Menus can be tailored to suit the occasion whatever it may be. Please contact us and we will be happy to discuss all your needs and requirements. Please take a look at the menus below to give you an idea of the type of functions we can cater.

COLD COCKTAIL SELECTION

(V=Vegetarian, GF = Gluten Free)

Avocado Dip with Mexican Topping & Corn Chips V GF
Spinach Dip served in a Cob with Crudités & Pita Crisps V
Spicy Kumera Dip with Pita Crisps V
Smoked Trout Pate with Crackers
Smoked Salmon on Mini Bagels or Blinis
Smoked Salmon & Rocket Crepe with Wasabi Cream Cheese
Vietnamese Rolls V
Assorted Sushi with Pickled Ginger and Wasabi GF
Thai Fish Cakes with Asian Dipping Sauce
Mini Tandoori Chicken Pides served with Yoghurt
Crispy Crumbed Chicken Strips with Honey Mustard Dressing
Seared Tuna with Mango Salsa on Asian Spoons GF
Tandoori Barramundi with Mango Salsa served on Asian Spoons GF
Selection of Cold Tartlets
Stuffed Baby New Potatoes with Various Fillings
Rare Beef on Sourdough with Béarnaise and Onion Marmalade
Peking Duck Pancakes
Bruschetta Tomato and Basil V

HOT COCKTAIL SELECTION
(V=Vegetarian, GF = Gluten Free)

Spinach & Ricotta Puffs V
Pumpkin and Walnut Turnovers V
Zucchini & Haloumi Fritters with Tahini V
Selection of Savoury Tartlets with Various Fillings V
Vegetable Spring Rolls V
Pesto Prawns or Coconut Crusted Prawns or Prawn Twisters
Curry Puffs V
Gourmet Mini King Island Beef and King Island Chicken and Leek
Chicken Skewers Satay GF
Spinach and Ricotta Arancini V
Shitake Mushroom & Water Chestnut Wantons V
Mini Hamburgers
Lamb Koftas with Tahini GF

BUFFET MENU

Whole Atlantic Salmon /Ocean Trout with Lime Mayonnaise

Or

Fillets Of Atlantic Salmon / Ocean Trout with Lime Mayonnaise
Eye Fillet of Beef /Roast Sirloin of Veal Béarnaise Sauce and Onion Marmalade
Roast Chicken Pieces

A Vegetarian Dish
Lasagna
Frittata
Roast Vegetables

Choice of Four Salads

Button Mushroom and Seeded Mustard
Oriental Cabbage and Sweet Soy Dressing with Crispy Noodles and Almonds
Garden Mesclun
Tomato, Basil and Bocconcini
Potato, Seeded Mustard, Mayonnaise
Rocket, Beetroot, Fetta
Greek
Moroccan Couscous
Baby Spinach, Pear, Vienna Almonds
Thai Noodle
Spinach, Mushroom and Red Capsicum
Snow Pea, Red Capsicum & Carrot
Rocket & Mango (Seasonal)
Caesar
Penne Pasta with Basil Pesto and Chargrilled Vegetables
Roast Pumpkin with Chick Peas Roast Onion and Rosemary

Selection of Desserts

Choose Four

Crème Brulee
Two Chocolate Mousse
Lemon Passion Fruit Mousse
Apple Berry Crumble
Pavlova
Selection Of Slices
Cheese Platter
Fresh Seasonal Fruit
OR
Selection of Dessert Shots
Selection of Small Cakes
Fresh Seasonal Fruit

MORNING TEA

Assorted Hand Made Cookies
Assorted Muffins /Friands
Assorted Danish Pastries
Date, Banana, Orange Loaf

EXECUTIVE SANDWICHES

Open Sandwiches Served with Imported and Local Delicacies
Smoked Salmon, Roast Beef, Roast Turkey, Ham, Tuna,

Egg, Cheese, Vegetarian Selection
Including all Garnishes

Bagels or Wraps or Baguettes or a Combination

OR

LIGHT LUNCH

Selection of Quiche and Salads
Pasta of the Day with Salads
Beef Stroganoff with Rice and Salads
Lamb Casserole with Rice and Salads
Thai Green Chicken Curry with Jasmine Rice and Salads

OR

SNACK LUNCH

Mini Tartlets (assorted)
Spring Rolls and Samosas
Spinach and Cheese Triangles
Closed Sandwich Points
Gourmet Mini Beef Burgundy and/or Chicken Pies

CHEESE AND FRUIT

A Selection of Local and Imported Cheese with Seasonal Fruit

AFTERNOON TEA

Assorted Slices
Assorted Home Made Cakes
Assorted Hand Made Cookies
Assorted Sweet Canapes

MINIMUM 10 persons Morning Tea, Lunch, Afternoon Tea

Ideal for Conference and Training Sessions or for those Quicker Lunches

We will happily help you choose a lunch to suit your needs whether for just one day or for a series of days.

