evening fine dining menu - PDF by lindash

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dine
evening fine dining menu
Design a fine dining experience your guests will savour. Choose from the following entrées,
mains and desserts to create your own dinner menu. Each three course menu is served with
a mixed side salad for each person, coffee, tea and Centre chocolates.



entrée                                                                                $21.50 per person

fish

king fish gravlax and pink grapefruit with dill and pickled ginger salad
raw tuna carpaccio with baby herb salad and basil oil
bug tail salad with avocado, citrus fruits, finesse and macadamia nut oil dressing
prawn and lobster aspic with baby lettuce and herbed aioli
salmon rillettes with baby vegetables and melba toast

meat

aged prosciutto with taleggio cheese, marinated peppers and tapenade vinaigrette
poached and chilled lamb with sauce gribiche and baby cos lettuce




                                                                                                               fine dining | evening | entrée
sugar-cured beef on spicy beetroot relish and tomato crostini
chicken and duck liver mousse with foie gras, onion marmalade and sourdough crostini
charcuterie plate with buffalo mozzarella, beetroot jam and baby rocket

poultry

confit of duckling rillettes, organic lentil salad and herbs
smoked duck with orange, chicory and vincotto dressing
quail supreme with candied cumquats, medjool dates and pistachios
red wine poached chicken terrine, mustard cress and poached sugar leek
cold smoked chicken with baby cos lettuce, parmesan egg dressing and truffle oil toast




 Please note that the Centre requires a minimum selection of two courses for all fine dining menus
 Please add an additional $5.00 per person for coffee, tea and Centre chocolates for two course dinner menus
 The Centre reserves the right to substitute ingredients according to seasonal availability
 Alternate entrée, main and dessert courses are available upon request. Charges are as follows:
          - $6.00 per person for a single alternate course
          - $8.00 per person for two alternate courses
          - $10.00 per person for three alternate courses



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vegetarian′

pressed terrine of sun-ripened tomato, mozzarella and basil sorbet
baby tomato and onion marmalade tart tatin with goats curd and avocado oil
chilled asparagus and leek terrine, baby lettuce and soft egg with truffle oil
artichokes with sun-dried tomatoes and preserved lemon dressing
rocket, fig and goats cheese salad with pomegranate dressing




                                                                                                  fine dining | evening | entrée




 ′
     The Centre reserves the right to substitute ingredients according to seasonal availability


menu compendium | january 2007
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main course                                                                                   $35.00 per person



fish

single seared ocean trout on truffle mash with soy beans and asparagus and champagne
foam
pan-fried blue eye cod tikka-style on a chilli pumpkin risotto with lemon butter
barramundi fillet on dill potato crush, wilted tatsoi and vegetable vinaigrette
pan-fried salmon fillet with coriander cod cake, grilled asparagus with sweet pea pesto
ling fillet with tapenade, baby vegetables and tomato saffron broth


meat

otway sweet pork loin with pear, celeriac roesti braised spinach
and port jus
veal backstrap with wild mushroom and leek filling, swiss roesti
and cavolo nero sauté
chilli and mint basted lamb rump, onion sauté potato served
with olive and anchovy beans
pastry wrapped lamb back fillet with minted mushroom duxelles, whole garlic,
eschalots, spinach and baby truss tomato with caramelised vinegar jus
250 gram black angus striploin steak with café de paris butter, butter beans




                                                                                                                  fine dining | evening | main course
and blue cheese potato gratin
black angus beef ragoût on cider fondant potato, roast tomato
and baby basil



poultry & game

corn-fed chicken supreme tossed in lemon and greek oregano, spanish onion
and hand cut gnocchi with veal jus
barossa chicken breast fillet with prosciutto and roast capsicum, potato roesti
and sautéed sugar snaps
ballotine of chicken with porcini mushroom, sautéed spinach with raisins, pine nuts
and veal jus
slow roasted spatchcock breast, pancetta, beans, chestnut and german spaetzli with
cabernet jus
boned rolled turkey breast, potato gratin and bean compote with macadamia nut and
veal jus




 The Centre reserves the right to substitute ingredients according to seasonal availability


menu compendium | january 2007
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dessert, sweets & cheese                                                                  $18.50 per person

chocolate ganache peanut butter terrine with quince compote
raspberry and bitter chocolate trifle with maraschino cream and chocolate tuille
tart tatin with calvados fudge sauce and apple cake gelato
apricot almond custard flan with crème fraîche
bitter orange crème caramel with orange zest compote and pistachio amaretti
passionfruit curd tartlet with meringue flutes and passionfruit coulis
panettone pudding with blueberries, crunchy almonds and honey yoghurt
valencia orange and lemon curd tart with crème fraîche and caramelised hazelnut
fine selection of blue vein, brie, washed rind, aged cheddar, goats cheese and quince
paste with grissini



grazing platters per table                                                                $19.50 per person
                                                                                          3 items per platter/ person
(choose three items)
mini panettone pudding
orange pannacotta
raspberry brownie
caramelised apricot cheese tartlet
strawberry romanoff
‘black forest’ roulade




