Grazing Platter Large

Next available collection date: Sun, 21 Jul
    Dates excluded from collection:
  • Sat, 20 Jul
$170.00 ea
Click & Collect Available

Cheese 1

Fromager d'Affinois

Le Fromager is one of the creamiest French cheeses and is produced in the heart of the Rhône Valley. Although similar in appearance to a brie with its white and soft outside, and creamy interior, Le Fromager is gentler in flavour.

Cheese 2

Manchego

Rooted in the La Mancha wilderness of central Spain, Manchego hails from milk of the Manchega sheep. Fostered on the pastures in the heartland of Spain, this semi hard cheese is identified by its distinctive herringbone rind and sweet savour.

Cheese 3

Fromager d'Affinois Blu

Blue D’Affinois is essentially a rich blue brie. The pâté has a soft creamy texture that melts on the tongue; the flavour is mildly blue with the elegance of a satiny texture to linger with a sweet-blue buttery aftertaste.

 LaManna Dips

Chunky Tomato  

Spinach and Feta

Caviar Taramosalata

Meat 1

Casalingo Mild Salami

Casalingo means salami made at home. Hundreds of years ago Italians created this wonderful delicacy to store their pork for year around consumption. Today master artisans craft this simple yet incredibly flavourful salami using top quality pork and just the right amount of spices.

Meat 2

Prosciutto di Parma

A delicate savoury sweet cured ham with a buttery texture. Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced, approved by the Consorzio.

Meat 3

Calabrese Salami

The Calabria is a region in Southern Italy known for spicy foods. This coarsely ground pork salami is mildly hot, due to a generous addition of red pepper flakes and paprika. These ingredients create chorizo-like red colour. Calabrese salami is all about a few simple flavours and high quality pork.

Meat 4

Salame Felino

Salame Felino is a particular type of Italian cured pork sausage. Its name comes from the place where it's produced: Felino, a small village located in Italy's central Emilia-Romagna region. Salame Felino is soft to the touch, with a sweet taste and delicate aroma. It has a ruby-red colour and is speckled with opaque white bits of fat. Thanks to its seasoning and slow-aging process, each bite boasts a light peppery flavour, with notes of underbrush and white wine.

Plus, dried apricot, sundried tomatoes, organic pitted Kalamata olives, American style sweet dill pickles, muscatels (dried grape), gourmet water crackers, grissini biscuits, and a mixture of in season berries.

 

*In the rare case that any of the usual ingredients are not available it will be replaced with one of the same or higher value.

Cheese 1

Fromager d'Affinois

Le Fromager is one of the creamiest French cheeses and is produced in the heart of the Rhône Valley. Although similar in appearance to a brie with its white and soft outside, and creamy interior, Le Fromager is gentler in flavour.

Cheese 2

Manchego

Rooted in the La Mancha wilderness of central Spain, Manchego hails from milk of the Manchega sheep. Fostered on the pastures in the heartland of Spain, this semi hard cheese is identified by its distinctive herringbone rind and sweet savour.

Cheese 3

Fromager d'Affinois Blu

Blue D’Affinois is essentially a rich blue brie. The pâté has a soft creamy texture that melts on the tongue; the flavour is mildly blue with the elegance of a satiny texture to linger with a sweet-blue buttery aftertaste.

 LaManna Dips

Chunky Tomato  

Spinach and Feta

Caviar Taramosalata

Meat 1

Casalingo Mild Salami

Casalingo means salami made at home. Hundreds of years ago Italians created this wonderful delicacy to store their pork for year around consumption. Today master artisans craft this simple yet incredibly flavourful salami using top quality pork and just the right amount of spices.

Meat 2

Prosciutto di Parma

A delicate savoury sweet cured ham with a buttery texture. Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced, approved by the Consorzio.

Meat 3

Calabrese Salami

The Calabria is a region in Southern Italy known for spicy foods. This coarsely ground pork salami is mildly hot, due to a generous addition of red pepper flakes and paprika. These ingredients create chorizo-like red colour. Calabrese salami is all about a few simple flavours and high quality pork.

Meat 4

Salame Felino

Salame Felino is a particular type of Italian cured pork sausage. Its name comes from the place where it's produced: Felino, a small village located in Italy's central Emilia-Romagna region. Salame Felino is soft to the touch, with a sweet taste and delicate aroma. It has a ruby-red colour and is speckled with opaque white bits of fat. Thanks to its seasoning and slow-aging process, each bite boasts a light peppery flavour, with notes of underbrush and white wine.

Plus, dried apricot, sundried tomatoes, organic pitted Kalamata olives, American style sweet dill pickles, muscatels (dried grape), gourmet water crackers, grissini biscuits, and a mixture of in season berries.

 

*In the rare case that any of the usual ingredients are not available it will be replaced with one of the same or higher value.

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