Page 23 - Wedding Brochure 2017

Plated Menu

COLD ENTRÉE

Citrus fruit cured king salmon, roasted almond parmesan, green olives
Binnorie’s labna, horseradish
Tiger prawn, avocado cream, confit fennel, pickled grapes,
celeriac coleslaw
Dry aged Muscovy duck strips, fig, La Barre black cherry vinegar,
compressed celeriac, parmesan
Binnorie’s feta mousse with red beets, confit cherry tomato,
candied peanuts, organic foccacia chips
Angus beef carpaccio, egg remoulade, mushroom truffle aioli,
pickled pearl onion, watercress
Prosciutto di Parma, zucchini, compressed honey dew melon,
Piment d’espelette jam
Spicy apricot pickled tuna, white radish, crispy ham, Yuzu cucumber,
tofu, soya dressing

HOT ENTRÉE

Garlic & marjoram confit barramundi, butter corn, thyme shortbread,
pickled shimeji mushroom, barigoule reduction
Jannei goat cheese tortellini, sage, roasted pine nuts,
elderflower beurre blanc
Pancetta wrapped Queensland scallop, cauliflower gratin, buckwheat,
roasted apple, verjus, gold honey dressing
Lamb confit cumin ravioli with caramelised artichoke, black-eye peas,
semi-dried tomato, shaved parmesan
Applewood smoked ocean trout, slow cooked egg, sea asparagus,
creamy leek ragout, black olive bread finger

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