Canapes  (Minimum 10 person)

Gourmet Canape Menu   $37 per head

– Mini angus burger with brioche bun, relish and cheddar – Italian Caprese skewer, heirloom tomato, bocconcini with EVOO (GF, V) – Vietnamese lemongrass chicken skewers with onion and shallot (GF) – Crispy bacon, porcini mushroom & mozzarella arancini – Spinach & ricotta triangle with tomato salsa (V) – Mini fruit cup with seasonal melons and berries (V, GF)

Silver Canape Menu  $50 per head

– Smoked salmon tartlet with cream cheese and roe and shallot – Vietnamese lemongrass chicken skewers with onion and shallot (GF) – Caramelized pork bao with cucumber, sour reddish and chili mayo – Greek olive tart with fetta and sundry tomato – Oriental duck spring roll with chili mayo – Prawn cocktail tartlets with avocado mousse and dill

Platters – Dessert platter for share (in petit four size), Chef selection from assorted pastry, slices, gateau, torte or tart (V) – Variety seasonal fruits with watermelon, rockmelon, pineapple, fresh berries (GF)(V)

Canapes  (Minimum 10 person)

Gold Canape Menu $77 per head

– Assorted sushi (grilled tamago, tempura prawn roll, grilled salmon nigiri etc) – Caramelized pork bao with cucumber, sour carrot and chili mayo – Mini lamb kebabs with rosemary rub – Smoked salmon tartlet with cream cheese, roe and shallots – Vietnamese lemongrass chicken skewers with onion and shallot (GF) – Semi cooked Queensland scallops on shell with tomato salsa – Melon wrapped with Spanish jamon skewer with baby bocconcini – Crispy sesame prawn parcel with chili mayo

Platters – Dessert platter for share (in petit four size), Chef selection from assorted pastry, slices, gateau, torte or tart (V) – Variety seasonal fruits with watermelon, rockmelon, pineapple, fresh berries (GF)(V)

Platinum Canape Menu $86 per head

– Assorted sushi (grilled tamago, tempura prawn roll, grilled salmon nigiri etc) – Oriental duck pancake with hoisin sauce and cucumber – Chef selection sashimi (salmon, tuna, scallop etc.) with lemon wedges (GF) – Grilled caramelized pork bao with cucumber, sour reddish and spicy mayo – Semi cooked Queensland scallops on shell with tomato salsa – Smoked salmon tartlet with cream cheese, roe and shallots – Prawn cocktail tartlets with avocado mousse and dill – Melon wrapped with Spanish jamon skewer with baby bocconcini – Black truffle infused filet mignon crostini

Platters – Variety seasonal fruits with watermelon, rockmelon, pineapple, fresh berries (GF)(V) – Dessert platter for share (in petit four size), Chef selection from assorted pastry, slices, gateau, torte or tart (V)

BBQ (Minimum 10 person) (All BBQ menu comes with soft finger roll)

Silver BBQ Menu $48 per head

Appetizers on arrival – Mini pull pork burger with kimchi and garlic aioli – Assorted sushi (grilled tamago, tempura prawn roll, grilled salmon nigiri etc)

Platter – Antipasto with sliced meats, ham, salami, prosciutto and marinated olives Or – Vegetarian antipasto with grilled vege, olives, nuts dips and crackers

Main Course (vege option available upon request) – Beef truffle and parmesan sausages (GF) – Spanish chorizo sausages (GF) – Grass-fed beef chuck steak and brisket patties (GF) – Chicken tender skewers with chili, garlic marinated (GF) – Sweet potato salad, cucumber, corn, quinoa, onion and avocado (GF) (V) – Variety seasonal fruits with watermelon, rockmelon, pineapple, fresh berries (GF)(V) – Dessert platter for share (in petit four size), chef selection from assorted pastry, slices, gateau, torte or tart (V)

BBQ (Minimum 10 person) (All BBQ menu comes with soft finger roll)