                                                                                                                        fine dining | evening | dessert
petit four plate                                                                           $5.10 per person

classic lenôtre macaroons with raspberry




 All platters / plates serve a minimum of 10 portions.
 Minimum order of one (1) platter / plate is required when ordering platter / plate items
 Sit-down dessert grazing platters are served with either fresh cream, berries or almond tuiles
 The Centre reserves the right to substitute ingredients according to seasonal availability



menu compendium | january 2007
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passion for flavour
Elegant and sophisticated, the Passion for Flavour dinner menu promises a truly memorable dining
experience for your guests. Choose from mouth watering entrée, main and dessert dishes to create
your own passion for flavour menu selection. All two and three course dinner menus are served with
bread rolls, olive oil and balsamic vinegar as an accompaniment. Three course menus also include an
amuse-gueule or cleanser for each guest, coffee, tea and the Centre’s petit four plate.



entrée                                                                                  $23.00 per person


fish




                                                                                                            fine dining | evening | passion for flavour | entrée
light roast wild caught scallops, fennel and speck with salmon caviar
and cider beurre blanc
pan-fried scampi tail and tomato ouzo feta salsa
hand-cut tuna tartare with flying fish roe, miso and sesame dressing
papaya spanner crab meat stack, macadamia nut and spicy citrus salsa
beetroot and vodka-cured salmon, baby mâche lettuce and fresh horseradish
crème fraîche


meat

venison carpaccio, celery and green apple salad and truffle oil dressing
poached lamb with root vegetable ceviche and saffron stock
wagyu beef tartare with soft quail egg, sugar pear and finesse lettuce
double cooked pressed pork with marron tail, balsamic and caramelised apple
poached veal breast on capers and parsley with extra virgin olive oil dressing


poultry & game

variety of duckling, witlof walnut salad and walnut oil dressing
roast squab breast with cabbage slaw, caramelised walnuts and fig vincotto
poached chicken and lobster salad, braised witlof with grain mustard eschalot
dressing
asian-style duckling salad with orange, eschalot, mustard fruits and mizuna




 Please note that the Centre requires a minimum selection of two courses for all fine dining menus.
 The Centre reserves the right to substitute ingredients according to seasonal availability.
 Alternate entrée, main and dessert courses are available upon request. Charges are as follows:
         - $6.00 per person for a single alternate course
         - $8.00 per person for two alternate courses
         - $10.00 per person for three alternate courses



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fine vegetarian

goats cheese soufflé with baked tomato, a light curry and green pea emulsion
potato ravioli with porcini mushroom salad and five herb dressing
baby greens salad with ceridwen goats cheese, shaved parmesan and honey blossom
dressing
polenta gnocchi with roast vegetables, sheeps milk yoghurt dressing and
lemon agrumato olive oil
spinach salad with macadamia nut oil, oven roast baby tomato and artichokes




                                                                                  fine dining | evening | passion for flavour | entrée




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main course                                                                  $37.00 per person


fish

rare blue-fin tuna fillet on caponata with potato galette and sauce vierge
pan-fried snapper fillet, oxtail ravioli and wild mushroom and molluscs vinaigrette
crisp skinned ocean trout fillet, kervella goats cheese and sautéed sweet cucumber




                                                                                                 fine dining | evening | passion for flavour | main course
john dory on cavolo nero and spinach, raisins and pine nuts with polenta



meat

herb crusted lamb rack on honey caramelised root vegetables and chorizo mashed
potato
pepper crusted beef tenderloin, whole roast garlic, potato pancake and braised red
cabbage
black angus beef tenderloin, sesame beans and potato galette
with blue cheese butter sauce
peppered venison loin with beetroot relish, savoy cabbage
and celeriac, black currant jus
veal involtini with smoked mozzarella and pancetta, chestnut and tarragon gnocchi,
and french tarragon veal jus



poultry & game

rolled roast corn-fed chicken breast with truffle game farce, champagne emulsion
and pea purée
pot-au-feu of organic chicken and crayfish with baby vegetables, lemon aioli
and basil bouillon
crisp roast duckling on red wine risotto, szechuan spiced vegetables, with a duck
reduction




menu compendium | january 2007
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dessert & cheese                                                                           $21.00 per person

raspberry mascarpone mousse ‘martini’, raspberry gel and almond macaroons
valrhona truffle tart, gold leaves and citrus compote
dried fruits in star anise syrup and honeycomb panna cotta
double-baked cheese tart and balsamic strawberries
bitter chocolate and macadamia nut brownie with white chocolate gelato
vanilla bean roast pineapple on french toast and cardamom mascarpone
bitter chocolate mousse with churros and almond milk
trio of fresh goats cheese with glacé fruits and misura crackers




