Weddings

Chicken and prawn wontons

Thai zucchini and corn fritters

Salmon and caper tartar on blinis

Potato rosti with roast beef and horseradish aioli

Spinach and feta filo parcels

Moroccan chicken satay with mint yoghurt

Mushroom and Grana Padano arancini

Smoked salmon and beetroot vol au vents

Pork and vegetable spring rolls

Harissa meat balls with coconut

Mixed gow gees with wasabi soy dressing

Lamb shoulder pithiviers

Oysters with eschalot vinaigrette

Southern-fried chicken with mango chutney

Brioche, sherry roasted chorizo and labna

Ham and cornichon with pork crackle

Smoked ham with caper and Dijon mustard

Quail scotch egg

Ham hock and gruyere fritters

Binnorie feta and roast eschalot, heirloom tomato and fig balsamic

Limoncello cured salmon, tartare of Kingfish, pickled shimeji mushroom and horseradish yogurt

Queensland prawns wrapped in Kataifi pastry, preserved lemon, sumac, pomegranate and salt cod scotch egg

Pan-fried de boned quail with cotechino sausage and braided lentils

Salad of baby vegetables, buffalo mozzarella and burnt orange dressing

Saganaki prawn, crab and labna tortellini

Smoked trout with baby beets, pickled cucumber and buttermilk curd

Caesar salad, crisp prosciutto, poached egg, brioche croutons, shaved Grana Padano, (king prawns or spiced chicken)

Confit duck on caramelised onion and beetroot tarte tatin and cranberry glaze

Slow-cooked beef cheeks, roast heirloom carrots, polenta, crème fraîche and liquorice jus

Little Hill chicken wrapped in prosciutto with coconut and lime, garlic kipfler potatoes and chili yogurt

Braised lamb shank pithivier, roast pumpkin, eschalots and Binorrie feta

Roast lamb rump with bean cassolette, confit cherry tomato and salsa verde

Slow-roast and fried pork belly with cotechini sausage, wilted greens, celeriac remoulade and apple purée

Pan-seared Barramundi with creamed potato, tomato and caperberry sauce

Chocolate marquise, hazelnut praline and toasted meringue

Salty caramel crème brûlée with biscotti

Lemon tart with toasted meringue and vanilla anglaise

Belgium chocolate mousse tart with salted popcorn, orange marmalade

Yogurt and honey panna cotta with tuille biscuit and seasonal berries

Pear frangipane tart with crème fraîche and pear liqueur

Dulce de leche cheesecake with toffee chards

Profiteroles filled with vanilla crème pâtissière, marshmallow sauce and praline