- Canapes
• Mussels in sauce Vierge on grilled ciabatta (DF)
• Mushroom wontons with a sour and salty broth (DF) (V)
• Duck pancakes with hoisin, spring onion and cucumber (DF)
• Middle Eastern style spiced lamb pizzas with yoghurt dressing, green olive and rocket
• Chinese 5 spice chicken rice paper rolls with chilli fish sauce (DF) (GF)
• Rye crostini with cashew cheese, pickled cucumber, sliced, truffled dwarf peach (V)
• Tostados with Mexican style pulled pork, Pico de Gallo and chipotle sour cream (GF)
• Spiced pulled beef bao buns with crunchy slaw
• Mini milk buns with haloumi, candied chilli and sweet and sour red onion (VG)
• Sourdough toasts with gin cured kingfish and green olive tapenade (DF)
• Lamb cutlets ‘Scottaditti”(DF) (GF)
• Spinach kibbeh with tahini dipping sauce (DF) (V) - Starters
• Freshly shucked oysters with a shallot, coriander and coconut vinegar Mignonette and pickled red chilli (DF) (GF)
• Zucchini risotto with Taleggio, truffle and rosemary (GF) (VG)
• Cucumber soup with minced prawn and roasted chilli oil (GF)
• Fish cakes with our sweet chilli sauce (DF) (GF)
• Spiced pumpkin, coconut and lemongrass soup with fried shallots (VG)
• Corn bread toasts with charred corn kernels, Pico de Gallo and ricotta salata (VG)
• Asian-style cured kingfish with aromatic salad (DF) (GF)
• Handmade vegetable samosas with tamarind drizzle and cucumber yoghurt (VG)
• Okonomiyaki pancakes with sweet soy, mayo and petite salad (VG)
- Mains
• Pan-fried potato gnocchi with fonduto sauce and a mushroom and thyme ragu(VG)
• 24 hour marinated oyster blade with fresh egg pasta and pan fried broccolini
• Jerk-style chicken with braised quince and black Australian lentils (GF)
• Snapper escabeche with baby Dutch cream potatoes and crusty grilled bread
• Braised rabbit sugo with green olives, capers and pappardelle
• Confit duck leg on spiced lentils with vinegared leeks (GF)
• Chermoula lamb with roast pumpkin, chickpeas and yogurt, served with date and pistachio couscous (GF option)
• Spiced stir-fried vegetables with tamarind dressing and crushed peanuts (GF)
• Rare seared salmon on sauce Caponata (GF)
• Mild vegetable and coconut curry on sticky rice (V) (GF)
- Deserts
• Toasted fennel seed and almond milk Panna Cotta with dried cherries and Pedro Ximinez
• Molten lava chocolate puddings with salted pistachio ice cream and Persian fairy floss
• Eton Mess with seasonal fruit and Tonka Bean creme patissiere (GF)
• Pear Tarte Tatin with sour cream ice cream and caramel
• Individual apple and ginger puddings with vanilla creme Anglaise
• Campari macerated cherry clafoutis with creme fraiche
• Mini macadamia and honey caramel tarts with double cream
• Lemon-scented slow-cooked sweet rice with port roasted plums (GF)
• Strawberry soup with yoghurt sorbet and sweet balsamic (GF)
• Passionfruit and gin trifles - Salad Platters
• Roasted cauliflower, chick pea, caramelised onion, chopped herbs and pistachio salad with tahini dressing (DF) (GF) (V)
• Smoked trout, kipfler potato, shredded red cabbage, asparagus and edamame with a horseradish cream dressing (GF)
• Gluten-free grain salad with green olives, capers, cranberries and shredded roast chicken (DF) (GF)
• Asian-style vegan slaw with kimchi, lime and ginger dressing (DF) (GF) (V)
• Vermicelli with shiitake, pickled carrots and daikon, wombok and crushed peanuts (DF) (GF) (V)
• Broccoli, sautéed leek, chopped egg, radicchio and pine nuts with a seeded mustard and light mayo dressing (DF) (GF) (VG)
• Herbed baked ricotta with roasted vegetables and Salsa Verde (GF) (VG)
• Kale Caesar salad with garlic fried croutons, crispy bacon and free-range egg wedges - Large stand-Up Party Food
• Creamy risotto with Pecorino Pepato and orange marinated pulled lamb (GF)
• Asian-style vermicelli noodle salad with pickled vegetables, crispy fried shallots and a hot and sour dressing (DF) (GF)
• Beetroot, carrot and de Puy lentil salad with maple glazed banana skin “bacon” and a miso and orange dressing (DF) (GF) (V)
• Cheesy soft polenta topped with a rich Stufato al Barolo (GF)
• Strozzapreti pasta with fennel, broad beans, green olives and Reggiano (VG)
• Old-school beef burger with a slice of burger cheese, pickle and minted slaw
• Spiced chicken, coconut and lemongrass soup (DF) (GF)
• Marinated tofu on shredded vegetables with a lime and chilli dressing (DF) (GF) (V)
Stand up menu
- Package #1 $39 p/p
5 canapé items
- Package #2 $43 p/p
2 canapé items
3 larger party food items - Package #3 $55 p/p
3 canapé items
2 larger party food items
2 desserts
- Package #4 $65.5 p/p
3 canapé items
3 larger party food items
2 desserts
Seated dining menu
- Package #1 $74p/p
All dishes to share
3 roaming canapé items
2 main dish options
2 salad platter options
2 dessert options
Fresh dinner rolls and butter - Package #2 $85p/p
All dishes to share
3 roaming canapé items
2 main dish options
2 salad platter options
2 dessert options
- Package #3 $96p/p
Individually plated 3 course lunch or dinner (minimum 20 people)
Entree
Main course
Dessert