Please see our extensive menu selection for

• Paella Catering from 20-45 guests
• Tapas Catering from 12 guests
• German Food from 6 guests
• Plant based Vegan Food from 6 guests

Japanese Sea Scallops- pan seared, cauliflower puree, sweet white miso, capers, chive lemon butter, nori

Australian sea salt and Bundaberg raw sugar cured, beechwood double Smoked salmon- salad, beetroot, orange, radish, pomegranate, fennel shavings

Warm barn raised roasted Duck Pancakes, cucumber, scallion, plum dipping sauce, roast pumpkin, avocado and rocket salad

Authentic golden, wholesome mushroom and burrata flavoured Arrancini- basil pesto, charred cherry tomato chutney, toasted garlic aioli

Ravioli- of local prawns,  baby spinach, shellfish bisque and native saltbush

Oysters 3 ways- just opened-                                                                                     1.Bloody Mary flavoured foam-                                                                                       Vodka and tomato juice, with tabasco, celery salt and Worcestershire sauce                                 2.Cucumber, pickled ginger, black sesame, mirin and soy                                           3.Mignonette Sauce-piquant with aged vinegar, French shallots and black pepper

Tasmanian Salmon-grilled, lime salt, sweet corn and zucchini roeschti, dashi butter

Roasted field Mushroom, haloumi, teriyaki, sweet potato, charred broccolini

Goat Cheese Tartelette wit Portobello mushroom confit, heirloom tomatoes, caramelised onion jam, extra virgin olive oil and aragula

Mushroom Tortellini, burnt sage butter, hazelnut, black pepper and Persian feta

Calamari and Haloumi Salad- lightly dusted calamari served with rocket, cucumber, olives, semi dried tomato, onion and haloumi bites

Antipasto Platter- individual plate or platter for the table -combination of cheeses, cured meats,  marinated vegetables, breads, assorted dips,  fresh fruits                                         

Quail 3 way-  1. Star anis flavoured crumbed breast, 2.seared breast with aubergine ratatouille, 3. confit of leg- Himalayan salt and pink pepper corn style 

Wild caught Endeavour Prawns- grilled, with sweet and sour watermelon sauce, asparagus, Kumara, leek and Cavolo nero

4 Cheese Savory Soufflé- twice cooked, Cheddar, parmesan, gruyere, Gouda with bacon, cos salad, hazelnut oil, Dijon mustard vinaigrette

Squid Ink Linguine, with saffron and chilli infused grilled baby squid, scallops and prawns

Prawn, spinach and garlic chives wonton- steamed, master stock, kombu, spring onions, shitake mushrooms

Cauliflower Risotto- three cheese flavoured, chorizo sausage, red chilli, snow peas, green peas and puffed Quinoa

Char Sui Benedict-Char Siu glazed bacon, poached eggs, potato hash, miso hollandaise. kimchi salad, togarashi granola

Mussel, Prawn and Clam Chowder with Garlic Sourdough Croutons 

Sweetcorn fritters with Harissa Yoghurt, avocado salsa, pickled radish and micro herbs

Beetroot Gravlax with Gin and Lime Salt, Cucumber salad and Rye

French Crepes filled with Seafood Ragout and Shellfish Sauce

Mezze Share Platter-Grilled Chicken, marinated olives, chorizo, beetroot, hummus, basil pesto, tzatziki, crumbed feta with side grilled pita bread 

Thai Beef Salad-marinated beef, cherry tomatoes, cucumber, purple cabbage, roasted peanuts, mesclun lettuce, red onion, soy chilli, citrus dressing

Seared Scallop and slow cooked pork belly, eggplant caponata, pomegranate molasse, micro greens

Duck Confit- spiced with star anis, garnished with orange, hazelnut and dates, chargrilled asparagus, green Pea Puree

Baharat spiced pasture raised Lamb tagine, saffron rice, spiced roasted pumpkin, broccoli tabouleh, Greek yoghurt and charred flat bread

Sirloin steak -180g Southern prime natural pasture fed black angus beef  from WA with green beans, Dutch carrots, snow peas, gratin potatoes, Australian native mountain pepper berry butter

