Canapés:

Quinoa falafel, zesty tahini & avocado salad finished with pickled piparras (vg/gf/df)

Beef & Guinness mini pie with colcannon mash & bacon chips

House made naan bread with chicken marinated in island spices & pomegranate yoghurt

Entrée:

Salad of lamb loin roasted in Z’atar with deconstructed panzanella, dukkha dust & wild olives (df)

Gochujang salmon with Korean soba noodle salad, watermelon kimchi, ginger & rocket oil (df)

Main:

Char grilled eye fillet, candied garlic mash, leek & spinach sauté with shiraz sauce & sweet potato wafer (gf)

Thyme roasted chicken, longaniza cassoulet, pumpkin & sage puree with port jus & salted walnut praline crumb

Dessert Station:

Wedding Cake

Orange curd meringue tartlet (v)

Petite Pavlova with Chantilly cream, berry coulis & fruit (gf/v)

Wine & Dine’m jaffa truffle made with Belgian chocolate (gf)

Ceremony: Holy Trinity Church Fortitude Valley

Reception: Private residence in Brisbane

Photographer: Figtree Wedding Photography

Catering: Wine & Dine’m Catering

Furniture Hire: Hampton Event Hire

Marquee: Events in Tents

Bouquets + Button Holes: Kate Dawes Flower Design

Event Lighting: AVideas