The Chef and I Event Menus 2016

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Beer braised lamb slider with chipotle mayo

Lemon myrtle lamb skewer with lemon aioli (GF)

Mandarin & schezwan pepper duck breast wonton

Beef burgundy mini pie

Chicken & tarragon filo with tomato & chilli relish

Parmesan & herb crusted chicken tenderloin with mango & lime sauce (GF)

Pulled pork slider with juniper berry relish

Slow cooked pork belly with apple jelly (GF)

Chilli & lime prawns with Thai salsa on beetle leaf (GF)

Pork & fennel croquette with smoked paprika mayo

Caramelised onion, goats cheese & fig tartlet (V)

Pea & feta quiche with crème fraiche & micro herbs (V)

Zucchini & haloumi fritter with Greek yoghurt (V)



Lamb back strap on piadina shard with white bean puree

Tarogoshi beef with caramel pistachio sauce (GF)

Spiced duck pancake with hoisin sauce

Smoked pork & granny smith apple filo cup with balsamic glaze

Sugar cured salmon & pickled fennel salad with citrus crumb

Fresh prawns on cucumber with dill crème (V, GF)

Chargrilled zucchini rolls with Moroccan spiced eggplant and feta (V, GF)

Orange infused beetroot and goats cheese tartlet (V)

Mini fondant potato with burgundy infused black truffle, crème fraiche & Belgium white chocolate (V, GF)

Berry and ricotta bruschetta with balsamic reduction (V)

Confit tomato, basil and bocconcini tart (V)


V – Vegetarian     GF – Gluten Free

Other dietary requirements can be catered for upon request