Cocktail Menu Autumn. Canapé Menu p2 Substantial Canapé Menu p3 Sweet Treats Menu p3 Fork & Talk Menu Bowl food p4 Beverages p4

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1 Canapé Menu p2 Substantial Canapé Menu p3 Sweet Treats Menu p3 Fork & Talk Menu Bowl food p4 Beverages p4

2 Autumn 2018 Canapé Menu 5 selections 6 canapés p.p. 1 hour $31 +gst 6 selections 8 canapés p.p. 2 hour $40 +gst 7 selections 10 canapés p.p. 3 hour $49 +gst Cold Canapé Selection Potted Thai lobster with lemongrass, baby coriander & kaffir lime on nori crisp (gf) Wombok & ginger kimchi on tapioca cracker with pickled cucumber and Japanese pepper (v) Pea & Ham tarts: pea puree, ruffled prosciutto and yuzu gel Elderflower & Riesling jelly on caraway toast with glazed fig and chèvre Chermoula salmon, zucchini & mint on rye crisp with lemon buttermilk Eye fillet tartare with caperberries, crispy shallot and fermented white onion (gf) Oysters with ginger tea jelly, salmon roe and beer froth (gf) Crispy chicken crackling topped with rosemary mascarpone and bacon jam (gf) Hot Canapé Selection Parsnip, walnut, apple & horseradish tartlets (v) Duck, pink peppercorn & orange zest sausage rolls with Clementine marmalade Moroccan-spiced lamb shoulder parcels with minted goat s yoghurt dipping sauce Porcini mushroom & fontina cheese bagel toasties (v) Panko pork belly & thyme fritters with Granny Smith & cinnamon relish* Fish n chips : flathead tail served in a spoon with crisp potato straws, caper flowers, Kewpi and meyer lemon drizzle (gf) Long Island prawn, cheddar and mustard pastry squares Black bean sesame chicken, spring onion & red pepper bao buns Merguez, date & pistachio croquette with blackened eggplant & tahini dipping sauce* *requires on-site deep frying

3 More Substantial Canapés $7 each Treat s Wagyu burger with tomato relish, Swiss cheese & garlic mayo Parmesan-crumbed lamb cutlets served with chipotle & tomato relish Pulled pork, Italian herb & artichoke mayo paninis Grilled chorizo, red pepper & pomegranate relish in Senorita bread Panko-crumbed snapper slider with lime mayo & butter lettuce After Midnight Munchies $5 each Croque monsieur fingers; ham, Gruyere cheese & béchamel toasties Lemon & garlic calamari with shoestring fries and aioli* Pork belly & spicy salt spring rolls with pear & coriander chutney Bocadillos of chorizo, Manchego cheese & smoked tomato relish Chinese barbecue pork buns served in oversized steamer baskets Cheese Table $12 per person Imported and local artisan cheeses, fig & brandy paste, table grapes, Medjool dates and honey & Sauternes jelly served with assorted crackers, ash biscuits and oatcakes Sweet Treats $5 pp, please choose two items from the following list Spanish churros with Belgian chocolate dipping sauce* Inside-out lemon curd & cocoa butter biscuits Baby raspberry lamingtons Triple chocolate brownies topped with salt caramel popcorn Baby choc-dipped ice cream pops Raspberry & white chocolate macaroons Wafer cones with malted maple ice cream * Requires on-site deep frying

4 Fork & Talk Menu $12 per person Substantial bowl food for when a meal replacement is required Easy-to-eat, entrée sized dishes served in addition to a canape menu Hot Selection Orecchiette pasta, Italian sausage, cherry tomato, pecorino, chilli oil & baby oregano Chermoula-rubbed lamb shoulder with cucumber & pomegranate salad and roasted garlic yoghurt (gf) Swimmer crab, flathead, lemon & Pernod risotto (gf) Honey-braised duck tagine with green olives and mandarine on pearl cous Chicken, bacon & mushroom teacup pies Cold Selection Confit salmon on a salad of fennel, dill, samphire & red elk lettuce with preserved lemon crème fraiche (gf) Asian slaw of salt & pepper prawns, soy beans, daikon, carrot and black sesame with nori shreds and sesame-citrus dressing (gf) Grilled zucchini, ricotta, green pea and mint salad with honeyed fetta dressing (v, gf) Chicken, pearl barley, goji, avocado, tomato and spinach salad with lemon ginger vinaigrette (gf) Pulled beef, quinoa, corn, coriander & roasted red onion with adobe chilli lime dressing (gf)

5 GENERAL INFORMATION Menu Treat s experienced event planners look forward to working with you to create a menu tailored specifically to your individual event requirements. In the meantime, a sample of our seasonal menus is attached for your consideration. Staff All Treat service staff have a sound food & wine knowledge, and practise appropriate food handling procedures and responsible service of alcohol. Service staff are attired in white shirts, black pants and full-length aprons, however their uniforms can be tailored to suit any theme. Beverage Treat Catering can provide you with a beverage list which is available on consumption (price per bottle) and also as a package (price per head). Please do not hesitate to ask for a tailored quotation. Alternatively, we would be pleased to serve your own beverages. Hiring & Decoration Treat Catering works closely with a variety of Melbourne hirers and can arrange all necessary hiring for your function. The team at Treat also has much experience in decoration & function design. Should you require, Treat will provide you with a variety of concepts tailored to your event.