“I like to know my local suppliers personally, know their favourite colour and know their children’s names. By forging strong relationships I gain access to produce at the height of its season. Also, I can offer a greater range of ingredients and make a firm commitment to lowering the ‘food miles’ of the dishes we offer. This commitment to sourcing ingredients means that at the start and the end of the season there is the likelihood that some dishes may not be available as described. For example, if I am unable to source fragrant, ripe mangoes in September, I will substitute with a fruit that is at its best. I hope that this ethic resonates with you as it is my goal to offer only the finest local produce. I can also cater for all dietary requirements on request” - Alastair McLeod, Executive Chef. st
th
This menu is available from 1 September 2012 to 28 February 2013
Cold
$
Sea Tuna tostada, chipotle mayonnaise, sesame King prawn, cocktail sauce, lemon Spanner crab, caviar, cucumber Pacific oyster, shallot vinegar, pearls Smoked salmon mouse, brioche, dill Spanner crab, crispy shallots, nam jim on wonton Fresh and smoked salmon brandade, irish soda bread, pearls Salmon sashimi, avocado, pickled onion and cucumber sushi Seared kingfish, zucchini pickle and soy mayo burger Spanner crab, quinoa and avocado lettuce rolls
4 4 4 5 3 4 4 4 6 4
Land Seared beef, bush pepper relish, rosemary croute, pesto Peking duck breast, shallot and hoisin sauce rice paper roll Arabica crusted venison, celeriac remoulade, sourdough croute Quail, pistachio and capsicum dolmade Duck liver parfait, brioche, candied orange Pork rillette, cornichon, peppered croute Harry’s bar style chicken Waldorf sandwich
4 3 3 7 3 3 4
Vegetarian Shiitake mushroom, shallot and peanut rice paper roll Balsamic onion, capsicum and goats cheese frittata Assorted carrots, labneh, wild weeds Slow roasted tomato, eggplant and sumac tart Roasted capsicum, labneh and soft herb lollipop Turkish salad in a spoon Goats cheese mousse, candied walnut, oatcake Rocket, onion jam and balsamic bruschetta Wild mushroom, truffle and mascarpone tart
3 3 4 3 3 3 3 3 3
Plated items Thai beef, cherry tomato, crispy shallot and basil salad Prawn and spanner crab salad, pomelo, Vietnamese mint Vietnamese white cut chicken, mustard fruit and sesame salad Roast duck salad, lychee, heart of palm, shiitake mushroom Roasted capsicum, smoked eggplant and olive salad Grazing station (with your own chef) Freshly shucked oysters, rocks or pacific’s, Bloody Mary Peeled king prawns, cocktail sauce, lemon Assorted seafood and mixed sushi *Please note - Typically the grazing station will be cleared away after one hour of service or after food has been consumed.
16 20 14 19 13
21 22 24
Hot
$
Sea Nigella crusted prawn, aioli Grilled oyster, warm bacon, Worcestershire dressing Prawn and fish spring rolls, bamboo shoots, shiracha Spicy fish bites, romesco Barramundi fish taco – tomato salsa, iceberg, jalapeno Spanner crab cakes, lemon mayo Seared scallop, Jerusalem artichoke, cripy pancetta
4 5 4 3 5 4 4
Land Crispy chicken shank, corn puree Expresso and molasses cured duck, nashi chutney Lamb kibbeh, yoghurt, ras el hanout Grilled lamb cutlet, chimichurri Beef croquette, hp sauce Japanese style fried duck Pinchos morunos- moorish style pork kebabs Beef and Guinness pies, bush pepper chutney Mini gourmet cheeseburger Turkish sausage, tomato and capsicum tart Grilled chicken skewers, lemon and oregano dressing Pork and ginger gyoza, pickled plum Crispy pork belly, apple and ginger sauce
3 4 4 7 3 5 4 6 6 3 4 3 4
Vegetarian Broad bean falafel, lemon, yoghurt Shiitake mushroom, shallot and mint spring roll, garlic ginger dressing Seared haloumi and peppered fig skewers Wild mushroom dumplings, miso glaze Truffled polenta, creamed leek, gorgonzola Feta and spinach borek ‘cigars’ Mushroom, caramelised onion and tomato
2 4 3 2 3 3 2
Plated items Brioche crusted barramundi, watercress, orange Grilled banana prawn escabeche, tomato, citrus fruits Slow cooked lamb, almond rice, yoghurt Smoked ham hock, kipfler potato, green peas Organic chicken, green peas, risi e bisi Salt and pepper calamari, lemon, aioli Kataifi wrapped prawns, turlu turlu, lemon Grazing station (with your own chef) Nasi goreng- prawns, bacon, vegetables, egg, soy sauce Aussie bbq- sausages, prawn cutlets, lamb cutlets, grilled onion, kebabs *Please note - Typically the grazing station will be cleared away after one hour of service or after food has been consumed.
16 18 17 14 13 11 14
18 25
To finish
$
Almond and ironbark honey nougat Lemon meringue tart Valrhona chocolate tart Raspberry friands Caramel tart Mini crème brulee Chocolate mousse cups Peanut and chocolate truffles Goats cheese, walnut and apple tart Mini Eton mess, strawberries, cream, port and meringue Almond and ironbark honey nougat
3 3 3 2 3 3 3 3 3 4 3
You can create your own menus selecting from these options (as canapĂŠs are priced differently these prices may vary slightly depending on the canapĂŠs you select) 2 hour cocktail party Light refreshments to accompany drinks we recommend at least 8 items per person. 3 hour cocktail party A lovely cocktail party but not designed to replace dinner we recommend at least 10 items per person. 4 hour cocktail party Perfect for a light dinner or supper we recommend at least 12 items per person with at least 1 item being a substantial item. 5 hour cocktail menu This quantity of food is suitable to replace dinner we recommend at least 15 items per person with 2 items being supper items Other details There is no requirement for a minimum number of guests and there are no room hire fees, however minimum total combined food and beverage expenditure requirements do apply. The total minimum food and beverage spend requirement varies with the day of the week and the time of the year. Please check with us for the amount which applies to your date. Bretts Wharf River Room has a capacity for cocktail style events of 200 guests. Lectern, microphone, PA system, CD player, DVD, video and screen are available at no cost. Internet connection, data projector and plasma screen are available to hire at nominal cost.