$250 per person ; $225 if above 50 guests

Entree

Please select two entrée dishes accompanied with sour dough bread rolls and butter

• Open crayfish ravioli with grilled king prawns and Champagne emulsion

• Prawn and mud crab ravioli with fresh marron and butter sauce

• Kingfish ceviche with finger lime caviar and yuzu mayonnaise with delicate salad leaf and crispy chips

• Warm confit salmon wasabi and avocado mousse with watermelon radish nasturtiums and fennel Pollen

• Wild caught seared scallops with cauliflower puree and crisp prosciutto

• Prawn tortellini with grilled prawns and abeurre blanc

• Crab salad with heirloom tomatoes, tomato jelly & tapioca cracker

• Green pea risotto with steamed flathead, meyer lemon and wild herbs

• Herb seared tuna with its own mayonnaise capers rocket and lemon

• Stuffed zucchini flowers with pesto and goats’ cheese with a tomato coulis and rocket

• House made truffle mushroom ravioli with a lemon noisette with shaved pecorino, truffle and cavolo nero

• House made pumpkin tortellini with burnt sage butter sauce pumpkin balls and calveo nero

• Pickled beetroot, beetroot, goats cheese mousse with fresh fig horseradish and nasturtium leaves

• Goats cheese bavious with glazed figs and maple walnuts

• Salmon gravalax with beetroot, horseradish crème and beetroot salad with prims

• Spinach and mushroom and cheese pithivier with garden fresh salad

• Scampi with herbed garlic lemon butter served in their shells

• Marinated quail breasts with bitter raspberry and bitter leaf

• John Dory tartare with lemon and seaweed toasts

• Salmon sashimi with lemongrass and kaffir lime dressing

• Tartare of beef with truffle and truffle aioli croutons

Main Course

Please select one main dish

• Seared snapper fillets with celeriac puree shemenji, truffle aioli, snow peas tendril

• John Dory, pan fried with potato balls peas caper butter and pencil leeks

• Salmon fillet with tahini and yoghurt, fresh herbs served with baby leeks

• Twice cooked master stock spatchcock with Schwan sprinkle and smoked sweet corn puree with asian greens

• John dory with caper and lemon butter, Peas and potato balls

• Beetroot fresh fig goats cheese bavious with truffle honey and thyme dressing

• Pickled raspberry with quail galantine of leg and bitter leaf

• Roasted and marinated duck breast with pickled cherries

• Lamb saddle with pea and preserved lemon puree redcurrants

• Eye fillet of beef with morels and baby vegetables

• Wagyu sirloin with blush turnips and baby carrots

• Veal fillet with Morel mushrooms on parsnip creme, with baby roasted root vegetables red wine jus

• Seared duck breasts with confit leg baby beetroot and parsnip puree and glazed figs

• Oven roasted spatchcock with labneh and parsley and herbed salad

• Roasted pork belly, parsnip crème, baby fennel and poached apple and crackling shard

• Eye fillet of beef with café de Paris butter

• Rack of lamb with pistachio crust on abed of pan fried calveo nero, roasted chats, and Semi dried roma tomatoes, green salsa verde

To Accompany

Please select 3 of the following. In bowls on the table for guests to be silver served

• Interesting green leaf salad with balsamic dressing

• Sugar snap peas with fresh mint and cabbage and rocket with buttermilk dressing

• Oven roasted root vegetables – onions, parsnip, kumera, beetroot

• Tomato salad with fregola, tarragon and mint

• Duck fat crunchy potatoes with rosemary & thyme

• Sautéed asparagus with parmesan, lemon and olive oil

• Sautéed seasonal green vegetables tossed in warm lemon, olive oil & garlic dressing

• Broccolini with lemon and almonds

• Tomato tart tartin with rocket and goats cheese (large served to each table) delicious with the lamb

• Dukkha coated zucchini flowers with mint dill and ricotta

• Cabbage mint apple onion and herb salad with apple cider dressing

• Freekeh pomegranate herbs goats cheese onion cucumber with pomegranate dressing

• Ratatouille

Dessert

Please select one plated dessert

• Chocolate blackberry tartlet with chocolate blackberry sorbet

• Mille-feuille with sauterne jelly light crème pat poached apricots with apistachio tuile

• Raspberry charlotte with raspberry mousse champagne jelly

• Honey bavois with poached pears and amaretto meringues with Iranian fairy floss

