Chef's selection of canapes

Please select one entree, two mains and one dessert from below:

Fresh bay scallops served under grilled blue eye with pancetta and a beetroot salad

Smoked salmon served on shaved fennel, spanish onion, capers and baby watercress

Oysters natural with sea salt, lemon juice and watercress

Chicken and red pepper terrine served with fresh greens

Spicy tomato gazacho soup with cracked black pepper and baby basil leaves

Goats cheese and red onion tart topped with wild rocket leaves

Mains

To be served alternately:

Honey baked ham on a bed of seasonal roasted root vegetables

Pepper crusted tenderloin of beef on baked chat potato, baby spinach with caramelised onion

Roast pork fillet wrapped in parma ham on a sage and jap pumpkin risotto

Turkey tenderloin served on a parsnip puree, rocket and roasted garlic

Seared salmon on oven baked eggplant drizzled with lemon and olive oil

Proscuitto and thyme stuffed chicken breast with garlic infused jus

Charred lamb on crushed white bean topped with trussed tomato

Dessert

Homemade Christmas pudding with a vanilla bean anglaise

Platters of miniature desserts served to the table 2 per person

Freshly brewed coffee and tea selection and chocolate mints