Post on 22-Feb-2020
C r e a t i n g p e r s o n a l i s e d d i n i n g e x p e r i e n c e s t o r e m e m b e r …
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Violets and Vinegar Formal sit down menu
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A formal sit down meal is an elegant and sophisticated way to bring your family and friends together to celebrate your special day.
Our menu is constantly evolving, utilising the beautiful produce that the seasons and the Southern
Highlands provide us with. We pride ourselves on being able to source the freshest local produce to make your dining experience one to remember.
If you have a family favourite that you would like to incorporate into your menu for your special day,
all you need to do is ask. At Violets and Vinegar we are more than happy to make sure that your celebration meal is a reflection of who you are as a couple.
A two, three, four or five course menu may be selected from the options that follow.
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Following your ceremony at one of the many beautiful
locations around Mali Brae Farm, guests may wish to
retire main venue for beverages and a selection of canapés while you have
photographs taken.
A B
Canapés (choose 3)
Selection of mixed bruschetta
Caramelised onion, pear and parmesan crisp
Chorizo, caramelised onion and fetta crostini
Prawn and mango cocktail, coconut and lime dressing
Olive tapenade, shiraz poached pear & beetroot crisp
Sweet potato, cinnamon & crème fraiche tartlet
Beetroot cured ocean trout w/ avocado lime mousse and caviar spoons
Sesame crusted yellow fin tuna w/ wakame and ponzu dressing
Duck liver pate w/ beetroot mousse & red sorrel on brioche
Seared scallop, white bean & prosciutto tartlets
Confit duck & mushroom Yorkshire puddings
Sticky Asian pork spare ribs w/ buckwheat noodles
Crispy pork belly w/ apple watercress and crème fraiche
Rabbit & ham hock terrine w/ fig chutney & chives
Chicken & scallion roulade w/ roasted pistachios & bell pepper essence
Dukkah crusted kurobuta pork fillet w/ carrot puree & chervil
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A B C
D E F
A grazing table is a spectacular way to begin your banquet feast
at Mali Brae Farm. The table is set in the pavilion
and covered prior to your ceremony so that it is ready for your guests to feast on. Picnic
baskets are a great summer alternative to the grazing table.
Violets and Vinegar Grazing Table
Our grazing table consists of items such as Spanish jamon, sopressa, Hungarian salami,
manchego cheese, camembert cheese topped with local honey and figs, Spanish goats cheese
w/ rosemary, marinated olives, sweet baby bell peppers stuffed w/ fetta, caramelised onions,
dried apricots, Israeli figs, an assortment of nuts, all accompanied by an range of wood fired
breads. Our dips and relishes are house made with favourites including pumpkin hummus, semi-
dried tomato pesto, beetroot tzatziki, & Sicilian olive tapenade.
You can leave the styling of your grazing table up to us or we can incorporate elements
of your own wedding styling to ensure your look is consistent.
Flowers and styling available upon consultation.
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Our wood fire oven is nestled in the courtyard of Mali Brae Farm’s Pavilion. With great
access to the bar and shelter for your guests, the pizza oven is a
fabulous starter option for your guests.
Bread
(se rved with o live o il & balsamic v inegar)
Traditional sour dough
Olive & rosemary sour dough
Ciabatta
Pizza
Parmesan & pesto
Garlic & thyme
Chipotle pork, provolone & peach
Potato, prosciutto & Gruyere
Verde, buffalo mozzarella & basil
Pepperoni, cacciatore & chilli
Spiced lamb, pumpkin & tzatziki
Violets pissaladiere
From the Oven (Choose 3)
No Dough
Roasted zucchini, mint & almonds
Eggplant, burrata & chilli oil
Chorizo in cider
Fig, mozzarella, prosciutto & vinocotto
Caponata
Sage & ricotta meatballs
If you after a woodfired option that does not contain a wheat base you may want to
consider some of our ‘no dough’ options.
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Share Platter Entrée (Choose 3 to share)
Pork rillettes, potato, beetroot & artichoke w/ chicory, crackle & mustard chives
Kingfish & scallop ceviche, heirloom cherry tomatoes, fennel, young coconut & chili oil
Garlic beef, beetroot & burrata w/ Spanish onion, mache’ & mole rojo
Duck, orange & beetroot salad w/ hazelnuts, watercress & orange blossom dressing
Vincotto glazed quail, grape, pecorino pepato w/ arugula & thyme
Ham, chicken & pistachio terrine, black garlic toast & fris’ee salad
Natural oysters
Kilpatrick oysters
Lemongrass, chilli & lime oysters
To begin the more formal, sit-down section of your wedding reception, you may like to consider our shared entrées for your guests. Our entrees are diverse and carefully balanced, a perfect way to
begin your Mali Brae Farm feast.
