Plated options for Functions or Events

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

ENTRÉE
San Daniele proscuitto – Slow roasted tomato, buffalo mozzarella (GF)
Pumpkin & ricotta ravioli – White wine and cream sauce, sage and parmesan disc (H)(V)
Ocean king prawn cocktail – “Modern Style”
Smoked Atlantic salmon – Lemoncello dressing, Lilliput capers, shaved cucumber (GF)
Char-grilled quail breast – Shredded beans, flat leaf parsley, chorizo and eggplant salad (H)(GF)
Seared scallops – Asparagus, pea and mint risotto, lemon vinaigrette (GF)
Atlantic salmon nicoise – Gourmet potatoes, beans, olives, hard boiled egg, slow roasted cherry tomato, French dressing (GF)
Crab and avocado salad – Ribbon cucumber, micro salad leaves (GF)
Grilled king prawn – Shrimp and preserved lemon risotto, parmesan oil (H)
Wild mushroom ravioli – Porcini parmesan cream, leek and tomato salad (H) (V)
Peking duck salad – Cucumber, onions, sprouts, crispy noodles, hoisin and plum sauce

MAIN COURSE
Baked goat’s cheese – Served room temperature, roasted Mediterranean vegetables, tapenade (GF)(V)
Spinach and mushroom – Selection of wild mushrooms, fresh herbs (GF)(V)
Vegetable stack – Asparagus, fennel, Roma tomato, Portobello mushroom, sweet potato and red capsicum puree (GF)(V)
Cauliflower, chickpea and coconut curry – Wilted spinach, steamed rice (GF)(Vegan)
Rosemary chicken breast – Roasted sage potatoes, asparagus, fennel and pea puree (GF)
Corn fed chicken breast – Gnocchi, wild mushrooms, spinach, gremolata
Thai style Tasmanian salmon – Jasmine rice, bok choy, soy lemongrass dressing (GF)
Tasmanian salmon – New potato salad, broad beans, Persian feta, watercress, salsa verde (GF)
Pan roasted Kingfish – White bean crush, steamed green beans, semi-dried tomato and green olive insalata, lemon vinaigrette (GF)
Grilled beef tenderloin – Pommes Anna, shredded beans, roasted Roma tomato, cabernet sauce (GF)
Eye fillet – Potato rosti, asparagus, tomato and speck compote, jus (GF)
Herb crusted 3 point rack of lamb – Roast chats, minted smashed peas, buttered carrots, red currant jus
Pan seared barramundi fillet – Dill and caper mash, cherry tomatoes, asparagus, champagne butter (GF)
Pan seared snapper fillet – Seafood fried rice, Asian greens, tomato, caper and preserved lemon relish (GF)
Slow braised lamb shank – Potato galette, shredded green beans, black olive and tomato salsa, pinot noir jus (GF)

DESSERT
Lemon Meringue Tart – Raspberry puree, chocolate cigar
Warm chocolate fondant – Dark chocolate sauce, sweetened cream (H)
Eton Mess – Meringue sheet, mango cheek, vanilla cream, strawberries (GF)
Sherry Trifle – Strawberry jelly, soaked Savoiardi biscuits, vanilla custard, berries
Warm apple tart – Crème Anglaise sauce, roasted almonds, Calvados ice cream (H)
Triple chocolate brownie – Smeared chocolate fudge, cocoa nibs
Sticky date pudding – Coffee toffee sauce, vanilla ice cream (H)
Individual cheese plate – Fruit paste, dried fruits, crackers (Add $5.00 per person)

Have a question or need a proposal for your next meeting or event?

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