PLEASE PICK & CHOOSE FROM THE BELOW ITEMS TO CREATE YOUR UNIQUE MENU TO MAKE UP THE MINIMUM SPEND OF $87 PER PERSON.

CANAPE ITEM LEVEL 1 – $9 per person

Mini beef slider with tomato, cheddar cheese & caramelised onion

Malay coconut chicken skewers & teriyaki beef skewers w dipping sauces (gf df)

Tomato avocado salsa tartlets with soft herbs (v)

Mini artisan hot dog with American mustard & ketchup, fried onions in a brioche finger bun

Selection of handmade quiches in shortcrust pastry with soft herbs & marinated feta (v)

Mini beef wellingtons in crispy filo pastry

Salt and pepper calamari with a ginger and shallot dressing

Soft Tortilla boats with spiced beef, avocado & tomato salsa w sour cream

Noona style meatballs in roasted tomato sauce & melted mozzarella

Beef bourguignon mini shortcrust pie

A selection of nori rolls (v)

Thai beef salad in Chinese take outs

Truffled arancini with fresh tarragon & romesco sauce (v)

Fresh Vietnamese spring rolls with vermicelli, prawns, mint & tamarind sauce (gf df)

CANAPE ITEM LEVEL 2 – $10 per person

Wagyu beef brisket mini pot pie with shaved truffle pecorino, cold pressed olive oil & cracked black pepper

Peking Muscovy duck pancake with shallots, baby coriander & hoisin (df)

Pumpkin veloute with chive oil in a demitasse cup (v gf)

Penne with slow cooked ragu and shaved pecorino in a mini bowl

Sweet corn & basil soup in a demitasse cup (v gf)

Seared salmon skewer with mango & lime chutney

Steamed prawn gyoza with ponzu sauce in bamboo baskets

Smoked trout with creamed goats cheese, dill, cracked pepper and lemon on a mini pikelet

Oyster pillows lightly fried until golden with cumin & coriander yoghurt (gf)

Fish & Chips – Whiting fillets fried until golden, served in their own fisherman’s basket, baby caper tartare, fresh lemon

CANAPE ITEM LEVEL 3 – $12 per person

Prawn and blue swimmer crab bisque in espresso cups (gf df)

Miniature chive crumpet with Huon salmon, mousse & Yarra Valley caviar

Australian oysters with a section of sauces & vinaigrettes, Mornay & Kilpatrick (gf df)

Pepper crusted tenderloin fillet with basil pesto on crostini

Peeled Yamba prawn shots with cocktail sauce, iceberg lettuce & melba toast

Seared & pepper crusted Australian yellowfin tuna & wasabi crème

Szechuan fried king prawns with a ginger and shallot dressing

A selection of nigiri and nori rolls with wasabi and soy (v)

Large Black Angus sliders on a milk bun with caramelised onions, aged cheddar, pickles iceberg lettuce & truss tomatoes with a smokey burger sauce

Frenched lamb cutlet, grilled to perfection with basil & parmesan drizzle

Thai green curry with free range poached chicken, turmeric rice, seasonal vegetables, coriander & toasted shallots in a mini bowl (gf)

Chicken tikka masala with cardamom basmati rice, preserved lemon, topped with a tomato, onion & coriander salsa in a mini bowl (gf)

12-hour braised lamb shoulder in oregano with couscous, preserved lemon & greek yoghurt in a mini bowl (gf)

Please note, numbers under 120pax will incur a Chefs charge

MEXICAN TACO STATION $19 PER PERSON

Slow roasted wagyu for 4 to 6 hours with our own Starship BBQ rub & finished with our sticky BBQ basting.

