Hire Fee

Note: contact us to discuss rates for short duration or extended charters.

Menus

Please find following the most popular canape and buffet menus for Cosmos. Special menus for formal lunches and dinners or for particular dietary or cultural requirements are available by discussion.

• Canape Menu 1 (2 hour menu)
  $75.00 per person

  2 hour canapé menu @ $75.00
  Please choose 6 items - plus 1 substantial canapé
  
  
  
  Cold Canapés
  
  Persian feta, baby rocket and mushroom brushetta
  
  Blackened barreled rare yellow fin tuna topped with lychee compote on a toasted croute
  
  Proscuitto, roquette & asparagus brushetta with a balsamic whiz
  
  Seared beef carpaccio on crostini with horseradish cream
  with micro herbs
  
  Moroccan spiced lamb with hummus served in a tartlet
  
  Caramelised onion, tallegio and black olive flan
  
  Vegetarian Frittata topped with basil pesto
  
  Pacific oysters in the half shell with a lime & chili dressing
  
  Chicken san-choi bow with pickled bamboo and shitake mushrooms
  on fried wonton leaves
  
  Thai style prawns drizzled in fresh lime juice
  
  
  
  
  Hot Canapés
  
  Petite Yorkshire pudding with rare roast beef and béarnaise sauce
  
  Prawn and shallot dumpling with XO, soy and crisp onions
  
  Tart of wild mushrooms, walnuts, brie and thyme
  
  Steamed tofu and spinach dumpling with sesame and hoi-sin
  
  Thai style barramundi fish cakes with pickled cucumber
  and chilli salsa
  
  Pork & noodle dumplings with a lily pilly chilli dipping sauce
  
  Won ton wrapped prawn skewers with coriander,
  lime & chilli dipping sauce
  
  Peking duck wontons with spicy plum dipping sauce
  
  Tatsuta-age skewer (Japanese marinated chicken skewers)
  served with miso wash
  
  Harissa crusted beef skewers with minted yogurt
  
  
  
  
  From the Ball & Gregson Bakehouse
  
  Selection of three bite mini gourmet pies…
  Lamb & pea
  
  Snapper, leek and saffron
  
  Mushroom, mint and pearl onion
  
  Osso bucco and caramelised onions
  
  Trio of roasted peppers and vegetable pie
  
  
  
  
  Dessert Canapés
  
  Mini spiced pineapple tart tartin with cinnamon sugar
  
  Raspberry pannacotta shot with chilled watermelon
  
  Gin & cranberry shots with gold leaf
  
  Chocolate & Frangelico tart
  
  White or milk chocolate dipped strawberries
  
  Chocolate & Cointreau mousse with white chocolate shavings
  
  Watermelon & vodka granita
  
  Mini Tiramisu
  
  Hand-made petit fours
  
  
  
  
  Substantial Canapés
  
  Tortiglioni pasta with green asparagus, bacon & thyme
  
  Crisp Atlantic salmon with minted chat potatoes,
  English spinach & lemon gremolata
  
  Warm Thai beef salad with naam Jim dressing
  
  Butternut pumpkin & goats cheese ravioli with semi-dried tomatoes,
  basil dressing and shaved Parmesan
  
  Stir-fried hokkien noodles with Asian greens & teriyaki chicken
  
  Pumpkin gnocchi with wild mushrooms & basil pesto cream sauce
  
  Chervil & Lemon scented chicken strips with herbed cous cous, harissa yoghurt & kumera crisps
  
  Glazed ham with honey roasted carrots, parsnip,
  mash & red current jus
  
  Roasted beetroot, ricotta & marjoram (in parsley & shallot pasta)
  
  
  Additional substantial canapés are $7.50 per item
  
  
  Each of our substantial fork food items are able to be served in a ceramic bowl with a fork or an Asian style disposable box with chopsticks.
  
