$25 per person Choice of 7 items Assorted mini quiches Indonesian satay skewers with spicy peanut and coconut sauce Golden crumbed calamari with lemon tartar sauce Assorted mini pies Mini beef dim sims with sweet chili sauce Mini spring rolls with sweet and sour sauce Garlic prawn twisters with lime and herb aioli Baked chicken drumettes with honey soy Spicy beef chipolatas with tomato chutney Beer battered fish goujons with tartar sauce Mini beef meatballs accompanied with Napolitana sauce BBQ beef skewers with onion and capsicum tzatziki Pork wonton with plum chili jam Spinach and cheese triangle with tomato and basil salsa Golden fried tempura chicken strips with honey soy mustard Moroccan lamb skewers with home-style tzatziki sauce Prawn and pork wontons served with chili plum chutney Mini bruschetta with basil and oregano on ciabatta bread Chicken san chow bow

Dessert Buffet Chocolate ganache cake with Chantilly cream Seasonal fruit platters Tea and coffee


$55 per person Canapés Selection of 6 Mini Angus beef stroganoff pies with duchess potato Mini flans of baby eggplant, caramelized onion and goats cheese (v) Arancini filled with bocconcini, roast pumpkin and baby spinach (v) Indonesian chicken satay skewers with spicy peanut and coconut sauce Mini bruschetta with basil and oregano on ciabatta bread (v) Garlic prawn twisters with a lemon and herb aioli Salt and Szechuan pepper squid served with lemon aioli Golden crumbed calamari with lemon tartar sauce Mini vegetarian spring rolls with sweet and sour sauce (v) Spinach and cheese triangle with tomato and basil salsa (v) Honey soy baked chicken wings

Standing Buffet Selection of 5 items Rigatoni pasta tossed with roast vegetables in a Pomodoro sauce (v) Tortellini with pancetta and mushroom in a creamy roast garlic sauce Mediterranean-style chicken marinated in fresh chili and lime Garlic & oregano lamb kebabs served with fresh homemade tzatiki Honey glazed baked leg of ham served with assorted mustards and relishes Potato au gratin – layers of potatoes, onion and parmesan cheese Antipasto platter with an assortment of cured meats, marinated vegetables and cheeses Mediterranean roast vegetable couscous salad finished with crumbled goats cheese and caramelised onion Fresh tomato and boconcini salad Rocket, pear and parmesan salad with lemon and oregano dressing Creamy potato salad tossed with fresh dill, Spanish onion and caper berries

Dessert Chefs selection of cakes Fresh seasonal fruit platters Freshly brewed tea and coffee

$62 per person Choice of 2 Buffet Options European Influence – Choice of 4 Antipasto platter with an assortment of cured meats, vegetables and cheeses Orecchiette salad with roast pumpkin, baby spinach, caramelized onion, pistachios, topped with crumbled goats cheese Tomato and bocconcini salad Roquette, pear and parmesan salad with herb vinaigrette Linguine tossed with baby eggplant, zucchini, capsicum and mushrooms in a fresh tomato and olive oil dressing Tortellini Carbonara Potato Au Gratin – layers of potatoes, onion and parmesan cheese Angus beef stroganoff resting on a bed of rice, topped with sour cream and chives Honey baked leg of ham Moroccan lamb skewers accompanied by our home made tzatziki Herb encrusted chicken breast fillet oven roasted drizzled with a honey mustard sauce

Asian Influence – Choice of 4 Thai red chicken curry with baby bok choy, bean sprouts served with jasmine rice Chinese BBQ pork and Asian vegetables stir fry with Hokkein noodles Steamed barramundi with an infusion of coriander, lemon grass, lime chili on banana leaf Thai beef salad tossed with baby corn, cucumber, carrot and vermicelli noodles Asian green salad Stir fry fillet of beef in an onion and black bean sauce Thai seafood fried rice Crispy noodle salad Assorted sushi

Seafood – Choice of 4 Peeled king prawns accompanied with a tangy cocktail sauce Mix of Sydney Rock and Pacific oysters served natural, Kilpatrick and bloody Mary shots Beer battered fish and chips with a lemon tartare sauce Salt and pepper squid accompanied by a lime and coriander aioli Marinated chili, lime and coriander prawn skewers Duo of tempura king prawns and breaded prawn cutlets Grilled scallop in the half shell with a ginger, lime, coriander and lemongrass condiment Smoked salmon platters drizzled with extra virgin olive oil and baby capers Steamed barramundi marinated with aromatic chili and lime served on banana leaves Triage of salmon- Smoked salmon, poached salmon and salmon caviar topped with caper berries

