All canape menus are based on a 3-4 hour service – 1 canapé per guest, 1 substantial canapés per guest

Chef & Kitchen Assistant charge only applicable for 50 guests or less. 4 hour minimum charge. Mon to Sat = $100 per hour ;Sunday = $120 per hour

Silver Package $50.00pp

7x Gold Range Canapés

1x Substantial

Gold Package $60.00pp

2x Diamond Range Canapés

5x Gold Range Canapés

1x Slider Canapé

1x Substantial

Diamond Package $70.00pp

3x Diamond Range Canapés

2x Gold Range Canapés

1x Slider canapé

Platinum Package $85.00pp

3x Platinum Range Canapés

3x Diamond Range Canapés

1x Slider Canapés

2x Substantial Canapé

1x Sweet Canapé

Tea & Coffee Station

*A Gold Canape can also be exchanged for a Sweet Canape or vice versa

Additional Canapes:

Gold Range – $6

Diamond Range – $6.50

Platinum Range – $7.50

Dessert Range – $6.50

Slider Range – $7.50

Substantial Range – $9

Gold Range Cold Canapés

·Smoked capsicum, whipped fetta and olive crumb tart

·Confit leek, fresh thyme, and red onion tart with black pepper cream

·Applewood smoked beef rump on crostini w/ horseradish and Parsley

·House dried cherry tomato tartlet with goats cheese cream, and basil

Gold Range Hot Canapés

·Handmade pies with potato puree and tomato chutney:

o Wagyu beef mince

o Spring lamb

o Wagyu beef and pepper

o Shepherds Pie

o Spinach and mushroom

·House made pizza

o Margarita with mozzarella and basil pesto

o BBQ Pulled pork, bacon, shaved red onion and chipotle aioli.

o Peri Peri chicken with caramelised onion, blistered cherry tomato and spiced aioli

o Smoked chorizo, caramelised onion and Persian fetta

o Artichoke, marinated olive, shaved red onion, chilli and fresh parsley

·Authentic Satay chicken skewers w/ roasted peanut sauce (GF)

·Pork and fennel sausage roll w/ tomato, apple chutney

·Caramelized onion, marinated fetta puff pastry scrolls with chimmi churri

·Roast purple carrot and marinated fetta arancini w/ chipotle aioli (GF)

·Thai snapper fish cakes w/ nahm jim and Asian salad

Diamond Range Cold Canapés

·Pepper berry crusted beef with spiced tomato mascarpone on sourdough crouton.

·5 spice duck rice paper rolls with cucumber, mint and hoisin (GF)

·House cured salmon, dill pancake, lemon caviar and caper cream.

·Seared haloumi with salsa Verde and baby herbs (GF) (VG)

·Handmade sushi with pickled ginger, katsu chicken, nam jim (GF)

·Mediterranean roast vegetable tart with rosemary and whipped goat’s curd (VG)

·Mini prawn cocktail with spiced tomato cream and iceberg lettuce (GF)

Diamond Range Hot Canapés

·Pork belly, cauliflower puree, burnt sage butter (GF)

·Southern fried Popcorn chicken w/ house made ranch aioli

·Roast pumpkin and fetta tart w/ saffron emulsion (VG)

·Wild mushroom, rosemary and marinated fetta scrolls with tomato chilli jam (VG)

·Sesame crumbed prawns’ w/ yuzu mayonnaise

·King prawn skewers with chilli, garlic, coriander and fingerlime aioli

·Hand made cocktail Pasties – served with Tomato Chutney

oCornish Pastie

oMoroccan chickpea and vegetable (VG)

oChilli beef

oWagyu beef and red wine

·Braised beef brisket and parmesan arancini with harissa aioli

Platinum Cold Range

·Roast fig and blue cheese tart with vanilla bean honey (seasonal)

·Seared sesame crusted tuni with wasabi kewpie (GF)

·Freshly shucked Sydney rock oysters with gin, cucumber and dill (GF)

·Ash cured salmon w/ pink pepper cream and finger lime caviar (GF)

