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dining menu
To accommodate your needs as flexibly as possible our dining menu offers a choice of three dining styles.
chef’s menu
A chance to show off! This menu offers a delicious and creative dining experience with an emphasis on style, flavour (of
course) and a nod to current food trends. Our chef’s menu will bring a sophisticated edge to your event.
bistro menu
For more relaxed occasions, where the emphasis is on good wine and conversation as much as good food, our bistro
menu provides simple and delicious menu options. Presentation and flavour are still paramount!
shared table
An informal, relaxed & interactive way to eat – this menu consists of beautifully presented platters of food designed
specifically for guests to share.
We value locally grown, seasonal and ethically sourced produce.
canapés
cold
Shaved wagyu bresaola, semolina cracker, parsnip & shallot crème fraiche
Pickled heirloom carrots, cumin shard, whipped curd & fennel fronds (gf) (v)
Citrus cured salmon, spelt oatcakes, labne & sea grapes
Savoury éclair, smoked chicken salad & roasted lemon
Sformato of porcini mushrooms, jerusalem artichoke chips, ficelle shard (v)
Grilled kingfish spiedini, amarillo chilli, crispy (gf)
hot
Pulled pork hock & smoky béchamel croquettes with salsa verde aioli
Braised lamb shoulder, pickled carrot & gremolata mayo, turkish pocket
Ricotta & pumpkin gnudi, smoked paprika romesco & crispy kale (gf ) (v)
Parmesan & polenta chip, duxcelle, grilled king browns (v)
Cider, pork & veal pithivier with red pepper & currant relish
Prawn & ginger dumpling, siracha kewpie, seaweed salad
Penja peppered roast duck, rosemary palmier with minted pear
Freshly shucked oyster served warm with jamon & chive vinaigrette (gf)
dining menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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chef’s menu
main course individual plates
on the table
Artisan breads, local butter or bottles of extra virgin olive oil & balsamic
select one
Char grilled beef fillet, carrot velvet, sous vide beets with thyme, horseradish
cream, juniper jus
Sea salt flakes
Pan fried ocean trout, sweet corn puree, seaweed butter, steamed vongole
entrée chefs select one
Twice cooked chicken breast, sweet potato gnocchi, pea & tarragon veloute,
crisp guanciale (gf)
King salmon pastrami with broad bean felafel, black garlic aioli,
radicchio & pea shoots (gf)
Slow cooked pork loin & pressed belly with mint, chilli & parmesan slaw, crispy
capers (gf)
Char grilled quail on warm freekah & mushroom ragu, witlof & a quince
vinaigrette (gf)
Roasted lamb rump, Jerusalem artichokes in piment d’espelette, wild Italian
onions, celeriac puree (gf)
Rolled chicken & jamon, pea puree, sauce bois boudran,
dried olive & pine nut with rockmelon shoots (gf)
Pan fried barramundi, colcannon potatoes with broken prawns, bisque sauce
Swiss brown mushroom & kipfler tarte tatin with talegio, bitter leaf salad &
saba (v)
Juniper cured roasted duck breast, caramelised parmesan witlof, gratin potato
& barberry jus (gf)
Warm smoked eel salad with celeriac puree, scotch egg, soused celery,
bowfin caviar (gf)
Tataki of sansho venison, black bean vinaigrette, green beans in miso &
wasabi sesame (gf)
Our grazing board is also available instead of a plated entrée.
