Our Menu

For weddings, 21st Birthdays and other Major Events

Function Finger Food

• Chicken and rocket finger sandwiches
• Butterflied king prawns crumbed with ground rice, ginger and sesame aioli
• Miniature duck and mango pies with mango salsa
• Thai prawns on a ginger & spring onion pikelet
• Prawns on skewers with rocket, mango & prosciutto
• Assorted sushi with Californian rolls, lemon omelette, marinated prawns and smoked salmon parcels
• Oyster platters
• Pancetta, tomato, basil and bocconcini cups
• Californian crab cakes with sweet chili
• Smoked salmon tartlets with lemon, horseradish & Dijonnaise mustard
• White pickled anchovies with pistachio praline
• Mustard-coated cubes of beef fillet
• Bacon, avocado, artichoke, chili and pesto finger sandwiches
• Peacharine wrapped with prosciutto and bocconcini
• Assorted savory tartlets
• Red onion jam with ‘Shadows of Blue’ cheese on small wedges of toasted baguette
• Grilled prosciutto and fontina piadina fingers
• Bruschetta with pear and Woodside goat cheese
• Bruschetta with fig, prosciutto and red pesto
• Risotto balls with sour cream and pesto
• Parmesan crisps with guacamole and chives

DISHES SUITABLE FOR LARGE FUNCTIONS

Cold Entree

• Vietnamese squid and mint salad
• Gravlax with tiny potato salad, micro leaf mix and Swedish mustard and dill cream
• Large prawn Caesar salad with prawn salsa, croutons and lemon dressing
• Salad of spanner crab, prawns, green mango, chili and lime
• Seafood salad with oyster shots, marinated prawns, smoked ocean trout and salt and pepper squid
• Seared scallop, olive, lemon, vodka and chili martinis with crisp crouton
• Marinated Atlantic salmon salad with orange and avocado, served with anchovy toast
• Smoked salmon salad with avocado, mustard mayonnaise, sunflower sprout & lime
• Marinated sliced chicken with Thai salad and rice noodles
• Vietnamese chicken larb served in baby cos lettuce leaves
• Barbecued duck breast, Asian salad, paw paw and sesame dressing
• Mediterranean seafood tarts with prawns, salmon and grilled scallops on lemon aioli
• Smoked ocean trout salad with pink grapefruit, avocado and mustard dressing
• Salt and pepper squid with nashi pear, green mango and mint micro salad
• Pink prawn, fennel and walnut salad

Vegetarian entrée

• Herb and garlic tart with tomato, Mediterranean salad and lemon aioli

Main Course

• Crispy-skinned chicken with prosciutto-wrapped greens, glaze and marscapone mash
• Herbed chicken supreme on soft polenta with pesto, broccolini, tomato, fennel, olive and capers
• Grilled crispy-skinned duck leg with herbed roast potato, cauliflower puree and green beans wrapped in yellow capsicum
• Seared fillet steak with mixed roasted vegetables, hollandaise sauce & rocket pesto
• Grilled fillet steak on a parmesan potato cake with mushroom, bacon and brandy cream
• Double racks of lamb with feta, tomato, lemon and basil
• Lamb racks with caramelised carrot, potato gratin and asparagus
• Atlantic salmon, basmati and cumin rice with grilled ginger broccolini
• Grilled veal fillet, served with baby spinach, buffalo mozzarella, rich tomato passata and bowls of rosemary potatoes

Vegetarian Main Course

• Honeyed sweet potato, chick pea and spinach casserole

Dessert

• Chocolate, date and raspberry torte, with fresh berries and chocolate sauce
• Mini wild lime lamington, mini pavlova, and mini lemon tart with cream and gold leaf
• White chocolate pannacotta with raspberry jelly
• Sticky date puddings with Maggie Beer’s burnt fig and honey ice-cream
• Lemon curd tarts with thick cream and raspberries

PRICING

All options include the following staff:

• 2 staff to ice drinks and set up the bar area prior to function commencing.
• Kitchen and waiting staff for 6 hours from guests arrival eg. Guests arrive at 6pm, staff hours included until 12 Midnight; Guests arrive at 5.30pm, staff hours included until 11.30pm.

Staff hours not included:

• For any staff remaining after the 6 hour time frame, a charge of $43.00 per hour + GST is applicable weekdays, or $48.00 per hour + GST weekends
• For any staff required to set up prior to the wedding, an hourly charge applies as above. This includes early staff arrival for weddings which are on site.

Staff numbers are recommended as follows:

• 100 guests – 10 staff
• 120 guests – 12 staff
• 140 guests – 14 staff etc

OPTION 1. – $85.00 per head + GST

• 6 items of finger food
• Main Course
• Wedding cake as dessert (sourced by client)
• Staff as above

OPTION 2. – $90.00 per head + GST

• 3 items of finger food
• Entrée
• Main Course
• Wedding Cake as dessert (sourced by client)
• Staff as above

OPTION 3. – $95.00 per head + GST

• 3 items of finger food
• Entrée
• Main Course
• Coulis/chocolate sauce for your wedding cake served as dessert
• Staff as above

OPTION 4. – $100.00 per head + GST

• 3 items of finger food
• Entrée
• Main Course
• 2 small sweets per person
• Staff as above

OPTION 5. – $105.00 per head + GST

• 3 items of finger food
• Entrée
• Main Course
• Dessert
• Staff as above