Food Menu

Bram Leigh offers an extensive range of meal selections:

View our Beverages Package

• Select 2 choices for Entree, Main and Dessert
  
  
• Guests will be served on an alternating basis
  
  
• Bridal party will receive their choice of the 2 selections

Predinner

Savouries ( chef's selection) Served in the foyer and surrounding garden areas for 30 minutes, at the commencement of the reception.

Soup

French Onion Soup

Cream of Potato & Leek

Roast Pumpkin

Tomato and Basil

Entree - Hot

Spinach and Ricotta cannelloni Baked ricotta and baby spinach wrapped in fresh pasta sheets with a roasted tomato sauce

Beef Ravioli Prime beef in a Napoli sauce

Veal tortellini Veal and sage tortellini in a bolognaise sauce

Chicken Pesto Penne Pesto cream reduction and panfried chicken with penne pasta

Lasagne Layers of pasta with a traditional meat sauce

Vegetarian Lasagne (V) Slow cooked vegetable ragout between fresh lasagne sheets

Pumpkin Gnocchi (V) Soft pumpkin fused potato gnocchi and a creamed spinach sauce

Wild mushroom risotto (V) A risotto of forest mushrooms, rocket, leek and a parmesan crisp

Calamari Pan fried squid seasoned with lemon pepper on a pear, rocket and parmesan salad with a citrus aioli

Pork Belly Twice cooked pork belly on a celeriac puree with confit shallots and apple sauce

Garlic Prawns Tiger prawns in a garlic cream sauce with saffron rice and crispy shallots

Chicken Satay Skewered chicken tenderloins with braised rice and a peanut sauce

Goats cheese tart (V) Shortcrust pastry filled with grilled asparagus, yarra valley goats cheese, on a bed ofmixed leaves drizzled with extra virgin olive oil

Thai Beef Salad Crispy strips of beef in a sticky sesame soy glaze, tossed with seasoned leaves, beanshoots and coriander

Lamb and Fetta Salad Grilled slices of lamb loin ona traditional Greek salad with lemon thyme dressing, fetta and olives

Smoked Salmon Salad Tasmanian superior smoked salmon salad with fresh leaves, garlic crostini and lemon fused olive oil

Pork and Pistachio Terrine Slice of steamed terrine on mesculingreens with Melba toast and an onion marmalade

Antipasto Plate Selection of grilled vegetables, cured meats and warm olives

Beetroot and Fetta Salad (V) Confit baby beetroot and soft Danish fetta with five year old balsamic dressing

Vietnamese chicken salad Shredded chicken breast with beanshoots, Vietnamese mint and a coconut cream glaze

Main Meals

Lamb

Rack of Lamb (Upgrade option $5 per person extra) Four point rack of lamb with a herb crust, mash potato and a rosemary jus’

Lamb cutlets Grilled cutlets on a potato and leek puree with a red wine reduction

Roast Lamb Roast leg of junee lamb, traditional stuffing, roast potatoes, and onion gravy

Lamb shanks Slow braised lamb shanks in a tomato and vegetable ragout served with a parsley mash

Pork

Roast Pork Roast loin of pork with garlic roasted chat potatoes, apple sauce and pan juices

Medallions of Pork Panfried pieces of pork tenderloin with a mushroom and onion fricassee in a demi-glaze sauce served on mash potato

Chicken

Chicken mignon Kiev cut breast of chicken wrapped in prosciutto on rosemary and garlic fused kiphler potatoes with a red wine jus’

Cuban lime chicken Panfried slices of chicken breast on a pilaff rice and finished with a lime crème fraiche

Chicken Florentine Supreme of chicken with a creamed spinach centre on sweet potato puree and a semi-dried tomato veloute

Tandoori chicken Breast of chicken marinated in tandoori spices served on saffron basmati rice with roti bread and cucumber riata

Chicken champagne Oven roasted breast on roast potatoes with a champagne cream reduction

Steak & Beef

Porterhouse steak 300 day grain fed yearling beef on a truffle scented mash with a red wine jus’ Roast Beef

Traditional roast beef Served on thyme fused roast potatoes with a Yorkshire pudding and classical gravy

Eye fillet (upgrade option $5 per person extra) Two medallions of beef tenderloin with potato rosti, sauté mushrooms and a thyme jus

Veal scallopini Bobby veal, pan fried with mushrooms and leeks in a madeira sauce on sweet potato mash

Seafood

Salmon (upgrade option $5 per person extra) Pistachio crusted supreme of salmon on a Tuscany couscous and a basil veloute

Barramundi Grilled fillet of barramundi with a herb crust on a mushroom risotto and finished with dill cream and white wine reduction

Desserts

Chocolate indulgence Chef’strio of chocolate delicacies

Chefs tasting plate Trio of mini desserts with Persian fairy floss and a berry coulis

Crème brulee Traditional vanilla brulee with macadamia praline and chocolate ice cream

Pavlova Served with passionfruit coulis, mixed berries and Chantilly cream

Apple strudel Hot apple strudel served with egg custard and a champagne parfait

Sorbet A trio of sorbet – mango, lemon and raspberry

Sticky date pudding Warm sticky date pudding with a butterscotch sauce and vanilla bean ice cream

Doughnuts Three mini doughnuts with Turkish delight jam and a choc orange sauce

Citrus tart Served with a raspberry sorbet and clotted cream

Selection of cheesecakes Choose from the following: - French Vanilla - Baked New York - Passionfruit & White Chocolate - Caramel Macadamia - Raspberry - Cookies and Cream - Chunky Chocolate

Kids Menu on request

Please discuss all special dietary requirements with our Wedding Co-ordinator.