- Call: (02) 9555 5901
Bella Vista Menu Options
Canape & Buffet Station
Canapés (Choice of 6 options)
Mini Angus Beef Stroganoff Pies with Duchess Potato
Peking Duck Pancake with Shallots and Chili Jam
Seared Lamb Cutlets seasoned in Rosemary and Garlic with Mint Yoghurt
Chefs Selection of Mini Flans
Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach
A Selection of Rice Paper Rolls with Sesame Dipping Sauce
Indonesian Chicken Satay Skewers with Spicy Peanut and Coconut Sauce
Petite Wagyu Fillet Steak Sandwiches filled with Roquette, Brie Cheese and Caramelized Onion
Mini Bruschetta with Basil and Oregano on Ciabatta Bread
Gourmet assorted Wraps of Chicken Caesar, Leg Ham and Roasted Vegetables
Garlic Prawn Twisters
Smoked Salmon Terrine on Toasted Ciabatta
White Bait Fritters served with Herb Aioli
European Influence (Choice of 4)
Antipasto Platter with an Assortment of Cured Meats, Vegetables & Cheeses
Orecchiette Salad with Roast Pumpkin, Baby Spinach, Caramelized Onion,
Pistachios, topped with Crumbled Goats Cheese
Caprese Salad of Tomato, Bocconcini and Fresh Basil
Roquette, Pear and Parmesan Salad with Herb Vinaigrette
Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a
Fresh Tomato and Olive Oil Dressing
Fresh Pasta with Pancetta & Mushrooms tossed in White Wine, Garlic Olive Oil Sauce
Potato Au Gratin – layers of potatoes, onion and parmesan cheese
Angus Beef Stroganoff resting on a Bed of Rice, topped with Sour Cream and Chives
Honey Baked Leg of Ham
Kajun Lamb Rump surrounded with our Home-Style Tzatziki Sauce
Roast Chicken with Lemon, Garlic & Oregano
Asian Influence (Choice of 4)
Thai Red Chicken Curry with Baby Bok Choy, Bean Sprouts served with Jasmine Rice
Chinese BBQ Pork and Asian Vegetables stir fried with Hokkein Noodles
Steamed Barramundi with an infusion of Coriander, Lemon Grass, Lime Chili on Banana Leaf
Thai Beef Salad tossed with Baby Corn, Cucumber, Carrot and Vermicelli Noodles
Asian Green Salad
Stir Fried Fillet of Beef in an Onion and Black Bean Sauce
Thai Seafood Fried Rice
Crispy Noodle Salad
Seafood (Choice of 4)
Peeled King Prawns accompanied with a Tangy Cocktail Sauce
Mix of Sydney Rock and Pacific Oysters served Natural, Kilpatrick and Bloody Mary Shots
Beer Battered Fish and Chips with a Lemon Tartare Sauce
Salt and Pepper Squid accompanied by a Lime and Coriander Aioli
Marinated Chili, Lime and Coriander Prawn skewers
Duo of Tempura King Prawns and Breaded Prawn Cutlets
Grilled Scallop in the Half Shell with a Ginger, Lime, Coriander and Lemongrass Condiment
Smoked Salmon platters drizzled with Extra Virgin Olive Oil and Baby Capers
Steamed Barramundi Marinated with aromatic Chili and Lime served on Banana Leaves
Triage of Salmon – smoked salmon, poached salmon and salmon caviar topped with caper berries.
