Canapé COLD CANAPÉ Panchetta bound chicken and mushroom ballontine, cranberry jam, seeded lavosh

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2 Canapé Our canapés can be purchased individually or ask your function coordinator about individually tailoring a package for you. You will be delighted with our presentation and service. COLD CANAPÉ 4.00 Panchetta bound chicken and mushroom ballontine, cranberry jam, seeded lavosh Sumac chicken, candied cumquat, poppy seed crusted cup Sous vide beef tenderloin, parmesan palmier, red grape mustard, tiny herbs (LF) Petit wild mushroom, tarragon flan & goats cheese mousse (V) Parsnip & anise cream, roasted walnut, beetroot cup (V) Ceviche saltwater barramundi, passionfruit pearls, wonton crisp Seared Exmouth prawns, summer salsa, lime pickle cone Carrot pannacotta, rye pumpernickel, macadamia (V) Vanilla duck, fig, romesco sauce, tortilla ROLLED COLD CANAPÉ 4.00 Pancetta bound chicken, Pink Lady apple, olive croute Sous vide veal, Navy bean mousse, pinenut crumb Juniper lamb, rhubarb & gin jelly ribbon, charcoal wafer Chicken, Cumberland jam, crisp potato gallette (GF, LF) Sous vide shark, snake bean salad & wood sorrel (GF)

3 FORMED COLD CANAPÉ 4.00 Smoked ham hock, grape fluid gel, balsamic caviar, tiny leaf (GF, LF) Pressed lemongrass chicken, coconut velvet, coriander, cucumber refresher (GF) Salmon tian, tomato essence, yuzu jewels, dill (GF, LF) Palm heart, ginger buttermilk pannacotta, pandan leaf, meringue crust (V, GF) Cylinder of braised beef, fig & brandy preserve, roasted noisette (GF, LF) WARM CANAPÉ 4.00 Chorizo, pimento, sharp cheddar quesadilla, avocado Scallop, prawn, ginger wonton, ponzo dipper Impaled breast of chicken, blood orange jam, nigella seed duhkka (LF) Bug & fennel clafoutis, fluted pastry, ouzo Dory goujon, black sesame, tahini gloss Coconut and sesame seed crusted king prawn skewer, wasabi infused mayo (GF) Spiced lamb kofta, mint & cucumber yoghurt (GF) Italian tart, smoked pepper, goats cheese, olive, free range eggs (V)

4 SPOON CANAPES 4.00 Cold Spoon Chicken waldorf, roast walnut, apple & mango (GF, LF) Confit duck, bitter orange, pecan crumble (GF) Sous vide veal, mint, pea textures (GF) Goats cheese, red onion jam, toasted seeds (GF, V) Scallop ceviche, summer salsa, chervil refreshment (GF) Lobster salad, crème fraiche, black caviar (min 100) (GF) Seared tuna, poppy seed cous cous, cucumber oil Warm Spoon Seared prawn, chilli, garlic, parsley & cous cous pearls Butter poached Barramundi, shined kale, red radish (GF) Pumpkin and almond Madeline, smoky egg plant, nigella seed (GF, V) Baby bocconcini, crisp basil, oven scorched tomato (GF, V) Deep Fried Canapé 4.50 Prawn gyoza, plum syrup Pumpkin and ginger wonton, lime and chilly refresher (V) Samosa triangle, sweet pea, mango relish (V) Chicken and curry leaf pan roll, coriander sauce

5 CROWDPLEASER WARM CANAPÉ Favourites Herb and parmesan crumbed lamb cutlet, Ultimo tomato chutney 8.50 Authentic peanut satay skewers, chopped chilli Chicken (GF) or Beef (GF) 3.50 Crumb noisette lamb, beetroot jam, shiso leaf 7.00 Pies 3.50 Beef and Guinness pie, honey rolled oats Chicken & mushroom pie, golden gruyere Curry leaf, chickpea & aubergine pie, toasted cumin (V) Sausage rolls 3.50 Pork, chilli & tomato Chicken, asparagus & lemon pepper pastry Spinach, pine nut & tahini, hummus dipping sauce (V) Arancini 3.50 Garden pea & parmesan, saffron mayo (V) Pumpkin, feta and preserved lemon (V) Chicken pesto, tomato relish Croquette hour braised beef shoulder, fortified wine, hazelnut & rye crumb, vincotto emulsion White fish, caper, dill tartare Panna oyster, smoked bacon, Kilpatrick sauce infusion