·Wagyu bresaola, pickled purple carrot, whipped horseradish crème fraiche on sourdough

·Handmade sushi with wakime, fresh salmon, ponzu sauce

Platinum Range Hot Canapés

·Lamb wellington w/ wild mushroom duxelle and lamb jus

·Seared sea scallops, cauliflower puree, bacon crumb (GF)

·Hand made wagyu beef and shiraz mini pies with horseradish Paris mash

·King prawns in katifi pastry w/ lemon, dill aioli

·Sous vide lamb fillet with celeriac puree, spring pea and charred eshallot(GF)

Sweet Canapés

·Mini banoffee tarts

·Salted caramel and dark chocolate tart

· Apple and cinnamon crumble tarts

·Textures of Chocolate – whipped chocolate mousse, chocolate fudge and brownie crumb

·Passionfruit cremeaux, vanilla sponge, whipped mascarpone, fresh strawberry

·Sticky date pudding, vanilla cream butterscotch sauce

·Mango, raspberry, and vanilla bean eton mess

·Lime curd pannacotta, pastry crumb and burnt meringue (GF)

·Mini Lemon meringue pies

Substantial Canapé Range

·Salmon croquettes w/ seasonal salad and a dill, caper aioli

·Lamb tagine, israli cous cous and minted yogurt

·Beef Penang curry w/ kaffir lime and jasmine rice (GF)

·Spicy fried rice nasi goreng w/ shiitake mushrooms and sweet soy (GF)

·Authentic Satay Chicken w/ jasmine rice and roast peanut sauce (GF)

·Harissa chicken w/ aromatic rice, dill and lemon yogurt and a cucumber salsa (GF)

Handmade pasta:

Fusilli pasta with wild mushroom, fresh thyme and crispy bacon

Papardelle pasta with slow braised bolognaise and red wine

Handmade brioche sliders:

o Cheeseburgers with American mustard aioli, housemade pickle and fried onion

o BBQ pulled pork with chipotle slaw

o Wagyu beef burger, café de Paris aioli, wild roquette, cheddar

o Panko crusted chicken, avocado, thyme, and harissa aioli and iceberg

o Purezza sparkling battered fish w/ pickled cucumber, iceberg, and dill aioli

o Chickpea and white bean fritter with wild roquette, spiced chutney, aioli

o Mini steak sandwich with pepperonata, cheddar, aioli, caramelized onion

Salads, served in a noodle box:

·Roast pumpkin, watercress, alfalfa and goats cheese (GF)

·Poached chicken, quinoa, cucumber and rocket (GF)

·Thai beef salad with nam jim, fresh mint and crispy onions

All banquet dining incurs an additional furniture hire cost for tables and chairs for your event. Please enquire for pricing (from $10pp)

Gold Banquet Menu – $95/per person

The package begins with-

4x Canape Chefs selection

3x Main dishes from the Banquet range

Seasonal side salad

Freshly baked sour dough and handmade salted butter

Diamond Banquet Menu – $110 per person

The package begins with our signature grazing table (consisting of handmade pastries and tarts, house made dips, sliced cured meats and cold meats, crackers, rustic breads and a selection of hot canapes)

3x Main dishes from banquet range

Seasonal side salad

Freshly baked sour dough and handmade salted butter

Platinum Banquet Menu – $130 per guest

The package begins with our signature grazing table (consisting of handmadepastries and tarts, house made dips, sliced cured meats and cold meats, crackers, rustic breads and a selection of hot canapes)

2x Chefs selection canapes served roaming

3x Main dishes from banquet range

Seasonal side salad

Seasonal fresh fruit platter served with dessert

2x Canape desserts served roaming

Freshly baked sour dough and handmade salted butter

Banquet Menu Items

Sous vide beef 2 ways, potato puree, charred onions, red wine jus (GF)

Sous vide chicken breast with thyme crumb, confit leek, puree potato, chicken jus

