Sydney Wedding Reception Menus – Amora Jamison Hotel

Menus - Sit Down Wedding Receptions - click here to download

• Entrees
• Mains
• Desserts
• Canapes

Menus - Cocktail Wedding Receptions - click here to download

• Canapes

Entrees

• Gazpacho finished with pesto oil
  
• Lightly spiced butternut pumpkin soup, chive cream
  
• Rillette of hot smoked salmon, Dijon mustard & dill, sourdough crouton and baby herbs
  
• Tian of salmon with avocado and crème fraiche, cherry tomato, lilliput caper and basil salsa, pesto wafer
  
• Lightly cured salmon with creamed rocket, chilli and cucumber
  
• Cold lasagne of smoked salmon with a light chive soured cream and parsley emulsion
  
• Ocean king prawn salad with soba noodles, wasabi mayonnaise and cassava cracker
  
• Grilled scallops with an endive and pickled cucumber salad, beetroot emulsion
  
• Carpaccio of spiced tuna loin with preserved lemon, chilli and rocket salad, Tuscan olive oil
  
• Warm confit of salmon on a spinach and corn cake with shaved red onion and rocket salad & an aged balsamic reduction
  
• Salad of poached chicken with avocado, shallot and green beans bound in a lime dressing
  
• Tandoori chicken salad with crisp wonton, minted raita and mango dressing
  
• Moroccan style duck breast served on a salad of tomato and orange tabouleh, lemon and pomegranate dressing
  
• Bow-tie pasta bound in a capsicum and shallot cream sauce with shaved Parmesan and basil oil
  
• Warm tart of roasted roma tomato & herb ricotta, rocket salad and aged balsamic dressing
  
• Spinach, shitake and tofu gyoza, ginger and chilli broth with sesame
  
• Risotto of pea, courgette and rocket, pea and Gorgonzola sauce

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Mains

• Atlantic salmon fillet on a roesti potato, sautéed spinach leaves and saffron risotto
  
• Barramundi fillet on pesto crumbled potatoes with crisp vegetable, chervil butter sauce
  
• Fillet of Tasmanian salmon on Singapore fried rice with Asian greens, sweet soy and ginger butter sauce
  
• Fillet of baby snapper served with a tomato and shallot risotto, dressed with a young herb salad and extra virgin olive oil
  
• Seared loin of swordfish on braised red cabbage, with a warm salad of carrot and snow peas
  
• Corn-fed chicken breast on hot buttered potato mash, surrounded by a tomato and mushroom casserole
  
• Poached chicken breast, with an herb and wild rice pilaf, green bean and spinach coulis
  
• Poached chicken breast with a wild rice and adzuki bean pilaf and cabernet cream sauce
  
• Pan-fried chicken breast on delmonico potato, baby carrot and French beans, roasted capsicum and chive dressing
  
• Grilled chicken breast Forestiere served on a warm potato and eggplant stack
  
• Confit of Muscovy duck leg with a wild mushroom and canellini bean ragout, crisp pancetta rashers
  
• Chermoula lamb shank braised in beer, served with spiced couscous and fresh coriander
  
• Slow roasted lamb rump served with soft polenta and a Mediterranean vegetable stack, pesto jus
  
• Herbed rack of lamb with braised garlic and potato crush, roasted root vegetables and carrot jus
  
• Whole roasted loin of veal on parsley and potato mash accompanied by fresh baby carrots
  
• Daube of beef cheek braised in red wine, potato and parsnip puree and roast chestnuts
  
• Seared beef fillet, olive oil, potato puree and panache of seasonal vegetables.
  
• Fillet of beef on a chat potato, tomato and herb ragout, buttered asparagus spears, and balsamic reduction
  
• Char-grilled sirloin steak with sautéed potatoes, red onion confit, carrot and turnip puree
  
• Potato and oyster mushroom strudel served on a carrot and parsnip gratin with cabernet vinegar sauce
  
• Ravioli of four cheeses – ricotta, castrel sardo, perconnia and parmesan in spinach pasta with mushroom, asparagus and sage ragout

