conference planning
wine & food
A sample 'Gala Dinner' menu
Start with a selection of hot and cold savouries
Entrée:
Confit of duck with Asian flavours in rice paper rolls, morsels of duck with fragrant Vietnamese
mint, salad vegetables served with ginger & mirin dipping sauce, or
Tasmanian smoked salmon on polenta pancakes. Premium smoked salmon and snowpea salad with mustard
dressing
Main Courses:
Seared yellow fin tuna steaks and exotic saffron risotto topped with a fresh tomato concasse, or
Premium eye fillet of beef and pepperonata. Grilled eye fillet on rich potato fondant, sauteed spinach and
red pepper compote.
Dessert:
Lavender crème brulee with madeline biscuits. Delicately infused brulees with honey scented madelines
and lavender sugar bark, or
Chocolate roulade encasing cointreau and white chocolate marquise with sweet fresh seasonal berries and
raspberry coulis.
A selection of gourmet Victorian cheeses and fresh fruit.
Tea, coffee and a selection of fine chocolates to finish.
Sample Menus:
TONY STOCKWELL
2011 medium event
