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Corporate, Wedding and Event catering specialists

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Formal Menu

Entree

 

·         Lemon dill salmon, fennel, orange, pistachio and capers  

·         Manuka smoked lamb, roast cauliflower puree and mint edamame (gf)

·         Garlic prawn, celeriac remoulade and sprouts (gf)

·         Mixed mushroom arancini, smoked red pepper puree and wilted spinach (v)

·         Roasted beetroot, goats’ cheese, toasted hazelnut, orange segments with orange vinaigrette (v)(gf)

 

Main

All Mains served with Chef’s choice seasonal vegetables for the table

·         Prosciutto wrapped fish of the day, thyme roasted potatoes, grape olive salsa, white wine sauce sauce

·         Beef sirloin, potato gratin, roasted cauliflower and jus (gf)

·         Chicken mignons, honey carrots, oyster mushrooms and tarragon sauce (gf)

·         Herb rolled pork tenderloin, celeriac puree, watercress and onion gravy (gf)

·         Rosemary mustard lamb rump, potato gratin and mint pea salsa with jus (gf)

·         Vegetarian lasagne, roast vine tomatoes and avocado oil (v)

 

 

Dessert

 

·         Vanilla panna cotta, lychee, raspberry compote and pistachio soil (v)

·         Sticky date pudding, butterscotch sauce, lemon crumb and ice cream (v)

·         Chocolate brownie, chocolate sauce, berries and ice cream (v)

·         Coffee mousse in dark chocolate cup with cream and pistachio biscotti (v)

·         Coconut cheesecake, melon, smashed meringue, lemon crumb and lemon sorbet (v)

 

 

 

Pricing Structure

 

All Formal plated meals are served with sliced freshly baked bread with olive oil and dukkah

 

 

Prices (Ex GST)

  • 2 course set menu $55.00 per guest
  • 3 course set menu $75.00 per guest
  • 3 course menu with alternate drop $85.00

 

Minimum of 20

Requires a Chef on-site and waiting staff to serve which is not included in the below pricing

 

 

For all enquiries, availability and a detailed proposal please email [email protected]

ADDITIONS (excl Gst)


STAFFING

Function Manager (Minimum three hours) at $40.00 per hour

Waiting/Bar staff (Minimum three hours) at $32.50 per hour

Chefs (Minimum three hours) at $75.00 per hour
 

TABLEWARE

Cutlery and Crockery / from $4.50 per person

Glassware (wine, water/beer) / $7.50 per 10 

Champagne Flutes / $7.50 per 10

Tablecloths / from $15.00 each

Cloth Napkins / from $1.60 each

Salt and Peppers / $2.80 each

Waterjugs / $3.60 each

Carafes / $2.80 each
 

MISC

100 Litre Chillibins / $45.00 each

Ice / $5.00 each

Ovens / $150.00