GRAZING BAR TO START
High Valley fetta, French triple cream brie, chilli & rosemary marinated olives, pumpkin hommus, fresh bread & croutes
CANAPÉS
Ricotta & sage tortellini
Beef & red wine pies
Snapper & citrus skewers
AT THE TABLE
Sourdough bread, Rylstone Olive Press oil, dukkah
THE BANQUET
Slow cooked lamb in red wine jus with barley & chickpeas
Oregano & lemon chicken with roast pumpkin & garlic yoghurt
Spinach, beans & broccolini with lemon & parley oil
SWEETS
Wedding cake with mascarpone & berries
White chocolate & pistachio nougat
Belgian chocolate brownie with Mudgee hazelnuts