Tall Poppy Signature Menu

Canapé selection 

Please choose six served pre-dinner for a period of up to 30 minutes

1/ Queensland mango, Prawn and avocado shooters

2/ Wagyu beef Pattie and haloumi stack

3/ Franklin River smoked salmon capped by king Island double brie

4/ Juicy free range sautéed chicken nestled on Portuguese smoked corn salsa

5/ Yeppoon style Bruschetta made with Crab, Roma tomatoes, drizzled with basil infused virgin olive oil

6/ Sundried Tomato and grilled autumn vegetable frittata

7/ Kingaroy lamb cutlet scented with Boyne valley honey and herbs

8/ Seared half shell scallops doused with kaffir lime infused sweet chilli

9/ Local farmed Crocodile scented with Asian five spice encased in wonton pastry and bush tomato chutney

10/ Mini fryer baskets of reef fish, garlic marinated Prawns and kumara chips with caper berry aioli

Artisan selection of fresh breads and dips

Entrée

Served alternate drop style. Please choose two

1/ Keppel Bay Prawns surrounding a spring salad drizzled with lychee dressing

2/ Crispy Pancetta and honey roasted Jarrah pumpkin salad with hazelnut vinaigrette

3/ Confit of duck, crisp flat bread and Waldorf salad

4/ Brochette of spring Chicken, black sesame rice and sake ginger jus

Main Course

Please choose two

1/ Twice cooked Barkers Creek Pork belly, seared half shell Scallops on wild plum chutney and Asian Greens

2/ Teys Gold Eye Fillet Steak served medium rare atop New York style mash, garlic green beans and forest mushroom jus

3/ Oven baked reef fish bejewelled with slivered almonds, scallop potatoes, baby spinach and lime crème

4/ Herbed medallion of highland Lamb, garlic and rosemary potatoes, autumn root vegetables and port wine jus

Dessert

Please choose two

1/ Baked white chocolate and berry cheesecake

2/ Praline and coffee mousse, Tuile biscuit espresso syrup

3/ Double caramel crème Brulee, passionfruit Couli

4/ Baked Stanthorpe apple tart warm crème Angliase

Price per head $77.30
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