Tarraleah Weddings
Summer Menu
Entree
- Apple cured tuna with candied celeriac and fennel cream (GF)
- Gravalax of salmon with pickled veg and salsa Verdi (GF)
- Tasmanian goat curd with pea, asparagus and prosciutto (GF)
- Chicken terrine with pickles, Tarraleah chutney and brioche(GFO)
- Caprese salad with local tomatoes Buffalo mozarella capers and basil (GF)
- Carpaccio of grass fed beef with a crispy bread salad and truffle oil
- Tarraleah tea smoked duck with Asian herb salad and pickled radish (GF)
- Tarraleah cold smoked salmon with fennel and new potato salad (GF)
- Confit pork belly with Huon Valley oyster mushrooms and candied apple puree (GF)
Mains
- Striploin of Tasmanian beef, pommes anna and roasted cherry tomatoes sauce romesco (GF)
- Eye fillet with Garlic potato puree, pea pithivier and truffle herb salad
- Huon Salmon with a crushed peas, cos, white bean puree and herb bueree blanc (GF)
- King Island blue cheese soufflé with a deconstructed waldof salad
- Fried goats cheese glazed carrots char cos greens and tomato fondue
- Prosciutto wrapped rolled chicken breast with sweet potato puree and a medley of veg (GF)
- Wattleseed encrusted lamb backstrap with candied fennel, asparagus and pomme puree
- Pork striplion with potato fondant, honey cardamom carrot puree (GF)
- Fish of the day with prawn and scallop cigars, herb sauce and sweet corn puree
Dessert
- Chocolate tart with macerated local berries and clotted cream
- A selection of international and Tasmanian cheese with fruit paste and crackers (GFO)
- Pannacotta with crushed meringues confit strawberries and raspberry foam (GF)
- Cherry clafoutis with cherry compote dark chocolate dust and vanilla bean ice cream (GF)
- Raspberry and white chocolate deconstructed cheese cake
