Weddings at Annapurna

Function Menu Examples

• Hors D'Oeuvres
   
• Entrees
   
• Mains
   
• Desserts
   
• Children's Menu
   
• Beverages

• Menu & Beverages
• Photographers
• Musicians
• Celebrants & Churches
• Accommodation
• Wedding Hair & Makeup
• Transport
• Party Hire
• Gallery
• Terms & Conditions

Hors D'Oeuvres

• Smoked Salmon Roulade
• Rare Beef with Horseradish Crème on Ciabatta
• Smoked Trout and Basil Pate on Ciabatta

• Roast Vegetables and Fetta
• Oven Baked Tomatoes with Bocconcini
• Salmon, Dill and Caper
• Caramelised Onion and Chevre

• Lemongrass Pork
• Prawn
• Ginger Poached Chicken

• Prawn and Stone Fruit Salsa (seasonal)
• Scallop, Cucumber and Nahm Jim
• Smoked Trout and Chive Quenelles

• Smoked Chicken with Rocket and Lime Mayonnaise

• Sweet Potato and Fetta with Basil Pesto

• Rare Thai Beef with Glass Noodles and Citrus Dressing

Nori Rolls (Traditional - all served with condiments)

• Fresh Tuna with Wasabi
• Fresh Atlantic Salmon with Avocado and Pickled Ginger

• Prawn and Scallop marinated with Soy and Sesame
• Moroccan Lamb
• Vegetable
• Tandoori Chicken with Yoghurt Raita

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Entrees

• Chicken dumplings in an Asian broth with crisp greens

• Caulie and stilton

• Japanese miso soup with soba noodles

• Layer of roast vegetables, brie, chicken, pesto

• Fetta, pumpkin and pine nut

• Three cheeses

• Field mushrooms and caramelised onion

• Thai noodle available with chicken, seafood, beef

• Creek squid salad

• Poached pear chervere, rocket and caramelised onion

• Thai chicken and mango with Nahm Jim dressing (seasonal)

• Caesar

• Smoked trout and cherry tomatoes with Alpine pepper vinaigrette

• Smoked salmon roulade with crisp greens and capers

• Fresh oysters with

  	vodka, lime and Tabasco
  	lime, soy and coriander

• Fresh prawns with kaffir lime and caraway mayonnaise

• House curried salmon with capers and olive oil

• Chicken liver pate with toasted ciabatta

• Thai prawns and cucumber stack with coriander and sake vinaigrette

• Grilled asparagus with proscuitto and Hollandaise (seasonal)

• Honey and blue cheese stuffed figs with candied balsamic

• Grilled haloumi with baby spinach and green olive tapenade

• Seared prawns with bitter greens, cucumber and coriander

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Mains

• Porterhouse steak with smashed new spuds, steamed greens and demi glaze

• Braised lamb leg in tomato, rosemary and garlic. Served with Parisian mash

• Chicken breast stuffed with brie, served with steamed greens roasted potatoes finished with Annapurna Chardonnay sauce

• Kangaroo saddle fillet marinated in lemon myrtle a top kipfler spuds and a wattle seed crepe with seared bok choy sided with bush chutney

• Thai infused fish fillet poached in coconut broth atop steamed Asian greens drizzled with sweet soy and ginger glaze

Vegetarian Choices

• Pumpkin, Milawa Chevre and sage tart, and crisp rocket with lemon and Bindaree Grove extra virgin olive oil     

• Moroccan warm spiced lentils with caramelised kumara and preserved lemon, coriander salsa     

• Tuscan roast vegetable crepes with salsa verde served on crisp greens     

• Fire roasted capsicums stuffed with field mushroom basil risotto, complimented with tomato and chardonnay concasse     

Seafood

• Bugs, prawns, crabs, oysters and whole fish available on request and seasonal availability

Dessert

• Baked lemon tart with Chantilly cream

• Individual pavlovas with seasonal fruit

• Summer bread and berry timbales

• Apple strudel with Gundowring clove ice cream

• Fig, date and ginger pudding with white choc ganache

• Flourless chocolate cake

• Champagne and berry jellies

• Cheese and fruit platters

• Seasonal fruit platters

Children's Menu

• Beef lasagne with salad
• Penne with fresh herbs and oven roasted tomatoes
• Steak with either vegetables, or salad and baked potatoes
• Chicken with bakes potatoes, and either salad or vegetables

• Frog in a pond
• Fresh fruit salad with ice cream
• Apple strudel
• Chocolate and raspberry muffins

Beverage Options

Once reached the limit may be extended, or guests may purchase their own drinks.

The host may choose to limit bar service to exclude certain drinks.

04 Annapurna Estate Sparkling White ‘Black Label’ - 50% Chardonnay, 50% Pinot Noir
Bronze Award Rutherglen Wine Show 2006. Bronze Medal Cowra Wine Show 2006

05 Annapurna Estate Sparkling White - 50% Chardonnay, 50% Pinot Noir

05 Annapurna Estate ‘Blanc de Noir’ – 100% Pinot Noir

05 Annapurna Estate Sparkling Red
Silver Award Rutherglen Wine Show 2006, Bronze Medal Cowra Wine Show 2006

05 Annapurna Estate Chardonnay

05 Annapurna Estate Alfresco

05 Annapurna Estate Pinot Noir Reserve

05 Annapurna Estate Merlot

Other beverages

Beer – Crown Lager, Sweet Water, or Light Beer served in a stubby

Soft drinks and juices

Tea and coffee

Spirits or mixed drinks in ‘ready to drink’ packages may be arranged

Please note that ALL beverages must be provided by Annapurna Estate