The Australian Technology Park (ATP) was the setting for this spectacular wedding reception for 400 guests.

CANAPES
White asparagus and taleggio arancini
Forest mushroom w creme fraiche, black truffle in puff pastry
Yellowfin tuna w wasabi emulsion, sesame and coriander
Seared black angus beef fillet w reggiano puree, basil shortbread and micro herbs
Alaskan king crab panini al latte w baby cos, sauce rouge, avocado and dill

OCEAN TASTES BAR
Pacific and Sydney rock oysters are shucked fresh and served with mignonette dressing, lime cheeks, cucumber salad and avrugar caviar

ENTREE
Blue swimmer crab and scallop raviolo w broccolini and pangritata
Grilled quail breast w carrot and gingerbread puree, radicchio and vincotto

MAIN
Crisp skin snapper w pomme anglaise, celeriac puree, tomato and fennel sauce vierge
Roast rack of lamb w white onion soubise, fondant potato, crispy kale, black olive and thyme jus

DESSERT CANAPE STATION
Limoncello tiramisu dusted with coffee and cocoa in a petit martini glass
Baked ricotta tarts with strawberry and mixed berry compote
Blueberry and vanilla striped panna cotta w berry salad
Hand made chocolate ganache and dolce latte tartlet
Granny smith apple and cinnamon doughnut
White and dark chocolate and marshmallow rocky road
Dark chocolate sorbet w peanut brittle