Tiffany's Boutique Signature & Signature Collection Menu

Introduction

At Weddings at Tiffany’s we know that your decision to host your wedding celebration function with us will, in large part, be (or was) based upon our promises in relation to our food offerings for you & your guests.

In the menu selections following I have created a diverse range of dishes that will tantalise the taste buds of your guests utilising the finest free range meats, the freshest seafood and outstanding quality locally grown and sourced produce.

At Tiffany’s our aim is to provide you with a dining experience that will not only delight in terms of flavour sensation but also satisfy in portion size regardless of the collection or style of function you have chosen to celebrate your special day.

Along with my fellow chefs at Tiffany’s I’m very excited & extremely proud to present our menu offerings to you. We eagerly look forward to preparing your meal course selections for you, your families, and friends and to contributing towards the success of your wedding day celebration function.

Bon appétit!
Lee Montague Executive Chef - Weddings At Tiffany’s

Signature Collection

Those couples booking Tiffany’s Signature or Boutique Signature collections have exclusive access to the entire Tiffany’s menu. You may choose from either;

  • The Signature canapés / entrée / main / dessert menus
  • OR the Signature canapés menu in conjunction with the Signature buffet mains, The Signature buffet sides & the Signature buffet dessert menus

In recognition of your status if choosing from the Signature entrée, main & dessert menus your guests may individually pre-order their entrée, main, & dessert courses from your chosen menu selections rather than be served their meals as an alternate drop.

 Download our Boutique & Signature Collection Menu

Canapés

Select five (5) to be served over 1 hour period.
Your Selections may be made from either the Hot or Cold options
GF = Gluten Free, MGF = Can be made Gluten Free, V = Vegetarian, MV = Can be made Vegetarian, H = Served Hot, C = Served Cold

Natural Oysters GF C
Cucumber Granita Oyster Shot GF C
Oyster Kilpatrick   C
Dill Salmon Gravlax with Crème Fraiche & Black Caviar GF C
Blue-Fin Tuna or King Fish Sashimi with Sesame, Lime, & Soy   H
Individual Mooloolaba Prawn Cocktails GF C
Local Sand Crab Tart with Citrus Zest, Avocado, & Micro Herbs MGF C
Individual Mooloolaba Prawn with Seasonal Melon & Gold Edible Flower GF H
Hervey Bay Scallops with Lime Nut Butter & Watercress GF C
Fish Cakes with Ginger & Lime Glaze Dipping Sauce   H
Char Grilled Mooloolaba Prawn Skewers GF H
Salt & Pepper Squid with Sesame Aioli   H
Mooloolaba King Prawn & Lemongrass Roll, with Kaffir Lime, Sweet & Sour Sauce   H
Barramundi & Vegetable Spring Rolls with Sweet & Sour Sauce MV H
Smoked Salmon, Chive & Baby Caper Tarts MGF H
Tempura Whiting with Homemade Tartare Sauce   H
Crab Bisque Soup Shot   H
Free Range Peking Duck Rolls with Hoi Sin, Cucumber & Shallot   C
Free Range Duck Spring Rolls with Plum Soy Dipping Sauce   H
Crostini, Smoked Chicken, Avocado, Shallot & Aioli   C
Chicken & Duck Pate with Vino Cotto & Sage Jelly  

C

Vietnamese Rice Paper Rolls with either Vegetables, Free Range Chicken or Duck, & Nam Jim Dipping Sauce MV, GF

