menu one

CANAPES

Kingfish crudo with fennel, chilli, coriander and garlic emulsion Delicate herbed corn cakes with chive mascarpone, tomato confit and citrus salt

BUFFET MAINS

Ocean trout confit with celeriac remoulade finished with petite herbs Baked corn fed chicken with crisp pancetta, roasted cauliflower and verjuice

Beef fillet with thyme and balsamic glaze

BUFFET SIDES / ACCOMPANIMENTS

Roasted chat potato salad with spring onions, baby capers and tarragon mayonnaise

Panzanella salad – tomatoes, olives, capsicum and rustic bread

Artisan breads and hickory salted hand churned butter

DESSERT CANAPES

Flourless Belgian chocolate small cakes with espresso cream and praline

Passionfruit curd tartlets with Italian meringue and copper leaf

Complementary, French Press Coffee, English Breakfast & Peppermint Teas

menu two CANAPES

Beetroot and vanilla cured ocean trout with avocado puree and Avruga caviar

Cherry tomato tartlets with caramelised onion and olive salt and basil

BUFFET MAINS

Poached ocean trout with Jerusalem artichoke puree, peas, radish and pea shoots

Roasted chicken breast on soft polenta with beetroot leaves Beef fillet with roasted heirloom carrots and gremolata

BUFFET SIDES / ACCOMPANIMENTS

Crushed potatoes with rosemary and sea salt Steamed broccolini and green beans with caramelised red wine vinaigrette

Radicchio, witlof and rocket leaves with citrus segments and pomegranate dressing

Artisan breads and hickory salted hand churned butter

CHEESE PLATTER

Selection of three premium cheeses, with dried fruits, grapes and oatmeal biscuits

DESSERT CANAPES

Chocolate meringues with orange spun candy and raspberries Orange and almond small cakes topped with vanilla cream and pistachio clusters

Green tea matcha and almond cakes with cherries and fresh blossoms

Complementary, French Press Coffee, English Breakfast & Peppermint Teas

Option one: 8x Canapés, 1x Tasting plate, 2x Dessert Canapés $75 per person

COLD CANAPES

Roasted ricotta and artichoke crostata Seared yellow fin tuna, twice cooked pork belly and black pepper caramel

Beef tartare on nori wafers with yuzu, shiso and roasted rice Chicken parfait rye croute with onion relish and cornichons

HOT CANAPES

Eschallots tart tartan with artichoke and roasted radish Shio-koji chicken brioche slider with smoked soy and kohlrabi slaw Queensland king prawns grilled dipped in aioli and dusted with popcorn, sumac and parsley

Spiced duck sausage rolls with quince and shiso leaves

TASTING PLATE – served on small plate with a cocktail fork Yellow fin tuna sashimi with white asparagus, purple amaranth and a balsamic soy mirin glaze

DESSERT CANAPES

Sri Lankan Love cake with rose and French vanilla cream Caramelised apple tart with calvados cream, edible flowers and pistachio dust

Option two: 8x Canapés, 2x Tasting plates, 2x Dessert Canapés $90 Per Person

COLD CANAPES

Broadbean crostini with burrata, tomato and parsley Crystal Bay prawns with avocado puree, seaweed and sesame seeds finished with shiso cress

Peking duck delicate egg crepes with spring onions, toasted sesame seeds and hoi sin reduction

Yellow fin tuna Poke with daikon and toasted sesame seeds

HOT CANAPES

Handmade wild spinach, kale and sorrel sour cream pastry pies Shiraz braised beef cheek pithivier (little pies) Red rice fish cakes with green coconut chutney Slow roasted brisket brioche rolls with confit cherry tomatoes, rocket and aioli

TASTING PLATES – served on small plates with a cocktail fork Saffron chicken salad with shaved fennel and garden herbs and orange dressing

Slow braised beef daube with chargrilled carrots and gremolata

DESSERT CANAPES

Earl grey tea and popping candy chocolate truffles Upside-down rhubarb, quince and almond small cakes with vanilla mascarpone and rose petals