3-course lunch available from Hudson’s Famous Catering, Melbourne

Entrée choices

Mezze plate with toasted turkish bread, marinated olives, feta, dips, cured meats and dolmades (can be V)
Balinese chicken salad with snow peas, bean shoots, carrot spaghetti and capsicum/lime dressing
Australian salmon gravlax hinted with chilli and dill, served with wild rocket, fried baby capers and lime aioli
Orange poached Chinese chicken roulade with water chestnuts and soy/ginger dressing
Seared balmain bug tails with pea puree and crispy leek
Free range duck breast with grilled peaches, watercress and a bunya bunya nut dressing
Crispy wontons layered with buxton smoked trout, rocket and sour cream with a tomato/avocado salsa
Moroccan lamb loin with chickpea salad, cous cous and roast garlic yoghurt

Mains choices

Wild barramundi pan roasted on saffron and wild mushroom risotto cakes with snow pea tendrils and capsicum essence
Roast sirloin with japanese pumpkin, green beans, crispy onion rings and pinot reduction
Crispy skinned Australian salmon with minted peas, roast zucchini, white corn shoots and binjte crush
Harissa whiting fillets with baby spinach, grilled red peppers and asparagus, with roasted spanish onion and aioli
Hellenic chicken wrapped in vine leaves with cos hearts, rosemary potatoes and fatoush
Victorian lamb rump with shallot and pistachio stuffing, smashed toolangi delight potatoes, baby spinach and Heathcote shiraz glaze
Soy and mirin yellowfin tuna with jasmine rice, sesame stir fried broccolini and coriander, mango, tomato and avocado salsa
Chermoula crusted chicken, tomato and eggplant ragout, tzatziki and preserved lemon
Mille feuille of Swiss brown mushrooms, asparagus, grilled haloumi and wild rocket (V)
Japanese pumpkin lasagne with petit salad, pecorino and nut brown butter (V)

Dessert choices

Chocolate semi freddo layered between almond biscotti with espresso ice cream
Pear and rhubarb crumble
Caramelised banana mille feuille with cinnamon marscapone and summer berry compote
Sticky toffee, date and macadamia pudding with butterscotch cream
Individual local raspberry cream brulee with caramel tuilles
Mini ricotta hotcakes with balsamic strawberries