CANAPE MENU 1 (8 Canapes) – $65 per person

Peking Duck Pancake

Shredded Peking Duck . Cucumber . Shallot . Hoisin

Portuguese Chicken Slider

Chicken. Peri Peri Aioli. Lettuce. American Cheese

Leek and Gruyere Tart (V)

Rice Paper Rolls (GF)

Prawn, Chicken, Duck or Tofu, Vermicelli, Vietnamese Herbs, Peanut sauce

Grilled Lamb Skewer

Spiced Lamb, Harrisa Yoghurt Sauce

Curried Beef Cocktail Pies

Curried Beef Pie . Mango Chutney . Raita

Thai Beef Salad Bowls (GF)

Sliced Rare Beef, Herb Salad, Peanut, Lime, Fish Sauce

Selection of Brownies

Add On $7

Sydney Rock Oysters (GF) Mignonette

Grilled King Prawn Skewer (GF) King Prawn, Garlic Butter

Lamb Ragu Pasta Tagliatelle, Lamb Ragu, Parmesan

Prawn Linguini Al Olio Prawns, Garlic, Chilli, Lemon, Parsley

Falafel Slider (V) Falafel, Baba Ghanoush, Tabouli

Classic Antipasto Box ($150) Selection of Cheeses, Cured meats, Dips, Crackers, Dried fruits

Seasonal Fruit Box ($120) Selection of Seasonal Fresh Fruit and Chocolate Dipped Fruits

CANAPE MENU 2 – $80 per person

(10 Canapes Plus Mezze & Cheese Boards)

Mezze board – Hummus, Babaghannoush, Falafel, Chermoula chicken. Vine leaves, Persian Feta, Tajik, Cucumber, Pita bread

Cheese board – Warrnambool Cheddar, Udder Delights brie, Udder Delights Heysen blue, Friuli Venezia, Quince paste, Kakadu apple & plum relish, dried apricot, mixed nuts, grapes & lavoche

Seared salon, sesame seeds & wasabi avocado (DF, GF)

Caprese salad pops, apple balsamic reduction (GF,V)

Tomato tarte tatin, mascarpone, balsamic caramel, baby basil (V)

Free-range chicken, water chestnuts, celery, lime & mint miniature sandwich

Tiger prawn Vietnamese rice paper roll, hoisin & peanut sauce (DF, GF)

Leek & forest mushroom tartlet, caramelized onion (V)

Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle Mayonnaise

Substantial :

Nicoise salad of smoked ocean trout, green beans, olives, baby potatoes, egg, cos, dill & tarragon dressing (GF,V)

Dessert :

Pina Colada tartlet, mango curd, pineapple & coconut tapioca (DF, VG)

&

Rosemary & vanilla panna cotta, honey roast seasonal fruit (GF)

CANAPE MENU 3 – $105 per person

(13 Canapes plus Charcuterie, Antipasto & Cheese Board)

Air dried beef, Soppressata, double smoked Bangalow ham, Famon Serrano, Mortadella, Coppa & chorizo, pickles, bush tomato chutney, Sonoma sourdough breads, Pepe Saya butter

Warrnambool Cheddar, Udder Delights brie, Udder Delights Heysen blue, Friuli Venezia ; Montassio Italy, Quince paste, Kakadu apple & plum relish, dried apricot, mixed nuts, grapes & lavoche

Herbed, semi – dried cherry tomato, chilli & rosemary marinated olives , marinated artichoke, Chargrilled eggplant & zucchini, mushroom a la Grecque, seasonal greens, fire roast capsicum, marinated feta & bacconcini, Sonoma sourdough breads, Pepe Saya butter

Seared salmon, sesame seeds & wasabi avocado (DF. GF)

Buckwheat & chia seed blinis, citrus cured ocean trout, crème fraiche, salmon caviar (GF)

Caprese salad popo, apple, balsamic caramel, baby basil (V)

Caramelized onions, gorgonzola tartlet, truffle oil (V)

Free-range chicken, water chestnuts, celery, lime & mint miniature sandwich

Coconut tiger prawns, Sriracha aioli (DF,GF)

Traditional Vietnamese rice paper roll, hoisin & peanut sauce (DF, GF, VG)

Pork belly Vietnamese rice paper roll, hoisin, & peanut sauce (DF, GF)

Miniature hickory smoked wagyu beef burger, American cheese, onion jam, pickles & truffle mayonnaise

Peking duck pancake, shallots, cucumber, black vinegar dressing (GF)

Ruby opera cake

&

Orange & almond cake (GF)

Canape 2 & 3 Add on

$5 PP for additional canapes or $7 PP for Desserts

Seared yellow fin tuna, wakame, wasabi aioli, brioche open sandwich

Prawn, garlic, chive pan fried gyoza, light soy & coriander dipping sauce (DF)

Slow cooked lamb shanks, rosemary & preserved lemon miniature pies

Potato truffle mille-feuille, avocado mousse (GF, VG)

Sustainable king prawns, yuzu aioli (DF, GF)

Marinated & slow roasted shredded pork, vegetable coleslaw, brioche slider

Kale & broccoli frittata, Woodside goat’s curd, smoke almonds (V)

Lemon myrtle & white chocolate choux bun

Matcha & raspberry miniature cupcakes

Dark chocolate ganache tartlet

Cold Buffet 1 – $60 per person

Assorted sushi; Nigiri & maki rolls, soy, wasabi & pickled ginger (GF)

Spanish omelette, roasted onions, potatoes, herbs, cheese (GF, V)

