Charred lamb loin on puy lentil salad with salsa verde (gf)

Free Range Chicken, mushroom and leek filo with green beans and hollandaise.

Crispy baked polenta with caponata, buffalo mozzarella and warm herb dressing (gf,v)

Slow roasted tomato tart with caramelized shallots and persian fetta (v)

Butterflied quail on Miso glazed eggplant , crisp vegetable salad and Japanese dressing (df,gf)

Roast Scottsdale pork belly with crisp apple and celeriac salad, crisp pork skin crumb (gf,df)

Hot smoked Tasmanian salmon with marinated cucumber, chorizo and creme fraiche (df)

Antipasto Platters served to table centres – breads, antipasto, dips, olive oil and balsamic vinegar

Vitello Tonnato. Thinly sliced roast beef with white anchovies, crispy capers, celery hearts and tuna dressing
(gf)

Crisp skinned Tasmanian salmon with garlic and dill potato, sprout salad & saffron aioli

Chargrilled Longford Scotch Fillet with garlic mash, asparagus, red onion and Cabernet jus(gf)

Grilled Cape Grim Eye filet (medium), braised cheek pie, asparagus, roast garlic mash and Pinot jus
*Additional $5pp (gf)

Market fresh fish grilled with new potatoes, sautéed greens and a lemon beurre blanc(gf)

Tasmanian pork belly, roast filet, cabbage, apple and bacon and organic cider jus (gf)

Grilled Chicken breast with steamed vegetables, parmesan mash and tarragon butter sauce (gf)

Confit duck leg, potato fondant, red cabbage, hazelnut mousse and pinot jus (gf)

Herb Crusted lamb loin with sun dried tomato polenta, braised vegetables and rosemary jus (gf)

Slow cooked lamb rump with grilled eggplant, caramelized red onion and mint tabbouleh(gf)

Vegetable terrine in puff pastry with smoked artichoke cream (v,vg)

These dishes are placed in the centre of the tables for guests to help themselves to. Each side is an additional $6pp

Truffle Mash potato with chives (gf,v)

Seasonal local vegetables with lemon and olive oil

Garlic and spice roasted cocktail potatoes (gf,df,v,vg)

Tossed baby green leaves with pear and parmesan in a raspberry vinaigrette (gf,df,v,)

Roast maple pumpkin with baby spinach and toasted seeds (gf,v)

Wok fried vegetables with soy mirin glaze (gf,df,v,vg)

Portuguese custard tart with Tasmanian apple and rhubarb compote and double cream (v)

Lemon meringue tart with Meander Valley Double cream and raspberry (gf,v)

Olive Tree’s signature sticky date pudding with caramel butterscotch and double cream (v)

Flourless chocolate cake with macerated cherry confit (gf,v)
Pavlova with vanilla anglaise and fresh fruit (gf,v)

Tiramisu with fresh strawberries (v)

Tasmanian cheese plate with dried muscatels, nuts and lavosh (v)

You may have your own cake served with berries and cream instead of one of the desserts