trilogy wedding menu - Park Hyatt Melbourne

Transcription

TRILOGY WEDDING MENU
Canapés
cold canapes
Zucchini, mint frittata, beet crème fraîche (GF)
Eggplant kasundi, toasted Turkish bread (V)
Teriyaki chicken hand roll sushi, light soy (GF)
Potato and chorizo frittata (GF)
Meredith farm cherve, caramelised onion, baguette (V)
Salmon and avocado hand rolled sushi, light soy (GF)
Chicken liver parfait, buttermilk loaf
Pickled Thai vegetable rice paper rolls (V) (GF)
Cherry tomato, basil pesto, bocconcini tartlet (V)
Prosciutto, Dijon, cornichons, pickled onion, ciabatta
Duck rillette, brioche toast
Tortilla roulade, Tasmanian smoked salmon, crème fraîche, mesclun, keta caviar
Freshly shucked oysters, ponzu dressing (GF)
hot canapés
Asian vegetable crispy wonton, herb mayonnaise (V)
Ratatouille, Persian feta tartlet (V)
Malay chicken skewer, peanut sauce (GF)
Thai vegetable spring roll, sweet chilli (V)
Moroccan chicken wing drumette with raita (GF)
Roasted butternut squash and cumin arancini (V)
Corn crusted fish croquette, smoked pimento aioli
Malay beef satay skewer, peanut sauce (GF)
Sweet potato and cashew empanada (V)
Chicken, feta and basil pesto mini calzone
Peking duck and apple crispy wonton
King prawn skewers, Thai sweet chilli
Truffle potato cappuccino shot (V/GF)
Tandoori chicken skewer, mint yoghurt (GF)
All prices are quoted in AUD and are inclusive of GST. Menu prices and selections are subject to change without notice.
Entree
Soup
Barley, shitake mushroom, thyme cream (GF)
Truffle scented chicken broth, mushroom tortellini, porcini powder
Pimento spiced cauliflower, lemon thyme crouton (V)
Chilled rock melon, crisp prosciutto (GF)
Young garlic, potato, almond, rosemary croutons (V)
White tomato, basil, tomato oil (V)
Smoked chicken, paprika pop corn
Butternut squash, kaffir lime, coconut cream, pumpkin seed loaf (V)
Cold
Avocado and king crab tian, snow pea, tatsoi, flying fish roe, yuzu remoulade (GF)
Tinder Creek duck liver parfait, Packham pear, brioche
Poached king prawns, grapefruit, avocado, radish, rocket, orange preserve (GF)
Marinated beef carpaccio, wild mushrooms, shaved parmesan, truffle oil (GF)
Antipasto tasting plate - of cured meats, marinated grilled vegetables, soft cheese, flat bread
Air dried beef tenderloin, beetroot, radish and peach salad, grissini, onion vinaigrette
Spiced Port Lincoln tuna, dehydrated peas, wasabi, citrus soy
Beetroot carpaccio, cured duck breast, endive salad, berry vinaigrette (GF)
Tasmanian salmon mousse, macerated watermelon, sourdough crisp, beetroot powder
Heirloom tomato, Buffalo mozzarella, dehydrated olive Calabrese salad (V/GF)
Free range rabbit and prune terrine, baby pickles, tomato rubbed ciabatta
Hot
Baked Alaskan king crab, brioche, seafood bisque
Wild mushroom and almond agnolotti, Napoli Sauce, grana padano, micro basil (V)
Truffle and fontina ravioli, pimento coulis, grana padano (V)
Manuka smoked grain fed lamb, melitzanosalata, sauce vierge, sumac crisp
Sheep’s milk haloumi and mint roulade, macerated watermelon, caper flower butter
Confit duck leg, parsnip and hazelnut puree, beetroot, sour cherry (GF)
Twice cooked high country pork, snow pea, radish, grapefruit salad, apple cider vinaigrette (GF)
Beetroot and gorgonzola tortellini, beetroot nage, Reggiano, micro watercress (V)
Tea-smoked duck, won nga bok salad, citrus pancake
Braised Gippsland beef, roasted brioche, pomme rouille, micro cress salad
Confit chicken and forest mushroom tortellini, mushroom nage, shaved parmesan
Grilled Spencer Gulf king prawns with zucchini, baby coriander, lemon, nam jim
Main
course
P o u lt ry
Bendigo free range chicken breast, saffron crushed potatoes, asparagus spears (GF)
