Private & Corporate Catering

Pre-dinner canapés (three pieces per person) $18 per person, Canapés can be substituted for entrée (five pieces per person).

HOT CANAPÉS

Popcorn chicken with sriracha mayonnaise GFO

Truffled pork and veal meatball with tomato relish and parmesan GF

Feta and ricotta filo parcels V

Southern-fried haloumi with honey chilli sauce GFO

Corn fritters with feta and capsicum chutney GFO

Mini croque monsieur Mushroom and taleggio arancini with lemon aioli V GFO

Thai fish balls with citrus mayo GFO

Malaysian chicken satay with coriander and coconut

COLD CANAPÉS

Blinis with salmon, red onion and caper tartar GFO

Pani Puri with curried potato and chickpeas V

Goats’ cheese and herb mousse with olive tapenade V GF

Coriander chicken rice paper rolls with mint and Nam Jim dipper GF

Ham hock roulade with pork crackle GFO

Chicken liver pâté with cornichons GFO

Bruschetta heirloom tomato and feta tart V

$121 per person

Choose one entree, one main, one dessert

HOT ENTRÉES

Confit chicken wingettes with cheesy polenta, red pepper jam and white anchovies GF

Prawn wrapped in prosciutto with saffron potato aioli, baby leeks, mint and orange salsa GFO

Potato gnocchi with cotechino, ricotta, peas and basil butter VO

Fried whiting fillet with crab, watercress and red pepper salsa GFO

Spanner crab Vialono Nano risotto with saffron, parmesan and preserved lemon VO GFO

COLD ENTRÉES

Heirloom tomato tart, marinated Binnorie feta, caramelised onion with balsamic reduction V GFO

Buffalo mozzarella with caponata and garlic bruschetta V GFO

Scallops ceviche with cos lettuce, apple, cashew and curry vinaigrette GF

Vodka-cured salmon with baby beets, cucumber and butter milk curd GF

MAINS

Sticky slow cooked pork belly, Du Puy lentils and apple salad GFO

Confit duck leg with butternut purée, roasted vegetables, jus and pistachio crumble GFO

Roast lamb rump with colcannon mash, tomato jam and crispy chard GFO Seared Wagyu steak with garlic herb mash, caramelised red onion and wild mushroom cream sauce GFO

Lamb Wellington with truffled mushrooms, char-spring onions, heirloom carrots and Binnorie feta Market fish with the freshest seasonal produce GFO

Beetroot gnocchi with creamy blue cheese and walnut sauce V Grilled pork loin chop with porcini polenta, bacon and fennel jam GFO

Cauliflower and spinach cheese pithivier with grilled asparagus and walnuts V

Chicken ballotine Cacciatore with sweet corn mash and white anchovies GFO

Braised beef cheek pithivier with roast baby carrots, hazelnuts and Binnorie feta Little Hill chicken with coconut stuffing wrapped in prosciutto and potato crisps, tomato and artichoke ragout GFO

Barramundi with spinach Vialono Naon risotto and clam cioppino GFO

All meals are served with warm sourdough bread and Paysan Brenton butter.

DESSERTS

Lemongrass crème brûlée with macerated strawberries GFO

Apple and pine nut torte with vanilla bean ice cream Yoghurt and honey panna cotta with tuille biscuit and berries GFO

Twice cooked chocolate soufflé with citrus marmalade and white chocolate sauce Salted caramel and dark chocolate torte GFO

Pear and frangipane tart with crème fraîche Cheesecake mousse tart with berries and nut crumble GFO

White chocolate parfait with dulce de leche GF

or

Platters of petit fours and platters of cheeses served with burnt fig jam, grapes, Lavosh and sourdough bread GFO

$121 per person

Choose two entrees, two mains and two desserts to be served on platters in the centre of the table.

