Dinner
- minimum order is for 20 people
- food only - chef required
Shared main course platters
Choose 3 - $25.00/person
- Salmon nicoise - poached salmon with pink eye potatoes, green beans, tomatoes, hard boiled eggs, olives & anchovies
- Falafel with toubouli, grilled eggplant & yoghurt dressing
- Lamb souvlaki - marinated lamb grilled & served with a greek salad
- Eye fillet served on roasted root vegetables with horseradish cream
- Honey chicken on bean, pineapple & almond salad
Menu ideas
Entrée
- Scallops pan fried served with caramelised witlof, lime & coriander (seasonal)
- Spinach salad with crispy prosciutto, figs & a blue cheese dressing
- Trio of salmon
- gravlax with lime & blinis
- marinated with honey, soy & sesame seeds
- grilled with gremolata
- Grilled quail salad with lardons & croutons, sherry vinaigrette
- Roasted pumpkin & mustarda fruit ravioli with brown butter & crispy sage leaves
Main
- Blue trevalla steamed with ginger & Miran served on a bed of sauteed greens
- Eye fillet served on potato rosti with a red wine & shallot sauce
- Chicken breast filled with sun-dried tomatoes & Bothwell goat's cheese served with garlic potato mash & a basil cream sauce
- Salmon wrapped in puff pastry filled with wild rice, hard boiled eggs & dill topped with a lemon butter sauce
- Venison casserole with bacon & mushrooms, served in a vol au vent
- Scotch fillet topped with olives, capers & roasted red pepper served with a red wine jus
- Chicken breast with a mustard & Gruyere crust & white wine sauce
Dessert
- Le Grand Dessert - a selection of our favourite desserts, mini raspberry shortbread, chocolate mousse with sour cherries, rhubarb compote with vanilla ice cream
- Individual hazelnut meringue filled with the lightest of chocolate mousses, garnished with mixed berries
- Pear & quince tart served with burnt orange cream
- Hazelnut meringue layered with chocolate mousse and crème Anglaise
- Mille feuille of caramelised pastry with oranges & caramel custard
Set menu - choose 1 item from each course - from $48.00/person
Set menu - with choice - from $65.00/person
On-site staff
| Chef | $40.00 per hour |
| Senior waiting staff | $40.00 per hour |
| Junior staff | $30.00 per hour |
| Weekend rates | 50% surcharge |
Everything from glasses, crockery, cutlery, table cloths are available for hire.
