Entree, Main & Dessert are sorted!

SATURDAY 26TH SEPTEMBER

PRE ORDERS ONLY

This weekend I have changed things up and decided to offer a savoury & sweet option. 

ENTREE 

• Local Hand Made Sourdough Loaf from Phoebe’s Meadow w/ Fresh Herb Garlic Butter & Mozzarella Cheese.

This will come in a foil tray ready to be put straight into the oven. I recommend baking at 180 degrees until golden brown - approx 15minutes. 

MAIN

All items come in a 1 litre container unless stated otherwise.

• Roasted Pumpkin, Baby Spinach, Feta, Mozzarella & Parmesan Risotto (GF). 

Made with homemade chicken stock, fresh roasted pumpkin & fresh herbs. Simply reheat your risotto and sprinkle with parmesan & fresh herbs.

• 8x Arancini w/ Tomato Basil Sauce & Shaved Parmesan.

What’s included: 8x decent sized hand made arancini approx 100g each. A container of slow cooked tomato basil sauce. A container of shaved parmesan. A container of fresh chopped herbs.

You will need to fry your arancini until golden (I recommend frying at 160 degrees), then simply warm your tomato sauce and finish with a sprinkle of parmesan & fresh herbs. 

DESSERT

• Black Forrest Cake Tub.

 Layers of my chocolate mud cake, black cherry compote, whipped cream & chocolate mousse. 

• Raspberry Lamington Cake Tub (GF).

Layers of GF vanilla bean cake, raspberry jelly soak, raspberry compote, coconut & whipped cream.