Encore group catered a gourmet buffet luncheon for 400 guests in a marquee set up in the prestigious gardens at Partridge house.
In addition we catered to over 300 corporate guests in the VIP marquee for the entire duration of the event. Player catering was also provided for this event.
Canapes
Soup shooters
Roast beef rolls with fetta and rocket
Tomato and black pepper bruschetta with fresh basil
Entrée
Smoked Salmon, Prawn And Crabmeat Tian with garlic chive flavoured mayonnaise
Lamb Loin with chickpea puree, preserved lemon, asparagus and pea pesto
Main Course
Prosciutto Wrapped Chicken Breast on smoked paprika rosti, semi dried tomato pesto and shaved parmesan
Eye Fillet of Beef with capsicum and chilli red wine sauce and wilted spinach served with roasted root vegetables flavoured with fresh thyme to share
Dessert
Sweet Temptation Platter
Tira misu in espresso cups and brandy snap passionfruit sabayon
Afters
Cheese Times Three
Jindi triple cream, King Island creamy blue and vintage cheddar with quince paste and semi dried muscatels
