The Pacific Experience Plated Menu

Alternate Drop Main –  2 COURSE or 3 COURSE 

 Freshly baked artisanal breads

 ENTREE* (Choose one)

  • North Queensland Tiger Prawns on a crispy oriental salad dressed with honey, coconut and saffron (GF)
  • Duck Liver Parfait beetroot & orange puree, micro herb salad, savoury walnut biscotti
  • Beetroot Salmon Gravalax cucumber salad, horseradish goats cheese and buxton caviar
  • Seafood Chowder fresh seafood & vegetables cooked in a creamy veloute
  • Prosciutto di Parma aged 18months, melon & Mungalli Creek organic fetta, lemon EVOO dressing (GF)
  • Seafood Bisque finished with brandy, cream & chives.  Served with a puff pastry twist
  • Blue Swimmer Crab Gateaux with avocado, roma tomato and herb salad (GF)
  • Seared Scallops wild rocket, shaved fennel & parmesan salad, truffle tapenade (GF)

 Vegetarian Alternatives (Special dietary requirements to be advised 72 hours in advance)

  • Tableland Sweet Potato, Ginger and Toasted Sesame Seed Soup with a cumin pastry twist (V GF)
  • Mediterranean Vegetable Timbale, crumbled goats cheese, aged balsamic syrup & sweet basil (V GF)

MAIN (Choose two)

  • Chargrilled Beef Fillet herbed Nicola potato, pancetta wrapped asparagus & French beans, slow roasted tomato
  • Verde Crusted Lamb Loin root vegetable gratin, baby spinach, gold eschallots, port wine jus
  • Chermoula Spiced Lamb Rump grilled vegetable cous cous, yoghurt dressing, chimichurri
  • Mareeba chicken breast with prosciutto di parma provolone & black garlic pocket, caponata, grilled polenta
  • Chargrilled Coral Coast Bowen Barramundi curried kipfler potato, baby spinach, mango/lime salsa (GF)
  • Pork Tenderloin wrapped in Kaiserflesh apricot & walnut stuffing, rosemary fondant potato, sugar snap peas
  • Grilled Tasmanian Huon Salmon warm salad of kipfler potato, red onion, chorizo and wild rocket (GF)
  • Confit Duck Leg a l’Orange vegetable dauphinoise, braised red cabbage, gold eschallots, Grand Marnier Sauce

Vegetarian Alternatives (Special dietary requirements to be advised 72 hours in advance)

  • Sweet Potato Gnocchi roasted brazil nuts, baby spinach, ricotta, honey carrot puree, Sicilian green olives (V)
  • Wild Mushroom Risotto grilled asparagus, shaved parmesan, black truffle tapenade (V GF)
  • Thai Yellow Vegetable Curry with eggplant, sweet potato and Asian greens, jasmine rice (V GF)

DESSERT (Choose one)

  • Espresso Cheesecake baileys sponge, caramel hazelnut popcorn
  • Banana & Date Pudding tokay caramel sauce, vanilla crema
  • Baci Slice Mungalli jersey dollop cream, burgundy cherries
  • Toasted Cheesecake roasted molasses pear, candy sauce
  • Pineapple Frangipani Tart blackberry & merlot reduction
  • Lemon Myrtle & Passionfruit Brulee Tart coconut ice cream, lace biscuit

Freshly brewed coffee and a selection of fine teas

CHEESE PLATTER

  • Premium Australian cheeses, crisp crackers, guava & quince pastes
  • Tropical and seasonal fruit platter

*Entree may be exchanged for Chef’s Choice Pre-Dinner Canapes at no additional cost

Minimum numbers apply. For a complete list of our published menus including prices, please complete the Inquiry Form on the right. Our innovative chefs would be delighted to put together a custom menu to meet your exact specifications should you not see anything here that meets your needs.

  • Your Off-Site Catering Kit

    To receive a complete copy of our Off-Site Catering Kit, please fill in details and click submit.

    Thank you for submitting. Your first newsletter will follow shortly.
    there is an error in your submission. Please review your details and resend