Entrée Menu
* Sydney Rock Oysters Natural with Mignonette Sauce
* Vegetable Terrine wit Soft Goat’s Cheese annd Salsa Verde
* Spinach and Ricotta Puff Pastry Tart, served with Lemon Oil on Fresh Rocket
* Tuna and Swordfish Carpaccio with Horseradish Cream and Fried Capers
* Calamari Salad with Fennel and Snap Peas served
with a Garlic and Herb Vinaigrette
* Prosciutto , Pinenuts and Pear Salad with Rocket and Gorgonzola
* Wild Mushroom Risotto with Parsley and Truffle Oil
* Roast Tomato Soup with Basil Pesto
Main Course Menu
• Slow Cooked Chicken Breast with Rosemary and Garlic
Served with Lemon Risotto
• Blue Eyed Cod Fillet on a bed of Wilted Spinach and Baby Leeks
Served with Black Olive and Caper Salsa
• Pan Fried Beef Fillet on Garlic Mash
with Crispy Prosciutto dressed with Red Wine and Eschalot Jus
• Crispy Skin Atlantic Salmon with Potato Rosti, Steamed Asparagus
and Lime and Chilli Aioli
• Veal Cutlet with Peponata Watercress and Soft Polenta
Oven Baked Ricotta Cannelloni with Fresh Tomato Sauce
and Balmain Bugs
• Grilled Lamb Backstrap served on Mash
withTrellis Tomatoes, Fetta and Pesto
Dessert Menu
* Flourless Chocolate Tart with Vanilla Mascarpone and Strawberries
* Rich Homemade Tiramisu with Chocolate Curls
* Vanilla Panna Cotta with Poached Fruit
* Vanilla and Lime Ricotta Tart with Summer Berry Compote
* Sticky Date Pudding with Double Cream and Butterscotch Sauce
* Cheese and Fruit Platter served with Lavosh Bread
Onsite chef required for the above menus.
For further details, call Kelly – Mobile 0411 969 612
sales@whisk-catering.com.au
Phone 02 9969 4110