Chicken Maryland roulade, mushroom duxelle, pomme mousseline, green beans (GF)
Free range chicken breast, roasted Jarrahdale pumpkin, rosemary and mascarpone risotto (GF)
Free range chicken breast, mushroom and ricotta farce, crushed kipflers, basil cream
Tinder Creek duck breast, parsnip mousse, griottine cherry jus (GF)
Moroccan chicken, beetroot cous cous, almond sautéed beans, blackened corn salsa
Braised Chinese style duck breast, shitake and shallot fried rice, Szechuan glaze
Grilled chicken, Provencal vegetables, soft polenta, Ligurian olives (GF)
Honey glazed duck, caramelised onion, warm pumpkin and kipfler salad (GF)
Chicken breast, eggplant purée, cumin spiced cauliflower, sweet pimento coulis (GF)
Ballotine of spiced chicken, coriander crushed kipflers, tomato coulis
Prosciutto wrapped chicken breast, caponata vegetables, salsa verde (GF)
Confit chicken, spinach and pine nut risotto, porcini powder (GF)
Beef & Veal
Scotch fillet, Lyonnaise potato, green beans, field mushroom, sauce béarnaise (GF)
Barbequed Victorian pasture-fed 400 gm beef spare rib, sautéed baby spinach,
pomme purée
Gippsland sirloin, sherry mushrooms, asparagus, pomme rösti, sauce bordelaise
Grain fed beef tenderloin, lemon scented spinach, roasted tomato, potato dauphinoise (GF)
Rib eye bone out, fondant potato, mushroom ragout, roasted vine tomatoes (GF)
Gippsland beef eye fillet, soft polenta, spiced baby carrot, garlic confit (GF)
Boneless Rib eye, pomme à la boulangère, caramelised onion, crème forestière
Milk fed veal, eggplant purée, sautéed spinach, roasted vine tomatoes (GF)
Grain fed beef Wellington, pomme purée, baby carrots
Gippsland sirloin, green beans, fondant potato, pink pepper corn sauce (GF)
Boneless Rib eye, roasted young potato, young root vegetables thyme jus (GF)
Manuka smoked pasture fed beef tenderloin, kumara gratin trust vine tomatoes (GF)
Osso bucco, glazed carrots, red wine shallots, garlic potato purée, gremolata
Fish
Queensland barramundi fillet, citrus and coriander cous cous, sautéed beans,
beet yoghurt
Huon salmon roulade, pistachio mousseline, Cointreau sabayon
Teriyaki style salmon, coriander soba noodles, katsu dashi, pickled moyashi salad
Miso glazed ocean trout, wakame and coriander jasmine rice, green shallot salad
Ocean trout, saffron poached potato, confit fennel, sweet pea purée (GF)
Huon salmon fillet, leatherwood honey and pistachio, parsnip purée, asparagus
Wild barramundi fillet, cod brandadas, chorizo cassoulet, salsa verde
Hickory smoked salmon fillet, avocado, quinoa, watercress, lemon olive oil (GF)
Ocean trout, sautéed potatoes, radish, apple, cucumber salad, pear cider aioli (GF)
Steamed soy and sesame blue eye, choy sum, aromatic rice, green shallot, coriander
Tandoori style salmon, rice pilaf, sautéed beans, coriander and mango chutney
L a mb
Olive crusted pasture fed lamb, mascarpone polenta, grilled vegetables (GF)
Lamb rump, white cherve, honey mustard, beetroot Mougrabieh rosemary jus (GF)
Moroccan lamb shank, saffron rice, sautéed beans, tomato coriander chutney
Lamb forequarter rack, minted peas, white bean purée, garlic confit
Pasture fed lamb rump, sumac carrot rösti, chickpea purée saffron yoghurt
Lamb shank rogan josh, rice pilaf, mango chutney, mint yoghurt
Pasture fed lamb rump, eggplant kasundi, sautéed beans saffron rouille (GF)
Pork
Twice cooked high country pork, savoy purée, heirloom carrots, sticky sauce (GF)
Roasted grain fed rolled pork, maple glazed heirloom carrots, Belgian cabbage,
apple purée (GF)
Roasted high country pork, butternut squash purée, buttered beans, caramel vinegar (GF)
Side
dishes
additional $4.00 per person, per dish
