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State of the Art Menu Options

Canapé Menu 3

  • Suitable for a 4 hour event
  • Please Select 6 Gold Items, 3 Platinum Items, 1 Substantial Item & 2 Dessert Items


Canapé Selections

Gold Items

  • Freshly shucked market best oysters, eschallot vinaigrette, lemon (s)
  • Portobello mushroom quiche, rosemary, aged parmesan (v)
  • Panco & oregano crumbed chicken strips, confit garlic aioli
  • Saffron and mozzarella arancini, chive aioli (v)
  • Banana prawns, mayonnaise, air popped popcorn, sesame (s) (gf)
  • Glazed pear, chive ricotta, brioche crouton, aged balsamic (v)
  • Rare roast Angus beef, potato chip, horseradish cream (gf)
  • Slow roasted Berkshire pork belly, crackling, spiced apple jam (gf)
  • Margarita pizzetta, basil cress (v)
  • Leg ham & parsley mini quiche
  • Poached chicken, pine-nuts, savoury tartlet
  • Steamed pork and prawn dim sim, sweet chilli & lime dressing (s)
  • Beetroot, candied walnut, goats cheese, chervil (v) (gf)
  • Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v)
  • Caramelised onion tartlet, goats cheese, micro cress (v)

Platinum Items

  • Peking duck pancakes, sliced cucumber, spring onion
  • Salt & pepper calamari, aioli, lime (s)
  • Chicken & chorizo cocktail pies, tomato chutney
  • Spring lamb cocktail pies, tomato chutney
  • Mini beef burger, tomato chutney, cheddar cheese
  • Sausage rolls, butter puff pastry, barbecue sauce
  • Mini chicken spring roll, sweet & sour sauce
  • Rosemary lamb skewers, sumac yoghurt (gf)
  • Peeled market best prawn, smoked paprika mayonnaise (s)
  • Confit garlic & thyme chicken skewers (gf)
  • Yellowtail Kingfish ceviche, ruby grapefruit (s)
  • Spanner crab tartlet, creamed leek (s)
  • Crispy chicken sliders, iceberg lettuce, brioche
  • Prosciutto wrapped prawns, saffron aioli (s) (gf)

 Substantial Items

  • Sous vide grain fed beef fillet, glass noodles, sliced vegetables (gf)
  • Chicken & chorizo paella (gf)
  • King prawns, tomato, avocado, pine nut & red onion salsa (s) (gf)
  • Pan fried gold band snapper, kipfler potato, caper, winter herbs, lemon vinaigrette (s) (gf)
  • Thai chicken curry, steamed rice, seasonal vegetables (gf)
  • Beer battered flathead, shoestring fries, lemon tartare sauce (s)
  • Beef bourguignon, Parisian mashed potato, field mushroom
  • Slow roasted NSW pork, root vegetables, fennel seed, roast apple sauce (gf)

Dessert Items

  • Mini sticky date puddings, caramel sauce (v)
  • Mini meringue nest, cinnamon winter berry compote (v)
  • Chocolate brownie, salted caramel (v)
  • Milk chocolate tart, crème Chantilly, strawberry (v)
  • Pineapple, watermelon & strawberry brochettes (gf) (v) (vgn)
  • Lemon curd tartlet, torched meringue (v)
  • Bite size macaroons (v)
  • Chocolate dipped mini gelato cones (v)
*Menu spend must be equal to or greater than $1,500 or a chef charge of $390 will apply

$95 Per Person

Canapé Menu 2

  • Suitable for a 4 hour event
  • Please Select 6 Gold Items, 2 Platinum Items, 1 Substantial Item & 2 Dessert Items
Canapé Selections

Gold Items

  • Freshly shucked market best oysters, eschallot vinaigrette, lemon (s)
  • Portobello mushroom quiche, rosemary, aged parmesan (v)
  • Panco & oregano crumbed chicken strips, confit garlic aioli
  • Saffron and mozzarella arancini, chive aioli (v)
  • Banana prawns, mayonnaise, air popped popcorn, sesame (s) (gf)
  • Glazed pear, chive ricotta, brioche crouton, aged balsamic (v)
  • Rare roast Angus beef, potato chip, horseradish cream (gf)
  • Slow roasted Berkshire pork belly, crackling, spiced apple jam (gf)
  • Margarita pizzetta, basil cress (v)
  • Leg ham & parsley mini quiche
  • Poached chicken, pine-nuts, savoury tartlet
  • Steamed pork and prawn dim sim, sweet chilli & lime dressing (s)
  • Beetroot, candied walnut, goats cheese, chervil (v) (gf)
  • Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v)
  • Caramelised onion tartlet, goats cheese, micro cress (v)

