Our much adored, “OH MY GOSH WOW ” event catering garnished this milestone celebration with fine fare and intricate planning on a warm autumn afternoon. Installing a marquee for 32 guests, a cocktail bar and elegant table decor with ease. set the scene.
The guests dined on canapés of heirloom tomato tartlet and Sydney rock oysters. Entree platters the arrived with sliced prosciutto, terrine, buffalo mozzarella, marinated olives and wood fired baby octopus!
Mains presented were dry aged shorthorn strip loin, stuffed baby calamari, both wood fired. Complemented by salads of shaved fennel, beetroot & goats cheese and potato, pea & brussel sprouts.
Our menu finished with a delicious choice of flourless chocolate cake, banoffee pie of fig and hazelnut frangipani tart.