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Plated Options for Social Functions or Events.

Can be served as either lunch or dinner. Minimum 30 guests.

Sample menu:

Cold Entree
— Queensland prawns, avocado, tomato, watercress, salmon pearls, cocktail dressing & lemon croutons
— Seared tuna, edamame, brown rice, pickled radish, sesame soy (GF)
— Spanner crab, sweet corn, finger lime & grapefruit (GF)
— San Daniele prosciutto, heirloom tomatoes & toasted sourdough
— Tomato medley and burrata salad, fresh basil, caper vinaigrette & lemon pine nut crumb (V)

Hot Entree
— Pork belly, sweet potato purée, onion confit & ginger honey glaze (GF)
— Char-grilled quail breast, shredded beans, flat leaf parsley, chorizo & eggplant salad (GF)
— Seared scallops, asparagus, pea and mint risotto & lemon vinaigrette (GF)
— Baked polenta, cherry tomatoes, Persian feta, spinach, lemon crumble & balsamic (V)
— Mushroom tarte tatin, onion caramel, soft herbs & crème fraiche (V)

Main Course
— Rosemary chicken breast, roasted sage potatoes, asparagus & fennel and pea purée (GF)
— Grilled beef tenderloin, bacon, potato fondant, roast pepper purée, asparagus, spinach, & jus
— Prosciutto wrapped pork, truffle mash, olive and vegetable ratatouille & fried sage (GF)
— Tasmanian salmon, new potato salad, broad beans, Persian feta, watercress & salsa verde (GF)
— Potato and ricotta gnocchi, trio of mushrooms, spinach & truffle oil (V)

— Chocolate Fondant – Dark chocolate sauce, Grand Marnier strawberries & double cream
— Baileys Panna Cotta – chocolate soil, fresh berries & cookies and cream ice cream
— Key Lime Pie – Citrus salad & vanilla bean Anglaise
— Strawberry tart – Edible flowers & strawberry buttermilk ice cream
— De Constructed Pavlova – Berry coulis, mango, lychee, vanilla cream & rose water ice cream


Can be served as either lunch or dinner.
Buffet includes all items listed below. Minimum 40 guests.

All Buffets Include
— Oven Fresh Rolls, French Sticks, Crostini & Turkish Breads
— Selection of Chutneys, Pickles, Mustards, Relishes & Ketchup
— Jasmine Rice (GF)
— Seasonal Vegetables tossed in Chive Butter (GF) (V)
— Freshly Brewed Coffee & Teas

Salad Selection
— Build Your Own Caesar Salad Bar
— Crushed Chat Potato Salad, Sour Cream & Chive Dressing (GF)
— Tossed Salad Leaves & Citrus Vinaigrette (GF)
— Vine Ripe Tomato, Spanish Onion, Fetta, Cucumber & Olive Salad (GF)
— Garden Salad with Cucumbers, Cherry Tomatoes & Herb Dijon Red Wine Vinaigrette (GF)

Cold Selection
— Marinated Capsicum, Zucchini, Eggplant, Olives, Artichokes & Button Mushrooms (GF) (V)
— Antipasto – Black Forest Ham, Salami, Mortadella & Pastrami (GF)
— Spring Smoked Salmon & Garnishes (GF)
— King Prawns, Avocado Salad, Virgin Olive Oil & Lemon Dressing (GF)
— Steamed Chicken, Baby Green Beans & Roma Tomato Nicoise Salad (GF)
— Semi Dried Tomato, Sweet Basil & Haloumi Frittata (GF) (V)

Hot Selection
— Braised Chicken Cacciatore Style
— Beef Stroganoff, Sour Cream & Gherkins (GF)
— Seared Local Seafood, Saffron, Cream Sauce & Potato Gnocchi
— Butter Chicken & Spiced Yoghurt
— Roasted Baby Lamb Rumps & Rosemary Scented Crushed Chats (GF)
— Beef Normandy with Bacon & Worcestershire (GF)

Dessert Selection
— Selection of Cheeses, Sun Dried Fruits & Crisp Bread
— French Pastries & Whole Cakes
— Tropical Fruit Tartlets
— New York Style Cheesecake
— Pavlova, Cream & Passionfruit (GF)