WEDDING packages & menus

"THE CUVEE" $110/person "THE PRESTIGE CUVEE" $125/person "THE VINTAGE CUVEE" $140/person "THE COCKTAIL " $121/person   Download Printable Wedding Menu (PDF)

The Cuvee

$110/person

the prestige cuvee

$125/person

the vintage cuvee

$140/person

The cocktail

$121/person

• Continual Cocktail Service for three hours
• Filtered Coffee & Tea and hand made petit four
• Beverage Package “A” service for five hours
• Free standing Candleabra's for decorative use

WEDDING menus

SOUPS

Queensland “Blue” Pumpkin Soup with Whipped Vanilla Sour Cream & Roasted Pine Nuts

Chinatown Style Chicken & Sweet Corn Soup

Cream of Mushroom Soup with Parsley Pesto

Potato & Leek Soup with Flying Fish Roe

Chicken Broth with Chicken & Bamboo Shoot Won Tons

Roma Tomato Soup with Salsa Agresto

 

COLD ENTREEs

A Salad of Shredded Poached Sesame & Soy Chicken with Buckwheat Noodles & Rocket Lettuce

Antipasto Plate with Air Dried Prosciutto Ham, Marinated Char Grilled & Roasted Vegetables with Binnorie Dairy Labna

Half Dozen East Coast Oysters Natural with Peterson House Semillon Jelly

Sashimi of Tuna with Apple on Baby Salad Leaves, served with Wasabi & Sesame Dressing

Sliced “Chinatown” BBQ Pork with Marinated Roasted & Char Grilled Vegetables, on Fried Vermicelli Noodles

Timbale of Smoked Salmon stuffed with Crushed Avocado & Lime. Served on Watercress with Citrus Dressing & Garnished with Black Sesame Tuile

HOT ENTREEs

Breast of Chicken Fried in Hunter Valley Blue Tongue Beer Batter with Asian Style Plum Dipping Sauce.

Vialone Nano Risotto of Four Mushrooms & Braised Leeks, garnished with shavings of Grana Padano Parmesan.

Salt & Pepper Fried Calamari with Rocket & Parmesan Salad with Allandale Verjuice Dressing

Avocado Wedges fried in Japanese Breadcrumbs with Tomato and Basil Sauce.

Steamed Fillet of Ocean Trout on Wilted Roquette with Iranian Saffron Beurre Blanc Sauce.

Seared Calamari with Palm Sugar, Lime & Sambal Chilli, served with a wedge of Iceberg Lettuce drizzled with Hunter Valley Extra Virgin Olive Oil.

Crispy Skin Quail with Chinese Five Spice Salt on Watercress Salad & Rice Vinegar Dressing

Seared Sea Scallops on Wilted Roquette with Soy & Black Bean Butter Sauce

MAIN COURSE
(All main courses are served with bowls of fresh seasonal vegetables tossed in extra virgin olive oil & bread rolls)

Poultry

Breast of Chicken Poached in Coconut Milk with a Light Thai Green Curry Sauce Served on Jasmine Rice & Asian Greens

Pot Roasted Breast of Chicken with Confit of Ginger, Garlic & Shallots. Served with an “Allandale” Verjuice Beurre Blanc

Oven Roasted Breast of Chicken with Almond and Maple Syrup Crust & Balsamic Vinegar

Beef & Veal

Slow Braised Wagyu Beef Cheek on Braised Leeks & Béarnaise Sauce on Paris Mash Potato

Slow Roasted Scotch Fillet with Ragout of Mushrooms & Peterson House Hunter Shiraz Jus on Paris Mash Potatoes

Char Grilled Veal Cutlet with Truffle Scented Pea Puree & Parsnip Chips

Lamb

Slow Roasted Leg of Lamb Stuffed with Garlic and Fresh Herbs. Served on Paris Mash Potato and Mint Jus

Roasted Rack of Lamb with Rosemary & Parmesan Crust with Kumera Mash

Roasted Baby Lamb Rump with Lardon & Pea Puree, served with Beetroot Jus

Seafood

Port Stephens Barramundi Tail on Home Made Rocket Linguini served with Hollandaise

Seared Petuna Ocean Trout on Braised Leeks with Iranian Saffron Beurre Blanc & Parsley Coulis

Roasted Tasmanian Salmon Fillet on Wilted Greens and Beetroot Tapenade

Vegetarian

Salad of Grilled Haloumi with Roasted Beetroot & Walnuts

Grilled & Roasted Vegetable Lasagne

Vegetable Strudel & Herb Sabayon on Brown Rice

Steamed Mushrooms Stuffed with a Brunoise of Seasonal Vegetables & Glazed with Sour Cream and Parmesan

Spinach & Fetta Cheese Wrapped in Filo Pastry with Tomato Confit

DESSERTS

Pear & Almond Tart with Praline Cream

Butter Milk Panne Cotte with Strawberry & Orange Salad

Lime & Jasmine Tea Scented Crème Brulee with Almond Tuile

Flourless Chocolate Roulade with Cointreau Cream and Mixed Berry Compote

Caramelised Lemon Tart with Coconut Sorbet

Roasted Almond and “Callebaut” Belgium Chocolate Tart

Chocolate Bouchon Pudding with Raisin Compote & King Island Cream

Selection of Hunter's Binnorie Dairy & Australian Cheeses with Quince Paste. Served with cape wickham crisps.

THE COCKTAIL MENU

Pancetta & Gruyere Palmiers

 

King Prawns in Blue Tongue Beer Batter with Chinese Black Vinegar Caramel

 

Demi-tasse of Chicken & Coriander Won Tons in Peking Duck Broth

 

Zucchinis Pancakes with Springs Smoked Salmon & Binnorie Dairy Whipped Mascarpone, Chilli & Vodka

 

Crostinis of Trellis Tomatoes and Basil Salsa

 

Ground Berkshire Pork & Baby Iceberg Lettuce Sang Choy Bow

 

Chinese Spoons of Seared Scallop with Palm Sugar, Lime and Sambal

 

East Coast Oysters with Peterson’s Semillon Jelly

 

Chinese Noodle Boxes of Rice Noodles with BBQ Pork, Spanish Onions & Bean Shoots

 

Salt & Pepper Squid

 

Chinese Noodle Box of Basmati Rice with Chicken Green Thai Curry

 

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Shot Glass of Buttermilk panne cotte

 

The Wedding Cake served with a Berry Coulis and King Island cream

 

Cheese Plate -with muscatels and La Tartine Organic Fruit Loaf

Beverage PackageS

Beverage Package “A”

Beverage Package “B”

UPGRADES