Our innovative menu collection has something to suit all tastes and is changed seasonally to ensure new menus can utilize fresh produce at is peak. Our dishes are delicious, substantial and a visual treat. This combined with our top team of chefs creates magic!
Breakfast
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- Yoghurt, muesli and berry compote
- Mini freshly baked muffin
- Fresh fruit salad
- Nudie juice
Full hot breakfast
Buffet or individually served
- Scrambled eggs on toasted sourdough
- Roasted roma tomato
- Smoked bacon
- Grilled chipolata sausages
- Sautéed mushrooms
- Sliced seasonal fruit
- Freshly brewed coffee and Twinings teas
Tea breaks
Morning and afternoon
- Option 1 - Includes 1 item from our Tea break selections and freshly brewed coffee and Twinings teas.
- Option 2 - Includes 2 items from our Tea break selections and freshly brewed coffee and Twinings teas.
Tea break selections
- Mini berry muffins
- Mini chocolate muffins
- Freshly baked scones, hanks jam & cream
- Warmed banana bread
- Warmed pear & raspberry bread
- Citrus & poppyseed cake
- Chocolate chip cookies
- Selection of mini danish
- Warm mini croissants, hanks jam
- Portuguese custard tart
- Caramel & dark chocolate slice
- Chcolate brownies
- Fresh fruit skewers with granola and yoghurt
Lunch
Working Lunch 1
- Array of wraps, rolls and sandwiches with gourmet fillings
- Individual bowls of either Greek salad or Thai green chicken curry or Soup de Jour or Vegetarian pizza
- Sliced seasonal fruit
Working Lunch 2
- Array of wraps, rolls and sandwiches with gourmet fillings
- Individual bowls of either Greek salad or Thai green chicken curry or Soup de Jour or Vegetarian pizza
- Hot platters
- Sliced seasonal fruit
Deli Lunch
- Assortment of fresh breads
- Charcuterie plate of contintental meats
- Selection of antipasto, dips and spreads
- Sliced seasonal fruit
Bento box
- Sushi
- Vietnamese rice paper rolls
- Aromatic thai salad, tofu, crispy onion and coriander
- Chargrilled beef and papaya salad, peanuts, Vietnamese mint
- Peking duck pancakes, cucumber, shallot and hois sin
- Chinese five spice home made rice crackers
Platters
- Classic New York hot dog (mini style), American mustard and cheese
- Tempura fish pieces with lemon and tartare sauce
- Salt & peper squid, lime and chilli dipping sauce
- Mini lamb kebabs with tzatziki dip
- Vegetarian spring rolls, dipping sauce
- House sausage rolls, sauce
Buffet menus are also available on request
Canapés
Cold
- Vegetarian rice paper wraps, rice wine chilli sauce
- Ballotine of duck and cherries, red witlof
- Confit cherry tomato, creme fraiche, opal basil tart
- Shot of cured salmon, pickled cucumber, lemon jam
- Bresaola fingers filled with celeriac and hazelnut remoulade
- Skewered beetroot, raisins and goats cheese, chardonnay vinaigrette
- Ceviche of kingfish - corn, tomato, shiso salad
- Assortment of sushi with wasabi, pickled ginger and soy
Superior
- Peking duck pancake, cucumber, shallot & hoi sin
- Light soy infused tuna on nori and sesame coated rice
Hot
- Steamed mini pork bun
- Mixed mushroom and gruyere arancini
- Crispy braised beef cigars, bearnaise sauce
- Snapper croquette, coriander and aioli
- Mini crispy pork belly, cauliflower anglaise, shaved fennel
- Angus beef, mushroom and red wine pie
- Braised then chargrilled giant octopus, caramelized onion and tomato relish
- Israeli cous cous, parsnip puree, toasted almonds and baked potato foam
Superior
- Cumin spiced lamb cutlet,minted sheeps milk yoghurt
- Twice cooked quails breast, garlic custard, fennel seed
Substantial Dishes
Why not offer your guests something more substantial!
- Stir fied beef with pad thai noodles & oyster sauce, served in a pail box
- St Arnou tempura fish and chips with lemon and tartare, served in a pail box
- Selection of mini pizzas
- Sushi station - assortment of sushi, wasabi, ginger and soy
Dessert canapés
- Mini gelato cones
- Raspberry jubes, lemon sugar
- Lime curd, vanilla cream tart
- Chocolate mousse, blueberry and earl grey tea shot
Sitdown menu
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- Ballotine of confit and roast duck, persimmon compote, almond tuille, radicchio
- Pan fried quails breast, risotto, parsley puree and vichy carrots
- Crispy pork belly, sweet corn puree, wood ear mushroom, garlic chives
- Smoked salmon and creme fraiche terrine with horseradish, chervil and wholemeal cracker
- Goats curd tart of carrots, baby radish, toasted almonds, lemon jam vinaigrette
Main
- Lamb rump, soft polenta, watercress and caramelized onions
- Twice cooked chicken breast, thyme farce, soubise, kipfler potato and jus gras
- Pan roast barramundi, cannellini beans, fennel and pork belly cassoulet
- Roast beef, mille feuille potato, spinach puree, glazed wild mushrooms
- baked potato gnocchi, pepperonata, tallegio cheese, confit tomato, baby leeks and basil
Dessert
- Lemon curd and meringue on sable biscuit with raspberry jube
- Chocolate ganache and caramel tart, salted peanuts, vanilla ice cream
- Baked cheesecake, blueberry compote and kiwi fruit jelly
- Liquorice parfait, lime syrup, pineapple foam
All menus served with:
- Warmed bread rolls
- Freshly brewed Toby’s estate coffee and tea
- Chocolate truffles
