C r e a t i n g p e r s o n a l i s e d d i n i n g e x p e r i e n c e s t o r e m e m b e r …

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Violets and Vinegar Formal sit down menu

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A formal sit down meal is an elegant and sophisticated way to bring your family and friends together to celebrate your special day.

Our menu is constantly evolving, utilising the beautiful produce that the seasons and the Southern

Highlands provide us with. We pride ourselves on being able to source the freshest local produce to make your dining experience one to remember.

If you have a family favourite that you would like to incorporate into your menu for your special day,

all you need to do is ask. At Violets and Vinegar we are more than happy to make sure that your celebration meal is a reflection of who you are as a couple.

A two, three, four or five course menu may be selected from the options that follow.

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Following your ceremony at one of the many beautiful

locations around Mali Brae Farm, guests may wish to

retire main venue for beverages and a selection of canapés while you have

photographs taken.

A B

Canapés (choose 3)

Selection of mixed bruschetta

Caramelised onion, pear and parmesan crisp

Chorizo, caramelised onion and fetta crostini

Prawn and mango cocktail, coconut and lime dressing

Olive tapenade, shiraz poached pear & beetroot crisp

Sweet potato, cinnamon & crème fraiche tartlet

Beetroot cured ocean trout w/ avocado lime mousse and caviar spoons

Sesame crusted yellow fin tuna w/ wakame and ponzu dressing

Duck liver pate w/ beetroot mousse & red sorrel on brioche

Seared scallop, white bean & prosciutto tartlets

Confit duck & mushroom Yorkshire puddings

Sticky Asian pork spare ribs w/ buckwheat noodles

Crispy pork belly w/ apple watercress and crème fraiche

Rabbit & ham hock terrine w/ fig chutney & chives

Chicken & scallion roulade w/ roasted pistachios & bell pepper essence

Dukkah crusted kurobuta pork fillet w/ carrot puree & chervil

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A B C

D E F

A grazing table is a spectacular way to begin your banquet feast

at Mali Brae Farm. The table is set in the pavilion

and covered prior to your ceremony so that it is ready for your guests to feast on. Picnic

baskets are a great summer alternative to the grazing table.

Violets and Vinegar Grazing Table

Our grazing table consists of items such as Spanish jamon, sopressa, Hungarian salami,

manchego cheese, camembert cheese topped with local honey and figs, Spanish goats cheese

w/ rosemary, marinated olives, sweet baby bell peppers stuffed w/ fetta, caramelised onions,

dried apricots, Israeli figs, an assortment of nuts, all accompanied by an range of wood fired

breads. Our dips and relishes are house made with favourites including pumpkin hummus, semi-

dried tomato pesto, beetroot tzatziki, & Sicilian olive tapenade.

You can leave the styling of your grazing table up to us or we can incorporate elements

of your own wedding styling to ensure your look is consistent.

Flowers and styling available upon consultation.

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Our wood fire oven is nestled in the courtyard of Mali Brae Farm’s Pavilion. With great

access to the bar and shelter for your guests, the pizza oven is a

fabulous starter option for your guests.

Bread

(se rved with o live o il & balsamic v inegar)

Traditional sour dough

Olive & rosemary sour dough

Ciabatta

Pizza

Parmesan & pesto

Garlic & thyme

Chipotle pork, provolone & peach

Potato, prosciutto & Gruyere

Verde, buffalo mozzarella & basil

Pepperoni, cacciatore & chilli

Spiced lamb, pumpkin & tzatziki

Violets pissaladiere

From the Oven (Choose 3)

No Dough

Roasted zucchini, mint & almonds

Eggplant, burrata & chilli oil

Chorizo in cider

Fig, mozzarella, prosciutto & vinocotto

Caponata

Sage & ricotta meatballs

If you after a woodfired option that does not contain a wheat base you may want to

consider some of our ‘no dough’ options.

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Share Platter Entrée (Choose 3 to share)

Pork rillettes, potato, beetroot & artichoke w/ chicory, crackle & mustard chives

Kingfish & scallop ceviche, heirloom cherry tomatoes, fennel, young coconut & chili oil

Garlic beef, beetroot & burrata w/ Spanish onion, mache’ & mole rojo

Duck, orange & beetroot salad w/ hazelnuts, watercress & orange blossom dressing

Vincotto glazed quail, grape, pecorino pepato w/ arugula & thyme

Ham, chicken & pistachio terrine, black garlic toast & fris’ee salad

Natural oysters

Kilpatrick oysters

Lemongrass, chilli & lime oysters

To begin the more formal, sit-down section of your wedding reception, you may like to consider our shared entrées for your guests. Our entrees are diverse and carefully balanced, a perfect way to

begin your Mali Brae Farm feast.