Harrisa spiced chicken thigh, pearl cous cous, dill yogurt, cucumber salsa

Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan

Casserecia pasta with zucchini 2 ways, confit garlic and tomato

Charred mediterranean chicken breast with rosemary, lemon, and olives, served with peal cous cous and tahini lemon dressing

Spinach, ricotta caramelised onion & herb pesto canelloni. Napolitana sauce & parmesan

Salmon with crispy skin, salsa verde, confit leek, micro salad (GF)

Slow braised lamb shoulder, mint pesto, roasted carrots, labne (GF)

Sous vide beef rump with forrestier sauce, potato savoyade (GF)

Harissa chicken thigh, arromatic rice, lemon yogurt, cucumber dill salsa (GF)

Herb crumbed eggplant, napolitano sauce, baby basil and fresh mozzarella (GF)

Lamb 2 ways, potato puree, honey roasted carrot, rosemary jus (GF)

Chargrilled beef rump with chimichurri, roasted spanish onions & charred eggplant (GF)

Banquet Sides – offered as additional extras

Broccolini, zucchini, lemon, chilli, olive oil, parsley (GF)

Roast heirloom carrots, parsnips and baby rocket with sherry dressing (GF)

Rocket, grilled pear, crispy bacon, feta and walnut (GF)

Potato puree, with house made butter (GF)

Pumpkin, watercress, alfalfa and marinated goats cheese (GF)

Casserecia pasta with chilli, lemon and parsley

Shaved zucchini, mint and pea with sherry vinegar (GF)

Chat potato salad with crispy bacon, shallots and aioli (GF)

Sautéed Kipfler potatoes with eschallots, parsley and sea salt (GF)

Vine ripened tomato, bocconcini and basil pesto (GF)

Quinoa with cucumber, tomato, herbs and lemon (GF)

Roasted potatoes with butter and rosemary salt

Additional sides are $12 per person

Additional mains are $22 per person

*All formal dining incurs an additional furniture hire cost for tables and chairs for your event. Please enquire for pricing (from $10pp)

Chef & Kitchen Assistant charge only applicable for 50 guests or less. 4 hour minimum charge. Mon to Sat = $100 per hour ;Sunday = $120 per hour

Gold Formal Menu – $95 per person

2x Chef selection canape served on arrival

Selection of two entrees served alternatively

Selection of two mains served alternatively

Seasonal side salad

Freshly baked sour dough and handmade salted butter

Diamond Formal Menu – $115 per person

The package begins with 3 varieties of canapés served to guests on entry

Selection of two entrees served alternatively

Selection of two mains served alternatively

Selection of two desserts served alternatively

Seasonal side salad

Freshly baked sour dough and handmade salted butter

Platinum Formal Menu – $130 per guest

The package begins with our signature grazing table (consisting of handmade pastries and tarts, house made dips, sliced cured meats and cold meats, crackers, rustic breads and a selection of hot canapes)

Selection of two entrees served alternatively

Selection of two mains served alternatively

Selection of two desserts served alternatively

2x Sides served on tables

Freshly baked sour dough and handmade salted butter

FORMAL MENU ITEMS

Plated Entrée

Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan

Smoked ham hock arancini, napolitana sauce, shaved parmesan, micro herb salad

King prawns with lime and avocado puree, sourdough crumb and micro coriander

Charred onion, goats fetta and fresh thyme risotto with butter and parmesan (GF)

Sticky onion and gruyere tart with whipped fetta and micro herb salad

Pork belly with grape, apple and walnut salad (GF)

Ash cured salmon, with horseradish cream, sourdough tuille, pickled carrot

Caramelised haloumi with asparagus, olives and lemon (GF)

Smoked sweet potato with caramelised onion and goats cheese tart

Roast purple carrot arancini, fetta cream, lemon vinaigrette and micro herb salad (GF)

Goats cheese, roasted tomato, white garlic and basil tart with sherry reduction

Confit leek, onion and young marjoram tart with house marinated feta

Spinach, ricotta caramelised onion & herb pesto canelloni, Napolitana sauce & parmesan

Plated Mains

Grass fed beef 2 ways with Paris mash, heirloom carrots and bordelaise sauce (GF)

