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!
Canapés
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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 anad 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
