Weddings on the Waterfront by Hilton Cairns

Apple, celery, walnut & baby cos salad with honey dressing (V) Slow cooked pumpkin carpaccio with toasted hazelnuts, feta cheese, and pomegranate & baby herbs (V, Vegan on request) Seared pepper crusted beef carpaccio, truffle aioli, chives & parmesan (GF) Sugarcane cured barramundi with molasses, walnut & pea puree with micro salad (GF, NF, DF)

Pumpkin risotto & green pearl with baby coriander (V, GF) Roast mushroom tart with a tomato relish & horseradish cream (V, GF on request)

Twice baked taleggio & pine nut soufflé served with apple, baby leaf & candid walnuts with a garlic dressing (V) Beef croquette served with goat’s cheese lemon crushed Mareeba avocado beetroot puree truffle (NF)

Grilled beef tenderloin served with creamy mashed potatoes, braised baby carrots (GF) Chicken breast with truffled cauliflower puree, pickled cabbage and currants (GF, NF) Piri Piri chicken truss tomato chat potato mushroom ragu cauliflower puree (GF, NF) Reef fish with Piperrada & verjus dressing (GF, NF)

Wild reef barramundi with Braised fennel, celeriac puree & beetroot coulis (GF, NF) Lamb rump, Israeli couscous with honey eggplant caviar & a lime & coriander salsa (NF) Braise eggplant with Moroccan couscous & mint yoghurt sauce (VEGAN, GF, NF) Oven roasted cauliflower with crispy crush chickpea, fig balsamic, apricots and parsley oil (VEGAN, GF, NF) Mushroom risotto with garlic cream and truffle parmesan (V)

Lemon curd Pavlova, seasonal fruit & berry compote (GF) Yoghurt panna cotta, strawberry & poached rhubarb compote with a coco soil (GF) Mini trio cheesecake with wild berry compote and chocolate soil (NF)

Baklava with poach peach and cinnamon and coffee dust White and chocolate blueberry tart with chocolate cream

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