Yummy Tasmanian smoked salmon on buck wheat blini with avruga caviar kicked off the night. We then set the cheese board with some beautiful south cape cheeses and our homemade lavosh bread.
Spinach, blue cheese and pinenut arancini was accompanied with smoked paprika aioli.Our slow roasting lambs shanks were used to make the pie and finished with creamy mint mash on top.
The hit of the night and bride to be's favorite was the leek and gruyere tart with beet root relish.Second to that was tempura prawns with wasabi aioli crispy crunchy prawns are a sure winner.
Our clients staple on each menu is our mini burger, a great soaking up for the consumed alcohol.
We sent around two substantial meals for the evening and they were the fish and chips with sauces remoulade serve in a bamboo cone. Also our seafood paella which was finished with saffron chilli and salsa verde.
A lovely evening and we now look forward to catering the bridal shower.