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RedOrange Finger Food
COLD
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Parmesan and Smoked Paprika Wafers with Cream Cheese Dip
√ Vegetable Sushi with Wasabi & Pickled
Ginger
√ Canapé with Sweet Japanese Avocado Salsa
√ Bruschetta of Tomato, Basil & Spanish
Onion
√ Panini of Avocado and Red Capsicum Pepperonata
√ Canape of Semidried Tomato & Olive Tapenade
Shredded Pork, Coriander, Sprouts Wrapped in Rice Paper
Canape of cold smoked Salmon and Horseradish Cream
Canape of Chicken Mousse with Truffle Oil and
Sherry Jelly
Canape of Sugar Cured Atlantic Salmon with Baby
Capers & Tomato Chutney
Tasmanian Oysters with Apple, Cracked Pepper, Calvados & Salmon Caviar
Oyster Shooter “Bloody Mary”
Chilli Prawn & Cucumber
Canape with Brandade of
Rock Flathead with Kalamata Olive Tapenade
Chicken Pate with Plum Sauce on Croute
Salmon and Avocado California Roll with Wasabi
Gorgonzola Mousse on Puff Pastry
HOT
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Vegetable Frittata with Parmesan Oil
√ Spanish Cheese & Herb Frittata
√ Mushroom & Truffle Arancini
√ Arancini of Marinated Vegetable, Fontina Cheese & Italian Herbs
√ Mini Spring Rolls with Tofu
Crumbed Fish Patties with Lemon Aioli
Thai Fish Cakes with Tangy Dipping Sauce
Prawn & Ginger Wontons
Chicken & Lemongrass Wontons
Semolina Dusted Calamari skewer with Tzatiki
Chicken Satay Skewer with Hot peanut Sauce
BBQ Chicken & Rosemary Skewer
Quiche Lorraine
Mini Goats Curd & Olive Pizza
Mini Oven dried Tomato & Anchovie Pizza
RedOrange Dining Set Menu
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Entrée Selection
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Oxtail risotto of Riso del Vo Canaroli rice with tarragon sabayon
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and pumpernickel croutons
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Baked caramelized onion tart, whipped Woodside goats curd,
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balsamic glazed grapes
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Brioche, Oak wood smoked Black Rock salmon, caviar mascarpone,
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rocket & walnut salad
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Linguini tossed with creamy Roquefort blue cheese,
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white wine, cherry tomato & fresh parsley
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Main Selection
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Confit of winter vegetables, sultanas, sauce mornay,
Manchego cheese, toasted almonds
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Crisp skin Glenloth’s free range
chicken breast,
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truffled mushroom fricassee en crout, cepe mushroom sauce
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Fish of the day!
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Aged Sirloin of Beef, Shiraz
stewed red cabbage,
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gratin dauphinois, shallot jus
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Dessert Selection
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Vanilla bean & semolina flammerie
of King Island cream,
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hot raspberries
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Valrhona chocolate terrine, honey-caramel nougat
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Banana Tart “Fine”, white chocolate-coconut ice cream
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Cheese tasting plate served with condiments
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2 course menu $52.00 per person
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3 course menu $62.00 per person
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