2 or 3 Course Menus

2 courses - $52.50 per person
3 courses - $63.00 per person

Cost per head includes a chef on-site for cooking, presentation & service of menu.
Include a selection of 2 or more canapés for the pre-dinner drink period & receive a 5% discount off your canape selection.
(Prices based on a minimum of 20 guests)

ENTREES

Smoked salmon stack layered with watercress & shaved cucumber, lemon, dill & chive dressing
Salad of prawn & avocado with sweet potato wafers & wasabi dressing
Shredded duck with crisp sesame vegetable salad, mango salsa*
Salad of quail with crisp polenta, char-grilled vegetables & chive oil*
Shellfish ravioli with grilled moreton bay bug tails*
Lasagne of snapper layered with tomato confit, olive tapenade & basil puree
Salt & pepper calamari with a salad of green papaya, coriander & lime dressing
Roasted tomato galette with a salad of goat’s cheese, asparagus & olives
Pumpkin risotto topped with wok tossed baby corn, mushrooms & crispy parmesan
Assiette of three seafood entrées*

* Additional cost for this item - $3.50 entree

MAIN COURSE

Seared yellowfin tuna with char-grilled vegetables, tomato & basil vinaigrette
Fillet of barramundi brushed with laksa paste, coriander noodles & wilted asian greens
Pan roasted snapper with spiced prawns, fresh asparagus, crushed potatoes & hollandaise*
Herb crusted loin of lamb with ratatouille, crisp potato & roasted garlic cloves
Fillet of beef with a roasted vegetable galette, potato gratin & sauce bearnaise
Organic chicken stuffed with herbs & wrapped in proscuitto, mushroom risotto & garlic beans
Loin of Bangalow sweet pork with roasted caramelised sweet potato, apples & lemon thyme
Seafood ragout cooked in coconut milk & lime leaves, bok choy & snow peas *
Fresh asparagus & ragout of exotic mushrooms layered with puff pastry & tarragon aioli
Tart of ratatouille with crisp polenta & a warm salad of green beans

* Additional cost for this item - $4.50 main course

DESSERT

Rich chocolate marquise with compote of poached berries
Caramelised lemon tart with double cream & salad of citrus fruits
Warm apple & butterscotch pudding with vanilla bean ice cream
Vanilla panna cotta with baked rhubarb & berry coulis
Balsamic strawberries with flourless almond cake & mascarpone
Frozen passionfruit soufflé with a salad of tropical fruits
Honeycomb parfait with chocolate sauce & macadamia wafers
Selection of Australian farmhouse cheeses with muscatels
Assiette of three miniature desserts*

* Additional cost for this item - $3.50 dessert

ADDITIONAL INFORMATION

All menus are served with a selection of crusty handmade breads.
Wedding cake served as dessert with berry coulis & cream @ $3.50pp

TO FINISH

Endless brewed coffee & tea selection - $95 (up to 75 guests) or $135 (over 75 guests)
Barista style espresso coffee (machine included) & tea selection - $145 up to 50 guests / $240 over 50 guests (max. 100 guests)

SERVICE STAFF

Supervisor (Mon-Sat) $42.00 per hour (Sun) $47.50 per hour
Food & Beverage Staff (Mon-Sat) $37.00 per hour (Sun) $42.50 per hour

Additional cost applicable for Public Holidays

* Please note a minimum of a 4-hour call out is applicable for all service staff

 

 

Bayshore Drive - Arts & Industry Estate - Byron Bay NSW 2481 - Australia - Ph/ Fax: 02 6680 8644 - Email: info@thelarder.com.au