Sample Canapé Menu

Thai Marinated Prawns on Garlic Croutons.

Skewered Katafi Prawns – coated in shredded Filo.

Smoked Salmon with Dill Crème Fraiche on Buckwheat Blinis.

Caramelised Onion, Goats cheese and Quince tarts. (Veg)

Wild Mushroom tartlets. (Veg)

Homemade Spring Rolls with Sweet Chilli Dipping Sauce. (Veg)

Duck wrap with Hoisin Sauce.

Individual Spinach and Leek quiche. (Veg)

Curry Puffs – Delicately spiced Vegetables wrapped in Puff Pastry. (Veg)

Chicken Satays with Chilli Peanut Sauce.

Chicken and Pistachio Rolls.

Lamb and Fetta Meatballs with Tomato Dipping Sauce.

Bruschetta with Semi dried Tomato, Basil and Kalamata Olives. (Veg)

Oysters served in their shell with Strawberry Chilli Liqueur

Pan seared Scallops with Pesto served on Chinese Spoons

Oysters in their shell with a Chilli Lime Dressing

Roasted Mini Potatoes stuffed with Shallots and Garlic Chicken

Chicken Cones – Crisp marinated Chicken in a pastry cone with Hoisin Sauce

Beet Cured Salmon on a Cucumber Round

Sample Sit Down Function Menu

Entrée

Sweet Potato and Roast Pear soup
Duck Consume with Chicken Quenelles.
Cream of Pumpkin and Beachworth Honey soup with fresh Thyme.

Tempura Coconut Prawns served with a light Thai Curry Mayonnaise
Seared Scallops served on Carrot Fritters topped with a Yoghurt Dressing
Steamed Garlic, Herb and Chilli Mussels
House made Cannelloni stuffed with Ricotta, Fresh Basil and Oregano served with a Napoli Sauce (Veg)
Zucchini Fritters served with a Yoghurt Sauce (Veg)

Thai Beef Salad
Watercress and Duck Salad
Poached Chicken and Asparagus Salad with Lemon Chive dressing

Main Fare

Fillet of Atlantic Salmon ~ marinated in Lime, Coriander and Chilli served on Wilted Pak Choy and Sesame dressing.

Pan Fried Breast of Chicken pocketed with Brie and Baby Spinach wrapped in Crispy Prosciutto on a light Tomato and fresh Basil sauce.

Confit of Duck served on a bed of Celeriac, Radish and Apple medley with a sticky fig jus.

Herb Crusted Lamb Rump served on a Garlic Mash with Roasted Cherry Tomatoes and Green Beans.

Pan Seared Blue Eye served on a Dauphine Potato Stack with Lemon Beurre Blanc.

Five Spice Pork cutlet on crisp Hokkien Noodles and Roasted Vegetables served with a Smokey Tomato and Almond Salsa.

Seared Rib Eye Served on a White Truffle Mash with Roasted Baby Beets, topped with a Béarnaise Sauce.

Moroccan Lamb Tagine served with Cous Cous.

Lemon Chicken served with a warm Lentil Salad and Herb relish.

Braised Mushrooms with buttered Angel Hair Pasta. (Veg)

Onion and Fetta Cheese Tart served with Roasted Vegetables. (Veg)

Saffron Mash with Roasted Baby Beets, Pine, Oyster and Shitake Mushrooms. (Veg)

Individual Lasagne with Ricotta, Zucchini and Tomato. (Veg)

Dessert

Soft Centered Chocolate Pudding served with King Island Double Cream.

Sticky Date Pudding with Butterscotch Sauce and Double Cream.

Crème Brule with Cointreau marinated Strawberries.

Tiramisu Gateaux.

Bailey’s Chocolate Cheesecake.

Passionfruit Cheesecake served with a Berry Couli.

The Banquet

For something different the Banquet style provides the opportunity for your guests to enjoy eating their meal in a convivial and communal manner where they serve themselves and one another from a wide variety of food placed on platters in the centre of each table.

For the first entrée course, platters of seasonal seafood are placed at the table – oysters, prawns, Morton Bay Bugs and other seasonally available shellfish. The main course follows featuring a large whole baked fish, accompanied by platters of roasted meats, vegetables and salads. All prepared in the contemporary Mediterranean style.

The experience concludes with a selection of deserts also served on platters.