Banquet

Salads

Chargrilled broccolini with chilli, lemon and garlic

Eggplant with butter beans and cherry tomatoes

Kale and Brussels sprouts with pecorino and almonds

Cardamom roasted butternut pumpkin with tahini and lime

A kind of panzanella with quinoa, tomato and toasted sourdough

Green bean, blistered cherry tomatoes, olives and mint

Eggplant with a buttermilk dressing and pomegranate seeds

Moroccan carrot with yoghurt and coriander

Sweet potato with maple and pecans

Shaw river buffalo mozzarella, heirloom tomatoes, fresh basil

Roasted vegetables with cous cous and a harissa dressing

Fresh figs and buffalo mozzarella with pomegranate molasses

Barbecued corn with lots of fresh herbs and lime

Roasted squash with red onion, tahini and za’atar

Roasted root vegetables with lemon, garlic and coriander

Something warm

Duck fat roast potatoes

Sweet potato gratin

Pumpkin bake with chili and sage

Meat and Fish

Eight hour braised shoulder of lamb with mint chimmichurri

Whole quick cooked long rested fillet of beef with shallot and ginger marinade

Chargrilled calamari with cannellini beans, rocket, lemon and chilli

Tiger prawns, fennel, rocket and cherry tomatoes with nam jim

Miso glazed ocean trout with edamame, sugar snaps and snow peas

Whole poached fillet of salmon with cucumber and dill salad

Overnight roasted shoulder of pork with apple sauce

Moreton Bay bugs, orange, fennel, and green olive salad

Roast side of salmon with lemon wedges and parsley caper mayonnaise

Ginger beer glazed ham

Cedar plank salmon with pickled red onion, fresh leaves, sour cream and tortillas

Something sweet

River cafe lemon tart

Chocolate and hazelnut cake

Individual pavlovas with cream and berries

Passionfruit panna cotta

Middle Eastern orange and almond cake

Crème caramel

Citrus sorbet filled meringue roulade

Alex Herbert’s chocolate tart

Tiramisu