$55.00 FOR 3 COURSES (MINIMUM 30 PEOPLE)
Entrees
- CHILLI SALT SQUID WITH CAPSICUM JAM
- CAESAR SALAD WITH GRILLED CHICKEN BREAST
- TEMPURA PRAWNS WITH MIXED GREENS AND LIME, CHILLI SAUCE
- THAI CHICKEN SALAD WITH KAFFIR LIME DRESSING
- GOAT’S CHEESE & CARAMELISED ONION TART
- ARTICHOKE, PEA & PROSCIUTTO RISOTTO
- CORN CAKES WITH SMOKED SALMON & AVOCADO SALSA
- CHAR GRILLED BABY OCTOPUS WITH KALAMATA OLIVES AND LEMON CHILLI DRESSING
Mains
- GRILLED BEEF RIB WITH MUSHROOM RAGOUT SERVED ON A BED OF SWEET POTATO MASH
- LIME CURED SALMON FILLET WITH OVEN ROASTED TOMATOES, BABY SPINACH & HOLLANDAISE
- PORK FILLET WRAPPED IN PANCETTA WITH APPLE MARMALADE
- TOURNEDOS OF BEEF WITH CARAMELISED ONIONS, BEETROOT RELISH & RED WINE REDUCTION
- CHICKEN BREAST PAN FRIED WITH PROSCIUTTO, BOCCONCINI & ROASTED ROMA TOMATOES
- PEPPER CRUSTED LAMB FILLET WITH ASIAN GREENS
- ROASTED VEGETABLE STACK WITH GOATS CHEESE AND TOMATO SAUCE
Desserts
- STEAMED DATE PUDDING WITH TOFFEE SAUCE
- BANANA TART TATIN WITH A BUTTER SAUCE
- CHOCOLATE SEMIFREDDO WITH BERRY COMPOTE
- DOUBLE CHOCOLATE MUD CAKE WITH VANILLA BEAN ICE CREAM
- LEMON LIME TART WITH DOUBLE CREAM & BERRIE COULIS
- TIRAMISU WITH ESPRESSO SYRUP
- VANILLA BEAN BRULE
Please Note:
- A chef is required at $45.00 per hour Monday to Friday. Weekends $55.00 per hour minimum 4 hours required.
- Service staff available for hire: $30.00 per hour Monday to Friday. Weekends $40.00 per hour minimum 3 hours.
- Crockery and tablecloths may be hired with surcharges applying.