Feedback
“Hi Kyle and Taryn,
I would like to thank you both for exceeding David and I’s expectations leading up to and on our wedding day. Kyle you were unbelievable, so diligent and thorough with each and every detail. This really eased my mind and made the last couple of weeks of planning manageable. Taryn, the food was fantastic and the presentation was just as we imagined. We received many compliments throughout the evening. The service staff was attentive and quick on their toes. In all our experience with the Savoury Chef Foods was superb!”
– David and Claudia Carpentier
Credits
- Decore: Claudia
- Photography: Morgaine Owens Photography
The Menu
passed canapes
prawn sates
skewered butterflied prawns with a tangy cilantro, cashew and chili pesto
arancini
crisp risotto balls stuffed with provolone and sun-dried tomatoes
goat cheese and roasted beet salad
mini seed crusted goat cheese round topped with baby golden and red beets and micro greens on a toasted brioche round
mixed artisan breads on tables in baskets w/ butter and maldon salt.
first : plate
fresh spring salad
organic mixed greens, raspberries, shaved red onion, toasted almonds, goat cheese, raspberry and champagne vinaigrette
second
gemelli with fresh spring ragout
gemelli pasta with a light wine sauce with baby zucchini, cherry tomatoes, spring peas and grated grana padano
main course
baked halibut
baked halibut with a fresh sauce of lemon, herbs, olive oil and English peas, new potatoes and tender asparagus
roasted Sloping Hills pork loin
roasted thyme rubbed pork loin with a warm grainy mustard new potato, lardons (bacon) and haricots vert (French baby green bean) salad, Riesling reduction.
ratatouille tart
eggplant, zuchinni, peppers, and onion layered in a crisp tart shell, flavoured with herbs de provence, with a micro green salad and grilled fennel salad
sweet plate
chocolate dipped strawberries
local strawberries dipped in rich belgian chocolate. To be placed alongside the croque-en-bouche cake course.
