Nathan Lanham CATERING 

Formals

Entrees - $30 per person plus GST

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

-    Scallop ravioli with basil cream and tomato compote 

-    Basil infused salmon with soy and mustard dressing GF

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

-    Smoked salmon with butter beans and anchovy dressing GF/DF

-    Tiger prawns with eggplant timbales with chilli and mint dressing

-    Confit duck leg with buttered savoy cabbage and Dijon mustard sauce GF

-    Goats cheese tart with red onion marmalade V

-    Seared scallops with cauliflower puree and dill cream GF

-    Roasted quail with pom fondant, broad beans and jus GF

-    Sticky pork belly with Thai salad GF/P

-    Rump of lamb with braised lentils and thyme jus (market price) GF

-    Seared salmon with asparagus risotto and lemon butter GF

-    Barramundi with crispy potato, dill and aioli GF​

Mains - $40 per person plus GST

-    Chicken breast with garlic baked mushrooms and sugar snaps peas GF

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

-    Chicken breast with fondue of leeks GF

-    Lamb with beetroot and blue cheese sauce (market price) GF

-    Beef fillet, Paris mash, spring vegetables and red wine jus GF

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

-    Beef cheeks, winter vegetables and red wine sauce GF

-    Seared blue eye cod with spiced potatoes and green beans GF

-    Pan seared salmon with leek and crab nage GF

-    Pan-seared kingfish and wild mushroom ragu with pork belly GF/P

-    Barramundi with leeks and tomato nage GF

-    Salmon wrapped in prosciutto with mustard sauce, cabbage, spinach and mash GF/P​

Dessert - $20 per person plus GST

-    Sticky meringue with creme chibouse and mixed berries GF/V

-    White and dark chocolate mousse with raspberry puree V

-    Apple tart tartin with vanilla ice cream V

-    Trio of cheese and fresh lavosh V

-    Panna cotta with champagne strawberries and basil GF/V

-    Deconstructed cheesecake with macerated strawberries V

Entree or Main Vegetarian Options:

-    Confit tomato and green beans with a balsamic reduction Ve/GF/DF

-    Roast field mushroom & asparagus on a bed of potato & leek ragu with tarragon oil V/GF

-    Mediterranean vegetable stack with rocket pesto and aioli V/GF

-    Pumpkin, caramelised onion and feta free form tart V

-    Sautéed mushrooms on crispy puff pastry base with asparagus, poached egg and truffle         oil with parmesan crisps V

-    Caramelised onion, roast pumpkin ravioli, crème fraiche, spring onions & asparagus V