  
  
  *Prices are per person based on a minimum of 30 guests
  
  *A Chef’s fee will apply for groups of under 30 guests of $260

• Canape Menu 2 (3 hour menu)
  $85.00 per person

  3 hour canapé menu @ $85.00
  Please choose 7 items - plus 2 substantial canapés
  
  
  Cold Canapés

  Persian feta, baby rocket and mushroom brushetta
  
  Blackened barreled rare yellow fin tuna topped with lychee compote on a toasted croute
  
  Proscuitto, roquette & asparagus brushetta with a balsamic whiz
  
  Seared beef carpaccio on crostini with horseradish cream
  with micro herbs
  
  Moroccan spiced lamb with hummus served in a tartlet
  
  Caramelised onion, tallegio and black olive flan
  
  Vegetarian Frittata topped with basil pesto
  
  Pacific oysters in the half shell with a lime & chili dressing
  
  Chicken san-choi bow with pickled bamboo and shitake mushrooms
  on fried wonton leaves
  
  Thai style prawns drizzled in fresh lime juice
  
  
  Hot Canapés
  

  Petite Yorkshire pudding with rare roast beef and béarnaise sauce
  
  Prawn and shallot dumpling with XO, soy and crisp onions
  
  Tart of wild mushrooms, walnuts, brie and thyme
  
  Steamed tofu and spinach dumpling with sesame and hoi-sin
  
  Thai style barramundi fish cakes with pickled cucumber
  and chilli salsa
  
  Pork & noodle dumplings with a lily pilly chilli dipping sauce
  
  Won ton wrapped prawn skewers with coriander,
  lime & chilli dipping sauce
  
  Peking duck wontons with spicy plum dipping sauce
  
  Tatsuta-age skewer (Japanese marinated chicken skewers)
  served with miso wash
  
  Harissa crusted beef skewers with minted yogurt
  
  
  From the Ball & Gregson Bakehouse
  

  Selection of three bite mini gourmet pies…
  Lamb & pea
  
  Snapper, leek and saffron
  
  Mushroom, mint and pearl onion
  
  Osso bucco and caramelised onions
  
  Trio of roasted peppers and vegetable pie
  
  
  Dessert Canapés

  Mini spiced pineapple tart tartin with cinnamon sugar
  
  Raspberry pannacotta shot with chilled watermelon
  
  Gin & cranberry shots with gold leaf
  
  Chocolate & Frangelico tart
  
  White or milk chocolate dipped strawberries
  
  Chocolate & Cointreau mousse with white chocolate shavings
  
  Watermelon & vodka granita
  
  Mini Tiramisu
  
  Hand-made petit fours

   

  Substantial Canapés

  Tortiglioni pasta with green asparagus, bacon & thyme
  
  Crisp Atlantic salmon with minted chat potatoes,
  English spinach & lemon gremolata
  
  Warm Thai beef salad with naam Jim dressing
  
  Butternut pumpkin & goats cheese ravioli with semi-dried tomatoes,
  basil dressing and shaved Parmesan
  
  Stir-fried hokkien noodles with Asian greens & teriyaki chicken
  
  Pumpkin gnocchi with wild mushrooms & basil pesto cream sauce
  
  Chervil & Lemon scented chicken strips with herbed cous cous, harissa yoghurt & kumera crisps
  
  Glazed ham with honey roasted carrots, parsnip,
  mash & red current jus
  
  Roasted beetroot, ricotta & marjoram (in parsley & shallot pasta)
  
  
  Additional substantial canapés are $7.50 per item
  
  
  Each of our substantial fork food items are able to be served in a ceramic bowl with a fork or an Asian style disposable box with chopsticks.
  
