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!
Our Executive Chef is always happy to tailor a menu specific to your event needs.
Canapés
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- Snow pea sprout rice paper wraps with peanut and carrot, rice wine chilli sauce
- Blue swimmer crab rice paper wraps, dipping sauce
- Goats cheese, beetroot relish tart, chervil and verbena
- Skewered prawn, papaya and salted cucumber, cashew and lychee dipping sauce
- Smoked salmon and cream cheese terrine, cucumber jelly and salmon roe
- Shot of almond milk, mixed asparagus salad, lemon jam and mache
- Assortment of sushi with wasabi, pickled ginger and soy
- L Eat's BLT - shot glass of crispy bacon, iceberg lettuce, confit tomato, crouton and mayonnaise
Superior selection
- Peking duck pancake, cucumber, shallot & hoi sin
- Light soy infused tuna on nori and sesame coated rice
Hot, Elegant
- Crispy aromatic duck cigars, chilli lime glaze
- Steamed mini pork buns
- Parmesan and mozzarella croquettes
- Moroccan spiced chicken pastille, fig chutney
- Crispy braised beef cigars, bearnaise sauce
- Lobster and prawn bouillabaisse arancini
- Angus beef, mushroom and red wine pie
- Proscuitto wrapped sea scallop, marjoram, red pepper vinaigrette
- Crispy polenta chips, tallegio, lemon thyme
Superior selection
- Cumin spiced lamb cutlet, minted sheeps milk yoghurt
- Grilled whole scampi tails, chive beurre noisette
Substantial Dishes
Why not offer your guests something more substantial!
- Tandoori beef, steamed rice, cucumber raita, served in a china bowl
- Tempura battered fish and chips with lemon and tartare, served in a pail box
- Pizzas - margherita, hawaiian, vegetarian
- Roast pumpkin, spinach and pine nut carnaroli risotto, served in a china bowl
Dessert canapés
- Mini gelato cones
- Kiwi, vanilla and strawberry fairy floss trifle
- Black forest swiss roll with a cherry on top
- Banofee tartlet
Sitdown menu
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- Duck confit, red cabbage choucroute, watercress and gaufrette
- Crab and sweetcorn risotto, asparagus, mustard cress and parmesan
- Snapper croquette with aioli, red endive and rocket salad
- Beetroot and goats cheese tart with trufle honey & almonds
Main
- Twice braised lamb shoulder, soft polenta, baby vegetables and rosemary jus
- Coppa crusted hapuka on crushed kipfler potato, gordal olives and baby radish
- Roast beef tenderloin, fondant potato, green beans, red pepper puree
- Roast chicken breast, skordalia, steamed salty eggplant, glazed shiitake mush
- Potato gnocchi with red pepper relish, witlof, pecorino cheese and basil
Dessert
- Slow baked lime tart, blackberry conserve, vanilla bean ice cream
- Apple and pear crumble, cinnamon chantilly cream, apple chips
- Mille feuille of fresh and preserved strawberries, creme patissiere, whipped chocolate sauce
- Passionfruit bavarois, white chocolate truffles, mango coulis
All menus served with:
- Warmed bread rolls
- Freshly brewed toby’s estate coffee and tea
- Chocolate truffles
