- 2 kg Tiger Prawns - Cooked With seafood sauce and fresh lemon - 2 Dozen Local Sourced Sydney Rock Oysters Served natural with mignonette and tabasco & lime - 6 Balmain Bugs With black garlic aioli
Add kilpatrick and mornay for oysters - ready to cook
Add 1kg lobster – pre-cooked with saffron mayo
Add 30g tin of Ossetra Malossol Greek caviar
Approx. 2kg bone in, marinated with lemon, oregano, rosemary & garlic.Cooked and ready to reheat - with instructions
Approx. 2.5kg raw weight, stuffed with dry figs, cranberry and fresh herbs. Crispy Ready to cook on the day - with instructions
Approx. 6kg, glazed with maple syrup and bourbon, studded with cloves. Ready to be slice on the day
1kg, served with stewed cranberry sauce.Ready to heat and slice on the day
Approx. 2.5kg, rubbed with baharat samak, stuffed with citrus and aromatics. Ready to bake on the day, with instructions
Marinated in chermoula
Marinated in yogurt honey and spices
With salsa verde
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Spiced rubbed
Pre cooked and ready to warm
With jalapeno and bacon - Pre cooked and ready to warm
Lemon dressing and pangratato topping - Ready to blanch
Potato and sweet potato with rich parmesan and sour cream saucePre cooked and ready to warm
With beets and Danish feta
Potato, egg, cheese, chives, zesty lemon mayoDress and serve
Pickled onion, fried sourdough croutons, fresh basil, balsamic pearlsDress and serve
Pipe on the day & eat
With vanilla anglaise. Bake & eat
With vanilla mascarpone & ginger crumble