Gold BBQ Menu $63 per head

Appetizers on arrival – Assorted sushi (grilled tamago, tempura prawn roll, grilled salmon nigiri etc) – Vietnamese crab meat spring roll (GF)

Platter – Antipasto with sliced meats, ham, salami, prosciutto and marinated olives Or – Vegetarian antipasto with grilled vege, olives, nuts dips and crackers

Main Course (vege option available upon request) – Beef truffle and parmesan sausages (GF) – Spanish chorizo sausages (GF) – Grass-fed beef chuck steak and brisket patties (GF) – Sticky American style pork rib with smoky BBQ glaze (GF) – Beef kebabs with barbecue seasoning, fresh onion and capsicum (GF) – Sweet potato salad, cucumber, corn, quinoa, onion and avocado (GF) (V) – Variety seasonal fruits with watermelon, rockmelon, pineapple, fresh berries (GF)(V) – Dessert platter for share (in petit four size), chef selection from assorted pastry, slices, gateau, torte or tart (V)

BBQ (Minimum 10 person) (All BBQ menu comes with soft finger roll)

Platinum BBQ Menu $78 per head

Appetizers on arrival – Assorted sushi (grilled tamago, tempura prawn roll, grilled salmon nigiri etc) – Vietnamese crab meat spring roll (GF) – Chef selection sashimi (salmon, tuna, scallop etc.) with lemon wedges (GF)

Platters – Antipasto with sliced meats, ham, salami, prosciutto and marinated olives Or – Vegetarian antipasto with grilled vege, olives, nuts dips and crackers

Main Course (vege option available upon request) – Beef truffle and parmesan sausages (GF) – Spanish chorizo sausages (GF) – 6hr Sous vide lamb rack with rosemary rub (GF) – Grilled prawns with garlic butter and shallots (GF) – Sticky American style pork rib with smoky BBQ glaze (GF) – Teriyaki salmon fillet with Grilled Lemon – Sweet potato salad, cucumber, corn, quinoa, onion and avocado (GF)(V) – Variety seasonal fruits with watermelon, rockmelon, pineapple, fresh berries (GF)(V) – Dessert platter for share (in petit four size), chef selection from assorted pastry, slices, gateau, torte or tart (V)

Buffet (Minimum 10 person)

Silver Buffet Menu $64  per head

Appetizers on arrival – Chef selection mini quiches (spinach, vegetable, ham or Lorraine) – Assorted sushi (grilled tamago, tempura prawn roll, grilled salmon nigiri etc) – Mini beef burger with homemade relish and cheddar cheese

Platter – Antipasto with sliced meats, ham, salami, prosciutto and marinated olives Or – Vegetarian antipasto with grilled vege, olives, nuts dips and crackers

Main Course – Herb roasted whole chicken with hearty oven baked vegetable (GF) – Homemade cheesy angus beef lasagne – Prawn zoodle serve cold with, pickle reddish, cabbage, shallot and sesame dressing – Grilled octopus salad with cous cous, onion, edamame – Variety seasonal fruits with watermelon, rockmelon, pineapple, fresh berries (GF)(V) – Dessert platter for share (in petit four size), Chef selection from assorted pastry, slices, gateau, torte or tart (V)

Buffet (Minimum 10 person)

Gold Buffet Menu $83 per head

Appetizers on arrival – Assorted sushi (grilled tamago, tempura prawn roll, grilled salmon nigiri etc) – Jamon croquette ball with truffle mayo – Grilled caramelized pork bao with cucumber, sour reddish and spicy mayo

Platters – Chef selection sashimi (salmon, tuna, scallop etc.) with lemon wedges (GF) And – Antipasto with sliced meats, ham, salami, prosciutto and marinated olives Or – Vegetarian antipasto with grilled vege, olives, nuts dips and crackers

