1. DUO OF OYSTERS – JAPANESE INSPIRED OYSTER SHOOTERS FLAVOURED WITH WASABI, SOY AND MIRIN, TOPPED WITH WASABI FLYING FISH ROE & PICKLED GINGER. GRILLED TASMANIAN OYSTERS TOPPED WITH PROSCUITTO, SPRING ONION, BALSAMIC VINEGAR & PARMESAN.
  2. SMOKED OCEAN TROUT & CRISP WANTON STACK WITH CHERVIL CRÈME FRAICHE, CRISP PEAR & A SELECTION OF MICRO HERBS WITH STICKY SOY DRESSING.
  3. STEAMED SCALLOP & PRAWN TORTELLINI WITH A VERJUICE & CITRUS BUTTER SAUCE, CRISPY LEEK & HERB SALAD, YARRA VALLEY SALMON ROE & SAUTEED PRAWN.
  4. SHREDDED CHICKEN SALAD STUDDED WITH ROASTED PEANUTS, HOT MINT, ASPARAGUS, SNOWPEAS, CRISPY SHALLOTS & CORIANDER ALL DRESSED IN A COCONUT & PALM SUGAR DRESSING, SERVED ON A BANANA LEAF.
  5. SMOKED SPICED SALT & PEPPER CALAMARI SERVED ON A BEETROOT & ORANGE SALAD WITH ROASTED ALMONDS, TOMATO, FENNELL & ROCKET, LIGHTLY DRIZZLED WITH A LEMON & ALMOND AOLI.
  6. THAI BEEF SALAD OF MARINATED EYE FILLET ROASTED & SLICED ON AN ASIAN STYLE SALAD OF BEANS, CUCUMBER, CORIANDER, MINT, ONION, ASPARAGUS & AVOCADO ALL DRESSED IN A HOT & SOUR DRESSING
  7. BARBECUED CHERMOULA PRAWNS WITH BAKED SWEET POTATO, FENNELL, BABY TOMATO, RADISH, CUCUMBER, OLIVES & A SELECTION OF HERBS, TOPPED WITH CRISP CROUTONS, TAHINI YOGHURT & FETTA.
  8. MASTER STOCK COOKED PORK BELLY WITH STICKY SOY CARAMEL SERVED ON BABY ICEBURG WITH MICRO HERBS, PICKLED VEGETABLES, DUCK EGG, PEANUT & KAFFIR LEAF CHILLI DRESSING.
  9. RAGOUT OF CRAYFISH AND SPANNER CRAB WITH SHIMEJI AND ABALONE MUSHROOMS, PENNE PASTA TOSSED IN TRUFFLE OIL, TOPPED WITH A MOREL VELOUTE AND FRESH HERBS. (ADDITIONAL $7.50 PP)
  10. QUEENSLAND KING PRAWN SALAD WITH MINT, CORIANDER, LEMONGRASS, KAFFIR LEAVES & A SELECTION OF SALAD LEAVES ALL DRESSED IN A LIME, CHILLI & FISH SAUCE DRESSING.
  11. WARM SALAD OF MARINATED KING SALMON WITH PEANUTS, SHALLOTS, CRISP GARLIC, MICRO HERBS, SALMON ROE & GROUND RICE WITH A CHILLI, LIME & PALM SUGAR DRESSING.
  12. FRESH PRAWNS TOSSED WITH FREE RANGE SCRAMBLED EGGS STUDDED WITH SPRING ONION & GARLIC CHIVES SERVED TOPPED WITH A LIGHT SOY & SESAME SAUCE.
  13. CHICKEN MOUSSELINE FILLED WITH A SWEETBREAD & CHANTERELLE RAGOUT SERVED SURROUNDED BY CAFÉ AU LAIT SAUCE & CRISP PARSNIP.
  14. OCEAN TROUT WONTON RAVIOLI WITH WOK TOSSED GREENS & SPICY SOY BUTTER DRESSING.
  15. SALAD OF RAW KINGFISH WITH FOIE GRAS MOUSSE, WATERCRESS, CHAMPAGNE & WALNUT DRESSING TOPPED WITH CHIVES & BABY BEETROOT LEAVES.
  16. CONFIT OF OCEAN TROUT WITH POACHED PRAWNS, PEA MOUSSE, SHAVED FENNELL & LEMON INFUSED OLIVE OIL.
  17. ROASED QUAIL SALAD, QUAIL EGGS, BACON LARDONS, ORANGE SEGMENTS, AVOCADO, CROUTONS, TOMATO, PARMSAN & RASPBERRY VINAIGRETTE.
  18. DUCK LEG CONFIT RISOTTO WITH A SELECTION OF MUSHROOMS, ROASTED TOMATO, SPINACH, CRISP PANCETTA & PARMESAN.
  19. GOATS CHEESE TERRINE LAYERED WITH POTATO ROESTI, ROASTED CAPSICUM & CORIANDER SERVED ON BRAISED SPINACH, LETTUCE ACCOMPANIED BY A HONEY & MUSTARD DRESSING.
  20. ROASTED QUAIL WITH CAJUN SPICES PARTLY BONED AND SERVED WITH GRILLED CHORIZO, GRAPES DRESSED WITH TARRAGON & TOMATO BUTTER.
  21. BRAISED OX TAIL GOW GEE WITH SAUTEED SCALLOPS, GINGER & SOY BUTTER AND CRISP WONTON & HERB SALAD.
  22. BANG BANG CHICKEN SALAD WITH ASIAN NOODLES, CUCUMBER, CARROT, ONION, CRISPY SHALLOTS, CHILLI & CORIANDER WITH A SESAME DRESSING.
  23. BEEF TERIYAKI SALAD WITH CUCUMBER, RADISH, CAPSICUM, DAIKON, SORRELL, CRESS, GREEN ONION & SESAME TOPPED WITH CRISPY LEEKS.
  24. ATLANTIC SALMON WRAPPED IN SEAWEED & DEEP FRIED IN TEMPURA BATTER, SERVED SLICED ON AN APPLE, GINGER, AVOCADO & ROCKET SALAD WITH PONZU DRESSING.

Cocktail Party Barbecue Dinner Party function
www.thirteenhats.com.au 0439511494 info@thirteenhats.com.au