  
  *Prices are per person based on a minimum of 30 guests
  
  *A Chef’s fee will apply for groups of under 30 guests of $260

• Canape Menu 3 (4 hour menu)
  $95.00 per person

  4 hour canapé menu @ $95.00
  Please choose 8 items - plus 3 substantial canapés
   

  Cold Canapés

  Persian feta, baby rocket and mushroom brushetta
  
  Blackened barreled rare yellow fin tuna topped with lychee compote on a toasted croute
  
  Proscuitto, roquette & asparagus brushetta with a balsamic whiz
  
  Seared beef carpaccio on crostini with horseradish cream
  with micro herbs
  
  Moroccan spiced lamb with hummus served in a tartlet
  
  Caramelised onion, tallegio and black olive flan
  
  Vegetarian Frittata topped with basil pesto
  
  Pacific oysters in the half shell with a lime & chili dressing
  
  Chicken san-choi bow with pickled bamboo and shitake mushrooms
  on fried wonton leaves
  
  Thai style prawns drizzled in fresh lime juice
  
  
  Hot Canapés
  

  Petite Yorkshire pudding with rare roast beef and béarnaise sauce
  
  Prawn and shallot dumpling with XO, soy and crisp onions
  
  Tart of wild mushrooms, walnuts, brie and thyme
  
  Steamed tofu and spinach dumpling with sesame and hoi-sin
  
  Thai style barramundi fish cakes with pickled cucumber
  and chilli salsa
  
  Pork & noodle dumplings with a lily pilly chilli dipping sauce
  
  Won ton wrapped prawn skewers with coriander,
  lime & chilli dipping sauce
  
  Peking duck wontons with spicy plum dipping sauce
  
  Tatsuta-age skewer (Japanese marinated chicken skewers)
  served with miso wash
  
  Harissa crusted beef skewers with minted yogurt
  
  
  From the Ball & Gregson Bakehouse
  

  Selection of three bite mini gourmet pies…
  Lamb & pea
  
  Snapper, leek and saffron
  
  Mushroom, mint and pearl onion
  
  Osso bucco and caramelised onions
  
  Trio of roasted peppers and vegetable pie
  
  
  Dessert Canapés

  Mini spiced pineapple tart tartin with cinnamon sugar
  
  Raspberry pannacotta shot with chilled watermelon
  
  Gin & cranberry shots with gold leaf
  
  Chocolate & Frangelico tart
  
  White or milk chocolate dipped strawberries
  
  Chocolate & Cointreau mousse with white chocolate shavings
  
  Watermelon & vodka granita
  
  Mini Tiramisu
  
  Hand-made petit fours

   

  Substantial Canapés

  Tortiglioni pasta with green asparagus, bacon & thyme
  
  Crisp Atlantic salmon with minted chat potatoes,
  English spinach & lemon gremolata
  
  Warm Thai beef salad with naam Jim dressing
  
  Butternut pumpkin & goats cheese ravioli with semi-dried tomatoes,
  basil dressing and shaved Parmesan
  
  Stir-fried hokkien noodles with Asian greens & teriyaki chicken
  
  Pumpkin gnocchi with wild mushrooms & basil pesto cream sauce
  
  Chervil & Lemon scented chicken strips with herbed cous cous, harissa yoghurt & kumera crisps
  
  Glazed ham with honey roasted carrots, parsnip,
  mash & red current jus
  
  Roasted beetroot, ricotta & marjoram (in parsley & shallot pasta)
  
  
  Additional substantial canapés are $7.50 per item
  
  
  Each of our substantial fork food items are able to be served in a ceramic bowl with a fork or an Asian style disposable box with chopsticks.
  
