Cuisine on Cue’s Menus

Cold Canapes:

Black Angus, truffle palmier, black garlic aioli (df)
Prosecco chicken, chive, guava gel, fluted cup (df)
Olive lamb, avocado velvet, rosemary biscotti (gf)
Verjuice green pea, macadamia cream, river mint (gf vg)

Hot Canapes:

Haloumi, prosciutto bruschetta, lemon anise myrtle (gf)
Slow cooked beef melt, sage, croque monsieur
Crispy pork belly, cardamon pineapple relish (gf df)
Roast chicken parcel, quince, celeriac remoulade (df)
Porcini, sage arancini, port wine gel (gf vg)

Substantial Canapes:

Classic beef slider, American cheese, pickle, relish, milk bun*
Chicken parmigiana, bacon, bocconcini, ciabatta roll
Slow Greek lamb pita pocket, tabbouleh, garlic yoghurt
Pulled pork shoulder, black bean burrito, tabasco spiked avocado
Crumbed dill salmon cake, sauce gribiche, charcoal roll*
Char sui duck breast, sprout salad, sesame kewpie, bao (df)
Roast carrot, chickpea slider, carrot hummus, charred zucchini, grain roll* (df vg)

*Gluten free option available on request for an additional charge

Hot Bites choose 3

Roast pumpking aracini, green goddess (gf dg vg)
BBQ Pork bun, plum sauce
Butter chicken party pie, mango chutney

CLASSIC SHARED FEASTING Menu selection

Shared Mains (select 2)

Roasted beef rump, caramelised onion, port jus (gf df)
Sumac rolled chicken, tomato tarragon sauce (gf df)
Roast pork loin, candied apple, creamy calvados sauce (gf)
Barramundi, mild red curry cream, toasted shredded coconut (gf df)
Slow lamb orecchiette, pecorino truffle, pea, tomato jus
Pumpkin ravioli, sage tomato jus, white onion cream, toasted pepitas (df vg)

Sides (select 1)

Roasted potatoes, rosemary salt, olive oil (gf df vg)
Honey glazed carrots, fennel dukkah crunch (gf df v)
Lightly steamed greens, tamarind dressing (gf df v)
Baked cauliflower, cheese gratin, fresh parsley crumble (gf v)
Spiced pumpkin, grilled red onion, cucumber salsa (gf df vg)

Salads (select 1)

Baby cos gem, crisp speck, parsley, pecorino dressing
Risoni salad, roast capsicum, balsamic onion, mild romesco, flaked almond (df vg)
Ruby beetroot, pink grapefruit, persian feta, roquette leaves, grapefruit vinaigrette (gf v)
Shaved point cabbage, green bean, radish, herb dijon mayonnaise (gf df v)
Quinoa, avocado, pomegranate, raspberry dressing (gf df vg)

CLASSIC DINNER MENU - ALTERNATE DROP Menu selection

Entree- please choose 2 for alternate drop

Slow cooked beef short rib, roasted chat potatoes, braised leek,
Davidson plum sauce(gf df)
Rolled chicken, citrus salad, sweet corn salsa, soft herb dressing (gf df)
Lamb ragout, semolina gnocchi, wilted greens, parmesan herb crumb, lamb glaze (gf)
Crisp pork belly, verjuice braised cabbage, sweet potato whip, apple black vinegar sauce (gf)
Crumbed romesco carrot, toasted macadamia, feta, piccolo leaves,bush honey vinaigrette (gf v)
Sundried tomato arancini, truffle aioli, pea tips, shaved pecorino (gf v)
Pumpkin ravioli, sage tomato jus, white onion cream, toasted pepitas (df vg)

MAINS - please choose 2 for alternate drop

Sous vide rump cap, pumpkin reduction, celeriac remoulade, beef jus (gf df)
Honey thyme chicken breast, roasted root vegetables, tomato glaze (gf df)
12 hr lamb shoulder, desiree potato, concasse tomato, lamb sauce (gf df)
Roast pork loin, apple sweet potato mash, chorizo green beans, calvados cream (gf)
Seared barramundi, charred broccolini, orange carrot puree, lemon beurre blanc (gf)
Eggplant parmigiana, roasted cherry tomato, crusted carrot, pea notes (gf df vg)

‘CLASSIC MENU’

Cocktail Package  - $90.00pp

‘GRAZE IN THYME’
Styled grazing table with a selection of Australian cheese, cured meats, grilled, marinated and pickled vegetables, dips, fresh and dried fruits, quince paste, candied nuts, wafers, crackers, toasted breads.

OR

Canapes - Selection of 4 canapes and 2 substantial canapes from our seasonal menu.
Your wedding cake cut, served and placed by coffee station

******************************************

Classic Shared Feasting – $171.00pp

‘GRAZE IN THYME’
Styled grazing table with a selection of Australian cheese, cured meats, grilled, marinated and pickled vegetables, dips, fresh and dried fruits, quince paste, candied nuts, wafers, crackers, toasted breads.

or

HOT BITES PLATTER -Chef’s selection of 3

Selection of 2 mains and 2 sides/salads from our seasonal menu
Served with freshly baked rolls
Your wedding cake cut, served and placed on T & Coffee station

***********************************
A Beautiful Buffet – $150.00pp

Graze in Thyme Station or 3 Hot Bites

Selection of 2 buffet mains

Selection of 2 shared sides/salads

Served with freshly baked rolls

Your wedding cake cut, served and placed on T & Coffee station

Did you know Buffets allow guests to stretch their legs after speeches, we’ve noticed guests love to ‘haveachat’ while lining up to choose their meals with friends they may have missed after the ceremony

******************************************

Classic Formal Dining – $179.00pp

‘GRAZE IN THYME’

Graze in Thyme Station – styled grazing table with a selection of Australian cheese, cured meats, grilled, marinated and pickled vegetables, dips, fresh and dried fruits, quince paste, candied nuts, wafers, crackers, toasted breads.

or

3 HOT BITES PLATTER Chef’s selection

Selection of 2 entrees for alternate drop and 2 mains for alternate drop from our seasonal menu

Served with freshly baked rolls

Your wedding cake cut, served and placed on T&C station

Additional canapes - $5.50 each
Additional substantial canapes - $12.00 each
Fork dish - $13.00 each
Additional shared main – $15.50 per person
Additional shared side or salad - $7.50 per person