Page 43 - Port Douglas Magazine 29
P. 43
WEDDING MENU
CANAPES
Glazed pork belly (A-mazing!!!)
Lamb skewers
Pumpkin arancini balls
MAINS
Take your pick … Orders taken, loved this idea!
Piri piri chicken breast, kipfler potato salad, burnt lime
cream fraiche.
Fish of the day, fragrant rice, blood orange laksa, tiger
prawn sambal
Black angus eye fillet, goats cheese gateau, smoked
tableland tomato jam, merlot jus
DESSERT
Daintree estate chocolate marquise
Frozen dragonfruit & vanilla parfait terrine
Kaffir lime crème brûlée
White chocolate panna cotta
Selection of salsa truffles
BEVERAGES
A selection hand-picked by Salsa featuring a mix of wine,
beer, champagne and cider.
THE BRIDAL TABLE FAVOURITE
Bird of paradise cocktail!
PORT DOUGLAS MAGAZINE 45
