Please see our extensive menu selection for

• Paella Catering from 20-45 guests
• Tapas Catering from 12 guests
• German Food from 6 guests
• Plant based Vegan Food from 6 guests
• Vegetarian Catering from 6 guests

Japanese Sea Scallops- pan seared  sweet miso glazed scallops served on smooth cauliflower puree with crispy pancetta, baby capers, chive lemon butter and nori

Smoked salmon-Avocado salad- Honey,lemon,dill flavoured , served with beetroot, avocado, orange, radish, pomegranate and fennel shavings

Duck Pancakes- filled with cucumber, spring onions and plum dipping sauce, served with pickled daikon, radish and cabbage slaw

Arancini- Italian deep- fried flavoured rice balls filled with mozzarella cheese and smoked ocean trout,served with basil pesto, toasted garlic aioli and Panzanella salad

Oysters 3 ways- just opened- 

1. Japanese style-Soy,Ginger, Mirin,Rice Vinegar,Sesame Oil,Chives 
2. Natural with Mignonette Sauce- freshly shucked oysters  served on ice with a traditional French mignonette sauce(shallots, with aged vinegar and black pepper)
3. Kilpatrick-  A classic Australian preparation -oysters topped with diced bacon, worcestershire sauce, tabasco and bread crumbs, grilled until crispy 

Beef Carpaccio- with truffle oil ,arugula salad, freshly cracked black pepper, Crostini

Roasted field Mushroom, haloumi, teriyaki, sweet potato, charred broccolini

Goat Cheese Tartlet with Portobello mushroom confit, heirloom tomatoes, caramelised onion jam, extra virgin olive oil and baby rocket

Mushroom Tortellini, burnt sage butter, hazelnut, black pepper and Persian feta

Calamari and Haloumi Salad- lightly dusted calamari served with rocket, cucumber, olives, semi dried tomato, onion and haloumi bites

Mini Crab Cakes- succulent crab cakes served roasted red bell peppers with a tangy remoulade sauce and cucumber salad

Shellfish Bisque- a rich creamy soup made with shellfish stock, finished with cream and a hint of Cognac

Wild Mushroom Tart with truffle emulsion-a delicate puff pastry tart filled with a variety of wild mushrooms and drizzled with truffle emulsion

Heirloom tomato and burrata salad- creamy burrata cheese served with heirloom tomatoes, fresh basil, olive oil and balsamic reduction

Pork and Veal Terrine with Brioche and Fig jam- homemade meat terrine with pistachios served with toasted brioche and sweet fig jam

Antipasto Platter- individual plate or platter for the table -combination of cheeses, cured meats,  marinated vegetables, breads, assorted dips,  fresh fruits                                        

Quail 3 way-  1. Star anis flavoured crumbed breast, 2.seared breast with aubergine ratatouille, 3. confit of leg- Himalayan salt and pink pepper corn style 

Grilled Endeavour Prawns- with sweet and sour watermelon sauce, asparagus, Kumara, leek and Cavolo nero

4 Cheese Savory Soufflé- twice cooked, Cheddar, parmesan, gruyere, Gouda with bacon, cos salad, hazelnut oil, Dijon mustard vinaigrette

Squid Ink Linguine, with saffron and chilli infused grilled baby squid, scallops and prawns

Prawn, spinach and garlic chives wonton- steamed, master stock, kombu, spring onions, shitake mushrooms

Cauliflower Risotto- three cheese flavoured, chorizo sausage, red chilli, snow peas, green peas and puffed Quinoa

Char Sui Benedict-Char Siu glazed bacon, poached eggs, potato hash, miso hollandaise. kimchi salad, togarashi granola

Mussel, Prawn and Clam Chowder with Garlic Sourdough Croutons 

Sweetcorn fritters with Harissa Yoghurt, avocado salsa, pickled radish and micro herbs

Beetroot Gravlax with Gin and Lime Salt, Cucumber salad and Rye

French Crepes filled with Seafood Ragout and Shellfish Sauce

Mezze Share Platter-Grilled Chicken, marinated olives, chorizo, beetroot, hummus, basil pesto, tzatziki, crumbed feta with side grilled pita bread 

Thai Beef Salad-marinated beef, cherry tomatoes, cucumber, purple cabbage, roasted peanuts, mesclun lettuce, red onion, soy chilli, citrus dressing

Seared Scallop and slow cooked pork belly, eggplant caponata, pomegranate molasse, micro-greens

Duck Rillettes- with cornichons and sour dough-shredded Duck confit served in a small jar, paired with pickles, mustard and toasted sourdough bread.

