With a running theme of a Queensland inspired menu, we couldn’t wait to create a boutique menu selection for them. Sourcing the freshest Queensland produce the “Tastes of Queensland” menu set out to impress the 500 attendees.

Menu

Cold Canapes

Cider cured Maleny Lamb, passionfruit curd, rye toast, lemon balm leaf

Pacific ocean prawn, Bowen mango, avocado mousse, seaweed cone

Wattle seed, Rocklea butternut pumpkin, bush tomato scone, coconut yogurt (v)

Roaming straddie oyster, sea mist , pink ginger spray (gf)

Hot Canapes

Roma Beef cheek barrel, cardamom beetroot relish, smoked sea salt (gf)

Smooth Green pea, wafer pastry , verjuice shaved asparagus tart (v/gf)

Crisp polenta dusted pork, candied Nambour pineapple, tropical display (gf)

Torched Hervey Bay scallop, nasturtium butter shine

Sweet Canape

Daintree vanilla and spice pot De crème, lillypilly compote and lemon balm micro fern

Catering: Wine & Dine’m Catering

Photographer: Stewart Ross