(gf)
vegetarian
Butternut pumpkin & ricotta gnudi, roast seasonal mushrooms, chestnuts
and sauce dragoncella (gf)
side dishes select two
Seasonal green salad with candied pecans & blue cheese dressing (gf & v)
Ancient grain salad with goat’s curd, pomegranate & crispy fried shallots (v)
Iceberg, pine nut & baked ricotta salad, honey & orange dressing (gf & v)
Roasted baby chat potatoes tossed in lemon & sage butter (gf & v)
Winter slaw with root vegetables, tarragon dressing (gf & v)
Grilled zucchini & green bean salad with pine nuts, currants & fetta
dressing (gf & v)
dining menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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bistro menu
entrée select one
main course select one
House smoked ocean trout rillettes with horseradish, toasted rye shards,
vincotto roasted cipollini onions
Grass fed beef eye fillet with tarragon aioli & seasonal greens (gf)
Roasted chicken on pumpkin velvet, pine nut tarator (gf)
Sformato of porcini mushroom, grilled sourdough, oven dried tomatoes (v)
Lamb rump roast, sweet corn soft polenta, sautéed tuscan cabbage (gf)
Chicken Caesar - chicken rolled in pancetta, baby cos leaves, ficelle shards,
coddled egg and white anchovie dressing
Pan fried market fish, cauliflower puree, caper raisin vinaigrette (gf)
grazing board served on our timber boards for guests to share
vegetarian
Butternut pumpkin & ricotta gnudi, roast seasonal mushrooms, chestnuts
and sauce dragoncella (gf & v)
Salame finocchiona (gf)
Wagyu bresaola (gf)
Prosciutto (gf)
Smoked ocean trout (gf) (p)
Torn buffalo mozzarella, lemon gremolata (gf) (v)
Green bean & pickled walnut
Sformato of porcini mushroom (gf) (v)
Mixed olives in citrus & juniper (gf) (v)
Sourdough baguette & rosemary semolina crackers
side dishes select two
Seasonal green salad with candied pecans & blue cheese dressing (gf & v)
Roasted baby chat potatoes tossed in lemon & sage butter (gf & v)
Winter slaw with root vegetables, tarragon dressing (gf & v)
dining menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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shared platter menu
on the table
Artisan breads, local butter or bottles of extra virgin olive oil & balsamic
main dishes shared select two
Char grilled beef fillet, carrot velvet, horseradish cream, juniper jus (gf)
Pan fried ocean trout, sweet corn puree, seaweed butter (gf)
Sea salt flakes
Twice cooked chicken breast, pea and tarragon veloute, crisp guanciale (gf)
entrée select one
Roast lamb, rump and cutlets, Jerusalem artichokes in piment d’espelette,
celeriac puree, jus (gf)
King salmon pastrami with broad bean felafel, black garlic aioli,
radicchio & pea shoots (gf)
Pan fried barramundi with broken prawns, bisque sauce (gf)
Char grilled quail on warm freekah & mushroom ragu, witlof & a quince
vinaigrette (gf)
Juniper cured roasted duck breast, caramelised parmesan witlof & barberry
jus (gf)
Rolled chicken & jamon, pea puree, sauce bois boudran,
dried olive & pine nut with rockmelon shoots (gf)
vegetarian
Butternut pumpkin & ricotta gnudi, roast seasonal mushrooms, chestnuts &
sauce dragoncella (gf) (v)
Swiss brown mushroom & kipfler tarte tatin with talegio, bitter leaf salad &
saba (v)
side dishes select three
Warm smoked eel salad with celeriac puree, scotch egg, soused celery,
bowfin caviar (gf)
Seasonal green salad with candied pecans & blue cheese dressing (gf & v)
Ancient grain salad with goat’s curd, pomegranate & crispy fried shallots (v)
Tataki of sansho venison, black bean vinaigrette, green beans in miso &
wasabi sesame (gf)
Iceberg, pine nuts & baked ricotta salad with honey & orange dressing (gf & v)
Our grazing board is also available instead of a plated entrée.
Roasted baby chat potatoes tossed in lemon & sage butter (gf & v)
Winter slaw with root vegetables, tarragon dressing (gf & v)
Grilled zucchini & green bean salad with pine nuts, currants & fetta dressing (gf
& v)
dining menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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plated dessert select one to be served as a single plated dessert
dessert table
select four items to be served on a decadent table with berries & thick cream
Quince & blackberry crumble with muscovado sugar & quinoa, buttermilk &
orange zest ice cream
minimum of 50
Self-saucing chocolate fondant, St Ali Kenyan coffee ice cream, citrus salad
Valrohna chocolate & almond cake
Rhubarb panna cotta with coconut tapioca, coconut crumbs & crunchy
passionfruit (gf)
Our Eton Mess; broken pavlova, blood orange curd, vanilla fromage blanc &
praline crunch (gf)
Calvados glazed apple tart tatin with clotted cream
Spiced hungarian plum & hazelnut cake
Cinnamon sugar dusted doughnuts
Seville orange & almond cake with bitter orange glaze
sweet canapés select three sweet to be served canapé style
Broken meringue folded with crushed berries and whipped cream
Warm apple & quince pie, sweet cinnamon clotted cream
Lemon curd tart
Cronuts topped with gianduja ganache, choc pop rocks & cocao nibs
Baby lamingtons with shaved coconut & raspberry jam
Mini waffles with dulce de leche, bruleed banana, hazelnut praline
Poached vanilla pear & custard tart
Raspberry, rosewater & coconut crème éclairs
Roasted pecan & caramel custard tart
Passionfruit curd beignets, cardamom sugar
EDFD’S belgian chocolate brownie with raspberry dust
Our famous chocolate fudge brownie fingers (gf)
Baked ricotta & crème fraiche cheesecake
tea & coffee
Allpress French press coffee, assorted herbal & traditional teas with
chocolate, rosemary & muscatel biscotti
dining menu winter 2015 | info@eddixonfooddesign.com | 03 9419 4502
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