Chicken, coriander, lemongrass & ginger koftas with chilli lime taziki

Chipolatas with skordalia mash

Satay chicken brochettes with peanut dipping sauce

Chicken pumpkin & sage tortellini with extra virgin olive oil & sea salt

Tandoori fillet on mini pappadum with raita

Rare roast beef with tomato relish & wasabi creme on crostini

Steak tartare with quail egg & cracked pepper on lavosh

Seared fillet with celeriac mash, fennel confit & jus on parmesan rye crute

Spicy meatballs with rich tomato relish

Mini wagyu pies with pea puree & pan jus

Rosemary skewered lamb kafta with garlic dipping sce

Seared lamb fillet on parmesan

polenta with ratatouille salsa

Moroccan lamb brochettes w/ harissa dip

Sambusik with lemon scented labneh

Lamb & rosemary pies with pea puree & pan jus

Grilled duck breast with five spice pear puree on crispy wonton

Seared duck breast with dutch red cabbage & balsamic beetroot reduction

Maple pork belly & mint apple salsa on sweet potato cake

Saute kangaroo with wild mushroom ragout 

pan fried ostrich with butternut crisps & sauce smitane

Fresh king prawns with lemon, lime aioli

Prawn & green mango rice paper rolls with plum sauce

Wasabi prawns with aioli

Tempura prawn and avocado sushi

Noodle & nori parcels with ponzu dipping sauce

Oysters - natural with fresh lemon - eschallot vinaigrette

Fresh lime, black caviar & micro herb salad

Nahm jim and baby coriander

Prosciutto, garlic & baby basil

Crab, apple & celeriac remoulade filo cups

Fennel, baby basil & orange scallops in half shell
Buckwheat blinis with smoked salmon, wasabi creme & black caviar
Salmon, kingfish & tuna ceviche
Tempura prawn with zesty lime ponzu
Thai fish cakes with sweet chilli jam
Seared scallop with kaffir lime & coconut drizzle
Sesame crusted tuna with ginger soy & shallot
Coriander & lemongrass crab cakes

Wild mushroom pate on lavosh with lemon crème fresh & parmesan crisp

Balsamic onion & avocado rice paper rolls w/ peanut sauce
Tomato & basil bruschetta
Spanakopitas with fresh lemon
Falafel with tahini sauce
Grilled mushroom & persian feta bruschetta
Sweet potato frittata with chilli tomato relish
Crostini topped with gorgonzola & truffled honey
Shaved parmesan & pear ribbons on crisp bread
Mini turkish topped with cherve, olive oil & dukkah
King island cheddar w/ quince paste and shaved green apple on sourdough
Prosciutto wrapped figs w/ blue vein & honeyed hazelnuts
Lemon meringue tartlets
Vanilla vodka cured pear with kaffir lime & cinnamon
(GF) - chocolate dipped ice cream drops
(GF) - coconut, kaffir lime & chilli panna cotta
(GF) - orange zest and cardamon spiced brulee
(GF) - coconut mousse & water chestnut jelly in pandan leaf
(GF, VGN) - chocolate mousse cups
(GF) - portuguese tartlets - white chocolate & raspberry bavarois
(GF) - chocolate fountain w/ fresh fruit skewers

 

MAIN SELECTION
whole roasted eye fillet of beef with spicy tomato relish and wasabi creme
pan friend duck breast with five spice pear puree
seared lamb fillet with balsamic beetroot relish
orange zest baked chicken breast with maple cinnamon drizzle
garlic infused roasted chicken
rosemary infused roast lamb leg with rich pan jus
whole poached salmon with garlic and oyster drizzle
whole smoked trout with green mango and banana flower salad
maple pork berry with minted apple salsa
VEGETABLES
lemon thyme galette potato
truffle infused mash potato
honey roasted butternut pumpkin
baby asparagus with white balsamic vinaigrette
steamed broccolini with garlic and oyster sauce
saute green beans with toasted sesame seeds
cumin spiced carrot puree
celeriac puree
SALADS
moroccan roasted vegetable and cous cous salad with mint yoghurt dressing
tomato, mint and coriander with a sweet sherry dressing
pear, rocket and gorgonzola with wild rocket and fresh parmesan
roasted fennel with baby spinach, danish feta and cherry kumato
prosciutto with wild rocket, blueberries and green figs
mesclun, pomegranate and macadamia with caramelised balsamic reduction
DESSERTS
chocolate fondant with vanilla bean ice-cream and chocolate sauce
cardamon and orange zest brulee with pistachio tuilles
coconut, kaffir lime and chilli panna cotta
baked balsamic strawberry cheesecake
rich flourless chocolate cake
traditional tiramisu
chocolate fondue fountain with fresh fruit skewers
vanilla baked ricotta with peppered strawberry and fresh mint
rich chocolate mousse with peppermint creme
CHEESE PLATTER
selection of international cheeses - muscatels- green apple - quince puree
lavosh and crackers
FRUIT PLATTER
selection of season fruits

OPTION ONE

$99 per person

2 main dishes, 3 vegetable or salad dishes and 1 dessert or fruit platter or cheese platter

OPTION TWO

$115 per person

3 main dishes, 4 vegetable or salad dishes, 1 dessert or fruit platter or cheese platter and

petit fours

minimum 15 guests