Tumbling Waters Retreat Wedding Reception Venue Luxury Accommodation Stanwell Tops Sydney NSW

Wedding Menus

Our menus have been designed by our executive chef Paula Arvela. Having worked in many award winning restaurants with renowned chefs world wide, Paula has been at Tumbling Waters since opening in 2002.

Should your favourite dish not be part of our menu selection, Paula will only be too happy meet with you.

Menus are subject to availability and seasonal changes - some dishes may incur an additional tariff pending market price.

SIT DOWN MENU

ENTREE

- Soy, ginger and star anise flavoured roasted duck in Chinese pancakes
- Homemade seafood ravioli in a red pepper bisque
- Smoked chicken lasagne with leeks and silverbeet cream sauce
- Chicken terrine with roasted capsicum, spring onions, speck, pistachio and chunky pear chutney
- Stuffed cabbage rolls served on skordalia with a tomato and cumin sauce
- Swordfish skewers on cannellini bean salad with tomato, olives and parsley salsa
- Prawn and avocado stack with coriander and lime dressing
- Seared scallops on smoky eggplant topped with cucumber salsa (seasonal)
- Pea, smoked ham and rosemary risotto with seasonal vegetable fritters
- Baked mushrooms stuffed with onions, pancetta, parmesan and thyme
- Home made potato gnocchi with pesto, oven-dried tomatoes and parmesan shavings *unavailable for silver sitdown with guests numbers>30

- Individual tarts of baby spinach, pecorino, pine nuts and mint with baby leaf salad

MAIN

- Pan-seared Atlantic salmon with cauliflower puree and lemon mayo
- Grilled blue-eye cod with chermoula on Fattoush (seasonal)
- Roasted fillets of fish wrapped in prosciutto on caponata with green tapenade
- Lamb backstrap on braised cabbage with an aubergine, red pepper and parsley relish
- Roasted veal loin on polenta cake with tomato, caper and black olive sauce
- Char-grilled fillet of beef, stuffed mushrooms, roasted potato with reduced red wine and veal jus
- Osso bucco with gremolata on saffron risotto
- Confit of duck with slow cooked puy lentils and mustard fruits
- Chicken breast with pancetta, smoked mozzarella on tomato sauce
- Individual vegatarian shepherd'a pie servded with stuffed tomato and rocket salad
- Vegetarian pilaf, chickpea burgers with tomato, chilli and cumin jam

DESSERT

- Individual macadamia tart with praline cream
- Tiramisu with sugar walnuts
- Panna cotta with compote of seasonal fruits
- Apple crumble with double cream
- Belgian dark chocolate mousse
- Amaretto and chocolate Italian pudding with raspberry coulis
- Caramelised sweet rice pudding served with rose water infused fruits
- Mixed berry semifredo with honeycomb cream
- Traditional creme caramel with fresh seasonal fruits
- Kaffir-lime leaf bavarois with sugar burnt pineapple
- Crunchy chocolate lasagne layered with citrus flavoured ricotta and glace fruits
- Sticky date pudding served with caramel sauce and vanilla ice cream

ROAMING COCKTAIL MENU

HOT CANAPES

- Mini shepherd's pie served with tomato and onion jam
- Filo pastry parcel with a filling of spinach and ricotta cheese
- Mini tartlets with oven-dried cherry tomato, leeks and feta
- Individual rustic pizetta with caramelized onion, goat's cheese and rosemary
- Vegetable curry puffs served with minted yoghurt

-Roasted pumpkin and coconut shooter
- Portuguese bacalhau (salt cod) fritters served with roasted capsicum relish
- Salt and pepper prawns on an Asian slaw
- Char-grilled lamb cutlets with salsa verde
- Chicken skewers with spicy peanut sauce
- Roasted lamb loin, cannellini bean puree and sumac on pastry discs
- Steamed prawn and pork dumplings served with dipping sauce

COLD CANAPES

- Peking duck pancakes
- Beef Sang Choy Bau
- Dill flavoured roulade with smoked salmon, creme fraiche topped with caviar
- Sea scallops on smoky eggplant with coriander and chilli relish (seasonla)
- Individual Spanish tortilla with potato, chorizo and caramelized onion
-Bocconcini, cherry tomatoes and kalamata olives skewers
- Gazpacho in a shot glass
- Fresh oysters with lime and pickled cucumber
- Mini prawn cocktail served in ceramic spoons
- Vietnamese seafood rice paper rolls
- Seared tuna on sushi rice with Ponzu sauce
- Home cured salmon gravlax, mustard and dill dressing on blini

