CANAPÉ SELECTION MENU 1 @ $39pp Choice of 7 items Assorted mini quiches Indonesian satay skewers with spicy peanut and coconut sauce (GF if no 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 (GF if no sauce) 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 (GF) 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 (GF) Prawn and pork wontons served with chili plum chutney Mini bruschetta with basil and oregano on Ciabatta bread Chicken san chow bow (GF if no sauce) Included Desserts Chocolate ganache cake with Chantilly cream Seasonal fruit platters Tea and Coffee

CANAPE SELECTION MENU 2 @ $50pp Choice of 7 from the below Tasmanian smoked salmon roulade on sour dough crouton Peking Duck Pancake, served with shallot and hoisin sauce Indonesian Chicken Satay skewer drizzled with peanut coconut sauce (GF) Chicken Greek souvlaki and tzatziki (GF) Arancini with Bocconcini, pumpkin, baby spinach and caramelised onion(V) Salt and Szechuan pepper Calamari with lime coriander aioli Prawn and Chorizo skewers topped with chili onion jam (GF) Panko crumbed King Prawn served with wasabi mayo Mini Angus Beef Stroganoff pies with duchess potato Chicken San choi bow cucumber cups (GF) Seafood mornay risotto cakes served with dill and lime sauce Steam pork and prawn dumpling with sesame and soy dipping sauce Roast vegetable tartlets filled with goats’ cheese and caramelised onion (V) Italian meatballs in a napolitaine sauce (GF) Freshly made Vietnamese vegetable and tofu spring rolls with sweet chili dipping sauce (V) Spinach and 3 cheese pastizzi with pesto mayonnaise (V) Vol au vents filled with leek and mushroom topped with crispy enoki (V) Pecorino and herb crusted Lamb cutlets drizzled with a mint chimichurri (GF) Desserts Included Homemade Butterscotch Cake served with White Chocolate Ganache Chocolate Ganache Tart with Chantilly Cream Seasonal Fresh Fruit Platter

CANAPES & STANDING BUFFET 1 @ $55pp Canapés (selection of 6) Mini Angus Beef Stroganoff Pies with Duchess Potato Chefs Selection of Mini Flans Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach Indonesian Chicken Satay Skewers with Spicy Peanut and Coconut Sauce Mini Bruschetta with Basil and Oregano on Ciabatta Bread Garlic Prawn Twisters Salt & Szechuan Squid served with Lemon Aioli Garlic & Oregano Lamb Kebabs served with Fresh Tatzaiki Golden Crumbed Calamari with Lemon Tartar Sauce Mini Spring Rolls with Sweet and Sour Sauce BBQ Beef Skewers with Onion and Capsicum served with Fresh Tzatziki Spinach and Cheese Triangle with Tomato and Basil Salsa Chicken San Chow Bow Standing Buffet (selection of 5 items) Antipasto Platter with an assortment of Cured Meats, Vegetables and Cheeses Mediterranean Roast Vegetable Couscous Salad finished with Crumbed Goats Cheese and Caramelised Onion Fresh Pasta with Pancetta and Mushroom tossed in a White Wine, Roast Garlic and Olive Oil Sauce Fresh Pasta tossed with Roast Vegetables in a Pomodoro Sauce (V) Roasted Baby Chat Potatoes lightly tossed with Rosemary, Parsley and Garlic Butter Honey Baked Leg of Ham Roast Chicken with Lemon, Garlic and Oregano Homemade Beef Lasagne Potato Salad with Dill, Red Onion and Caper Berries Traditional Greek Salad – salad consisting of iceberg lettuce, Spanish onions, Kalamata olives, tomatoes, cucumbers and feta cheese with a sprinkle of oregano Dessert Chefs Selection of Cakes Seasonal Fresh Fruit Platters Freshly brewed Tea and Coffee

