Wedding Menus

SIT DOWN MENU  Additional tariffs may apply for  Seafood dishes subject to market price. 
* Represents our team Favorite / Chefs recommendations and most popular selections

Entrée
Gold packages select two courses alternate serve / Silver packages select  one course

 *King prawn, spicy watermelon, avocado, coriander, lime dressing (gluten and dairy-free)
 Vietnamese prawn, chicken, green papaya salad, nuoc cham (dairy and gluten-free)
 Coconut chicken and soba noodle salad, lemongrass, miso (dairy-free)
 Heirloom tomato tart, goat curd, asparagus salad (Vegetarian)
 Hot smoked salmon, black lentil salad, lemon, and caper dressing (gluten and dairy-free)
 * Seafood plate of cured salmon, calamari, scallop ceviche, tiger prawn, pickled vegetables, saffron
dressing (gluten and dairy-free)
 Sumac and thyme lamb, asparagus, parmesan custard, vino cotto, hazelnut (gluten-free)
 Twice-baked cheese soufflé, apple, red wine jelly, candied walnut (vegetarian)
 * Pork belly, sticky soy caramel pumpkin, gem lettuce, Thai herb salad (gluten and dairy-free)
 Cured ocean trout, fennel, avocado, finger lime and squid ink dressing (gluten and dairy-free)
 Confit duck leg, fennel, roasted beetroot, cinnamon roasted almond, orange glaze (gluten and
dairy free)
 Kales and quinoa salad, five spice beetroot, pumpkin, Davidson plum dressing (vegan/gluten-free)
 Casarecce pasta, sweetcorn sauce, basil oil, crispy chicken pangrattato
 Mafalde Corte pasta, cavolo nero pesto, spec, stracciatella cheese

Main
Gold and Silver sit-down packages select two courses alternate serve

 Crispy skin salmon, saffron pilaf rice, mussels, chorizo, braised Mediterranean vegetables (dairy and
gluten-free)
  Grass-fed beef filet, kumara and vanilla puree, spinach, Forestiere mushroom sauce (gluten-free)
 *Prime beef filet, pomme Lyonnaise, seasonal green vegetables, shallot and red wine jus
(gluten-free/dairy-free)
 * Chicken supreme, garlic pomme puree, spinach, prosciutto, preserved lemon and sage
(gluten-free)
 *Barramundi fillet, steamed rice, Asian greens, ginger, turmeric and coconut sauce (gluten and
dairy free)
 Sumac and herb slow-cooked lamb rump on garlic and basil roasted seasonal vegetables, soft
polenta, thyme jus (gluten-free)
 Vegetable tagine on French lentils and quinoa (vegan vegetarian /gluten-free)
 Middle East style chicken with vegetables couscous, saffron onion jam, shawarma sauce

Dessert
Gold sit-down package selects two Desserts  //  Silver sit-down selects one dessert

 Coconut pannacotta, tropical fruit salsa, pistachio praline (gluten-free)
  *Hazelnut and coffee creme brulee, amaretti biscuit, caramelized seasonal fruit
 Chocolate pudding. fig and nut ice cream, poached seasonal fruit and biscotti
 *Date and banana pudding, fudge sauce, pistachio praline ice cream, raspberry
 Mixed berry bavarois with mint, limoncello, salty macadamia, dark chocolate wafer
 Seasonal fruit tartlet, yogurt sorbet and passion fruit jelly
 Baked almond and chocolate tart, passion fruit sorbet
 Coconut sago with mango & caramelized pineapple (vegan/gluten-free)
 *Belgian chocolate cake, mixed berry, Chantilly cream. This can be presented as a wedding
cake and served for dessert

Canapés to start  see the cocktail section 

Gold package, select 2 canapés and should you decide to extend the Silver sit-down, select 1 canapé

ROAMING COCKTAIL MENU

* Represents our team’s Favorite / Chefs recommendations, most popular selections

 Sit Down Gold Package Select two canapés,
Silver Cocktail packages select four canapés, one roaming cocktail main, entrée OR dessert.
Gold Cocktail Package select six canapés, one roaming cocktail entrée, main and dessert.