Dessert (All items are included)
Individual Chocolate Ganache Tarts
Chocolate Dipped Strawberries
Mini Gelato Cones
Fruit Platters (Choice of 6 options)
Mini Angus Beef Stroganoff Pies with Duchess Potato
Peking Duck Pancake with Shallots and Chili Jam
Seared Lamb Cutlets seasoned in Rosemary and Garlic with Mint Yoghurt
Chefs Selection of Mini Flans
Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach
A Selection of Rice Paper Rolls with Sesame Dipping Sauce
Indonesian Chicken Satay Skewers with Spicy Peanut and Coconut Sauce
Petite Wagyu Fillet Steak Sandwiches filled with Roquette, Brie Cheese and Caramelized Onion
Mini Bruschetta with Basil and Oregano on Ciabatta Bread
Gourmet assorted Wraps of Chicken Caesar, Leg Ham and Roasted Vegetables
Garlic Prawn Twisters
Smoked Salmon Terrine on Toasted Ciabatta
White Bait Fritters served with Herb Aioli
3 Course Formal Dining
On arrival
Chef’s Selections of canapés on arrival
Entrée (Alternate Placement)
Fresh Pasta infused with Chargrilled Eggplant, Bell Pepper, Semi Dried Tomato, Spanish Green Olives and Chorizo in a Pine Nut Pesto Sauce with shavings of Parmigiano-Reggiano
Mezze Platter of Cold Cured Meats, Marinated Vegetables, Tasmanian Smoked
Salmon and a selection of lightly marinated Olives served with Crip Bread and Lavosh
Moroccan Lamb Rump on a bed of Greek Salad and Crisp Pita, drizzled with Homemade Tzatziki
Warm Chorizo, Haloumi, Roasted Pumpkin and Chargrilled Capsicum embedded on a Roquette Salad accompanied with a side of Spicy Tomato Chutney
Selection of Fresh Seafood sautéed in Garlic, White Wine Cream Sauce, topped with Puff Pastry
Grilled Barramundi Fillet served with a Rocket Salad and Tomato Chill Salsa
Home-made chef’s selection of Vegetarian Raviolli sautéed in a Creamy Based Tomato Sauce (v)
Braised Field Mushrooms marinated in a White Wine Reduction, served with Baby
Spinach, Semi Dried Tomatoes, topped with Grilled Asparagus (v)
Main Course (Alternate Placement)
Chargrilled fillet of Beef Tenderloin in a Classic Red Wine Jus served alongside
Parcel of Baby Green Beans, Confit of Tomato, Glazed Noissette of Potato and a Classic Béarnaise sauce
Crispy Skinned Tasmanian Salmon topped with Fried Baby Capers served with Roasted Herbed Baby Chat Potatoes, Steamed Broccolini, Sweet Baby Corn
Spears and a Lemon and Dill Beaurre Blanc
Roulade of Chicken filled with Pancetta and Brie Cheese bedded on Roasted
Pumpkin with layers of Baby Spinach and Pea Risotto and Chargrilled Eggplant in a Light Bell Pepper Sauce
Classic Chicken Kiev on Duchess Potatoes with Prosciutto wrapped Broccolini & Roasted Jap Pumpkin drizzled with a Honey Mustard Sauce
Chef’s Catch of the Day
Mediterranean Vegetable Medley consisting of layers of Marinated Baked
Vegetables resting on a Roasted Heirloom Tomato Reduction (v)
Dessert (Alternate Placement)
Vanilla Bean Cream Brûlée with Blueberry Compote
Baked White Chocolate Cheesecake served with Mixed Berry Compote
Individual Tiramisu topped with Chocolate-Coated Strawberries
Chocolate Ganache’ Tart with Cinnamon Ice Cream
Vanilla Pana cotta layered with Strawberries Romanoff and Liqueur Strawberries
Apple and rhubarb Crumble served with Vanilla Bean Ice Cream
Sticky Date Pudding served with a Vanilla Bean Ice Cream
Table Dessert Tasting Platters consisting of a variety of the Featured Desserts
Antipasto Grazing Station
Cold Meats:
Grilled chorizo
Prosciutto
Pancetta
Salami
Honey Baked Leg of Ham served with Grilled Pineapple
Vegetarian Mixed Platter:
Bocconcini
Feta
Zucchini served with Tomato Concasse
Pumpkin served on a bed of Baby Spinach and drizzled with Al Pesto
Baked Eggplant served with Crumbled Goats Cheese
Marinated Artichokes
