Traditional

• 3 course: set entree - set main - set dessert
• 3 course: set entree - 50/50 main - set dessert
• 3 course: 50/50 entree - 50/50 main - set dessert
• 3 course: set entree - 50/50 main - 50/50 dessert
• 3 course: 50/50 entree - 50/50 main - 50/50 dessert

Note: 'Set' means that you can choose one dish within the range of entree options, which will be served to all your guests. '50/50' means that you can choose two dishes within the range of entree options and these will be served alternately to your guests.

Degustation

• Canapes - 4 courses - cheese
• Canapes - 5 courses - cheese

For Entree

• Confit ocean trout on grilled potato with a roasted capsicum and saffron salsa.
• Five spice quail with spice salt on a cucumber and Spanish onion salad.
• Smoked salmon timbale filled with guacamole on a vegetable and herb vinaigrette.
• Waji smoked salmon on potato rosti with an apple, cucumber and Spanish onion salad, finished with lemon and lime dressing.
• Seared scallops on confit potato with roasted capsicum and saffron salsa, finished with scallop roe hollandaise.
• Grilled rannoch quail on puy lentils, prosciutto and brussel sprout ragout.
• Thai beef salad: marinated in Thai herbs and spices roasted rare served on a tossed salad with roasted rice.
• Roasted Duck served on apple and red cabbage ragout with Pinot Jus.
• Grilled eggplant with a ragout of shitake and oyster mushrooms and herbs, served with a pommegranate molasis dressing.
• Prawn Cutlets pan seared served on a kaffir lime risotto cake with a roasted capsicum and saffron salsa.
• Fresh Tofu fried crisp in a chickpea batter served with a spiced pea sauce.
• Asparagus (Seasonal) - Steamed and served with a Verjuice and Lemon Myrtle butter sauce.
• Eggplant - filled with a vine ripened tomato, fetta and herb filling roasted.
• Honey Brown Mushroom - seasoned and grilled served on the braised cabbage and apple.
• Crayfish tail - filled with crab and saffron mousse wrapped in wombok, steamed, served with tempura coriander and palm sugar dressing.
• Tasmanian Abalone – Confit style on a green apple, cucumber and red onion salad finished with Waji’s Palm Sugar Dressing.

For Mains

• Red wine cured Eye Fillet roasted served on binji potato with sauteed mushrooms and herb jus.
• Beef Wellington: eye fillet wrapped in puff pastry filled with sautéed mushrooms and pate, roasted rare served demi glase.
• Pork Scotch poached in a master stock served with poached root vegetables and steamed bok choy.
• Lamb shoulder on a pearl cous cous and tomato ragout with a paprika jus.
• Lamb rump marinated in rocket pesto, roasted, served with a pinot jus.
• Kangaroo loin, grilled, on polenta cake with a juniper berry sauce and beetroot relish.
• Crispy skin confit chicken on Huon Valley mushroom truffle oil ragout.
• Grilled chicken breast on Asian vegetables with a laksa sauce, fried shallots, Thai mint and chilli jam.
• Blue Eye Trevalla on Kaffir lime leaf risotto cake with a green pea laksa sauce.
• Cajun Atlantic salmon on Paris mash and Waji verjuice butter sauce.
• Stripy Trumpeter with a prawn mousse potato crust on pumpkin and ginger mash with grapefruit butter sauce.
• Pan seared Duck Breast - with red cabbage and apple ragout with a duck demi glass.
• Smoked eye fillet on beetroot risotto cake and onion jam, finished with a Cabernet jus.
• Pepper crusted eye fillet on roasted vine ripe tomato with a tomato and spice jus.
• Red roasted duck on bok choy with a stir fry and chilli sauce.

For Dessert

• Couverture chocolate mousse with whisky prunes.
• Vanilla and Kaffir lime leaf panna cotta with a berry compote.
• Traditional tiramisu dusted with Dutch cocoa.
• Bread and butter pudding made with brioche, served with double cream.
• Seasonal fruit with an orange sabayon, dusted with icing sugar.
• Cracked pepper and sugar glazed pineapple with vanilla bean ice cream.

For After

• Cheese Platter: 3 Tasmanian and/or international cheeses served with fresh baguette, Waji's quince paste and fruit.