CANAPES & STANDING BUFFET 2 @ $70pp Canapes (Choice of 6 selections) Mini Angus Beef Stroganoff Pies Peking Duck Pancake with Shallots and Chilli Jam Seared Lamb Cutlets seasoned in Rosemary and Garlic with Mint Yoghurt Chef selection of Mini Flans Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach (V) A Selection of Rice paper Rolls with Sesame dipping sauce (V/VN upon request) Indonesian Satay skewers with spicy peanut and coconut sauce (GF) Petite Wagyu Fillet Steak Sandwiches filled with Roquette, brie cheese and caramelised onion Mini Bruschetta with basil and oregano on Ciabatta bread (V) Gourmet assorted wraps of Chicken Caesar, Leg Ham and roasted vegetables Garlic Prawn Twisters Smoked Salmon Terrine on Toasted Ciabatta Buffet Stations (Choice of 2 Buffet selections) Asian Influence (Choice of 4) Thai Red Curry with baby bok choy, bean sprouts served with jasmine rice Chinese BBQ Pork and Asian vegetables stir fried with Hokkien noodles Steamed Barramundi with an infusion of coriander, lemongrass and lime chilli on banana leaf Thai Beef Salad tossed with baby corn, cucumber, carrot and vermicelli noodles Asian Green Salad Stir Fried Fillet of Beef in an onion and black bean sauce Thai Seafood Rice Crispy Noodle Salad (GF) = GLUTEN FREE (V) = VEGETARIAN (VN) = VEGAN

European Influence (Choice of 4) Antipasto Platter with an Assortment of Cured Meats, Vegetables &Cheeses Orecchiette Salad with roast pumpkin, baby spinach, caramelised onion, pistachios, topped with crumbed goats ‘cheese (V/GF if orecchiette is removed) Caprese Salad of Tomato, bocconcini & fresh basil Roquette, pear and parmesan salad with herb vinaigrette (V) Fresh pasta tossed with baby eggplant, zucchini, capsicum and mushrooms in a fresh tomato and olive oil dressing (V) Fresh Pasta with Pancetta & Mushrooms tossed in white wine, garlic olive oil sauce (V) Potato Au Gratin –layers of potatoes, onion and parmesan cheese (V/GF) Angus Beef Stroganoff resting on a bed of rice, topped with sour cream and chives Honey Baked Leg of Ham Cajun Lamb Rump surrounded with our home-style tzatziki sauce (GF) Roast Chicken with lemon, garlic & oregano Seafood (Choice of 4) Peeled King Prawns accompanied with a tangy cocktail sauce Mix of Sydney Rock Oysters served natural, Kilpatrick and Bloody Mary shots (GF) Beer Battered Fish and Chips with a Lemon Tartare sauce Salt & Pepper Squid accompanied by a lime and coriander aioli Marinated Chilli, lime and coriander prawn skewers (GF) Duo of Tempura King Prawns and breaded Prawn Cutlets Grilled Scallop in the Half Shell with a ginger, lime, coriander and lemongrass condiment (GF) Smoked Salmon platters drizzled with extra virgin olive oil and baby capers (GF) Steamed Barramundi marinated with aromatic chilli and lime served on banana leaves Triage of Salmon –smoked salmon, poached salmon and salmon caviar topped with caper berries (GF) Dessert (All Items Are included) Individual Chocolate Ganache Tarts Chocolate Dipped Strawberries Mini Gelato cones

THE OPERA BUFFET @ $55pp Canapés A selection of canapés served on arrival Dinner Buffet Antipasto Platter of Cured Meats, Marinated Vegetables and Cheeses Portuguese Style Chicken marinated in Fresh Chilli, Lime & Parsley Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato, Olive Oil Dressing Roasted Baby Chat Potatoes lightly tossed with Rosemary, Parsley and Garlic Butter Grilled Mediterranean Vegetable Pesto Pasta Salad served with Roasted Pine Nuts Green Salad Bowl tossed with Wild Rice, Toasted Soya glazed Nuts & Seeds finished with a Herb Vinaigrette Mixed Garden Salad – salad of mixed greens with cherry tomatoes, cucumber, Spanish onion, olives and herbed vinaigrette Honey Baked Leg of Ham Rare Roast Beef Platters of Fresh Tiger Prawns accompanied with Seafood Aioli Crisp, freshly baked Dinner Rolls Dessert Buffet Chef’s Selection of House Deserts Fresh Seasonal Fruit Platters (GF) = GLUTEN FREE (V) = VEGETARIAN (VN) = VEGAN

