World Food

World Food Menu

This is a fixed plate service for 6 to 8 people. The menu choices are shown below. Please select an entrée, main and dessert, or alternatively we are more than happy to assist you in your menu choices to suit your occasion. This premium service is for small groups 6-8 people with a price range from $160-$180 per head.

ENTREE


Chicken Liver Paté

Fresh made chicken liver pâté served with port jelly and fresh baked hand-made sesame Lavosh crackers.

Asparagus Gruyère quiche

A tasty, moist and nutty Gruyère, asparagus and leek quiche spiced with nutmeg and topped with Parmesan cheese.

Stuffed Mushrooms

Mouth-watering grilled mushrooms filled with a creamy mixture of Gruyère, shallots and herbs.

Beetroot Tart

A deliciously baked beetroot tart made with caramalised onion and honey, topped with goat cheese and walnuts.

Duck and Pork Terrine

Duck and pork terrine made with pistachio, cranberries and walnuts wrapped in thin sliced prosciutto.

 

 

SALADS


Okra Chilli Lime Salad

A fusion of Asian flavours combining the nutty texture of fried okra combined with chillies, coriander and lime.

Nicoise Salad

A traditional French tuna salad with egg, anchovies and potato dressed with a red wine Dijon dressing.

Greek Salad

A refreshing salad combing mint, cucumber, cherry tomatoes, fetta, Spanish onion and kalamata olives dressed with lemon and olive oil.

Fresh Garden Herb Salad

A salad made with a combination of fresh oregano, mint, rocket and parsley dressed with a garlic, wine vinegar and olive oil dressing.

 

 

MAINS

Vegetarian

Eggplant and Zucchini Lasagne

A succulent tomato based eggplant and zucchini lasagna with a ricotta cheese sauce.

Ratatouille

A vegetarian delight consisting of a medley of grilled vegetables in a smoky paprika and tomato sauce.

Mushroom Medley Risotto

Shiitake, Oyster and Portobello mushrooms in a creamy rich Porcini mushroom and vegetable stock.

Meat Dishes

Lamb Curry

A tender melt in your mouth lamb madras style curry made with roasted and ground spices, slowly cooked served with a fragrant cumin and saffron scented basmati rice.

Crab Cake with Thai Salad

A fabulous balance of sweet, hot, tangy and savoury; crispy crab cakes served with a green mango Thai salad and hand-made sweet and sour chili sauce, (other tart unripe fruits may be used as mango alternatives when not in season).

Grass Fed Rib Fillet Steak

Tender prime grass-fed rib fillet steak with a red wine sauce, served with herb-buttered seasonal vegetables.

Salmon Steak

Tasmanian Atlantic salmon steak with fresh-made Béarnaise sauce, served with herb-buttered seasonal vegetables.

Venison Steak

Venison fillets cooked medium rare, served with a blackberry sauce and herb-buttered seasonal vegetable.

Pan Fried Duck Breast

Pan-fried duck breast over a cherry and rhubarb compote, served with herb-buttered seasonal vegetables (blackberry sauce optional).

Jamaican Jerk Chicken

Mouth-watering chicken pieces rubbed with an aromatic blend of island spices served with aromatic Caribbean Adobo spiced rice.

 

 

FUSION FLAVOURS


Asian Chicken Stir Fry with Tahini

A fusion of Lebanese and Asian, a nut-free sesame seed satay flavoured with ginger, garlic, soy and fish sauce.

Lamb Kofta Fettuccini in a Yoghurt Sauce

A fusion of Lebanese and Italian flavours, lamb kofta balls in a rich creamy yoghurt sauce served with ‘al dente’ fettuccini.

Lamb Shawoorma with Asian Greens

Thinly sliced lamb marinated in Lebanese spices served over wilted Asian greens topped with a tangy creamy tahini sauce.

Shish Tawook Pesto Fettuccini

Chicken breast marinated in Lebanese spices tossed with ‘al dente’ fettuccini and fresh made basil pesto.

Samkeh Harra

The jewel in the crown, a modern interpretation of a Lebanese classic, pan-fried snapper fillet over saffron and pine kernel rice drizzled with a special tahini sauce topped with crispy onion rings.

 

 

DESSERT


Panna cotta

Creamy fresh made panna cotta, flavours include, vanilla, coconut or cardamom.

Pear Tarts

A specialty of the house, baked pear in a crispy almond tart drizzled with a cinnamon and hazelnut sauce.

Chocolate Almond Mousse

A gluten free treat, rich chocolate mousse over a moist almond cake topped with glazed strawberries.

Pineapple and Lime Sorbet

with mixed berry compote

A refreshing pineapple and lime or a mixed berry sorbet served with a berry compote.

Crème brûlée

Classic French cream vanilla custard with a sugar glazed top.

Ice cream and parfait

Fresh made ice cream, gelato, frozen yoghurts and parfait can be made on your premises. Please discuss with Robert your option and flavours available.

Cheese Platter

A platter of three classic French cheeses along with fruit and hand-made Lavosh crackers.