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 |