BBQ MENU @ $60pp Canapes on Arrival Chef Selection of delicious Canapes From the Grill Greek Souvlaki with Tzatziki Sauce Garlic Rosemary Lamb Kebabs Barramundi Fillets with Lemon Butter Sauce Mini Beef Patties with Glazed Onions Gourmet Beef Sausages Lentil and Potato Cakes (V) Salad Selection Traditional Greek Salad (V) Roast Chat Potato with Caperberry, Dill, Egg and Crispy Bacon Pesto Pasta Salad with Mediterranean Roast Vegetables (V) Mesculin Salad mix with Cranberry, Pecorino and White Balsamic Glaze (V) Mini Damper and Sourdough Rolls Dessert Chocolate Ganache Tart with Chantilly Cream Seasonal Fruit Display (GF) = GLUTEN FREE (V) = VEGETARIAN (VN) = VEGAN

SYDNEY HARBOUR BUFFET @ $65pp Canapés Chef’s selection of Canapes on arrival Seated Buffet Portuguese Style Chicken marinated in Fresh Chilli, Lime & Parsley (GF) Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato, Olive Oil Dressing Potato Au Gratin – layers of Potatoes, Onion and Parmesan Cheese (V/GF) Steamed New Zealand ½ Shelf Mussels served with a Tomato, Lemon & Coriander Salsa (GF) Platters of Fresh Tiger Prawns accompanied with Seafood Aioli (GF) Salt & Pepper Calamari served with a Homemade Aioli Triage of Salmon – Whole Baked Salmon, Smoked Salmon and Salmon Caviar topped with Caper Berries (GF) Grilled Mediterranean Vegetable Pesto Pasta Salad served with Roasted Pine Nuts King Prawn, Crab Meat & Avocado Seafood Salad Green Salad Bowl tossed with Wild Rice, Toasted Soya glazed Nuts & Seeds finished with a herbed Vinaigrette (VN) Antipasto Platter of Cured Meats, Marinated Vegetables and Cheeses (GF) Mixed Leaf Salad with Parmesan & a Balsamic Reduction (V/VN without the parmesan) Crisp, freshly baked Dinner Rolls Dessert Homemade Butterscotch Cake served with White Chocolate Ganache Chocolate Ganache Tart with Chantilly Cream Seasonal Fresh Fruit Platter Additional Menu Items ($4.50pp) Sydney Rock and Pacific Oysters Honey Glazed Baked Leg of Ham Rare Roast Beef Antipasto Platters

2 COURSE FORMAL DINING MENU @ $70pp 3 COURSE FORMAL DINING MENU @ $90pp

Entrée (2 Choices- Alternate Placement) Garlic king prawns, shallot champagne and champignon cream sauce served on a bed of pilaf rice Italian Antipasto plate with a variety of delicacies including cured meats, marinated vegetables and olives, caprese salad with a balsamic glaze and grissini Slow cooked lamb shank lasagne with eggplant, tomato and halloumi bechamel sauce Homemade roast pumpkin and ricotta ravioli served in a sage and burnt butter sauce. Topped with pecorino crusted garlic sour dough Warm Salad consisting of chorizo, haloumi, roasted pumpkin, chargrilled capsicum and roquette, with a spicy tomato chutney Seafood pot pie with white wine cream sauce encased in puff pastry Moroccan lamb rump on a bed of Greek salad and crisp pita, drizzled with homemade tzatziki Braised mushrooms in a white wine reduction, served with baby spinach, semi-dried tomatoes and grilled asparagus (V) Additional Entrée Extra ($5 pp) Southern seafood tasting plate consisting of king prawn, oyster, blue swimmer crab cake, ceviche scallop, Gravlax salmon, radicchio salad drizzled with herb aioli