H

Free Range Tandoori Chicken on Naan Bread with Mango Chutney & Lemon Raita  

C

Free Range Chicken Satay Skewer with Macadamia & Coconut   H
Chorizo, Olive Tapenade & Persian Feta GF C
Bruschetta of Free Range Glazed Leg Ham, Olive Tapenade, Caramelised Shallots & Rocket   C
Free Range Pork Chipolatas in Crisp Pastry with BBQ Onion Chutney   H
Chef’s Selection Dumpling (Vegetarian/Free Range Pork/Free Range Chicken) MV H
BBQ Free Range Pork Belly with Jack Daniels Glaze & Granny Smith Apple   H
Crostini of Rare Eye Fillet Beef with Confit Tomato, Horseradish Cream & Fine Herbs   C
Mini Beef Burgers with Rocket, Caramelised Onion, Swiss Cheese & Homemade Tomato Relish   H
Beef Meatballs with Olive, Feta & Roasted Capsicum Dip GF H
Mini Lamb Burger with Coleslaw, Tahini & Honey Yoghurt Dressing   H
Tasmanian Lamb, Beetroot, & Fetta Kofta with Tahini Yoghurt GF H
Tasmania Lamb Fillet Dukkah Spiced with Kalamata Olive, Cumin Yoghurt Drizzle GF H
Blue Cheese, Fennel & Pine Nut Arancini V H
Pear, Blue Cheese & Hazelnut Tarts V H
“Shadows of Blue” - Blue Cheese with Water Cracker & Quince Paste V C
Pumpkin, Feta & Caramelised Onion Tartlets V C
Skewers of Cherry Tomato, Olive, Baby Boconcinni & Basil with a Balsamic Glaze V, GF C
Heart-Shaped Crostini with Strawberry, Brie & Balsamic Extra Virgin Olive Oil V C
Bruschetta of Tomato, Basil Pesto, Red Onion & Persian Feta V C
Sun Dried Tomato & Mushroom Arancini V H
Stuffed Button Mushrooms with Truffle Oil V, GF H
Asparagus Blue Cheese & Shallot Vol-au-vent V H
Mushroom & Stilton Tarts with Fine Herbs V, MGF H
North Indian Vegetable Pakora with Sweet & Sour Dipping Sauce V, GF H

Entree Options

Please Select Two (2)
GF = Gluten Free MGF = Can be made Gluten Free, V = Vegetarian, MV = Can be made Vegetarian

Grilled 120gm Grass Fed Eye Fillet Beef with Pea Puree Confit, Cherry Tomato, Red Wine Jus & Café De Paris Butter GF
Thai Beef Salad of Marinated Beef Strips, Glass Noodles, Asian Slaw & Nam Jim Dressing with Crispy Shallots, Coriander & Peanuts GF
Chargrilled Free Range 1/2 Spatchcock Chicken with Mild Peri-Peri Spices, Cherry Tomato & Cucumber Salsa & Cumin Yoghurt GF
Braised Free Range Chicken with Olives, Almonds & Moroccan Couscous GF
Black & White Sesame Crusted Free Range Chicken with Orange & Ginger Sauce & Sweet Potato Mash  
Caramelised Leek & Free Range Chicken Curry with Jasmine Rice GF
Free Range Chicken & Forest Mushroom Linguini with Pine Nuts, Rocket & Parmesan  
Free Range Chicken Satay with Macadamia, Coconut & Jasmine Rice  
Pumpkin & Spinach Ravioli with Free Range Smoked Chicken & Avocado Cream Sauce  
Herbed & Marinated 1/2 Tasmanian Lamb Rack with Mint Chutney & Sweet Potato Chips GF
Tasmanian Lamb & Feta Beetroot Kofta with Cucumber Yoghurt, Rocket & Pear Salad GF
Braised Free Range Pork Belly & Crackling with Tomato Emulsion, Blistered Cherry Tomato, Roasted Red Cabbage & Granny Smith Apple  
Free Range Pork Belly & Mooloolaba Prawn Stir-fry with Singapore Noodles & Mixed Seasonal Vegetables  
Free Range Pork Belly & Mooloolaba Prawn Pad Thai with Crispy Shallots & Asian Greens  
Moreton Bay Bug Tails in a Watercress & Preserved Lemon Sauce with Tomato, Red Onion, Rocket & Burnt Lime GF
Hervey Bay 1/2 Shell Scallops with Rocket, Preserved Lemon, Fennel Salad with Lime Nut Butter GF
Grilled Tuna Steak with Lime Hollandaise, Fennel & Rocket Side Salad GF
Seafood Risotto with Mooloolaba Prawns, Mussels, Scallops, Baby Octopus, White Fish Tossed in with Spinach & a Creamy Tomato Sauce  
Local Sand Crab Lasagne with White Crustacean Sauce  
Sand Crab & Mooloolaba Prawns Linguini Lightly Tossed in Fresh Parsley Lemon Zest Extra Virgin Olive Oil  
Char Grilled Mooloolaba King Prawns, Seasonal Salad & Mango Dressing GF
Asparagus, Roast Tomato & Spinach 3 Cheese Tart V, GF
Eggplant Roulade with Roast Tomato Sauce, Olives, Red Peppers, Goats Cheese, Oregano & Pistachios V, GF
Frisée, Radicchio & Endive Salad with Glazed Pecan Nuts & Cabernet Dijon Vinaigrette V, GF
Green Linguini with Rocket, Portobello Mushrooms, Gorgonzola, Confit Garlic & Micro Shallots V, GF
Mediterranean Vegetable & Couscous Stuffed Capsicum Halves with Balsamic Glaze, Basil Oil & Labna V, GF
Glazed Baby Beetroot Salad, Orange Segments, Asparagus, Goats Cheese, Walnuts & Parsnip Crisps V, GF
Baked Cannelloni with Spinach Pine Nuts Ricotta, Winter Herbs & Tomato Concasse V
Char Grilled Vegetable Stack with Persian Feta, Confit Cherry Tomatoes, Balsamic Glaze & Rocket V, GF
Vine Ripened Tomatoes, Boconcinni, Basil, Balsamic Glaze & Basil Olive Oil V, GF
Quinoa, Roast Pumpkin, Raisin & Walnut Salad with Rocket & White Balsamic Dressing V, GF
   

