Cocktail Menu 1

Choice of 8 items from the following - including only one item marked (*)
Crepes with Smoked Salmon, Cream Cheese & Snow Pea Shoots Marinade of Thai Beef on Pumpernickel -
Fresh Vietnamese Rice Paper Rolls with Dipping Sauce -
Zucchini Wrap with Baby Pickled Eggplant, Walnut & Chili -
Garlic Infused Prawns with Green Mango & Macadamia Nut Salad
Soya Cured Tuna on Fried Egg Noodle with Wasabi Cream -
Tartlet of Pumpkin & Tomato with a Mint & Coriander Raita -
Wholemeal Pancake with Roast Duck, Shallot & Cucumber -
Tibetan Pancake with Tandoor Chicken & Scented Yoghurt -
Steak Tartare on Potato Crisps with Deep Fried Garlic -
Warmed Goats Cheese Tartlets with Capsicum & Chervil -
Pork, Fennel & Chili Chipolatas with Plum & Ginger Relish -
Thai Fried Noodle Balls with Sweet Chili Sauce -
Steamed Vegetable Dumplings with Black Vinegar -
Mild Korma Potato Balls with Coriander & Turmeric Dip -
Thai Fish Cakes with Dipping Sauce -
Baby Chicken Burgers with Baba Ghanoush &Tomato Relish -
Japanese Sesame Rice Balls with Sweet Chili Sauce -
Steamed Chinese Dumpling of Pork, Prawn & Bamboo Shoot -
Chicken Satay with a Spicy Peanut Sauce
*Gourmet Pepper Steak Party Pies -
*Fresh Bay Prawns with Lime Mayonnaise -
*Beer Battered Flathead & Chips with Tartare Sauce -
*Assorted Thai Curries with Jasmine Rice -
*Provencal Style Risotto -
*Selection of Australian Cheese with Crackers & Fruits

Cocktail Menu 2

Choice of 8 items from the following - including only one item marked (*)
Filo Cups with Shredded Egg, Crème Fraiche & Salmon Pearls -
Crepes with Smoked Salmon, Cream Cheese & Snow Pea Shoots
Fresh Vietnamese Rice Paper Rolls with Dipping Sauce -
Zucchini Wrap with Baby Pickled Eggplant, Walnut & Chili -
Garlic Infused Prawns with Green Mango & Macadamia Nut Salad
Freshly Shucked Rock Oyster with Eschallot Vinegar -
Soya Cured Tuna on Fried Egg Noodle with Wasabi Cream -
Tartlet of Pumpkin & Tomato with a Mint & Coriander Raita -
Wholemeal Pancake with Roast Duck, Shallot & Cucumber -
Tibetan Pancake with Tandoor Chicken & Scented Yoghurt -
Warmed Goats Cheese Tartlets with Capsicum & Chervil -
Char Grilled Mini Beef Medallions en Croute with Wasabi Mustard
Salmon Tartar on Potato Crisps -
Steamed Vegetable Dumplings with Black Vinegar -
Mild Korma Potato Balls with Coriander & Turmeric Dip -
Thai Fish Cakes with Dipping Sauce -
Baby Chicken Burgers with Baba Ghanoush &Tomato Relish -
Japanese Sesame Rice Balls with Sweet Chili Sauce -
Steamed Chinese Dumpling of Pork, Prawn & Bamboo Shoot -
Chicken Satay with a Spicy Peanut Sauce
*Gourmet Pepper Steak Party Pies -
*Fresh Bay Prawns with Lime Mayonnaise -
*Beer Battered Flathead & Chips with Tartare Sauce -
*Assorted Thai Curries with Jasmine Rice -
*Provencal Style Risotto -
*Selection of Australian Cheese with Crackers & Fruits

