BANQUET MEAL $38 per person
ADD DESSERT $7.5 per person
ADD CANAPES $14 per person (4 items on arrival from finger food menu 1)
BANQUET PACKAGE 1
Mains
Oven-baked chicken chops marinated in yoghurt and Moroccan spice (GF)
Beef Rendang curry with toasted coconut and spring onions (GF)
Vegetarian Lasagna with chefs own Napoli sauce (V)
Sides
Aromatic basmati rice (GF, V)
Steamed seasonal vegetables with olive oil and sea salt (GF, V)
Salads
Creamy potato with bacon, spring onion, egg, mayonnaise and sour cream (GF)
Asian slaw with Wombok, carrot, capsicum, coriander, mint, spring onion and chilly (GF, V)
Baby leaf with cucumber, cherry tomato, red onion and feta (GF, V)
Also included
House baked ciabatta bread rolls and butter (V)
DESSERT
Our signature range of hand made miniature cakes and tarts served on platters Lemon curd tart with burnt meringue Salted caramel and coverture chocolate tart Flourless orange cake with burnt almonds (GF)
Vanilla custard filled éclair with dark coverture chocolate top Coconut and almond bites with vegan chocolate (GF, Vegan)
Coverture white chocolate and blueberry cheesecake Grand Marnier and citrus fudge cake with cocoa nibs White chocolate truffle filled with strawberry ganache (GF)
BANQUET PACKAGE 2
BANQUET MEAL $49 per person
ADD DESSERT $7.5 per person
ADD CANAPES $18 per person (4 items on arrival from finger food menu 2)
Mains
Beef porterhouse roasted medium rare with jus, carved to order (GF)
Crispy skin Salmon roasted with salsa verde (GF)
Braised lamb shanks with red wine jus (GF)
Eggplant lasagna with ricotta and Napoli sauce (V)
Hot sides
Duck fat potatoes with fresh Rosemary and roasted garlic (GF)
Steamed seasonal vegetables with olive oil and sea salt (GF, V)
Three salads Quinoa and pomegranate Tabouli with Roma tomato, red onion and mint (GF, V)
Creamy potato with bacon, spring onion, egg, mayonnaise and sour cream (GF)
Penne pasta with poached prawns, char grilled corn, celery and capsicum (GF, V)
Baby leaf with cucumber, cherry tomato, red onion and feta (GF, V)
Also included
House baked ciabatta bread rolls and butter (V)
DESSERT
Our signature range of hand made miniature cakes and tarts served on platters Lemon curd tart with burnt meringue Salted caramel and coverture chocolate tart Flourless orange cake with burnt almonds (GF)
Vanilla custard filled éclair with dark coverture chocolate top Coconut and almond bites with vegan chocolate (GF, Vegan)
Coverture white chocolate and blueberry cheesecake Grand Marnier and citrus fudge cake with cocoa nibs White chocolate truffle filled with strawberry ganache (GF)
ADDITIONAL INFORMATION
Menu guide: The above menu has been selected as our recommendation for a well-balanced meal that will suit most tastes. The menu can be altered to suit your individual style and budget.
Deposit: A 20% NON REFUNDABLE deposit is required to secure all bookings. This secures the date and covers you against any future price rises.
Payment: Final numbers, dietary requirements, final menu selection and full payment is due 7 days prior to your event. Please note some ingredients may be replaced if seasonally unavailable
Cancellation: A cancellation within 5 days of your event will incur up to a 50% surcharge
Dietaries: We are able to cater for all dietary requirements, please ensure we have at least 7 days notice. Some specific dietary requirements may incur a surcharge.
GST: All prices quoted are inclusive of GST
Travel surcharge: If your function requires more than 30 minutes of travel from our location, there may be a travel surcharge, which may vary depending on how far the event is and how many staff are required.
Service on site: If your location does not have a functioning kitchen, the set-up of an offsite kitchen may be required and a separate quote will be provided.
Equipment: All necessary equipment, plates, cutlery, platters, napkins will be provided on the day.
Staff: Our pricing is based on a minimum number of 50 dining guests. We can cater for smaller functions however staff surcharges will apply.
Sunday and Public Holiday surcharge: If your event falls on a Sunday or a public holiday, a surcharge will be applied. This will depend on the number of staff required on your event.
