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Functions
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Description |
Cost |
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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 |
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- 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
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$10.00 |
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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
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$15.00 |
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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
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$20.00 |
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Something Extra Each platter serves 12 people |
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Fruit Platter A selection of fresh seasonal fruits
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$60.00 |
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Cheese Platter A wide selection of cheeses served with fresh fruits and dried fruits with crackers |
$90.00 |
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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
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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
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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
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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
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