Finger Food & Cocktail party menu

Example Options

Beer battered flathead served with a lemon wedge and tartare sauce
Salt and pepper calamari served with garlic aioli
Crumbed panko prawns served with aioli
Crsipy Prawn rolls served with a sweet chilli sauce
Prawn twisters served with garlic aioli
Thai fish cakes served with a lemon, chili and coriander dipping sauce
Potato spun prawns served with garlic aioli
Assorted gourmet pies – beef, chicken, lamb
Mini egg and bacon quiche
Vegetarian fritatta bites
Mini vegetable spring rolls served with a choice of a sweet chilli sauce or a soy dipping sauce
Bruschetta Traditional – Tomato, Garlic, Spanish onion and Basil
Bocconcini, Basil and Mellon skewers
Zuchinni fritters topped with proscuitto and Creme fraiche
Crispy potato pancakes with beetroot and horseradish cream
Blini with smoked salmon, crde cremeiche and dill
Honey soy chicken skewers
Satay chicken skewers
Award winning “Homeamde” sausage rolls served with tomato chutney/relish
Mini dim sims -Beef/chicken served with soy sauce
Flame grilled meat balls with a tangy BBQ sauce glaze
Mini sweet chilli chicken wraps with lettuce cheese and mayo
Mini beef slider, burger, lettuce, tomato and cheese

Formal Sit-Down Meal

One, Two or Three Course Waitressed Meal

Example Menu

Main

Choice of two dishes- alternate serves


Italian Pan-Fried Lamb Fillet with salsa Verde
Beef Fillet on Potato Rosti with Red Wine Jus
Crispy Skinned Chicken Breast filled with Ricotta and spinach on mash with Pan-Fried Broccolini and Salsa Verde
Italian Pan-Fried Lamb Fillet with salsa Verde
Beef Fillet on Potato Rosti with Red Wine Jus
Crispy Skinned Chicken Breast filled with Ricotta and spinach on mash with Pan-Fried Broccolini and Salsa Verde
Chicken and Camembert Filo with chat potatoes and seasonal vegetables
Pan roasted Lamb Rack on a minted pea puree with a rich rosemery and red wine jus
Waubra prime scotch fillet served with truss tomato and grilled filed mushrooms. Finished with a rich thyme and red wine jus
Seafood pasta, with baby potatoes and asparagus
Chicken breast filled with camembert and prosciutto served on potato rosti with a hollandaise sauce
Oven baked Barramundi served pn a nest of wilted spinach with s lemon and parsley butter sauce.

All meals are served with seasonal vegetables

Vegetarian and gluten free options- available on request

Dessert 

Petite Fours presented on each table on a three-Tier Stand
Lemon Meringue Tart
A butter shortbread base filled with a creamy lemon curd and topped with a marshmallowy Italian meringue
Triple Chocolate mousse
Creamy chocolate mouse in layers of white, milk and dark, layered together in this sinful dessert. Finished with a dollop of chocolate cream and a chocolate curl.
Citrus poppy Tops
Little Flour less orange and lemon poppy pudding cakes, topped with cream cheese frosting and a sprinkle of poppy seeds. (GF)

6 + 11 =