Soups as Entrée Selections

 
Traditional Pumpkin Soup V, GF
French Onion Soup with Crouton V, GF
Seasonal Green Vegetable Soup V, GF
Minestrone Soup V, GF
Seafood Chowder  

Main Course Options

Please select two (2).
GF = Gluten Free, MGF = Can be made Gluten Free, V = Vegetarian, MV = Can be made Vegetarian
*Sauces contain Gluten Traces; can be asked for on the side in a dish.

Grass Fed Eye Fillet Beef with Hand Cut Potato, Seasonal Vegetables, Red Wine Jus Topped with Moreton Bay Bug Tail & Café de Paris Butter *, GF
Black Angus Rib Fillet with Potato Galette, Fresh Shucked Pea Puree, Seasonal Vegetables & Red Wine Jus *, GF
Grass Fed Beef Eye Fillet with Garlic Mash, Seasonal Vegetables, Field Mushroom & Red Wine Jus *, GF
Black Angus Beef Pie with Pea, Bacon & Baked Potato Mash with Sauce Dianne  
Feta, Leek, Truffle, Pine Nut Stuffed Free Range Chicken Breast Served on a Risotto of Forest Mushrooms, Baby Spinach, Seasonal Vegetables with a Truffle Jus *, GF
Peri-Peri Free Range Spatchcock Chicken, Cucumber Ribbons on Coriander Rice with Raita GF
Free Range Chicken Breast & Haloumi Wrapped in Prosciutto with Sweet Potato & Sage Mousse with Basil Cream Sauce GF
Crispy Skin Free Range Chicken Breast Served on Duck Fat Chat Potatoes, Seasonal Vegetables with Port Dianne Sauce GF
Pappardelle Pasta with Free Range Smoked Chicken, Shallots & Avocado Sauvignon Blanc Cream Sauce  
Lamb Backstrap Served Medium Rare with Sweet Potato Fritters, Baby Spinach, Goats Cheese, Green Beans, Balsamic Glaze, Hummus & Micro Cress  
Macadamia Crusted Lamb Rack with Sweet Potato Galette, Seasonal Vegetables & Red Wine Jus *
Marinated & Grilled Lamb Rack Served with Sweet Potato Chips & Seasonal Vegetables with Red Wine Jus *, GF
Lamb Shank with Garlic Mash, Parsley Gremolata & Red Wine Jus *
Pocketed Lamb Rump Stuffed with Olives, Roasted Capsicum, Spinach & Fetta Served with Rocket, Cherry Tomato & Pine Nut Salad with Balsamic Glaze GF
Free Range French Confit Duck Served with Potato Galette, Braised Cabbage, Seasonal Vegetables & Red Wine Jus *, GF
Braised Orange & Plum Spiced Free Range Duck with Ginger Mash & Asian Seasonal Greens  
Char Grilled Moreton Bay Bug Tails Served on a Lemon & Vodka Risotto with Watercress Sauce, Preserved Lemon, Café de Paris Butter, Rocket & Micro Herbs GF
Local Seafood Risotto with Seasonal Local Seafood, Roasted Tomato Sauce & Preserved Lemon Crème Fraiche GF
Tuna Fillet Served With Fennel Rocket Salad, Heirloom Tomatoes, Lime Hollandaise Salsa GF
Gourmet Seafood Salad of Mooloolaba Prawns, Sand Crab Meat Served with Frisée Lettuce, Red Onion & Preserved Lemon, Prawn Bisque Cocktail Dipping Sauce GF
Mackerel Served With Watermelon & Pomegranate Salad, Couscous & Basil Oil GF
Local Market Crispy Skin Reef Fish with Hand Cut Potato Chips, Seasonal Vegetables & Seasonal Fruit, with Lime Bernaise GF
Grilled Atlantic Salmon Fillet Served on a Seasonal Fruit & Mixed Leaf Salad with Fines Herb Dressing GF
Red Snapper Poached in Coconut with Crisp Green Pawpaw, Kaffir Lime, Asian Slaw, Water Chestnuts, Fried Shallot, Coriander on Basmati Coriander Rice  
Free Range Pork Fillet Wrapped in Prosciutto with Roasted Tomato & Parmesan Risotto & Apple Balsamic Jus *
Free Range Pork Cutlet Served with Sweet Potato Mash, Seasonal Vegetable, Caramelised Granny Smith Apple & Local Apple Cider Sauce GF
Vegetarian Lasagne with a Rich Napoli White Sauce, Mozzarella Served with a Greek Side Salad V
Forest Mushroom  & Pine Nut Risotto with Rocket, Kalamata Olive, Red Onion & Truffle Cream Sauce V, GF
Char Grilled Vegetable Linguini Tossed with Baby Spinach & Basil through a Basil Pesto & Tomato Sauce V

