 | Great Alpine Food | Don't move the mountain, we come to you |
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Finger food function # 1 All Prices are inclusive of GST Cocktails for up to 40 people:
Min No of guests | Number of items | Price per person | Duration | 20 | 8 savouries | $22 | 2 Hours | 20 | 10 savouries | $27 | 2.5 Hours | 15 | 12 savouries | $32 | 3 Hours |
Cocktails for over 40 people:
Min No of guests | Number of items | Price per person | Duration | 40 | 8 savouries | $21 | 2 Hours | 40 | 10 savouries | $26 | 2.5 Hours | 40 | 12 savouries | $30 | 3 Hours |
Please note function surcharges apply for Sundays and public holidays please see terms and conditions for details Staff members are charged separately at a rate of $26 per hour weekdays, $30 per hour Saturdays $35 per hour on Sundays & public holidays All staff bookings are for a minimum of four hours.Please allow time either side of staff's arrival and departure time for traveling. Number of staff required will depend on function size. Food can be delivered, plattered, garnished & ready to eat or heat. Including use of ceramic platters. If no staff are required to attend to the function. Finger food is available to precede a sitdown dinner at a cost of $2.00 per item, your selection can be made from the menus that follow. Our menus and prices are a guide, please don't hesitate to ask if other options would best suit your requirements. COLD COCKTAIL MENU - California rolls with vegetarian fillings
- Caramelised onion, olive paste & fetta tartletes
- Vietnamese crab & vegetable rice paper rolls
- Cheese pastry fingers with artichoke dipping pate
- Greek style vine leafs stuffed with rice, fresh herbs & Spanish onion
- Parmesan shortbread topped with goats cheese, cherry tomatoes and fresh oregano
- Roasted nori rolls filled with chicken & mango served with roasted red pepper, sweet chilli sauce
- Japanese seaweed rice crackers topped with Thai pickled vegetables
- Duck liver, port and sage paté 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
- Baby muffins filled with Swiss cheese, sundried tomato and tapinade
- Toasted bread squares topped with roasted red & yellow peppers& smoked trout & almond mousse
- Chicken apricot and chive sandwiches
- Assorted mini club sandwiches with a variety of vegetarian & meat fillings
- Almond bread with brie & berries
- Vine wrapped crab meat served on pumpernickel bread
- Baby beetroot scones filled with goats cheese, sundried tomato & fresh basil
- Bread & butter sushi filled with prosciutto, cucumber & mint & sundried tomato butter
- Avocado, sour cream & salsa in toast cups
- Vineleaves filled with lamb & fetta cheese
- Bean crosstini
- Bruschetta with saffron chicken & lime mint mayonnaise
- Chickpea & lentil fritters topped with spiced carrot
- Thai Trevally cakes served with fresh lime mayonnaise
- Sundried tomato, artichoke & bocconcini muffins
- Corn & chilli griddle cakes topped with sour cream & proscuitto
- Spinach and chestnut roulade filled with smoked trout mousse served on baguette rounds
- Turkey breast roulade filled with orange & macadamia nut stuffing served on foccacia toasts with red currant sauce
- Bruschetta with goats cheese, basil and tomato
- Blinis topped with scrambled egg, smoked salmon & fresh dill
HOT COCKTAIL MENU - Calzone filled with spinach, fetta & toasted pinenuts
- Japanese tempura vegetables served with a wasabi soy dipping sauce
- Deepfried prawn & chicken rice paper parcels served with chili black bean sauce
- Mini seafood steamed dim sims with soy dipping sauce
- Saté of marinated calamari with a coriander & sweet chili dipping sauce
- Dates stuffed with Christmas almonds & wrapped in bacon
- Duck & leek dumplings
- Deep fried chicken pieces coated with cashew, coconut & sesame served with a Chinese plum dipping sauce
- Mexican shrimp in filo served with a sweet mango dipping sauce
- Tomato & herb rice balls
- Tiny cheese olive & onion scones topped with softened king island blue brie
- Mini saté, beef, chicken or lamb with a spicy Thai peanut sauce
- Smoked trout & asparagus filo triangles served with hollandaise sauce
- Duck & apple spring rolls with hoisin dipping 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 falafal balls with a spicy tomato chutney
- Miniature polenta pizza squares topped with chargrilled vegetables, pesto, bocconcini and olives
- Baby spring rolls, meat or vegetarian served with a honey soy sauce
- Mini Peking duck pancakes served with spicy plum sauce
- Chipolata sausages wrapped in puff pastry served with green tomato relish
- Chianina Emu burgers on pizza base with basil, tomato salsa
- Vegetarian curry puffs
- Chicken with tarragon in filo pastry
- Pan toasted ham, swiss cheese & dijon mustard sandwiches
- Oysters wrapped in bacon slices & grilled in their shells, served splashed with worcestershire & tabasco sauces
- Polenta & gorgonzola cakes
- Risotto balls of lamb & fresh herbs
- Tandoori Lamb kebabs
- Venison fillet marinated & wrapped in vine leafs
- Baby pork and apple sausage rolls served with homemade plum sauce
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