Cold Canapés
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| Cucumber rounds with smoked salmon, chivied and crème friache |
| Bruchetta of tomato, feta and olives |
| Olive mini tartlets with truffle enoki mushrooms |
| Rare roasted kangaroo on melba toast with horseradish cream |
| Caramelized onion parmesan tartlet |
| Warm balinis with salmon roe and crème fraiche |
| Roasted pepper and goats cheese roulade |
| Vietnamese rice paper parcel with sweet soy |
| Confit duck in rice paper with snow pea shoots and chilli |
| Sydney rock oysters, champagne jelly |
| Sydney rock oysters with ponzu and diced cucumber |
| Zucchini and basil crostini with tapenade |
| Tuna sashimi with wasabi and marinated seaweed |
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Hot canapés
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| Mini curry puffs with mint yoghurt |
| Pizzetta of grilled pumpkin, fetta and tapenade |
| Tartlet of tomato and peppers with coriander |
| Mini quiche of ham and camembert |
| Barbequed lamb on skews with soy dipping |
| Tempura scallop with champagne aioli |
| Spring roll of Asian mushroom and crab |
| Prawn skews with dukkah aioli |
| Chicken and lemongrass sticks |
| Tandoori chicken skews, cucumber yoghurt |
| Cauliflower soup with chives |
| Samosas with sweet chili and cinnamon yoghurt |
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Tapas
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| Salt and pepper squid, coriander and sesame salad |
| Wok fried Asian mushrooms with dukkah and garlic aioli |
| Crumbed scallops, lime aioli |
| Black mussels with basil, fennel, tomato and garlic |
| Cooked king prawns, baby herbs and black pepper and aioli |
| Marinated kangaroo in honey, soy, ginger and garlic with baby spinach |
| Stuffed jalapeno chilies, baby spinach sweet pepper relish |
| Crumbed calamari rings, homemade tatare and lemon |
| Slow cooked chili octopus with tarragon and lime |
| Salad of pear, rocket, ages parmesan and roasted hazelnuts |
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Entrees
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| Pan-fried pesto prawns artichokes semi dried tomato and rocket |
| Roasted pumpkin and baby spinach risotto and ages parmesan |
| Seared scallops, chorizo sausage, baby herbs and a ginger lychee dressing |
| Salad of salt and pepper squid with an Asian sesame salad |
| Tartlet of goat’s cheese, caramelized eshallots, pine nuts and tarragon |
| Trio of seafood – oysters, prawns and smoked salmon with garlic aioli and dukkah |
| Open ravioli of prawns, roasted truss tomatoes, saffron and basil |
| Vietnamese beef salad with citrus dressing and hazelnuts |
| Prosciutto wrapped quail on spiced lentil dahl |
| Seared kangaroo with sauté Asian mushrooms |
| Tian of confit field mushrooms, Swiss chard, white mash and basil oil |
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Mains
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| Hazelnut and herb crusted barramundi cucumber and rocket salad black pepper aioli |
| Panfried Atlantic salmon, warm potato and eschallot salad, crème friache |
| Crispy skin chicken breast with smashed minted peas, marinated dotes, pumpkin, coriander and burnt butter |
| Pancetta and baby bocconcini filled chicken breast with roast pepper relish, oven roasted garlic and white mash |
| Olive and oregano crusted lamb rack with ratatouille, mint caramel and honey scented jus |
| Char grilled beef fillet on a rosemary galette with buttered beans, balsamic jus, roasted eshallots and goat’s cheese |
| Veal cutlet with asparagus shallot potato mash, wilted rocket and wine jus |
| Peppered beef fillet with a zucchini and potato rosti, sautéed Asian mushrooms a porcini sauce |
| Slow roasted duck, plum glaze and Asian greens with citrus cous cous |
| Slow poached blue eye cod, coconut curry sauce, Asian inspired salad of sesame, rocket marinated seaweed and snow pea sprouts |
| Slow cooked scotch fillet with caramel muscatels roasted pumpkin, chervil and roasted mushrooms |
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Vegetarian Options
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| Tart of caramelized eshallots, goat’s cheese, rocket, honey marinated dates and baby herbs |
| Roast pepper and goat’s cheese roulade with basil and an Asian sesame rocket salad |
| Salad of endive pear, gorgonzola and truffle |
| Three cheese risotto with basil oil and garlic aioli |
| Sautéed Asian mushrooms, toasted brioche and baby herbs |
| Selection of dipping sauces – pepper relish, hummus, eggplant puree and pear salsa with crispy bread |
| Soba noodle and cucumber salad with chili, rocket, dukkah and bean shoots |
| Confit field mushrooms with seasonal vegetables, horseradish mash potato and basil oil |
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Dessert
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| Dark chocolate slice with marinated strawberries, mint and chocolate ice cream |
| Mille feuille of caramelized berries, vanilla anglaise and puff pastry |
| Sticky date and ginger pudding, butterscotch sauce |
| Ginger and lime crème brulee with white chocolate ice cream and biscotti |
| Apple and rhubarb crumble with rose scented cream and Persian floss |
| Nougat parfait with double cream caramel and strawberries |
| Lime and curd tart with burnt rhubarb ice cream and raspberry sauce |
| Chocolate ganache tart with warm anglaise, raspberries and chocolate gelato |
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Coeliac Desserts
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| Poached seasonal fruits with caramel and white chocolate ice cream |
| Lemon and lime jelly with poached apple and Persian floss |
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Open sandwiches
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| Turkey, camembert, snow pea sprouts and cranberry |
| Shaved ham, seeded mustard, Swiss cheese an garlic aioli |
| Rare roast beef, horseradish cream, coral lettuce and pumpkin salad |
| Smoked salmon, capers, crème friache, chives and dill |
| Pumpkin, fetta, baby spinach, and tomato relish |
| Chicken breast, pepper aioli, asparagus and rocket |
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Buffet options (examples)
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| Sydney rock oysters |
| King prawns |
| Roast of pork loin, lamb shoulder and beef |
| Chicken and shell pasta with chopped herbs |
| Cold pasta of fetta, olives and pesto |
| Curry fish and scallop soup |
| Mixed cold meats with marinated vegetables |
| Mixed cheeses and fruits (local and imported) |
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Salads
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| Green bean, olive and rocket |
| Mixed green leaf with champagne dressing |
| Potato, parsley and mustard cream |
| Roasted vegetable and slow roasted tomato |
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Cakes
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| Selection of cakes with sweetened cream |
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