                                                                                                               fine dining | evening | passion for flavour | dessert
comté gruyère cheese with spanish quince jam, green olives and sourdough baguette
queso de valdeón blue vein cheese plate, oat crackers, fig log and muscatels




 The Centre reserves the right to substitute ingredients according to seasonal availability.



menu compendium | january 2007
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important information
confirmation of numbers


For all catering events, the Centre must be advised of the approximate number of
guests one (1) week prior to the event.

Final guaranteed numbers are required by 10:00am, 3 working days prior to the start
of the event. To ensure the best catering for your event, please note the following
deadlines:




                                                                                         menu compendium 2007 | important information
 If an event falls on:            Guaranteed minimum number of guests are due:
 Monday                           Previous Wednesday by 10:00am
 Tuesday                          Previous Thursday by 10:00am
 Wednesday                        Previous Friday by 10:00am
 Thursday                         Previous Monday by 10:00am
 Friday                           Previous Tuesday by 10:00am
 Saturday                         Previous Wednesday by 10:00am
 Sunday                           Previous Wednesday by 10:00am

If guest numbers decrease between the due date for final guaranteed numbers and
the commencement of the event, there will be no reduction in charges.


The following schedule outlines the time frame for increases in final numbers:

 If the event falls on:          No increases in guest numbers to be made after:
 Monday                          Previous Friday by 10:00am
 Tuesday                         Previous Monday by 10:00am
 Wednesday                       Previous Tuesday by 10:00am
 Thursday                        Previous Wednesday by 10:00am
 Friday                          Previous Thursday by 10:00am
 Saturday                        Previous Friday by 10:00am
 Sunday                          Previous Friday by 10:00am


Where possible, increases to guest numbers in the time between the due date for final
guaranteed numbers and the deadline for an increase in numbers will be
accommodated. However, a surcharge of 35% on all Food and Beverage will be
incurred on the increased number of guests advised. While every effort will be made
to ensure that the requested products and services are delivered, this will be subject
to their availability.




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function details

All function details, final costings etc, should be arranged with the Event Manager
approximately thirty (30) days prior to the date of the function. These details will be
entered into an Event Order, duplicate copies of which will be forwarded promptly to
the client.


dietary requirements

The Centre can provide vegetarian, vegan, low lactose and gluten-free options for
catering events. If meals of this type are required, the Centre must be informed 3
working days prior to the event taking place. Please note that any other meal
requirements, eg, kosher, diabetic, low carbohydrate meals, carry additional charges.




                                                                                          menu compendium 2007 | important information
surcharges

The following surcharges are applicable to catering events:
Alternate menus are available upon request and the charges for this service are as
follows:
          - $6.00 per person for a single alternate course
          - $8.00 per person for two alternate courses
          - $10.00 per person for three alternate courses
Functions held on Saturdays incur a surcharge of $4.00 per person per day.
Functions held on Sundays incur a surcharge of $8.00 per person per day.
Functions held on public holidays incur a surcharge of $12.00 per person per day.
When functions extend after midnight, a labour charge of $4.00 per guest per hour is
applicable.
Please note that all surcharges will be calculated from the confirmed final number of
guests.



points to note

• The Sydney Convention and Exhibition Centre's catering policy does not allow for
  food and beverage to be brought onto the premises.
• All food and beverage ordered by a client remains the property of the Sydney
  Convention and Exhibition Centre and cannot be removed from the premises
  without prior approval.
• Under the NSW Liquor Administration Act, the Centre's liquor licence requires all
  liquor to be provided by the Sydney Convention and Exhibition Centre, unless
  special sponsorship approvals have been granted to the client.
• Menu prices are effective 1 January 2007 and are valid until 31 December 2007.
  However within this period, Sydney Convention and Exhibition Centre
  management reserves the right to change prices.
• All prices quoted are in Australian Dollars and are Goods and Services Tax (GST)
  inclusive.
• The Sydney Convention and Exhibition Centre reserves the right to substitute
  ingredients according to seasonal availability.




menu compendium | january 2007

								
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