Cassoulet-French slow cooked stew made with pork shoulder, bacon, duck confit and white beans, Gourmet Chorizo Sausage, Lyonnaise Potatoes

Slow braised Beef cheeks, Paris mash, shallot, garlic confit and red wine sauce

Grass Fed Beef Eye Filet/Tenderloin, char grilled, herb crust, white bean and bacon mash, parmesan chart, rosemary jus

Cornfed Chicken Breast filled with Sage Mousseline, oven baked, wrapped in prosciutto, sweet potato puree, blackened brussels sprouts, mushroom sauce

Roasted Free Range Pork tenderloin, Puy lentils, mushroom and sweet pea pilaf, bush tomato chutney with Tasmanian sea salt crackling

Grilled Lamb loin,  salt and pepper eggplant and tofu, Kipfler potatoes, snow peas, caramelised onion and tomato jam 

Gnocchi- homemade potato and spinach gnocchi, light creamy pine nut pesto, dehydrated basil

Traditional slow roasted Bangalow Pork Belly, glazed with hoi sin and staranise, crispy  crackling, rosemary roasted vegetables, Portobello Mushrooms

Grilled Southern Bluefin Tuna steaks, pole and line caught, tangy shredded red cabbage, cilantro and lime slaw with roasted kale, cherry tomatoes and kipfler potatoes 

Poached Queensland Black Sole Fillet, steamed Sydney Rock oysters, asparagus, heirloom tomatoes, white wine, chervil beurre blanc

Pan fried Ocean trout-cauliflower potato puree, coriander yoghurt dressing, soybean sprouts

Farmed Tasmanian Atlantic Salmon, grilled, broccolini, pickled radish and burned butter mayonnaise 

Gold Band Snapper fillet, pan fried, creamed baby spinach, sweet potato mash and lime butter sauce

Seafood medley, grilled, salmon, king prawns, salt & pepper squid, fresh prawns, American cocktail sauce, sweet corn salsa

Fish pie, prawns, leek, fennel, mushrooms, spinach, crispy puff pastry served with side vegetables, creamy potatoes and green salad

Grilled wild caught fillet of Blue Eye Trevella, Miso glazed,  served with Asian stir fry vegetables, Hokkien noodles

Crispy skin Barramundi fillet, pan fried, salsa verde, sea salt roasted potato salad and pickled betroot

Dark Chocolate 5 Ways- walnut fudge brownie, espresso mousse, 80% dark chocolate ganache, custard, ice cream

Iced Amaretto parfait- almond sponge, macerated cherries and crème Chantilly

Strawberry medley - Cheesecake, sundae, mousse, sorbet and dehydrated strawberries

Steamed marmalade pudding-  cinnamon cream, salted butterscotch orange glaze, Orange Sorbet

Classic Crème brulee- rich baked custard topped with a layer of caramelized sugar, seasonal fruits

Australian  cheese- individual plates or platter-brie, cows milk blue cheese, soft goat cheese, crackers, house made lavosh and fig paste

New York Style Baked Cheesecake

Assiette mignardise- selection of hand made petit fours and chocolate desserts

Sweet German  Lemon pancakes filled with lemon custard and raspberries

Brown butter pecan, macadamia and walnut tartlet, coconut ice cream

Flourless Orange-Almond cake, whipped sweet orange cream, citrus glaze

Bavarois- Chocolate and Vanilla  flavoured Bavarian cream, almond biscotti

Prosecco Sabayon with berry compote, pomegranate and passionfruit jelly

Salted caramel and Chocolate tart- poached pears, creme diplomate, sauce Anglaise

Warm Apple and Rhubarb Crumble, Bourbon vanilla ice cream, cinnamon custard

Tiramisu- savoiardi, espresso, Frangelico, mascarpone mousse, sponge, cream, chocolate sauce

Brazilian Pineapple- grilled, brown sugar, cinnamon, rum, cilantro, lemon-scented mascarpone, pistachios

VIP French Dessert: Crepes Suzette flambeed at your table with suzette butter, caramelised sugar and butter, orange juice, Grand Marnier, macerated strawberries,creme chantilly and ice cream (maximum 12 guests) $ 25.50 per person