Canapés
Confit duck rillet, pear and mustard fruit chutney on crostini
Poached chicken and coriander tartlets
Balsamic compressed watermelon with goats cheese
Mains to share
Lemongrass marinated spatchcock with mango salsa
King prawns, salad of green mango, cucumber and mint, chilli padi aioli
Whole oven baked baby snapper
Salad of roast pumpkin, jereselum artichoke, hazelnuts and blue cheese
Crushed potatoes, green peas and asparagus
Dessert
Yoghurt pannacotta, textures of strawberry, ginger flower granita
