> Wedding Menus

Wedding Menus

Indulge your senses with our beautiful wedding menus, tastefully designed by our Cypress Lakes Resort chef.

  

Cold Canapés

 

Freshly Shucked Oyster served in a spoon, Natural or with a Thai Dressing

Asian Crepe filled with Peking Duck, served with Hoisin Sauce

Smoked Salmon stuffed with Avocado Compote & Horseradish Dressing

Crostini of Smoked Duck & Caramelised Onion

A selection of assorted Sushi Rolls

Caramelised Onion & Goats Cheese Tartlet

Blue Swimmer Crab & Leek Tartlet with Lemon Flavoured Mayonnaise

Vietnamese Chicken Vermicelli Rice Paper Roll served with Mint Soy Sauce

Grilled Mediterranean Vegetables, Fetta & thinly sliced Coppa Tartlet

Vietnamese Vegetable Vermicelli Rice Paper Roll served with Mint Soy Sauce

 

Hot Canapés

 

Tandoori Chicken Skewer served with Cucumber & Mint Yoghurt

 Japanese Prawn Cake served with Soy Sauce

Red Lentil & Potato Pattie served with a Moroccan Tomato Chutney

Pakoda Spinach & Onion encased in a Chickpea Batter

Involtini of Spinach, Ricotta & Semi Dried Tomato

A Calzone of Braised Mascovey Duck

 Empanade of Creamy Garlic & Prawn

Arancini of Chicken & Artichoke

Green Manzilla Olives stuffed with Fetta, encased in Breadcrumbs & Fried

 Yamba Prawns wrapped in Katifi Pastry with Coconut & Pistachio Nuts

 A traditional boat shaped mini Turkish Pide served with Lamb Mince, Pinenuts, Tomato, Garlic, Cumin & Chilli

Mini Beef Mignons served on Herb Potato Rosti

 

 

 

 

 

 

 

 

 

 

 

 

Ivory and Pearl Three Course Alternate Menu

 

Entrée Options

 

A Salad of Fresh Blue Swimmer Crab with Avocado Compote,Semi-Dried Tomatoes & an Anchovy Dressing

A Four Cheeses & Chive Ravioli with Slow Roasted Capsicum, Kalamata Olives & a Herb Lemon Dressing

Thinly Sliced Coppa served with a Salad of Wild Rocket, Marinated Fetta, Olive Crostini

Smoked Chicken & Pumpkin Risotto with Freshly Shaved Parmesan

 

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 Main Course Options

 

Crispy Skin Chicken Breast Wrapped in Prosciutto, Confit Garlic Peppered Beans with Basil Jus

Slow Roasted Marinated Lamb Rump with Garlic & Potato Pave & Rosemary Infused Sauce

Peppered Beef Rib Eye (served medium) with Slow Roasted Capsicum Pesto & Polenta Chips with a Red Wine Reduction

Roasted Soy Marinated Cod with Lemon Grass, Ginger & Coriander with a Fragrant Rice & Lime Aioli

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Dessert Options

 

Cappuccino of Hazelnut Coffee Mousse served with Vanilla Ice Cream & a Forrest Berry Sauce

Glazed Lemon Curd Tart served with an Orange & Grande Marnier Ice Cream

Traditional Pavlova served with Tropical Fruit Salad & a Passionfruit Dressing

Warm Banana Pudding served with Butterscotch Sauce & a White Chocolate Ice-cream

Served with freshly brewed tea & coffee

  

 

 

 

 

 

 

 

 

 

 

 

Emerald Three Course Alternate Menu

  

Entrée Options

 

Roasted Pumpkin, Asparagus & Goats Cheese Tart  Rocket & Artichoke Salad With Semi Dried Tomato Dressing

Crustacean Bisque Flavoured With Saffron Tips Seafood Quenelle

Veal Tonnato Poached Veal With Caper Berries & Tuna Mayonnaise 

 

 

Thinly Sliced Smoked Duck Rocket Salad with an Orange Glaze Dressing

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Main Course Options

 

Grilled Angus Sirloin (served medium), Pancetta, Glazed Eschalots, Potato Puree, with Tarragon Infused Jus

Sage Baked Corn Fed Chicken Breast on Butternut Pumpkin & White Bean Cassoulet

Flavoured Pork Cutlet, Truffle Infused Polenta, Caramelised Apple Salad & Red Current Jus

Steamed Barramundi Fillet in Tomato Laksa with Vermicelli Noodles & fresh Asian Greens

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Dessert Options

 

Chocolate Crème Brulee with Mascarpone Sorbet with a Light Honey Dressing

Five Spice Pannacotta with Ginger & Kiffir Lime Poached Pears

Toblerone Chocolate Ice Cream & Honey Nougat Ice Cream Pyramid with a Passionfruit & Grande Marnier Syrup

Brandy Snap Basket filled with marinated Strawberries, Vanilla Mascarpone & Champagne Sorbet

 Served with freshly brewed tea & coffee