Angus beef sirloin, pickled jalapenos, lime crema, garlic herb sauce (GF)

Grilled free-range chicken thighs, basil, lemon, pickled onion (DF, GF)

Fattoush; toasted bread, mixed greens & vegetables (VG)

Cob salad; Cos lettuce, bacon, avocado, tomatoes, eggs (GF)

Italian salad; Farfalle pasta, olives, semi dried tomatoes, Provolone (V)

Sonma sourdough breads & Pepe Saya butter

Dark Belgian chocolate crème brulee, Frangelico, hazelnut praline (GF)

Warm Buffet 2 – $85 per person

(Including Chef Aboard)

Pan seared salmon, garlic yoghurt, tabouli, pomegranates (GF)

Roasted chicken breast, merguez sausage, Napolitana sauce (DF. GF)

Penne, garlic, chilli & feta (V)

Creamed corn, harissa butter, manchego (GF,V)

Potato gratin, caramelized onions, Gruyere (GF,V)

Soba noodles, soy wasabi dressing, fried eschallots, edamame (VG)

Goats cheese, potato, mint (V)

Sonoma sourdough breads & Pepe Saya butter

Three berry fragipane tartlet, macerated berries, crem fraiche

Passion fruit pavlova roulade, lychee, banana, coconut (GF)

Cold Seafood Buffet 3 – $105

Mixed mushroom tart, ricotta, greens (V)

Smoked & glazed chicken breast, avocado puree, samphire (DF, GF)

Char sui pork, Asian greens (DF, GF)

Braised eggplant, miso, sweet & sour radish (DF, GF, V)

Moreton bay bugs crème fraiche tarragon mayonnaise (GF)

Harvey bay scallops in shell, capsicum & lime salsa (GF, DF)

Sashimi; Tasmanian salon, Yellowfin tuna, king fish (DF, GF) 20 gr of each fish

Mexican style roasted split prawns (DF, GF) 1pp

Pacific oysters, finger lime mignonette (DF, GF) 1pp

Smoked salmon, avocado cream, pickled onions, finger lime (DF, GF)

Salmon Caviar, Cocktail cucumber, Cocktail sauce

Mixed garden salad (GF, VG)

Eggplant salad, feekah, red wne dressing (DF, VG)

Sonoma sourdough bread & Pepe Saya butter

Passionfruit Meringue tart (GF)

Lychee & strawberry cake (GF)

Seasonal fruits & berries (GF)

Platter sizes small (15 pax) / Medium (25 pax)

CHARCUTERIE $190/ $275

Air dried beef, Soppressata, double smoked Bangalow ham, Famon Serrano, Mortadella, Coppa & chorizo, pickles, bush tomato chutney, Sonoma sourdough breads, Pepe saya Butter

CHEESE $135/ $215

Warrnambool Cheedar, Udder Delights Brie, Udder Delights Heysen blue, Friuli Venezia; Montassio Italy, Quince paste, Kakadu apple & plum relish, dried apricot, mixed nuts, grapes & lavoche

ANTIPASTO $115/ $185

Herbed, semi-dried cherry tomato, chilli & rosemary marinated olives, marinated artichoke, Chargrilled eggplant & zucchini, mushroom a la Grecque, seasonal greens, fire roast capsicum, marinated feta & bocconcini, Sonoma sourdough breads, Pepe Saya butter

DESSERS $11 PP

Selection of Chocolate and hazelnut panna cotta with berries

Opera cake, Pina Colada tartlet, Orange & almond cake

FRUIT PLATTER $90/ $125

SEAFOOD $65 pp

Moreton bay bugs crème fraiche tarragon mayonnaise (GF)

Harvey bay scallops in shell, capsicum & lime salsa ( (GF, DF)

Sashimi; Tasmanian salmon, Yellowfin tuna, king fish (DF, GF) 20g of each fish

Mexican style roasted split prawns (DF, GF) 1PP

Pacific oysters, finger lime mignonette (DF, GF) 1PP

Smoked salmon, avocado cream, picked onions, finger lime (DF, GF)

Salmon Caviar, Cocktail cucumber, Cocktail sauce

Sonoma sourdough, Pepe Saya butter

GRAZING TABLE $38 PP

All Cheese, Charcuterie & Antipasto items as listed above

Leek & forest mushroom tartlet, onion jam, smoked truffle aioli (V)

Cured or smoked salmon, dill yoghurt, horseradish crème fraiche (GF)

Assorted Sonoma sourdough breads, sliced loaves, whole loaves, bread sticks & Australian cultured, Pepe Saya butter

Sit Down – 3 Course (for 10 to 25 pax)

Entrée – Please select 1

Sous vide chicken, chorizo, cannellini beans & semi dried tomatoes (GF)

Duck breast, lavender, honey, fennel puree, roasted seasonal fruit (GF)

Grilled Yamba prawns, shallot oil, garlic yoghurt (GF)

Spinach, fetta, roasted capsicum gnocchi (V)

Main Course – Please select 1</strong? Sous vide beef rump, Paris mash, black garlic, pine nut baby carrot (GF) Roasted barramundi, cauliflower puree, yuzu miso, edamame, almond (GF) Slow roast lamb shoulder, roasted pumpkin, green beans, harissa garlic yoghurt, dukkagh (GF) BBQ chicken crown, potatoes, olives, Pancetta (GF) Baked eggplant, pickled vegetables, leek puree (DF, GF, VG) Dessert – Please select 1