• Salted caramel and chocolate tart with french vanilla bean ice cream

• Lemon deconstructed plate

• Raspberry souffle with fresh raspberries and raspberry sorbet

• Apple souffle with calvados apples and apple chips with vanilla bean ice cream

• Passionfruit assiette plate passionfruit tart souffle mini and sorbet

• Gaytime ice-cream crunch

• Freshly brewed coffee and tea & petit fours to follow

6 canapes (2hrs) – $84 for 8 quantity

8 canapes (3hrs) – $98 for 10 quantity

Substantial Feasting

2 substantial – $55 for 2 quantity

Sweets – $20 for 2 quantity

*if above 50 guests less $10 per person

• Fresh king prawns with dill mayonnaise and lemon

• Tempura king prawns with soy and mirin

• Steamed dumplings with prawns, garlic chives and water chestnuts

• Sydney rock oysters with a Bollinger sorbet

• Seared scallop with crisp pork caramel

• Marron En croute with lime aioli and avruga caviar

• Mud crab and lime aioli sandwich squares

• Mini lobster roll with achive aioli

• Mud crab and pomelo salad served in little balloon glass with demi spoon

• Salt and pepper scampi

• Teriyaki tuna pave with sesame seed crust

• Classic crab cakes with lime aioli

• Tuna niçoise with poached quail egg on apotato disc

• Whiting tartar with lemon, fresh herbs on seaweed toast

• Citrus cured gravlax served on a blini with horseradish crème fraiche and pickled cucumber

• Potato Rosti with horseradish crème, gravlax and Arvuga

• Steamed Peking duck crepes with shallots and hoisin sauce

• Crispy spiced duck wonton with aplum dipping sauce

• Chicken, herb and celery ribbon sandwiches

• Chicken and shitake gyoza with pickles

• Citrus marinated quail breast with wasabi mayonnaise

• Tartlet of poached chicken, lemon mayonnaise, crisp fried capers and baby basil leaves

• Caramelised onion and duck parfait with sauterne jelly on brioche crust

• Vitello tonnato tartlets with anchovy mayonnaise and deep fried capers

• Mini Yorkshire puddings with caramelized onions and rare roasted beef fillet

• Peppered beef on a potato rosti with truffled aioli and rocket

• Mini fillet mignons with béarnaise sauce

• Lamb and mushroom duxelles

• Fresh figs with gorgonzola and rocket wrapped in prosciutto with balsamic glaze

• Mini croque monsieur toasted sandwiches

• Mini tomato tart tatin with goats cheese and basil

• Mushroom custard En croute

• Pumpkin, sautéed leek tarte fine

• Cauliflower pannacotta served with a crisp parmesan biscuits with fresh herbs

• Fresh asparagus with goats cheese and pesto mayonnaise wrapped in char grilled eggplant

• Haloumi skewers with chilli, mint, olive oil and lemon

• Tempura zucchini flowers stuffed with goats cheese and pesto

• Smashed broad beans, pecorino and mint on charred bruschetta

• Tartlet of warm mushroom with sherry vinaigrette and Persian fetta

• Vine ripened cherry tomato tartlets with cucumber and mint with a coriander yoghurt

•Confit tomato and basil crème in a lavosh basket

• Mini round cheese and truffle toasties

Substantial Canapes

• Mini snapper fillets with chips and served with dill mayonnaise

• Abalone shell with barramundi fillets, served with spinach, confit potatoes and herbed mayonnaise

• Red curry of kingfish with crisp eschalot and jasmine rice

• Schezwan Spiced duck breast with lychee, green mango salad and coconut and lime dressing

• Thai green chicken curry with Thai basil

• Sourdough steak sandwiches with rocket, Dijon mustard, aioli and caramelised onions

• Frenched Lamb Cutlets on potato salad garnished with capers and parsley

• Wild mushroom risotto with roasted quail breasts

• Broadbean, pumpkin and goats cheese risotto

• Fillet of Blue Eyed Cod with roasted Tomato and smoked Chilli Risotto

• Warm chicken salad of roasted pumpkin, oven roasted tomatoes, caramelised Spanish onions, chevre and rocket in light vinaigrette

• Wild mushroom risotto with parmesan cheese

• Moroccan marinated chicken with cous-cous with cherry tomatoes, raisins, pine nuts, mint & coriander in lemon garlic dressing

• Mild lamb curry with basmati rice, riata and pappadam served in a Keddai

• Roasted blue eye with a green tea and wakame broth, fennel bulb and micro salad

• Quail salad with pomegranate, witlof, fresh herbs and citrus fruits in a walnut dressing