Pan-Fried Mushrooms marinated with Balsamic and Olive Oil
Dolmades – Rice and Fresh Herbs wrapped in Wine Leaves
Sundried Tomatoes
Mixed Olives
Assorted Breads
Assorted Cheese Platter
Corporate Banquet Menu
Pasta & Noodles (Choice of 2)
Fresh Pasta with Roast Baby Eggplant, Capsicum and Mushrooms tossed in a Tomato & Olive Oil Dressing
Fresh Pasta with Roast Garlic King Prawns, Parsley, Lemon in a Tomato & White Wine Cream Sauce
Fresh Pasta with Pancetta and Mushrooms tossed in a White Wine, Garlic and Olive Oil Sauce
Hokkein Noodles Stir Fried, Asian Vegetables with Soy & Ginger
Chicken (Choice of 1)Pan Fried Chicken Breast in a White Wine Cream Sauce
Roast Chicken with Lemon, Garlic and Oregano
Chicken Parmigiana – individual chicken breasts stuffed with haloumi & prosciutto with a Beurre blanc sauce
Grilled Chicken Breast drizzled with a Capsicum and Pesto Sauce
Meat & Carvery (Choice of 2)Honey Glazed Baked Leg of Ham
Seared Green Pepper crusted Rare Roast Rump Fillets in a Red Wine Jus
Angus Beef Stroganoff with Mushrooms and Capsicum topped with Sour Cream & Chives
Char Grilled Beef Fillet Steak & Field Mushrooms served with an Onion Glazed Gravy
Roast Rolled Pork with Crackling and Apple Sauce
Moroccan Lamb Rump surrounded with our Home-Style Tzatziki Sauce
Medallion of Kangaroo accompanied with Kakadu Plum Chutney
Seafood (Choice of 1)Grilled Barramundi marinated in Lime and Coriander served on Banana Leaves
Whole Baked Tasmanian Salmon topped with Baby Spinach, Dill and Capers
Salt and Szechuan Pepper Squid
Fresh King Prawns with Seafood Aioli
Beer Battered Fish Portions and Hot Chips
Potato (Choice of 1)Potato Au Gratin – layers of creamy potato, onion and parmesan cheese
Baby Potatoes Roasted with Rosemary, Parsley and Garlic Butter
Garlic Potato Wedges
Salad (Choice of 3)Roquette, Pear and Parmesan Salad with Lemon and Oregano Dressing
Caprese Salad of Tomato, Bocconcini and Fresh Basil
Traditional Greek Salad –salad consisting of iceberg lettuce, Spanish onions,
Kalamata olives, tomatoes, cucumbers & feta cheese with a sprinkle of oregano
Mediterranean Roast Vegetables and Couscous Salad with Crispy Prosciutto and Crumbled Goats Cheese
Antipasto Platters- a selection of cured meats and marinated Italian style vegetables
Baby Chat Potato Salad in Parsley and Extra Virgin Olive Oil Dressing
Seafood Salad – a medley of seafood and avocado in a dill and honey sauce
Baby Beetroot Salad with Orange Segments, Roquette in a Balsamic Reduction with Crumbled Goats Cheese
Steamed String Beans topped with Almond Flakes
Dessert (Choice of 2)Vanilla Bean Cream Brûlée with Blueberry Compote
Individual Tiramisu topped with Chocolate-Coated Strawberries
Individual Sticky Date Pudding with a Toffee Sauce
Chocolate Ganache Tart with Cinnamon Ice-Cream
Assorted Cheese & Seasonal Fruit
Optional Menu Selections:
Gourmet Antipasto:
A selection of cured meats, marinated eggplant, capsicum and mushrooms, bocconcini, vine ripened tomato and garlic scented olives with balsamic and virgin olive oil
Optional Menu Selections:
Greek Mezze:
Marinated rosemary fetta with black and green olives, stuffed vine leaves, taramasalata, tzatziki with fresh pita bread
Optional Menu Selections:
Mezze Platters
Mezze: Garlic scented fried olives, grilled haloumi and stuffed vine leaves served
with kibbi and tabouli, homemade hummus, babaganoush and labne with
freshly cut vegetables
Optional Menu Selections
Premium Entree:
Seared Garlic King Prawns in a Shallot and White Wine Sauce Reduction on a
Creamy Risotto
Optional Menu Selections
Premium Entrees:
Cold Seafood Plate consisting of King Prawn salad, Tasmanian Smoked Salmon,
Sydney Rock Oysters, Octopus Salad, Ceviche Mussels and Lemon Wedges