Wild baby rocket salad, toasted pine nuts, shaved parmesan, balsamic reduction (GF)
Garden leaves, ripe tomato, kalamata olives, Lebanese cucumber, Spanish onion,
Cabernet vinegar (GF)
Roasted pumpkin, spinach salad, sesame and honey vinaigrette (GF)
Parsley and capsicum buttered bean cassoulet (GF)
Baked layered potatoes (GF)
Sautéed goose fat potatoes, garlic, thyme, sea salt (GF)
Pimento spiced cauliflower, pine nuts, rocket, vincotto
Braised mushrooms, garlic, rosemary, shallot (GF)
Roasted young potatoes, sea salt flakes (GF)
Sautéed beans, toasted almonds, lemon extra virgin olive oil (GF)
Dessert
Meyer lemon curd tart, Italian meringue, berry coulis
Valrhona manjari chocolate dome, macadamia tuile, raspberry gel
Lemongrass set cream, mango gel, Cointreau syrup, coconut shortbread
Espresso parfait, caramel salted California walnut, baked Madagascan vanilla foam
Coeur de guanaja chocolate ganache tart, Kahlúa cream
Crema Catalana, churros, salsa de chocolate
Australian cheese plate, dried apricot, walnut, table grapes, fruit paste, crisp bread
Burnt honey cheesecake, pear purée, toffee crumble
Traditional Tiramisu, espresso syrup, almond biscotti
Apple and cinnamon galette, Madagascan vanilla cream, leatherwood honey syrup
Raspberry mousselline, vanilla meringue, chocolate crème au beurre (GF)
Five – spiced panna cotta, salt butter shortbread, palm sugar syrup
Madagascan vanilla friand, blueberry compote, clotted cream
Chocolate fudge, espresso bubbles, macadamia dulce de leche, handmade truffle
Turkish apple tea set cream, rose water gel, pistachio tuile
Kaffir lime, coconut palm sugar crème brûlèe, toasted sesame crisp (GF)
Caramel braised golden delicious apple, pine nut streusel, leatherwood honey sabayon
Peanut butter parfait, chocolate ganache and fluid caramel
Poached moscato pear, Gorgonzola piccante, honey roasted walnuts, ciabatta
Petit Fours Tas ting Plate
c h o o s e f o u r o f t h e f o l l ow i n g i t e m s :
Meyer lemon curd tartlet
Coeur de guanaja chocolate ganache tartlet
Lemongrass set cream, mango gel (GF)
Traditional tiramisu
Chocolate fudge brownie
Coconut and sesame tapioca pudding (GF)
Peanut butter parfait
Orange and chocolate mousse cake (GF)
Profiteroles with pastry cream
Macaroons (GF)
Bavaroise De Praliné (GF)
Blueberry frangipane
Valrhona manjari mousse (GF)
Crème caramel (GF)
Mini cupcake
Caramel éclair
Citrus Madeleine
Turkish apple tea set cream (GF)
Kaffir lime, coconut palm sugar crème brûlée (GF)
Chef’s Premium Selection
Please note the following are optional items, not additional courses
Entrée
Seafood trio – Port Lincoln blue fin tuna, cold smoked Tasmanian salmon,
Alaskan king crab $5.00
Hiramasa yellowtail kingfish ceviche, pickled daikon and yuzu mayonnaise
$7.00
Artisan’s braised Wagyu and Portobello mushroom tortellini, poached
tomato cherries, foie gras jus
$7.00
Western Australian Shark Bay scallops, parsley mousseline, confit garlic,
fried pimento potatoes
$7.00
Southern rock lobster, avocado, Yarra Valley keta, finger lime pearls
$12.00
Sumac spiced free range stubble quail, Salamanca chorizo, kipfler gallete,
cassoulet grape seed jus
$12.00
Jamón ibérico de Bellota, tomato rubbed ciabatta, josé de soto olives
$16.00
White asparagus, free range egg, parmesan custard, fresh black truffle
$35.00
Main Course
Milawa free range chicken breast, pistachio purée, sweet corn polenta
young asparagus
$6.00
Northern Rivers milk fed veal saltimbocca, wilted baby spinach,
Meyer lemon emulsion
$9.00
Darling Downs Black label 250 day grain fed 300gm rib eye,
pomme fondant, heirloom vegetables
$10.00
Cressy farm 60 day grain fed Aurora 200gm lamb rack, hazelnut purée,