Buffet Menu 1

Selection of 2 Main Courses, 3 Vegetable or Salad Dishes and 1 Dessert or Cheese Platter
(Minimum 15 guests a chef surcharge of $240 will apply if below minimum number)
Main Courses
Whole Poached Tasmanian Salmon with Lime Mayonnaise
Whole Steamed Snapper with Ginger, Shallot & Soy
Crispy Skinned Fillet of Ocean Trout with Green Paw Paw Salad
Pan Fried Blue Eye Cod with Shallot & Roast Garlic Salad
Char Grilled Butterflied Leg of Lamb with Chermoula
Char Grilled Chicken Fillet with Rosemary & Lemon
Vietnamese Style Chicken Salad with Roasted Cashews & Nahn Jim
Roasted Corn Fed Chicken with Gremolata
Barbecued Loin of Lamb with Garlic & Paprika
Roasted Pepper Crusted Fillet of Beef with Mustards & Relishes or Wasabi Mustard
Slow Roasted Pork with Orange & Star Anis
Vegetable Dishes
Roasted Chats with Lemon Zest & Rock Salt
Barley & Mushroom Risotto
Provencal Style Cous Cous with Tomato & Lemon
Roasted Root Vegetable Salad with Pesto
Salad of Rice Noodle with Enoki Mushroom & Sesame Seed with a Black Bean Chilli Sauce
Salad of Roasted Pumpkin & Tomato with a Mint & Coriander Raita
Roasted Parsnip & Garlic with Tomato & Coriander
Salad of Baby Beetroot with Roasted Almonds, Shallot & Ginger
Salad of Penne, Roasted Tomatoes, Caramelised Onion & Feta with Lemon Thyme
Caramelised Dutch Carrots with Mixed Herbs & Garlic
Salad Dishes
Grilled Vegetarian Antipasto
Salad of Roma Tomato, Caramelised Fennel, Mint & Pink Peppercorn Dressing
Salad of Green Beans with Avocado & Seeded Mustard Dressing
Salad of Baby Cos Lettuce with Fried Capers & Wasabi Dressing
Salad of Baby English Spinach with Waterchestnut & Tomato Dressing
Salad of Baby Rocket, Pear, Walnut & Pomegranate Dressing
Salad of Green Bean, Caramelised Onion, Tomato & Pinenuts
Green Leaf Salad with Vinaigrette
Steamed Bok Choy with Shiitake Mushrooms, Ginger & Oyster Sauce
Steamed Green Vegetables with Burnt Butter & Truffle Oil
Dessert
Flourless Citrus & Almond Cake with Chantilly Cream with Coconut Cream & Sago
Pear & Raspberry Crème Brulee with Seasonal Berries
Tiramisu
Espresso Gelato Tart with Double Cream
Berry Compote & Ricotta Parfait
Rich Chocolate Fig Fudge Torte
Warm Date Cake with Caramel Pecan Sauce
Fresh Selection of Seasonal Fruit with Baked Cinnamon Ricotta
Cheese Platter
Selection of Australian Cheeses with Fig & Date compote

Buffet Menu 2

Selection of 3 Main Courses, 4 Vegetable or Salad Dishes and 1 Dessert or Cheese Platter
(Minimum 15 guests a chef surcharge of $240 will apply if below minimum number)
Main Courses
Whole Poached Tasmanian Salmon with Lime Mayonnaise
Whole Steamed Snapper with Ginger, Shallot & Soy
Crispy Skinned Fillet of Ocean Trout with Green Paw Paw Salad
Pan Fried Blue Eye Cod with Shallot & Roast Garlic Salad
Char Grilled Butterflied Leg of Lamb with Chermoula
Char Grilled Chicken Fillet with Rosemary & Lemon
Vietnamese Style Chicken Salad with Roasted Cashews & Nahn Jim
Roasted Corn Fed Chicken with Gremolata
Barbecued Loin of Lamb with Garlic & Paprika
Roasted Pepper Crusted Fillet of Beef with Mustards & Relishes or Wasabi Mustard
Slow Roasted Pork with Orange & Star Anis
Vegetable Dishes
Roasted Chats with Lemon Zest & Rock Salt
Barley & Mushroom Risotto
Provencal Style Cous Cous with Tomato & Lemon
Roasted Root Vegetable Salad with Pesto
Salad of Rice Noodle with Enoki Mushroom & Sesame Seed with a Black Bean Chilli Sauce
Salad of Roasted Pumpkin & Tomato with a Mint & Coriander Raita
Roasted Parsnip & Garlic with Tomato & Coriander
Salad of Baby Beetroot with Roasted Almonds, Shallot & Ginger
Salad of Penne, Roasted Tomatoes, Caramelised Onion & Feta with Lemon Thyme
Caramelised Dutch Carrots with Mixed Herbs & Garlic
Salad Dishes
Grilled Vegetarian Antipasto
Salad of Roma Tomato, Caramelised Fennel, Mint & Pink Peppercorn Dressing
Salad of Green Beans with Avocado & Seeded Mustard Dressing
Salad of Baby Cos Lettuce with Fried Capers & Wasabi Dressing
Salad of Baby English Spinach with Waterchestnut & Tomato Dressing
Salad of Baby Rocket, Pear, Walnut & Pomegranate Dressing
Salad of Green Bean, Caramelised Onion, Tomato & Pinenuts
Green Leaf Salad with Vinaigrette
Steamed Bok Choy with Shiitake Mushrooms, Ginger & Oyster Sauce
Steamed Green Vegetables with Burnt Butter & Truffle Oil
Dessert
Flourless Citrus & Almond Cake with Chantilly Cream with Coconut Cream & Sago
Pear & Raspberry Crème Brulee with Seasonal Berries
Tiramisu
Espresso Gelato Tart with Double Cream
Berry Compote & Ricotta Parfait
Rich Chocolate Fig Fudge Torte
Warm Date Cake with Caramel Pecan Sauce
Fresh Selection of Seasonal Fruit with Baked Cinnamon Ricotta
Cheese Platter
Selection of Australian Cheeses with Fig & Date compote
 

Beverages

Option 1
Consumption Bar---------$210 per bar staff (1 staff per 15 guests)

Option 2
Premium bar without spirits $12.40 per person per hour

Surcharge: Surcharge will apply for all public holidays All prices are inclusive of GST