BANQUET MENU

 

$40/head

There is a 4 person minimum for both the vegan and regular banquet

 

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, shredded mozzarella, truffle oil and watercress

Roast capsicums stuffed with feta, almond slivers, sultanas and shallots, finished with a semi-dried tomato salsa

Mixed leaf salad w cherry tomatoes and a sesame dressing

 

DESSERT

Davidson plum and persimmon crumble

Chocolate fudge slice w yuzu jam and honeycomb

Sticky date & banana pudding with salted caramel sauce

 

 

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

Roasted pumpkin and crispy brussel sprouts served w béchamel sauce, frisee salad and a walnut dressing

Braised eggplant stuffed w tomato ragout, served w a potato cake, bread crumbs, eggplant chutney and capsicum oil

Mixed leaf salad w cherry tomatoes and a sesame dressing

 

DESSERT

Davidson plum and persimmon crumble

Chocolate fudge slice w yuzu jam and honeycomb

Sticky date & banana pudding with salted caramel sauce