2 x Mains Dishes

    2 x Side Dishes

    Petit Fours or fresh seasonal fruit platter.

    $90.00 + GST per person

    Also includes:

    Personal chef & equipment.

    Utensils, cutlery, crockery & napkins.



    3 x Mains Dishes

    3 x Side Dishes

    Petit Fours or fresh seasonal fruit platter.

    $110.00 + GST per person

    Also includes:

    Personal chef & equipment.

    Utensils, cutlery, crockery & napkins.


    3 Canapes Package for $18 per person + GST

    Freshly baked dinner rolls with whipped French butter $3.00 per person + GST (GF V upon request)

    Extra Side Dish from: $6 per person + GST

    Add a dessert $10.00 pp

    A Grazing Board starting from $60+GST

    We can accommodate:

    Please contact us for any additional equipment, tables, chairs, linen and or glassware

    Staff hire: Please contact us for any staff hire requirements from wait staff, cook & service and or chefs.

    Download Menu 

See Full Share Platters Menu Below

Mains - Meat

Five Spice Crackling Pork & Apple with parsnip, green papaya & sticky chilli caramel glaze.

Butterflied & Salted Roast Lamb Leg with rosemary, lemon, garlic & roast zucchini, capsicum & potatoes.

Dukkha Crusted Chicken Breast with feta, mint & parsley couscous, Dutch carrots & lemon tahini. GF 

Veal Saltimbocca & Crispy Prosciutto with wilted spinach, portobello mushroom & white
wine sauce.

Grain Mustard Roast Sirloin with scalloped potatoes baby spinach & julienne beetroot & zucchini. GF DF

Mains - Seafood

Chermoula Barramundi with harissa roast sweet potato, lemon & pistachio couscous. GF DF

Miso Glazed Salmon & Eggplant with braised Bok choy, tamara almonds, fried noodle
& siracha soy reduction.

Skinless Snapper Fillet with peppered spinach, potato dumplings & lemon myrtle beurre blanc.

Beer Battered Flathead with rosemary smashed chat potato & caperberry tartare sauce.

Baked Fennel Seed Trout & Asparagus with roast scalloped potato, cherry tomato & green

Mains - Vegetarian

Grilled Haloumi & Hazelnut Dukkha with charred zucchini, peppers, asparagus & balsamic honey dressing. VG 

Potato Gnocchi & Baby Spinach with green pea, broccoli & basil pine nut pesto. VG

Zucchini & Eggplant Moussaka with pumpkin, scalloped potato, sugo sauce & bechamel. VG 

Thyme Roasted Portobello Mushroom with creamy red pepper polenta, grilled asparagus
& basil sauce.

Butternut Squash Risotto with gorgonzola, parmesan & toasted pine nut. VG V


Freekeh & Green Pea Salad with green pea, edamame, herbs & basil pesto dressing. VG V DF N

Broccolini & Goats Cheese Salad with cherry tomato, baby spinach, shaved almonds & lemon vinaigrette dressing. VG DF N 

Heirloom Tomato Panzanella Salad with radicchio, parmesan, radish & citrus vinaigrette dressing. VG

Wild Rocket & Parmesan Salad with creamy gorgonzola & white balsamic dressing. V VG GF 

Leafy Green Salad with shallot, cherry tomato & vinaigrette dressing. V VG GF


Roasted Carrots with fennel seed & manuka honey. V VG DF GF 

Roasted cauliflower with chickpea, turmeric, cayenne & coriander. V VG DF GF

Roast Butternut Pumpkin with honeyed peri-peri & pepitas. V VG DF GF

Steamed Broccolini with lemon garlic butter & toasted shaved almonds. V VG DF GF

Roasted Chat Potatoes with thyme, chilli flakes, rosemary & sea salt. V VG DF GF


Chocolate Frangelico Mousse with honey, toffee chard & Chantilly cream.

Espresso Parfait with chocolate soil, coffee bean & berry sorbet.

French Crème Brulee with vanilla bean & cognac-soaked strawberries.

Citrus Key Lime Tart with torched meringue & cream anglaise.

Classic Tiramisu with mascarpone, coffee savoiardi biscuit & bitter chocolate.

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