Menus

Our menus are tailor-made to suit our client’s specific requirements 

Small sample of our canapes:

A tartlet of sticky pomagranate caramelised onions, seared scallops, fresh chilli rinse

Tiny sweetcorn and corriander fritters, sumac red pepper spice, crisped pancetta

Served on a crisped sourdough crostini, Wagyu of smoked beef, smoked tomato relish, spiced pea puree.

Bangalow pork sausage, braised fennel, Moroccan influences, oven-crisped in filo pastry, with plum and rhubarb salsa.

Petite cajun chicken burgers, bite size, Baba Ghanoush, smoked tomato chutney, simple salad.

Served on chopsticks, fresh prawns, smoked salmon, pickled ginger, white wasabi aioli

Fresh fig, gorgonzola cheese, wrapped in prosciutto, seared and served in spoons with a wildberry sweet and sour drizzle.

Little hotdog, Hungarian spiced sausage, Sauerkraut, smoked tomato conserve.

Lamb and chilli pies, slow-cooked in pinot noir,slight taste of fresh rosemary.

A tartlet of twice baked cherry tomatoes, black olives, Meredith goat's cheese, with a white truffle salt scent

Sample Dinner Menu:

:A simple selection of pre-dinner canapes to proceed.

:Entree: A duo of fresh Hervey Bay scallops and prawns seared and served on a spiced pea risotto, preserved lemon butter cream reduction.

:Principle: Pan-fried Duck breast, tamarillo and beetroot conserve, accompanied with whipped sweet potato and wok tossed green beans.

:Sweet: Twice baked Belgian chocolate souffle, accompanied with a decadent white chocolate and Baileys Irish creme pot, Vanilla bean cream.

:To finish: A selection of two local cheeses accompanied with glace cumquat's, fresh figs and a pear and calvados conserve

:Home-made fudge:

             
 Please contact us for our tailor-made degustation and dinner menus, Our canapes vary to the season and availabilty of fresh produce.