Canapés

 *Crispy chickpea and parmesan chip with aioli (vegetarian)
 Herb, spinach and Taleggio cheese arancini (vegetarian)
 Tuna tataki, ginger pickled daikon radish, ponzu mayonnaise, crispy shallot (gluten
free/dairy free)
 Spiced figs, goat’s cheese, semi-dried tomato, olive sourdough crumb (vegetarian)
 *Japanese popcorn chicken, ponzu mayonnaise (dairy-free/gluten-free)
 Smoked chicken, spicy mango salsa on parmesan biscuit
 Sashimi of kingfish, coconut rice, chilli tamarind dressing (gluten-free/dairy-free)
 *Glazed onion, thyme, and goat’s cheese tartlet (vegetarian)
 *Togarashi prawn, roasted sesame seed, yuzu mayonnaise (dairy-free/gluten-free)
 Beetroot and duck tartlets, orange and Sichuan glaze
 *Chicken, avocado burrito, Jalapeno salsa ranchera (dairy free)
 *Crispy pork belly, tamarind and papaya salsa (dairy-free/gluten-free)
 Beef shish kebab, raita dip (gluten free)
 Kaffir lime and coconut-crusted prawn, wasabi mayonnaise (dairy free)
 Seared scallop on pea puree, pancetta, candied lemon (gluten-free)
 *Tartare of snapper, finger lime, chive, salmon roe on crostini (dairy-free)
 Greek-style spinach and feta cheese pie (vegetarian)
 Twice cooked three cheese soufflé, fig chutney, candied walnut (vegetarian)
 *Wild mushroom arancini, cheese fondue (vegetarian)
 Wild mushroom arancini, roasted tomato sauce (Vegan)
 Lamb kofta with smoked paprika tomato sauce, mint yogurt (gluten-free)
 *Chili salted calamari on Thai-style salad (dairy-free/gluten-free)
 Corn and prawn fritter with capsicum & coriander salsa (dairy-free)
 Classic beef, mushroom and bacon pie
 Lemongrass, soy marinated beef skewer, mango, chilli (gluten free/dairy free)
 Barramundi, tomato, kaffir lime leaf, chilli (gluten and dairy free)
 Vietnamese pork, peanut dipping sauce (gluten and dairy-free)
 Queensland prawn with ginger, tomato, cashew nut (gluten and dairy-free)
 Salt and pepper silken tofu, miso eggplant (vegan)

Roaming Cocktail Entree 

 *Hot smoked salmon, Niçoise salad (gluten/dairy free)
 Vietnamese prawn, chicken, green papaya salad, nuoc cham (dairy and gluten-free)
 *Coconut chicken and soba noodle salad, lemongrass, miso (dairy-free)
 Seared yellowfin tuna, kimchi slaw, spicy ponzu dressing (gluten/dairy free)
 *Thai beef salad, Nam Jim dressing (gluten-free/dairy-free)
 Lamb rump, mint and corn pearl couscous salad, white balsamic dressing (dairy free)
 Kale and quinoa salad, five spice beetroot, pumpkin, Davidson plum dressing
(vegan/gluten-free)

Roaming Cocktail Main

 Burghul, lentil, sweet potato, and mint salad, toasted almond (vegan)
Roaming Cocktail Main
 *Slow braised lamb, saffron rice, dhal (gluten-free/dairy-free)
 Asparagus and wild mushroom risotto, pecorino cheese (gluten-free/vegetarian)
 Beer Battered Hoki, French fries, Tartare sauce
 *Indian butter chicken, basmati rice and mango chutney (gluten-free)
 Green Thai chicken curry with lime leaf-scented steamed rice (gluten/dairy free)
 Vegetable Tagine, saffron rice, onion jam (vegan/gluten-free)
 Chinese BBQ pork, Asian greens and jasmine rice (gluten-free/dairy-free)
 Chicken and tarragon ragu, crispy spec, wild mushrooms, Casarecce pasta (dairy free)
  Le Puy lentils, fragrant basmati rice, lightly curried eggplant, and cauliflower (vegan)

