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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- Ham and melted cheese croissant
- Warm egg and bacon roll
- Scrambled egg roll
- Smoked salmon and cream cheese bagel
Fruit and grain breakfast
- Glass filled with yoghurt, muesli and berry compote
- Home made muffins
- Fresh fruit platter
- Freshly brewed coffee and Twinings teas
Full hot breakfast
Buffet or individually served
- Scrambled eggs on toasted multigrain with a side of butter
- Roasted Roma tomato
- Smoked bacon
- Grilled pork and herb chipolata
- Sautéed mushrooms
- Fresh fruit salad in a white pail box
- Freshly brewed coffee and Twinings teas
Tea
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
- Home made muffins
- Mini quiches
- Mixed Danish pastries
- Mini Croissants with jam
- Warm scones with whipped cream and jam
- Chocolate chip cookies
- Chocolate brownies
- Pain au chocolat
- Portuguese custard tart
- Blueberry and almond tart
- House baked cheese cake
- Individual tea cakes
- Fresh Fruit platter
Lunch
Working Lunch 1
- Gourmet sandwiches with assorted fillings
- Individual bowls of Greek salad or Caesar salad
- Individual pail boxes of fresh fruit salad
Working Lunch 2
- Gourmet sandwiches with assorted fillings
- Individual bowls of Greek salad or Caesar salad
- Mezze platter
- Fresh fruit platter
Buffet Options
Minimum of 20 guests
Moroccan Buffet
- Mezze platter
- Vegetable tagine with chermoula
- Grilled lamb tenderloins on couscous with harissa
- Ras el hanout chicken skewers
- Tabouleh
- Mixed leaf salad with minted yoghurt dressing
- Paprika and sultana pilaf rice
Asian Buffet
- Thai rare beef salad
- Spring rolls with dipping sauce
- Seafood curry
- Chicken satay skewers
- Aromatic jasmine rice
- Vegetable stir fry with a cucumber and tomato salad
Italian Buffet
- Mixed antipasto platter
- Tomato and bocconcini bruschetta
- Chicken cacciatore
- Grilled dory fillets with parsley risotto and a lemon caper butter
- Ravioli with mushroom sauce
- Rocket and shaved parmesan salad with balsamic dressing
Canapés
Cold, Elegant
- Confit cherry tomato on polenta bread with basil
- Sashimi tuna loin on fresh nicoise salad
- Smoked chicken, avocado & mango salad on crostini
- Mini skewer of mozzarella, peach, prosciutto & mint
- Roast artichoke & goats cheese on lemon bruschetta
- Buckwheat blini with smoked salmon & creme fraiche
- Asparagus & quails egg benedict
- Crispy lamb and filo fingers
Superior selection
- Peking duck pancake, cucumber, shallot & hoi sin
- Traditional caesar salad in a parmean basket
- Green mango & paw paw salad with marinated beef
Hot, Elegant
- Thai prawn cakes with spring onion & chilli
- Tomato & spinach arancini with basil fondue
- Mini beef wellington, jus
- Marinated chicken with mascarpone & fig on a foccacia croute
- Mini lamb kebabs with moroccan tagine dip
- Angus beef, mushroom and red wine pie, tomato jam
- Seared scallop with crisp fennel & pernio froth
- Indian sweet potato and zucchini fritters with spicy tandoori mayo
Superior selection
- Harissa crusted lamb cutlet with babaganoush dip
- Miniature beef burger with lettuce & tomato salsa
- Crispy filo prawns with vietnamese chilli dipping sauce
Standup cocktail party menu
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
- Spanish seafood paella with fresh parsley and lemon, served in a small bowl
- Mini bangers & mash with caramelized onion gravy, served in a small bowl
Dessert canapés
- Hot rhubarb & custard shot
- Rich chocolate cup with fresh strawberry
- Mini tiramisu
- Champagne jelly with raspberry & mint
- Mini gelato cones
Sitdown menu
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- Butternut squash veloute with wilted spinach, wild mushroom and parmesan crisp
- Herb crusted tuna loin with shredded vegetables and wasabi cream
- Seared king scallops on green pea puree, candied orange chicory, smoked pancetta crisp
- Duck rillettes with celeriac puree, asparagus, sweet plum dressing
- Smoked chicken, fresh sweet mango and baby gem salad with vanilla anise syrup
Main
- Charred eggplant and bocconcini rolls served with herb lingioni and tomato cream
- Pan roasted barramundi on crushed new potatoes, baby leeks and fresh herb salad
- Pancetta adn sage wrapped swordfish served on a green bean and carrot bundle, green olive tapenade
- Crispy grain fed pork belly with baby carrots, potato rosti, jus
- Confit shoulder and canon of lamb with puy lentil and creamed celeriac
- Roast fillet of beef with baby potatoes, sweet green cabbage and green beans
Dessert
- Vanilla creme brulee wih mandarin jelly and pistachio crunch
- Chocolate delice with sesame wafers and poached strawberries
- Frsh cream mille feuille served with macerated berries and mint
- Muscovado brown sugar and granny smith apple tart tatin
- Cheese plate – a selection of Australian and imported cheeses with house made chutney and crackers
Optional Sides
- Chat potatoes roasted in rosemary and sea salt
- Creamy mash
- Garlic buttered beans
- Steamed seasonal vegetables
All menus served with:
- Warmed bread rolls
- Freshly brewed Toby’s estate coffee and tea
- Chocolate truffles
