Stationary

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Crudité, free standing crisp dipping vegetables served with assorted dips
Layered torta of westfield farm goat cheese, roasted sweet peppers & thyme, and olive relish served with fresh baguette & melbas

First course

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Charred melon gazpacho with honey, tarragon & parma prosciutto toast

Main course

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Chilled olive oil poached cod served with butter lettuce, heirloom tomatoes, fresh cured olives, hard cooked eggs, creamer potatoes & chive goddess aioli

Dessert

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Blueberry crème fraîche panna cotta with berry compote