Canapés

Cold Selection
Bruschetta with tomato, basil and Mozzarella (V)
Smoked salmon roll with asparagus and cream cheese
Steamed Western Australian prawn with melon (G)
Smoked chicken with dried apricots, parsley and olive oil
Selection of vegetarian and seafood sushi
Brie cheese, apple and honey walnuts on crisp bread

Hot Selection
Herb chicken fillets with spiced mayonnaise
"Polpotini" mini meatballs with tomato and basil salsa (G)
Chili beef empanadas
Crab and potato cakes with chili tomato sauce
Blue vein cheese and pear tartlets with rocket pesto (V)
Baked spinach and feta cheese spanokopitas (V)
Tempura prawns with soy ginger dressing

2 pieces - $7.00 per person
3 pieces - $11.00 per person
6 pieces - $23.00 per person

Entreé Étagère

 Grand
Scallops with creamy cheese polenta and red onion marmalade
Thai beef salad with bean shoots, spring onions, coriander and lime (G)
Layered Mediterranean  vegetable terrine with feta cheese and aged balsamic dressing

Regency
Duck salad with asparagus, orange and ginger chutney
Spicy chicken salad with roasted cashews and avocado
Steamed Western Australian tiger prawns with pickled daikon ginger and coriander

Classic
Smoked Tasmanian salmon with wild mushrooms and brioche
Grilled asparagus with truffle oil and shaved parmesan
Blue manna crab timbale with roasted bell pepper coulis

 $30.00 per person

Alternate service of any one course additional $8.00per person
Choice service of any one course additional $16.00 per person

Includes a selection of assorted bread rolls and freshly brewed coffee and tea with petit fours

Soup Selection
Wild mushroom and porcini (V, G)
Tomato bisque with pistou, mascarpone and sour dough crisp (G available)
Potato and white beans with shaved chorizo and oregano
Roast pumkin and satay (V)
Leek and potato with truffle oil (V)

$11.00 per person

Cold Entrée Selection
Smoked salmon with cream cheese and chives (G available)
Steamed Western Australian tiger prawns with pickled daikon ginger and coriander (G)
Seared North West scallops with Viatnamese salad
Layered Mediterranean vegetable terrine with feta cheese and aged balsamic dressing (V, G)
Sliced prosciutto on a warm goat cheese tart with spinach and arugula
Thai beef salad with bean shoots, spring onions, coriander and lime (G)
WA duck salad with asparagus, orange and ginger chutney (G)
Avocado, coriander and slow roasted vegetable salad with cashew nuts and orange dressing (V, G)
Roasted bell pepper vegetable terrine goat cheese and preserved lemon dressing (V, G)
Spicy chicken salad with roasted cashews, avocado and orange dressing (G)

$21.00 per person

Hot Entrée Selection
Spinach and ricotta cannelloni with a walnut cream sauce (V)
Sautéed gnocchi with rocket and blue cheese cream (V)
Spicy stir fried seafood on crispy noodles with watercress, mint and basil salad

$23.00 per person

Sorbet
Classic lemon, lime and mint, mango

$5.00 per person

Main Course Selection
Grilled chicken breast on pesto mash with port wine jus
$34.00 per person

Catch of the day on leek and horseradish potato mash with sautéed green beans, tomato and ornage salsa (G) 
$35.00 per person

Chicken breast wrapped in sage and Parma ham on mustard potato mash (G) $35.00 per person

Free range chicken breast on leek and potato puree, roasted mushrooms and porcini jus (G)
$36.00 per person

Spicy crusted Linley Valley pork loin on apple raisin chutney, white bean puree, baby zucchini and cider cream sauce
$38.00 per person

Roast fillet of salmon with sautéed king prawns, lemin and herb beurre blanc (G)
$39.00 per person

Baked barramundi wrapped in Parma ham with thyme and sage, bean and cauliflower puree, roasted mushrooms and light soubise sauce
$39.00 per person

Slow roasted rib of beef with creamy two cheese polenta, tomato, olive and parsley salsa
$39.50 per person

Rib beef medallions on baked pumkin with French beans and red wine jus
$40.00 per person

Rib beef medallions with horseradish potato mash and fresh tomato olive salsa
$40.00 per person

Marinated lamb rump with gnocchi Romaine and ratatouille
$42.00 per person 

Slow roasted duck breast, potato confit, sautéed spinach and cherry tomato compote (G)
$43.00 per person

Oven baked red emperor with prawns, scallops, local mussels and Chardonnay veloute
$48.00 per person

Aged beef tenderloin with skewered scallop, oyster and prawn, wrapped in pancetta wih sauce Choron
$48.00 per person

Roast Scotch fillet with confit of garlic on grilled spinach polenta and port wine jus
$49.00 per person

Beef fillet Rossini (foie gras, mushroom duxelle and spinach) with steamed asparagus and truffle jus
$56.00

Dessert Selection

Cold
Baked bombe Alaska with raspberry sauce
Lemon panna cotta with lime jelly, ornage syryp and crispy tuille
Strawberry delice with Champagne cream
Baked Valrhona chocolate and raspberry tart with vanilla cream and berry coulis
Roasted macadamia crunch cheesecake with rich chocolate sauce and sugar chards

Warm
Banana bread and butter pudding with toasted walnuts, pistachio ice cream and hot fudge sauce
Individual baked apple and cherry pie with warm cinnamon custard
Chocolate and hazelnut pudding with Valrhona sauce
Sticky date pudding with rich toffee sauce and toasted almond ice cream

$16.00 per person

Grand Desserts Buffet
Glazed lemon tart with caramel syrup and chocolate sticks
Calvados and honey parfait with caramelized apples
Marbled strawberry cheesecake with pistachio tuilles
Layered tiramisu gateau with almond biscotti
Apple and blackberry crumble with vanilla cream
Chocolate crème caramel with sablée and sautéed pears
Black forest and chocolate trifle with shortbread
Traditional bread and butter pudding with vanilla bean sauce
Steamed toffee pudding with caramel sauce
Warm almond tart with Amaretto cream sauce
Strawberry and rhubarb tart with poached berries
Toffee apple gateau with fruit compote

$35.00 per person
(Suitable for 100 people or more)

Shooter Desserts
For diners who struggle to choose just one desseert, shooter desserts are the answer. Served in individual shot glasses and garnished with slivers of chocolate or elegant toffee twists, the effect is dramatic and wonderfully exotic on the plate

Choice of five
Chcolate duo mousse
Strawberry and Champagne jelly
Lemon posset
Fruit trifle
Black forest cake
Tiramisu
Créme caramel
Frangelico brulee
Pear and almond Calvados crumble
Panna cotta
Vanilla and raspberry compote
Lemon and lime jelly
Chef's selection of ice creams and sorbets

Mezze Dessert Plate
Mezze dessert plates give guests the opportunity to mix and match petite individual desserts and puddings, beautifully presented on a rectangular plate with garnishes and sauces.

Choice of three
Banana bread and butter pudding with hot fudge sauce
Sticky date pudding with rich caramel sauce
Warm pear and almond tart with port and vanilla syrup
Vanilla, dark chocolate or strawberry ice cream
Mango, classic lemon, lime and mint sorbet
Marbled strawberry cheesecake
Tiramisu
Orange brulee
Vanilla panna cotta with raspberry compote
Strawberry and rhubarb tart
Chocolate truffle cake
Cherry slice
Tropical fruit salad
Marinated lime and strawberries
Poached pineapple and ginger

Shooter Dessert Exchange $21.00 per person
Mezze Dessert Plate $20.00 per person