Carvery – All items are included Succulent roast beef Roasted leg of pork and apple sauce Roast lamb Roasted potatoes, pumpkin and an assortment of seasonal vegetables

Dessert – All items are included Individual chocolate ganache tarts Chocolate dipped strawberries Mini gelato cones Fruit platters Tea and Coffee

Canapés A selection of canapés served on arrival

Dinner Buffet  Roast chicken with lemon, garlic and oregano Tortellini with pancetta and mushrooms tossed in a white wine and cream sauce with a touch of pesto Penne pasta tossed with baby eggplant, zucchini, capsicum and mushrooms in a fresh tomato, olive oil dressing Steamed New Zealand 1⁄2 shelf mussels cooked with sweet chili, coriander, ginger and fish sauce Platters of fresh tiger prawns accompanied with seafood aioli Salt and Szechuan pepper squid Prawn, crab and avocado salad with dill and honey dressing Traditional Greek salad Baby potatoes with rosemary, parsley and garlic butter Freshly baked dinner rolls

Dessert Buffet Chef’s selection of cakes and desserts – Such delights include chocolate Genache cake with Chantilly cream, fresh fruits in season + Tea and Coffee

Additional Menu Items – Additional $4.50 per person Sydney Rock and Pacific Oysters Honey glazed baked leg of Ham Rare Roast Beef

Antipasto platters – Additional $6.00per person Whole baked salmon Smoked salmon platters with lemon, onion and capers Antipasto platters

Chef’s selections of canapés on arrival Entrée – Alternate Placement Grilled field mushrooms with layers of roasted eggplant, zucchini, capsicum and baby asparagus topped with crispy pancetta and grilled haloumi cheese (v) Pappardelle pasta infused with chargrilled eggplant, bell pepper, semi dried tomato, Spanish green olives and chorizo in a pine nut pesto sauce with shavings of Parmigiano-Reggiano Home made ravioli filled with roasted pumpkin, baby spinach, ricotta and pine nuts sautéed in a creamy based tomato sauce (v) Mezze platter of cured meats, chargrilled vegetables, Tasmanian smoked salmon, assorted cheese and dips Hot Seafood Plate consisting of chargrilled king prawns, steamed scallops, salt and pepper calamari, oyster Kilpatrick and mussels with a homemade lemon aioli Cold Seafood Plate consisting of king prawn salad, Tasmanian smoked salmon, Sydney rock oysters, octopus salad, Ceviche mussels and lemon wedges Seared garlic king prawns in a shallot and white wine sauce reduction on a creamy risotto Moroccan lamb kebabs on a bed of couscous with minted yoghurt and crisp pita bread Warm chorizo, haloumi, roasted kumara and chargrilled capsicum embedded on a roquette salad accompanied with a side of tomato relish

Main Course – Alternate Placement Chargrilled fillet of beef tenderloin in a classic red wine jus served alongside a parcel of baby green beans, confit of tomato, glazed noissette of potato and a classic béarnaise sauce Crispy skinned Tasmanian salmon topped with fried baby capers served with roasted herbed baby chat potatoes, steamed broccolini, sweet baby corn spears and a lemon and dill beaurre blanc Herb encrusted Barramundi fillet with dauphinoise potatoes, honey glazed carrots and buttery lemon brocolini parcels tied round a red pepper bow Roulade of chicken filled with pancetta and brie cheese bedded on roasted pumpkin with layers of baby spinach and pea risotto and chargrilled eggplant in a light bell pepper sauce Classic Chicken Kiev on duchess potatoes with prosciutto wrapped broccolini, roasted Jap pumpkin drizzled with a honey mustard sauce Mediterranean vegetable medley consisting of layers of marinated baked vegetables resting on a roasted heirloom tomato reduction

Dessert – Alternate Placement Vanilla bean cream brulee with blueberry compote Baked white chocolate cheesecake served with mixed berry compote Individual tiramisu topped with chocolate-coated strawberries Chocolate ganache’ tart with cinnamon ice cream Vanilla panacotta layered with strawberries Romanoff and liqueur strawberries Glazed individual fruit flans Apple and rhubarb crumble served with vanilla bean ice cream Table dessert tasting platters consisting of a variety of the featured desserts

