Camilla & Rich

Canapés

Pomegranate glazed duck, fennel cream on fried wonton
Baked Hervey Bay scallops, black garlic and parsley butter (gf)
Fresh prawns with citrus cocktail sauce (gf)
Wasabi cracker with herb crusted ocean trout and citrus mayo (gf)
Seaweed and tofu beignet with soy, sesame and lime dipping sauce (gf/v)

Entrée

Smoked duck breast and fig salad with vincotto dressing and candied walnuts (gf)
Miso kingfish with Japanese mushrooms, sesame and shallot dressing (gf)

Main Course

Roasted blue eye cod, saffron mash, verjuice beurre blanc (gf)
Roasted beef fillet with pressed potato, charred leek and horseradish butter (gf)

Side Dishes

Baby gem lettuce with horseradish and sherry vinegar dressing (gf)
Broccolini with citrus oil (gf)

Dessert 

Wedding cake

Photography by JACK HENRY