CATERING

Sunset Buffet Menu

  • CANAPÉS - MAIN - CHEESE

  • Chef’s Selection of Canapés on arrival x 3

  • Shared Table Menu

    Crown of baked Tasmanian salmon coated in a lemon and herb olive oil

    Chef’s signature Sticky Thai chilli mud crab

    Grilled tiger prawns in a garlic and lemon butter sauce Mussels in a tomato and chorizo sauce

    Oysters 3 Ways - Mornay, Makers Mark Kilpatrick and Natural

    Chef’s signature champagne and Black caviar battered barramundi
  • Sides

    Parmesan and truffle French fries Seasonal vegetables

    Mixed leaf salad

    Sweet potato, red onion and rocket salad Bread rolls and butter
  • To Finish

    Selection of cheese, quince paste, grapes and crackers
  • INCLUSIONS

    Chef and Hostess staff onsite to prepare, set up, serve and clear over approximately 3 hours Cutlery, Crockery and white linen napkin per guest

    Side plate, knife, bread roll and butter per guest Service ware and napkins

    Salt and pepper
  • $170.00 per guest (Minimum 15)

  • Service Fee $220.00

  • Each hour after 3 hours is $70.00 per hour