BANQUET MENU

 

$40/head

 

FIRST COURSE

 

Steamed leek & ginger dumplings w plum sauce

Edamame & coconut moneybags

Korean fried broccolini w sticky sour chilli sauce, toasted coconut, crushed almonds

 

SECOND COURSE

 

San choy bow w five spice tofu, lotus root, beans, baby corn, lily flowers, peanuts & coriander

Crispy tofu w green papaya, Asian herbs & toasted peanut salad

 

THIRD COURSE

 

Assorted wild mushroom bar pizza w goat’s cheese and truffle oil

Char-grilled leek and parmesan cannelloni w crispy saltbush, mushroom and eggplant ratatouille, finished w grated haloumi

Baby cos salad w radicchio, roast pecan, shaved radish & vinaigrette

 

DESSERT

 

Davidson plum and persimmon crumble

Chocolate fudge slice w yuzu jam and honeycomb

 

 

VEGAN BANQUET MENU

 

$40/head

 

FIRST COURSE

 

Steamed leek & ginger dumplings w plum sauce

Edamame & coconut moneybags

Korean fried broccolini w sticky sour chilli sauce, toasted coconut, crushed almonds

 

SECOND COURSE

 

San choy bow w five spice tofu, lotus root, beans, baby corn, lily flowers, peanuts & coriander

Crispy tofu w green papaya, Asian herbs & toasted peanut salad

 

THIRD COURSE

 

Roast pumpkin w cauliflower and kimchi, crispy capers, cashew cream and pea tendril

Steamed silken tofu w crispy vermicelli noodles, straw and enoki mushrooms and fresh cucumber, finished w a savoury chilli and garlic relish

Baby cos salad w radicchio, roast pecan, shaved radish & vinaigrette

 

DESSERT

 

Davidson plum and persimmon crumble

Chocolate fudge slice w yuzu jam and honeycomb

Sticky date & banana pudding with salted caramel sauce