HOT ENTRÉES

Maple and harissa chicken wing with tabbouleh and lemon GFO

Fried squid with rocket, garlic and chilli GFO

Potato gnocchi with cotechino, ricotta, peas and basil butter VO

Fried whiting fillet with watercress and red pepper salsa GFO

Fried goats’ cheese with poached egg, baby beets and rocket on sourdough V GFO

Risotto with spanner crab, saffron, parmesan and basil oil GFO

COLD ENTRÉES

Heirloom tomato tart, marinated Binnorie feta, caramelised onion with balsamic reduction V

Vodka-cured salmon with baby beets, cucumber and butter milk curd GFO

Buffalo mozzarella with caponata and garlic bruschetta V

Seared scallops with cos leaves, apple, cashew and curry vinaigrette GFO

MAINS

Sticky slow-cooked pork belly and apple salad GFO

Confit duck Cannelloni with butternut purée and pistachio crumble GFO

Roast lamb shoulder with jus, minted yoghurt and pepitas GFO

Lamb Wellington with truffled mushrooms, char-spring onions and Binnorie feta Market fish with the freshest seasonal produce GF

Beetroot gnocchi with creamy blue cheese and walnut sauce V

Grilled pork loin chop with porcini polenta, bacon and fennel jam GFO

Cauliflower and spinach cheese pithivier with grilled asparagus V

Chicken ballotine with pistachio and sweet corn salsa GFO

Braised beef cheek pithivier with hazelnuts and Binnorie feta Little Hill chicken with coconut stuffing, wrapped in prosciutto GFO

Barramundi with bean ragout and skordalia GFO

All mains are served with garlic roasted potatoes, roasted seasonal vegetables and warm sourdough bread and Paysan Brenton butter.

DESSERTS

Lemongrass crème brûlée with macerated strawberries GFO

Apple and pine nut torte with vanilla bean ice cream Yoghurt and honey panna cotta with tuille biscuit and berries GFO

Salted caramel and dark chocolate torte GFO

Pear and frangipane tart with crème fraîche Cheesecake mousse tart with berries and nut crumble GFO

or

Platters of petit fours and platters of cheeses served with burnt fig jam, grapes, Lavosh and sourdough bread GFO

$94 per person

Select nine items including five small items, two large items and two desserts, served continuously over three hours

SMALL ITEMS

Lamb, cashew and chilli sausage rolls

Curried sausage rolls Spiced chicken popcorn in bamboo cone GFO

Spinach, chickpea and ricotta pasties V

Chicken confit, apple, celery and walnut panini

Parmesan and porcini mushroom arancini V GFO

Crumbed salt fish bites GFO

Prosciutto, fig and gorgonzola pizzette Chicken yakitori GFO

Curried vegetable samosas V

Peking duck pancakes

Fresh oyster with Nam Jim GFO

Rice paper rolls with prawns and spiced chicken GF

Cambodian style chicken spring rolls

Chicken and pork dumplings with dipping sauce

Goats’ cheese and caramelised onion tart V

Thai fish cakes with chilli dipper GFO

Polenta chips with gorgonzola dip V

Cheesy pork and fennel arancini GFO

Three cheese mortadella pockets V

Bruschetta with fresh heirloom tomato and basil V GFO

LARGE ITEMS

Mini Wagyu burgers on slider buns

Southern-fried chicken sliders

Noodle boxes with chicken, prawn or fried tofu VO

Lamb shank and rosemary pies

Charred meatball with Swiss cheese sauce GFO

Schiacciata with olive, artichoke and parmesan V

Southern-fried chicken, creamy mash and maple gravy

Sticky pork belly bites with Asian slaw GFO

Beer battered prawn with Yuzu mayo and roasted rice

Battered market fish and chips GFO

SWEET TOOTH ITEMS

Pistachio and cranberry brownie

Chocolate filled profiterol rolls

Strawberry and mascarpone tarts

Raspberry brûlée tarts GFO

Lemon tart with toasted meringue

Fried rice pudding arancini

GRAZING PLATTERS

MEDIUM PLATTER (10 -15 people) $330 per platter
LARGE PLATTER (15 - 20 people) $495 per platter

A selection of homemade terrines, prosciutto, salami, cornichons, cold meats, smoked salmon, marinated olives, pickled vegetables, fresh dips, dried fruits, Lavosh and sourdough bread. Platters will be delivered to your venue at agreed time.

