Shared Platter Menu (Sample)

On arrival

Canapes (select four)

Canapés on arrival (from the canapé menu)

 

To Start

Tasting platters (select one)

Italian – to include cured meats, sundried tomato, artichoke hearts, olives, focaccia, olive oil and balsamic vinegar

 

French – to include cured meats, home-made pate, cornichon, relish, crusty French sourdough bread, selection of cheeses

 

Eastern – to include Turkish bread, dips, kasundi relish, lamb kofta, spicy sausage, grilled spiced eggplant and capsicum, and coriander yoghurt

 

Asian - to include sushi selection, Vietnamese rice paper rolls (vegetarian/chicken/prawn), Thai fish cakes served with dipping sauce and Thai beef salad

 

Cheese platter – to include a selection of 3 local cheese with rustic bread, crackers, fresh and dried fruit and paste/relish

 

Main course

Share Platters (select two)

Fillet of beef with red wine jus or herb butter

Beef cheeks slow cooked in a rich red wine sauce

Rack of lamb served pink with redcurrant and rosemary jus

Grilled lamb rump marinated in garlic, lemon and rosemary

Slow cooked pork ribs with bourbon barbeque sauce

Pulled pork with spiced apple relish and slaw

Pork belly with star anise and plum reduction

Duck breast served with red wine and blackcurrant sauce

Portuguese peri peri chicken with tomato chilli salsa

Malaysian chicken satay with cashew sauce

Seafood  -  to include scallops, prawns, squid

 

 

 

Salads/Sides (select two)

Chicken Caesar Salad

Greek salad with tomato, cucumber, olives, red onion and feta

Mediterranean rice salad with cucumber, cherry tomato, capsicum, olives, parsley and lemon

Baby spinach salad with pear, parmesan and prosciutto

Baby spinach and rocket salad with roasted pumpkin, Danish feta and toasted seeds 

Baby potato salad with egg, bacon, celery, pickled red onion, dill mustard sour cream dressing

Garden salad

Roasted vegetable salad with balsamic dressing

Pasta salad with grilled zucchini, cherry tomato, basil and parmesan

Fennel and orange salad

Cherry tomato, bocconcini and basil

Asian vegetable salad with crispy noodles

 

Sides

Hot baby new potatoes with herb butter

Jacket potatoes with sour cream

Rice (plain, pilau or brown)

Selection of seasonal vegetables

 

To Finish

Desserts (select two mini desserts – serving two per person)

Lemon tart with raspberry coulis

Berry cheesecake

Vanilla bean panna cotta with raspberry coulis and biscotti

Orange and almond torte

Pavlova with mixed berries and passionfruit cream

Chocolate mousse tart

Profiteroles filled with crème pâtissière and cream drizzled with chocolate ganache

Or

Cheese platter – selection of 3 local cheese with rustic bread, crackers, fresh and dried fruit, paste/relish

 

 

Costs

 

Canapés $ 12 (4 pieces) 

2 courses $57

3 courses $69

 

 

Included – Chef and Kitchen Staff

 

Additional equipment charges may apply

Wait staff charged at $30/person/hr

Crockery, Cutlery and Napkins can be supplied at hire cost

Coffee and tea station (external contractor at cost or machine hire and barista)