• Asparagus, pea and broad bean risotto with parmesan tuille

• Mini Moussaka Pots

• Moroccan meatballs with cous-cous with a homemade tomato sauce

• Mini gourmet burgers served with French fries

• Champagne, lemon and fennel risotto in a small bowl

$50 per person, per station for 2 hrs | min spend $1,500

SEAFOOD BAR

An impressive ice display, shells, coral, are used to style the food station. Large king prawns and freshly shucked oysters, (shucked to order by our chef). Served with fresh lemons, dill mayonnaise, mignonette dressing, white bread and butter . (Additional can add sashimi and lobster medallions (Market price)

GRAVLAX& BLINI BAR

A silver and crystal styled table with a large urn overflowing with fresh, soft blinis are paired with beautiful slices of citrus cured salmon. Chefs carve to order and offer guests a choice of garnishes including salmon roe, crème fraiche, chives or onions and capers.

(Additional caviar can be added Market price)

RAW FISH BAR

Delicate, handmade wafer cones are filled with a stunning selection of fresh raw fish. Guests choose from freshly sliced Hiramasa kingfish, citrus infused trout and tuna tartare and garnish with lemon zest, fresh herbs, capers, caponata and goats cheese to garnish.

SUSHI & SUSHIMI BAR

A selection of the following to choose from: Spicy tuna nori rolls Avocado and cucumber nori rolls Sashimi: market choice

Kingfish

Tuna

Salmon with accompaniments

Nigiri: prawn salmon tuna mud crab

Delicate rice balls:

Sashimi grade salmon with nori and salmon roe

Tataki of Tuna with Arvuga

Seared scallop with baby chives

Mud crab with yuzu mayonnaise and Arvuga

Prawn with flower and finger lime wasabi mayonnaise

Tuna (seared tataki) and avocado

Accompanied with bowls of: Soy, pickled ginger, wasabi, pickled vegetables

STEAMED PEKING DUCK

Whole Peking Ducks dangle enticingly as chefs create steamed duck crepes to order. Succulent pieces of duck are served with all the traditional accompaniments including steamed crepes, cucumbers, fresh chilli, shallots, plum and hoisin sauce.

ASIAN YUM CHA

Reminiscent of a Sunday morning yum cha, our Asian station offers pork san choy bau, tea smoked ocean trout salad served on a betel leaf, pork and pickled cabbage spring rolls, steamed shitake mushroom dumplings with chilli jam, steamed Peking duck crepes and Thai chicken curry with rice. A station offering individual steamer baskets containing a selection of delicious morsels.

Offering 4 -6 of the following

Soy braised quail breasts, vegetarian crisp spring rolls, gow gees, black bean mussel, steamed Pacific oyster with ginger and shallots, steamed chicken dumplings, silken tofu and eggplant with chilli and black bean samba presented in little cups, steamed prawn rice noodle rolls with sweet chilli sauce, steamed mushroom gow gees, fried pepper and garlic chicken, steamed Peking duck wraps, steamed dim sims, salt and pepper squid with sticky coriander glaze.

HARVEST TABLE

Fresh asparagus spears with hazelnuts and lemon and parmesan, parmesan chunks, baked ricotta, marinated mushrooms, deep fried artichokes with aioli, capsicum, Sicilian olives, mini arancini balls with spinach and fontina, grissini, prosciutto on the hock, cured meat –salami &bresola, mushroom pate cheese with crackers and baguettes, Iggy’s wheels, oven roasted tomatoes, heirloom pickled carrots, bruschetta with various toppings

JAMON BAR

Jamon Iberico is presented on wooden boards and is sliced to order by our chefs. Delicate and full of flavour, it is accompanied with Spanish olives and freshly baked Tomato bread.

A TABLE LADEN WITH LEBANESE TREATS

Warm delicious kibbeh, torn tomato and pomegranate salad, Fattoush, warm zaatar bread and eggplant dip, slices of chargrilled garlic chicken, hummus with pine nuts and cumin, spiced prawns with taratour, znoud el – sit– filo pastries with mince and pine nuts, beef Baharat pies, BBQ quail with pistachio pesto, bowls of lamb fatteh and spinach triangles

CHEESE TABLE

A decadent cheese table overflowing with a variety of cheeses, lavosh, crackers, walnut bread and beautiful home made quince paste. Displayed on large wooden boards, lavosh spills out of glass jars and pillar candles decorate the arrangement. We suggest 3-4 types of cheeses