Platinum Items

  • Peking duck pancakes, sliced cucumber, spring onion
  • Salt & pepper calamari, aioli, lime (s)
  • Chicken & chorizo cocktail pies, tomato chutney
  • Spring lamb cocktail pies, tomato chutney
  • Mini beef burger, tomato chutney, cheddar cheese
  • Sausage rolls, butter puff pastry, barbecue sauce
  • Mini chicken spring roll, sweet & sour sauce
  • Rosemary lamb skewers, sumac yoghurt (gf)
  • Peeled market best prawn, smoked paprika mayonnaise (s)
  • Confit garlic & thyme chicken skewers (gf)
  • Yellowtail Kingfish ceviche, ruby grapefruit (s)
  • Spanner crab tartlet, creamed leek (s)
  • Crispy chicken sliders, iceberg lettuce, brioche
  • Prosciutto wrapped prawns, saffron aioli (s) (gf)

 Substantial Items

  • Sous vide grain fed beef fillet, glass noodles, sliced vegetables (gf)
  • Chicken & chorizo paella (gf)
  • King prawns, tomato, avocado, pine nut & red onion salsa (s) (gf)
  • Pan fried gold band snapper, kipfler potato, caper, winter herbs, lemon vinaigrette (s) (gf)
  • Thai chicken curry, steamed rice, seasonal vegetables (gf)
  • Beer battered flathead, shoestring fries, lemon tartare sauce (s)
  • Beef bourguignon, Parisian mashed potato, field mushroom
  • Slow roasted NSW pork, root vegetables, fennel seed, roast apple sauce (gf)

Dessert Items

  • Mini sticky date puddings, caramel sauce (v)
  • Mini meringue nest, cinnamon winter berry compote (v)
  • Chocolate brownie, salted caramel (v)
  • Milk chocolate tart, crème Chantilly, strawberry (v)
  • Pineapple, watermelon & strawberry brochettes (gf) (v) (vgn)
  • Lemon curd tartlet, torched meringue (v)
  • Bite size macaroons (v)
  • Chocolate dipped mini gelato cones (v)
*Menu spend must be equal to or greater than $1,500 or a chef charge of $390 will apply

$85 Per Person

Canape menu 1

  • Suitable for a 3 hour event
  • Please Select 6 Gold Items, 2 Platinum Items & 1 Substantial Item
Canapé Selections

Gold Items

  • Freshly shucked market best oysters, eschallot vinaigrette, lemon (s)
  • Portobello mushroom quiche, rosemary, aged parmesan (v)
  • Panco & oregano crumbed chicken strips, confit garlic aioli
  • Saffron and mozzarella arancini, chive aioli (v)
  • Banana prawns, mayonnaise, air popped popcorn, sesame (s) (gf)
  • Glazed pear, chive ricotta, brioche crouton, aged balsamic (v)
  • Rare roast Angus beef, potato chip, horseradish cream (gf)
  • Slow roasted Berkshire pork belly, crackling, spiced apple jam (gf)
  • Margarita pizzetta, basil cress (v)
  • Leg ham & parsley mini quiche
  • Poached chicken, pine-nuts, savoury tartlet
  • Steamed pork and prawn dim sim, sweet chilli & lime dressing (s)
  • Beetroot, candied walnut, goats cheese, chervil (v) (gf)
  • Vegetarian spring rolls, sweet soy dipping sauce, sliced shallots (v)
  • Caramelised onion tartlet, goats cheese, micro cress (v)

Platinum Items

  • Peking duck pancakes, sliced cucumber, spring onion
  • Salt & pepper calamari, aioli, lime (s)
  • Chicken & chorizo cocktail pies, tomato chutney
  • Spring lamb cocktail pies, tomato chutney
  • Mini beef burger, tomato chutney, cheddar cheese
  • Sausage rolls, butter puff pastry, barbecue sauce
  • Mini chicken spring roll, sweet & sour sauce
  • Rosemary lamb skewers, sumac yoghurt (gf)
  • Peeled market best prawn, smoked paprika mayonnaise (s)
  • Confit garlic & thyme chicken skewers (gf)
  • Yellowtail Kingfish ceviche, ruby grapefruit (s)
  • Spanner crab tartlet, creamed leek (s)
  • Crispy chicken sliders, iceberg lettuce, brioche
  • Prosciutto wrapped prawns, saffron aioli (s) (gf)

