< Return to catering menus
Plated service – guests remain seated and served by wait staff. Select one of the following two choices:
Plated service choice #1 – $42 per person
Choice of one item from each course.
Plated service choice #2 – $50 per person
Select two items from each course for alternate drop.
- Scallops pan fried served with caramelised witlof, lime and coriander (seasonal)
- Spinach salad with crispy prosciutto, figs and a blue cheese dressing
- Trio of salmon:
- gravlax with lime and blinis
- marinated with honey, soy and sesame seeds
- grilled with gremolata
- Grilled quail salad with lardons and croutons, sherry vinaigrette
- Roasted pumpkin and mustarda fruit ravioli with brown butter and crispy sage leaves
- Blue trevalla steamed with ginger and miran served on a bed of sauteed greens
- Eye fillet served on potato rosti with a red wine and shallot sauce
- Chicken breast filled with sun-dried tomatoes and Bothwell goats cheese served with garlic potato mash and a basil cream sauce
- Salmon wrapped in puff pastry filled with wild rice, hard boiled eggs and dill topped with a lemon butter sauce
- Venison casserole with bacon and mushrooms, served in a vol-au-vent
- Scotch fillet topped with olives, capers and roasted red pepper served with a red wine jus
- Chicken breast with a mustard and gruyere crust and white wine sauce
- 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 and quince tart served with burnt orange cream
- Hazelnut meringue layered with chocolate mousse and crème Anglaise
- Mille feuille of caramelised pastry with oranges and caramel custard
- Chef $45/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
- Senior waiting staff $45/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
- Junior staff $35/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
My guests loved the menu.