Dinner - Menu Suggestions

For $75 per person you can design your own 3 course menu with 3 different choices for each course. At Podfood we give your guests the opportunity to order their own dishes. Let us know before hand if any of your guests have any special dietary requirements.

This includes sourdough bread, coffee & tea. All tables are set with white linen.

For an extra $7 per person you can begin your dinner with a selection of 2 canapés.

Entrée

  • Confit of Atlantic salmon, infused with virgin oil & a salsa of petite caper, red onion & tomato
  • A salad of Tasmanian smoked salmon on a bed of soba noodle & pickled cucumber with mustard cress & a dressing of mirin, soy & grape seed oil
  • Fragrant ginger & chicken broth with shiitake mushroom & chicken dumplings
  • Pan seared Scampi tails, tossed with saffron linguini, Yarra Valley Persian feta & a fresh sage butter
  • Wok seared green prawns tossed with mirin, mild chilli & sweet soy
  • A salad of slow roasted five spiced duck, pear & rocket, splashed with apple balsamic & olive oil
  • A char grilled pear with a rich Gippsland blue cheese mousse & rocket
  • A pillow of butter puff with Persian feta, roasted baby beetroots, steamed spears of asparagus, & an apple balsamic dressing 
  • Honey baked figs with a “Woodside” goats cheese curd & crisped proscuitto (seasonal)

Main

  • Breast of chicken, soy lacquered & poached in a fragrant sherry
    broth with wood ear mushrooms, shaved daikon, & shiitake
    mushroom dumplings
  • Moroccan spiced free range chicken breast, topped with a harissa crust, fragrant fruit couscous, minted yoghurt & apricot compote
  • A parmesan crusted free range chicken breast, with a fresh roasted tomato  herb sauce & a wild rocket & lemon salad
  • Whole boned spatchcock filled with a macadamia nut & brandied pear filling with wilted baby English spinach
  • A fillet of Atlantic salmon on oven crisped kipfler potatoes, minted pea puree & a confit of cherry truss tomato & gremolata
  • A fillet of Atlantic salmon topped with a macadamia nut & fresh herb crust on a pontiac mash
  • Ling fish fillets poached in a coconut cream with green ginger wine & sweet chilli with steamed jasmine rice & Asian greens
  • Medallion of Teriyaki beef with an artichoke & wasabi pate & Asian greens
  • Fillet of beef with a ragout of white truffle & exotic mushrooms, served with  a rich beetroot & oxtail jus
  • *Marinated & chargrilled Spring lamb loin, on a bed of braised baby leeks, wild olives, white beans, roasted garlic &  salsa verde
  • *Slow roasted cutlets of lamb filled with pesto & baby English spinach & a lightly spiced fig & tomato relish
  • Medallions of veal fillet, pan seared with a teriyaki glaze & spiced
    plum compote
  • Pan seared fillet of pork served with a parsnip puree, caramelised pears & a rich chive & champagne cream sauce
  • Slow roasted five spice duck legs with a pickled orange glaze, steamed jasmine rice & baby bok choy
  • A rich wild mushroom & almond butter puff pastry pie, with wilted baby spinach leaves & a watercress sabayon
  • White truffle & lemon marinated field mushrooms pan seared & topped with Persian fetta
  • A warm salad of roasted vegetables & a macadamia nut crust 

Desserts

  • Individual lemon curd tart with candied citrus
  • Individual brandied fig & frangipan tart
  • Pears poached in a lime & ginger syrup with a rich vanilla bean icecream
  • Spiced  fruit compote with cinnamon shortbread & mascarpone
  • A “trifle” with poached seasonal fruits, brandied anglaise & a
    sauterne jelly
  • Individual meringue filled with fresh seasonal berries, a vanilla double cream & a compote of cointreau macerated oranges
  • Coeur a la crème (a light French cheese dessert) with raspberry coulis & fresh seasonal berries 
  • A rich chocolate Marquise with brandy flavoured anglaise &
    caramelised oranges
  • Chocolate & hazelnut ganache torte with double cream
  • A chocolate roulade filled with double cream & fresh seasonal berries
  • A selection of Australian cheeses, lavoche & seasonal fruits

* $2pp extra

Thse menus are for a min of 25 people. No BYO on functions. 10% surcharge on sundays. 3% surcharge on diners/amex. Menu subject to change.15/2/10

 
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