Boardroom 2-Course Lunch available from Hudson’s Famous Catering, Melbourne

Entrée choices

Basque style warm chicken salad with artichoke, tomato and porcini mushrooms (GF)
Ocean trout gravlax hinted with chilli and dill, served with wild rocket, fried baby capers and lime aioli (GF)
Thai duck salad with mango, shallots and bean shoots (GF)
Crispy wontons layered with smoked salmon, rocket and sour cream with a tomato and avocado salsa
Tomato, goat's cheese and thyme tart with watercress and citrus olive oil (V)
Chicken and pistachio terrine with brioche and bush tomato relish

Mains choices

Charred Australian salmon with soused beetroot and aioli (GF)
Pan roasted barramundi on saffron and wild mushroom risotto cakes, snow pea tendrils and capsicum essence
Marinated kangaroo fillet on a golden zucchini fritter with spiced kumara mash and a blackberry muscat glaze
Roast cannon of lamb, celeriac rosti, grilled root vegetables and a maderia shallot reduction
Veal cutlet with soft polenta, lardons, broad beans and a sherry vinegara glaze
Victorian lamb rump with shallot and pistachio stuffing, smashed toolangi delight potatoes, baby spinach and Heathcote shiraz glaze
Crispy skinned lemon and herb marinated chicken with a salad of pancetta, feta and rocket

Dessert Choices

Individual local raspberry creme brulee with caramel tuilles
Espresso and praline mousse
Individual custard and pear tarts with cinammon ice-cream
Crumble of blood plum and apple with vanilla bean ice-cream
Baked summer peach and ricotta cake with toasted almonds
Pavlova with wattleseed cream and local berries