Dessert
 Coconut pannacotta, tropical fruit salsa, pistachio praline (gluten-free)
 *Hazelnut and coffee creme brulee, amaretti biscuit
 *Date and banana pudding, fudge sauce, pistachio praline ice cream, fresh raspberry
 Poached seasonal fruits with mango sorbet, bitter orange caramel and pistachio wafer
 *Belgium dark chocolate mousse, double cream, seasonal berries (gluten-free)
 Coconut sago, mango, caramelized pineapple (vegan)
 * Compressed watermelon, coconut and vanilla jelly, walnut meringue (gluten-free)
OR
 *Select the Belgian chocolate cake, mixed berries, and Chantilly cream. This can be
presented as a wedding cake and served for dessert.

SHARED TABLE / BUFFET

Please select two menu items from each category and one dessert listed below:
Selection of Protein
 Cinnamon roasted pork scotch, apple sauce (gluten-free/dairy-free)
 Mediterranean style roasted chicken, piperade (gluten free/dairy free)
 Saltbush and pepper-crusted beef tenderloin, caramelized shallot, jus (gluten-free)
 Citrus braised lamb, chimi churri (gluten-free/dairy-free)
 Crispy salmon, saffron aioli, lemon oil (gluten-free/dairy-free)
 Barramundi, salsa verde, crispy smoked paprika shallot (gluten-free/dairy free)
 Spiced Pumpkin, Malaysian coconut curry (Vegetarian)

Selection Salads

  Rocket, fennel, goat’s cheese, citrus fruit salad (gluten-free)
 Caprese salad (gluten-free)
 Classic Greek salad (gluten-free)
 Tomato, spelt, Stracciatella, semi-dried figs
 Grilled zucchini and corn couscous salad with mint, currant, and pine nuts (dairy-free)
 Roasted cauliflower, lightly pickled red cabbage, labna and almond salad (gluten-free)
 Tabbouleh with chickpea salad (gluten-free/dairy-free)
 Baby cos, yuzu buttermilk dressing (gluten-free)

Selection Sides

 Creamy polenta, mushroom ragout (gluten-free)
 Spiced saffron rice (gluten-free/ dairy free)
 Crushed kipfler potato, herb butter (gluten-free)
 Broccolini with anchovy and lemon (gluten-free)
 Persian rice (gluten-free/dairy-free)
 Seasonal green, almond, feta (gluten-free)
 Vegetable Cassola (gluten-free/ dairy free)
 Honey and sesame roasted kumara, carrot medley (gluten-free)
Dessert
 Coconut pannacotta, tropical fruit salsa, pistachio praline (gluten-free)
 *Date and banana pudding, fudge sauce, pistachio praline ice cream, raspberry
 Baked almond and chocolate tart, passion fruit sorbet
 Coconut sago with mango & caramelized pineapple (vegan)
 Strawberry bavarois, meringue shards, lavender and vanilla ice cream
OR //

  Belgium Chocolate Cake, which can be presented as a wedding cake and served with
seasonal berries and cream.

Main Course

• Crumbed chicken breast with double cooked potato wedges, garden salad  (dairy free)

Dessert

• Vanilla ice cream with fresh berries and rocky road (gluten free)

Kids Cocktail

• “Grassy Green Chillaxing Dream” recipe by our son, Yaan Keller Bergmann – Lemonade and mineral water mixed with lime and lemon juice.

Select one savory and one sweet.

Savory

Chefs selection sandwiches

•  Cucumber, dill and creme fraiche
• Poached chicken, lemon mayonnaise and toasted almonds (dairy free)
• Smoked salmon, cream cheese and capers

Mini savory quiches

Antipasto platters  and chefs selection of dips

Sweet 

Homemade date scones with jam and creme chantilly

Lemon meringue tartlet

Seasonal fruit tartlet

Belgium chocolate dipped strawberries (gluten free)

Rich dark Belgian chocolate fondue with fresh seasonal fruit, macadamia nuts and marshmallows
Summer fruit sorbet