Tiffany's Sapphire & Diamond 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

Sapphire & Diamond Collection

Tiffany’s Sapphire & Diamond Collections allow you to choose three (3) courses from either the;

  • Canapés / Entrée / Main Menus
  • OR Canapés / Main / Dessert Menus

All meals will be served on an alternate drop basis. You may add a fourth (4th) menu course (either an Entrée or Dessert) at an additional charge of $14.00 per guest.

You may add your Wedding Celebration Cake as an alternative Dessert course whereby it will be cut & plated with coulis & fresh cream and served to your guests. An additional charge of $5.00 per guest will apply if this option is chosen.

 Download our Sapphire & Diamond Collection Menu

Canapés

Select four (4) to be served over 1 hour period.
Please select two (2) Cold Canapes and two (2) Hot Canapes
GF = Gluten Free, MGF = Can be made Gluten Free, V = Vegetarian, MV = Can be made Vegetarian, H = Served Hot, C = Served Cold

Local Sand Crab Tart with Citrus Zest, Avocado & Micro Herbs MGF C
Individual Mooloolaba Prawn with Mango Salsa & Gold Edible Flower GF C
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
Crostini, Smoked Chicken, Avocado, Shallot & Aioli   C
Vietnamese Rice Paper Rolls with either Vegetables , Free Range Chicken or Duck & Nam Jim Dipping Sauce MV, GF C
Free Range Chicken Satay Skewer with Macadamia & Coconut   H
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
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
Tasmania Lamb Fillet Dukkah Spiced with Kalamata Olive, Cumin Yoghurt Drizzle GF 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). Alternate drop.
GF = Gluten Free MGF = Can be made Gluten Free, V = Vegetarian, MV = Can be made Vegetarian

Thai Beef Salad of Marinated Beef Strips, Glass Noodles, Asian Slaw & Nam Jim Dressing with Crispy Shallots, Coriander & Peanuts GF
Black & White Sesame Crusted Free Range Chicken with Orange & Ginger Sauce & Sweet Potato Mash  
Caramelised Leek & Free Range Chicken Curry with Jasmine Rice  
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  
Tasmanian Lamb & Feta Beetroot Kofta with Cucumber Yoghurt, Rocket & Pear Salad GF
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  
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
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
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 an Entrée Selection

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

Main Course Options

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

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  
Crispy Skin Free Range Chicken Breast Served on Duck Fat Chat Potatoes with Seasonal Vegetables GF
Pappardelle Pasta with Free Range Smoked Chicken, Shallots & Avocado Sauvignon blanc Cream Sauce  
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
Braised Orange & Plum Spiced Free Range Duck with Ginger Mash & Asian Seasonal Greens  
Local Market Crispy Skin Reef Fish with Hand Cut Potato Chips, Seasonal Vegetables & Mango & Lime Salsa GF
Grilled Atlantic Salmon Fillet Served on a Seasonal Fruit & Mixed Leaf Salad with Mango & Fine 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 Cutlet Served with Sweet Potato Mash, Seasonal Vegetable, Caramelised Granny Smith Apple & Local Apple Cider Sauce GF
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). Alternate drop.
GF = Gluten Free, MGF = Can be made Gluten Free

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 with Almond Biscotti 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  

“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

“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

“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

“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

“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

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

Jennifer Oliphant JA27042017 109

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Karen Buckle Louise Henzell Tiffanys 33