  
  *Prices are per person based on a minimum of 30 guests
  
  *A Chef’s fee will apply for groups of under 30 guests of $260

• Buffet Menu 1
  $85.00 per person

  Buffet menu 1 @ $85.00 pp
  3 items from the canapé menu
  Please choose 1 dish from the meat grill
  Please choose 1 dish from the seafood selection
  Please choose 1 healthy salad
  Please choose 1 side dish
  Please choose 1 dessert

  Something from the grill

  Lamb with a minted sauce over rock salted chat potatoes

  Gourmet sausages: Pork and fennel / beef and tomato / vegetarian

  Chicken breast marinated with preserved lemon & garlic

  Grain-fed sirloin steak

  Tandoori chicken tenderloins with mint raita

  Moroccan-spiced lamb back strap with pomegranate and sumac dressing

  Spicy pork ribs with caramelised onions

  For an additional $4.00 per person

  Kangaroo steak with wild berry chutney

   

  Seafood options

  King prawns

  Sydney rock oysters with a raspberry vinaigrette and a champagne sauvignon

  Green lip mussels

  Smoked salmon with preserved lemon

  Whole prawns with saffron and chive oil

  Baby octopus with sweet chili and coriander marinade

  Grilled tuna steaks with mango and harissa salsa

  Salmon parcels with lemon and herb butter

  Lemon grass and ginger king prawns

   

  A Healthy salad

  Sundried tomato pesto pasta

  Mixed leaf, cherry tomato and avocado

  Roast kumara, macadamia nut and cos lettuce with sweet chilli

  Coleslaw with a creamy dressing

  Garden salad with semi dried tomatoes, torn bocconcini & balsamic

  Chat potato and asparagus salad with caper and green olive dressing

  Red cabbage coleslaw with red onion and aioli

  German baby chat potato salad with grain mustard & chives

  Vine ripened tomatoes with roasted red onion & leaves

  Risoni pasta with baby spinach, cherry tomatoes and preserved lemon

  Roasted vegetables with balsamic glaze

  Classic Caesar salad with sour dough croutons & poached eggs

  Roasted pumpkin, charred chorizo and wild roquette

  Seasonal tossed salad with French leaves

  Roquette shaved parmesan & toasted pine nuts with lemon pressed olive oil

  Moroccan spice carrot with kalamata olives, cumin and harrisa

   

  Something on the side

  Vegetable skewers drizzled with basil pesto

  Steamed corn cobbett’s brushed with sweet chili butter

  Roasted chat potatoes tossed in mustard and chive dressing

  Antipasto platter of charred vegetables

  Thai red curry pie with coriander salsa

  Roasted vegetables with balsamic glaze

  Vegetarian frittata topped with a basil pesto

  Tartlet of wild mushrooms, walnuts, brie and thyme

  Petite leek and gruyere quiche topped with smoked salmon and crème fraiche

   

  For those with a sweet tooth

  Chocolate crunch

  Lemon tarts

  Spotted cow cookies: choc chip, lemon curd, sticky date & macadamia nut

  Selection of fruit and plain scones with King Island cream, fresh strawberries and fruit jam

  Platter of seasonal sliced fruits with berries

  Dark chocolate and Frangelico tarts with strawberries

  Apple & berry crumble with a fresh berry compote & vanilla bean cream

  Chocolate & pistachio tart with King Island cream and orange syrup

  Vanilla spiked panna cotta with summer berry mash & short bread biscuit

  Warm sour cherry tart with glazed figs & berry sauce

  Frangipani tart with berry jam & King Island cream

  Caramelised nashi pear with honey mascapone macerated strawberries and a brandy snap crisp

  For an additional $4.00 per person

  Selection of NSW cheeses with quince paste, dried muscatels & lavosh crackers

  * Prices based on a minimum of 30 guests, under 30 guests then a Chef's fee will apply of $260

• Buffet Menu 2
  $95.00 per person

  Buffet menu 1 @ $95.00 pp
  3 items from the canapé menu
  Please choose 2 dish from the meat grill
  Please choose 2 dish from the seafood selection
  Please choose 2 healthy salad
  Please choose 1 side dish
  Please choose 1 dessert

  Something from the grill

  Lamb with a minted sauce over rock salted chat potatoes

  Gourmet sausages: Pork and fennel / beef and tomato / vegetarian

  Chicken breast marinated with preserved lemon & garlic

  Grain-fed sirloin steak

  Tandoori chicken tenderloins with mint raita

  Moroccan-spiced lamb back strap with pomegranate and sumac dressing

  Spicy pork ribs with caramelised onions

  For an additional $4.00 per person

  Kangaroo steak with wild berry chutney

   

