Menu for Melbourne Cup

1. Smoked Salmon blinis with crème fraiche, salmon roe and chives.
2. Vegetarian rice paper roll with marinated tofu, red capsicum, cepes, cashews and corriander with sweet soya
3. Peppered Beef Pie topped with mash
4. Sydney rock oysters with chilli, ginger and rice wine vinegar
5. Hokkien noodles with peking duck, fresh prawns combined with coriander, snowpea and bean shoots, thai basil, red chilli and green curry boxes
6. Lamb Cutlets in a fresh rosemary, garlic sea salt and olive oil
7. Assorted miniature gourmet quiche (includes vegetarian)

Desserts

1. Tiny fruit tarts
2. Chocolate Canoli’s
3. Strawberries dipped in dark chocolate and white chocolate