
Sharing Platters
Sharing platters are worth considering if you like the idea of your guests being able to socialise while they eat. They're designed to bring people together; to eat, drink, and enjoy the company of others. We can create sharing platters for your event based on your tastes and budget. Take a look at some of our recommendations below.
Mains
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Black Angus skirt steak, marinated for 12 hours and served medium rare (GF), hand cut potatoes, rosemary salt and Café de Paris butter
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Cranberry-glazed roast turkey breast with wild rice stuffing
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Roasted and glazed Thirlmere duck with spiced red cabbage and cranberries
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Honey mustard glazed ham studded with cloves and parsley sauce
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Spanish paella with Chorizo, Prawns and Fresh Herbs (GF)
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Berkshire pork belly, brined for 48 hours, slow cooked for 16 hours and roasted till crisp (GF)
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Local tunnel grown wild mushroom, black truffle risotto finished with crème fraiche, Parmesan and thyme wafers, baby herbs (GF V)
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Barossa chicken slow roast halves, marinated and brined for 4 hours served on the bone, pancetta and onion bread pudding, peas and tarragon jus
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Moroccan 12 hour braised Flinders Island lamb leg with smoked eggplant caviar, tahini yoghurt sauce, pine nuts and greens (GF)
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Humpty Doo Barramundi fillets roasted and served with broken macadamias, roasted sweet potato puree and orange glaze
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Braised du puy lentils with roasted root vegetables, vine ripen tomatoes, Woodside goats curd and toasted almonds (GF V)
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Baked New Zealand King salmon fillet with sauce Veronique, steamed desire, tarragon and mache (GF)
Side Dishes - Hot (GF)
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Crisp potatoes, aioli and rosemary salt
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Roast root vegetables
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Roast dutch carrots, labneh, harissa and hazelnuts
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Baby beans, garlic butter & almonds
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Caramelized pumpkin, roast garlic, lemon thyme, crème fraiche and pepitas
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Ratatouille
Side Dishes - Cold (GF)
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Heirloom tomato salad, mascarpone, caramelised balsamic and purple basil
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Roast cauliflower, Pedro Ximenez, caper and raisin dressing, toasted almonds
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Quinoa, freekeh, kale and haloumi salad with pomegranate dressing
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Rocket, nashi and shaved parmesan
Desserts
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Honeycomb and rosewater tartlets, Persian fairy floss
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Gin and Tonic tubes layered with lemon curd, cucumber jelly and lime marshmallow (GF)
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Mirror glazed petite chocolate brownie with fresh raspberry (GF)
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Carrot cake pops, cream cheese frosting, white chocolate and nonpareils
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Salted caramel cheesecake tubes (GF)