- Cocktail Food
- Buffet
- Sit Down
- High Tea
| (Minimum order of 20 per canapé unless noted otherwise, minimum notice of two working days required) | ||||||
| COCKTAIL FOOD | ||||||
| Cold Canapés | ||||||
| Cocktail Vietnamese Rolls; | ||||||
| Tofu, cashew nut, fresh mint and soy dipping sauce (V) | $2.50 ea | |||||
| Prawn, cucumber, coriander and soy dipping sauce | $3.50 ea | |||||
| Chicken, cashew nut, coriander and soy dipping sauce | $3.50 ea | |||||
| Prawn nori rolls with wasabi mayonnaise and tobbikko* | $3.30 ea | |||||
| (Minimum order of 40 pieces) | ||||||
| Roulade of smoked salmon with crème fraiche and salmon pearls | $3.30 ea | |||||
| Gravlax salmon with dill mayonnaise in shortcrust tart | $3.50 ea | |||||
| Tartlet of curried crab mayonnaise with mango salsa* | $3.80 ea | |||||
| Bean burrito with mint, crème fraiche and sun dried tomato (V) | $3.30 ea | |||||
| Smoked snowy river trout rillettes served on crute with pickled Spanish onion and baby salted capers* | $3.30 ea | |||||
| Fresh king prawn with lemon mayonnaise | $4.80 ea | |||||
| Peking duck crepe rolled with cucumber, spring onion and hoi sin | $3.60 ea | |||||
| Pumpernickel, smoked duck and beetroot relish | $3.80 ea | |||||
| Goats cheese served on crute with roasted capsicum, red pepper jam and basil* (V) | $3.30 ea | |||||
| *Item requires a chef on site. Cost of chef and staff is additional. | ||||||
| Hot Canapés | ||||||
| Shiitake mushroom and leek spring rolls with soy and orange dipping sauce* (V) | $3.80 ea | |||||
| BBQ pork and plum spring rolls* | $3.80 ea | |||||
| Spicy prawn har gow dumpling with black vinegar* | $3.60 ea | |||||
| Seared scallop served on spoon with green mango, crushed cashew nut and lime dressing* | $4.00 ea | |||||
| Crispy king prawn wrapped in wonton with sweet chilli jam* | $3.30 ea | |||||
| Little corn and coriander fritter with avocado mash, crème fraiche and chilli jam* | $3.30 ea | |||||
| Leek and gruyere cocktail quiche (V) | $2.50 ea | |||||
| Tomato, feta and olive cocktail quiche (V) | $2.50 ea | |||||
| Malaysian style chicken satay skewer* | $3.60 ea | |||||
| Mini lamb burgers with eggplant relish and minted yoghurt* | $3.90 ea | |||||
| North African spiced lamb skewer with toasted almond aioli* | $3.60 ea | |||||
| Salt and pepper prawn with roasted garlic mayonnaise* | $3.60 ea | |||||
| Pissaladiere slice | $2.70 ea | |||||
| Flavours available: | ||||||
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| Little pork and fennel sausage roll with stone fruit relish | $2.90 ea | |||||
| Little beef sausage roll with tomato sauce | $2.20 ea | |||||
| Cocktail pies | $2.50 ea | |||||
| Fillings available: | ||||||
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*Item requires a chef on site. Cost of chef and staff is additional. Fork Food Items (Minimum order of 20 per variety unless noted otherwise) (All fork food items are served in white food pails with bamboo forks or porcelain rice bowls with silver spoons - hire charges apply) |
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| Coconut chicken salad with green papaya and tamarind dressing* | $8.90 ea | |||||
| Salt and pepper squid with rocket and lime aioli* | $8.90 ea | |||||
| Lightly battered fish and ships with lemon aioli and fresh lemon* | $8.90 ea | |||||
| Green curry of vegetable with tofu, lemon grass and kaffir lime* (V) | $8.90 ea | |||||
| Slow braised lamb tagine with aromatic cous cous* | $8.90 ea | |||||
| *Item requires a chef on site. Cost of chef and staff is additional. | ||||||
| BUFFET | ||||||
| (Minimum notice of three working days required for all items and packages) | ||||||
| Cold Platters (serves 10) | ||||||
| Prosciutto, melon and aged parmesan | $85.00 ea | |||||
| Smoked trout salad with green mango, mint, red onion, toasted cashew nut and lime dressing | $85.00 ea | |||||
| Salmon Carpaccio with soy, rice vinegar, ginger and sesame oil | $115.00 ea | |||||
| Tuna nicoise salad with seared fresh tuna, green beans, soft boiled egg and anchovy dressing | $85.00 ea | |||||
