ChefJamesLawrie – Full Menu Package
Breakfast Event Menu
First things first…sit down
@ $25 per person
- Poached free range eggs, Swiss brown mushroom, smoked bacon & crusty toast
- Open mozzarella Omelette, smoked ham, fresh tomato salsa, spinach & fetta
- Sweet potato & roast pumpkin frittata, spinach, rocket & cherry tomato salad (V)
- House made granola with poached fruit, yoghurt and fresh seasonal berries (GF)
Stand-up & mingle…
@ $30 per person
- Mini Bacon and egg rolls
- Fresh fruit and yogurt cups
- Danish pastries and condiments
- Fresh juice and sparkling water
- Plunger coffee and herbal teas
Stand-Up Event Menu
Just a little bit…
Cold
- Chicken & leek tart, shaved smoked Barossa chicken, herb mayonnaise
- Beef fillet, fried caper, Dijon mustard, garlic crouton
- Garlic prawn wonton cup, Asian slaw, chilli soy dressing
- Woodside goat curd tart, beetroot relish, confit spring onion
- Compressed vodka Watermelon, nori wafer, saffron aioli & nasturtium leaf
Hot
- Caramelised onion, roast jacket potato & sour cream pasties (V)
- Beef & mushroom hand-made pie parcel
- Smoked pork & parsnip croquette, Heidi Gruyere cheese
- Country Chicken & corn arancini balls, Mary rose sauce
- Prawn, pork and cabbage dumpling, Japanese mayo, spring onion
Just a little bit more…
Bigger
- Thai style lemongrass chicken coz lettuce taco (GF)
- Spiced SA Baby Squid with Asian-slaw (GF)
- Barossa free range chicken skewer, salsa Verde (GF)
- Beef brisket sliders, shredded carrot, chilli-lime mayo
- Slow-roasted shoulder of lamb w/ ancient grains and pomegranate
Sweet
- Chocolate truffles (GF)
- Lemon curd tartlet
- Vanilla custard slice
- Choc brownie with raspberry (GF)
- Linzer cookie w/ vanilla patisserie cream
Lunch & Dinner Event Menu
- 2 course @ $50 pp
- 3 course @ $65 pp
Cold Entrées
- Woodside goats curd, roast beetroot, sticky balsamic, apple foam (GF, V)
- KI gin cured Tasmanian salmon, watercress, potato salad, preserved lemon (GF)
- Beef filet Carpaccio with capers, paprika, shallot, dill and lemon (GF)
Hot Entrées
- Grilled Asparagus, fried shallots, pencil leek, spring onion & miso dressing (V)
- Gulf of St Vincent Prawn, baby garlic squid, jewelled basmati rice
- Pressed beef brisket, seared scallop, spinach cream w/ chilli lime
Mains
- Barossa free range chicken, soft polenta, peperonata sauce w/ capers (GF)
- Beef fillet served medium, garlic spinach, mustard butter and beef jus (GF)
- Murry Valley pork loin, apple & fennel risotto w/ apple cinnamon foam
- Pan fried snapper, seasonal greens, lentil braise, lemon cream sauce
- House made potato gnocchi, Swiss brown mushroom, spinach, Mary Rose sauce (V)
Desserts
- Orange bombe Alaska, genoise sponge w/ sticky port syrup
- Haigh’s chocolate pudding, nougat ice-cream & candied walnut
- Apple tarte tatin, puff pastry, butterscotch sauce w/ orange parfait
- Vanilla custard tart with fresh berry compote, rich double cream
- Baked lemon meringue pie with vanilla cream, raspberry coulis
Share plate Event Menu
Sharing Feast…
- 2 proteins, 2 sides @ $50 pp
- 3 protein, 4 sides @65 pp
Carnivore Dishes
- Slow roasted shoulder of lamb w/ orange, cinnamon, pistachio parsley & honey
- Murray Valley free range pork, apple & fennel risotto, cinnamon, fennel rocket salad
- Barossa free range chicken, soft polenta, peperonata sauce w/ capers (GF)
- Beef fillet served medium, garlic spinach, mustard butter and cocktail potato
Steamed Sides & Roasted
- Steamed seasonal greens, roast almond burnt butter
- Baked potato galette, garlic cream, Heidi Gruyere cheese
- Roasted carrots & beets, seeded honey mustard dressing
Fresh Sides
- Vine ripened tomato, cucumber, baby coz (GF, V)
- Fattoush salad – tomato, cucumber, corn, spring onion, basil, mint, coriander, parsley
- Baby coz, crouton, parmesan mayo (V)
Dietary requirement options available upon request