Pulled free range chicken

Char grilled roasted vegetables

A variety of hard and soft tortilla bases to be toasted to order avocado with fresh lime juice, Spanish onion, tomato salsa

sea salt & fresh coriander with fresh lime sauce

ASIAN & NOODLE MARKET STATION $21 PER PERSON

A classic Hawker food stall with all the trimmings, a selection of fried rice, school prawns, chicken all cooked fresh in front of your guests (live cooking station)

Char Kay Teow

Hainan Chicken, poached chicken with jasmine rice, ginger, chilli and shallot dressing

Handmade egg or hokkien noodles

Crispy fried onions, crushed peanuts

Fresh mint & coriander, lemon wedges Sambal, fish sauce and chilli

DUMPLING STATION $19 PER PERSON

A selection of handmade artisan dumplings served with all your favourite accompaniments

Chicken breast & braised mushroom dumpling

Steamed pork belly buns in light tapioca flour

King Prawn dumplings

Vegetarian Selection

Confit chilli paste, Kikkoman soy & Wasabi, nam jim

MINI SLIDER STATION $22 PER PERSON

A hunger stopping selection of mini sliders

Pulled Pork

Wagyu Brisket

Roasted Vegetables

Brioche buns, black buns, apple slaw, aged cheddar, caramelised onions, tomatoes, iceberg lettuce with a range of sauces & condiments such as chipotle, hickory and peri peri

PAELLA $22 PER PERSON

Traditional paella pans a la Valencia with Arborio rice, prawns, chicken, mussels, calamari, & chorizo

Vegetarian & vegan option also available on request

$26.00 PER PERSON

ANTIPASTO & CHEESES GRAZING TABLE

The grazing table consisting of a gourmet selection of small goods all hand selected by our executive chef portraying the finest ingredients.

Mortadella

San Daniele prosciutto

Truffle salami inferno infused with smoked paprika

Selection of artisan sourdough from brasserie bread, charred slices

Marinated green olives with lemon peel, star anise, coriander seeds & confit garlic

Platters of char grilled vegetables, mushrooms, zucchini, capsicum

Pickled heirloom vegetables

Boccincini, vine ripened cherry tomatoes & basil leaves in dressed with virgin olive oil

A variety of locally sourced Australian cheeses all served with truffle honey, sea salt & candied fruits

Lavosh crackers and quince paste

SEAFOOD HARVEST – $28 PER PERSON

A selection of fresh Australian seafood display with all the trimmings.

Yamba prawns cooked served with fresh lemon & accompanied sauces

Huon smoked salmon

Clarence River grilled baby octopus with olive oil, lemon & garlic

Best available of Sydney or Nambucca rock oysters with red wine shallot vinaigrette sauce & Nam Jim, apple & lemon grass granita

Mini bamboo skewers of seared teriyaki salmon with sesame seeds

JAPANESE STATION

Market price per person

Huon King Salmon , King fish & Harissa tuna

Selection of nigiri & nori rolls

Miso Soup

Wakame seaweed with sesame oil

Fresh horseradish, wasabi & egg yolk mayonnaise, pickled ginger, mirin vinaigrette & Kikkoman soy sauce

DESSERT CANAPES – $12 PER PERSON

A buffet of Chef’s selection of Starship desserts

GELATO BAR – $9 PER PERSON

Live gelato stand of up to 8 flavours served in gelato bowls or wafer cones with all the trimmings.

$87 per person

Level 1 Main Please Select 3, additional selections at $8 per person

Chargrilled crusted sirloin, medium rare, with bell pepper salsa, bearnaise mustard & caramelised Spanish onion

Slow cooked Moroccan spiced lamb shoulder, preserved lemon & labneh cous cous

Beef bourguignon, red wine & shallot jus, buttery mash, herb baby carrots

Free range pan seared corn fed chicken fillet, piri piri, preserved lemon yoghurt

Atlantic salmon, with tomato and lemon salsa.

