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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- Vegetarian rice paper wraps, rice wine chilli sauce
- Ballotine of duck and cherries, red witlof
- Confit of 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 selection
- Peking duck pancake, cucumber, shallot & hoi sin
- Light soy infused tuna on nori and sesame coated rice
Hot, Elegant
- 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
- Braised then chargrilled giant octopus, caramlized onion and tomato relish
- Israeli cous cous, parsnip puree, toasted almonds and baked potato foam
- Angus beef, mushroom and red wine pie
Superior selection
- 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
- Raspberry jubes, lemon sugar
- Lime curd, vanilla cream tart
- Chocolate mousse, blueberry and ear grey tea shot
- Mini gelato cones
Sitdown menu
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- Ballotine of confit and roast duck, persimmon compote, almond tuille, raddichio
- 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, fondant 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
- Potato gnocchi with red pepper relish, witlof, pecorino cheese and opal 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
