Silver Canapé Menu $75 per person (min 10 guests. Chef charge : $420)

COLD Miniature short-crust tart with gold heirloom cherry tomato, whipped ricotta,pecorino, black olive, basil reduction on a spoon (v)(gf) Black Angus beef tataki, king brown mushroom, miso mayonnaise, crisp shallots (gf) King Salmon tartare, horseradish, capers, sweet potato crisp, horseradish aioli WARM Scallops, daikon, cucumber, green chili salad,nam jim dressing (gf) Soy glazed duck breast with spiced orange glaze, sour cherry sourdough crisps Grilled eggplant, spiced pumpkin, black bean, spiced avocado, cherry tomato quesadilla SUBSTANTIAL Crispy fried Korean chicken, kimchi slaw, red-eye mayo on a milk bun DESSERT Salted caramel and chocolate brownie crumble tart

Gold Canapé Menu $95 per person (min 10 guests. Chef charge : $420)

COLD Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf) Cold peeled King Prawns with citrus mayo (gf) Caramelized soy free-range chicken,ginger,sesame,baby greens,shredded nori,fried eshallots (gf) QLD spanner crab, caviar, edamame beans, cream fraiche hand made tart WARM Wild mushroom,pea,pecerino,anancini balls with panko crust,truffle aioli (v) Popcorn tiger prawns, cucumber lime coconut salad, sriracha mayonnaise, on a spoon (gf) Peppered lamb lion,capernata,feta,toasted pine nuts (gf) Grass-fed beef mini pie with home-made short-crust pastry and spiced mushy peas SUBSTANTIAL Moroccan spiced lamb shoulder, chermoula, chickpea, cucumber Rita (bowl) 8-hour slow-roasted Berkshire pork belly, hoisin, Asian slaw roll DESSERT CANAPÉS Miniature hand-made short-crust tart filled with lemon curd and strawberries

Diamond Canapé Menu $135 per person (min 18 guests. Chef charge : $420)

COLD Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf) Cold peeled King Prawns with citrus mayo (gf) Caramelized soy free-range chicken,ginger,sesame,baby greens,shredded nori,fried eshallots (gf) QLD spanner crab, caviar,edamame beans,cream fraiche hand made tart King Salmon tartare,horseradish, capers,sweet potato crisp, horseradish aioli WARM Wild mushroom,pea,pecerino,anancini balls with panko crust,truffle aioli (v) Popcorn tiger prawns, cucumber lime coconut salad, sriracha mayonnaise, on a spoon (gf) Peppered lamb lion,capernata,feta,toasted pine nuts (gf) Grass-fed beef mini pie with home-made short-crust pastry and spiced mushy peas Grilled eggplant, spiced pumpkin, black bean, spiced avocado, cherry tomato SUBSTANTIAL Moroccan spiced lamb shoulder,chermoula, chickpea,cucumber Rita (bowl) 8-hour slow-roasted Berkshire pork belly, hoisin, Asian slaw roll FOOD STATION One food station (either glazed ham OR charcuterie and cheese) DESSERT CANAPÉS Miniature hand-made short-crust tart filled with lemon curd and strawberries

min 10 guests. Chef charge : $420

Sashimi Station – $20 per person Kingfish, tuna, and fresh seasonal seafood served raw and carved to order Sushi and Sashimi Station – $25 per person Hand made sushi and fresh seasonal seafood served raw and carved Dumpling Bar – $20 per person Selection of steamed seafood, meat, and vegetarian dumplings served with a variety of dipping Sauces Oyster Tasting Station – $25 per person Showcasing freshly shucked regional oysters from around Australia – Sydney rock, Pacific’s and flats Glazed Ham Station – $20 per person Served warm and carved to order served with mustards, pickles, and soft rolls Charcuterie & Cheese – $20 per person Selection of cured and smoked meats, cheeses, pickles, and house-made chutneys Just Cheese – $ 15 per person A wide selection of both local and imported cheeses with various bread and classic accompaniments

Silver Buffet Menu $120 per person (minimum 12 guest) A chef charge of $420

CANAPES 3 chefs section canapés COLD Orecchiette salad, broccolini, Meredith goats cheese feta, peas, dry chili, lemon Pepper-seared Yellowfin tuna Tataki, pickled daikon, wild mushroom, aged soy WARM Grilled miso Tasmanian salmon, soba noodles, baby greens lime chili dressing Free-range de-boned chicken, peanut sambal, sticky greens, toasted coconut,lime (gf) COMPLIMENTARY PLATTERS OF Green micro salad with shaved radish, red onion, and cold-pressed dressing Freshly baked bread rolls and Pepe Saya butter Steamed baby potatoes with parsley butter and lemon DESSERT Handmade Pavlova nests mango passionfruit curd Mango sorbet (gf)

Gold Buffet Menu $140 per person (minimum 12 guest) A chef charge of $420

CANAPES 3 chefs section canapés COLD Pepper-seared Black Angus carpaccio with grilled new season asparagus truffle mayonnaise, watercress and lemon (gf) Poached Yamba prawns, chilled and served with shaved fennel, watercress, and ruby grapefruit salad Cured and aged salumi,olives , pickled red onion, grilled eggplant ,cold-pressed organic olive oil dressing (gf) WARM Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf) Crispy-skinned W.A Cone Bay barramundi, roasted red pepper, black olive, harrisa, shaved zucchini (gf) 8 hour slow-cooked S.A sumac spiced lamb shoulder with pomegranate molasses, kale, bbq zucchini, and warm Israeli couscous COMPLIMENTARY PLATTERS OF Green micro salad with shaved radish, red onion, and cold-pressed dressing Freshly baked bread rolls and Pepe Saya butter Steamed baby potatoes with parsley butter and lemon DESSERT Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream Local and Imported cheese served with spiced apple chutney, marinated figs, and flatbread

