JUST RELEASED || FEAST & DINING MENU

TOP 3 WEDDING STYLING TRENDS WITH MAIN EVENT WEDDINGS
March 28, 2017
BOUTIQUE MENU || TASTES OF QUEENSLAND
April 21, 2017

The team of chef’s at Wine & Dine’m Catering have been working hard behind the scenes to bring a range of new menus to you. Researched and refined until it’s exactly right, our menus follow the seasons bringing the freshest local produce to your plate. The first of the highly anticipated menus to be released are our dining and feast menus. Perfect for any sit down event, from a wedding to a boardroom lunch or an intimate private dinner, these menus are set to ignite the senses.

Click here to view new feast & dining menus.

Here’s a sneak preview of some of the new items….

DINING:

Goats cheese panacotta, pink grapefruit, toasted grains, citrus jam (v/gf)

Study of carrot, hot ginger compressed baby carrot, carrot mousse, pickled carrot, carrot greens (vg/gf/df)

Pancetta bound confit duck, foie gras butter, broad bean, citrus powder (gf)

Seared breast of chicken, green pea risotto, confit lemon leek, pea nage sauce

Seared scallop, sweet corn whip, chorizo crumble, caper butter (gf)

 

FEAST:

12 hour beef cheek, seared scallop, cauliflower mousse, port jelly jus (gf)

Hot chop prawn, wild rice, tamari, kai lan, grilled lime (gf/df)

Heirloom tomato, vibrant radish, cucumber, pear vinegar (v/gf/df)

Kipfler potato, smoked salt, truffle oil (gf/df)

Minted pearl cous cous, pink grapefruit, rocket, pistachio, herb dressing (v)

Pumpkin, green beans, yellow bell tomato, chilli lime dressing (gf)

Red wine pear, mascarpone, vanilla tulle