Plated

Main & dessert
70

per person

Entrée, main & dessert
80

per person

ENTRÈE

Prawn cocktail with corn salsa, baby cos & dill dressing

Freshly shucked oysters with Yarra Valley caviar & mignonette

Bruschetta of San Daniele prosciutto, ricotta, fig paste & spring pea

Baby beets with whipped goats curd, walnuts & orange (V, GF)

Four cheese ravioli with truffle cream sauce (V)

MAIN

Duck breast with cauliflower puree, roast baby beets, heirloom carrots & hazelnuts (GF)

Atlantic salmon with kipfler potato, confit tomato, Sicilian olives & fennel (GF)

Rosemary crusted eye fillet with Paris mash, broccolini & cabernet jus

Potato gnocchi with burnt sage butter & pine nuts (V)

Roast chicken supreme with smashed peas, heirloom carrots & confit garlic butter (GF)

DESSERT

Passionfruit pavlova with white chocolate crumb

Toberlone cheesecake with crispy chocolate pearls

Fig & date pudding with butterscotch sauce & crème anglaise

Lemon tart with fresh raspberries

Select 2 options from each section to be served alternately

Sourdough & butter served with all packages

Minimum 20 people

Staffing charged separately

Prices exclude GST

A travel fee may apply

Cutlery, crockery, linen & glassware not included

ENQUIRE

Contact Us

Email info@blondebutler.com.au for more information or
leave some details and we’ll be in touch