avl = available in | GF = Gluten Free | V = Vegetarian | v = vegan
What's Included
- Minimum numbers apply — enquire for prices
- Option for Three-course or Two-course meals
- Available with an alternate drop (choice of two dishes per course)
- Kitchen and wait staff supplied
- Crockery, glassware and linen supplied
- Vegetarian and special dietary meals available
- Beverage package available
- Outside catering (other venues — marquees)
Bread & Butter
A crusty Italian bread roll served with butter.
Entrée
Served with crispy bread, salad greens, and balsamic glaze.
Finished with spiced yoghurt and torn basil leaves.
Tender Royal grain-fed young eye fillet tossed through Asian greens with a coriander, lime and mint dressing, sprinkled with toasted cashews and crunchy noodles.
Roasted cherry tomatoes, basil, Spanish onion, and marinated bocconcini on crispy sourdough with balsamic glaze.
A flavoursome winter soup to tantalise the tastebuds served with a herb infused toasted pita.
Crumbly shortcrust pastry filled with roasted honey pumpkin, goat's cheese, parmesan and leek, garnished with a balsamic herb salad.
A silky smooth vibrant soup, perfectly balanced with a delightful dill cream garnish and crunchy croustades.
Main
Poached Salmon infused with exotic flavours served with Jasmine Rice & Asian Greens.
In a red wine jus served with potato and pumpkin gratin, balsamic beetroot, maple carrots and pumpkin puree.
Resting on crunchy kipflers with a fennel and beetroot salad and balsamic reduction.
Served with pumpkin, Parmesan, macadamia risotto, roasted baby carrots and crispy prosciutto.
Succulent Peking style duck with coconut-infused rice, steamed greens and a sweet soy and ginger reduction.
With roasted kipfler potatoes, mango, lime and mint salsa finished with a light watercress salad.
Served with Duchess potatoes and steamed greens.
Filled with Pancetta & Pate resting on a green pea potato smash with fresh greens and mushroom dijon jus.
Served on sweet potato battons and English spinach drizzled with a light hollandaise sauce.
Baked Salmon resting on a Potato and Caramelised Onion Tarte Tatin drizzled with a light lemon hollandaise sauce with crisp green beans.
With beetroot compote, roast potatoes, pea puree, macadamias and minted yoghurt.
Served with a pea puree and Pommes Au Gratin.
Resting on a tangy bean salad, served with a seasoned potato stack.
Slow cooked in a red wine beef jus with winter herbs, served on a pea puree mash with buttered asparagus.
Tender chicken breast pocketed with sun-dried tomatoes, basil and cream cheese with a creamy potato mash and crisp greens.
Succulent baked fish served on a warm potato, tomato and asparagus salad, finished with a tangy salsa and served with halloumi fries.
Resting on a potato and parsnip puree, buttered asparagus spears and beetroot arancini.
Pineapple, roasted corn & herb salsa with an almond croquette, tortilla crumb and a watercress salad.
Served with wilted spinach, potato fondant, fig gravy and duchesse carrots.
On a tomato, chickpea and borlotti bean stew with a toasted pita garnish.
Dessert
Buttery shortbread pastry filled with passionfruit and sour cream and topped with a passionfruit curd.
Moist, golden ground almond tart filled with raspberry compote and topped with coconut macaroon.
Served warm with ice cream and butterscotch sauce.
Chocolate shortbread pastry filled with a chocolate and hazelnut praline topped with dark chocolate ganache.
Petite desserts of chocolate mousse tart, milk chocolate yuzu & sesame and baked white chocolate and coconut cheesecake made with Valrhona chocolate.
Raspberry opera cake with a chocolate ganache, raspberry jelly and raspberry sand.
A flourless chocolate and soft caramel hazelnut cake wrapped in coffee mascarpone mousse with a crisp outer chocolate shell.
Delicate sweet short pastry with tangy lemon curd filling, topped with soft meringue.
A creamy baked cheesecake with a fresh berry compote and crumbly biscuit base.
