Menus

Breakfast

• Mini Bacon and Egg Rolls
• Banana Bread with Honeyed Ricotta and Berry Compote (v)
• Coconut Chia Puddings with Seasonal Fruit Relish (vg) (gf)
• Homemade Ham & Cheese Croissant
• Assorted Danish Pastries (v)

Morning Tea

• Homemade Spinach and Fetta Filo Parcels (v)
• Leek and Brie Quiche (v)
• Spinach and Salmon Fillo Parcels
• Primavera Vegetable Frittata with Herbed Cream Cheese (v) (gf)
• Pumpkin, Ricotta and Feta Cheese Free Form Tarts (v)
• Smoked Salmon with Sweetcorn Picklets and Herb Cream Fraiche

Sandwich Lunches

A selection of Classic and Funky Sandwiches, Wraps or Rolls

Classic Sandwiches

• Creamy Egg and Cress (v)
• Virginia Ham and Cheddar
• Smoked Salmon and Cream Cheese
• Cheddar Cheese and Pickle (v)
• Roast Beef & Horseradish

Funky

• Bahn Mi – Crispy Pork Belly
• Chargrilled Steak and Sourdough Sandwich with Chimichurri
• Chicken Katsu Sando
• Pressed Focaccia with Italian Cold Cuts and Pesto

Wraps

• Mexican Chicken and Avocado
• Crispy Falafel, Feta and Hummus
• Chicken Caesar Salad
• B.L.T.

Cold Working Lunch

• Teriyaki Chicken and Avocado “Poke” Platter
• Twice Cooked Pork Belly and Somen Noodle Salad with Lychee, Slaw and Nam Jim Dressing
• Chargrilled Chicken Caesar Salad with Crispy Bacon, Egg and Tangy Caesar Dressing
• Cured Ham with Burrata, Rock melon, Heirloom Tomato, Cannellini Bean and Salsa Verde Dressing (gf)
• Pesto Chicken Salad with Casareece Pasta, Broccoli, Peas, Rocket and Pecorino Cheese
• Maple Roasted Pumpkin with Fragrant Quinoa, New Season Asparagus, Roma Tomatoes, Capsicums, Fetta and Pomegranate Dressing (v) (gf)
• Thai Inspired Beef Salad with Rice Noodles, Fragrant Slaw, Snow Peas, Sprouts and a Spicy Nam Jim Dressing (gf)

Hot & Cold Finger Food Items

• Assorted Sushi (vegetarian available)
• Mini Vegetarian Quiches
• Crispy Chicken Goujons with Sour Cream Dressing
• Chicken Yakitori Skewers
• Mini Beef Pies
• Pumpkin Arancini with Basil Mayo Dipping Sauce (v)
• Fried Chicken Wings with BBQ Maple Glaze
• Kaarage Chicken with Miso Mayo
• Pork and Cheddar Cheese Sausage Rolls with Tomato Pickle

Afternoon Tea

Sweet

• Homemade Scones with Jam and Fresh Cream
• Lemon Meringue Tarts
• Double Chocolate Fudge Brownies with Bitter Chocolate Ganache and Praline
• Caramel Slice
• Homemade Lemon Drizzle Cake
• Orange and Almond Loaf Cake Slice with Pistachio Cream

Savoury

• Chicken Waldorf Finger Sandwiches
• Roast Beef and Caramelized Onion Bruschetta
• Smoked Chicken and Asparagus Tart
• Coronation Egg Sandwiches with Alfalfa Cress
• Jalapeno and Cheese Straws

Hot Working Lunch

Salads

• Classic Garden Salad with Balsamic Vinaigrette (vg)
• Harrisa Roasted Pumpkin with Fragrant Cous Cous, Green Bean, Roasted Tomato, Spinach and Tahini Yoghurt Dressing (v)
• Caprese Pasta Salad layered with Spinach, Tomatoes and Mozzarella (v)
• Greek Style Salad with Herb Vinaigrette
• Sweet Potato, Quinoa, Avocado and Sprout Salad with Beetroot and Fetta Vinaigrette (v)
• Classic Potato Salad with Shaved Radish, Green Beans and a Creamy Mustard Dressing (v) (gf)

Main Course

• Cacciatore Chicken – A rustic stew made with Chicken and vegetables simmered in a tomato sauce rich with wine and herbs. (gf)
• Malaysian Inspired Chicken with Oriental Vegetables in a Rich Turmeric and Coconut Sauce (gf)
• Chargrilled Rump of Beef with Slow Roasted Tomatoes and Fried Kale (gf)
• Crispy Fried Korean Beef with Fried Garlic and Chilli (gf)
• Lamb Tagine with Choko and Zucchini in a Rich Tomato and Saffron Sauce (gf)
• Spiced Lamb Kofta in a Rich Tomato, Olive and Coriander Sauce (gf)
• Mediterranean Vegetable Strudel with Beetroot Relish (v)
• Tandoori Spiced Fish of the Day with Pickled Cucumber and Yoghurt Sauce (gf)
• Coconut Crusted Fish of the Day with Thai Spiced Red Coconut Curry Sauce and Fried Basil (gf)

Sides

• Fragrant Coconut and Lemongrass Rice (vg) (gf)
• Herb Roasted Potatoes with Garlic and Rosemary (vg) (gf)
• Herb Roasted Vegetables with Herb Pesto (vg) (gf)
• Creamed Potato and Garlic Bake (v) (gf)

Sit-down Menu

Starters

• Cured Huon Salmon – Puffed Nori, Pickled Radish, Cucumber, Lemon Gel, Samphire
• Smoked Striploin of Wagyu Angus Beef – Vegetable Crisps, Mushroom Ketchup, Watercress Dressing
• Chicken Salad with New Season Vegetables – Crackling, Parfait, New Season Vegetable Crudite, Foam
• Scallop ceviche – Zucchini, Fennel, Pancetta and Horseradish and Tomato Vierge (gf)

Main Course

• Duck Breast – Beet Fondant, Walnuts and Red Cabbage
• Angus Beef Tenderloin – Ox Cheek, Pomme Puree, Sprouts and Madeira Jus
• Blue Eye Cod – Galette Potatoes, Endive, Asparagus and Puy Lentil Vinaigrette
• Lamb Leg – Pomme Boulangère, Shoulder Parcel and Broccoli
• Free Range Chicken Breast – Truffle Tortellini, Peas, Risotto and Garlic Flowers

Dessert

• Pomme Charlotte – Calvados Bavarois, Croquant and Salted Butterscotch
• Bitter Chocolate and Passion Fruit Tart (v)
• Banana Tarte Tatin – Vanilla Cream, Hazelnut and Pop Corn (v)
• Napoleon – Strawberries, Chantilly Cream and Pistachio (gf)
• Artisan Cheese Plate, Quince and Lavosh (gf available) – Pear, Fruit Jam and Crackers

Non-Alcoholic Options

Perfect for corporate events, daytime gatherings, and wellness-focused menus.

• Freshly brewed coffee and herbal teas
• Infused waters, cold-pressed juices, and soft drinks
• Smoothie stations and custom mocktail bars

Full Bar Service

Ideal for weddings, cocktail receptions, and private parties.

• Beer, wine, and premium spirits
• Signature cocktails and mixology services
• Licensed bartenders and bar setup included