We are pleased to provide you with a few hand picked dishes from our menu’s - simply click on the individual name below to view.

PLEASE NOTE! The menus provided are just a TASTE of the dishes available, we would be happy to supply you with a full menu upon request.

  • Finger food
  • Seated
  • Buffet
  • Beverages

Canape / Finger Food (minimum 20 guests)

hot

  • Mini Beef Wellington
  • Confit pork belly with roasted apple and crackling (g/f)
  • Scallop roasted in pancetta with smoked capsicum relish (g/f)
  • Mushroom and tarragon tartlet
  • Chive potato cakes,brie and sugar dried tomato, balsamic reduction (g/f)
  • Chicken and fresh basil, wrapped in pancetta with tomato and chilli jam (g/f)
  • Prawns wrapped in pancetta, tomato and onion jam (g/f)

cold

  • Rare beef with celeriac remoulade and chives (g/f)
  • Cauliflower pannacotta, potato crisp, and truffle oil (g/f)
  • Sesume crusted tuna w spicy ponzu(g/f)
  • Chicken and tomato roulade w cucumber pickle (g/f)
  • Sugar cured salmon on dill toasts with beetroot and orange relish
  • Caramalised red onion and goats cheese crostini
  • Chilli prawns w saffron and lime mayonnaise (g/f)
  • Peking Duck pancakes w cucumber, spring onion & hoisin sauce

bowls / boxes

  • Moroccan braised lamb w prunes, almonds and cinnamon on couscous
  • Barbequed duck & noodle salad, lime, soy & sesame dressing
  • Tasmanian salmon w warm new potato and green bean salad, balsamic and parsley dressing

stand-up plates

  • Roasted scallops in pancetta w tomato & gremolata
  • Eggplant w sherry & honey, lambs lettuce & fresh goats curd dressing
  • Sugar cured salmon w fennel panada, shiso cress and cherry tomatoes
  • Wild mushroom on toasted brioche w chervil & roast garlic
  • Galantine of chicken and artichoke w tomato and onion compote

sweet bites to finish

  • Tartlets with berries and mascarpone
  • Passionfruit tarts
  • Petit chocolate muffins filled with Kahlua cream & strawberries
  • Mini Tiramisu in shot glasses
  • Chocolate Cointreau truffles
  • Mini crème brulee spoons
  • Trio of chocolate mousse, berry compote

Seated Menu (minimum 10 guests)

entrees

  • Moreton Bay bug ravioli, parsley lemon & tomato beurre noisette  
  • Salad of seared lamb, smoked tomato, shallots and cabernet sauvignon vinaigrette
  • Fresh new season asparagus w shallot vinaigrette & shaved parmesan
  • Grimaud duck breast w roast beetroot, baby chard &spiced yoghurt
  • Fresh Mooloolaba prawns w heritage tomatoes and sauce vierge
  • Lambs lettuce & prosciutto salad w pine nuts & truffle honey

mains

  • Crispy skinned snapper on fennel salad, citrus and fruits &coriander
  • Duck confit w wild mushrooms, savoy cabbage & madiera
  • Pan roasted rump of lamb w falafel, minted yoghurt & confit cherry tomatoes
  • Braised shoulder of lamb w parmesan and rosemary crust, creamed flageolet beans & red wine jus
  • Chicken breast wrapped in prosciutto, olives, semi dried tomatoes and thyme sauce
  • Peppered beef fillet with parmesan cream, parsley chive kipflers, slow roasted tomatoes
  • Salmon fillet w creamed leeks, new potatoes and truffle oil
  • Grain fed Black Label fillet of beef w sautéed chard shallot tart tartin & red wine sauce

desserts / cheese

  • Champagne poached strawberries w vanilla cream & almonds
  • Passion fruit & orange tart w double cream
  • Pannacotta w amaretti crumbs & rhubarb compote
  • Steamed ginger & treacle pudding w walnuts & crème anglaise
  • Chocolate tart w praline and mascarpone
  • Vanilla crème brulee, fresh strawberry compote
  • Premium cheeses, fresh fruit and biscuits

to finish

  • Coffee, tea and sweet bites

Buffet (minimum 30 guests)

canapes on arrival – chef’s choice

dish selection

  • Roasted sirloin of beef with mustard and thyme
  • Crispy roast pork loin stuffed with apples and sage
  • Rosemary and garlic studded leg of lamb
  • Honey roasted eggplant with sherry vinegar goats curd and watercress
  • Roast chicken, tomato & corn salsa
  • Osso bucco with gremolata
  • Poached salmon with leeks and dill

accompaniments

cold

  • Herbed couscous and green bean salad
  • Potato salad with parsley and mustard dressing
  • Apple, celery and walnut salad, creamy chive dressing
  • Spinach and pear salad with blue cheese and walnut oil dressing

hot

  • Sticky baked vegetables, with honey, garlic and thyme
  • Seasoned & buttered mixed greens
  • Broccoli and cauliflower with toasted almonds and garlic butter
  • Sweet potato roasted with orange and walnuts

desserts

  • Lemon tart
  • Pecan nut treacle tart
  • Chocolate truffle cake, white chocolate shavings
  • Berry and almond tart
  • Bread and butter pudding with whiskey caramel sauce
  • Passionfruit mousse cake

Beverages

available on consumption

beers

Stubbies - Heavy

- Mid

- Lite

- Premium

ice

10 kg bags

soft drinks

Cans

Orange Juice - per litre

San Pellegrino Mineral water - 1 litre

Still Mineral water - 600ml

wines

As per Wine List

beverage package

Lorimer Semillon Sauvignon Blanc

Lorimer Cabernet Merlot

Lorimer Pinot Noir Sparkling

Light, Mid & Heavy Local Beers

Soft Drink / Water

Orange Juice

Ice

2 hour / 3 hour / 4 hour / 5 hour beverage - Packages designed to suit your requirements

Wine List

sparkling

Lorimer Pinot Noir Sparkling
Eaglehawk Cuvee Brut non vintage

white

Lorimer Semillon Sauvignon Blanc
Goundrey Unwooded Chardonnay Western Australia
Mount Pleasant Elizabeth Semillon Hunter Valley NSW
Lillydale Sauvignon Blanc Yarra Valley Victoria

red

Lorimer Cabernet Merlot
Barwick Estates Cabernet Sauvignon Western Australia
Buller’s Beverford Shiraz Rutherglen Victoria
Tatachilla Partners Red South Australia

We are happy to source wines not on this list, but the client must purchase all stock

ordered on their behalf.