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Alternate Drop Entrée
Alternate Drop Main
(alternate drop, choose 2)
Beetroot cured ocean trout, blood orange, beetroot & pomegranate w/ finger lime oil
Crispy skin pork belly w/ diver scallop, apple puree, heirloom radish & apple cider reduction
Char grilled octopus, chorizo & grilled peach w/ smoked pecans & chimichurri
Pea & ham soup w/ crème fraiche, crispy jamon & parmesan crisp
Grilled baby calamari, Belgian endive, kipfler & herb salad w/ gribiche sauce
Potato, leek, gruyere & mushroom tart w/ bitter leaves & honey chilli glaze
Tuna nicoise, spring vegetables & poached quail egg
King prawn, snow crab angel hair salad w/ celeriac, lemon preserve & mustard leaves
(alternate drop, choose 2)
Rare roasted cutlet and noisette of spring lamb w/ sweet pea puree, onion foam,
zucchini blossom & shiraz jus
Scarlet ocean trout & butter poached scampi, celeriac, grape, apple & radish remoulade
Sous vide breast and ballotine of spatchcock w/ truss tomatoes, young asparagus,
white onion puree & balsamic jus
Tamarind glazed Cone Bay barramundi, fondant potato, sea urchin emulsion & garlic shoot.
Pan roasted breast & croustillant of Thirlmere duck, turnip puree, balsamic fig, pickled beetroot & walnut
Pistachio dukkah crusted pork fillet, textures of spring vegetables, tendrils & date puree
Rare roasted fillet of beef, sautéed wild mushrooms, horseradish mash, spring leek & jus li
Hot smoked beef cheek, horseradish mash, charred leek & black garlic juz
Puy lentil, mushroom, manchego & sage risotto
Addit ional Items
The following items are available upon consultation:
Cheese towers
Naked wedding cakes
Dessert tables
Supper
Wedding day breakfast / lunch
Bombonieres / name places
Wedding invitations / save the date cards
Dessert
(alternate drop, ch oose 2)
Decadent dark chocolate torte
Fig, chocolate & almond strudel
White chocolate & raspberry tart
Banoffee pie
Citrus tart
Tea & Coffee included
Cakage (applicable to all cakes and cake substitutes not
made by Violets and Vinegar) - $2.50 per person
Our desserts can be served on platters to share, as an alternate
drop or as dessert canapés to accompany post banquet
beverages. Dessert tables are also available.
Wedding Cakes
At Violets and Vinegar we custom make your wedding cake after meeting with
you to discuss your favourite dessert memories. Any flavours, ideas or
special family delicacies can be incorporated into a cake that is distinctly
unique to you as a couple.
I tem
Avai labi l ity Location
Grazing table* April – September Pavilion Antipasto picnic baskets*
October - March Gum trees
Canapés* All year Outside main venue From the pizza oven* April – September Pavilion Seated shared entrée* All year Main venue Alternate drop entrée* All year Main venue Paella
October – March April – September
Outside main venue/ Dairy veranda Pavilion courtyard
Mulled wine between ceremony and reception
October – March April – September
Main Bar Pavilion
Dessert canapés All year Main venue Dessert table All year Main venue Wedding cakes All year Main venue Breakfast morning of wedding
All year Cottage
Brunch morning of wedding
All year Cottage
Lunch day of wedding All year Cottage
All pricing subject to GST. Please check availability and location details.
Feel free to contact us should you have any questions.
Violets and Vinegar Catering List Alternate Drop
(Entrée & Main)
A minimum of one additional pre-reception course* must be added
Violets and Vinegar Terms and Conditions of Service
The following terms and conditions are a summary only. For full terms and conditions please see the Catering
Agreement. By making a booking with Violets and Vinegar, you are agreeing to the Terms and Conditions listed
on the Catering Agreement. All pricing is subject to GST. Functions of 70 people or less will incur a 10%
surcharge. Violets and Vinegar reserve the right to use the number of staff considered appropriate for each
function. Wait staff wages are included for the first 8 hours. Wait staff are then charged at $35 each per hour
(Sunday and public holiday rates apply for all staffing hours). Bar staff available at $35 each per hour
(Sunday and public holiday rates apply). Bar service available until 10:30pm unless otherwise specified. A
$500 bond is required 2 weeks prior to the event. No catering from any other source permitted, including self-
catering, with the exception of a wedding cake. Cakage is charged at $2.50 per head for all cakes and cake
substitutes. Estimates are valid for one month from the date of issue. A $2000 non-refundable deposit is
required at the time of booking. The Catering Agreement must be completed and returned within 7 days of the
booking being made. Packages can not be downgraded. Quoted numbers are the minimum numbers payable
for any event. Full payment and final numbers are required 30 days prior to the function date. Any dietary
requirements must be made known 30 days prior to the event, otherwise it cannot be guaranteed that they can
be catered for. No refunds or changes to bookings will be made after this time. Allocated cooking space must
be clean and clear at time of arrival otherwise a cleaning fee will be charged. No entry to the kitchen is
permitted during service. Additional kitchen equipment may be required at the expense of the client. Violets
and Vinegar do not supply hire equipment including tableware, glassware or linen. All equipment required must
be hired by the client unless prior arrangements have been made. All breakages must be paid for. Any hired
equipment must be returned clean and in the same packaging as it was delivered. Violets and Vinegar do not
accept responsibility for any misadventure to an individual or damage to property that may occur before,
during or after a function as a result of a product, service or otherwise. Violets and Vinegar do not accept
responsibility for any delay or cancellation in service that may occur as the result of extreme weather, natural
disasters, road closures, accidents, other unforeseen, unavoidable circumstances or otherwise. Violets and
Vinegar menus and pricing are subject to change without notice. Violets and Vinegar pricing and Terms and
Conditions of Service are subject to change without notice. Violets and Vinegar reserve the right to refuse
service to anyone not adhering to our Terms and Conditions.