A very hot day in the Byron Bay hinterland did not hinder Beth and Mark, a couple in their 60s to enjoy their warm and friendly wedding / family gathering.
We served a 3 course meal using the bountiful produce from around Byron Bay, the ocean, the paddock and the garden. The menu is below.
MENU
Canape:
Salmon and chive fritters
We served a 3 course meal using the bountiful produce from around Byron Bay, the ocean, the paddock and the garden. The menu is below.
Canape:
Salmon and chive fritters
Tartlet with smoked chicken & mango, peanut coriander
Veg tempura served with soy basil or lime aioli
Entree:
Warm prawn salad served with spring vegetables
Stir fried calamari with chilli salad
Mains:
Braised barramundi and ratatouille
Wine beef with soft polenta and blue cheese
Dessert:
Mixed berry tart served with vanilla ice cream
Warm prawn salad served with spring vegetables
Stir fried calamari with chilli salad
Mains:
Braised barramundi and ratatouille
Wine beef with soft polenta and blue cheese
Dessert:
Mixed berry tart served with vanilla ice cream
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