This price includes:
Menu : Your choice from the menus that follow,

• 4 items of fingerfood.
• 1 entree choice.
• 2 x main choices served on an alternating basis
• (Vegetarian main meals are available where requested)
• 1 dessert choice.
• Tea, coffee & chocolates.

• Fully qualified and experienced staff.
• Wedding cake service –(you provide the cake bags)

This price is based on a 6-hour function.

COCKTAIL FOOD

• California rolls with vegetarian fillings
• Cheese pastry fingers with artichoke dipping pate
• Parmesan shortbread topped with goats cheese, cherry tomatoes and fresh oregano
• Duck liver, port and sage pâté on Lebanese bread triangles with julienne of spring onion & red pepper
• PALMIERS filled with shaved parmesan and pesto or sundried tomato paste and olive tapinade
• Toasted bread squares topped with roasted red & yellow peppers & smoked trout & almond mousse
• Chicken apricot and chive sandwiches
• Bruschetta with saffron chicken & lime mint mayonnaise
• Corn & chilli griddle cakes topped with sour cream & prosciutto
• Rare roast beef, encroute with fresh tomato relish and lettuce greens
• Vietnamese crab & vegetable rice paper rolls
• Assorted mini club sandwiches with a variety of vegetarian & meat fillings
• Almond bread with brie & berries
• Baby beetroot scones filled with goats cheese, sundried tomato & fresh basil

• Sundried tomato, artichoke & bocconcini muffins
• Caramelised onion, olive paste & fetta tartlets
• Chickpea & lentil fritters topped with spiced carrot
• Thai Trevally cakes served with fresh lime mayonnaise
• Baby muffins filled with Swiss cheese, sundried tomato and tapinade
• Dates stuffed with Christmas almonds & wrapped in bacon
• Deep fried chicken pieces coated with cashew, coconut & sesame served with a Chinese plum dipping sauce
• Mini saté, beef, chicken or lamb with a spicy Thai peanut sauce
• Smoked trout & asparagus filo triangles served with hollandaise sauce
• Rare roast beef, en crouté with fresh tomato relish and lettuce greens
• Tomato, basil and melted bocconcini toasted sandwiches
• Baby chicken sausage rolls served with caramelised onion marmalade
• Mini Lebanese falafel balls with spicy tomato chutney
• Baby spring rolls, meat or vegetarian served with a honey soy sauce
• Chipolata sausages wrapped in puff pastry served with green tomato relish
• Vegetarian curry puffs
• Chicken with tarragon in filo pastry
• Pan toasted ham, Swiss cheese & Dijon mustard sandwiches
• Baby pork and apple sausage rolls served with homemade plum sauce
• Japanese tempura vegetables served with a wasabi soy dipping sauce
• Blinis topped with scrambled egg, smoked salmon & fresh dill
• Sate of marinated calamari with a coriander & sweet chilli dipping sauce
• Oysters wrapped in bacon slices & grilled in their shells, served splashed with Worcestershire & Tabasco sauces
• Chicken with tarragon in filo pastry
• Mini Peking duck pancakes served with spicy plum sauce

Entrees

• Homemade dolmades; served with Milawa ashed chevre & roasted red peppers
• Chicken Caesar style salad with bacon croutons & creamy Parmesan dressing
• Homemade duck liver port and sage pate served with greens & French toast rounds
• Thai style rare beef salad with coriander & lemongrass dressing
• Coriander mousseline with Asian vermicelli noodle & vegetable salad
• Spinach roulade filled with smoked trout mousse & served with tomato coulis
• Antipasto plate with prosciutto, Houmous & roasted vegetables

Soups

• Tom Yam with chicken & Asian vegetables
• Thai chicken, sweet corn & coconut soup
• Vichyssoise – potato & leek soup
• Miso broth with fresh salmon and dill
• Creamy field mushroom soup with fresh garlic and herbs
• Roasted chestnut and pumpkin soup
  
• Pesto foccacia topped with asparagus, poached egg & sundried tomato hollandaise
• Polenta rounds topped with chargrilled vegetables, capers, bocconcini cheese and olives served with a fresh tomato & basil sauce
• Spiced vegetable cous cous castle served with tandoori baked pumpkin
• Spinach & fetta ravioli topped with smoked trout, roasted pumpkin cream sauce
• Field mushrooms filled with goat's cheese & herbs served on sour dough toast rounds
• King Island cheddar cheese tarts, served with side salad & onion marmalade
• Individual caramelised onion, spinach & roasted capsicum pies

All entrée's served with fresh warm rolls

Mains

• Baked Tandoori style fish served on Moroccan chickpeas with coriander
• Thai marinated Chicken fillet served on a bed of egg noodles with a basil and coconut cream sauce
• Pan-fried pork fillets on a bed of braised leeks; with an apple & onion sauce
• Spatchcock halves roasted with a basil and polenta crust served with ratatouille
• Baked corn eye of silver side with borlotti & cannellini bean casserole
• Chicken breast roulade with orange & macadamia nut stuffing and a rich orange sauce
• Spinach & red pepper frittata served with canelini beans cooked in tomato & fresh basil
• Polenta slice topped with pesto, tomato chutney, chargrilled vegetables, hot salami, bocconcini & olives; served with a fresh tomato sauce
• Braised beef, baby onion & orange casserole; served with steamed sweet corn cous cous
• Chicken jambonneaux- stuffed with garlic & bacon; served with spiced mashed potato, onions & pinenuts
• Indonesian style gado gado with egg, deep fried tofu & peanut sauce
• Crispy skinned whole local trout served poached in fresh coconut milk, kaffir lime leaves, served with steamed boc choy in oyster sauce
• Kenyan chicken served with steamed rice & fresh mango
• Chicken jambonneaux- stuffed with garlic & bacon; served with spiced mashed potato, onions & pinenuts
• Chargrilled porterhouse steak served with herb & mustard butter

All mains served with fresh seasonal vegetables – salad available by request

Desserts

• Apple & cinnamon strudel
• Sago pudding with coconut custard
• A trio of Australian cheese served with fruit and crackers
• Fresh pears poached in red wine served with lemon gelato
• Steamed ginger pudding with hot butterscotch sauce
• Mississippi mud cake with fresh berry garnish
• Flourless chocolate & apple cake served with fresh strawberries & triple cream
• Warm fruit compote with runny vanilla custard
• Chocolate polenta cake with rich chocolate & berry sauce
• Warm sticky date pudding with hot butterscotch sauce
• Chocolate mousse slice – served with coffee cream
• Brandysnap baskets filled with berries, cream and wild mint

Dessert is followed by tea, freshly brewed coffee and chocolates