Saffron chicken, prawn and chorizo paella, arborio rice

Crisp skinned pork belly, cinnamon apple sauce

Hot honey & orange glazed leg ham carved at the buffet

Argentine chimichurri crisp skinned chicken

Tomato and chilli pasta with ricotta

Fall apart slow cooked tender wagyu brisket with smoked hickory sauce

SEAFOOD PLATTER ($22 pp)

Champagne oysters on a bed of rock salt

King prawns with garlic aioli & seafood sauce

LEVEL 2 MAINS

(to replace a level 1 main, please add $7 per person or as an extra dish $11 pp)

Cape grim chargrilled tenderloin fillet, assorted accompaniments

Seared lime crusted atlantic salmon fillet, lemon grass & laksa broth

Steamed wild barramundi, ginger shallots, rice wine

Crisp skinned peking duck, plum sauce, special fried rice

Entrees

alternating choose 2

Roasted vegetable tart w fetta & a petite herb salad (V)

Wild mushroom & rocket risotto with 24-month aged parmesan, chives, sea salt & cold pressed olive oil (V, GF)

Bannockburn free range poached chicken salad with heirloom vegetables & a lemon oregano vinaigrette (GF, DF)

Huon salmon terrine with lemon zested ricotta, roasted capsicum strips, basil pesto & fresh lemon cheek (GF)

Wagyu beef cheek ravioli in a light tomato sugo, crispy basil, truffle parmesan sable, cold pressed olive oil & soft herbs

Mains

alternating choose 2. Each main served w seasonal salad or vegetables

Saffron cannelloni with pumpkin puree, creamed spinach, lemon zest ricotta, burnt butter sauce, roasted cashews, 24-month aged parmesan & crispy sage (V) Huon Salmon fillet with roasted King Edward mushrooms, carrot & star anise butter puree, heirloom carrots & marinated fetta (GF)

La Ionica twice cooked chicken breast with a potato galette, w a clotted mustard cream & soft herbs (GF)

Amelia Park 5-hour slow braised lamb shanks with & chive potato puree & red wine jus (GF, DF)

Riverina premium sirloin with a twice cooked duck fat potato gratin & Parisien herbed butter (GF)

Desserts

alternating choose 2

A decadent flourless chocolate cake served with chantilly cream. (GF)

Vanilla panna cotta with a raspberry coulis (GF)

Passionfruit cream, rich chocolate mousse & a passionfruit jelly sitting on a brownie base, served in a delicate chocolate cylinder

Lemon curd tart in a sweet butter shell, served with egg yolk vanilla bean ice cream & a mixed berry compote

Tiramisu with vanilla bean mascarpone cream, white chocolate caviar & pistachio biscotti

Entrees

Burrata mozzarella with seasoned heirloom tomatoes, baby basil, Ligurian olives & sourdough poor man’s breadcrumbs (V)

Cauliflower & cumin veloute with butter poached Tasmanian sea scallops avruga caviar & baby chervil (V)

Hot smoked huon salmon fillet with braised king Edward mushrooms, butternut pumpkin puree & pickled heirloom vegetables (GF)

Wagyu OXtail risotto braised until falling apart with crispy sage, horseradish crème fraiche, truffle pecorino & lemon zest

Mains

alternating choose 2. Each main served w seasonal salad or vegetables

Heirloom pumpkin twice baked with maple granola, Meredith goats curd, apple quinoa, baby basil & lemon oregano vinaigrette (V)

Pink Lady snapper fillet line caught lightly pan seared with fennel puree, watercress salad, parsnip chips & soft herbs (GF)

Riverina free range lamb rack with chermoula crust, parsnip & potato puree & red wine jus (DF)

Duck roulade wrapped in Jamon prosciutto & basil with potato gratin & Canadian maple & green apple sauce(GF, DF)

Black Angus 8-hour braised beef cheek with sautéed forest mushroom, potato gratin & madeira jus (DF)

Desserts

Hazelnut joconde biscuit layered with coffee cream & a chocolate ganache served with seasonal berries

Vanilla bean crème caramel with shortcrust sable, poached corella pear & cinnamon & orange zest Chantelle clotted cream

Banoffee pie with candied peacan nuts, pistachio cream, macerated raspberries & edible flowers

Apple & saffron compote surrounded by salted caramel mousse sitting on a hazelnut sable served with chantilly cream