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

 

Jian Dui – fried sesame balls filled with cucumber, pickled radish & roasted peanuts, served on a fresh sesame leaf

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

 

Jian Dui – fried sesame balls filled with cucumber, pickled radish & roasted peanuts, served on a fresh sesame leaf

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

 

THIRD COURSE

 

Miso baked eggplant served on wild rice salad, w sweet potato crisps & a rice vinegar dressing

Dolmades stuffed w purple rice, Korean chilli and dill, served on broad beans and sautéed cabbage & finished w salsa verde

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