Main Course – Herb roasted whole chicken with hearty oven baked vegetable (GF) – Cumin spiced lamb cutlet mint flavoured rub (GF) – Sweet potato salad, cucumber, corn, quinoa, onion and avocado (GF) (V) – Lemongrass chicken on Vietnamese rice vermicelli with cucumber, lettuce, carrot and mint (GF) – Variety seasonal fruits with watermelon, rockmelon, pineapple, fresh berries (V) – Dessert platter for share (in petit four size), chef selection from assorted pastry, slices, gateau, torte or tart (V)

Buffet (Minimum 10 person)

Platinum Buffet Menu $98 per head

Appetizers on arrival – Assorted sushi (grilled tamago, tempura prawn roll, grilled salmon nigiri etc) – Beef kebabs with barbecue seasoning, fresh onion and capsicum (GF) – Crispy sesame prawn parcel with chili mayo

Platters – Chef selection sashimi (salmon, tuna, scallop etc.) with lemon wedges (GF) And – Antipasto with sliced meats, ham, salami, prosciutto and marinated olives Or – Vegetarian antipasto with grilled vege, olives, nuts dips and crackers

Main Course – 12 hours sous vide scotch fillet with bake vegetable (GF) – 63-degree confit salmon fillet with thyme, garlic and chili (GF) – Sweet potato salad, cucumber, corn, quinoa, onion and avocado (GF) – Sticky pork on Vietnamese rice vermicelli with cucumber, lettuce, carrot and mint (GF) – Classic oven roast porchetta with herb and chili filling – Variety seasonal fruits with watermelon, rockmelon, pineapple, fresh berries (V) – Dessert platter for share (in petit four size), chef selection from assorted pastry, slices, gateau, torte or tart (V)

Platter (Serve 10-15  person)

Silver Platter Menu $138 each

Cheese Platter Mature Cheddar /Blue Vein Cheese/ Creamy Brie served with fresh berries and crackers, lavash, nuts and dried fruits

Fruit Platter Fresh Seasonal fruits with watermelon, rock melons, pineapple fresh berries and strawberries

Dessert Box Variety Sweet and Dessert –Caramel Slices, Brownie Slices, New York Cheese Cake and Chocolate Mousse Dessert

Assorted Sushi Grilled salmon, avocado, teriyaki chicken, tempura prawn cucumber, tofu and tuna on assorted nori

Vegetarian Antipasto and Dipping (V) Hummus, beetroot hummus, babaganoush, vegetables, marinated olives, pickles, flat bread and crisp such as grissini, lavosh or crackers

Charcuterie board Salami, prosciutto, ham, trio of dips, olives, crackers and nuts

Gluten free or vegetarian option House made gluten free beef lasagne (750g) $38

House made gluten free vegetable lasagne (750g) $38

Platter

Gold Seafood Platter Menu Serve 3-4 person $334 per platter

– Fresh shucked oysters and lemon wedges 24pcs – Salmon sashimi with soy sauce, wasabi paste – Grilled scallops on shell with house dressing 10 pcs – Whole Vanamei prawns with lemon 2Kg – Mixed seafood marina salad with calamari, barramundi, prawns, mussels tossed in mayonnaise, mesclun and chopped chives – Balmain bugs halves, grilled with garlic butter and herbs 10pcs – Teriyaki salmon fillet boneless with skin 2pcs – Crumbed calamari rings

Premium seafood platter Serve 3-4 person $598 per platter

– Fresh shucked oysters and lemon wedges 24pcs – Assorted sashimi (salmon, tuna, scallop etc.) with soy sauce, wasabi paste – Grilled lobster tail with garlic butter and herb 2pcs – Grilled scallops on shell with house dressing 10 pcs – Whole Vanamei prawns with lemon 2Kg – Jumbo scampi serve raw with slice lemon 4pcs – Cooked green lipped mussel1kg – Mixed seafood marina salad with calamari, barramundi, prawns, mussels tossed in mayonnaise, mesclun and chopped chives – Balmain bugs halves, grilled with garlic butter and herbs 10pcs – Teriyaki salmon fillet boneless with skin 4pcs – Crumbed calamari ring