Nathan Lanham CATERING
Formals
Entrees
$27.50 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
$38.50 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
$19.25 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