Dessert Options

Please select two (2)
GF = Gluten Free, MGF = Can be made Gluten Free, V = Vegetarian, MV = Can be made Vegetarian

Pears Poached in Red Wine & Spices Served Warm with Purple Granita & Vanilla Bean Crème Fraiche GF
Two-Tone Belgian Chocolate Mousse with Ameretti Biscuits (Italian Macaroons)  
Layered Lemon Curd with Smashed Meringue, Rose Cream & Fresh Strawberries GF
Chocolate Decadence - Covouture, Belgian & White Chocolate 3 Ways with Fresh Strawberry Salad  
Vanilla Bean Crème Brûlée with Almond Biscotti MGF
Assorted Cheese Board with Quince Paste, Seasonal Fruit & Lavosh  
Pear Tarte Tatin with Pear Syrup & Vanilla Bean Ice Cream  
Rosewater & Raspberry Panacotta with Seasonal Fruit Salad & Raspberry Foam GF
Hazelnut & Frangelico 3 Tier Cake with Truffle Cream & Raspberry Coulis  
Individual Sticky Date Pudding with Hazelnut Praline & Double Cream  
Granny Smith Apple & Custard Crumble with Vanilla Bean Ice Cream GF
Blueberry & Pear Crumble with Vanilla Bean Ice Cream  
Tiramisu with Mocha Cream & Chocolate Shavings GF
Pavlova with Seasonal Fruit & Double Cream  
Individual Strawberry Rhubarb Hot Pots with Meringue Top GF
Trio of Assorted Sorbets (Lemon, Vanilla Raspberry) GF
Traditional French Lemon Tart with Double Cream  
Vanilla Bean Panacotta with Fresh Strawberry Salad & Coulis GF
Individual Bitter Sweet Chocolate Tart with Fresh Strawberry Salad & Mocha Ice Cream  
Baked New York Cheese Cake with Raspberry Coulis & Vanilla Bean Ice Cream  

Signature Buffet Mains

Please select four (4).
GF = Gluten Free, MGF = Can be made Gluten Free, V = Vegetarian, MV = Can be made Vegetarian
*Sauces/Jus contain Gluten Traces; can be asked for on the side in a dish.