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Desserts

• Warm chocolate and banana bread and butter pudding with honeycomb ice cream
  
• Individual summer pudding with mascarpone and berry coulis
  
• Banana & caramel pudding with malt ice cream
  
• Lattice of tiramisu with coffee and chocolate sauce and cocoa nibs shard
  
• White chocolate cheesecake with strawberry compote
  
• Terrine of white chocolate with ginger biscuit and milk chocolate fudge
  
• Vanilla panna cotta with seasonal fruits and vanilla syrup
  
• Warm tart of pear and passionfruit with a vanilla ice cream
  
• Raspberry and vanilla bavarois with almond sponge and cointreau raspberries
  
• Lemon and raspberry curd tart
  
• Pistachio and hazelnut terrine with paillete feuilletine
  
• Peach schnapps savarin with vanilla ice cream and seasonal fruits
  
• Jaffa orange jelly with a sharp citrus salsa and chocolate sorbet
  
• Tartlet of fresh fruits, kirsch mascarpone and strawberry sorbet
  
• Caramelized pineapple and polenta pudding, mango coulis and ice cream
  
• Selection of Australian cheeses, walnut loaf and fresh grapes
  
• Petit four and chocolate selection

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Canapes

Cold

• Tartlet’s of roasted field mushrooms with goat’s cheese
  
• Salmon and scallop tartare served in a spoon
  
• Fresh Vietnamese spring roll with lime and sweet chilli
  
• Blue swimmer crab salad, mini zucchini and chilli muffin
  
• Avocado, cucumber and chicken salad wrap with sweet chilli dressing
  
• Petite choux with salmon and salmon roe

Hot

• Spinach and goats ricotta with rosemary in filo pastry
  
• Roasted scallop with shallot and soy
  
• Curried lentil and tomato samosa
  
• Petite pizza with pesto, shijtake and tomato
  
• Soft blue cheese polenta tartlet with roasted cherry tomatoes and basil
  
• Prawns in Japanese breadcrumbs, with shallot, sesame and chilli soy

 

Cocktail Wedding Reception Menu

Cold Canapés

• Assorted sushi rolls with wasabi and soy
  
• Herb mascarpone with pickled grapes, olive oil crostini
  
• Tartlet of celery, lilliput (baby) capers, cherry tomato and Persian fetta
  
• Smoked salmon and horseradish on white bread
  
• Char-grilled loin of lamb with rocket & babaganoush
  
• Filo of tomato mousse with crabmeat peppers and lime
  
• Tomato and goats cheese bruschetta
  
• Salmon rillette on toasted brioche
  
• Roasted capsicum, chilli and corn cake with beef and smoked Tabasco mayonnaise
  
• Pea frittata with mint crème fraîche
  
• Rare roast beef with mustard mayonnaise and asparagus
  
• Petite choux with salmon and salmon roe
  
• Peking duck pancakes with shallot and hoisin
  
• Vietnamese mint and tofu rice paper rolls
  

Hot Canapés

Vegetarian

• Ganmodoki – skewer of fried tofu with Chinese mushrooms and shitake
  
• Spiced eggplant spring roll
  
• Pizzetta of pesto bocconcini, cherry tomato and Grana Padano
  
• Water chestnut and fresh vegetables with char siu sauce in puff pastry
  
• Spinach and tofu gyoza
  
• Curried lentil and tomato samosa
  

Seafood

• Prawn, scallop and bamboo shoot steamed dumpling
  
• Sugar cane prawns
  
• Prawn dim sim
  
• Skewered prawns with peri peri (Portuguese chilli) and parsley
  

Chicken

• Chicken, turnip and palm sugar steamed dumpling
  
• Chicken, spring onion and coriander siu cheng gai
  
• BBQ duck and apple spring roll
  
• Steamed BBQ chicken bun
  
• Chicken and tarragon ragout in filo
  
• Chilli chicken gyoza
  

Meat

• Mini beef Wellington
  
• Involtini of spinach, ricotta and chorizo
  
• Spiced lamb koftas, cucumber raita and naan
  
• Empanada of beef and red bean

Substantial Canapés

• Soba noodle salad with ponzu sauce, shallots and bean sprouts (cold)
  
• Soft tortilla wraps with grilled chicken, sour cream and sweet chilli (cold)
  
• Falafels with cucumber salad and cumin yoghurt (warm)
  
• Fish and chips – tempura whiting fillet with chips and fresh lemon (hot)
  
• Stir fried egg noodles with minced chicken and chilli (hot)
  
• Risotto of field mushrooms, Gorgonzola cream (hot)
  
• Grilled chicken satay (hot)
  

Carving Station

• Slow roasted leg of lamb with garlic & rosemary, olive buns
  
• Leg of pork with its crackling, apple compote, cider sauce, sourdough rolls
  
• Beef rump, Dijon mustard, dark beer sauce, and horseradish rolls
  

Dessert Canapé Selection

• Mini apple crumble tartlets
  
• White chocolate cheesecake
  
• Petite lemon meringue tartlets
  
• Chocolate and walnut brownies
  
• Profiterole

 

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For more information please
contact us via email:
weddings@
sydney.amorahotels.com.au