Served with marinated olives, extra virgin olive oil and balsamic dipping oil.
Cold Meat Antipasto
Delicious array of Mediterranean cold meats and cheeses, includes prosciutto crudo, Mortadella, salami di casa, Mersey Valley cheddar and cubed provolone dolce.
Rucola & Parmigiano
Wild rocket leaf, roasted pine nuts, with a balsamic dressing, then topped with shaved parmesan.
Baby bocconcini, roma tomato & fresh basil then drizzled with extra virgin olive oil.
Our recipe dates back 3 generations . Infusing Veal mince, fresh bread crumbs, pecorino cheese, garlic and parsley then simmered in a tomato ragu.
Italian Garlic Prawns
Queensland tiger prawns flambéed in white wine, garlic, fresh basil, crushed tomato and a hint of chilli.
Veal filled pasta pockets, infused with diced pancetta; field mushrooms are tossed through fresh cream simmered til golden then hinted with creamed garlic and grated pecorino pepato.
Freshly made pasta filled with English spinach and fresh ricotta, covered with a crushed tomato and basil ragu then topped with a light béchamel volute.
Our recipe dates back 3 generations, Lamb is slow cooked for 16hrs with carrots, celery, rosemary and red wine and is served with baby carrots, and rosemary baked potatoes.
Atlantic Salmon (Seasonal)
Crispy skin brushed with garlic, chilli & served on a baked rosemary potato, cauliflower rosti and topped with cherry tomato and fresh basil salsa.
Tender Eye fillet, brushed with a southern Italian salmoriglio dressing and char grilled medium. The beef is then rested in a consommé of field green peppercorns and roasted garlic and topped with a light béarnaise sauce. Served on seasonal asparagus.
Entree is served in centre plates for all to enjoy
First Course is served in centre plates for all to enjoy
Second Course is served individually alternate
Third Course organisers choose two mains to be served individually alternate
This menu has been prepared for a minimum of 16 adult guests