TAPAS BAR

Select 5

• Grilled sardines with parsley, garlic lemon zest and toasted pine nuts

• Gremolata crumbed mussels with aioli

• Salted Cod Croquettes with aioli

• Meatballs in spicy tomato sauce

• Chorizo with butterbeans and tomato

• Patatas bravas (fried potatoes with spicy tomato sauce)

• Empanadas – rounds of puff pastry with minced beef, almonds and raisins

• Tuna and goats cheese Empanada

• Snapper marinated and cured in tomato and onion and served on crisp bruschetta

• Deep fried stuffed olives Wild mushroom and roasted garlic flan

• Cheese, chilli and shallot quesadillas with sour cream, guacamole and salsa

• Chicken brochettes with bay leaves, garlic and white wine

• Quail breasts baked in flat bread with pistachio sauce

GREEK BAR

Choice of 6 items

It is characteristic of the Greeks to celebrate with family and friends by drinking indulging in luscious traditional food. The names may be difficult to pronounce, but the distinctive rich flavours and aromas will effortlessly draw your guests to the bar!

• Spanikopita

• Moussaka

• Tsatitziki

• Dolmades

• Calamari with lemon butter and garlic

• Deep fried school prawns with lemon, peri peri, garlic and feta

• Lamb cutlets with yoghurt and mint

• Lamb and oregano /chicken skewers

• Stuffed vegetables

• Deep fried salted cod with lemon aioli

• Prawns with lemon, peri peri, garlic and feta

• Grilled octopus with oregano

• Potato salad with parsley, lemon and capers

BETEL LEAF BAR

Create your perfect mouthful wrapped in abetel leaf, whether it be Chicken and green papaya,tea smoked trout and crisp eschallots, salted duck eggs with sticky rice and mango salad …these delectable combinations will keep you coming back for more and more ….

PASTA BAR

In Italy, pasta is a passion. Our pasta bar produces flavours of the Mediterranean with juicy vine ripened tomatoes, fragrant basil and aromatic garlic. A parmesan wheel creates that theatre and a delicious spaghetti is made in front of guests and served out of the parmesan wheel ($ 1,500.00) additional

HAM STATION

Deliciously glazed Leg of ham with freshly sliced bread accompanied by a range of relishes and mustards for your guests to graze on throughout the evening. Can be pared with cheese and fruit.

CARPACCIO BAR

Guests enjoy the delicate little plates made in front of them by chefs

Carpaccio of beetroot with fresh figs and horseradish, goats cheese pickled beetroot baby herbs and honey thyme dressing

Carpaccio of beef with truffle aioli rocket and prims sourdough crouton

Carpaccio of Kingfish with pomegranate and citrus dressing

Carpaccio of salmon with lemongrass and kaffir lime dressing served with baby toasts and baby herbs

GOLD $35pp per hour

Champagne

Taittinger Cuveé Prestige Nv – Champagne, France

Rosé

Rameau D’Or – Côte de Provence, France

White

Catalina Sounds Pinot Gris – Marlborough, New Zealand

Amelia Park Chardonnay – Margaret River, WA

Red

Giant Steps Pinot Noir – Yarra Valley, VIC

Two Hands ‘Gnarly Dudes’ Shiraz – Barossa Valley, VIC

Beer

Pure Blonde (Tap) – QLD

PREMIUM $50pp per hour

Champagne

Veuve Clicquot NV

Rosé

Rameau D’Or – Côte de Provence, France

White

Domaine Oudin Chablis – Chablis, France

Yabby Lake Pinot Gris – Mornington Peninsula, VIC

Red

Nanny Goat Pinot Noir – Central Otago, New Zealand

Head Old Vine Shiraz – Barossa Valley, SA

Beer

Pure Blonde (Tap) – QLD

LUXE $150pp per hour

Champagne

Dom Perignon

Ruinart Blanc de Blancs

Rosé

Domaines Ott Clos Mireille Rosé – Côtes de Provence, France

White

Domaine Jean Dauvissat Père et Fils – Burgundy, France

Red

Yabby Lake Pinot Noir – Mornington Peninsula, VIC

Hickinbotham Brooks Road Shiraz – McLaren Vale, SA

Beer

Pure Blonde (Tap) – QLD

COCKTAILS – ON CONSUMPTION

Cocktails – $25

Spirits – $17

Aperol Spritz

Margarita

Espresso Martini

Negroni

Belvedere Vodka

Gin

Tequila

Other cocktails and spirits available upon request>/em>