Vegetarian

Beetroot goats cheese and caramalised walnut tarts with caramelised onion veg/ vegan avail

Sweet potato pave with fetta and fried sage veg/gf/vegan avail

Stilton, caramelised apples, walnut on poppy seed shortbread veg/vegan avail

Mushroom and thyme cigar with truffle mayo veg/ vegan avail

Mini taquitos jalapeño, corn, creamed feta and pico de gallo veg/ vegan avail

Pumpkin and feta arancini with pumpkin seed pesto and parmesan crisp

Seafood

Kataifi prawns, wrapped in shredded pastry with harissa tomato sauce nf/df

Cuban rice with mussels served in mussel shells with lime aioli gf/df/nf

Pan fried scallops with chorizo crumb and pea puree served in scallop shells gf/df/nf

Crab risotto croquettes with fried chilli and shallots

Teriyaki cured salmon winter slaw on horseradish charcoal gf bread

Meat

Duck paté sandwiches with lavosh and angel hair chillies

Chorizo madelines with red capsicum cream and fried basil leaf

Pulled duck cigars with spicy plum sauce df lamb and zatar cigars with mint yoghurt dressing Pork san choi bau on wasabi leaf with fried enokki top

df/gf

Lime rice & shredded chicken nori rolls with lime gel and micro flowers

Substantial canapes

Mini korean hotdogs with kim chi mayo and shallots

Mini cuban sandwiches with pulled pork, ham, pickles, cheese, roasted capsicum and mustard (df/veg/vegan avail)

Sauted wild mushroom sliders with truffle mayo, gorgonzola and rocket veg (df&vegan avail)

Lamb slider with hummus, tomato and harissa df

Prawn and chive brioche roll

Chicken sage and onion sausage rolls with cranberry sauce

Glazed teriyaki salmon bowl on steamed rice with japanese pickles df/gf

Mains

Chicken breast seared with lemon thyme white wine and green olives(GF)

Whole salmon fillet, micro herb, cucumber and radish salad served with ponzu sauce (GF)

Whole baked ham with orange, maple and mustard glaze served with rolls and chutney

Quiche with mushroom cheese and thyme (veg)

Beetroot tart with micro herb salad and hazelnut oil and crushed hazelnuts (vegan)

Sides & Salads

Baby gem lettuce with baked ricotta, peas and lemon zest (veg GF)

Roasted mushrooms and green beans and broccolini with salsa verde (vegan GF)

Roasted potatoes with rosemary and bay leaves (vegan GF)

Quinoa, spinach and roasted pumpkin salad with pepita seeds (vegan GF)

Entree

Nori ash scallops with pickled ginger gel, puffed rice, wasabi avocado cream fig and goats cheese tart with hazelnut dressing.

Beef carpaccio parsnip fries, fried capers, pearl onions, parmesan crisps, extra virgin lemon oil and Dijon emulsion

Mains

Crispy skinned cod with Yuzu, champagne and miso sauce served with lotus chips and steamed snow peas.

Lamb loin, Jerusalem artichoke puree, pickled cabbage threads root vegetable crisps cherry jus Oversized ricotta ravioli with egg yolk centre basil oil, asparagus, whipped parmesan, and wild mushroom salt

Sides

Roasted miso and honey heirloom carrots

Green beans, shaved zucchini with pangrattato

Homemade focaccia and Pepe Sayer Butter

Dessert

Individual 3 cheese plate with dried fruit, nuts, paste and crackers and honeycomb vegan and GF available.

Chocolate and orange tart with meringues, mascarpone, and mint leaves

Vanilla and cardamom creme caramel with macerated blackberries and micro basil GF

Station #1 Seafood Station

Scallops in the half shell with Shaoxing wine julienne vegetables and shallots

Oysters bar on ice sculpture with selections of dressing (yuzu, picked ginger gel, mignonette jelly)

Beetroot and Hendrix gin gravlax sliced on demand with homemade lavosh and saffron Labneh

Poached Chrystal Bay prawns with lemon and lime wedges with preserved lemon mayo on the side

Station #2 Cheese and mezzo

Whole wheels of cheese, crackers, and fruit

Sliced ham, prosciutto, and salami

Selection of dips with crudites. Pickles and chutneys

Wheel of bread

Station #3 BBQ station

Whole tomahawk steaks on the bone sliced and served with cafe de paris butter

Grilled spanish Chorizo

Roasted capsicums

Roasted sweet corn with chilli butter.

Potato salad with pickled onions, cornichons mayo and dill

Kale and cranberry salad with nuts and seeds

Tomato and burrata salad with fresh basil and vincotto fig dressing

Station #4 Paella Station

Spanish chicken paella with salad, homemade aioli, chorizo on the side

Veggie paella also available

Spanish omelette

Selections of tapas