BANQUET & BEVERAGE MENU
WEDDINGS AT RYDGES RESORT HUNTER VALLEY
TABLE OF CONTENTS
CANAPE SELECTION
- PAGE 03 –
ENTRÉE SELECTION
- PAGE 04MAIN SELECTION
- PAGE 05 -
BEVERAGE MENU – THE WINERY TOUR
- PAGE 06 -
BEVERAGE MENU – THE HUNTER VALLEY TOUR
- PAGE 07 -
CANAPE SELECTION SELECT
FOUR
Cold Canapes
• Beetroot & feta (V)
• Cherry tomato, caramelised onion & goat’s cheese tart (V)
• Heirloom baby vegetable skewers (VE, GF)
• Peking duck crepe with hoisin
• Oysters with yuzu & togarashi (GF, DF)
• Assorted sushi with soy & wasabi (GF, DF)
• Prawn rice paper roll soy & lime (GF, DF)
• Smoked salmon & ricotta blinis (GF)
• Thai beef skewer with nam jim (GF, DF)
• King crab & native spiced leek tart (DF)
Hot Canapes
• Pistachio lemon & saffron croquette (V)
• Asian beef skewers
• Karaage chicken
• Pork belly bites sticky sauce (GF, DF)
• Tandoori chicken skewer with mint yoghurt (GF)
• Prawn on lemongrass skewer
• Beef wellington
• Pumpkin & goat’s cheese b’stilla (V)
• Vegetable dumpling with pickled seaweed (V)
• Thai fish cakes
• Lamb kofta (DF)
ENTREE SELECTION
SELECT TWO
• Kingfish ceviche, blood orange, coconut, cucumber & watermelon radish (GF, DF)
• Korean caramel pork belly, daikon & charred cabbage (DF)
• Heirloom beetroot, pistachio, goat’s curd & olive (V, GF)
• Duck breast, cherry, fennel & apple (GF, DF)
• Typhoon shelter prawns, cucumber & yuzu corn (DF)
• Grapes, buffalo mozzarella & nut cluster (V, GF)
• Chicken liver plate, baby fig, ciabatta & pickle
• Beef tataki, artichoke, ponzu & green onion (DF)
• Sous vide chicken, curry pumpkin puree, enoki & fried curry leaf (GF, DF)
• Miso mushroom, black garlic & smoked celeriac (VE, GF)
MAIN SELECTION
SELECT TWO
• Chicken supreme, truffle mushroom ketchup, smoked potato fondant & charred leek (GF)
• Soft herb polenta, leek, caramelised onion, greens & walnut (VE)
• Roasted lamb rump, minted pea, pickled onion & barley (DF)
• Master stock beef cheek, beetroot, edamame & cipolli (DF) (+$5pp for tenderloin)
• Pork belly, beetroot, pepper berry, kipfler potato & samphire (GF, DF)
• Heirloom tomato & barley risotto, Persian fetta & kale (V)
• Monkfish, squid ink & chardonnay white bean cassoulet (GF)
• Glazed duck leg, celeriac puree, puy lentil & olive relish (GF)
• Barramundi, sweet potato, sprouts & caper beurre noisette (GF)
• Beef tenderloin, parsnip, heirloom carrot, cavalo nero & jus (GF, DF)
THE WINERY TOUR
Wines
Choice of any 3 wines
Sparkling
• Brokenwood 8 Rows Sparkling
White
• First Creek Botanica Chardonnay
• De Bortoli DB Winemaker Range Sauvignon Blanc
Red
• First Creek Botanica Shiraz
• De Bortoli DB Winemaker Range Cabernet Sauvignon
Beer
• Hahn Premium Light
And a choice of 1 tap beer
• Sydney Brewery Lager
• Sydney Brewery Pale Ale
Non-Alcoholic
• Great Northern Zero
• McGuigan Zero Sauvignon Blanc
• Selection of soft drinks and juices
THE HUNTER VALLEY
FAVOURITES
Wines
Choice of any 4 wines
Sparkling
• Peterson House Gateway
• Bimbadgen Sparkling Semillon
White
• Audrey Wilkinson Semillon
• Tyrrell’s Hunter Valley Chardonnay
• Briar Ridge “Which Way” Pinot Gris
• Tulloch Verdelho
Red
• Leogate Gatecrasher Shiraz
• Audrey Wilkinson Tempranillo
• Tyrrell’s Old Winery Pinot Noir
• Tulloch Cabernet Sauvignon
Rosé
• Audrey Wilkinson Rosé
Beer
• Hahn Premium Light
And a choice of 2 tap beers
• Sydney Brewery Lager
• Sydney Brewery Pale Ale
• Sydney Brewery Pilsner
Non-Alcoholic
• Great Northern Zero
• McGuigan Zero Sauvignon Blanc
• Selection of soft drinks and juices
