Leah and Stephen

Bhadra Bales

Byron Bay Hinterland

A luscious long Tuscan lunch; this was the brief from our Bride and Groom who married in the Byron Hinterland on a perfect December day. The venue was Bhadra Bales, a very tastefully renovated farm perched on a Brooklet hilltop which provides one of the best views of the surrounding countryside. The marquee had all walls up and the guests, seated at 2 giant hearty tables, had prime Shire views as they dined their way through the afternoon into a fantastic shindig finale.
This is an example where Eatdrink stepped outside our regular menu service & designed a bespoke menu tailored to our clients wishes.

MEZZE

  • Giant Antipasti Spread of Pernod Cured Salmon Gravlax, Crispy Pancetta and Prosciutto, Beetroot Fennel & Orange Dip, Cumin Spiced Humus, Marinated Fetta in Zest infused Oil & Pink Peppercorns/Herbs, Marinated Warm Olives, Herb Marinated Artichokes, Baby Asparagus with Lemon Zest and Sea Salt
  • Served with Fresh and Toasted Ficelle, Grissini,

LITTLE FOOD

  • Rice Paper Rolls of Summer Vegetables, Herb, Chilli, Vermicelli, a dip of Lime Chili Tomato & Coriander
  • Baby Bruschetta of Cherry Tomato, Baby Buffalo Mozzarella, Basil, Extra Virgin Olive Oil
  • BBQ Prawns marinated in Chilli, Garlic, Herbs, Lemon
  • Crispy Chicken Fritto, Saffron & Lemon Aioli


FEASTING
FIRST COURSE; served with Truffle Grissini down the tables

  • Chilled Zucchini, Basil & Walnut Soup – Pure Walnut Oil Drizzle


SECOND COURSE

  • Italian Green Vegetable & Three Cheese Tart; Artichokes, Zucchini, Leak, Pea & Thyme
  • Stuffed Field Mushroom with Walnut, Chevre, Herbs
  • Salad of Radicchio, Whitloof, Cress, Lemon & Hazelnut Vinaigrette
  • Hot Baby Dinner Rolls, Butter, Extra Virgin Olive Oil & Balsamic

THIRD COURSE

  • Penne with Sautéed Cauliflower & Crispy Pancetta , Cherry Tomatoes, Parmagiano Regiano, Garlicky Fried Breadcrumbs, Italian Fresh Herbs

FOURTH COURSE

  • Slow Roast Shoulder of Lamb, Oregano, Rosemary, Preserved Lemon, Confit Garlic, served on Roasted Dutch Carrots & Sticky Onions, Jus
  • Sweet Bangalow Pork stuffed with Macadamia, Sage, Garlic, Lemon, wrapped in Prosciuttio, Burnt Sage Butter
  • Baby dutch creams tossed with butter, mint, thyme, orange zest, pink pepper.
  • Wild Rocket, Mint, Pear & Fig Salad, Verjus Dressing
  • Steamed Summer Greens, Extra Virgin Olive Oil

DESSERT

  • Chocolate, Cherry & Hazelnut Brownies Tower stacked with Berries & Cream
  • Mini Lemon Meringue Pies
  • Mini Fruit Mince Tarts, Brandy Butter
  • Served with a selection of Teas and Byron Beans Local Coffee

*Special thanks to Grant Macintyre for all his enthusiastic energy for capturing great shots throughout the day

Sarah DeNardi