Seafood Buffet Menu $160 per person (minimum 12 guest) A chef charge of $420

CANAPES Miniature short-crust tart with hummus and spiced butternut pumpkin (v) Seared Hervey Bay scallops with chorizo and sourdough crumb (on spoon) (can be gf) COLD Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, Caper mayonnaise, citrus aioli (Lobster on request, price depends on market value) COLD PLATTERS Pepper-seared Yellowfin tuna Tataki, pickled daikon, wild mushroom, aged soy QLD spanner crab (de-shelled) Heirloom tomato medley, avocado, radish, cucumber, light chili WARM PLATTERS Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf) Large king prawns with chermoula, chickpea,harissa spiced yogurt (gf) Salt and pepper squid , new season potato salad, chorizo,dry chili BUFFET INCLUDES Steamed new potatoes Wild rocket, shaved pear, pecorino, aged balsamic dressing Sauté Broccolini, oyster sauce, smoked chilli, crispy onion Handmade bread rolls, cultured butter DESSERT Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf) Local and Imported cheese served with spiced apple chutney, marinated figs, and flatbread

2 course – $140 /person 3 course – $180 /person (Minimum 10 guests & Chef charge $420)

ENTREES Pan-seared prawns, celeriac remoulade, red vein sorrel, and lemon dressing Zucchini quinoa fritters, pea mint cream, Hunter Valley goat’s cheese, watercress De-boned baby chicken prosciutto, fetta, chestnut mushroom, broad beans, broth Seared scallops, Jerusalem artichoke, crisp pancetta, baby herbs Cured kingfish, pickled baby beetroots, horseradish cream Fraiche, roe Wagyu carpaccio, capers, truffle mayonnaise, wild rocket, pecorino, grissini Grilled Rare yellowfin tuna, shaved fennel, orange, aioli Confit WA octopus, baby octopus, red pepper, olive, chili aioli

MAINS Baby snapper, mussels, confit fennel, zucchini flower, bisque Peppered lamb loin,slow-cooked shoulder, globe artichoke, broad beans, peas, jus De-boned corn-fed chicken, sweet corn, red pepper, baby leeks, pearl barley Hapuku, squid, chorizo, nettle butter, lemon Grass-fed beef tenderloin, oxtail cigar, King Brown mushroom, jus Berkshire pork loin, prosciutto, crispy pave, Morcilla, apple, jus Twice-cooked duck leg, duck breast, gnocchi, kale, fig, orange glaze DESSERT Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream Coconut pannacotta, mango, crumble, coconut sorbet Vanilla cheesecake, mixed berries, orange cardamom ice cream Local and imported cheeses, fig loaf, flatbread, apple cherry chutney

Children’s Menu $40 per person . Minimum 10 guests Free range chicken schnitzel bites and mayo Mozzarella and Basil pizza fingers Penne Bolognese Strawberries and ice cream

Grazing box | $150.00 3 types of cheese, dried fruits, grapes, crisp bread, dips, marinated olives, nuts, cured meats, pickles, marinated mushrooms, WA pickled octopus, dolmades, grilled veggies and homemade focaccia (enough for 10 people as a starter) Assorted sandwich box | $73.50 12 sandwiches cut into quarters Assorted baguettes box | $118.75 30 pieces Fillings include smoked salmon, cream cheese, capers, spanish onion & rocket. Chicken schnitzel, mayo, cheese & mixed leaf. Hummus, grilled veggies & baby spinach Canape box # 1 | $168.75 Arancini balls filled with bacon & mozzarella, spinach & feta filo triangles and Middle Eastern chicken skewers with yogurt coriander dressing (45 pieces) Canape box # 2 | $168.75 Lamb kofta with tomato relish, homemade sausage rolls and zucchini fritters with zesty tzatziki (45 pieces) Sliders box # 1 | $137.50 20 x beef, pickles and tomato relish sliders Sliders box # 2 | $137.50 20 x pulled pork and Greekslaw sliders Dessert box | $157.50 Mini lemon meringues, tiramisu shooters, salted caramel and chocolate tartlets & baklava cigars (36 pieces) Braised lamb shanks | $156.25 With winter veggies & lamb jus, 10 pieces Homemade lasagna | $61.25 Layers of tasty Bolognese sauce, cheesy bechamel sauce & mozzarella, Serves 4-6 ppl Middle Eastern marinated butterflied chicken | $40.00 With fragrant pilaf & garlic mayo, Serves 4 ppl Pastitsio | $49.00 A Greek, Cypriot dish with pasta, cinnamon, nutmeg flavoured meat sauce and a creamy haloumi bechamel, Serves 4-6 ppl

Date Night Platter for two $125.00 Eating Up With The Hannashians Platter $200.00 Oyster and Prawn Platter $124.00 Zinon Special Platter $150.00 G Master Platter $287.50 Exotic Seafood Platter $186.25 Prawn Platter $123.75 Andrew’s Special Platter $162.50 The Shadi Platter $212.50 Oyster Platter $123.75

Breakfast Menu $80 per person

Chef charge $420. Minimum 10 guests Coconut, cacao bliss balls Breakfast frittatas – Goats cheeses, spinach caramelised onion, Smoked bacon and aged cheddar Sweet corn fritters, avocado, roasted red pepper Chili based breakfast pot with fruit compote and shaved coconut Fresh fruit pots Salmon Bellini Mini free range egg and bacon roll,baby spinach tomato chutney Passion fruit curd and strawberry tart