Cocktail Party
$25 Cocktail Party Menu (per head) 20-80 People
- Marinated Spanish san ‘t Agostino Olives v (v)
- Shoestring French Fries w/ Ailoi (v)
- Blue eye and potato fish cakes w/ sauce romesco
- Roast pork Spring rolls w/ Namjim
- Eggplant fritters w/ goat’s curd, mint and herb mayonnaise (v)
- Proscuitto de Parma con pan tomate
Finger Food
$40 Finger Food Menu (per head) 20-80 People
- Sweet Corn & Chive croquetas (v)
- Roast pork spring rolls w/ Namjim
- Eggplant fritters w/ goat,s curd, mint and herb mayonnaise (v)
- Beignets of goat’s cheese w/ red pepper & macademia. (v)
- Crispy fried squid w/ lemon aioli
- Mixed vegetable and Persian fetta turnovers
- Proscuitto de Parma con pan tomate
- Tasmanian smoked salmon w/ herb creme fraiche and pickled cucumber
Banquet
$50 Banquet menu (per head) 20-80 People
- Moonlight Bay Oysters w/ shallot red wine vinegar
- Sweet Corn & Chive croquetas (v)
- Eggplant fritters w/ goats curd,mint and herb mayonnaise (v)
- Crispy fried squid w/lemon ailoi
- Hervey bay scallops w/ garlic anchovy butter and young spinach
- Breaded goujons of flat head w/ homemade tartar
- Mixed vegetable and Persian fetta turnovers
- Charcuterie board of proscuitto de Parma, waygu bresaola, sopressa
and pan fried chorizo - Chilled platter of strawberry Jubes and Spanish dark chocolate Strawberries (v)
Dinner Sharing
Dinner Sharing Menu $ 40 per person (40-50 people)
- Moonlight Bay Oysters w/ shallot red wine vinegar
- Sweet Corn & Chive croquetas (v)
- Air dried waygu beef bresaola w/ sautéed potatoes and aioli
- Prosciutto di Parma w/ figs, bitter endive, gorgonzola crouton & pomegranate
- Seafood tapas board w/ Black Tiger Prawns & Cajun butter, Tasmanian
smoked salmon, Ortiz anchovies & fish cakes - Paella, prawns, squid, chorizo, chicken & mussels
- Salad of warm baby beets, confit heirloom tomato, feta, autumn leaves
& horseradish (v)
Markov Banquet
Markov Banquet $55 per person (40-50 people)
- St Helen’s Oysters w/ Red Wine & Shallot Vinegar
- Eggplant fritters w/ goat’s curd, mint & herb mayonnaise (v)
- Hervey Bay Scallops, Oven Baked w/ Spinach, Garlic & Anchovy Butter
- Charcuterie board of proscuitto de Parma, waygu bresaola, sopressa
and pan fried chorizo - Seafood Tapas board w/ Tasmanian smoked salmon, Ortiz anchovies, fish cakes
w/ romesco sauce, Black Tiger prawns w/ Cajun butter - Salad of warm baby beets, confit heirloom tomato, feta, autumn leaves
& horseradish (v) - Paella, prawns, squid, chorizo, chicken & mussels
- Hot Chocolate Pudding, Honeycomb parfait (v)
- 4 Cheese Selection Board (v)
Exclusive Banquet
Sit Down Exclusive Banquet $70-$75 (40-50 people)
- Moonlight Bay Oysters w/ shallot red wine vinegar (on arrival)
- Chicken Bois Boudran on a Witlof boat (on arrival)
- Crispy fried quail w/ lemongrass & tamarind glaze
- Medallions of lobster w/ mango and avocado, citrus emulsion
- Whole baked petit camembert w/chargrilled ciabatta and pear chutney
- Smoked salmon mousse w/salmon roe and beet textures
- Squid Provencale w/ gremolata & roquette
- Roast best end of lamb w/caramelized dutch carrots and spiced red lentils
- Pork loin stuffed with prunes & dates w/ cider Madeira sauce
- Salad of baby beets w/ Persian fetta, blood orange, and seasonal leaves
- Chef’s selection of bite sized petit fours: crème brulee, casis opera,
strawberry jubes, passionfruit tart - Cheese board served with quince paste and fruit& nut toast
