FOOD AND WINE

 

2015 SUMMER MENU

(menus subject to seasonal change)

 

Entrée

Catalina house salmon, soft boiled quail egg, truffle mayonnaise & brioche
Salad of poached tiger prawns, avocado, fennel and harissa dressing; lime aioli
Poached West Australian marron tail, orange, aioli and seasonal vegetables
Char-grilled Fremantle Octopus terrine, lemon aioli, kalamata olive, garlic & chilli dressing
Crisp confit pork belly with apple purée, asparagus and witlof salad
Vitello tonnato – poached veal fillet, potato gratin, tuna mayonnaise and rocket
Char grilled quail salad, roast hazelnuts, orange, pickled golden beetroot and witlof;
caramelised palm sugar balsamic dressing
Summer vegetable tart, Persian fetta, baba ghanoush, salsa verde & dukkah (v)
Salad of organic & baby heirloom tomatoes & fresh burrata (v)

Main

Pan fried snapper with potato and garlic mash; lemon caper butter
Cone Bay saltwater barramundi with with spanner crab ravioli, enoki mushroom, avruga, sage and eschalot cream
Crispy skin salmon with a salad of blood orange, shaved fennel, toasted walnuts; orange reduction sauce
Pan-fried Kingfish with asparagus, roasted roma tomato & mustard seed dressing
Roasted lamb rack with minted pea purée, baby beetroots, and tomato jus
Char-grilled beef tenderloin with fondant potato, spinach puree & red onion jam
Roast beef fillet with beetroot, spinach & smoky garlic cream
Pan fried chicken breast with vanilla-scented carrot purée, confit baby truss tomatoes and heirloom carrots
Risotto - various (v)

Dessert

Classic lemon tart with mascarpone & fresh passionfruit
Dark chocolate mousse with wattleseed ice cream and cocoa tuile
Passionfruit crème brûlée with coconut dacquoise and fresh passionfruit
Strawberry pavlova with lime curd and strawberry coulis
Banana & salted peanut butter parfait with caramel sauce
Vacherin of coconut ice cream & raspberry sorbet, fresh raspberries
 

Please note, dishes are subject to change.


COCKTAIL PARTY CANAPE MENU


Seafood:

Oyster bar: freshly shucked Sydney rock oysters on the balcony $4.50
Freshly made sushi & sashimi pieces (Wednesday to Sunday only) $6
Tempura prawn with ponzu dipping sauce $10
Smoked salmon on toasted brioche $7
Spiced tuna tartare with avocado chilli salsa (on chinese spoon) $7
Pan-fried scallop with chorizo and lemon aioli (on chinese spoon) $6
Fried salmon with spicy tomato jam and shallots (on chinese spoon) $6
Grilled kingfish with miso dressing and micro coriander $6
Salt and pepper squid $5

 
Meat:

Lamb pide with tzaziki $7
Crispy skin pork belly with spanner crab, tomato and apple relish $7
Caramelised lamb cutlet with tzaziki $10
Vitello tonnato: veal fillet on potato gratin with tuna mayo $7
Duck & shiitake mushroom roll  $7
Mini burger (slider) $7
Vietnamese rice noodle roll with chicken $7

 
Vegetarian:

Tartlet of seasonal vegetables, baba ganoush, dukkha with goat cheese $6
Vegetarian Vietnamese rice noodle roll $5
Jerusalem artichoke and garlic soup $6
Fried baby mozzarella and tomato arancini $6
Pan fried eggplant with miso dressing and dukkha $5
Battered deep fried zucchini flower stuffed with goats cheese $7


Plus substantial food:

Seafood or vegetarian risotto with parmesan wafer $10
Fish ‘gougons’ & chips with aioli and lemon wedges $12
Orreciette with broccolini, chilli & garlic $11
Braised beef shoulder with potato and garlic mash $12

 
Dessert canapés:

Chocolate mousse tart @ $5ea
Crème brulee tart @ $5ea
Lemon curd with mascarpone (on spoon) @ $3.50ea
Assorted gelati cones @ $5ea
Orange & campari and white chocolate cheesecake @ $5ea
Peach pavlova @ $5ea

 
Piccolos:

Vanilla bean panna cotta shot with strawberry @ $8 ea
Pineapple granita with passionfruit jelly @ $8 ea
Dark chocolate mousse with hazelnut praline @ $8 ea
Raspberry sorbet with pashmak & raspberries @ $8 ea
Deconstructed Tiramisu @ $8 ea


The final canapé menu should be a balanced selection from the list above, of hot, cold, seafood, meat, vegetarian, and more substantial boxed food, and sweet canapés (optional).