parmesan crumbs, courgette
$15.00
Margaret River fresh water 300gm crayfish thermidor, young potatoes,
watercress
$30.00
Mayura Station 500 day grain fed Wagyu 180gm tenderloin, parsnip purée,
smoked leek black fungi $33.00
Dessert
Chef’s selection of hand made petit fours, decadent cupcakes,
valrhona chocolate tart, vanilla panna cotta, assorted macaroons,
wild lime finger set cream and condiments
$6.00
Wedding Additions
Additional canapés Alternate serve, per course $4.00 per item
$5.00 per person
Additional entrée $15.00 per person
Refreshing sorbet
$4.00 per person
Shared
platters
M e z z e Chef’s selection of dips, dolmades, olives and warm pita bread
$9.00 per person
A n t i pa s t o Selection of cold meats, marinated and grilled vegetables,
soft cheese and flat bread
$15.00 per person
Seafood
Market fresh seafood – king prawns, smoked salmon, mussels,
shucked oysters, baby octopus, lemon, aioli, chilli soy dressing
$19.00 per person
C h e e s e Selection of Artisan cheeses, dried fruit, crisp bread, fruit paste
$12.00 per person
F ru i t Fresh seasonal sliced fruit and berry platter
$12.00 per person
E s p r e s s o C o f f e e S e rv i c e
Espresso coffee service Wedding
$4.00 per person
cake
Wedding cake served with cream and berries
$5.00 per person
Children’s
under
12
years old
Inclusive of a three course meal and soft drinks, plus table styling
$70.00 per person
Entrée
Traditional spaghetti Bolognese with parmesan shavings
Wild mushroom tortellini with sauce Napoli
Roasted pumpkin and tarragon tortellini
Spinach and potato Gnocchi with cream cheese sauce
Forest mushroom and ricotta cannellini with tomato and cheese
Barbeque chicken and mushroom pizza
Ham, cheese, tomato, pineapple pizza
Chicken strips with sweet chili mayonnaise
Main
Beef burger with tomato, lettuce & cheese
Grilled 90 gm eye fillet steak with veal jus
Chicken Parmigiania
Chicken tenderloins with vegetable fried rice (contains sesame oil)
Traditional Beef Lasagna
Grilled Tasmanian salmon fillet with lemon
Grilled Barramundi fillet with lemon
Grilled Ocean trout fillet with lemon
Battered Fish ‘n’ chips with lemon and tartare sauce
Each dish has the option to be served with French fries and salad or seasonal vegetables
and mashed potato
D e s s e rt
Banana Split
Crepes with strawberries and cream
Gelato Sundae
Ice cream Sundae
White chocolate panna cotta with raspberry jelly
Warm chocolate pudding with vanilla ice cream
E n t e rta i n e r’s
meals
Three course meal, bread rolls, soft drink, coffee and tea
$60.00 per person
If seated in the function room $70.00 per person
T R I L O G Y W E D D I N G B E V E R A G E PA C K A G E S
A five and a half hour Park Selection beverage package is included at no additional cost
pa r k s e l e c t i o n
Bay of Stones Sparkling
Bay of Stones Sauvignon Blanc
Bay of Stones Shiraz
Cricketers Arms Draught, James Boags Premium
Light Mineral water, orange juice and soft drink
cathedral selection
$10.00 per person
t r e a s u ry s e l e C t i o n
$16.00 per person
Chandon NV Sparkling
Ingram Road Chardonnay or Mount Fishtail Pinot Gris
Mount Fishtail Pinot Noir or Wild’s Gully Tempranillo
Cricketers Arms Draught, James Boags Premium Light
Still and Sparkling Mt. Franklin, orange juice and soft drink
pa r l i a M e n t s e l e C t i o n
$18.00 per person
Chandon NV Sparkling
Babich Sauvignon Blanc or Sticks Chardonnay
Grant Burge 5th Generation Shiraz or Sticks Cabernet Sauvignon
Cricketers Arms Draught, James Boags Premium Light
Still and Sparkling Mt. Franklin, orange juice and soft drink

trilogy wedding menu - Park Hyatt Melbourne

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