Menu Suggestions

A selection of caramelised onion and roasted red capsicum tartlets topped with Woodside goats curd and deep fried leek. Cold.

Baby Cos lettuce, crunchy prosciutto ham, shaved parmesan, local egg , crunchy croutons all drizzled with an anchovy aioli. Cold

Slow roasted local pulled pork crunchy tortilla cups served with creamy apple slaw. Cold.

Golden filo pastry parcels filled with spinach, ricotta cheese and Bulgarian feta with a hint of Quandong preserve. Hot.

MBC Foods famous salt and pepper Spencer Gulf prawns served with a creamy garlic aioli. Hot.

Lightly coated Watsacowie beer battered Spencer Gulf prawns served with a local honey, Japanese soy and toasted sesame sauce. Hot.

Chicken skewers marinated in Tandoori Indian flavours of yogurt and mild spices. Hot.

Filo pastry cups filled with a local red lentil salad, slow roasted shredded lamb and a locally made sticky wattle seed balsamic drizzle. Cold.

Fresh local Yorke Peninsula squid coated with MBC Foods lemon and garlic salt and pepper coating and served with a creamy tartare mayo. Hot.

Mini pikelets infused with dill topped with crème fresh, smoked salmon florets and crunchy deep fried capers. Cold.

Poached Spencer Gulf prawns with a verjuice butter, fresh ginger and pickled spring onions. Cold.

Oven baked mushrooms stuffed with locally smoked ham, cashew nut pesto and melted Watsonia cheddar cheese. Hot.

Prime beef fillet coated in a medley of three peppercorns and dijon mustard sauce and topped with a horseradish cream and freshly chiffonade snow peas. Cold.

Chargilled Mexican style chorizo sausage topped with grilled halloumi cheese and semi sundried tomato. Cold.

Chilled lamb back strap stuffed with a Moroccan style ratatouille, topped with a creamy garlic aoli. Cold.

Sicilian Saffron and parmesan cheese stuffed risotto balls encrusted with golden panko breadcrumbs and served with a quandong chutney mayo. Hot.

Freshly baked mushroom, roasted pumpkin and grilled zucchini frittata topped with tangy homemade hummus and fresh cut spring onions. Cold.

Slow roasted beef and blanched asparagus served in a golden filo pastry cup and topped with hollandaise sauce.

MBC Foods salt and pepper squid or Spencer Gulf prawns served on a bed of caramelised onion mash and topped with crispy fresh summer vegetables, sticky sweet soy and a lime, coriander Thai dressing.

MBC Foods salt and pepper Spencer Gulf prawns served on a bed of crunchy Asian noodle salad and topped with creamy garlic aioli.

Smoked Aldinga turkey breast, creamy avocado and fresh snow peas served between golden crunchy fried wontons all topped with a curried vinaigrette.

Tandoori chicken skewers served with steamed basmati rice and a cucumber and fresh Greek yogurt raita.

Slow roasted lamb shoulder served on a bed of creamy mushroom and rosemary risotto and topped with a rich lamb gravy.

Smoked salmon and triple Brie tarts topped with a baby spinach, creamy avocado and toasted pumpkin seed salad all drizzled with Yorke Peninsula extra virgin olive oil and citrus dressing.

Marinated Thai beef salad with glass noodles, baby roma tomatoes, cucumbers, red onion, with a coriander and mild chilli dressing.

Roasted pumpkin, baby spinach, Bulgarian sheeps feta cheese and toasted walnut salad on thinly cut and toasted Minlaton sour dough bread drizzled with Yorke Peninsula extra virgin olive oil and MBC Foods gourmet sea salt flakes.

Crunchy baked tortilla cups filled with Yorke peninsula red lentil tabouli salad, topped with char grilled halloumi pieces and dressed with Japanese soy and fresh lemon juice.

Vegetable stack including grilled zucchini, roasted pumpkin, eggplant, sweet potato, roasted red capsicum with layers of Alexandrina Mount Magnificent Gouda cheese all topped with a selection of Asian greens and sweet soy.

Baked chicken breast, stuffed with semi sun-dried tomatoes and Danish Feta and topped with a Yorke Peninsula olive oil and roasted cashew nut pesto sauce.

Baked seasonal fish steaks topped with blanched asparagus and homemade Béarnaise sauce.

Filo pastry parcels filled with slow roasted lamb shoulder, Woodside goats chèvre and roasted sweet potato, drizzled with a rosemary and balsamic glaze.

Chicken breast wrapped in local smoky bacon and topped with a creamy Dijon mustard sauce.

Slow roasted scotch fillet topped with Spencer Gulf prawns and a homemade hollandaise sauce.

Slow roasted beef fillet encrusted with locally made dukkah and topped with a creamy hollandaise sauce.

Slow roasted scotch fillet steak encased with local garden fresh herbs topped with homemade sticky beef reduction.

Slow roasted scotch fillet steak served with asparagus and creamy béarnaise sauce.

Mediterranean lamb backstrap cooked medium rare and served with roasted red capsicum, artichoke hearts and drizzled with a roasted garlic, preserved lemon and rosemary infused Yorke Peninsula olive oil.

Watsacowie (local Yorke Peninsula beer) battered King George whiting served with a creamy Ranch sauce and fresh lemon.

Rich chocolate mud cake served with a summer berry couli’s, chocolate filigree’s, chantilly cream and freshly cut strawberries.

Chocolate and Almond tart served with summer berry mousse, double cream, white chocolate almond crumb and fresh raspberries.

Warmed sticky date pudding served with a homemade caramel sauce, thin toffee shards and vanilla ice cream.

Individual Pavlova baskets filled with cream, tropical fruit, and drizzled with local honey.

Homemade lemon cheese cake served with a tangy citrus curd, toasted coconut, citrus toffee dust and served with freshly whipped cream.

Plated wedding cake with all the trimmings is available on request.

Watsacowie beer battered King George whiting on skewers served with homemade tartare sauce and lemon.

MBC Foods famous salt and pepper prawn skewers.

What is fresh and available at the time.

For the vegetarian. Separately grilled vegetable kebabs can be offered in replace of other items.

Roasted pumpkin, baby spinach, crumbled fetta, walnut salad served with a sweet paprika dressing.

Yorke Peninsula Red lentil Tabouli served with an Asian style dressing.

Vine ripened Tomato, fresh basil, mozzarella with an olive oil and balsamic based dressing.

Chocolate fountain, served with chopped fruit and marshmallows.

Vegetable stack including grilled zucchini, roasted pumpkin, eggplant, sweet potato, roasted red capsicum with layers of Alexandrina Mount Magnificent Gouda cheese all topped with a selection of Asian greens and sweet soy.

Roasted red capsicum filled with an asparagus and parmesan risotto and topped with fresh greens with a sticky balsamic and Barley Stacks verjuice dressing.

Crunchy baked tortilla cups filled with Yorke peninsula red lentil tabouli salad, topped with char grilled halloumi pieces and dressed with Japanese soy and fresh lemon juice.

Roasted pumpkin, baby spinach, Bulgarian sheeps feta cheese and toasted walnut salad on thinly cut and toasted Minlaton sour dough bread drizzled with Yorke Peninsula extra virgin olive oil and MBC Foods gourmet sea salt flakes.

Freshly baked mushroom, roasted pumpkin and grilled zucchini frittata topped with tangy homemade hummus and fresh cut spring onions.

For the vegetarian. Separately grilled vegetable kebabs can be offered in replace of other items.

Swiss mushroom and mango Mediterranean salad.