Buffet Menu 1

Minimum 20 guests

Canapés

Basil Shortbread
Roast cherry tomato and goats cheese mousse served on a basil and parmesan shortbread with basil cress

Smoked ocean trout
House smoked ocean trout on toasted brioche with soft poached quial egg and asparagus salad

Duck salad (GF)
A salad of house roasted duck, lychee, ginger and spring onion served on a lotus crisp

Buffet

Clarence river prawns with lime aioli
Chargrilled fillet of beef on white pean puree with red wine sauce
Free range chicken with sumac, sesame, thyme and charred peppers
Ricotta and gerb rotolo with steamed asparagus and salsa verde

Sides
Fresh pear, rocket and parmesan salad
Mediterranean vegetables with garlic and basil oil
Roast kipfler potatoes with rosemary

Dessert
Homemade meringues with fresh fruit and cream

Buffet Menu 2

Minimum 20 guests 

Canapés

Basil Shortbread
Roast cherry tomato and goats cheese mousse served on a basil and parmesan shortbread with basil cress
Duck salad (GF)
A salad of house roasted duck, lychee, ginger and spring onion served on a lotus crisp
Mirange (GF)
Thai salad of smoked trout & green papaya served on a betal leaf w/ a palm suger caramel & trout pearls

Buffet
Clarence river prawns with lime aioli
Ballontine of petuna ocean trout, shaved fennel, cherry tomato and herb salad
Char-grilled fillet of beef on white bean puree with red wine sauce
Duck confit and green peppercorn sauce
Ricotta and herb rotolo with steamed asparagus and salsa verde

Sides
Fresh pear, rocket and parmesan salas
Mediterranean vegetables with garlic and basil oil
Roast kipfler potatoes with rosemary

Dessert
Meringues with fresh fruit and cream
Handmade chocolate ganache and dolce latte tartlets

Canapes Menu 1

 minimum 20 guests

Cold Canapes
Beetroot Cornette (V)
Roasted beetroot and whipped goats curd with candied walnuts served in a crisp cone
Miange (GF)
Thai salad of smoked trout & green papaya served on a betel leaf w/ palm sugar caramel & trout pearls
Oysters nahm jim (GF)
Pacific oysters with red chilli dressing, fried shallots and garlic
Chinese Duck
Roasted Chinese duck w/ cucumber, spring onion & chilli served in a crisp cone w/ hoi sin and sechuan salt

Hot Canapes
Petit Pizza (V)
tomato fondu buffalo mozzarella and basil
Gyoza (V)
pan fried shitake mushroom and english spinach dumplings served with a chilli soy and sesame dressing
Caramelised Kingfish (GF)
Hirramasa kingfish marinated in miso & sake
Sausage rolls
pork and fennel sausage baked in house made puff pastry
Caramelised pork (GF)
Stir fried sweet pork belly, prawn & water chestnut, finished in lettuce cupts with ground peanuts

Substantial Canapes
Fish & Chips
Beer battered flathead with shoe string fries and house made tartare sauce
Lamb Loin
Moroccan spiced lamb with harissa, coriander and Israeli cous cous

Dessert Canapes
Lemon Meringue Pie
Citrus curd and italienne meringue served in a sweet tart
Baci Cones
Chocolate dipped sweet cones filled with chocolate custard and topped with hazelnuts

Canapes Menu 2

Minimum 20 guests 

Cold Canapes
Roquefort Shortbread (V)
A blue cheese and walnut shortbread sandwich filled with creme cheese
Lobster Consommé (GF)
Chilled lobster consomme scented with marjoram and celery
Oysters and Pearls (GF)
Sydney rock oyster with cucumber salad and avrugar caviar
Miange (GF)
Thai salad of smoked trout & green papaya served on a betel leaf w/ a palm sugar caramel & trout pearls
Duck Salad (GF)
A salad of house roasted duck, lychee, ginger and spring onion served on lotus crisp

Hot Canapes
Tomato Tart Tatin (V)
Heirloom tomatoes caramelized with vin cotta in puff pastry
Tempura Salmon
King salmon rolled in parila and nori, fried in tempura and dressed with orange ponzu
Caramelised Pork (GF)
Stir fried sweet pork belly, prawn & water chestnut, finished in lettuce cupts with ground peanuts
Brochette (GF)
Moroccan spiced chicken breast skewered and char grilled with chermoula
Cigara
Veal shoulder braised with cumin and sumac, fried in Turkish pastry with yoghurt and mint

Substantial Canapes
Potato Tortellini
Zucchini flower & proscuitto tortellini tosed through a parmesan cream
Chilli salt squid
Fresh calamari lightly dusted in seasoned flour then fried, served with chilli rounds & coriander
Lamb Cutlets (GF)
grilled marinated lamb cutlets with roasted bullhorn peppers and mint hollandaise

Dessert Canapes
Campari, vanilla and orange
Campari and falurnum syrup jelly, vanilla bean pana cotta and candied orange served in a parfait jar
Dolce Latte
Hand made chocolate ganache and dolce latte tartlets

Beverages

Option 1
Full bar charged on a consumption basis plus $240 per bar staff

Option 2
Premium Bar package---- $13 per person per hour

Option 3
Deluxe Bar package-------$18 per person per hour

$260 Chef surcharge apply