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Fine Dining Menu

Please select one option for each course.

Minimum booking 8 guests

**For groups of 14 or more you may select two main courses to be served alternately**

Entrées

  • Crunchy Corn & Celery Cakes, Avocado Creme, Cresses & Celery Salt (Veg)
  • Classic Winter Minestrone made with local heirloom tomatoes, served with Grana Padano and Garlic Toasts
  • Roasted Cauliflower Soup flavoured with Marjoram & Fresh Grated Nutmeg, Gruyere Croutons (contains chicken stock / can be made as a Veg option)
  • 6 Iced Sydney Rock Oysters Mignonette Dressing (GF)
  • Zucchini & Pink Peppercorn Pancakes with Gravlox Ocean Trout & Creme Fraiche  (can be GF upon request)
  • Summer Chilled Gazpacho featuring locally grown summer vegetables served with Crushed herb & olive bread
  • Garlic Prawns on Spanish Rice with Slow Braised Tomatoes & Parsley (GF)

Mains

  • Slow Cooked Megalong Valley Lamb on Braised French Lentils, Caramelised Parsnips & Princess Pantry Beetroot & Walnut Relish (GF)
  • Classic Organic Roasted Chicken with Roasted Vegetable selection, Steamed Seasonal Greens & Rosemary Jus
  • Ratatouille Crumble; Classic Warming French Vegetable Braise with Crunchy Topping of Chickpeas, Cheddar & Almonds (Veg / GF)
  • Spice Rubbed Salmon Fillet on Wild Rice flavoured with Peas, Pistachios & Mint, Roasted Baby Carrots & Princess Pantry Red Capsicum & Star Anise Relish (GF)
  • Tagine of Local Lamb or Chicken or Locally Grown Vegetables flavoured with El Ras Hanout Spice Blend, Almond & Lemon Cous Cous, Spiced Green Beans
  • Classic Fish Pie; Seasonal White Fish such as Snapper or Barramundi, Prawns, Scallops & Ocean Trout with Creamy Potato Mash Topping & Steamed Garden Greens (GF)
  • Indian style Prawn & Cauliflower Curry (medium heat) with Cardamom Rice, Coconut Bananas, Raita, Garlic Naan & Chutney
  • Warming Winter Osso Bucco in a rich tomato sauce served on Creamy Parmesan Polenta, with Gremolta, Broccolini & Crusty Italian Baked Bread

Deserts

  • Seasonal Fruit Crumble with Almond & Coconut Topping, Vanilla Bean Ice Cream (can be made GF)
  • Boca Negra; Darkest, Richest Chocolate & Bourban Cake with Double Cream (can be made GF)
  • Persian Trifle; Seasonal Berries, Rose Water Turkish Delight, Creamy Yoghurt & Crumbled Halva
  • Honey & Almond Panna Cotta with Seasonal Fruits & Crumbled Toffee (GF)
  • Classic Lemon Delicious Pudding with Double Cream & Fresh Raspberries
  • Warm Croissant Pudding flavoured with Princess Pantry Ruby Grapefruit Marmalade, Vanilla Bean Custard

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Chef Cooked BBQ Menu

Minimum booking 8 guests

  • Italian Pork & Fennel Sausages
  • Marinated Chicken Fillets, flavoured with Lemon, Garlic & Crushed Rosemary
  • Pepper Rump Steak
  • Princess Pantry Relishes & Chutneys
  • Potato Salad with Caramelised Onions, Crumbled Feta & Torn Mint
  • Big Green Salad with Crunchy vegetables & Mustard Vinaigrette
  • Orzo Salad with Confetti Vegetables
  • Organic Sourdough Rolls with Butter
  • Char Grilled Vegetable Skewers will be provided when a vegetarian alternative is required

 

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