Premium Entrée’s – Optional Hot Seafood Plate consisting of chargrilled king prawns, steamed scallops, salt and pepper calamari, oyster Kilpatrick and mussels with a homemade lemon aioli (additional $5per person) Cold Seafood Plate consisting of king prawn salad, Tasmanian smoked salmon, Sydney rock oysters, octopus salad, Ceviche mussels and lemon wedges (additional $5per person) Seared garlic king prawns in a shallot and white wine sauce reduction on a creamy risotto (additional $4.50per person)

Mezze Platters – Optional Mezze: garlic scented fried olives, grilled haloumi and stuffed vine leaves served with kibbi and tabouli, homemade hummus, babaganoush and labne with freshly cut vegetables (Add $40per platter) Greek Mezze: marinated rosemary fetta with black and green olives, stuffed vine leaves, taramasalata, tzatziki with fresh pita bread (Add $40per platter) Gourmet Antipasto: a selection of cured meats, marinated eggplant, capsicum and mushrooms, bocconcini, vine ripened tomato and garlic scented olives with balsamic and virgin olive oil (Add $40per platter)

Seafood Platters – Optional Whole King Prawns (Add $10per person) Oysters – Natural, Kilpatrick or Mornay (Add $6per person) Salt & Szechwan Pepper Calamari with Lime and Coriander Dressing (Add $6per person) Tasmanian Smoked Salmon with capers, Spanish onion and dill aioli (Add $6per person) Marinated and chargrilled Octopus (Add $7per person)

Granita – Optional (Add $6per person) Midori liqueur Margarita Granita di mandorla with Amaretto Tequila, lime and ruby grapefruit Traditional Lemon Granita (non-alcoholic Add $3per person)

Sides – Optional (Serves 8 – 10 guests per table) Greek salad consisting of vine ripened tomato, Greek fetta, black olives, cucumber, olive oil and balsamic vinegar (Add $35per table) Radicchio and fennel salad served with red wine vinaigrette (Add $35per table) Rocket, pear and Parmesan salad (Add $35per table)

Pasta and Noodles – Choice of 2 Ravioli with roast baby eggplant, capsicum, mushrooms tossed in a tomato and olive oil dressing Linguine with roast garlic king prawns, parsley, lemon in a tomato and white wine cream sauce. Pappardelle pasta with pancetta and mushrooms served in a white wine sauce. Hokkien noodles stir fried, Asian vegetables with soy and ginger. Penne pasta with roasted capsicum, mushrooms and semi – dried tomatoes tossed in a light tomato pesto dressing.

Chicken – Choice of 1 Oven baked chicken spiced with lemon, oregano and garlic Herb encrusted chicken fillets in an herb and mustard sauce Chicken Parmigiana- individual breasts topped with eggplant, tomato ragout sprinkled with mozzarella and parmesan cheeses Grilled chicken breast drizzled with a capsicum and pesto sauce

Meat & Carvery – Choice of 2 Honey glazed baked leg of ham Seared green pepper crusted rare roast rump fillets in a red wine jus Angus beef stroganoff with mushrooms and capsicum topped with sour cream and chives Char grilled beef fillet steak and field mushrooms served with an onion glazed gravy Roast rolled pork with crackling and apple sauce Moroccan lamb skewers surrounded with our home-style tzatziki sauce Medallion of kangaroo accompanied with Kakadu plum chutney

Seafood – Choice of 1 Grilled barramundi marinated in lime and coriander served on banana leaves Whole baked Tasmanian salmon topped with baby spinach, dill and capers Salt and Pepper Calamari Fresh King Prawns with Seafood Aioli Beer battered fish portions and chips

Potato – Choice of 1 Potato Au Gratin – Layers of creamy potato, onion and parmesan cheese Baby potatoes roasted with rosemary, parsley and garlic butter Garlic potato wedges

Salad – Choice of 3 Roquette, pear and parmesan salad with lemon and oregano dressing Orecchiette pasta salad with roast pumpkin, baby spinach, caramelised onion, pistachios, topped with goats cheese Tomato and bocconcini salad with mescalin and pesto Traditional Greek salad Mediterranean roast vegetables and couscous salad with crispy prosciutto and yoghurt dressing Antipasto platters- a selection of cured meats and marinated Italian style vegetables Baby chat potato salad in parsley and extra virgin olive oil dressing Seafood salad- a medley of seafood and avocado in a dill and honey sauce Baby beetroot salad with orange segments, roquette in a balsamic reduction with crumbled Goats cheese Steamed string beans topped with almond flakes

Dessert – Choice of 2 Vanilla bean cream brulee with blueberry compote Individual tiramisu topped with chocolate-coated strawberries Chocolate ganache tart with cinnamon ice-cream Assorted cheese & seasonal fruit Tea and coffee