Blue Swimmer Crab Salad with avocado and citrus- delicate king crab meat mixed with fresh avocado and citrus segment, served with a light vinaigrette

Tuna Tataki with ponzu and pickled ginger-lightly seared tuna served with ponzu sauce, pickled ginger and sesame seeds

Meats:

Duck Confit- spiced with star anis, garnished with orange, hazelnut and dates, chargrilled asparagus, green Pea Puree

Moroccan Lamb tagine- slow cooked lamb with Moroccan spices, served with couscous and preserved lemon

Beef steak -Juicy beef steak served with truffle mashed potatoes,sauteed asparagus, Dutch carrots and Tasmanian mountain pepper berry butter

Cassoulet-French slow cooked stew made with pork shoulder, bacon, duck confit and white beans, Gourmet Chorizo Sausage, Lyonnaise Potatoes

Slow braised Beef cheeks, Paris mash, shallot, garlic confit and red wine sauce

Beef Filet Mignon, char grilled, mustard herb crust, bacon and onion jam, parmesan chart, rosemary jus

Osso Bucco- braised slow cooked veal shanks in a rich tomato sauce with mushrooms, gremolata and creamy  mascarpone and parmesan polenta

Chicken Ballotine -Chicken breastfilled with Spinach and feta, served with a creamy garlic sauce, mashed potatoes and broccoli

Roasted  Pork tenderloin,marinated in honey and garlic with bush tomato chutney and creamy wholegrain mustard sauce

Slow-cooked Lamb Shank-tender lamb shank braised in red wine and herbs, served with creamy polenta and roasted root vegetables

Duck a l'orange-classic French duck dish with a tangy orange sauce, served with dauphinoise potatoes and green beans

Herb-Crusted Rack of Lamb-served with  oven baked rosemary potatoes and ratatouille

Seafoods:

Grilled Swordfish with lemon caper sauce- Swordfish steak grilled and topped with a tangy lemon caper sauce, served with roasted fingerling potatoes and sauteed greens

Pan seared John Dory with truffle butter- a succulent fillet of pan seared John Dory, served with a rich truffle butter and green asparagus

Herb crusted Blue Eye Trevalla with Champagne cream sauce-Halibut fillet crusted with fresh herbs and breadcrumbs, oven roasted and served with a delicate champagne cream sauce, baby potatoes and ikura

Blackened Snapper with Mango Salsa- a flavorful snapper fillet blackened with Cajun spices, paired with a Mango salsa, served with coconut rice and grilled vegetables

Seafood medley, grilled Tasmanian Atlantic salmon, king prawns, salt & pepper squid, fresh prawns, American cocktail sauce, sweet corn salsa

Fish pie, prawns, leek, fennel, mushrooms, spinach, crispy puff pastry served with side vegetables, creamy potatoes and green salad

Miso-glazed Murray cod with bok choy - a delicate black cod marinated in a miso glaze, then roasted and served with sauteed bok choy and jasmine rice

Grilled Barramundi- fresh barramundi fillet, lemon and herb seasoning, with roasted tomato, olive and caper chutney, roasted potatoes

Seared Scallop and Prawn Gratin with Saffron Risotto- cooked in a creamy garlic and white wine sauce,  topped with cheese, served with buttery saffron risotto and a balsamic glaze

Lobster Thermidor (extra $ 50 per person)- succulent half lobster, baked in velvety Chablis cream sauce, delicately seasoned and topped with a golden gratin crust, served alongside a duo of wild and brown rice with a medley of tender seasonal steamed vegetables.

Chocolate 5 Ways- walnut chocolate fudge brownie, espresso chocolate mousse, 80% dark chocolate whipped ganache, salted chocolate crumbs,chocolate ice cream

Frozen Krokant Parfait- almond sponge, topped  with meringue like custard, mixed with candied roasted nuts, then frozen, served with Morello cherries and crème Chantilly

Strawberry Fusion Medley - a harmoniously blend of macerated strawberries and white chocolate with elements of strawberry sorbet, strawberry gel, strawberry infused cream, strawberry cold set cheesecake mousse and a balsamic reduction pairing.

