Conference

En brochette of seasonal fruit – fruit segments skewered and accompanied by a cherry and lime yoghurt

Shaved rockmelon with manuka honey and black and white sesame seed

Baby Croissants (gluten free) with mango and banana poached in agave with pistachio

Creperie rolls filled with nashi sweetened ricotta and strawberries

Wattleseed Scone topped with vanilla cream and in - house made strawberry jam

Spinach and red quinoa tarts

Pecan and chia seed friand (gluten free)

Jaffa friands – orange chocolate friands with a dusting of shaved dark chocolate

French toasted egg (chala) bread topped with blueberries and goat milk yoghurt

Spanakopita with light ricotta and baby spinach

Wattleseed scone with amaranth and brazil nut and oat milk yoghurt

Summer flavours of adzuki bean paste, cherry tomato, mango, avocado and basil over challah bruschetta

Dark rye bruschetta topped with almond oil coated broad bean and tainted with mint and pecorino

Mini baguette of sunflower and alfalfa seed topped with poached corn fed chicken and cumin and treacle spiced raw eggplant

Chia Seed baby baguette filled with Russian tomato, tomato, dill and smoked trout

Poached chicken and sumac roulade served over sourdough with a cucumber mezzerea

Steamed sausage of turkey sandwiched between sour dough surrounded by shaved zucchini

Jaffle sour dough filled with smoked chicken, candied carrot, parsley and artichoke

Baked wafers of sour dough overshadowed by shaved buffalino and washed rind cheese, candied pecan and slices of nashi pear  

Open ciabatta rolls with smoked chicken, red cabbage and chive

Macadamia nut crusted lamb back strap served on zucchini and quinoa fritters topped with a yellow capsicum and olive salsa

Cured pork loin laced with ginger and green mango

Speckled smoked trout topped with fresh tuna with a toasted sesame crust

Rice paper parcels filled with seared snapper over a light wombok salad

Poached fillet of ostrich with slivers of oven dried cherries

Silverbeet and chicken burrito with sprouted lentils

Rice noodle packages with rockling, nori chards, beanshoots and snowpea with a konbu sauce

Batons of baked corn polenta with a filled asian tea cup of soup of leek, quinoa and smoked yellow capsicum

Grilled sumac inspired eggplant rolled around braised green lentil and red quinoa and touched with kumera puree

Paper thin duck egg crepes with tarragon rolled around asparagus and a house made mustard dill sauce

Provencal Anchovy Eggplant and Olive tart

Baby red capsicum filled with cauliflower and soft cheese crème brulee  

Mung Bean dahl with fenugreek roti

Zucchini and nicola potato rosti

Beetroot and bocconcini gratin topped with smoked trout

Broccolini croquette

Mini Salad of sprout, watercress and linseed dressed with apricot kernel oil aioli

Orange salad , char grilled mango cheeks, orange segments, julienned carrot, rocket dressed with pumpkin and capsicum relish

Watercress and fennel salad combined with quinoa and mung bean sprouts tossed with rice flakes

Dark leafy green salad with celery and sweet pepper

Baby Asian salad of sun ripened mushroom, red cabbage, red capsicum and watercress

Mini salad of sprout, watercress and linseed dressed with apricot kernel oil

Israeli cous cous salsa with lemon herb dressing

Vegetable platter– segments and strips of seasonal vegetables served with mung bean dahl and zucchini crème

Fruit salad with kiwifruit, pomegranate, tapioca pearl, honeydew