| Cold Mains | ||||||
| Herbed crusted roast sirloin sliced medium rare, roasted sumac tomatoes and eggplant relish (Minimum 2.5kg) | $54.00 per kg | |||||
| Side of poached ocean trout, fennel and preserved lemon salad, horseradish and dill mayonnaise (Approx. 1.5kg) | $115.00 per side | |||||
| Oven roasted chicken rubbed with smoked paprika, garlic and lemon (8 portions) | $25.00 ea | |||||
| Honey glazed baked leg of ham, stone fruit relish, assorted mustards (Minimum 6kg) | $38.00 per kg | |||||
| Cold Buffet Packages (Minimum of 10 guests) | ||||||
| *All buffet packages require a chef on site. Cost of chef, staff and equipment is additional. *All packages include freshly baked sourdough bread rolls with butter. |
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| 1 main and 1 salad | $29.00 pp | |||||
| plus 1 dessert | $36.00 pp | |||||
| 1 main and 2 salads | $35.00 pp | |||||
| plus 1 dessert | $42.00 pp | |||||
| 2 main and 2 salad | $45.00 pp | |||||
| plus 1 dessert | $55.00 pp | |||||
| Hot Mains | ||||||
| *All buffet packages require a chef on site. Cost of chef, staff and equipment is additional. *All packages include freshly baked sourdough bread rolls with butter. |
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| 1 main and 1 salad | $32.00 pp | |||||
| plus 1 dessert | $39.00 pp | |||||
| 1 main and 2 salads | $38.00 pp | |||||
| plus 1 dessert | $45.00 pp | |||||
| 2 main and 2 salad | $48.00 pp | |||||
| plus 1 dessert | $58.00 pp | |||||
| SIT DOWN | ||||||
| (Minimum notice of three working days required for all items and packages) | ||||||
| Sit Down Menu Packages (Minimum of 10 guests) | ||||||
| *All sit down packages require a chef on site. Cost of chef, staff and equipment is additional. *All packages include freshly baked sourdough bread rolls with butter, side, tea, coffee and petit fours. |
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| Two Course Menu | $62.00 pp | |||||
| Three Course Menu | $75.00 pp | |||||
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Entrees Warm goats cheese tartlet, pickled beetroot and toasted hazelnut salad (V) Chicken and pistachio terrine, red pepper relish Crab timbale with avocado, mint, feta and watercress Gravlax salmon with horseradish cream and crostini Carpaccio of king fish, shallot, capers and white anchovy King prawn, avocado salad, watercress and lime mayonnaise Mains Pumpkin and ricotta cannelloni, toasted pumpkin seed and micro herb salad, roast tomato sauce (V) Seared salmon fillet, panzanella, sauce romesco Swordfish steak, carrot skordhalia, grebiche sauce Crispy skin chicken breast, potato and garlic mash, grilled asparagus, salsa verde Oven baked rack of lamb, ratatouille with rissoni, green olive, artichoke and almond tapenade Beef fillet, wet polenta, roast mushroom, gorgonzola, red wine jus Sides Spring greens, toasted sesame, olive oil and lemon Roasted baby potatoes, sea salt, garlic and rosemary Roasted Mediterranean vegetables with basil pesto Dessert Apple frangipane tart with crème Anglaise Vanilla panna cotta with caramelised figs *Seasonally available Flourless chocolate torte with double cream and berry salad Kaffir lime cheesecake with candied lime zest and citrus salad |
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| HIGH TEA | $11.90 pp | |||||
| (6 pieces per person, minimum notice of 48 hours required) | ||||||
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Scones with home made preserves and cream Assorted cocktail sweet tarts and caramel kisses (2 pieces per person) Assorted cocktail quiche Flavours include: Leek and gruyere (V) Tomato, feta and olive (V) Assorted finger sandwiches (2 pieces per person) Finger sandwich fillings include: Poached chicken, toasted walnut, celery and basil mayonnaise Rare roast beef, seeded mustard mayonnaise and rocket Smoked salmon, cream cheese, capers and dill Egg, mayonnaise, chives and watercress (V) Herbed ricotta, roasted red pepper pesto, avocado and dill (V) |
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