Menu Options

Gourmet Fingerfood Options

Mini quiche with smoked ham and semi-dried tomatoes

Thai meatballs with sweet chilli and corriander dipping sauce

Gourmet Antipasto platter to include: assorted salamis, cheeses, olives, roasted capsicum pickles, water crackers and mini toasts

Homemade dips, chips, vegetable crudities and crackers

Prawns on rye bread with an avocado and lime tartare

Malaysian chicken satays with a coconut and peanut dipping sauce

Roasted eggplant cornets on Turkish bread with spiced hommous and fresh chives

Mini spring rolls with sweet chilli dipping sauce

Curried cocktail samosas with sweet mango chutney

Mushroom caps filled with a trio of cheeses and fresh herbs

Crispy brushcetta with marinated Italian tomato salsa

Smoked salmon tartlets with lime, capers and dill

Barbequed basil and garlic chicken wings with a chilli, tomato and thyme salsa

Mini quiche with spinach, sweetcorn and fetta

Smoked salmon pinwheels with fresh lemon

Tempura prawns served on crisp salad with a lemon lime tartare

Sliced seasonal fruit platter with fresh mango and strawberries

Noodle boxes

Sesame beef or chicken or vegetable with hoki noodles, crisp vegetables, pickled ginger and teri-yaki sauce

Vietnamese glass noodle salad with prawns, marinated vegetables, lime chilli dressing and roasted peanuts

Thai green chicken or beef or vegetable, coconut & sweet potato curry with steamed jasmine rice

Char-siu chicken or beef with stir fried vegetables, noodles, bean shoots and cashews

Thai beef or chicken salad with marinated vegetables, roasted peanuts, shallots and summer greens

Traditional Caesar salad with crispy croutons and creamy dressing

Rocket, sweet potato and fetta salad with balsamic and olive oil dressing

Or create your own!

Elegant Plated Entree options

Thai beef or chicken salad with sesame dressing and roasted peanuts

Salt & Pepper prawns and calamari on summer salad greens with a chilli lime dressing

Smoked salmon and puff pastry stack with creme fraiche & lemon caper dressing

Roasted tomato, thyme and fetta cheese tartlet with rocket salad and a basil & pinenut dressing

Individual tapas plate to include smoked chorizo, roasted marinated vegetables, olives, cheeses and toasted Turkish bread

Roasted pumpkin and fetta tartlet with rocket salad and a semi dried tomato dressing

Grilled chicken caesar salad with bacon, crispy croutons and a creamy caesar dressing

Coconut crusted calamari with a summer salad and a mango lime dressing

Smoked salmon and leek tartlet with sundried tomatoes and a lemon caper dressing

Tempura prawns served on crisp salad with a lemon lime tartare

Main Course options

Mediterranean marinated chicken breast pocketed with smoked ham & semi dried tomatoes on a tomato basil sauce

Chicken breast saltinbocca, proscuito wrapped and served with a sage napoli sauce

Macadamia crusted barramundi fillet with a mango, lime and tomato salsa

Marinated, barbecued lamb rump on a sweet potato and thyme tartlet with a rosemary and honey glaze

Grilled Peppered beef fillet on a field mushroom and shiraz jus

Beef fillet mignon, bacon wrapped and served with a red wine, garlic and shallot jus

Beef fillet topped with a chive and mushroom pate and a flaky pastry cap with a shiraz jus

Thai style marinated chicken breast on glass noodle salad with a lime and corriander dressing

Pumpkin, spinach and ricotta lasagne with a basil, tomato & olive sauce

Peppered chicken and parmesan tart on spiced rattatouille with a basil and roasted garlic dressing

Spiced lamb and potato korma with steamed jasmine rice on a puppodum basket with tomato, mango and cucumber raitas

Moroccan spiced lamb tajine with dried fruits and almonds on aromatic cous cous

All mains served with potato and sweetcorn mash, seasonal vegetable medley and appropriate garnish

Dessert

Individual apple and rhubarb and almond crumble served with vanilla anglaise sauce

Pavlova nest filled with seasonal winter berry compote and Chantilly cream

Individual tiramisu served with warm chocolate sauce and espresso cream

Baked New York cheesecake with choice of :

Bowen mango and fresh passionfruit sauce or/ Seasonal berry compote

Warm sticky date pudding with butterscotch sauce and Chantilly cream

Individual tangy citrus tartlet served with an orange passionfruit sauce

Choice of 2 Entrees, Mains and Desserts served alternately

Buffet or Banquet Style

Chicken fillets marinated with: Honey, soy and sesame or Garlic, lemon and Mediterranean herbs

Slow roasted sirloin of beef with grain mustard and cracked pepper crust

Sliced and smoked leg ham

Roast pork with apple sauce

Sliced smoked salmon with Spanish onion, lemons and dill

Fresh prawns with cocktail sauce and limes

Salads

Sweet potato, rocket and macadamia salad with balsamic dressing

Garden fresh tossed salad with a tangy French vingarette dressing

Moroccan spiced rice salad with currants and cashews

Mediterranean pasta salad with kalamatta olives and fetta

Minted chickpea and pineapple salad

Seafood pasta salad with lemon and fresh dill

Oriental crispy noodle salad with almonds and shallots

Potato and Bread accompaniment

Baked jacket potatoes with sour cream and shallots

Roasted chat potatoes with butter and cracked pepper

Creamy layered potato and sweet potato bake

Bread basket selection with butters