More menus

Hudson’s Famous has extensive experience in catering for weddings in Melbourne. Work with us to create your perfect menu—our food is colourful, healthy and plentiful using the freshest ingredients. This style of menu is ideal for a more formal dining experience where you want to impress all with modern, tasty and stunning dishes.

Two Course – $76.50
Three Course – $86.50

Entrées

Choose 2

  • Queensland Banana prawns w macadamia cream, roasted pear, soft herbs and lemon myrtle GF
  • Crisp confit pork belly w celeriac cream, apple & celeriac slaw, hazelnut & cider glaze GF
  • Hot Smoked Trout w cumin aioli, fennel lavosh, fried capers, preserved lemon & pickled radish DF
  • Wagyu beef bresaola w whipped sour cream, togarashi, fried potato crisps & snow pea tendrils GF
  • Jamon and Manchego croquettes with chilli jam and citrus dressed greens
  • King fish ceviche, citrus dressing, cold pickled radish, fennel tips and mustard cress GF DF
  • Wild forest mushrooms w Jerusalem artichoke puree, crispy fried kale & oregano Vegan GF
  • Dutch cream potato & caramelised onion tart, braised greens and roasted capsicum V DF

Mains

Choose 2

  • Crispy Skinned Fennel Seed Salmon, with preserved lemon bulgur, eggplant smear, green beans and sumac yoghurt GF
  • Blue eye trevalla w cauliflower purée, kale, fried Jerusalem artichoke chips & parsley cress GF
  • Slow braised Beef cheek sabago mash, fresh asparagus, heirloom carrots and sherry vinegar jus GF
  • Sticky Asian pork belly on wilted greens, wild rice cake and chilli palm sugar vinaigrette GF DF
  • Roasted free range chicken w du puy lentils, pumpkin puree, spinach, chestnut beurre noisette, crisp sage & jus GF
  • Slow cooked Lamb Shoulder with skordilla, baby turnips, broccolini, rosmary jus GF
  • Wild mushroom tartlet, goats curd, thyme and root vegetable crisps V
  • Pan-fried hand-made potato gnocchi served with smooth cauliflower puree, roast cauliflower, braised spinach and finished with parmesan and truffle oil V

Desserts

Choose 2

  • Rich chocolate and bunya nut parfait, salted caramel sauce and coffee crumb
  • Raspberry croquembouche, white chocolate, Persian fairy floss and raspberry dust
  • Matcha Brulee, mandarin Cream and Pocky sticks
  • Native dessert lime panna cotta with papaya coulis and toasted coconut soil GF
  • Sticky fig pudding with candied ginger caramel and vanilla bean cream
  • Warm chocolate and riberry torte with hazelnut cream and dark chocolate sauce
  • Valrhona chocolate & Grand Marnier tart, torched mandarin, ANZAC crumble & rosemary gel
  • Spiced carrot & almond torte with crème fraiche & candied heirloom carrots