savouries with a twist

Weddings

Whether it's table service, buffet style, breakfast or a cocktail party you are planning for your wedding day, let Savouries With a Twist take the stress away by discussing your menu options and designing a menu to suit your requirements

 

 ENTRÉE SELECTIONS:

Scallops with a saffron sauce
Sydney rock oysters with a lime & lemon grass dressing
Smoked salmon moulds filled with avocado salsa & finished with prawns
Champagne chicken vol-au-vents

VEGETARIAN ENTREE:

Goats cheese, caramelised pear & walnut tarts on a bed of wild rocket
Spinach & ricotta ravioli with a spicy tomato concasse on a bed of rocket served with shaved parmesan
Wild mushroom & walnut soup

MAIN COURSE:

Loin of lamb with a macadamia crust, roasted fennel & a rosemary jus served on a roasted garlic potato mash
Fillet of beef on a potato rosti served with a cabernet jus & seasonal vegetables
Seared salmon fillet on sweet potato mash finished with a maple syrup glaze
Madeira glazed chicken with spinach & ricotta
Verjuice roasted turkey breast with a lemon & pistachio stuffing
Duck breast with a red wine vinegar & walnut dressing served with glazed carrots & chervil sprigs

 

VEGETARIAN MAIN COURSE:

Pumpkin & sweet potato stack with a toasted pine nut dressing on a mescalin salad Baked roasted vegetable strudel on a fresh tomato coulis
Spiced roasted medley of vegetables with gar

lic, pine nut & thyme couscous
DESSERT: served with filter coffee & tea
Pears baked in a French style served with homemade vanilla bean gelato
Lemon curd tart with King Island Cream & strawberry coulis
Fig, hazelnut & chocolate fudge cake s/w double cream & raspberry coulis
Steamed macadamia & banana puddings served with crème anglaise Mini pavlovas filled with crème chantilly, seasonal fruit & passionfruit caramel

 

GOURMET CHEESE & FRUIT PLATTER:
Served with assorted crackers

 

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BUFFET

CANAPES:

Zucchini & Haloumi fritters VEG
Baked ricotta with roasted capsicum & basil filling GF/VEG
Gourmet sausage rolls
Marco Polo prawn dumplings tossed in an oriental dressing GF

BUFFET:

Cider glazed baby ham with ginger & cardamom
Chicken & pistachio terrines
Fillet of beef served with a cabernet jus
Vegetarian lasagne with fresh ricotta & spinach

Selection of bread rolls

ACCOMPANIMENTS:
Stir fry seasonal vegetables with black sesame seeds
Warm waxy potato & crispy prosciutto salad
Rocket, sweet pear, walnut & parmesan salad

DESSERT: served with filter coffee & tea

Lemon curd tartlets
Crème brulee spoons

Steamed macadamia & banana puddings served with crème anglaise

Lemon meringue tartlets

GOURMET CHEESE & FRUIT PLATTER:
Served with assorted crackers

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WEDDING BREAKFAST

On arrival of guests and throughout the morning
Freshly brewed coffee & a selection of traditional & herbal teas

BUFFET


French eggs en cocotte served in small soufflé moulds
Hearth Fire Bakery sour dough croissants filled with smoked salmon & dill cream cheese
Selection of Hearth Fire Bakery organic breads including sour dough & olive served with marmalade, jams & condiments
Gluten free bread
Black sticky rice with poached fruit
Seasonal fruit platters with yoghurt
Freshly squeezed juices

On arrival of bride & groom

Selection of Hearth Fire Bakery organic sour dough Danish pastries
Mini quiches including:

Roasted pumpkin & Camembert
baby spinach & feta

Ham & potato frittata


Platter of meats including:

chicken & pistachio terrine
black forest ham
salamis

Tartlets including:

rich chocolate served with fresh berries
lemon meringue

COLD CANAPES:

Rare fillet of beef on toasted bruschetta with beetroot marmalade
Zucchini & Haloumi fritters
Mini tartlets with creamy avocado & tomato salsa
Baked ricotta with roasted capsicum and basil filling

 

HOT CANAPES: 


Crunchy Thai chicken and peanut cakes
Baby sang choy boa with pork & water chestnuts
Forest mushroom & mascarpone tarts
Chicken tikka kebabs with homemade masala sauce
Marco Polo prawn dumplings tossed in an oriental dressing

 

DESSERT: served with filter coffee & tea

Crème brulee spoons
Lemon meringue tartlets
White chocolate & raspberry cup cakes

 

 

 

Phone 02 6658 4254

Mobile 0438 487 344

 

 

 

 

 

 

For more information, please contact Robin on: 6658 4254 or 0438 487 344
info@savourieswithatwist.com.au | ABN: 18 718 271 898
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