 Substantial Items

  • Sous vide grain fed beef fillet, glass noodles, sliced vegetables (gf)
  • Chicken & chorizo paella (gf)
  • King prawns, tomato, avocado, pine nut & red onion salsa (s) (gf)
  • Pan fried gold band snapper, kipfler potato, caper, winter herbs, lemon vinaigrette (s) (gf)
  • Thai chicken curry, steamed rice, seasonal vegetables (gf)
  • Beer battered flathead, shoestring fries, lemon tartare sauce (s)
  • Beef bourguignon, Parisian mashed potato, field mushroom
  • Slow roasted NSW pork, root vegetables, fennel seed, roast apple sauce (gf)
*Menu spend must be equal to or greater than $1,500 or a chef charge of $390 will apply

$75 Per Person

Buffet Menu 2

  • Includes fresh baked bread rolls and cream butter
  • Please Select:
  • 3 Gold Items
  • 3 Platinum Items
  • 1 Diamond Item
  • 2 Dessert Items


BUFFET MENU OPTIONS

Gold Items

  • Tasmanian smoked salmon, red onion, capers, gherkins (s) (gf)
  • Marinated baby squid salad, chorizo, fetta, spiced cous cous (s)
  • Local Sydney Rock Oysters, assorted seasonal dressings (2 oysters per person) (s)
  • Market best prawns (Tiger or King), lemon wedges, Boardwalk signature cocktail sauce (3 prawns per person) (s) (gf)
  • Mesclun, avocado, cherry tomato, corn, marjoram (v) (vgn) (gf)
  • Slow roasted seasonal root vegetables, rosemary, garlic (v) (gf) (vgn)
  • Cos lettuce, lardons, croutons, anchovy dressing (s)Ccharred corn, avocado, coriander, Heirloom cherry tomato, wild rocket, smoked paprika & lime (gf) (v)
  • Blanched local beans, black sesame, winter citrus, pomegranate, chive vinaigrette (v) (gf) (vgn)
  • Chat potato, honey mustard mayonnaise, spring onion (v) (gf)
  • Jamon Serrano, shaved fennel, citrus, aioli (gf)
  • Broccolini, snowpeas, orange, chilli, toasted hazelnut dressing (v) (vgn) (gf)
  • Kale, fresh herb & quinoa salad, cold pressed extra virgin olive oil, lemon vinaigrette (v)
  • Heirloom cherry tomato, Persian fetta, sorrel cress (v) (gf)
  • Local asparagus, shaved parmesan, crispy prosciutto, sweet balsamic (v) (gf)
Platinum Items
  • Thyme marinated chicken thigh, confit garlic (gf)
  • Crispy skin duck breast, pomegranate, toasted cauliflower (gf)
  • Baked Tasmanian salmon, cauliflower puree (s) (gf)
  • Pasture fed Berkshire pork fillet, spiced apple chutney (gf)
  • Sous vide, Portuguese style chicken breast (gf)
  • 8 hour slow cooked lamb shoulder, chermoula (gf)
  • South Coast Blue Eye Trevalla, grape & pine nut salsa (s) (gf)
  • Pan seared Gold Band snapper, pine nut pesto (s)
  • Cooked Moreton bay bug, roasted garlic & chive aioli (s)

 Diamond Items

  • Triston Island Lobster, chive & paprika butter (s)
  • Riverina lamb back-strap, tzatziki (gf)
  • Sliced Riverina grain fed beef fillet, red wine jus (gf)

Dessert Items

  • Mini sticky date puddings, caramel sauce (v)
  • Mini meringue nest, cinnamon winter berry compote (v)
  • Chocolate brownie, salted caramel (v)
  • Milk chocolate tart, crème Chantilly, strawberry (v)
  • Pineapple, watermelon & strawberry brochettes (gf) (v) (vgn)
  • Lemon curd tartlet, torched meringue (v)
  • Bite size macaroons (v)
  • Chocolate dipped mini gelato cones (v)

