Sherbrooke Menu - Marybrooke Manor Wedding Receptions

Traditional Three Course Menu

Sit down dining comprising 1 hour of pre-dinner canapés followed by alternating food service

Below are the menu options…

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Entree.

Roast pumpkin and sweet potato soup served with sour cream, croutons, and tomato dust

Roast chicken and cream of cauliflower soup garnished with micro herbs

Chicken Caesar salad served with crispy bacon and shaved grana pandano

Beetroot bruschetta served with Danish feta, rocket and Italian glazed balsamic

Prawn Tian, chopped king prawns mixed with dill mayo and wrapped in a cucumber ribbon with micro herbs

Pumpkin, sundried tomato and feta arancini with tomato chutney and salad

Wild mushrooms seared in garlic and thyme, served on a crispy baguette with ricotta

Pulled beef cheek on potato rosti with horseradish cream and micro salad

Anti-pasto platter with a selection of cured meats, cheeses, olives, pickled vegetables and dips accompanied with crusty bread

gnocchi in a basil and pine nut pesto cream sauce with sundried tomatoes and shaved grana pandano

Tree fungi ravioli served with sage, burnt butter and pine nuts

Ricotta and spinach ravioli served in a creamy Napoli sauce with shaved parmesan

Crumbed camembert, fried and served on a bed of rocket with an orange & poppyseed dressing drizzled with balsamic glaze

Main course.

Whole chicken breast wrapped in Prosciutto with brie and a sundried tomato cream sauce with seasonal vegetables

Panko crumbed chicken breast with green goddess sauce & served with seasonal vegetables

Eye fillet mignon cooked medium on creamy mashed potato with seasonal vegetables and your choice of red wine Jus, mushroom, peppercorn or garlic butter

Braised lamb shank served on sweet potato, pumpkin & spinach puree with red wine jus & rosemary

Deconstructed beef wellington eye fillet with mushroom pate and puff pastry served on smashed new potato with seasonal vegetables and wild mushroom jus

Slow cooked pork belly on creamy mashed potato with sauteed red cabbage, seasonal vegetables and apple cider jus

Lamb rump slow cooked, with roasted chat potatoes & seasonal vegetables, finished with a house made salsa Verde

Crispy skin Salmon with mixed rice, sauteed greens & topped with confit garlic puree & chilli

Lemon crusted barramundi with seasonal greens & topped with a fresh herb butter sauce

10 hour slow cooked beef cheek, drizzled with a rich red wine jus, served on fried polenta and garnished with a rocket, shaved parmesan & red onion salad dressed with aged balsamic

Japanese pancake topped with tempura vegetables and accompanied by a side salad

Dessert.

Warm apple pecan pie with strawberry, passionfruit crush and double cream

Chocolate lava cake with double cream and chocolate garnish

Linz Belgian chocolate tart with mixed berry coulis and double cream

Sticky date pudding with butterscotch sauce and double cream

Creamy cheesecake with black cherry sauce & double cream

Lemon curd tart with soft meringue garnished with berry syrup

Semi frozen chocolate roulade with mocha mousse & berry compote

Manor’s cheese plate. A selection of Australian and New Zealand cheeses with dried fruits, nuts and crackers

Pistachio semifreddo with butternut snap crumb and caramelised apple

White chocolate bread & butter pudding finished with mint anglaise & chocolate shards

Vanilla pannacotta sitting on praline sand drizzled with caramel syrup