Hiya girls - well a great day organising - we now have a veil sorted and a few suggestions for the menu. Here are a few of the Chef's ideas:
Entree:
- Vichyssoise with green peas and dill cream
- Caesar salad with omelet rolls and garlic croutons
- Turkey, shitake mushroom and cashew galantine on spiced orange salad
- Smoked salmon with caper dill cream in Melba Toast feuillete
- Chickpea Bhajee with pappadam crackers
- Prawn bisque with truffle cream
- BBQ sesame chicken on Asian coleslaw and Wasabi dressing
- Hot lime & chilli marinated stir fried Calamari on rice noodle salad
- Asparagus, lemon & ricotta ravioli in toasted almond cream
- Panzanella salad of proscuitto, avocado & charred green beans
- Chicken and spring vegetable herb broth with stellini
- Duck and pickled mango rice paper rolls with daikon salad
- Baked seafood medley with tomato, anchovy and mozzarella crust
- Petit baked saffron ricotta tart and caponata salad
- Charred artichoke risotto with fried leek and pesto
Main:
- Seared crispy skin Fish of the Day on wild rice cake and tamarind tomato salsa
- Roasted porterhouse of beef on horseradish potato crush & béarnaise sauce
- Sauté macadamia crusted pork medallions with pineapple onion jam and cider jus
- Seared teriyaki chicken breast on Asian greens, oyster sauce & fragrant rice
- Crispy skinned duck breast with apricot almond stuffing and juniper Marsala jus
- Roast cumin scented Tasmanian salmon steak with charred eggplant and lemon myrtle cream
- Baked spinach lentil and coriander lamb rack on coconut sauce
- Sun dried tomato pesto marinated chicken breast on olive polenta bread and capsicum sauce
- Baked falafel crusted poussin on sumac potatoes and pan juices
- Roasted mint caper seasoned fish of the day, lime butter sauce
- Slow cooked eye fillet tournedos on smokey bean cassoulet, espresso jus
- Charred Quail and veal piccata duet with a cream grapes sauce
Desert:
- Raspberry and vanilla bavarois on peach coulis
- Pepper spiced chocolate and hazelnut pudding, with honey Anglaise
- Malted rice custard with plum and toasted coconut
- Baked fig cheesecake and lemon syrup
- Peanut brittle ice-cream with candied pineapple
- Steamed blackberry and poppy seed pudding
- Petit pavlova with mocha parfait and Tia Maria sauce
- Strawberry pannacotta on honeyed strawberry salad
- “Brandy Alexander” custard tart
- Flourless chocolate & pistachio torte, double cream
- Duet of house fruit gelati in chocolate ‘demi tasse’
- Caramelised pear & walnut danish pastry turnover, vanilla ice cream
Not sure what to choose, yet, although we're certainly going to have duck as one of the main menu selections

Organised all of the running times for the night, too. Was happy to do this, as it made things much more 'real'. Next thing is the first fitting next Monday!
Glad to hear you ladies had good hens nights! Sounds like a fun night was had by all.
Better go and have some tea!
Amy