Menus

A menu for any occasion

Construct a menu for any occasion. We can cater for everything from an intimate cocktail party to a formal dinner – to a Cup Day marquee.
We work with you to design the perfect menu. Our menus are ever changing with new and innovative dishes to complement old favourites that simply stand the test of time. And everything is prepared and cooked in our own kitchen, so freshness and quality is assured.
We love talking menus! Give David a call.

Below is a sample of some recent menus we have designed and produced for happy customers.

DINNER AT HOME FOR A SPECIAL OCCASION

ENTRÉE

• Mini veal steak wrapped in prosciutto resting on a pea mash with champagne jus & fried leek
• Seared scallops on truffled cauliflower with crispy prosciutto & micro herbs

MAINFARE

• Roast breast of duckling served on a bed of roasted chat potatoes & sautéed bok choy with orange scented jus
• Lamb cutlets with a macadamia nut crust served on a sweet potato & spinach mash with a rich tokay sauce & snow peas with roasted sesame seeds

DESSERT

• Champagne jelly with fresh berries, toffee shards & red currant reduction.
• Poached pear filled with a cherry brandy mascarpone & drizzled with a red currant reduction

MARQUEE WEDDING RECEPTION 

SAVOURIES ON THE LAWN

• Fresh oyster in Chinese spoon with chilli lime dressing
• Rare fillet of beef on baby yorkshire pudding with tomato tepernade
• Smoked salmon & nori omelet with salmon roe
• Peking duck in a chive & coriander pancake
• Spinach & goats’ cheese tartlets with tomato relish

BUFFET DINNER

CARVED HOT TO THE PLATE

• Slightly rare baked eye fillet of beef with seeded mustard & sundried tomato jus

DECORATED PLATTERS

• Breast of chicken wrapped in crispy prosciutto & filled with fresh basil leaves, sundried tomato, pistachio nuts & goats’ feta
• Macadamia nut encrusted lamb cutlets with tokay sauce
• Whole poached Atlantic salmon with lime & dill mayonnaise

BOWLS

• Hot baked chat potatoes with rosemary & sea salt
• Hot baked baby carrots, Persian feta, pine nuts & honey butter
• Green salad with cherry tomatoes, spring onion, avocado, shredded snow peas
• Rocket, mango parmesan & pine nut salad with virgin olive oil

DESSERT BUFFET

PETITE DESSERT PLATTERS

• Heart shaped couer a la crème with tamarillo coulis
• Champagne jelly with fresh berries & toffee shards, cinnamon red wine syrup
• Hot chocolate brownie with warm chocolate sauce
• Mini pavlova with Chantilly cream & passion fruit coulis

COCKTAIL PARTY ENGAGEMENT

COLD

• Chicken, avocado & bacon roulade with a hot mango chutney
• Smoked salmon & nori omelet with salmon roe (celiac)
• Peking duck in a chive & coriander pancake
• Assorted hand rolled sushi with wasabi & soya dipping sauce

HOT

• Slightly rare baked fillet of beef served on baby Yorkshire pudding with seeded mustard
• Crumbed timbales of shrimp and seafood, deep fried and served with a hollandaise sauce
• Prawn toast sprinkled with sesame seeds and served with a sweet plum sauce
• King prawn cutlet garnished with roasted almonds, wrapped in noodle pastry, deep fried & served with sweet chilli dipping sauce
• Fresh Tasmanian oysters crumbed & deep fried, served on a Chinese spoon with a dill mayonnaise
• Peking duck with shredded snow peas & bean shoots, wrapped in noodle pastry and served with a hoi sin dipping sauce

SWEET THINGS

• Lemon curd tartlets topped with fresh passionfruit
• Vanilla bean pannacotta with petite strawberry & mint salad