Page 37 - Port Douglas Magazine 29

WEDDING MENU

GRAZING TABLE
Caramelised onion and Goats cheese tarts
Thyme and chilli marinated olives
King Island Brie and Blue cheeses
Pumpkin and roast garlic dip & spinach and feta dip
Handmade Spiced Lavosh Breads, crackers and grissini
Dried and fresh fruit
CANAPES
Haloumi Cheese with cucumber, lemon & mint
Smoked Chicken, papaya and tamarind tartlet
Peppered Beef Pies with Tomato jam
Beef Medallion Lollipop with hoisin and peanut crust
Oysters with Thai cucumber salsa
Reef fish Ceviche, Avocado puree, sweet potato curl
Sesame crusted Tuna, pickled fennel and dill
Coconut fried prawns, mango & chilli mayo
SUBSTANTIAL’S
Panko crumb Spanish mackerel, fried potatoes, caper aioli
Fried Pork Belly, pickled paw paw, peanut caramel
DESSERT

A magnificent two tier cake of Marble-chocolate, and white
chocolate swirled together, filled with chocolate ganache,
finished with white chocolate icing
LATE NIGHT SNACK
Doner kebab with iceberg and garlic yoghurt

PORT DOUGLAS MAGAZINE 39