Formal menu
This traditional style of wedding dining offers an alternate choice, for example, a light protein (fish or poultry) and a heavier one (lamb or beef) with your vegetable or salad design. This style is very simple and seamless in delivery.
Choose alternate (2) selections from one of our menus.
Gold menu - $65 per person
Entrées
- Asian vegetable wraps with coriander and soy dipping sauce
- Parmesan and thyme tart with red onion jam
- Flaky puff pastry baked with vine ripened tomatoes and sweet basil
- Ham and leek bread and butter puddings
- Arancini style chicken and mushroom risotto on a tomato coulis
- French onion soup with parmesan croutons
- Marinated octopus, lime and chilli salad
- Parmesan soufflé on baby spinach and balsamic glaze
Mains
- Grilled breast of chicken with harissa sauce
- Slow cooked osso bucco with red wine and thyme and finished with a gremolata
- Persian lamb pie
- Seasonal fish fillets with a mirin, lime and ginger dressing
- Roast sirloin fillet, sliced and topped with oven tomatoes, and hollandaise sauce
- Parmesan crusted veal with a creamed basil and roast tomato sauce
- Tagine of beef fillet with dates, almonds and preserved lemons
- New Orleans blackened Cajun fish with a lime salsa
- Chicken breast laced with and orange and poppyseed butter
- Roast pork a la Normandy
Desserts
- Beignets filled with rose scented jam
- Mango lime cheesecake, coconut crème anglaise
- Brandy snap baskets filled with cinnamon cream, poached seasonal fruit
- Pavlova, individually served with fresh fruits and cream
- Caramelised French apple tart
- Mascarpone ginger and paw paw tarts
- Peach bread pudding
- Ice cream table, see Boutique Banquet Menu Dessert
Diamond menu - $75 per person
Entrées
- Linguine tossed with smoked salmon, dill, preserved lemon and cream
- Caramelised onion, fetta and roast capsicum tart
- Slow cooked duck mixed with Asian vegetables and wrapped in rice paper
- Thai style fish cakes with a cucumber relish and sweet soy sauce
- Marinated fish kebabs
- Cauliflower soup with vegetable beignets
- Chinese pork fillet on Asian infused salad with honey roasted cashew nuts
- Savoury vegetable curry puffs with Greek style minted yoghurt
- Baked polenta layered with Mediterranean style vegetables and Napoli sauce
- Marinated squid salad tossed with coriander, mint and lime
Mains
- Chicken breast filled with ribboned zucchini and mixed herbs
- Asian marinated pork fillet with a sweet soy and ginger glaze
- Seared lamb backstrap finished with balsamic onion jam
- Grilled snapper fillets with salsa verde
- Asian marinated pork chop with a apple and red chilli chutney
- Spicy beef fillet with a coriander relish
- Herb crusted veal with a romescu sauce
- Seared swordfish steak with a light champagne sauce
- Slow braised lamb shanks with red wine and root vegetables
Desserts
- Cointreau and papaya trifle
- Panna cotta with sweet orange butter
- Key lime pie
- Pineapple and cardamom upside down individual cakes with mascarpone
- Mascarpone ginger and pawpaw tarts
- Apricot and apple charlotte served with crème fraiche
- Chocolate walnut tart
- Pawpaw and lime coconut rice pudding
- Apple and passionfruit fool
- Ice cream table, see Boutique Banquet Menu Dessert
Platinum menu - $95 per person
Entrées
- Fragrant curry crusted prawns with lime dressing
- Salt and Pepper squid with chilli jam
- Greek style prawns encased and topped with caramelised fetta
- Crab bisque
- Lightly fried wonton wrappers filled with marinated goats cheese and basil
- Balsamic marinated chicken fillets mixed with pear & thyme, wrapped in filo
- Mango and cumin gazpacho topped with finely diced avocado
- Chicken, grilled peach and macadamia nut salad
- Toasted brioche topped with smoked salmon and dill infused crème fraîche
- Asian marinated duck breast on sesame seed, coriander, cucumber salad
Mains
- Roast chicken breast filled with fetta, semi dried tomatoes & drizzled with basil oil
- Slow roasted pork belly with chilli lime jam
- Lamb backstrap infused with a mint and date paste and finished with a red wine jus
- Grilled salmon fillet topped with a fragrant salsa verde
- Roasted beef loin with a red pepper sauce and ratatouille
- Veal wrapped with prosciutto accompanied by rocket salad
- Asian chicken and duck pie
- Seared pork chops with sweet paprika and herbs
- Seafood Bouillabaisse
- Roasted rib eye fillet with blue cheese crumble
- Lamb fillet with spiced eggplant chutney with a rosemary and red wine jus
- Roasted pork cutlets with polenta and apple sauce
Desserts
- Individual bombe alaska with rum and raisins, raspberry sauce
- Buttered pears with walnuts and cointreau
- Almond lemon and ricotta cake, marbled mascarpone
- Raspberries in sauternes jelly served with red summer fruit
- Cinnamon Bourbon Apple fritters with mascarpone
- Pavlovas with lemon cream and apricot sauce
- Pear tart tatin, house vanilla ice cream
- Apple Calvardos jelly with toffeed apples and cream
- Individual flourless chocolate almond cakes with hot fudge sauce
- Ricotta and panetone puddings, vesousjus sauce
- Ice cream table, see Boutique Banquet Menu Dessert
Menus are subject to change.
"We cannot thank everyone enough at Byron Beach Weddings for our fabulous wedding day. You are a great team who took care of everything for us for both the ceremony and reception."
Kate and Dylan - Continue reading
For further information about our weddings at Byron Bay, please call us on 0411 823 958 or send an enquiry!
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