ROAMING COCKTAIL ENTREE

-Crab leek and chilli cannelloni with a fresh tomato and red pepper sauce
- Cajun rubbed skewers of fish on skordalia with sweet corn and tomato salsa
- Veal and pork polpettini with chunky pasta and tomato sauce
- Thai chicken salad with Asian greens, chilli and roasted peanuts
- Charred grilled fillet of beef with kipfler potatoes, wild rocket and mustard vinaigrette
- Slow roasted lamb, sweet potato, white beans and baby spinach salad with a green olive dressing
- Salad of roasted duck flavoured with honey, soy and ginger served with Chinese cabbage, mint and coriander
- Pinchitos Morunos - spanish style beef (or pork) skewers with chickpeas and sumac salad
- Spicy roasted pumpkin and coconut soup served with poppadums
- Warm roasted Mediterranean vegetables with oven dried tomatoes, pine nuts, and goat's feta

ROAMING COCKTAIL MAIN

-Lamb tagine with preserved lemon and sweet potato on couscous
- Beef skewers with potatoes in Indian spices served with and chutney

- Red curry chicken with snake beans and rice
- Risotto of mushrooms with slow cooked lamb shanks and gremolata
- Satay chicken skewers served with aromatic bsmati rice
- Catch of the day in chermoula with potato and green bean salad
- Spiced braised pork with prunes and orange confit on roasted garlic mash
- Smoked chicken and roasted red pepper lasagne with spinach cream sauce
- Crustless pie of herbed ricotta served with roasted beetroot and dukkah salad
- Vegetable curry with chickpeas on lemon spicy rice

ROAMING COCKTAIL DESSERT

- Cold chocolate pudding served with double cream
- Mixed berry semifreddo
- Creme brulee
- Apple crumble with vanilla flavoured cream
- Dark Belgian chocolate mousse
- Individual up-side down caramelized pineapple cake
- Creme caramel with chantilly cream
- Sticky date pudding served with caramel sauce
- Traditional triffle with fruits of the season
- Rich dark Belgium chocolate fondue with fresh seasonal fruit, macadamia nuts and marshmellows

ADDITIONAL SELECTIONS

Tumbling Waters Jungle Juice - $7 per person
An exotic blend of spirits and fruit

Cheese platter - $7 per person
- White rind cheese
- Blue cheese
- Aged cheddar
- Served with a selection of crisps, fruit bread, Persian dried figs, and fresh fruit

Selection of two Dips - $7 per person
- Babaghanoush
- Hummus
- Beetroot
- Guacamole
- White Beans
- Tapenade
- Served with garlic infused Lebanese bread

Warm roasted nuts with oriental spices - $3 per person..

Rich dark Belgium chocolate fondue with fresh seasonal fruit, macedamia nuts and marshmellows - $7 per person.

Summer fruit sorbet - $5 per person..

