CATERING

Roving Cocktail Menu with Arrival Platters

  • ON ARRIVAL PLATTERS

    Australian and international cheese, antipasto selection and crackers, Toasted bread and

    Chef’s fresh dips and selection of fresh seasonal fruit
  • Mini Burger Menu - Select 1

    New York cheeseburger with streaky bacon, mozzarella and burger relish Lamb and herb burger with a spiced hummus, tomato and crispy red onion Slow cooked pulled pork with an appleslaw

    Southern fried chicken with crispy lettuce, sliced tomato and a paprika jalapeño ailoi Slow cooked BBQ brisket with sliced pickles and fried shallots (min 60 guests) Jalapeño fish burger with a lemon mayonnaise and crispy iceberg lettuce

    Onion bhaji, sliced cucumber and mint yoghurt (V)

    Crumbed haloumi, tomato chutney, spinach and garlic mushrooms (V) Fork Dish - Select 1

    Chef’s signature fish and chips with tartare sauce and lemon wedge**

    Asian style jalapeño fish tail with an egg fried rice and prawn crackers

    South Indian inspired chicken or beef curry served with a pilau rice and poppadom Vietnamese tangy Thai beef salad Teriyaki vegetable chicken noodle

    Chef’s signature sweet and sour pork or chicken with vegetables and rice

    Singapore lamb stir fry with seasonal vegetables

    Prawn twirler served with spiced wedges, sweet chilli and sour cream

    Chef’s signature Greek salad with fried olives and shredded chicken

    Roasted beetroot and feta with pomegranate, pulled lamb and a vinaigrette
  • Canapés - Select 7

    VEGETARIAN Thick cut polenta chip with a vine ripe tomato sauce(V) Tomato, onion and coriander bruschetta (V) 


    Moroccan pumpkin flower (V) 


    Onion and spinach bhaji bites with a mint yogurt (V) 


    Cream cheese, black poppy seed and vine ripe tomato bites (V)

    Crumbed camembert with a tomato chutney (V) 


    Panko crumbed stuffed mushroom with a spiced cheese filling (V) Panko crumbed stuffed mushroom with a Moroccan inspired stuffing (V)

    Mediterranean inspired tartlet (V) 


    Thick vegetable spring rolls with a plum sauce (V) 


    Crumbed olives stuffed with feta served with a tomato chutney (V)
  • ARANCINI CORNER

    Beetroot and feta arancini (V) Seafood paella arancini Beef bolognese arancini

    Champagne and saffron arancini balls (V) Roasted sweet potato and pumpkin arancini Roast garlic, spinach and three cheese arancini
  • MEAT

    Beef mignon wrapped in aged prosciutto with a horseradish and onion jam Argentinian Beef Empanadas

    Baby beef wellington topped with mushy pea 


    Beef and crown lager pie with a creamy potato and pea mash Beef cheek croquette with a pan sauce

    Rare roast beef en croûte with horseradish and pickled beets Chicken satay skewer 


    Chicken mornay tartlet 


    Tandoori chicken skewer with a mint yoghurt and crispy shallots Southern fried chicken skewer with a bourbon barbecue sauce Baked chicken and pesto spoon with a vine ripe tomato
Chef’s Southern fried chicken wings with a chipotle mayonnaise Thick Peking duck spring rolls served with plum sauce

    Lamb skewers served with hummus Lamb and rosemary pie

    Lamb and mint croquette with a thick mint gravy 


    Fresh baked jalapeño with a chorizo and mozzarella filling wrapped in bacon Pulled pork croquette with spiced rustic apple sauce

    Chef’s pork sausage roll with an apple chutney 


    Asparagus wrapped in prosciutto with a lemon and lime aioli

    Prosciutto and brie en croûte with blistered tomato and balsamic reduction
  • SEAFOOD

    Coconut prawn on sugar cane with a sweet chilli aioli Tequila and lime ceviche scallop 


    Oysters natural, Kilpatrick or mornay 


    Prawn twirler with a sweet chilli dipping sauce 


    Smoked salmon blini with a dill cream cheese and black caviar Moreton Bay fish cake with a dill hollandaise sauce 


    Crab and prawn spoon served with a lemon and lime mayonnaise Champagne and black caviar battered oyster

    Tasmanian Huon salmon cured in pickled beets and finished with a beetroot relish 


    Australian barramundi mornay tart

    Champagne and saffron battered tiger prawn with a black caviar aioli Selection of sushi including, chicken, beef, seafood and vegetarian
  • PORK BELLY

    Asian inspired pork belly with a fried shallot sprinkle Sticky Satay pork with a three-nut crumble

    Pork belly popcorn with a paprika pickle mayonnaise Bourbon barbecue glazed pork belly with a crackling crumble
  • INCLUSIONS

    Chef and Hostess staff onboard to prepare, set up, serve and clear over 3 hours Cooking Equipment Service ware and napkins
  • $60.00 per guest (Minimum 35)

  • Service Fee $220.00

  • Each hour after 3 hours is $70.00 per hour