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Alternate Drop Entrée

Alternate Drop Main

(alternate drop, choose 2)

Beetroot cured ocean trout, blood orange, beetroot & pomegranate w/ finger lime oil

Crispy skin pork belly w/ diver scallop, apple puree, heirloom radish & apple cider reduction

Char grilled octopus, chorizo & grilled peach w/ smoked pecans & chimichurri

Pea & ham soup w/ crème fraiche, crispy jamon & parmesan crisp

Grilled baby calamari, Belgian endive, kipfler & herb salad w/ gribiche sauce

Potato, leek, gruyere & mushroom tart w/ bitter leaves & honey chilli glaze

Tuna nicoise, spring vegetables & poached quail egg

King prawn, snow crab angel hair salad w/ celeriac, lemon preserve & mustard leaves

(alternate drop, choose 2)

Rare roasted cutlet and noisette of spring lamb w/ sweet pea puree, onion foam,

zucchini blossom & shiraz jus

Scarlet ocean trout & butter poached scampi, celeriac, grape, apple & radish remoulade

Sous vide breast and ballotine of spatchcock w/ truss tomatoes, young asparagus,

white onion puree & balsamic jus

Tamarind glazed Cone Bay barramundi, fondant potato, sea urchin emulsion & garlic shoot.

Pan roasted breast & croustillant of Thirlmere duck, turnip puree, balsamic fig, pickled beetroot & walnut

Pistachio dukkah crusted pork fillet, textures of spring vegetables, tendrils & date puree

Rare roasted fillet of beef, sautéed wild mushrooms, horseradish mash, spring leek & jus li

Hot smoked beef cheek, horseradish mash, charred leek & black garlic juz

Puy lentil, mushroom, manchego & sage risotto

Addit ional Items

The following items are available upon consultation:

Cheese towers

Naked wedding cakes

Dessert tables

Supper

Wedding day breakfast / lunch

Bombonieres / name places

Wedding invitations / save the date cards

Dessert

(alternate drop, ch oose 2)

Decadent dark chocolate torte

Fig, chocolate & almond strudel

White chocolate & raspberry tart

Banoffee pie

Citrus tart

Tea & Coffee included

Cakage (applicable to all cakes and cake substitutes not

made by Violets and Vinegar) - $2.50 per person

Our desserts can be served on platters to share, as an alternate

drop or as dessert canapés to accompany post banquet

beverages. Dessert tables are also available.

Wedding Cakes

At Violets and Vinegar we custom make your wedding cake after meeting with

you to discuss your favourite dessert memories. Any flavours, ideas or

special family delicacies can be incorporated into a cake that is distinctly

unique to you as a couple.

I tem

Avai labi l ity Location

Grazing table* April – September Pavilion Antipasto picnic baskets*

October - March Gum trees

Canapés* All year Outside main venue From the pizza oven* April – September Pavilion Seated shared entrée* All year Main venue Alternate drop entrée* All year Main venue Paella

October – March April – September

Outside main venue/ Dairy veranda Pavilion courtyard

Mulled wine between ceremony and reception

October – March April – September

Main Bar Pavilion

Dessert canapés All year Main venue Dessert table All year Main venue Wedding cakes All year Main venue Breakfast morning of wedding

All year Cottage

Brunch morning of wedding

All year Cottage

Lunch day of wedding All year Cottage

All pricing subject to GST. Please check availability and location details.

Feel free to contact us should you have any questions.

Violets and Vinegar Catering List Alternate Drop

(Entrée & Main)

A minimum of one additional pre-reception course* must be added

Violets and Vinegar Terms and Conditions of Service

The following terms and conditions are a summary only. For full terms and conditions please see the Catering

Agreement. By making a booking with Violets and Vinegar, you are agreeing to the Terms and Conditions listed

on the Catering Agreement. All pricing is subject to GST. Functions of 70 people or less will incur a 10%

surcharge. Violets and Vinegar reserve the right to use the number of staff considered appropriate for each

function. Wait staff wages are included for the first 8 hours. Wait staff are then charged at $35 each per hour

(Sunday and public holiday rates apply for all staffing hours). Bar staff available at $35 each per hour

(Sunday and public holiday rates apply). Bar service available until 10:30pm unless otherwise specified. A

$500 bond is required 2 weeks prior to the event. No catering from any other source permitted, including self-

catering, with the exception of a wedding cake. Cakage is charged at $2.50 per head for all cakes and cake

substitutes. Estimates are valid for one month from the date of issue. A $2000 non-refundable deposit is

required at the time of booking. The Catering Agreement must be completed and returned within 7 days of the

booking being made. Packages can not be downgraded. Quoted numbers are the minimum numbers payable

for any event. Full payment and final numbers are required 30 days prior to the function date. Any dietary

requirements must be made known 30 days prior to the event, otherwise it cannot be guaranteed that they can

be catered for. No refunds or changes to bookings will be made after this time. Allocated cooking space must

be clean and clear at time of arrival otherwise a cleaning fee will be charged. No entry to the kitchen is

permitted during service. Additional kitchen equipment may be required at the expense of the client. Violets

and Vinegar do not supply hire equipment including tableware, glassware or linen. All equipment required must

be hired by the client unless prior arrangements have been made. All breakages must be paid for. Any hired

equipment must be returned clean and in the same packaging as it was delivered. Violets and Vinegar do not

accept responsibility for any misadventure to an individual or damage to property that may occur before,

during or after a function as a result of a product, service or otherwise. Violets and Vinegar do not accept

responsibility for any delay or cancellation in service that may occur as the result of extreme weather, natural

disasters, road closures, accidents, other unforeseen, unavoidable circumstances or otherwise. Violets and

Vinegar menus and pricing are subject to change without notice. Violets and Vinegar pricing and Terms and

Conditions of Service are subject to change without notice. Violets and Vinegar reserve the right to refuse

service to anyone not adhering to our Terms and Conditions.