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Canapés

Chef’s selection of 4 hot and cold canapés

Starter

King prawns and Spanish chorizo Mediterranean bake with toasted sour bread with garlic butter

Fresh salmon cerviche marinated in a Pernod dressing with green sesame salad

Honey and five spice Duck breast on sautéed pak choy, and crispy noodle cake

Baked Camembert wrapped in prosciutto with warm pear walnut salad with fig balsamic and avocado oil

Polenta crusted pan fried Hallioum cheese with roasted vegetables and pesto dressing

Soup

Carrot and coriander soup

Green pea and pear soup

Tomato and basil soup

Beef, barley and vegetable broth

Served with fresh bread

Fish

Pan fried Terekihi with lemon caper herb butter on rocket salad

Seared monk fish and king prawn with lightly spiced curry butter and pilaf rice
 
Sorbet

Chef’s choice

Main Course

French Chicken

Chicken breast stuffed with figs, blue cheese and thyme,  

  Fresh green beans with toasted almonds and citrus herb butter

Chicken wellington

Rolled chicken breast filled with Parmesan, mozzarella, sun blush tomato,
  and basil wrapped in crisp pastry served with sautéed olive oil rosemary potatoes

Pork fillet

Dukka crusted pork fillet with Moroccan chickpea stew and baby spinach, chili mint yoghurt sauce 

Lamb rack

Hazelnut and coarse grain mustard crusted lamb rack served with
 Parsnip puree with sweet and sour shallots

Scotch fillet

Scotch fillet, portabella mushrooms filled with
 Blue cheese mousse on a bubble and squeak hash cake

Salmon

 Pistachio crusted salmon fillet with honey and Dijon mustard glaze served with spring pea risotto and lemon butter

Venison Medallions

Porcini dusted venison served with truffle oil mash, wilted spinach and bacon

Mains served with
Seasonal fresh vegetables

Fresh bread rolls and butter

Dessert
Pear and almond tart with berry sauce and soft whipped cream (H)

Apple and blueberry hazelnut crumble with vanilla bean ice cream. (H)

Individual Pavlova with thick whipped cream, seasonal fresh fruit.

Warm Chocolate and raspberry brownie, chocolate sauce, Greek yoghurt.(H)

Date and cardamom sticky pudding with butterscotch sauce(H)

French chocolate tart with raspberry coulis, cinnamon mascarpone cream

Cookies and cream cheesecake with chocolate hazelnut sauce

Menus starting from $85.00 per person - 3 courses, up to 7 course. Price does not include Staff or travel expenses.

Contact us to discuss your requirements.