2 or 3 Course Menus Include a selection of 2 or more canapés for the pre-dinner drink period & receive a 5% discount off your canape selection. Entrees Smoked salmon stack layered with watercress & shaved cucumber, lemon, dill & chive dressing Salad of prawn & avocado with sweet potato wafers & wasabi dressing Shredded duck with crisp sesame vegetable salad, mango salsa* Salad of quail with crisp polenta, char-grilled vegetables & chive oil* Shellfish ravioli with grilled moreton bay bug tails* Lasagne of snapper layered with tomato confit, olive tapenade & basil puree Salt & pepper calamari with a salad of green papaya, coriander & lime dressing Roasted tomato galette with a salad of goat’s cheese, asparagus & olives Pumpkin risotto topped with wok tossed baby corn, mushrooms & crispy parmesan Assiette of three seafood entrées* Main Course Seared yellowfin tuna with char-grilled vegetables, tomato & basil vinaigrette Fillet of barramundi brushed with laksa paste, coriander noodles & wilted asian greens Pan roasted snapper with spiced prawns, fresh asparagus, crushed potatoes & hollandaise* Herb crusted loin of lamb with ratatouille, crisp potato & roasted garlic cloves Fillet of beef with a roasted vegetable galette, potato gratin & sauce bearnaise Organic chicken stuffed with herbs & wrapped in proscuitto, mushroom risotto & garlic beans Loin of Bangalow sweet pork with roasted caramelised sweet potato, apples & lemon thyme Seafood ragout cooked in coconut milk & lime leaves, bok choy & snow peas * Fresh asparagus & ragout of exotic mushrooms layered with puff pastry & tarragon aioli Tart of ratatouille with crisp polenta & a warm salad of green beans Dessert Rich chocolate marquise with compote of poached berries Caramelised lemon tart with double cream & salad of citrus fruits Warm apple & butterscotch pudding with vanilla bean ice cream Vanilla panna cotta with baked rhubarb & berry coulis Balsamic strawberries with flourless almond cake & mascarpone Frozen passionfruit soufflé with a salad of tropical fruits Honeycomb parfait with chocolate sauce & macadamia wafers Selection of Australian farmhouse cheeses with muscatels Assiette of three miniature desserts* Prices 2 courses - $45.00 per person 3 courses - $55.00 per person (Prices based on a minimum of 20 guests) All menus are served with a selection of crusty handmade breads. Wedding cake served as dessert with berry coulis & cream @ $2.50pp *Additional cost for this item - $3.50 entrée / $4.50 main course / $3.50 dessert To Finish Endless brewed coffee & tea selection - $75 (up to 75 guests) or $110 (over 75 guests) - Barista style espresso coffee (machine included) & tea selection - $110 up to 50 guests or $200 over 50 guests - Service Staff Supervisor $35.00/hr (Mon-Sat) - $40.50/hr (Sun) Food & Beverage Staff $30.00/hr (Mon-Sat) - $35.50/hr (Sun) Additional cost applicable for Public Holidays * Please note a minimum of a 4-hour call out is applicable for all service staff