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

 

  • Black Angus skirt steak, marinated for 12 hours and served medium rare (GF), hand cut potatoes, rosemary salt and Café de Paris butter

  • Cranberry-glazed roast turkey breast with wild rice stuffing

  • Roasted and glazed Thirlmere duck with spiced red cabbage and cranberries

  • Honey mustard glazed ham studded with cloves and parsley sauce

  • Spanish paella with Chorizo, Prawns and Fresh Herbs (GF)

  • Berkshire pork belly, brined for 48 hours, slow cooked for 16 hours and roasted till crisp (GF)

  • Local tunnel grown wild mushroom, black truffle risotto finished with crème fraiche, Parmesan and thyme wafers, baby herbs (GF V)

  • Barossa chicken slow roast halves, marinated and brined for 4 hours served on the bone, pancetta and onion bread pudding, peas and tarragon jus

  • Moroccan 12 hour braised Flinders Island lamb leg with smoked eggplant caviar, tahini yoghurt sauce, pine nuts and greens (GF)

  • Humpty Doo Barramundi fillets roasted and served with broken macadamias, roasted sweet potato puree and orange glaze

  • Braised du puy lentils with roasted root vegetables, vine ripen tomatoes, Woodside goats curd and toasted almonds (GF V)

  • Baked New Zealand King salmon fillet with sauce Veronique, steamed desire, tarragon and mache (GF)

Side Dishes - Hot (GF)

  • Crisp potatoes, aioli and rosemary salt

  • Roast root vegetables

  • Roast dutch carrots, labneh, harissa and hazelnuts

  • Baby beans, garlic butter & almonds

  • Caramelized pumpkin, roast garlic, lemon thyme, crème fraiche and pepitas

  • Ratatouille

Side Dishes - Cold (GF)

 

  • Heirloom tomato salad, mascarpone, caramelised balsamic        and purple basil

  • Roast cauliflower, Pedro Ximenez, caper and raisin dressing, toasted almonds

  • Quinoa, freekeh, kale and haloumi salad with pomegranate dressing

  • Rocket, nashi and shaved parmesan

Desserts

  • Honeycomb and rosewater tartlets, Persian fairy floss

  • Gin and Tonic tubes layered with lemon curd, cucumber jelly and lime marshmallow (GF)

  • Mirror glazed petite chocolate brownie with fresh raspberry (GF)

  • Carrot cake pops, cream cheese frosting, white chocolate and nonpareils

  • Salted caramel cheesecake tubes (GF)