Factory 51 has launched a new 2019 share feasting reception menu that designed to bring more fun and laughter to one of the most important nights of someone’s life. The menu was crafted by Executive Chef Matthew Jenkins and his team and combines the essence of a fun family dinner with the elegance on a wedding reception. The Feast showcases meats, vegetables and gourmet items sourced from Brisbane, Toowoomba, Chinchilla, Stanthorpe and the Sunshine Coast to bring the ultimate flavour and freshness. “ We want to wow our guests with delicious food and an amazing and fun dining experience that they will never forget”, explains Jenkins.
The Feast Starts with Antipasti and Woodfired Foccacia on arrival, which includes local sliced Smallgoods, fire roasted and pickled local vegetables, hand made grissini and lavosh with marinated olives and dips.
We then bring out The Feast, which is an Italian inspired family dinner course. Jenkins has designed the crispy skin free-range pork belly to be the centrepiece, accompanied with truffle & cauliflower gratin, crispy roast potatoes with confit garlic, a generous helping of our authentic tomato gnocchi, fresh Toowoomba salad leaves and our green bean, buffalo mozzarella and cherry tomato plate. As its not a Feast without three meats, he also served pot roast angus brisket with pepperonata and romesco plus chicken roulade with a 4-day jus. “ The combination of three succulent meats and five flavoursome sides will ensure your guests are both impressed and satisfied,“ he remarks.
The Feast is served one row at a time by our skilled staff members, allowing the whole feast to arrive at the table in a very short time frame to ensure all guests can enjoy all of these eight beautiful dishes together.