Sous vide chicken breast, confit of celery and leek with potato puree, chicken jus & herb butter (GF)

Braised Pork belly, pork rillete, bacon crumb and puree potato and apple jus (GF)

Harissa spiced chicken breast, pearl cous cous, cucumber dill salsa and lemon tahini yogurt

Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan

Seared salmon with buttered leek, spinach puree, sorrel beurre blanc and baby herbs (GF)

Sous vide chicken breast, crispy skin, puree potato, herb sourdough crumb, wine jus

Lamb 2 ways with confit garlic, celeriac puree, rosemary jus (GF)

Crispy skin salmon braised leek, potato crochette, salsa verde (GF)

Spinach, ricotta caramelised onion & herb pesto canelloni. Napolitana sauce & parmesan

Lamb rump 2 ways, potato puree, honey roasted carrot, rosemary jus (GF)

Charred mediterranean chicken breast with rosemary, lemon, and olives, served with peal cous cous and tahini lemon dressing

Plated Dessert

Textures of chocolate – served in a glass

Mango, strawberry and vanilla bean eton mess – served in a glass

Salted caramel pannacotta with spiced oranges and almond wafer

Apple and cinnamon crumble with vanilla cream and toasted almonds

Champagne strawberries, strawberry nectar, whipped vanilla cream eton mess

Rhubarb and almond tart with orange blossom and cream

Blueberry trifle with vanilla bean custard and whipped chantilly

Roasted rhubarb and apple crumble with almond, cinnamon and double cream

Lime curd and coconut pannacotta with meringue and biscuit crumb

Passionfruit cremeaux, vanilla bean sponge, burnt meringue and freeze dried raspberr

*All charter beverage packages have a minimum 3 hour charge

Non-Alcoholic Beverage Package $6 per person /per hour

Juices, soft drinks, sparkling & still water, tea and coffee

Gold Beverage Package $13 per person /per hour

YVES Premium Cuvee NV, Yarra Valley VIC

Quilty And Gransden Sauvignon Blanc, Orange NSW

Ara Single Estate Pinot Gris, Marlborough NZ

Marquis de Pennautier Rose, France

Wildflower Shiraz, WA

Pure Blonde, Hahn Super Dry, Carlton Draught, Somersby Cider, Cascade Premium Light

Juices, soft drinks, sparkling & still water

Craft Beer Upgrade – additional $12 per person/per hour

Stone and Wood Pacific Ale

Balter XPA Extra Pale Ale (cans)

Lavish Upgrade – additional $22 per person/per hour

Aperol Spritz

Cote des Roses Rose (France)

Mumm Cordon Rouge Brut (France)

+ craft beer upgrade as above

Basic Spirit Upgrade – additional $5 per person/per hour

Absolut Vodka

Tanqueray Gin

Jack Daniels

Jim Beam

Bundaberg Rum

Premium Spirit Upgrade – additional $8 per person/per hour

Belvedere/Grey Goose Vodka

Hendricks Gin

Johnnie Walker Black Label

Canadian Club

Wild Turkey

Bacardi Superior

Champagne Upgrade by bottle (6 bottles minimum pre-purchase)

Mumm Cordon Rouge Brut $110 per bottle

Veuve Cliquot $130 per bottle

Bollinger $150 per bottle

TRANSFER BAR PACKAGES

Silver and Gold Beverage Packages are available for 1 & 2 hour transfers.

Alternatively, consumption bars can be organised for transfers with a minimum spend of $500 plus bar staff charges.

Silver Beverage Package

1 hour = $25pp

2 hours = $35pp

Gold Beverage Package

1 hour = $25pp

2 hours = $35pp

ON CONSUMPTION/CASH BAR

Consumption or cash bar options are available.

The staff to guest ratio is as follows:

Cash Bar >50pp=3 staff; 51-65pp=4 staff; 66-80pp=5 staff; 81-115 pp=6 staff; 115 pp+ = 7 staff $300/staff/4H ($50/h after)