Functions

Description	Cost
CANAPE MENUS All canapes are accompanied by a selection of dipping sauces. A selection of all items listed per menu choice will be served NOTE: We can accommodate any changes to the menu to cater for any individuals. Please allow sufficient notice
Mini spring rolls Mini dim sims Party pies Sausage rolls Cocktail samosas - Vegetarian Tomato and Basil bruschetta - Vegetarian Turkish bread served with assorted dips - Vegetarian	$10.00
12 pieces per person Home-made meat balls tossed in napoli sauce  Marinated bbq chicken wings Mini spring rolls Mini dim sims Party pies Sausage rolls Crumbed calamari with tartare sauce Potato wedges with sour cream - Vegetarian Corn chips with salsa and sour cream - Vegetarian Cocktail samosas - Vegetarian	$15.00
16 pieces per person Spinach & Feta cheese in puff pastry  Chicken Tandoori skewers with tzatziki  Mini pizzas Crumbed calamari with tartare sauce   Party pies Sausage rolls Selection of mini quiches Mini dim sims Corn chips with salsa and sour cream - Vegetarian Potato wedges with sour cream - Vegetarian Cocktail Samosas - Vegetarian Turkish bread served with assorted dips - Vegetarian Mini spring rolls - Vegetarian	$20.00
Something Extra Each platter serves 12 people
Fruit Platter A selection of fresh seasonal fruits	$60.00
Cheese Platter A wide selection of cheeses served with fresh fruits and dried fruits with crackers	$90.00
TWO or THREE COURSE SET MENU Two Courses Three Courses Select a maximum of two entrees, main courses and desserts to be served alternately. A minimum of 20 guests is required	$32.00 $38.00
Entrees Indian spiced sweet potato soup, topped with sour cream/chive & coriander  Mediterranean Bruschetta - grilled eggplant, tomato, capers & feta cheese on toasted Turkish bread, finished with extra virgin olive oil and fresh basil  Tasmanian Smoked salmon tossed with baby spinach, cherry tomato, spanish onions & julienne of carrots, then drizzled with a zesty citrus dressing  Chicken & bocconcini salad with broccolini, pine-nuts, spanish onions and cherry tomatoes on mixed greens, drizzled with balsamic reduction
Mains Sun-dried tomato gnocchi tossed with baby spinach, roasted capsicum, kalamato olives and spring onions in napolitana sauce with a dash of white wine (v)  Baked blue grenadier fillet (fish) with lime and mint butter sauce, served on pumpkin & potato mash with vegetables  Char-grilled porterhouse steak (COOKED MEDIUM) served on hand cut potato wedges and wild roquette salad, topped with rosemary, sage & grain mustard jus  Kiev cut chicken breast filled with cream cheese, semi-dried tomato, olives and basil, served on potato mashed and garden salad, topped with a mild spiced napoli sauce
Desserts Mississippi Mud Cake with double cream and raspberry couli  Blueberry cheese cake with double cream & blueberry compote  Malt Teaser cake with raspberry couli & double cream