Pumpkin soup.
Served with toasted sunflower seeds and pine nuts.

Roasted sweet potato.
With coriander and coconut cream soup.

Chilled green tea poached prawns
on watermelon, coriander, paprika and lime.

Char grilled chicken
with roast garlic aioli on pumpkin risotto.

Mize plate.
Spanish chorizo sausage cooked in red wine and roasted garlic with marinated olives and soft curd cheese.

Natural oysters
served over ice with lime sorbet.

Oven baked sour dough cob loaf
with fresh herb and garlic butter with trio of house made dips and olive oil.

Baked fetta cheese
with olive tapenade, fresh asparagus and parmesan crisps.

Mango grilled chicken skewer
on mango and water chestnut salad with black bean vinaigrette.

Char grilled garlic tiger prawns
on marinated artichoke with raspberry vinegar.

Please choose two alternate drop entrée.

Crispy skinned barramundi fillet.
Fresh barramundi fillet pan grilled with lemon butter froth on potato, smoked salmon and spinach galette.

Prime beef in prosciutto and sage.
Char grilled beef with red wine jus on roasted potato, pumpkin and eggplant.

Cinnamon roasted duck breast.
With green olives, chorizo sausage, orange, bay leaf and port on saffron paella.

Saffron and Marsala Chicken Breast.
Chicken grilled in selected spices served on roasted pumpkin and pine nut lasagne.

Asian spiked lamb rump.
Marinated lamb seared to medium with roasted sweet potato, beetroot, babaganoosh and coriander pesto.

Pan seared salmon with tabil aioli.
Fresh salmon fillet with a coriander, caraway seed, garlic and lime mayonnaise on potato, smoked salmon and spinach galette.

Salt and pepper duck breast.
Duck pan seared with salt, pepper and cumin on roasted field mushroom, pumpkin and corn bread with Muscat jus.

Spiced grilled beef fillet.
Seasoned with Szechwan and green pepper, in prosciutto with red wine jus on garlic, parsnip and potato mash.

Char grilled Moroccan lamb rump.
Lamb charred to medium served with oyster cream sauce on roasted potato, pumpkin and eggplant.

Please choose two alternate drop mains.

Blue berry brioche bread and butter pudding.
With strawberries, and cinnamon cream freche.

Sticky date pudding.
With kahlua toffee sauce and star anise poached pear with clotted cream.

Chocolate truffle puffs.
Filled with white chocolate and ricotta mouse on grand marnier sabayoa.

Coconut milk and kafir lime pudding.
Served with fresh lychees and star fruit in kiwi fruit and ginger syrup.

Caramelised fig and mascarpone tart.
With toffee shards and orange and maple drizzle.

Mississippi mud cake.
With vanilla bean ice cream and pure double cream with cinnamon wafer and blue berry drizzle.

Please choose two alternate drop desserts.

Chicken and pistachio dumplings on star fruit disc
Tandoori butter chicken skewers with mint and coriander riata
Balsamic kilpatrick oysters on the half shell
Porcini mushroom and spinach tart
Citrus and cinnamon duck on spinach and corn bread
Lamb and prosciutto mignons with dill and horseradish cream
Mahi mahi sesame fish cakes on cucumber with coriander pesto
Cajun Tasmanian salmon with tomato and corn salsa on crostini
Crisp fried ginger and coconut prawns with honey and seeded mustard dressing

Fresh strawberries with wedge of brie
Turkish bread rusks with goat’s feta artichoke and capers
Fresh oysters on the half shell with cucumber and pickled ginger, rice wine and lime
Peking duck with cucumber and hoi sin on lavoshe crisps
Brushetta with roma tomatoes, basil oil and crispy parma ham
Fresh ocean prawns with kafir lime mayonnaise
Tasmanian opal blue cheese with smoked ocean trout and dill
Fresh asparagus with kalamata olive tapenade on sour dough
Oyster shots with bloody mary cocktail mix
Oyster shot with vodka, lime, soda and wasabi

Please choose six hot or six cold or a mixture of both. We cater for eight canapés per person.