  Seafood options

  King prawns

  Sydney rock oysters with a raspberry vinaigrette and a champagne sauvignon

  Green lip mussels

  Smoked salmon with preserved lemon

  Whole prawns with saffron and chive oil

  Baby octopus with sweet chili and coriander marinade

  Grilled tuna steaks with mango and harissa salsa

  Salmon parcels with lemon and herb butter

  Lemon grass and ginger king prawns

   

  A Healthy salad

  Sundried tomato pesto pasta

  Mixed leaf, cherry tomato and avocado

  Roast kumara, macadamia nut and cos lettuce with sweet chilli

  Coleslaw with a creamy dressing

  Garden salad with semi dried tomatoes, torn bocconcini & balsamic

  Chat potato and asparagus salad with caper and green olive dressing

  Red cabbage coleslaw with red onion and aioli

  German baby chat potato salad with grain mustard & chives

  Vine ripened tomatoes with roasted red onion & leaves

  Risoni pasta with baby spinach, cherry tomatoes and preserved lemon

  Roasted vegetables with balsamic glaze

  Classic Caesar salad with sour dough croutons & poached eggs

  Roasted pumpkin, charred chorizo and wild roquette

  Seasonal tossed salad with French leaves

  Roquette shaved parmesan & toasted pine nuts with lemon pressed olive oil

  Moroccan spice carrot with kalamata olives, cumin and harrisa

   

  Something on the side

  Vegetable skewers drizzled with basil pesto

  Steamed corn cobbett’s brushed with sweet chili butter

  Roasted chat potatoes tossed in mustard and chive dressing

  Antipasto platter of charred vegetables

  Thai red curry pie with coriander salsa

  Roasted vegetables with balsamic glaze

  Vegetarian frittata topped with a basil pesto

  Tartlet of wild mushrooms, walnuts, brie and thyme

  Petite leek and gruyere quiche topped with smoked salmon and crème fraiche

   

  For those with a sweet tooth

  Chocolate crunch

  Lemon tarts

  Spotted cow cookies: choc chip, lemon curd, sticky date & macadamia nut

  Selection of fruit and plain scones with King Island cream, fresh strawberries and fruit jam

  Platter of seasonal sliced fruits with berries

  Dark chocolate and Frangelico tarts with strawberries

  Apple & berry crumble with a fresh berry compote & vanilla bean cream

  Chocolate & pistachio tart with King Island cream and orange syrup

  Vanilla spiked panna cotta with summer berry mash & short bread biscuit

  Warm sour cherry tart with glazed figs & berry sauce

  Frangipani tart with berry jam & King Island cream

  Caramelised nashi pear with honey mascapone macerated strawberries and a brandy snap crisp

  For an additional $4.00 per person

  Selection of NSW cheeses with quince paste, dried muscatels & lavosh crackers

  * Prices based on a minimum of 30 guests, under 30 guests then a Chef's fee will apply of $260

Beverages

As Cosmos is fully-licensed a BYO option is not offered. Please find following the available bar options.

• Bar A - Cosmos Beverage Package
  $15.00 per person per hour

  Full bar service of quality bottled wines, beer, champagne, soft drinks at $15.00 per person per hour.
  Includes Bar Staff for a minimum of 4 hours.

• Bar B - Consumption Bar
  $0.00 per person per hour

  Full bar service of quality bottled wines, beer, champagne, juices & soft drinks charged on a consumption basis. 
  Barstaff charges apply @ $220  per staff-member for a minimum of 4 hours. We allow 1 staff-member for every 10 guests. Additional barstaff charges $50/extra hour per staff-member.

Holidays

A 15% surcharge of the total fee applies on public holidays

GST

Included