Catering

Menus

Take a look at our sample menus for some examples of what we could do for your next function.

Sample Cocktail Menu

Cold Selection

• Marinated Crystal Bay prawns and pea sprouts in rice paper and lime dipper
• Confit of duck with cherry glaze and macadamia nut mousse in sesame cornets
• Hot smoked salmon, salmon gravlax and salmon tartare with sour cream and baby spinach
• Blue cheese, truffle and comb honey on toasted walnut bread
• Basil seared yellow fin tuna and mini cress salad on toasted brioche
• New season asparagus with parma ham and garlic avocado oil

Hot Selection

• Spiced lamb fillets with lavena cheese and cumin scented cucumber in Lebanese flat bread
• Miniature crayfish and avocado tostada on spinach tortilla with sour cream
• Miniature venison pizetta with beetroot pickle
• Beef tenderloin and pancetta wrapped in brioche pastry with tomato chilli jam
• Hot smoked salmon on potato blinis with horseradish and chive creme fraiche
• Crispy crab and coriander dumplings with sweet pepper relish

Sample Dinner Menu

First Course

• Tian of salmon tartare, salmon gravalax and hot smoked salmon with watercress leaves and sour cream

Second Course

• Seared scallops on a black pudding and goats cheese tart tatin with mirin sake glaze

Third Course

• Char-grilled confit of quail with baby spinach leaves, pinot infused morello cherries, apple crisps and tarragon

Palate Cleanser

• Cucumber and ginger granita

Fourth Course

• Roast lamb rack with shank pudding, caramelised root vegetables and veal reduction

Fifth Course

• Poached winter fruits with wine jelly and vanilla pannacotta