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 Meat balls with tomato 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 Selection of finger sandwiches Mini hamburgers Mini pizzas Crumbed calamari with tartare sauce Marinated bbq chicken wings Party pies Sausage rolls Selection of mini quiches Mini dim sims Corn chips with salsa and guacamole - Vegetarian Potato wedges with sour cream - Vegetarian 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	$28.00 $37.00
Entrees Sweet Potato and Pumpkin Soup with a hint of curry Tomato, spanish onion and basil bruschetta Smoked salmon tossed with salad of mixed leaves, cherry tomatoes, spanish onion, capers, snow pea shoots and drizzled with a lemon/seeded mustard dressing Mini Asian delights accompanied with a sweet/chilli dipping sauce ( wontons, samosas, spring rolls and mini dim sims )
Mains Oven baked chicken breast stuffed with cream cheese and apricots, wrapped in fillo pastry topped with a honey/seeded mustard glaze, served on a creamy garlic mash potato and garden salad Grilled blue eye fillet topped with spanish onion, cherry tomatoes, avocado, coriander and corn salad Char-grilled porterhouse steak with red wine jus sided with seasonal vegetables and tuscan flavoured oven baked potato wedges Half moon shaped pasta made of spinach and filled with ricotta cheese, tossed in a creamy mushroom and sage sauce
Desserts Blueberry and fillo pastry stacks topped with a cream and blueberry compote Triple chocolate mousse with double cream and strawberry couli Baked strawberry cheese cake with double cream and raspberry couli