Grain Fed MSA Beef Eye Fillet Mignon Wrapped in Prosciutto with Thyme & Red Wine Jus *, GF
Black Angus Beef Rib Fillet Rolled & Stuffed with Baby Spinach, Rosemary & Confit Garlic, Pepper Brandy Jus *, GF
Marinated Beef Tenderloin with Singapore Noodles, Asian Greens, Hoi Sin & Sesame Sauce  
Beef Lasagne with Prime Beef Mince, Rich Napoli Sauce & Mozzarella  
Free Range Chicken Breast Stuffed & Rolled with 3 Cheeses, Pine Nuts in a Basil Pesto Cream Sauce GF
Smoked Free Range Chicken Fettuccini with Pine Nuts, Forest Mushrooms, Rocket & Basil Pesto  
Traditional Roast Free Range Chicken with Winter Herbs & Confit Garlic GF
Braised Orange & Plum Spiced Free Range Duck Legs  
Tasmanian Lamb Rack (2 Pin) Marinated & Char Grilled with a Port & Juniper Berry Sauce GF
Southern Indian Lamb Curry with Seasonal Vegetables & Pappadums  
Braised Cooked Free Range Pork Belly with Tilse’s Apple Truck Cider Sauce  
Free Range Pork Fillet with a Nut & Sage Butter GF
Crispy Skin Gold Band Snapper with Béarnaise & Preserved Lemon GF
Crispy Skin Atlantic Salmon, Sesame Dusted with Lime & Coriander Yoghurt GF
Local Seafood Risotto with Seasonal Local Seafood, Roasted Tomato Sauce & Preserved Lemon Crème Fraiche GF
Moreton Bay Bug Tails Char Grilled with Lime, Macadamia & Garlic Butter GF
Red Snapper Poached in Coconut with Crisp Green Pawpaw, Kaffir Lime, Asian Slaw, Water Chestnuts, Fried Shallot, Coriander on Basmati Coriander Rice GF
Gourmet Seafood Salad of Mooloolaba Prawns, Sand Crab Meat Served with Frisée Lettuce, Red Onion & Preserved Lemon Prawn Bisque Dipping Sauce GF
Mooloolaba King Prawn & Free Range Pork Pad Thai with Asian Greens, Peanuts, Bean Sprouts, Coriander & Spices  
Mixed Legume Charred Haloumi, Asparagus Spears, Snake Beans, Pickled Fennel, Cherry Tomato with Hazelnut Gremolata V, GF
Layered Vegetable Gratin with Tomato Concasse & Basil Sauce V, GF
Stuffed Field Mushrooms with Persian Feta, Pine Nuts, Rocket & Balsamic Dressing V, GF
Forest Mushroom Risotto with Rocket & Pine Nuts V, GF
Vegetarian Lasagne with Rich Napoli & Béchamel Sauce V

Buffet Sides Options

Please select four (4).
GF = Gluten Free, MGF = Can be made Gluten Free, V = Vegetarian, MV = Can be made Vegetarian

