Menu — MUSE EVENTS CATERING

SNACKS & CANAPES

Freshly shucked oysters (seasonally selected) w/ rhubarb mignonette & lemon.(GF)

Fire grill abrohols scallop, nduja cream, roasted macadamia. (GF)

Boudin pork sausage croquettes, smoked onion aioli.

Coppa di testa, avocado, zhoug, tostada. (V)

Kingfish, gochujang & fermented tomato dressing, pickled daikon, wonton crisp.

Albacore tuna, coconut orange kosho dressing, breakfast radish

Smoked mascarpone, heirloom tomatoes, burnt tomato powder, sourdough crisp. (V)

Wild venison tartare, beetroot, soy cured yolk jam, sourdough crisp.

Pepperberry & alpine rainbow trout, goats cheese, cucumber, house lavosh.

Gougere pastry, pumpkin ricotta, prosciutto. (V)

Silken tofu, house made chilli oil, crispy shallots, green onion and tamari. (V)

Muse classic beef sausage roll, nigella seeds, house made tomato sauce.

Skewers (Charcoal and hibachi).

Chicken thigh & spring onion, smoked tare and smoked shallot aioli.

Chicken thigh, harissa & preserved lemon. (GF)

Chef's selection of seasonal seafood/fish.

Pork belly & spring onion, gochujang and apple tepache glaze smoked shallot aioli.

Flank steak, egg yolk jam, pangratatta smoked shallot aioli. (GF)

Australian shiitake mushrooms and smoked tare sauce. (V)

Roast pumpkin skewer w/ garlic toum. (V)

Tiger prawn w/ burnt tomato & fennel butter. (GF)

SMALL PLATES

Raw fish, orange and black garlic, sea succulents.
(Add Brook Trout Caviar +3pp) (GF)

Spaetzle, smoked winter greens, parmesan foam. (V)

Fire grilled skull island prawns w/ burnt tomato and fennel butter. (+2) (GF)

Margra lamb riblet, spiced mead & smoked honey glaze, salad of lettuce and sumac onions. (GF)

Dami dami venison tartare, beetroot, soy cured yolk jam, sourdough crisp.

Cauliflower tempura, macadamia & fennel cream, house chilli oil, crispy saltbush. (V)

Roasted pork belly burnt ends, gochujang apple tepache glaze, butter lettuce, soft herbs and kimchi. (GF)

Chargrilled swordfish steak & burnt lemon aioli. (GF)

Woodfire roasted pumpkin steak, cashew cream and smoked tomato. (V)

Fried chicken karaage w/ house chilli oil, smoked honey and shallot aioli.

Eight hour smoked pork shoulder and charred slaw slider w/ house BBQ sauce.

Chorizo brioche roll w/ jalapeno verde aioli, grilled peppers and onions.

Prawn & Lobster brioche roll w/ fennel and parsley buttermilk remoulade.

LARGE PLATES

Wagyu beef rump smoked over cherry wood, house mustard. (GF)

Whole grilled barramundi, tomato & fennel jam, pernod cream & bay leaf oil. (GF)(+5)

Aylesbury duck two ways, six hour confit leg & ironbark grilled breast, plum & mandarin glaze, jus, pickled sapphire grapes. (GF)(+5)

Woodfire roasted pumpkin steak, cashew cream, smoked tomato powder. (V)

Whole chicken ballantine, smoked leek, miso butter sauce.

Charcoal grilled & smoked swordfish steak, burnt lemon aioli. (GF)

Charcoal grilled pork cutlet, pickled mustard seeds, cider poached apple. (GF)

Fire grilled lamb shoulder basted w/ garlic toum, served with yemenite zhoug.

SIDES

Woodfire roasted carrots, smoked zaatar glaze, whipped goats curd, carrot top vinaigrette, candied walnuts. (GF)(V)(+2)

Grilled savoy cabbage, smoked burnt leek, coconut labne, mead vinegar. (GF)(V)(+2)

Triple cooked potatoes, old bay seasoning. (V)

Locally farmed leaves dressed w/ rhubarb & houjicha vinaigrette. (GF)(V)

Crisp lettuce, buttermilk ranch, pangratata. (V)

Chargrilled green beans, aged shiraz vinegar, candied almonds. (V)

Harissa & cured lemon, brussel sprouts, confit Jerusalem artichoke, cashew cream, buckwheat crisp. (V)

AN EXAMPLE OF OUR menu.

“I just wanted to email on behalf of Corrs Chambers Westgarth and say thank-you so much for Francesca and her partner’s incredible hospitality at last night’s event.

We received great feedback about the food that was provided and your service to us as a group”

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