$125 Per Person

Buffet Menu 1

  • Includes fresh baked bread rolls, cream butter and gelato cones for dessert
  • Please Select:
  • 4 Gold Items
  • 3 Platinum Items
BUFFET MENU OPTIONS

Gold Items

  • Tasmanian smoked salmon, red onion, capers, gherkins (s) (gf)
  • Marinated baby squid salad, chorizo, fetta, spiced cous cous (s)
  • Local Sydney Rock Oysters, assorted seasonal dressings (2 oysters per person) (s)
  • Market best prawns (Tiger or King), lemon wedges, Boardwalk signature cocktail sauce (3 prawns per person) (s) (gf)
  • Mesclun, avocado, cherry tomato, corn, marjoram (v) (vgn) (gf)
  • Slow roasted seasonal root vegetables, rosemary, garlic (v) (gf) (vgn)
  • Cos lettuce, lardons, croutons, anchovy dressing (s)Ccharred corn, avocado, coriander, Heirloom cherry tomato, wild rocket, smoked paprika & lime (gf) (v)
  • Blanched local beans, black sesame, winter citrus, pomegranate, chive vinaigrette (v) (gf) (vgn)
  • Chat potato, honey mustard mayonnaise, spring onion (v) (gf)
  • Jamon Serrano, shaved fennel, citrus, aioli (gf)
  • Broccolini, snowpeas, orange, chilli, toasted hazelnut dressing (v) (vgn) (gf)
  • Kale, fresh herb & quinoa salad, cold pressed extra virgin olive oil, lemon vinaigrette (v)
  • Heirloom cherry tomato, Persian fetta, sorrel cress (v) (gf)
  • Local asparagus, shaved parmesan, crispy prosciutto, sweet balsamic (v) (gf)
Platinum Items
  • Thyme marinated chicken thigh, confit garlic (gf)
  • Crispy skin duck breast, pomegranate, toasted cauliflower (gf)
  • Baked Tasmanian salmon, cauliflower puree (s) (gf)
  • Pasture fed Berkshire pork fillet, spiced apple chutney (gf)
  • Sous vide, Portuguese style chicken breast (gf)
  • 8 hour slow cooked lamb shoulder, chermoula (gf)
  • South Coast Blue Eye Trevalla, grape & pine nut salsa (s) (gf)
  • Pan seared Gold Band snapper, pine nut pesto (s)
  • Cooked Moreton bay bug, roasted garlic & chive aioli (s)

 Diamond Items

  • Triston Island Lobster, chive & paprika butter (s)
  • Riverina lamb back-strap, tzatziki (gf)
  • Sliced Riverina grain fed beef fillet, red wine jus (gf)

Dessert Items

  • Mini sticky date puddings, caramel sauce (v)
  • Mini meringue nest, cinnamon winter berry compote (v)
  • Chocolate brownie, salted caramel (v)
  • Milk chocolate tart, crème Chantilly, strawberry (v)
  • Pineapple, watermelon & strawberry brochettes (gf) (v) (vgn)
  • Lemon curd tartlet, torched meringue (v)
  • Bite size macaroons (v)
  • Chocolate dipped mini gelato cones (v)

$105 Per Person

Charcuterie Platter

  • Cured sliced meats including ham, salamis, jamon iberico, olives & grilled Turkish bread

$110 Per Person

Combo Platter

  • A combination of cheese platter, sandwich platter and antipasto platter

$110 Per Person

Seafood Platter

  • Market fresh seafood – may include Balmain Bugs, King prawns, scallops, Sydney Rock Oysters, Baby octopus & Lobster Tail with various dressings and sauces

$300 Per Person

Sandwich Platter

  • Assorted sandwich fillings on wholegrain, white bread and wraps

$110 Per Person

Antipasto Platter

  • Marinated olives, grilled seasonal vegetables, grilled Turkish bread

$100 Per Person

Dips Platter

  • A selection of dips served with crudités and crisp breads

$80 Per Person

Cheese Platter

  • A selection of Australian cheeses, crackers, fruit paste and fresh fruit

$100 Per Person

Sides

  • $15 (1 bowl per 4 people)
  • Shoestring fries, sea salt (v)
  • Mixed leaf salad, red wine dressing (gf) (v) (vgn)
  • Parisian mashed potato (gf) (v)
  • Warm broccolini, Victorian butter, almonds (v) (gf)
  • Roasted Dutch carrots, raisins, Persian fetta (v) (gf)

