Food Per Piece



Crispy roast pork belly, pome puree & shiraz jus
Seared scallops with pea puree & pancetta dust
Marinated flame grilled Lamb cutlet with tzatziki (GF)
Mushroom slider with goats cheese (V)
Gourmet beef slider with onion chilli jam & aioli
Shitake mushroom & leek spring rolls with spicy plum sauce (VE)
Crispy fried spiced wings with aioli (GF)
Satay chicken skewer with thai peanut sauce (GF)
Tender beef fillet skewers with bearnaise sauce
Grilled chorizo & bell pepper skewers with jalapeno mayo
Skewered prosciutto wrapped prawn with aioli (GF)
Cherry tomato & goats cheese tart (V)
Pancetta, gorgonzola & caramelised onion tarts
Thai fish cakes with spicy chilli sauce (GF)
Beef & burgundy pie (65gms)
Steamed bamboo shoot, mushroom & bok choy gow gee (VE)
Mushroom & mozzarella arancini with aioli $3


Roast pumpkin & haloumi salad– with rocket, lemon oil & pine nuts (V)
Fish & chips – beer battered fish fillet with chips, tartare & lemon
Crispy salt & pepper squid – with green papaya salad (GF)
Thai Red Chicken Curry – with steamed jasmine rice
Singapore noodles with vegetables & tofu (VE)


Mini Lobster roll with lemon mayo
Chicken teriyaki wrap with lime mayo and julienne vegetables
Roast pumpkin & feta bruschetta (V)
Lamb tandoori wrap with minted yogurt and julienne vegetables
Avocado and prawn canapé
Smoked salmon roulade served on cucumber rounds (GF)
Traditional tomato and basil bruschetta (VE)
Sydney rock oysters with lemon wedge (GF)
Bocconcini, cherry tomato skewers with basil oil (V)
Smoked salmon with dill, sour cream & caper canapé
Chicken, avocado & rocket finger sandwich
Smoked salmon, cucumber, avocado & finger sandwich


Baked ricotta cheese cake served with vanilla bean ice
Chocolate mudcake served with vanilla bean ice
Mini Cornettos
Chocolate pots: rich cognac spiked dark chocolate pots

GF = Gluten Free, V = Vegetarian, VE = Vegan


Package, Platter & Per Piece menus are indicative only & subject to change. Please request our current menu with pricing, via Orders & pre-payment are required 10 days in advance.