Steamed Orange Ginger Pudding- with cinnamon cream, salted butterscotch orange glaze and Orange Sorbet

Pavlova-a meringue based dessert with a crisp crust and soft,light inside, topped with whipped cream, fresh strawberries, kiwifruit and passionfruit

Classic Crème brulee- rich baked custard topped with a layer of caramelized sugar, seasonal fruits

Australian  Cheese Platter- individual plates or platter- A selection of fine cheeses, including Brie, Gouda and aged Cheddar, served with gourmet crackers, fresh fruits, nuts and homemade fig Jam 

Lemon Myrtle Cheesecake- a creamy cheesecake infused with the unique flavour of lemon myrtle, often served with a macadamia crust

Lamington-Sponge cake squares coated in chocolate icing and rolled in dessicated coconut filled with strawberry jam

Lemon Crepes- fine thin pancakes filled with lemon custard and raspberries

Macadamia tart- A tart filled with a rich caramel and macadamia nut mixture accompanied  by a dollop of whipped cream and coconut ice cream

Eton Mess- a delightful mix of crushed meringue, fresh strawberries and whipped cream

Passionfruit tart- A tart with a crispy pastry shell filled with a tangy passionfruit curd, topped with fresh passionfruit pulp served with ice cream and whipped cream

Chocolate Mousse- A light and airy dessert made with high-quality chocolate, topped with whipped cream and chocolate shavings

Hazelnut Dacquoise- Layers of hazelnut meringue with a rich buttercream, garnished with roasted hazelnuts, chocolate anglaise

Gourmet Banana Licious-banana bread served warm, baked to a golden brown, with a tender crumb and a slight caramelisation on the edges, accompanied by a silky citrus mascarpone,topped with banana chips, sprinkled with caramel crunch and salted caramel ice cream 

Flourless Orange Cake- a refined and indulgent dessert  made from whole oranges , offering a rich and moist texture with intense sweetness of citrus flavor, balanced by the slight bitterness of the orange zest. Ground almonds replace the flour. It is served with a silky citrus creme anglaise and finished with toasted almond slivers, creme Chantilly  and Citrus Sorbet. GF

Chocolate And Vanilla Bavarois- dual layers of chocolate and vanilla Bavarian cream, accompanied by a delicate almond tuile for crunch finished with dark chocolate ganache and vanilla sauce, garnished with fresh berries . 

Prosecco Sabayon With Berry Compote- a refined classic Italian dessert infused with the light fruity notes of Prosecco, a delicate airy custard, frothy and velvety cream with the subtle sweetness of the Prosecco adds an elegant effervescence, served with a rich, glossy texture like berry compote.

Salted Caramel And Chocolate Tart- poached pears, creme diplomate, sauce Anglaise

Apple Crumble- Baked apples topped with a crumble mixture of butter, flour and sugar, served warm with a scoop of Vanilla ice cream

Tiramisu- An Italian dessert made of layers of coffee-soaked ladyfingers, mascarpone cheese and cacao powder 

Brazilian Pineapple- grilled with brown sugar, cinnamon, rum, cilantro, lemon-scented mascarpone and pistachios

Sticky date pudding- A rich moist cake made with dates, served with a warm butterscotch sauce and vanilla ice cream

Chocolate Fondant- A decadent cake with a gooey, molten center, served with a scoop of Vanilla bean ice cream

Flourless Chocolate Cake- A dense, rich chocolate cake that is gluten-free, garnished with fresh berries and dusted with icing sugar 

Berry Trifle Cake- modern and luxurious layers of delicate sponge cake, rich pastry cream, a vibrant medley of fresh seasonal berries,finished with  a delicate berry gel and creme Chantilly. 

Banoffee Pie-A pie made with bananas, cream and toffee on a biscuit base

Panna Cotta- A creamy Italian dessert made from sweetened cream thickened with gelatin, flavored with vanilla, served with a berry compote

Lemon Tart-A tart with buttery pastry crust with a smooth, tangy lemon custard, topped with icing sugar

Chia Pot- with coconut yoghurt,berries,coulis and toasted granola

VIP French Dessert: a classic French delicacy, our Crepes Suzette are prepared a la minute and flambeed tableside for an unforgettable experience. Delicate, thin crepes are generously filled with a luxurious Suzette butter, caramelised sugar and a splash of fresh orange juice, than flambeed to elevate the vibrant notes of Grand Marnier,topped with macerated strawberries,a dollop of light airy creme chantilly and a scoop of artisanal  ice cream (maximum 12 guests) $ 25.50 per person