Exquisite Sit Down Menus

These are example bespoke Sit Down Menus to delight and entertain with extraordinary fine dining and service to match.

SEAFOOD TASTING MENU FRENCH DEGUSTATION MENU SEAFOOD FEASTING WITH LOBSTER FALLS FARM SEASONAL MENU

SEAFOOD TASTING MENU

$110 PER HEAD

Platter of smoked salmon rolled w celeriac remoulade

Served cold

5 dozen coffin bay oysters, half served simply w wedges of lemon

Half served with a Thai shallot vinaigrette. Served cold

Fresh Mooloolaba king prawns

5 peeled prawns per person with a Korean spiced cocktail sauce. Served cold

Fresh Moreton bay bug tails

2 half tails per person. Preserved lemon mayonnaise, dill, pickles. Served cold

Spanner crab pancakes

Rolled w crème fraiche, avocado, citrus. 2 per person

Fresh sliced baguette with butter

Half shell Hervey bay scallops

Served with garlic, chilli and kaffir lime butter. 3 per person. Hot dish

Grilled Gladstone gold band snapper,

Served with salsa verde

Bbq squid (local)

Served with Japanese 7 spice, Japanese bbq style sauce

FRENCH DEGUSTATION MENU

$200 per head

Course 1:

Mini goats cheese, walnut and caramelised onion tart….. and port poached fig, prosciutto, truffle, parmesan, rocket, balsamic reduction

Course 2:

Pork rillettes, baguette, cornichon, orange mustard relish, black salt, and smoked salmon rolled w celeriac remoulade

Course 3:

Mooloolaba prawns, chorizo, red pepper sauce, confit garlic

Course 4:

Hand sliced eye fillet of beef carpaccio, truffle oil, parmesan, lemon, rocket, chives, pistachios

Course 5:

North Queensland lobster, preserved lemon mayonnaise, dill, chives, baby cos, baguette

Course 6:

Confit duck leg, smoky white bean cassoulet, braised hock, pork belly, red wine jus

Course 7:

Roasted beef sirloin (Peachester gold) duck fat potatoes, broccolini, horseradish cream, celeriac remoulade, red wine jus

Course 8:

Sweet platter for each person. Includes Profiterole with crème patisserie, salted caramel chocolate truffles, mini lemon tart, mini crème brulee’, strawberry soup

SEAFOOD FEASTING WITH LOBSTER

$200pp

Platter of smoked salmon rolled w celeriac remoulade, capers, parsley - cold

5 dozen coffin bay oysters, half served simply w wedges of lemon. Half served with a thai shallot vinaigrette – cold

Fresh Mooloolaba king prawns (peeled) x 5 pp. Korean spiced cocktail sauce – cold

Fresh Moreton bay bug tails, preserved lemon mayonnaise, dill, pickles – cold 2x half pp

Spanner crab pancakes rolled w crème fraiche, avocado, citrus – 2pp

Fresh sliced baguette with butter

North Queensland BBQ lobster tails, my Texan bbq seasoning, white wine, lemon butter – Hot dish 1x half per person

Half shell Hervey bay scallops, garlic, chilli and kaffir lime butter – 3pp – Hot dish

Platter of seared sesame tuna (rare) ponzu, Yarra Valley salmon pearls. Wasabi on the side. Hot dish

Salads big bowls:

Bacon, baby cos, lettuce, tomato – red wine vinaigrette

Baby spinach, walnuts, cranberries, coconut feta, apple, apple cider vinaigrette

Char-grilled corn salsa, avocado, roasted red onion, roasted red capsicum, coriander, smoky dressing

Price includes a chef, a waitress, plates, cutlery, cloth napkins, travel, GST.

All hot food is all cooked fresh on site

POA

FALLS FARM SEASONAL MENU

This entire menu will be created from ingredients directly from Falls Farm in Maleny.

5 May 2016

Food to nourish the soul

My Diddi was a proud Ukrainian, and spent hours in his garden. The earth smelt of compost, rich dirt, grass still wet from the morning dew and the air was always heavy with the scent of vine ripened tomatoes. I remember jumping out of the car – gumboots at the ready, and rushing to help with whatever chore was being rolled out.

I’d gently dig the potatoes out for Baba to make verenyky with (potato & pastry dumplings). And just before winter really hit, we’d always harvest beetroot for borscht.

27 Apr. 2016

What luxury looks like

Some people define luxury as being rich. For me – luxury is a family that loves me. Health. (good) food on the table. So I look around, and I feel rich beyond measure. That’s my idea of luxury – what’s yours?

16 Feb. 2016

A Valentine's love story

A wink across a crowded prep bench in a busy kitchen… and I didn’t even know her name. But that’s the thing about love. It gets you and pulls you in without giving you the details first.

16 Dec. 2015

City stays for a boy from the country....

You’ll probably agree that 2015’s been not so much about individual ingredients or food items (if we ignore the explosion of tacos) but all about diet trends – paleo, vegan, raw food, and fasting to name a few.

My money’s on things changing in 2016

6 Nov. 2015

Tell The Chef

Things have changed since the nights I'd work with my old friend Shane - well past 10pm serving up plate after plate of coral trout to a sea of people whose faces we never saw. Over a recent catch-up, I told him how different my game was now, and how much my mindset has improved since starting to work for myself.

1 Oct. 2015

I really thought we had a deal

Rach was going to let you know I'm the new ambassador for Profile Magazine's Gourmet section. It's been in the cooker for a while now, and we were so excited when it hit the streets back on September 1.
Rach let all of her InsuranceWorks clients know right away.

But you were forgotten...