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Grazing
Autumn - Winter 2010
The concept of this menu is to allow guests to graze on food during the
evening without the formality of set courses and seating.
Ambient canapés
Coffin Bay oysters in their shell with
Pendleton Estate chardonnay vinegar [GFP]
Milawa blue cheese panna
cotta on crisp rye bread with dry muscatels, walnuts and celery shoots
[V]
Tea smoked Clare Valley free range chicken in filo pastry cup with
avocado and lime aioli
Tartlet of beetroot and orange confit with
Woodside goat's curd [V]
Western Victorian duck rillettes on crostini
with house made blood plum and star anise chutney
Hot canapésLittle Heidi gruyere and leek tart [V]
Little
cinnamon spiced pie filled with beef, Shultz's bacon and chestnut
slivers
Corned beef, cabbage and potato croquette with Beerenberg
mustard mayonnaise
Moroccan spiced braised lamb cigar with minted
labne
Dukkah spiced Spencer Gulf prawn tail with native finger lime
aioli [GFP]
Hand around small dishesRotolo - house made pasta roulade with
spinach and ricotta, porcini mushrooms braised in verjuice, crisp sage and
burnt butter [V]
Murray Lands' beef burger with molten Heidi Gruyere,
wild rocket, crisped pancetta and truffled mayo in a soft bun served with
potato strings
Hand around sweet little thingsBaked apple and Adelaide Hills'
rhubarb with almond crumble and thick farm cream
Mandarin curd tart
with gin infused Italian meringue
Later in the EveningBarossa Valley Vienna sausage in a soft roll
with cheddar and Dijon mustard
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