Main Course (2 Choices- Alternate Placement) Chargrilled beef tenderloin with red wine jus, served with kumara au gratin, truffle and duxelles mushroom, green bean parcel and confit vine tomato, Herb and pistachio crusted lamb rack, chic pea patties, bouquet of carrots and green beans, glazed onion, infused with rosemary jus Crispy skinned Tasmanian salmon, roast kipfler potato, lemon zest asparagus, fried baby capers in a dill beaurre blanc. Grilled wild Barramundi fillet served with Jerusalem artichoke, caramelised baby carrots, blistered cherry tomato, roquette salad with a burnt lemon creme fraiche Roulade of chicken with pancetta and brie, roasted pumpkin and pea risotto, wilted spinach, drizzled with red pepper sauce Classic chicken Kiev on a bed of garlic potato puree, sided with prosciutto wrapped broccolini and roasted jap pumpkin topped with seeded mustard sauce Mediterranean vegetable medley consisting of layers of marinated baked vegetables resting on a roasted tomato reduction (V)

Dessert (2 Choices- Alternate Placement) Coconut and Malibu crème brûlée with mix berry compote Baked Belgium white chocolate and lime cheesecake, with Chantilly cream and berry coulis Classic Italian homemade tiramisu Dark chocolate ganache tart topped with a chocolate coated strawberry and creme fraiche Vanilla panna cotta layered with Romanoff and liqueur strawberries Sticky date pudding with a butterscotch caramel sauce and vanilla bean ice cream Profiterole skewers with warm chocolate dipping sauce and Chantilly cream Table dessert tasting platters consisting of a variety of the featured

ADDITIONAL PLATTERS (Formal Dinning per table) Mezze Platter ($45 per platter) Garlic sautéed olives, Labneh, stuffed vine leaves, kibbeh, tabouli, hummus, babaganoush, freshly cut vegetables and fresh Lebanese bread Greek Mezze ($45 per platter) Marinated rosemary fetta, black and green olives, stuffed vine leaves, taramasalata, tzatziki with fresh pita bread Gourmet Antipasto ($45 per platter) A selection of cured meats, marinated eggplant, capsicum, mushrooms, bocconcini, vine ripened tomato and garlic olives with balsamic seasoning Hot and Cold Seafood ($65 per platter) Prawns, oysters, smoked salmon, calamari, octopus, tempura prawns and fish goujons

