Banquet

Meat

Eight hour leg of lamb with mint chimichurri

Beef shin cooked with pomegranate and beetroot

Sticky ginger beer glazed ham

Marinated shirt steak with Chinese olive salsa

Whole roasted and jointed chook with bread salad

Overnight porchetta style shoulder of pork

Fillet of beef with ginger and shallot marinade

Fish

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

Poached side of king salmon with cucumber and dill salad

Australian prawns with fennel, rocket, cherry tomatoes and red nam jim

Mediterranean fish escabeche with a piquant dressing and soft herb salad

Roast side of king salmon with wedges of lemon and parsley caper mayo

Sides

Barbecued corn with lots of soft herbs and lime

Pumpkin with caramelised onion, za’atar and pine nuts

Beetroot and quinoa salad with hazelnuts

Cucumber with smashed garlic and ginger, rice wine vinegar and sesame

Blood orange salad with pine nuts

Moroccan carrot salad

Spring green caprese

Roasted root vegetables with lemon, garlic and coriander

Maple roasted pears with spinach

Whole baked cauliflower with tahini, olives and currants

Silverbeet gratin

Duck fat roast potatoes

Asparagus with sourdough crumbs

Green beans, blistered cherry tomatoes, olives and mint

Smashed roast chat potatoes with buttermilk and chive dressing

Chargrilled capsicum with rocket, feta and almonds

Tomato and pomegranate salad

Sweet

River Cafe lemon tart

Violet crumble and chocolate meringues served with thick Greek yoghurt

Apple tart tatin

Upside down cumquat cake

Cherry clafoutis

Metre long meringue with mango and passionfruit

Chocolate miso tart

Whole orange and almond cake

Tiramisu

Individual pavlovas with berries and cream