Entrées
Small, delectable, tasty and satisfying - this is how we describe our entrées. Below is a small sample of dishes to give you a feel for our description. We hope you'll agree.
If you have a particular request or simply need to know more please call +61 2 9211 7255 or use our enquiry form.
- Salad of green beans and Jerusalem artichokes with beetroot tartare and Cabernet Sauvignon cream. [v]
Green beans and artichokes bound in a cabernet sauvignon cream, on beetroot tartare and chive oil
- Ham hock terrine with grain mustard and apple dressing
Smoked ham hock (knuckle) poached and shredded with cornichons and small pickled onions, dressing made from diced apple and seeded mustard
- Rotolo of spinach and porcini mushroom with sage and nut brown butter [v]
Pasta sheet spread with spinach, ricotta, porcini mushroom (Italian dried mushroom), red onion, garlic and nutmeg, rolled and ached. Cut and served nut brown butter, flavoured with sage
- Cotechino and polenta with grapes, olives and agro dolce
Cotechino (Italian Sausage) poached, cut and grilled, served on a creamy polenta with tossed grapes, olives, dice of tomato dressed with Agro Dolce (reduced and infused balsamic vinegar)
- Avocado and pickled octopus salad with baccala, gazpacho and celery oil
Pickled octopus through avocado with confit of potato and cherry tomato, spooned baccala (salted cod paste) placed on salad drizzle with celery oil and gazpacho
- Barossa chicken and roast garlic terrine with cornichons and salmoriglio
Diced chicken and roast garlic seasoned with lemon zest, thyme and basil, cooked in terrine mould and pressed, served with salmorilio (dressing from anchovy, caper, basil, parsley, rosemary and olive oil)
- Duck liver parfait with duck leg confit, shizo salad with truffle oil and toasted brioche
Puree of duck liver, cognac, port, butter and eggs cooked to make a pate, shredded duck leg confit (slow cooked in duck fat), finely sliced cornichons with shizo (Japanese salad leaf) dressed with truffle oil served with toasted brioche
- Grilled tiger prawn with leek puree, shaved fennel and rocket salad with a saffron vinaigrette
Prawns tossed in chilli, garlic and olive oil on a potato and leek puree, finely shaved fennel and wild rocket, dressed with olive oil and lemon juice and all dressed with saffron vinaigrette
[v] = vegetarian
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Testimonial
Using The Cuisine Group proved extremely helpful in reducing the time and effort involved in organising the firm's Christmas Party. One call to The Cuisine Group was all that was needed - they sourced the venue, the catering and the entertainment. The result was a most enjoyable event. Bradley Grimshaw - Ferrier Hodgson |
Testimonial
"I have lost my voice! It turned into quite a large night. I have had such great feedback form everyone – the food, view and weather. I am sure that half of Macquarie would know by now that our party ROCKED! Thanks for all your help."
Karen Brighton – Macquarie Bank (Golf and Leisure Division)
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