CORPORTAE BANQUET @ $80pp Pasta (Choice of 2) Ravioli filled with Pumpkin and Ricotta, Eggplant, Capsicum, Mushrooms in a Napolitana Sauce. (V) Pappardelle with King Prawns, Roast garlic, Champignon in a Champagne Cream Sauce. Spaghetti with Pancetta, Mushrooms in a White Wine Pesto Cream Reduction. Tortellini Carbonara, Bacon Cream and shallots. Chicken (Choice of 1) Supreme of Chicken, Mushroom, Thyme and White Wine Sauce. Roast Chicken Kiev, with Lemon, Garlic, Parsley, Oregano and olive oil. Oven Baked Herb Pecorino, Crusted Chicken drizzled with Honey Mustard Sauce. Portuguese Style Chicken, with Chili, Lime, Fresh Herbs, Sweet Onion Tomato Salsa. Chicken Souvlaki Greek Style sided with Cucumber and Mint Yoghurt. Meat & Carvery (Choice of 1) Slow Roast Rare Beef Rib with Mustard and Black Pepper Crust with Red Wine Sauce. Char Grilled Fillet of Beef Steakettes with a Diane Sauce. Angus Beef Stroganoff with Mushroom, Capsicum, sour cream and chives. Cajun Crusted Lamb Rump with Baby Spinach and Feta Puree, Mango and Papaya Salsa. Moroccan Lamb Kebabs on a bed of Cumin and Mint Couscous, with Sumac and lemon Yoghurt. Whole baked Honey Leg of Ham with Maple, Pineapple and Cinnamon Glaze. Fish (Choice of 1) Whole Baked Huon Atlantic Salmon decorated with Roulade of Smoked Salmon, Caviar, Crème Fraiche, Baby Spinach, Dill and Caper Berry. Grilled Humpty Doo Barramundi Supremes with Roasted Macadamia Nuts Lemon and Parsley Beurre Blanc Potato (Choice of 1) Potato Au Gratin – Layers of Creamy Potato, Onion, Parmesan and Cream Reduction. Baby Chat Potatoes Roasted, Rosemary, Parsley and Garlic Butter. Garlic Potato Wedges, Sour Cream Chives Salad (Choice of 3) Mesclun Mix with Cranberry, Pecorino drizzled with White Balsamic Glaze. Caprese Salad of Vine Ripe Tomatoes, Bocconcini and Fresh Basil. Traditional Greek Salad – Salad consisting of Iceberg Lettuce, Spanish Onions, Kalamata Olives, Tomatoes, Cucumbers & Feta Cheese with a Sprinkle of Oregano. Pearl Couscous with Pumpkin, Baby Spinach, Sumac Roasted Cauliflower, Crispy Prosciutto, Goats Cheese Labneh Dressing. Green Salad Bowl of Beans, Broccolini, Baby Spinach, Wild Rice, Toasted Soy Glazed Nuts, Avocado and Herb Dressing. Seafood Salad – A Medley of Seafood, Julienne Vegetables, with Honey and Dill Dressing. Baby Beetroot Salad – Wild Roquette, Orange Segments, Toasted Walnuts and Blue Cheese Dressing. Antipasto Platters – A Selection of Cured Cold Cut Meats, Marinated Vegetables, Olives, Feta Dolmades. Charcuterie and Cheese Board – Variety of Soft and Hard Cheeses, assortment of Cured Cold Cuts, Fruits Dips and Nuts. Included Crustaceans Salt and Pepper Calamari, Herb Aioli. Fresh Ocean King Prawns, Cocktail Sauce. Ceviche Style New Zealand Green Lip Mussel, Lime, Chili and Coriander. Additional Crustacean items Mix of Pacific and Sydney Rock Oysters, Mignonette Dressing ($4 pp). Grill Hervey Bay Scallops, Tamarind, Lime and Chili Dressing ($4pp). Dessert (Choice of 2) Vanilla Bean Panna Cotta with Blueberry Compote, topped with Almond Praline. Traditional Italian Tiramisu topped with Chocolate-Coated Strawberries. Coconut and Malibu Crème Brûlée, sided with Biscotti Biscuit. Sticky Date Pudding with a Toffee Sauce and Chantilly cream. Chocolate Ganache Tart served with Cinnamon Ice-Cream. Belgium White Chocolate and Lime Baked Cheesecake with Raspberry Coulis. Apple Rhubarb and Walnut Crumble cinnamon ice cream. Selection of European and Australian Cheeses, Lavosh, Dry Fruits, Quince Paste and Nuts. Tea and coffee included. (GF) = GLUTEN FREE (V) = VEGETARIAN (VN) = VEGAN

GRAZING STATION MENU – ANTIPASTO & CHARCUTERIE @ $65pp Cold Cure Cuts Prosciutto De Parma, Sopressa, Bresaola, Pancetta and Grill Spanish Chorizo Vegetables and Salads Char Grill Eggplant, Roast Capsicum, Grilled Field Mushroom, Confit Heirloom Tomato, Marinated Artichokes, Dolmades (rice wrapped in vine leaf), Garlic infused black and green Olives, Grill Halloumi, Marinated Feta, Zucchini Frittata Arancini with Pumpkin Semi Dried tomato, Caprese Salad of Plum Tomato Bocconcini Pesto Roasted Pine Nuts, Mesculin Salad mix with Cranberry, Pecorino and white balsamic glaze, Roquette Jap Pumpkin Orecchiette with Goats Cheese, caramelize onion and soy toasted nuts. From the Ocean Salmon Gravlax with Caper Berries and Crème Fraiche, Ceviche Scallops with Lime Chili and Coriander, Marinated Greek Octopus, King Prawn with Marie Rose Sauce. Cheeses and Fruits Fine Australian and European hard and soft cheeses, Dried fruit, Quince Paste, Assorted Nuts Seasonal Exotic Fruit Display Artisan Bread Display, Grissini and Crackers