15/07/2025
It was a pleasure catering for David’s birthday celebrations over the weekend.
Held at this beautiful Tusmore home, the evening saw guests greeted with canapes of rare eye fillet of beef on crostini with horseradish creme and salted caper, petite potato tartlets with chickpea and basil mascarpone, slow roasted truss tomato and pickled red radish, and smoked chicken croquettes with red Leicester cheese and capsicum jam.
As guests found their seats, our team served warmed Tosacana rolls with whipped butter before moving onto prosciutto-wrapped Spencer Gulf prawn with smoky paprika aioli, sweet pea salsa verde, rocket and English spinach micro salad.
French-inspired mains included confit duck a l’orange complemented with orange and fennel micro salad and pave potato, and green beans with burnt butter.
To finish, guests were treated to a selection of our winter menu collection petit fours and a traditional “plateau de fromage” of Crémeux d’Argental, Comte AOC 12 Months and King Island Roaring 40s Blue Cheese.
Chairs, crockery and cutlery
Linen
Flowers
Catering
Styling and front of house
