Catering – Buffet

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Set Menu (I)

$ 38 0
per person
- Oven dried cherry tomato, eggplant caviar and goats cheese tartlet
- Oak smoked salmon stack with lemon crème fraiche, chive and salmon caviar
- Louisiana pulled pork and sweet corn salsa in crispy taco
- Moroccan spiced frittata with hummus and olive cheeks (gf)
- Rare roast beef, horse radish and water cress squares
- Roasted beetroot, goat’s cheese and mint tartlet
- Citrus poached chicken and pancetta fingers
- Spanish style prawn brioche with smoked paprika aioli
- Peking duck pancake rolls with hoi sin and and Asian greens
Minimum 12 pieces for a minimum 10 guests ($77 Surcharge for < 10 people)

Set Menu (II)

$ 41 0
per person
- Vodka and dill cured salmon tartar on dark rye with horseradish crème and sea pearls
- Citrus poached chicken and pancetta fingers
- Sweet potato, parmesan, truffle oil and asparagus frittata (v,gf)
- Louisiana pulled pork and sweet corn salsa in crispy taco
- Braised lamb shank pie with rosemary tomato sauce
- Spinach, ricotta and pine nut tartlets (v)
- Waygu beef burgers with swiss cheese and caramelized onion
- Chicken, fetta and oregano sausage rolls with pesto aioli
Minimum 12 pieces for a minimum 10 guests ($77 Surcharge for < 10 people)

Set Menu (III)

$ 59 80
per person
- Sydney Rock oysters and peeled king prawns with paprika aioli, Thai dressing and lemon wedges
- Tasmanian smoked salmon on buttermilk blinis with citrus cream & sea pearls
- Dark rum and sugar cured eye fillet with Jamaican fruit chutney on a sweet corn cake (gf)
- Peking duck pancake rolls with hoi sin and and Asian greens
- Oven dried cherry tomato, eggplant caviar and goats cheese tartlet (v)
- Pork and fennel seed rolls with paprika aioli
- Creamy smoked chicken and ham pie
- Pumpkin and gorgonzola aranchini with ricotta dip (v)
- Miniature fillet mignons with traditional béarnaise
14 pieces for a minimum 10 guests ($77 surcharge for less than 10 people)

Other Menu Options