SAMPLE MENUS
The menus we have on this page are sample menus to give you an idea of what we can do, but please don't feel restricted to the format we have listed as there are many different ways of presenting and serving the food, laying the tables even serving the beverages.
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Canapés
Crisp risotto cakes with grilled Japanese scallop and an avocado & chive
crème fraiche
Corn & zucchini fritters topped with grilled tuna, sour cream & semi- dried tomato.
Crisp sesame croutons topped w/ goats cheese, avocado, charred chicken,
pesto and semi-dried tomato.
Entree
Traditional Caesar salad with grilled prawns and avocado.
Blue cheese and caramelised onion tarts with a tomato jam and a vegetable julienne and baby watercress salad w/ a balsamic vinegar and virgin olive oil dressing
Antipasto plate w/ Spanish potato tortia, grilled eggplant, roast capsicum, pickled mushrooms, marinated artichokes, prosciutto, asparagus and pesto.
Served w/ grilled sun-dried tomato focaccia.
Main Course
Char grilled marinated chicken breast on preserved lemon and pine nut
cous cous and drizzled w/ capsicum jam
Coral trout fillet baked in coconut, palm sugar, lemongrass and kaffir lime on a bed of star anise and clove scented jasmine rice.
Roast fillet of beef served w/ a field mushroom and fresh thyme ragout.
Sides
Rocket & parmesan salad w/ balsamic dressing
Creamy garlic mash potato
Crisp steamed vegetables w/ butter and chives
Dessert
Individual summer berry pudding w/ vanilla crème anglaise.
Coffee and tea.
Canapés
Japanese scallops poached in a coconut and tumeric laksa.
Crisp potato slices topped w/ smoked salmon, sour cream and capers..
Peking duck pancakes w/ hoisin.
Entree
Ocean trout carpaccio with turmeric oil, sprinkled w/ garlic, chilli, parsley and black pepper and drizzled w/ light soy. Served with grilled tomato focaccia.
Hand made duckling and wild mushroom ravioli with sage, olives and roast capsicum.
Thai style marinated beef salad w/ a palm sugar, lime, coriander and mild chilli dressing.
Main Course
Pan fried barramundi fillet w/ fried artichokes and a tomato & olive sauce.
Sage roasted chicken breast served with a smooth
tomato and tahini sauce.
Oven roasted fillet of beef w/ a pepper crust stuffed w/ semi-dried tomato,
pine nuts, oregano and Bulgarian fetta. Served w/ a garlic and rosemary jus.
Sides
Basil and pine nut risotto
Honey and seed mustard roasted potatoes
Seasonal greens
Dessert
Chocolate, orange and bourbon mud cake w/ a smooth berry coulis and King Island cream.
Coffee and tea served w/ raspberry frangipane tartlets.
Canapé Suggestions
Cold
California rolls – Tiger prawn, avocado, cucumber, wasabi mayo & alfalfa, rolled w/ vinegared rice in seaweed sheets w/ a soy & ginger dipping sauce
Bloody Mary & oyster shooters
Crisp parmesan croutons topped w/avocado, beef carpaccio & aioli
Spanish potato & basil tortia w/ green chilli aioli & tomato jam
Rare roasted beef on pumpernickel with a chive horseradish cream
& an onion jam
Crisp rice cakes topped w/ prawn, mango & lemongrass salsa
Hot
Crisp risotto cakes w/ grilled Japanese scallop & an avocado &
chive crème fraiche
Sugar cane prawn skewers w/ mild coconut & tumeric sauce
Chicken, roast capsicum & spinach sausage rolls w/ pesto mayo
Lamb kofta balls with a spicy tomato, basil sauce
Tempura fried artichoke hearts w/ a tomato & olive sauce.
Baked goats cheese and caramelised onion tartlets
Fried pork & prawn dumplings w/ home made chilli sauce
Sweet Treats
Mini orange and almond lamingtons
Chocolate dipped profiteroles filled w/ a frangelico pastry cream
Mini Tequila and lime tartlets
Raspberry and almond frangipane