	TUMBLING WATERS RETREAT
		Wedding Menus Our menus have been designed by our executive chef Paula Arvela. Having worked in many award winning restaurants with renowned chefs world wide, Paula has been at Tumbling Waters since opening in 2002. Should your favourite dish not be part of our menu selection, Paula will only be too happy meet with you. Menus are subject to availability and seasonal changes - some dishes may incur an additional tariff pending market price. SIT DOWN MENU ENTREE - Soy, ginger and star anise flavoured roasted duck in Chinese pancakes - Homemade seafood ravioli in a red pepper bisque - Smoked chicken lasagne with leeks and silverbeet cream sauce - Chicken terrine with roasted capsicum, spring onions, speck, pistachio and chunky pear chutney - Stuffed cabbage rolls served on skordalia with a tomato and cumin sauce - Swordfish skewers on cannellini bean salad with tomato, olives and parsley salsa - Prawn and avocado stack with coriander and lime dressing - Seared scallops on smoky eggplant topped with cucumber salsa (seasonal) - Pea, smoked ham and rosemary risotto with seasonal vegetable fritters - Baked mushrooms stuffed with onions, pancetta, parmesan and thyme - Home made potato gnocchi with pesto, oven-dried tomatoes and parmesan shavings unavailable for silver sitdown with guests numbers>30 - Individual tarts of baby spinach, pecorino, pine nuts and mint with baby leaf salad MAIN* - Pan-seared Atlantic salmon with cauliflower puree and lemon mayo - Grilled blue-eye cod with chermoula on Fattoush (seasonal) - Roasted fillets of fish wrapped in prosciutto on caponata with green tapenade - Lamb backstrap on braised cabbage with an aubergine, red pepper and parsley relish - Roasted veal loin on polenta cake with tomato, caper and black olive sauce - Char-grilled fillet of beef, stuffed mushrooms, roasted potato with reduced red wine and veal jus - Osso bucco with gremolata on saffron risotto - Confit of duck with slow cooked puy lentils and mustard fruits - Chicken breast with pancetta, smoked mozzarella on tomato sauce - Individual vegatarian shepherd'a pie servded with stuffed tomato and rocket salad - Vegetarian pilaf, chickpea burgers with tomato, chilli and cumin jam DESSERT - Individual macadamia tart with praline cream - Tiramisu with sugar walnuts - Panna cotta with compote of seasonal fruits - Apple crumble with double cream - Belgian dark chocolate mousse - Amaretto and chocolate Italian pudding with raspberry coulis - Caramelised sweet rice pudding served with rose water infused fruits - Mixed berry semifredo with honeycomb cream - Traditional creme caramel with fresh seasonal fruits - Kaffir-lime leaf bavarois with sugar burnt pineapple - Crunchy chocolate lasagne layered with citrus flavoured ricotta and glace fruits - Sticky date pudding served with caramel sauce and vanilla ice cream ROAMING COCKTAIL MENU HOT CANAPES - Mini shepherd's pie served with tomato and onion jam - Filo pastry parcel with a filling of spinach and ricotta cheese - Mini tartlets with oven-dried cherry tomato, leeks and feta - Individual rustic pizetta with caramelized onion, goat's cheese and rosemary - Vegetable curry puffs served with minted yoghurt -Roasted pumpkin and coconut shooter - Portuguese bacalhau (salt cod) fritters served with roasted capsicum relish - Salt and pepper prawns on an Asian slaw - Char-grilled lamb cutlets with salsa verde - Chicken skewers with spicy peanut sauce - Roasted lamb loin, cannellini bean puree and sumac on pastry discs - Steamed prawn and pork dumplings served with dipping sauce COLD CANAPES - Peking duck pancakes - Beef Sang Choy Bau - Dill flavoured roulade with smoked salmon, creme fraiche topped with caviar - Sea scallops on smoky eggplant with coriander and chilli relish (seasonla) - Individual Spanish tortilla with potato, chorizo and caramelized onion -Bocconcini, cherry tomatoes and kalamata olives skewers - Gazpacho in a shot glass - Fresh oysters with lime and pickled cucumber - Mini prawn cocktail served in ceramic spoons - Vietnamese seafood rice paper rolls - Seared tuna on sushi rice with Ponzu sauce - Home cured salmon gravlax, mustard and dill dressing on blini ROAMING COCKTAIL ENTREE -Crab leek and chilli cannelloni with a fresh tomato and red pepper sauce - Cajun rubbed skewers of fish on skordalia with sweet corn and tomato salsa - Veal and pork polpettini with chunky pasta and tomato sauce - Thai chicken salad with Asian greens, chilli and roasted peanuts - Charred grilled fillet of beef with kipfler potatoes, wild rocket and mustard vinaigrette - Slow roasted lamb, sweet potato, white beans and baby spinach salad with a green olive dressing - Salad of roasted duck flavoured with honey, soy and ginger served with Chinese cabbage, mint and coriander - Pinchitos Morunos - spanish style beef (or pork) skewers with chickpeas and sumac salad - Spicy roasted pumpkin and coconut soup served with poppadums - Warm roasted Mediterranean vegetables with oven dried tomatoes, pine nuts, and goat's feta ROAMING COCKTAIL MAIN -Lamb tagine with preserved lemon and sweet potato on couscous - Beef skewers with potatoes in Indian spices served with and chutney - Red curry chicken with snake beans and rice - Risotto of mushrooms with slow cooked lamb shanks and gremolata - Satay chicken skewers served with aromatic bsmati rice - Catch of the day in chermoula with potato and green bean salad - Spiced braised pork with prunes and orange confit on roasted garlic mash - Smoked chicken and roasted red pepper lasagne with spinach cream sauce - Crustless pie of herbed ricotta served with roasted beetroot and dukkah salad - Vegetable curry with chickpeas on lemon spicy rice ROAMING COCKTAIL DESSERT - Cold chocolate pudding served with double cream - Mixed berry semifreddo - Creme brulee - Apple crumble with vanilla flavoured cream - Dark Belgian chocolate mousse - Individual up-side down caramelized pineapple cake - Creme caramel with chantilly cream - Sticky date pudding served with caramel sauce - Traditional triffle with fruits of the season - Rich dark Belgium chocolate fondue with fresh seasonal fruit, macadamia nuts and marshmellows ADDITIONAL SELECTIONS Tumbling Waters Jungle Juice - $7 per person An exotic blend of spirits and fruit Cheese platter - $7 per person - White rind cheese - Blue cheese - Aged cheddar - Served with a selection of crisps, fruit bread, Persian dried figs, and fresh fruit Selection of two Dips - $7 per person - Babaghanoush - Hummus - Beetroot - Guacamole - White Beans - Tapenade - Served with garlic infused Lebanese bread Warm roasted nuts with oriental spices - $3 per person.. Rich dark Belgium chocolate fondue with fresh seasonal fruit, macedamia nuts and marshmellows - $7 per person. Summer fruit sorbet - $5 per person..