Vegetarian and Gluten Free options available.

CHEESE PLATTERS

MEDIUM PLATTER (5 - 10 people) $105 per platter
LARGE PLATTER (10 - 15 people) $160 per platter

Selection of three delicious cheeses with grapes, fig jam, Lavosh and sourdough bread Platters will be delivered to your venue at agreed time.

Gluten Free options available.

$99 per person

Choose three canapés, two mains, two salads and two desserts

CANAPÉS

Popcorn chicken with sriracha mayonnaise GFO

Goats’ cheese and herb mousse with olive tapenade V GFO

Truffled pork and veal meatball with tomato relish and parmesan GFO

Blinis with salmon, red onion, caper tartar V

Southern-fried haloumi with honey chilli sauce GFO

Malaysian chicken satay with coriander and coconut GFO

Rice paper rolls with coriander chicken, mint and Nam Jim dipper VO GFO

Corn fritters with feta and capsicum chutney V GFO

Ham hock roulade with pork crackle GFO

Pani puri with curried potato, chickpeas V

Mini croque monsieur Bruschetta heirloom tomato and feta tart V GFO

Mushroom, taleggio arancini with lemon aioli V GFO

BBQ MAINS

Marinated king prawn skewers, grilled lemon, basil and lemon aioli GF

Market fish with garlic and ginger butter GF

BBQ lemon garlic squid GF

Grilled herbed market fish GF

Whole king prawns, sweet chilli sauce, ginger and chilli GFO

Portuguese fish skewers GFO

Chicken Yakatori GFO

Beef Chimichurri skewers GFO

Beef and thyme gourmet sausages

150gm steak with horseradish butter GF

Caramelised pork kebabs GF

Southern-fried chicken pieces GFO

BBQ mains are served with caramelised balsamic onions, roasted garlic rosemary chats, sauces, condiments, warm sourdough bread and Paysan Brenton butter.

SALADS

Tomato bocconcini and basil

Potato salad with seeded mustard dressing

Hokien noodle, Asian greens and peanuts with soy dressing

Tomato, cucumber, olives and oregano

Quinoa with broccoli, almonds, tomato and feta

Chickpea, pickled cauliflower, pumpkin, mint and almonds

Potato and chive salad with yummy home-made vinaigrette

Rocket parmesan with roasted onion and walnuts

Asian slaw with pickled carrots and noodles

Caesar salad, cos lettuce, bacon, croutons, egg and dressing

Green salad - Cos lettuce, cucumber, avocado and cherry tomatoes

DESSERTS

Pistachio and cranberry brownie

Chocolate filled profiterol rolls

Strawberry and mascarpone tarts

Raspberry brûlée tarts GFO

Lemon tart with toasted meringue GFO

Fried rice pudding arancini GFO

or

A selection of delicious cheeses and petit fours served with burnt fig jam, grapes, Lavosh and sourdough bread.

$99 per person

Minimum 30 people

Paella is a rice dish that originates from Valencia in Spain. The Paella is cooked in front of you whilst you enjoy your canapés. If you or your guests like to, you can give the chef a hand and help him stir the Paella.

Choice of three canapés from the Canapes menu.

The Paella can include chicken, chorizo, calamari, prawns or mussels and is accompanied with a choice of two salads from the BBQ menu and one dessert from the Shared Platter menu.

Vegetarian and Gluten Free options available.

$145 per person

Locally bred pig, that is cooked onsite at your venue and the chef will carve the pig for you and your guests to enjoy.

Choice of three canapés from the Canapes menu and two entrées from the Shared Platter menu.

The pig will be served on platters in the middle of your tables with roasted rosemary potatoes, seasonal vegetables, a seasonal salad, warm sourdough bread and Paysan Brenton butter.

Followed by your choice of a dessert from the Shared Platter menu or Petit Fours and Cheese Platter.

Gluten Free option available.