Sample Menu Options

Starting Plate

  • Chilled Gravlax ‘Czarina’ – local salmon cured in beetroot and dill and a hint of vodka with finely chopped egg and caviar, accompanied  lime aioli served with crostini toast.
  •  Antipasto Taster Plate – selection of cured meats, fish, marinated vegetables, olives, sun-dried tomatoes, frittata,with specialty salad with grissini sticks.
  • Tortellini Boscaiola – chicken filled pasta served with mushrooms, chorizo and cream sauce.
  • Soup of the day – created with fresh market produce – choose a chilled soup eg (Gazpacho or Mango & Cucumber) or piping hot option eg ( Chicken Creme & Asparagus or Minestrone)
  • Char-grilled Salmon – served on a bed of avocado and tomato salsa with fresh asparagus.
  • Beef Carpaccio – thinly sliced beef fillet fused in extra virgin oil prepared with scattered pine nuts, chives and shaved parmesan and finished with rocket leaves, remoulade and lemon slices.
  • Cold oyster tasting plate – soy & jalapeno, chilli & ginger, passionfruit & lime, radish & saun blanc, nude & lemon, egg & vaviar.
  • Vegetarian Crepe – filled with mushrooms, baby spinach, and goat’s cheese with a béchamel sauce.

Main Plate

  • Chicken and Mushroom Risotto, – fused with bacon, shallots, white wine and freshly grated pecorino.
  • Roasted  Fillet of Beef Fillet – together with baby beans, sautéed potatoes, oven crisp herbed vegetable medley and complimented with a red wine jus.
  • Veal Scallopini – with mushroom and cream sauce served with roasted mediteranean-style vegetables and  rosemary & garlic  potatoes.
  • Lamb Rack – seared then roasted and presented with creamed spinach topped with pine nuts, spanish beans and potato flan with a rich balsamic reduction.
  • Pan-Roasted Pork Tenderloin – with braised red cabbage and choice fresh vegetables finished with a creamy demi-glace sauce.
  • Chicken Breast – wrapped with a prosciutto, filled with brie, sage butter sauce and accompanied with seasonal vegetables and potato gratin.
  • Flounder Waleska – succulent fillets cooked in dry wine, cream, capers, shallots  finished with seasonal vegetables and scallop potato.
  • Vegetable Cannelloni – together with spiced pumpkin, Asian green stack, rich tomato sauce and grated parmesan.

Dessert Plate

  • Baked Berry Cheesecake – with a chocolate shard and berry coulis.
  • Zesty Passionfruit Curd Tart – drizzled with white chocolate, served with passion fruit coulis and double cream.
  • Rich Tiramisu – accompanied with crème de cacao peaks.
  • Raspberry Lime Tart – chocolate shortbread shell with citrusy lime brulee, topped a juicy red raspberry glaze and meringue.
  • Freshly Selected Fruits – in a hand created cake tart shell with frangelico crème fraise.
  • Trio of Sorbet – served in a delicate shell with wafer fingers.

 Prices Guideline

2 Courses – Aprox $32 per person

3 Courses – Aprox $42 per person

Food/Drink Servers – $35 per hour per person

 Gourmet Cheese Platter  (Additional)

A selection of fine Australian cheeses from King Island, Bellarine Peninsular and Gippsland served with dried fruits, variety of crackers, bread, nuts and jelly.

Petit Fours and Brewed Coffee  (Additional)

A selection of chocolates, biscuits and brownies including brewed  coffee.

Dinner/Lunch is served with individual rolls and butter.





Canapés List – Hand Created          

Cold Canapés  (minimum of 8 of each type)

  1. Spiced tomato gazpacho in shot glass with basil and cucumber garni
  2. Antipasto crostini – Roasted tomato, artichoke and green olive on babaganoush toast
  3. Hungarian salami on olive tapenade crostini with feta topping
  4. Smoked trout and creme fraise on a toasted crostini
  5. Roast duck and Chinese marinated vegetables in a crispy wonton
  6. Prawn and coconut whipped mousse in a crispy wonton
  7. Smoked salmon on crusty bite with goats cheese and caviar
  8. Glazed roast beef with remoulade and crispy onion on mustard crostini
  9. Crab with mascarpone cheese on toasty bite
  10. Salmon cured with beetroot and dill on a blini with baked egg garni
  11. Mini tomato and basil bruschetta
  12. Smoked ham with Italian salad on seeded rye bread
  13. Strawberry and buffalo mozzarella sticks with roasted caraway seed
  14. Creamed pea and avocado spoons with crispy pork and pickled asian vegetables
  15. Avocado and creme fraise spoons topped with a baby roasted balsamic tomato
  16. Tenderloin crostini with goats cheese and pesto


Hot Canapés    (minimum of 8 of each type)

  1. Warm seafood chowder in shot glass served with crostini
  2. Creamy baked salmon in puff pastry
  3. Pork frikadeller meatball stick with caramelised onions and sweet sour cucumber
  4. Chicken skewer with a rich satay glaze
  5. Bacon and halloumi spears
  6. Chinese spoons with prawn and panchetta
  7. Caramelised sticky pork belly in a crispy wonton
  8. Gnocchi spoons with rich tomato, basil and wine sauce
  9. Baked pumpkin and coriander in sesame pastry case with yogurt mint dip
  10. Chicken skewers with spicy mexicana salsa
  11. Individual gourmet pies with homemade tomato relish
  12. Mini beef meatballs with tomato and capsicum relish
  13. Deep fried camembert and cranberry glaze
  14. Chinese hand-made prawn dumpling
  15. Anchovie stick – filo encased morsels
  16. Asparagus spears in pastry
  17. Baked ravioli spoons in a rich tomato reduction
  18. Tomato and feta tarts


Mediterranean Antipasto Platter    antipasto               

A combination of cured meats, green and black olives, marinated vegetables, sun-dried tomatoes, frittata, dukkah chicken and accompanied salad served with grissini sticks and bread.


Middle Eastern Dip Platter            dips

 An appetising combination of a trio of dips with vegetable crudités, savory corn chips and crackers.


Fresh Fruit Platter                  fruit

An array of selected fresh seasonal fruit together with accompaniments and exotic dipping sauces.


Gourmet Cheese Platter         cheese-platter

A selection of fine Australian cheeses from King Island, Tasmania and Bellarine Peninsular served with dried fruit, variety of crackers, nuts and jelly.


Deluxe Supper Platter

  • Mini baguette rolls with smoked salmon & mascarpone
  • Dukkha coated roasted chicken drumettes
  • Savoury crullers with bacon & feta filling
  • Creamed avocado and green pea spoons
  • Duo of dips with crackers & grissini
  • Pork & veal frikadeller skewers
  • Warm marinated olives & chili
  • Sweet soy glazed meatballs
  • Herb & vegetable frittata
  • Tasty grilled chipolatas
  • Pickles/sauces