Bush Bank Weddings

Buffet & Banquet

Canapés | buffet-banquet | Dessert | Additional platters | Children’s Menu

 

Main Proteins: Choose 3 for buffet or 2 for banquet

Herb stuffed pork loin

w/ crackling & granny smith apple puree (GF)

Prosciutto involtini chicken breast

with ricotta and spinach with rosemary cream or sauce romesco

Thyme and garlic roasted chicken breast

with rosemary cream (GF) or sauce romesco (GF, DF)

Nori wrapped salmon

with classic beurre blanc (GF)

Asian marinated barramundi fillet

w/ soy and ginger sweet sauce (GF, DF) (+$3p.p)

Braised lamb shank

w/ lamb jus (GF, DF)

Flame-grilled Scotch Fillet

with red wine jus (DF, GF) or with chimichurri (DF, GF) (+$3p.p)

Split pea Dahl Curry

with basmati and spiced yoghurt (GF, V)

Duck Maryland Confit

with cherry and port jus (DF, GF) or hoisin glaze (DF, GF) (+$2p.p)

3 cheese cannelloni

with spinach and napoletana sauce (V)

 

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Main Proteins:
Choose 3 for buffet or 2 for banquet

Confit and roasted Pork Belly

w/ granny smith apple sauce (+$2p.p)

Spanish herb marinated Chicken Spatchcock

w/ spicy romesco sauce ($2p.p)

Australian pan-seared Barramundi

w/ citrus & dill cream sauce (+$3p.p)

Pan-seared King Trout

w/ salsa verde (+$3p.p)

Sumac marinated pan-seared Lamb Rump

w/ minted acidic yogurt (+$3p.p)

Flame-grilled grain fed Striploin Fillet

w/ red wine jus or chimichurri & fried onion rings (+$3p.p)

Slow roasted Duck Fillet

w/ cherry and port jus (DF, GF) or hoisin glaze (DF, GF) (+$3p.p)

Sri Lankan Butternut Pumpkin Curry

w/ jasmine rice pilaf

Arborio wild mushroom risotto

 

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Sides and/or Mains for vegetarians: 3 selections

Honey glazed dutch carrots

(DF, GF, V)

Mash potato

(GF, V)

Red cabbage coleslaw

(DF, GF, V)

Classic potato salad

(DF, GF)

Buttered seasonal greens

(GF, V)

Green bean, almond and spanish onion

(DF, GF, V, VEGAN)

Mediterranean cous cous

(DF, V, VEGAN)

Caesar salad
Garden and avocado salad

(DF, GF, V, VEGAN)

Greek salad

(GF, V)

Fried rice

(DF, GF)

Roasted country style seasonal vegetables

(DF, GF, V, VEGAN)

Pearl cous cous, roquette, chorizo and tomato

(DF)

Niçoise salad

(GF, DF)

Classic tomato and bocconcini salad

(GF, V)

English garden salad

(GF, V)

Brussel sprouts and bacon

(GF)

Chilli and garlic kale

(DF, GF, V, VEGAN)

Roasted chat potato with lemon, paprika and parsley

(DF, GF, V, VEGAN)

Duck fat potatoes

(DF, GF)

Asian Thai salad

(DF, GF)

Chickpea salad- chorizo, feta, spinach and red capsicum

(GF)