Substantial Finger Food
All of the substantial finger food is served on purpose designed dishes and form a degustation of mini entrees. To support this style of food a base plate is provided with a frame attached that supports the guest’s glass, to this our staff replace the dishes as required, leaving the guests with the appropriate fork needed and the glass in tact. This ensures that the eating process is user friendly and reduces the risk of spillage
For $70pp over 3 hours choose 6 of the following items. We suggest at least one sweet item to finish.
Certain items subject to seasonal availability
- A tartlet of Woodside goats cheese with caramelised pears & a splash of apple balsamic
- “Avocado antipasto” – A selection of smoked, cured, roasted & chargrilled items with 2 dips in an individual avocado served per person
- A tempura of WA king prawns with a ragout of oyster mushrooms & a wasabi aioli
- A “shooter” seafood cocktail (prawn, oyster, mussel & squid) with a lime dressing
- Pan seared scampi tails, wrapped in butter puff with Persian fetta & fresh sage
- Spring Bay scallops wok seared, on daikon & topped with a sticky tomato & saffron jam
- Mousse of slipper lobster, topped with a QLD tiger prawn, with a salsa of mustard cress, truss tomato & avocado
- Petite salad of sugar cured salmon, steamed asparagus, wild rocket & pickled ginger & topped with an orange scented mascarpone
- A roulade of Tasmanian smoked salmon with baby English spinach & a dill and salmon roe crème fraiche
- A fragrant Thai broth with a chilli crab dumpling & fried noodles
- *West Australian Scampi tails wrapped in butter puff with a saffron butter
- Soy lacquered chicken fillet wrapped in a betel leaf with shaved fresh coconut, mango, roasted peanuts & a mild chilli jam
- Warm salad of 5 spiced duck breast & soba noodle with pickled cucumber, fried shallots & a light hoi sin & sherry dressing
- Medallion of eye fillet, topped with a white truffle & shiitake mushroom pate & wasabi cream
- Spring lamb cutlets filled with pesto & English spinach with a fig & tomato relish
- A quenelle of porcini flavoured risotto, topped with a medallion of seared lamb fillet & basil oil
Something sweet
- A miniature crème brulee, flavoured with Grand Manier, brandied orange segments & biscotti
- A quenelle of chocolate ganache with raspberries & Iranian candy floss
- A petite tart of lemon curd & raspberries
- A puff pastry cornet filled with a wild berry compote & ginger scented mascarpone
Thse menus are for a min of 25 people. No BYO on functions. 10% surcharge on sundays. 3% surcharge on diners/amex. Menu subject to change. 28/6/09