CANAPES
Char grilled Mooloolaba Prawns on Cooroy Garlic Bruschetta
Smoked Noosa Snapper on Corn and Zucchini Frittata with local Micro Herbs
Flame Grilled Hervey Bay Scallops on Pea split Tarts
HOME MADE DAMPER
ENTRÉE
Plantation Terrine of Organic Chicken and Duck Breast wrapped in Proscuitto and served with Redcurrant Compote and Mary River Baby Leaves and Toasted shards of Brioche
MAIN COURSE- Alternate drop
Charred Eye Fillet of Kilcoy Beef on pressed Potato
& Thyme Gallette with Shiraz Reduction
Oven Roasted Yandina Mushroom and Caramelised Onions
Pan Seared local Reef Fish on crushed Kipfler Potatoes with Lemon Buerre Blanc
Baby Spinach & Parmesan Salad
Oven Dried Roma Tomato
PLANTATION Le GRAND DESSERT
A mosaic of tiny tastes presented to each guest on a large plate
Crème Brulee Terrine with Caramel Glaze
Citrus Curd Tart
Quenelle of rich Kahluha Chocolate Mousse
Meringues with Eudlo Passion Bavarois
Eumundi Autumn Berry and Cointreau Compote
Includes a 3 hour Diamond Beverage Package
$170 per person
Minimum numbers apply
