menus

Click to view sample menus : 
- Lunch Sample Menu
- Hors D’oeuvres Sample Menu
- Premium Buffet Sample Menu

These menus are a guide only. We will happily design a seasonal menu specifically tailored to your group, rather than selecting an ‘option’.

Dietary requirements can be catered for within the regular menu or individually when notice is given. All our meat is Halal. Unfortunately, we do not have facilities to cater for Kosher meals.

For Hors D’oeuvres, room temperature menus can be designed if staff are not required.

Staff, hire and beverage packages can be included if required.

Download Sample Lunch Menus, Sample Hors D’oeuvres Menus, Premium Buffet Menus

Sample Lunch Menus
Menus below start from $22.00 / pp
(min 30 people)

The below menu's can be extended with more variety.

Lunch Sample 1
Pan bagna’ – Fresh style pressed baguette with roasted red pepper, eggplant, Gruyere cheese, basil leaves, olive tapenade and radicchio

Pulled chicken in rice paper rolls filled cucumber, Wombok cabbage, Vietnamese mint and Szechwan pepper sauce (vegan option included, gluten free)  

Coconut curried vegetable hand rolled filo parcels with house-made tomato and vine fruit chutney (vegan)  

New seasons blood plum and mascarpone tartlets  

Seasonal fruit platters   


Lunch Sample 2
House made pumpkin and saffron bread with fresh tomato, chargrilled eggplant, basil leaves, aioli  

Vietnamese rice paper rolls with coconut, lime and crunchy Asian greens (gluten free, vegan)  

Chicken fillet wrapped in prosciutto with sage and thyme (gluten free, some without prosciutto)

Mango and passionfruit curd tartlets

Seasonal fruit platters


Lunch Sample 3  
Beef, Burgundy and thyme pies with chunky house made tomato sauce  

Black rice nori rolls with avocado and pickled ginger (gluten free, dairy free)  

Paper thin mountain bread with chargrilled eggplant, mint, labne, candied walnuts and parsley  

Caramelised Bosc pear and almond frangipani tarts

Seasonal fruit platters


Lunch Sample 4  
Cotoletta of chicken in house made baguette with aöli, spinach and roasted red pepper (vegetarian option included)  

Asparagus, mint and pea frittata with caramelized onion (gluten free)

Raw cauliflower tabbouleh with mint, walnut, fresh fennel, quinoa and parsley with pomegranate molasses and lemon juice dressing (gluten free and vegan)

Local organic raspberry tartlets

Seasonal fruit platters

- Hors D’oeuvres Sample Menu
- Premium Buffet Sample Menu

Sample Hors D’oeuvres MENUS
Menus below start from $24.00 / pp
(min 30 people)

The below menu's can be extended with more variety.

Hors D’oeuvres Option 1
(Room temperature, no staff required)  

Chive crepe with smoked salmon, caper mayonnaise and fresh roquette (gluten free, dairy free)  

Chicken Waldorf and basil sandwiches in light rye bread   Pizza Rustica with roasted red pepper strips, fresh ricotta, basil and olive tapenade  

Pizza Rustica with roasted red pepper strips, fresh ricotta, basil and olive tapenade

Nori cones with sweet potato, Enoki mushrooms, sesame and miso (gluten free, vegan)  

Lacy potato rosti with smoked beef, aöli and red onion marmalade (gluten free)  

Citrus bruschetta with creamy blue cheese and caramelized apple (gluten free)  


Hors D’oeuvres Option 2
(Includes warm items, with staff)  

Button beetroot rolls (house made) with lightly smoked ocean trout, dill and mascarpone  

Peking duck crepe pockets with hoisin and julienned carrot (gluten free, dairy free)

Broccolini pizzetta with creamy blue cheese on a crispy sourdough base  

Vietnamese rice paper rolls filled with pulled chicken, cucumber,

Vietnamese mint and Szechwan pepper sauce (vegan option included, gluten free)  

Pintos - Green honey dew melon with prosciutto, “torn” buffalo mozzarella and basil leaf (vegetarian included, gluten free)  

Pine, King, Oyster and Swiss brown mushroom open tartlets in crème butter puff pastry

- Lunch Sample Menu
- Premium Buffet Sample Menu

Premium Buffet Sample Menu

Menus are a guide only. We will tailor a menu specific to your guests and event and seasonal produce available.

These menus require guests to be seated with cutlery.  


Premium Buffet Sample 1
Roasted Atlantic salmon marinated in Japanese mirin and soy sprinkled with flaked nori and black and white sesame seeds (gluten free, dairy free)

Pulled poached whole chicken, chilled and served on green melon napped with a sizzling sesame, spring onion and ginger sauce (gluten free, dairy free)

Malaysian coconut vegetable curry with roasted cashews, cauliflower, eggplant and green beans (gluten free, vegan)

Thai coleslaw with peanut lime dressing, snow pea shoots, julienne carrot, corn off the cob, Thai basil and avocado (gluten free, vegan)

Mixed mushroom salad with shitake, pine and Enoki mushrooms and sugar snap peas (vegan, gluten free)

Fresh green salad with lemon and balsamic vinaigrette (vegan, gluten free) House baked fresh bread rolls

Flourless whole boiled orange, almond and coconut cake with orange blossom water (gluten free)

Seasonal fruit platter  


Premium Buffet Sample 2
Eight hour slowly cooked lamb shoulder with rosemary served with a side of yoghurt and cucumber (gluten free, dairy free excluding yoghurt)

Roasted blue eye fillet with fennel, parsley and lemon salsa verde (gluten free) Italian eggplant parmigiana with melted fresh buffalo mozzarella (gluten free)

Cypriot grain salad with freekah, puy lentils, capers, currents, celery and pomegranate cinnamon dressing (gluten free, vegan)

Fresh fig, labne, caramelized walnut and radicchio salad, dressed with walnut oil and balsamic vinaigrette (or this could be a freshly baked quiche with short pastry)

Fresh green salad with lemon and balsamic vinaigrette (vegan, gluten free) House baked fresh bread rolls

Persian pear and pistachio cake with chocolate ganache    

Seasonal fruit platter

- Lunch Sample Menu
- Hors D’oeuvres Sample Menu