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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
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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)
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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
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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