tasmanian
pork belly
plated
Lemon pepper Longford chicken fillets with baby salad leaves and orange glaze (df)
Free Range Chicken, mushroom and leek filo with buttered greens
Char grilled vegetables stacked with Huon Valley field mushrooms and tangy tomato salsa (v, vg, gf)
Slow roasted tomato tartan with balsamic glazed shallots, South Cape fetta and lemon pesto (v)
Miso glazed eggplant with puffed rice, silken tofu and shallots (v, vg, df, gf )
Roast Scottsdale pork belly with crisp apple and white cabbage salad crisp skin (gf,df)
Smoked Tasmanian salmon with apple and balsamic glaze (df)
Tasmanian tasting plate – this is our chef's selection of local Tasmanian delicacies
Antipasto Platters served to table centres – breads, antipasto, olive and balsamic oil and dukkah
West Haven Goats cheese panna cotta, parmesan wafer, fried basil and red pepper coulis (v)
Tasmanian pork belly with skordalia, green beans and apple infused foam (gf)
Crisp skinned Tasmanian salmon with local crushed Dutch creams, sprout salad & saffron aioli
Lime and Beetroot marinated local salmon, soft herb micro salad and crème fraiche (gf)
Chargrilled Longford Scotch Fillet with garlic mash, asparagus, red onion and Holm Oak Cabernet jus (gf)
Grilled Cape Grim Eye fillet on sweet potato puree with veggie chips, rocket and Ninth Island Pinot jus *Additional
$5pp (gf)
Twice cooked Tasmanian pork belly with candied bacon sprouts, roast apple & Willie Smith organic cider jus (gf)
Lilydale Grilled Chicken breast with summer baby vegetables, parmesan mash and tarragon butter (gf)
Pan Fried teriyaki chicken breast with avocado, cucumber and wild rice salad finished with wasabi mayonnaise (gf)
Chicken Breast on a binji gratin with Dijon mustard and Ninth Island Chardonnay cream reduction (gf)
Herb Crusted local lamb loin with sun dried tomato polenta, braised vegetables and rosemary jus
Roast rack of lamb with smoky eggplant, beetroot, dukkah and mint
Slow cooked Longford lamb shoulder with summer vegetables, parmentier potatoes and rosemary jus (gf)
Braised lamb shank with herbed smashed potato and steamed local vegetables (gf)
Juniper infused veal, heirloom vegetables with horseradish cream and blackberry curd
Pan fried venison wrapped in prosciutto with binji rosti, braised vegetables and balsamic jus (gf)
Tasmanian Wallaby fillets, wilted rocket, pickled ginger, and lemon myrtle infused dressing
Crispy confit of duck legs with creamy vanilla bean binji and honey glazed carrots (gf)
Chargrilled field mushrooms w/ marinated South Cape Fetta, vegetable medley & red pepper aioli (v, vg, gf, df)
Mediterranean vegetable terrine, green olive and basil tapenade (v, vg)
These dishes are placed in the centre of the tables for guests to help themselves to. Each side is an additional $5pp
Truffle Mash potato with chives (gf,v)
Seasonal local vegetables with lemon and olive oil (gf, df, v, vg)
Local spiced garlic roasted Binji potatoes (gf, df, v, vg)
Tossed baby green leaves with balsamic infused vinaigrette (gf, df, v, vg)
Pumpkin, pine nut and rocket salad with homemade vinaigrette (g f, v)
Wok fried vegetables with soy mirin glaze (gf, df, v, vg)
Tasmanian apple and rhubarb tart with King Island cream (v)
Traditional lemon curd tart with Meander Valley Double cream and wild rosella coulis (g f, v)
Olive Tree’s signature sticky date pudding with caramel butterscotch and double cream (v)
Flourless chocolate cake with cherry confit and toffee chard (gf, v)
Soft lemon myrtle pavlova with vanilla anglaise and fruit coulis (gf, v)
Italian tiramisu with macerated strawberries Irish cream (v)
Panna Cotta with berry compote and caramel crunch (gf,v)
Belgian chocolate mousse with sweet pastry crisps and raspberry cream (v)
Tropical fruit plate with a Grand Marnier sabayon (gf, df, v)
Tasmanian cheese plate with dried muscatels, nuts and lavosh (v)
You may have your own cake served with berry coulis and cream instead of one of the desserts