6 Sliders / 3 bite burgers 7.00 Periperi chicken burger, cheese, caramelised onion, cucumber & tomato salsa Ground beef patty, fresh tomato, cheddar cheese & tomato chutney Cracked wheat, lentil & honey, hummus & ice berg (V) Pulled pork, chipotle mayo & pickled veg SIGNATURE BOWL CANAPÉ Roving Entrées served in a unique contemporary bowl is a way to extend your cocktail event, served with a small fork. Cold Signature Bowls 7.00 Ocean king prawn, kaffir lime, melon salsa & coriander dressing (GF, LF) Moroccan spiced chicken, avocado, cous cous, pine nut (LF) Pepper seared beef, native honey, sesame chards, grain mustard gourmet potato Silken tofu, wakami salad, daikon pickle (V, GF) Absinth cured salmon, shaved fennel, mandarin, radish (GF,LF) Flaked tuna, nicoise inspiration (GF) Baby bocconcini, rocket pesto, softened cherry tomato & endive (V, GF) Sous vide lamb, chickpea, pomegranate & micro herbs (GF) Thai beef, glass noodle, peanut crush, Nuoc chấm (GF, LF) Warm Signature Bowls 7.00 Sous vide veal tenderloin, royal blue potato velvet, kale shine, veal glaze (GF) Seared haloumi, lemon emulsion, crisp cos, pepitas (V, GF) Tasmanian salmon, sautéed brown rice, egg roulade (GF) Coconut swordfish, yellow curry rice, cucumber raita (GF) Char sue beef, BBQ corn, green onion, tamarind sauce (GF, LF) Salt & pepper pork, shoa shing wombak, golden hokkien

7 Sweet Canapé 4.00 Fondant fancy, delicate sponge of cardamom and apricot jam with pearl frosting Meringue nest, forest berry, lavender crystals (GF) Torched lemon meringue flan Opera slice, coffee cream, praline crisp Red velvet, coconut pecan, fluted icing Salted caramel, mirror glaze, caramel crunch (GF) Peach melba triangle, raspberry patisserie, peach gloss Macaroon collection Chocolate, cherry, Drambuie brownie Honeycomb, peanut butter, dark chocolate cube

8 LIVE INTERACTIVE CUISINE STATIONS Seafood Station Chef s display of the finest and freshest selected seafood with suitable accompaniments Served in a silver display bowl Fresh prawns on ice with: POA Mary rose dressing / fresh lemon and lime/ mango salsa (GF) Oysters on ice with: 3.50 Shallot and chive vinaigrette/ fresh lemon and lime/ wakame salad (GF) Tequila cured salmon with: 4.50 Dill and cornichon mayonnaise / caper berry / herb croute Caviar Presentation POA Served on traditional silverware with pearl spoons Sturgeon caviar, blini, chives, wafers, potato discs Vodka lemon jelly, crumbled egg yolk, crème fresh Paella Station Paella cooked in a traditional 1.5 metre pan right in front of your guests Saffron rice, chorizo, prawn, mussels, squid, sand crab, chicken, vegetable confetti, fresh lemon, parsley Vegetarian option supplied upon request

9 Risotto Station To be cooked theatre style or finished back of house and waiter service Wild mushroom, verjuice, thyme (V) Pumpkin, toasted pine nut, fig (V) Chicken, sweet pea, parmesan Prawn, roast tomato, chive Rice and Hokkien Noodle Station Let our chefs perform a visual and interactive display of Asian cooking. Choose 2 Wok tossed and served in noodle box with chop sticks Ginger prawn, sticky lime, spring onion, bok choy and water chestnut Beef, bamboo, garlic, bean shoots and baby corn Chicken, sweet and sour, green onion, sesame, pineapple glaze Shitake, soy, 5 star tofu, choy sum and daikon (V) Steam Station Let our chefs perform a visual and interactive display of Asian cooking. Choose 3 Bamboo steamer style served in noodle box with chop sticks Traditional BBQ pork bun Prawn and lemongrass har gow Asian mushroom and tofu crumble dumpling (V) Chicken and pork Gyoza Pumpkin and ginger dumpling (V) Spicy salmon sui mei