duration items 2 hours select three cold, three hot & two dessert canapes 30

COCKTAIL MENU duration items 2 hours select three cold, three hot & two dessert canapes 30 cold canapés goats cheese and cranberry tart, quinoa and cinnamon crumble vegetarian california rolls, soy and wasabi mayo prosciutto, charred asparagus and tomato pesto duck rillettes, orange marmalade and smoked almond crumb tasmanian salmon mini cone, horseradish panna cotta, caviar exmouth prawn, chipotle mayo, blackened cos hot canapés chargrilled pumpkin, truffle and goat cheese dip shitake and vegetable steamed bun, mushroom soy rioja poached chorizo, sour cream and saffron dip crisp turkey goujons, nutmeg salt and cranberry dip tempura prawns, red curry mayonnaise charred octopus, passionfruit and chilli dip mini desserts warm mini mince pies selection of mini ice cream cones plum pudding syllabub strawberry and vanilla eton mess minimum numbers of 40 guests apply a surchage may apply for summer garden events

SUBSTANTIAL ITEMS - optional extras cold 12.8 per item, per person hand carved smoked salmon, dill, lemon, scallion and pearl cous cous salad, horseradish crème fraiche freshly shucked australian oysters, lemon, shallot vinaigrette, kilpatrick mayo, tabasco shaved serrano ham, ciabatta, vine tomatoes, kalamata, pesto and shaved manchego australian cheese station selection of six australian and continental cheeses paired with accompaniments to suit each cheese hot roast turkey roll, chestnut and all spice crème fraiche, fennel slaw sizzling beef bulgogii, basmati rice, kim chi, crushed rice crackers chicken and chive sausage toad in the hole, crushed sprouts and thyme gravy barbeque prawns, thai style salad, nam chim, cassava cracker chargrilled asparagus, roast pumpkin quinoa, talleggio sauce grilled salmon, cannellini bean and tomato ragout, lime and evoo emulsion dessert station fresh dutch pancakes with toppings roast banana, confit strawberry, blackened pineapple bitter chocolate sauce, caramel sauce, apricot coulis roasted pecans, white chocolate soil, toasted coconut dessert buffet warm mini mince pies plum pudding syllabub strawberry and vanilla eton mess tiramisu tulips 12.8 per item, per person 18 per person candy jars includes a delicious selection of snakes, jellybeans, freckles, bananas, milk bottles, fantales minimum numbers of 40 guests apply substantial items can be adjusted to food station formats with the addition of a chef cooking to order, additional charges will apply for labour

PLATED FESTIVE MENU three courses 66 pre-canapes and three courses 75 canapes please select three items goat s cheese and cranberry tart, quinoa and cinnamon crumble vegetarian california rolls, soy and wasabi mayo prosciutto, charred asparagus and tomato pesto duck rillettes, orange marmalade and smoked almond crumb tasmanian salmon mini cone, horseradish panna cotta, caviar exmouth prawn, chipotle mayo, blackened cos entree please select one item smoked huon salmon cucumber and mint gel, evoo and toasted horseradish crumble, poache indian ocean prawns sumac mahogany creek chicken pistachio and raisin tabbouli, lemon yoghurt, eggplant relish, pomegranate molasses buffalo mozzarella and creamed avocado sun ripened tomato, pesto, green olive and roquette panna cotta, kalamata olive and polenta crumbs (v) main please select one item traditional roast turkey chestnut stuffing, bread sauce, brussel sprouts and fondant potato slow roast pork belly onion crackle dust, royal blue mash, watercress and spinach puree, heirloom baby spring vegetables, and jus gras cook point barramundi crab brandade, sugar snaps and shaved fennel, spiced mango dressing roast duckling breast gratin dauphinoise, spring vegetables, merlot cherry infused jus minimum numbers of 30 guests apply

PLATED FESTIVE MENU cont. dessert please select one item christmas tasting plate mini mince pie with brandy butter, double chocolate yule log, plum pudding mousse and crystalized cranberry jelly carrot and cinnamon cake cream cheese icing, confit carrot and black raisin coulis eton mess strawberry, mint, mascarpone cream and vanilla meringue, dark chocolate and lavender jubes bitter chocolate ganache honey comb shards, freeze dried fruit, apricot mascarpone australian cheese selection dried fruits, pear jam and crisp bread (shared platters) to finish fix organic fair trade coffee, simplicitea selection, chocolates minimum numbers of 30 guests apply

BUFFET FESTIVE MENU 67 pre-set shared entree antipasto platter smoked and cured meats, rosemary charred flatbread, hummus, evoo and dukkah, australian seafood platter exmouth prawns, smoked salmon, fresh oysters, pickled octopus. seasonal garden salad and freshly baked bread rolls, cultured butter hot buffet baked tasmanian salmon, capsicum pearl cous cous, coriander cream sauce braised rosemary stuffed lamb, broccoli and pilaff rice pumpkin ravioli, spinach and camembert fondue, roast pepitas seasonal garden vegetables and fini evoo (v,gf,nf) roasted chat potatoes murray river salt dessert mini mince pies, brandy butter plum pudding syllabub shooter banoffie pie mini classic pavlova fresh and stewed seasonal fruit, honey and vanilla yoghurt australian cheese selection, crisp breads and savoury biscuits to finish fix organic fair trade coffee, simplicitea selection, chocolates minimum numbers of 50 guests apply

BUFFET FESTIVE MENU cont. carvery station in conjunction with a buffet menu roast black angus rump, yorkshire pudding, horseradish sauce 18 per item, per person traditional roast turkey, bread sauce, chestnut and cranberry stuffing roast leg of pork, apple sauce, and sage gravy honey roast leg of ham, onion soubise and mustard gravy seasonal seafood 36 in conjunction with a buffet menu a selection of australian seafood to include oysters, port lincoln king prawns, marinaded scallops, pickled octopus, avruga caviar and smoked tasmanian salmon accompanied by fresh baked bread, cocktail sauce, red wine vinaigrette, lemons, sour cream, blinis, sea salt and fresh cracked black pepper minimum numbers of 50 guests apply

SHARE TABLE MENU 600 per table of ten entree share platters rosemary charred flatbread, hummus, evoo and dukkah poached indian ocean prawns kassler pangrattato, cannellini bean and chive salad, smoked yoghurt dressing lime marinated mahogany creek chicken breast and rioja poached chorizo, charred corn, pico de gallo and chipotle mayo curry spiced sweet potatoes coriander and lime quinoa salad, soft boiled hens egg, baby spinach and cumin scented green beans (v) main course share platters tasmanian salmon, capsicum pearl cous cous, sauce vierge braised rosemary stuffed lamb, chats a la crème spanish style vegetable tortilla, goats cheese dip steamed seasonal vegetables dessert share platters eton mess, strawberries, mascarpone and crushed meringue warm mini mince pies mini banoffie pies selection of australian cheese, crackers and dried fruit to finish fix organic fair trade coffee, simplicitea selection, chocolates minimum numbers of 50 guests apply