- Call: (02) 9555 5901
Quantum Menu Options
Canapé Menu 1
- Lemon blini with blue swimmer crab salad
- Peking duck pancake with spring onion, cucumber and hoisin sauce
- Black bean and spiced avocado tostadas with coriander and tomato salsa
- Mini baked ricotta with sautéed wild forest mushrooms
- Yellow fin tuna tartare in a crisp cone with lime zest and crème fraiche
- Roasted tomato arancini filled with mozzarella with garlic aioli
- Sesame crusted salmon skewers with orange miso sauce
- Steamed bao open bun with slow cooked pork and apple and cabbage slaw
- Herb marinated chicken brochettes with harissa mayonnaise
- Popcorn prawn slider with lime aioli
- Dessert Canapés
- Petite lemon meringue pie
- Petite apple tarte tatin with double cream
- Please note, a minimum catering fee of $1,100 applies
Canapé Menu 2
- Melted salmon and chive rillette on toasted brioche
- Peking duck pancake with spring onion, cucumber and hoisin sauce
- Caramelized onion and goat flan
- Steamed spinach and garlic chive dumpling with chili sauce
- Lamb and rosemary pie with piquant tomato chutney
- Tempura prawn skewers with ponzu dipping sauce
- Sesame crusted salmon skewers with orange miso sauce
- Porcini mushroom arancini ball with basil aioli
- Argentinean churrascurra beef fillet brochette with red pepper chimichurri sauce
- Served in a small bowl or noodle box
- Sri Lankan fish curry with fragrant rice and fresh coconut sambal
- Grilled lamb kofta with carrot and sumac slaw and tahini yoghurt dressing
- Dessert Canapés
- Smashed meringue with summer fruits (lychee, mango and kiwi fruit) raspberry and lime cream
- Petite piquant chocolate brownie
- Please note, a minimum catering fee of $1,100 applies
Canapé Menu 3
- Chilled pacific oysters with spiced bloody mary salsa
- Chicken and enoki mushroom san choy bau rice paper roll with ponzu glaze
- Warm potato cake topped with avocado, guacamole and tomato salsa
- Beetroot, zucchini and quinoa fritter with Persian fetta and sumac
- Seared scallops wrapped in pancetta with pesto drizzle
- Chunky beef and mushroom pie with minted mushy peas
- Crispy Asian style salt and pepper calamari with fresh lime mayo
- Roast pumpkin and grilled field mushroom pizzetta with basil goats cheese mousse
- Steamed bao open bun with peking duck and crisp Asian salad served in a small bowl or noodle box
- King Prawn salad avocado and macadamia nuts, lemon pepper dressing
- Slow cooked chicken tagine with saffron rice pilaf, mint yoghurt and toasted almonds
- Sweet Canapé
- Mini baked chocolate tart, double cream and strawberries
- Steamed cinnamon and date pudding with warm salted caramel sauce and toasted coconut
- Mini matcha green tea crème brulee blak sesame crust and fresh lime
- Please note, a minimum catering fee of $1,100 applies
Buffet Menu 1
- Canapés
- Yellow fin tuna tartare on toasted brioche with lime zest and crème fraiche
- Peking duck pancake with spring on, cucumber and hoisin sauce
- Caramelized onion and goat cheese flan
- Buffet
- Assorted boutique bread rolls with butter
- Spiced pearl couscous, roast pumpkin and baby spinach salad
- Roast baby beetroot and mesclun salad with Persian fetta and balsamic syrup
- Sautéed new potatoes with butter and chives
- Middle Eastern lamb tagine with English spinach and mango chutney
- BBQ salmon fillets with fresh rocket and salsa Verdi
- Pan fried chicken cutlets marinated with oregano, garlic and lemon zest
- Dessert
- Selection of local cheese, dried fruits and associated crisp breads
- Please note, a minimum catering fee of $1,100 applies
Buffet Menu 2
- Canapés
- Melted salmon and caper tart with crème fraiche and chives
- Barbecued duck salad with enoki mushrooms and ponzu glaze
- Roasted tomato arancini filled with mozzarella with garlic aioli
- Buffet
- Assorted boutique bread rolls with butter
- Chilled pacific oysters with spiced bloody mary salsa
- Ocean cooked king prawns with dill aioli
- Pear, parmesan and pine nut salad with rocket and reduced balsamic
- Watermelon and feta salad with lemon dressing, walnuts and ripped Italian parsley
- Kipfler potato salad with crisp watercress and light mustard dressing
- Seared south coast blue eye cod with crisp Thai salad
- Pan seared chicken breast with crisp pancetta, bocconcini and semi dried tomatoes
- Whole roasted beef fillet with red wine and rosemary jus
- Dessert
- Petite lemon meringue pie
- Petite apple tarte tatin with double cream
- Fresh fruit brochettes
- Please note, a minimum catering fee of $1,100 applies
Buffet Menu 3
- Canapés
- Crab salad with cucumber, chili, tomato salsa in a rice paper wrap
- Rare roast beef and Yorkshire pudding with horseradish cream
- Sautéed wild mushroom and fresh herbed ricotta in a crisp cone
- Buffet
- Assorted boutique bread rolls with butter
- Chilled pacific oysters with cucumber, lime and coriander salsa
- King prawn salad with avocado, macadamia nuts and lemon paper dressing
- Curly endive and radicchio salad with toasted chia, pumpkin and sesame seeds
- Santorini village salad with tomato, cucumber, Spanish onion, fried haloumi and crisp fried capers
- Sautéed kipfler potatoes and artichoke with creamy Dijon dressing
- Grilled barramundi with brunt limes, chill palm sugar dressing
- Pan fried spatchcock marinated in sage, lemon zest and chili
- Slow baked lamb racks with grilled portabella mushroom and rosemary jus
- Dessert
- Steamed cinnamon and date pudding with warm salted caramel sauce and toasted coconut
- Smashed meringue with Summer fruits including lychee, mango and kiwi, with raspberry and lime cream
- Assorted petite French macaroons
- Please note, a minimum catering fee of $1,100 applies