Mediterranean Salad with Rocket, Cherry Tomatoes, Spanish Onion, Kalamata Olives, Artichoke Hearts, Roast Capsicum, Cucumber, Goats Feta with Apple Balsamic Dressing V, GF
Seasonal Salad with Local Fruit, Macadamia, Spring Onions, Truss Cherry Tomatoes, Mixed Leaves, Mint, Coriander & a Seasonal Fruit Foam Dressing V, GF
Roast Baby Beetroot Salad with Rocket, Snow Pea Tendrils, Cranberries, Sliced Pear, Toasted Walnuts, Red Onion with a Balsamic Glaze V, GF
Duck Fat Roasted Kipfler Potatoes with Thyme, Rosemary, Confit Garlic GF
Sweet Potato & Sage Galette with Grated Parmesan Cheese V, GF
Prosciutto & Dutch Potato Gratin with Truffle Oil & Buffalo Mozzarella GF
Honey & Cumin Purple & Orange Carrots V, GF
Medley of Roast Vegetables with Rosemary & Confit Garlic V, GF
Broccolini with Cafe de Paris Butter V, GF
Vegetable Melange with Squash, Zucchini, Red Peppers, Red Onion & Artichoke Hearts V, GF
Baked Potato with Bacon, Cheddar, Chive & Sour Cream GF
Traditional Caesar Salad with Garlic Croutons, Soft Poached Eggs - (Anchovies by Request)  
Caprese Salad with Cherry Tomato, Boconcinni, Red Onion. Rocket, Kalamata Olives & Basil Gremolata V, GF
Honey Glazed Sweet Potato Wedges with Sage Salt V, GF
Crisp & Fluffy Roasted Pumpkin with Thyme, Butter & Pepita Seeds V, GF
Steamed Seasonal Greens with Citrus Butter & Toasted Almonds V, GF
Wild Rice with Brunoise of Seasonal Vegetables & Fresh Herbs V, GF
Southern Style Traditional Coleslaw with Cabbage, Carrot, Onion, Zucchini & Parsley V
Asian Style Slaw with Tatsoi, Cress, Mizuna, Coriander, Carrot, Zucchini, Bean Sprouts, & Mint V, GF
Moroccan Pumpkin & Couscous Salad with Rocket, Raisins & Orange V, GF
Organic Quinoa, Roasted Pumpkin, Pepita Seeds, Roasted Beets, Snow Pea Tendrils, Persian Feta with a Balsamic Glaze V, GF
Thai Rice Noodle Salad with Seasonal Asian Vegetables, Slaw & Nam Jim Dressing V
Creamy Mash Potato with Confit Garlic & Chives V, GF
Roasted Chat Potatoes with Rosemary & Garlic V, GF
Traditional Ratatouille with Mixed Mediterranean Vegetables in a Rich Tomato Concasse V, GF
Sweet Potato Mash with Ginger & Coriander V, GF
Penne Pasta with Tomato & Basil Napoli Sauce V

Signature Buffet Desserts

Please select four (4).
GF = Gluten Free, MGF = Can be made Gluten Free

Layered Lemon Curd with Smashed Meringue, Rose Cream & Fresh Strawberries

GF
Two Tone Belgian Chocolate Mousse  
Vanilla Bean Crème Brûlée with Almond Biscotti MGF
New York Baked Cheesecake with Raspberry Coulis & Cream  
Pear Tarte Tatin with Pear Syrup & Vanilla Bean Ice Cream  
Hazelnut & Frangelico 3 Tier Cake with Truffle Cream & Raspberry Coulis  
Individual Sticky Date Pudding with Butterscotch Sauce & Vanilla Bean Ice Cream  
Granny Smith Apple & Custard Crumble with Vanilla Bean Ice Cream GF
Blueberry & Pear Crumble with Vanilla Bean Ice Cream GF
Tiramisu with Mocha Cream & Chocolate Shavings  
Pavlova with Seasonal Fruit & Double Thick Cream  
Individual Strawberry Rhubarb Hot Pots with Meringue Top GF
Vanilla Bean Panacotta with Fresh Strawberry Salad & Coulis GF
New York Baked Cheesecake with Raspberry Coulis & Cream  
Individual Bitter Sweet Chocolate Tart with Fresh Strawberry Salad & Mocha Ice Cream  

 

TIFFANY'S IS EXCLUSIVELY YOURS ON YOUR WEDDING DAY

“Every one of our guests was singing out your praises about the venue, the staff, the food and the organisation of our wedding day and we couldn't agree more.”
Claire & Dave

“Luke and I had the most incredible day and that is a huge thanks to the Tiffany's team, you all exceeded our expectations and everything ran so smoothly.”
Sarah & Luke

“The food was beyond fantastic and service was excellent, not once did anyone have to search out a staff member for service.
Amber & Matt

“To all of the staff who helped at the chapel, the wait staff and the bar staff, the wedding was perfect because of your professionalism, dedication and passion for your jobs, attention to detail and friendliness.”
Mackenzie & Mitchell

“To the chef, the food was very decently sized and delicious produce, well cooked and beautifully presented; everyone commented on how good the food was and how they were all full after the meals.”
Mackenzie & Mitchell

“Dave and I would just both like to thank you all for the most amazing day of our lives. It couldn't have gone any better, everything was perfect and we couldn't have asked for a more perfect venue, flowers, food, chapel, staff - everything!”
Claire & Dave

Boutique Signature Wedding menu Weddings At Tiffany's

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