Formals

 

Entrees

$23 per person plus GST

 

- Salt and pepper prawns with choko salad and nam jim dressing

 

- Scallop ravioli with basil cream and tomato compote

 

- Basil infused salmon with soy and mustard dressing

 

- Twice baked blue cheese soufflé with roasted pears and walnut salad

 

- Smoked salmon with butter beans and anchovy dressing

 

- Tiger prawns with eggplant timbales with chilli and mint dressing

 

- Confit duck leg with buttered savoy cabbage and dijon mustard sauce

 

- Goats cheese tart with red onion marmalade

- Seared scallops with pea puree, chorizo with mint and chilli dressing

- Roasted quail with pom fondent, broad beans and jus

 

- Sticky pork belly with Thai salad

 

- Rump of lamb with miso, eggplant and red pepper jam (price depends on market price)

- Seared salmon with asparagus risotto and lemon butter

Mains

$33 per person plus GST

 

- Seared blue eye cod with spiced potatoes and green beans

 

- Loin of lamb with beetroot and blue cheese sauce (price depends on market price)

 

- Pan seared salmon with leek and mussel nage

 

- Oven roasted spatchcock with garlic chips and jus gras

 

- Beef fillet, paris mash, spring vegetables and red wine jus

 

- Braised lamb shank with confit shallots and zucchini (price depends on market price)

- Chicken breast with garlic baked mushrooms and sugar snaps peas

- Duck with braised red cabbage, potato puree and mustard jus

- Beef cheeks, winter vegetables and red wine sauce

 

- Pan-seared kingfish and wild mushroom ragu with pork belly

 

- Barramundi with leeks and tomato nage

 

- Chicken breast with fondue of leeks

 

- Salmon wrapped in prosciutto with mustard sauce, cabbage, spinach and mash

 

Dessert

$15 per person plus GST

 

- Sticky meringue with creme chibouse and mixed berries

 

- White and dark chocolate mousse with raspberry puree

 

- Apple tart tartin with vanilla ice cream

 

- Trio of cheese and fresh lavosh

 

- Pannacotta with champagne strawberries and basil

 

 

Minimum of 10 persons apply, wait staff and chef are required for all formal lunches and dinners 

 

 

 

 

 

 

 Images by nathanlanham.com 

Email: info@nathanlanhamcatering.com                   Tel: 0402 849 600

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