SAMPLE BARBECUE MENUS

Choose Three from the Following Meats:

Rump Steak Chicken Kebabs Country Style Pure Beef Sausages

Prime Sirloin Marinated Chicken Thigh Fillets – Honey Soy, Tandoori, Cajun Spice

Selection Of Breads

A Selection of Salads (a Choice of Four)

Rocket and Mango
Button Mushroom and Seeded Mustard
Oriental Cabbage and Sweet Soy Dressing with Crispy Noodles and Nuts
Garden Mesclun
Tomato, Basil and Bocconcini
Potato, Seeded Mustard, Mayonnaise
Rocket, Beetroot, Fetta
Greek
Moroccan Cous Cous
Baby Spinach, Pear, Vienna Almonds
Thai Noodle
Spinach, Mushroom and Red Capsicum
Snow Pea,Red Capsicum & Carrot
Rocket & Mango (Seasonal)

DESSERTS

Choose One (Fruit included)

Fruit Platter of Seasonal Fruits
Australian Cheese Board with Crackers Nuts and Dried Fruit
Pavlova
Cheese Cake
(Other desserts available on request)

MINIMUM 10 PERSONS

 

 

SAMPLE WEDDING MENUS

ON ARRIVAL

Selection of Canapes (Hot and Cold)

ENTREES

Butternut Pumpkin and Coconut Milk Soup with Fresh Coriander
Sweet Potato and Lemongrass Soup
Duet of Soups:- Cream of Spinach and Pumpkin with Sour Cream Garnish
Apple Wood Smoked Trout Fillet on Bed of Mesculun with Chili Plum Sauce
Fresh Salmon Salad with Julienne of Snow Pea and Rice Noodles with Mango Dressing
Char Grilled Vegetable Stack with Goats Cheese, Pesto and Rocket Salad
Peking Duck Breast on Bed of Cucumber and Shallots with Hoisin Sauce
Thai Beef Salad with Grape Tomatoes Spanish Onions and Mixed Leaves
Ocean Trout Fillet Crusted in African Spice and Served with Mint Salsa
King Prawns Marinated Asian Style Served with Timbale of Jasmine Rice

MAINS

Roast Sirloin of Beef on Bed of Sweet Potato with Wild Mushroom Ragout
Fillet of Atlantic Salmon Seared on Char Grill with Rocket Pesto and Garlic Chive Mash
Prime Rib of Veal with Roast Beetroot and Chateau Potato with Pinot Jus
Oven Baked Fillo Parcel with Fresh Vegetables and Mango Salsa
Rack of Lamb Moroccan Style with Ratatouille and Moroccan Cous Cous
Oven Roasted Corn Fed Chicken Breast with Spinach Filling and Cognac Veloute
Twice Cooked Fillet of Duck on Red Cabbage with Apple and Rhubarb Chutney
Roast Tasmanian Salmon Fillet with Shallots and Creamy Vermouth Martini Sauce
Breast of Chicken Tandoori Style on Bed of Basmati Pilaf with Cucumber Raita
Rosemary Thyme and Lime Marinated Lamb Rump with Potato Gratin and Preserved Lemon

DESSERTS

Classic Crème Brulee with Berry Salad
Three Shots of Mousse, Lemon Passionfruit, Two Chocolate and Mango
Vanilla Panna Cotta with Wild Figs Preserved in Orange and Cointreau
Apple and Rhubarb Crumble with Crème Anglaise
Sticky Date Pudding with Butterscotch Sauce
Warm Double Chocolate Mud Cake with Raspberry Coulis and King Island Cream
Classic Glazed Lime Tart with Orange Salad
Passionfruit Bavarois with Pistachio Biscotti
Chocolate Mousse Cone Crowned with Halo of Almond Tuille
Summer Pudding with Syrup of Berries and Double Cream

Coffee and Petite Fours.

Single Choice or Alternate Serve

SAMPLE LUNCH / DINNER MENUS

ENTREES

Marinated King Prawns with Balsamic Vinaigrette|
Caesar Salad with Grana Parmesan
Smoked Salmon and Smoked Trout Timbale Melba Toast and Lime Mayonnaise
Fettuccine with Spinach and Ricotta Sauce Semidried Tomatoes and Pinenuts
Avocado and Smoked Salmon with Garnishes and Dressing
Spinach and Cheese Crepe with Tomato Coulis
Pumpkin and Coconut Milk Soup
Sweet Potato and Lemongrass Soup
Thai Style King Prawns with Chili and Basil on Jasmine Rice
Smoked Salmon and Rocket Crepe with Rocket and Wasabi Cream

MAINS

Lamb Backstrap with Peanut Sauce (not a Satay)
Loin of Veal with Pinot Noir Jus
Braised Shank of Veal on Garlic and Chive Mash
Ribeye of Beef with Piquant Mustard Sauce
Pork Fillet with Pink Peppercorn Sauce
Supreme of Chicken with Apricot and Almond Stuffing, Mango Sauce
Roast Sirloin of Beef With Wild Mushroom Jus
Atlantic Salmon Fillet with Chili Plum Sauce
Supreme of Chicken Florentine with Chicken Cognac Veloute
Lamb Rump Moroccan Style with Moroccan Cous Cous

Served with Seasonal Vegetables and Bread Rolls

DESSERTS

Grand Marnier Profiteroles with Warm Chocolate Sauce
Crème Brulee with Berry Salad
Vanilla Panacotta with Marinated Wild Figs or Mixed Berry
Lime Tart with Citrus Salad
Two Chocolate Mousse
Lemon and Passionfruit Mousse
Local and Imported Cheeses with Fresh Fruit

Tea and Coffee

MINIMUM 10 PERSONS

Single choice or Alternate Serve