$15 Per Person

Formal Menu 2

  • 3 Course - Entrée, Main and Dessert
  • Includes fresh baked bread rolls and cream butter


ENTRÉE

  • Baked forest mushroom tartlet, cauliflower puree, fresh herb oil (v)
  • Riverina lamb back-strap, charred leek, beetroot relish, macadamia crumb
  • Duck breast, beetroot puree, golden beetroot, asparagus, sorrel (gf)
  • Canadian sea scallops, pea puree, jamon iberico, snow pea tendril (s) (gf)
  • Roasted Berkshire pork belly, black pepper caramel, grapefruit, fennel (gf)
  • Steamed, wild Blue Eye Trevalla, chervil oil, fennel, grape & pine nut salsa (s) (gf)
  • Koo Wee Rup asparagus, lemon ricotta, shaved pear, walnut, truffle oil (v) (gf)
MAIN COURSE
  • Cone Bay Barramundi, textures of beetroot, shaved fennel, pencil leek (s) (gf)
  • Riverina beef fillet, potato fondant, Dutch carrot, rosemary jus (gf)
  • Pan roasted Tasmanian salmon fillet, cauliflower puree, puffed wild rice (s)
  • Spiced free range chicken breast, saffron arancini, baby vegetables
  • Roasted duck breast, potato fondant, asparagus, hazelnut jus (gf)
  • Berkshire pork cutlet, sweet potato puree, spiced apple relish, Dutch carrots (gf)
  • Hiramasa Kingfish, sumac, torched grapefruit, fennel, radish (s)
  • Wild mushroom & porcini risotto, sage butter (v) (gf)
DESSERT
  • Deconstructed pavlova, coulis, fruit, macerated berries (v) (gf)
  • Stringy bark honey tart, caramelised pear, lemon mascapone (v)
  • Milk chocolate tart, vanilla cream, strawberry, mint (v)
  • Torched lemon meringue tartlet, shortbread crumble, vanilla ice-cream (v)
  • Vanilla crème brulee, macerated strawberries, pistachio praline (v) (gf)
  • Selection of local Australian cheeses, lavosh, crackers & quince (v)

$145 Per Person

Formal Menu 1

  • 2 Course - Entrée and Main or Main and Dessert
  • Includes fresh baked bread rolls and cream butter
ENTRÉE
  • Baked forest mushroom tartlet, cauliflower puree, fresh herb oil (v)
  • Riverina lamb back-strap, charred leek, beetroot relish, macadamia crumb
  • Duck breast, beetroot puree, golden beetroot, asparagus, sorrel (gf)
  • Canadian sea scallops, pea puree, jamon iberico, snow pea tendril (s) (gf)
  • Roasted Berkshire pork belly, black pepper caramel, grapefruit, fennel (gf)
  • Steamed, wild Blue Eye Trevalla, chervil oil, fennel, grape & pine nut salsa (s) (gf)
  • Koo Wee Rup asparagus, lemon ricotta, shaved pear, walnut, truffle oil (v) (gf)
MAIN COURSE
  • Cone Bay Barramundi, textures of beetroot, shaved fennel, pencil leek (s) (gf)
  • Riverina beef fillet, potato fondant, Dutch carrot, rosemary jus (gf)
  • Pan roasted Tasmanian salmon fillet, cauliflower puree, puffed wild rice (s)
  • Spiced free range chicken breast, saffron arancini, baby vegetables
  • Roasted duck breast, potato fondant, asparagus, hazelnut jus (gf)
  • Berkshire pork cutlet, sweet potato puree, spiced apple relish, Dutch carrots (gf)
  • Hiramasa Kingfish, sumac, torched grapefruit, fennel, radish (s)
  • Wild mushroom & porcini risotto, sage butter (v) (gf)
DESSERT
  • Deconstructed pavlova, coulis, fruit, macerated berries (v) (gf)
  • Stringy bark honey tart, caramelised pear, lemon mascapone (v)
  • Milk chocolate tart, vanilla cream, strawberry, mint (v)
  • Torched lemon meringue tartlet, shortbread crumble, vanilla ice-cream (v)
  • Vanilla crème brulee, macerated strawberries, pistachio praline (v) (gf)
  • Selection of local Australian cheeses, lavosh, crackers & quince (v)

$110 Per Person