Set in the magnificent botanical like gardens in Lake George Collector, 160 guests enjoyed a culinary journey through different areas of a stunning rural property.

CANAPES
Roast beetroot and goats curd w candied walnuts
Crumbed marinated artichoke hearts w basil aioli
House smoked quail w carrot, shallot and herb salad
Tartar of wagyu beef w soft poached quail egg and truffle oil

RAW BAR
Live shucked Sydney rock oysters w cucumber salad and avruga caviar
Sashimi kingfish w sweet ginger and red shallot dressing
Cured ocean trout w lemongrass, kaffir lime and coriander root
Salad of poached lobster, coriander, mint, green mango and peanuts
Morerton bay bug

BBQ
Roast shoulder of marinated riverina lamb
Marinated dry aged black angus beef rib
Suckling kurobuta pork stuffed w fennel, garlic, onion, sage and thyme

SIDES
Summer mixed leaf salad w cabernet vinaigrette
Vine ripened truss tomato, buffalo mozzarella and basil salad
Steamed koo wee rup asparagus w fennel oil and shaved parmesan
Roasted kipfler potatoes w murray sea salt and rosemary
Wild field mushrooms roasted w garlic and herbs

DESSERT BAR
Selection of ice cream and sorbet
Summer berries w meringue, chantilly cream and passionfruit curd
Roasted spiced cherries