Tiffany's Ruby 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

Ruby Collection

The Ruby Collections allows you to select one of the below options;

  • Canapés with Pizza Oven, Plated Main & Dessert Jars
  • Canapés with Pizza Oven, Grazing Board & Dessert Jars
  • Canapés with Pizza Oven, Roaming Mains & Dessert Jars
 Download Our Ruby Collection Menu

GF = Gluten Free,   MGF = Can be made Gluten Free,
V = Vegetarian,   MV = Can be made Vegetarian,
H = Served Hot,   C = Served Cold

Canapés

   
Select two (2) Canapes to be served with Chef's selection of Wood Fire Pizza    
Dill Salmon Gravlax with Crème Fraiche & Black Caviar GF C
Local Sand Crab Tart with Citrus Zest, Avocado, & Micro Herbs MGF C
Individual Mooloolaba Prawn with Seasonal Melon & Gold Edible Flower  GF C
Salt & Pepper Squid with Sesame Aioli MGF H
Mooloolaba King Prawn & Lemongrass Roll, with Kaffir Lime, Sweet & Sour Sauce   H
Smoked Salmon, Chive & Baby Caper Tarts   H
Tempura Whiting with Homemade Tartare Sauce MGF H
Free Range Peking Duck Rolls with Hoi Sin, Cucumber & Shallot   C
Crostini, Smoked Chicken, Avocado, Shallot & Aioli MGF C
Vietnamese Rice Paper Rolls with either Vegetables, Free Range Chicken or Duck, & Nam Jim Dipping Sauce MV    GF C
Southern Spiced Free Range Chicken Pieces with Guacamole MGF H
Free Range Chicken Satay Skewer with Macadamia & Coconut GF H
Bruschetta of Free Range Glazed Leg Ham, Olive Tapenade, Caramelised Shallots & Rocket MGF C
Free Range Pork Chipolatas in Crisp Pastry with BBQ Onion Chutney   H
Chef’s Selection Dumpling (Please choose Vegetarian, Free Range Pork or Free Range Chicken) MV H
BBQ Free Range Pork Belly with Jack Daniels Glaze & Granny Smith Apple GF H
Blue Cheese, Fennel & Pine Nut Arancini V H
Pumpkin, Feta & Caramelised Onion Tartlets V    MGF H
Skewers of Cherry Tomato, Olive, Baby Bononcini & 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    MGF C
North Indian Vegetable Pakora with Sweet & Sour Dipping Sauce V    GF H
Slider - Mini Beef Burgers with Rocket, Caramelised Onion, Swiss Cheese & Homemade Tomato Relish   H
Slider - Mini Lamb Burger with Coleslaw, Tahini & Honey Yoghurt Dressing   H
Slider - Jack Daniel’s Glazed Pulled Pork Belly with Apple Slaw    
Slider - Coconut Poached Chicken with Mango & Chili Salsa    
Slider - Tempura Whiting & Tartare Sauce    
     
     

Plated Main Course Options

   
Please select two (2) - Alternate Drop    
Black Angus Beef Rib Fillet with Potato Gallette, Wilted Spinach, Seasonal Vegetables & Red Wine Jus 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    
Pocketed Lamb Rump Stuffed with Olives, Roasted Capsicum, Spinach & Fetta Served with Cherry Tomato & Pine Nut Salad GF  
Local Market Crispy Skin Reef Fish with Hand Cut Potato Chips, Seasonal Vegetables & Seasonal Fruit, with Lime Bernaise GF  
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 GF V
Char Grilled Vegetable Linguine Tossed with Baby Spinach & Basil through a Basil Pesto & Tomato Sauce   V
     
     

Grazing Board Main Options

Please select four (4) - to be served with Cheeseboard, crackers, dried fruits and nuts; fresh bread and a selection of whole and cut fruits  
Szechuan Pepper and Lime Calamari MGF
Hickory Smoked Chicken Wings with Fresh Lime and Sour Cream GF
Sliced Deli Meats Selection GF
Petite Chicken Parmigiana  
Ricotta, Spinach & Pine Nut Parcels  
Indian Selection (Lamb Samosa, Onion Bhaji, Vegetable Samosa & Poppadum’s)  
Southern Fried Chicken Pieces MGF
Asian Selection (Vegetable Wontons, Pork Money Bags, Duck Spring Rolls)  
Steamed Pork Buns with Snow Peas, Beansprouts & Fresh Coriander  
Hot Smoked Salmon, Pea & Mint Frittata  
Slider - Jack Daniel’s Glazed Pulled Pork Belly with Apple Slaw  
Slider - Coconut Poached Chicken with Mango & Chilli Salsa  
Slider - Mini Steak Sandwich with Tomato, Swiss Cheese & Beetroot  

Grazing Board Side Options

Please select three (3) to accompany your Grazing Board Main Selections  
Wood Fire Macaroni Cheese V
Mini Baked Potatoes with Sour Cream and Chives V   GF
Bacon & Cheese Stuffed and Crumbed Potatoes MV
Roasted Pumpkin with Confit Garlic and Buffalo Mozzarella and Fresh Basil V   GF
Southern Style Coleslaw with Chipotle Vinaigrette V   GF
Beer Battered Onion Rings V   MGF
Steamed Greens with Citrus Butter and Toasted Almonds V   GF
Parmesan Crusted Charred Corn with Fresh Herb Aioli  V   GF
Haloumi and Asparagus Salad with Sundried Tomatoes V   GF
Thai Rice Noodle Salad With Asian Vegetables, Slaw and Nam Kim Dressing V
Crispy Sweet Potato Wedges with Sage Salt V   GF
Organic Quinoa, Roasted Beetroot, Pepita Seeds,Snow Pea Tendrils, Persian Feta and Balsamic Glaze V   GF
Greek Salad with Marinated Feta, Kalamata Olives, Cucumber, Tomato and Roasted Capsicum V   GF
   
   

Roaming Mains Options

 
Please select two (2)  
Mooloolaba King Prawns with Seasonal Salad & Mango Dressing GF
Thai Beef Salad with Crispy Fried Shallots & Coriander Served on Glass Noodles  
Roasted Baby Beetroot Salad with Rocket, Red Onion, Goats Cheese, Parsnip Crisps & Balsamic Reduction V   GF
Free Range Chicken Breast & Haloumi Wrapped in Prosciutto with Sweet Potato & Sage Mousse with Basil Cream Sauce GF
Spiced Vegetable Biryani with Onion Bhaji Minted Yogurt V
Australian Flathead Tails, Beer Battered with Chips, Tartare & Lemon MGF
Cajun Calamari with Chips, Aioli & Lemon MGF
Free Range Butter Chicken Curry with Coriander Rice & Mint Raita GF
Braised Beef in Red Wine with Garlic Mash, Wilted Spinach & Hazelnut Gremolata GF
Lamb Tagine with Moroccan Couscous & Raita GF
Braised Lamb Shank (Deboned) with Sweet Potato Mash & Red Wine Jus GF
   
   

Dessert Jar Options

 
Please select two (2)  
Layered Lemon Curd with Smashed Meringue, Rose Cream & Fresh Strawberries GF
Tiramisu with Mocha Cream & Chocolate Shavings  
Belgian Chocolate Mousse with Macerated Strawberries and Popping Candy GF
Raspberry Ripple Cheesecake with Fresh Raspberries and White Chocolate Shavings  
Lemon Drizzle Cake MGF
Chocolate Brownie  
Chef Selection of Profiteroles & Eclairs  
Pavlova with Seasonal Fruit GF

“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

“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

“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

Weddings At Tiffany's Ruby Collection