Laissez-faire Catering is proud to be a part of another perfectly delivered event! Check out the event details and photos below.
Sydney event details:
Event: Annual Gala Dinner+Alumni Awards 2019
Date: 23 May 2019
Venue: The Great Hall
Attendance: 170 people
Menu: Cocktail on arrival + 3 course dinner
CANAPES
Bethrunga lamb with aubergine, sun-blushed tomatoes and olive crostini Mushroom, truffle and parmesan arancini ball (V)
BREAD
Sourdough bread rolls with organic butter, olive oil and balsamic vinegar
ENTRÉE
Beetroot and gin cured Mt Cook salmon, crushed cucumber, shaved fennel salad, basil oil (GF/LF)
VEGETARIAN OPTION
Marinated Buffalo mozzarella, peas, broad beans, mint and oven dried cherry tomatoes (GF/V)
MAIN
Lemon pepper spiced Hiramasa kingfish, roasted cherry tomato medley with olive cheeks, baby capers and lemon thyme (GF/LF)
Dijon crusted Wagyu rump, soft gorgonzola polenta, sautéed mushroom herb jus (GF) Roasted winter vegetable tian, chimichurri tomato and edamame (VN)
DESSERT
Caramelised pear tarte tatin, candied walnut, brandy anglaise
APRES
Organic and sustainable coffee | Selection of fine teas
DRINKS
Pepperton Estate Brut Cuvee | Pepperton Estate Sauvignon Blanc NSW
Pepperton Estate Shiraz NSW | James Boag Premium | James Boag Premium Light
Espresso Martini ($15 at the bar)
Photo credit:
Joel Mesas
www.joelmesas.com
https://www.instagram.com/joeljowe/
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