CANAPES
Zucchini flower burrata tempura [v]Carrot tartare, wild rice cracker, apple, horseradish [v/gf]
Tuna Nicoise, olive cracker, confit egg yolk [gf]Cured ocean trout, pink pepper, crème fraiche, potato ribbon [gf]
Duck pithivier w prune, armagnac, thyme and leek
Veal, cumin and sumac cigara w yoghurt and mint

HANDHELD DINING
Wild mushroom brioche bun, porcini powder [v]
Asparagus and manchego arancini [v]Buttermilk chicken slider, cheddar, avocado puree, sriracha mayonnaise
Philly steak and onions served in a soft roll w chipotle and cheddar

MENU STATION - HANDHELD DINING
Beetroot carpaccio w Mudgee hazelnuts, spiced fig and dukkah goats cheese [v/gf] Yellowtail kingfish and saffron carpaccio w nashi pear [gf]Carpaccio of wagyu beef, fresh horseradish, white anchovy aioli, parmesan [gf]

TUSCAN GRAZING TABLE
Generous fromage boards complimented with Wagyu bresaola charcuterie, marinated olives Grissini, artisan bread, lavosh and pane croccante Grapes, strawberries and quince paste

DESSERT CANAPES
Dessert canapes served on dry ice platters
Valhrona dark chocolate mousse dome, espresso caramel, raspberry dust
Petit citrus and lychee gel gateaux