- Call: (02) 9555 5901
Seven Star Menu Options
Canapé Menu
- (Please choose a minimum of six selections from the lists below).
- Canapé Selection A
- $9.00 pp/per item
- Chef’s selection of mini flans
- A selection of rice paper rolls with sesame dipping sauce
- Mini bruschetta with basil and oregano on Ciabatta bread
- Petite Southern Highlands beef burger with gruyere and tomato chutney.
- Roast pumpkin and baby spinach, parmesan and parsley Arancini.
- Mini Angus Beef Stroganoff pies with Duchess Potato.
- Chili fish cake with crisp lettuce and lime mayo in petite soft bun
- Chicken san chow bow
- Indonesian chicken Satay skewers with spicy peanut and coconut sauce
- Canapé Selection B
- $12.00 pp/per item
- Tiger Prawns with herb and lemon aioli.
- Peking duck pancake with shallots and chili jam
- Sydney Rock Oysters with champagne vinaigrette and pearls of the sea
- Prawn cocktail with Marie rose sauce
- Smoked Salmon terrine on toasted brioche
- Prawn and chorizo skewers
- Petite Wagyu Fillet Steak sandwiches filled with roquette, beetroot and
- Caramelized onion
- Scallops seared with lemon grass, lime and ginger dressing
- Rosemary and red wine seared Lamb cutlets with mint and yoghurt
- Noodle box Selection
- $18.00 pp/per item
- Thai red curry chicken, baby Bok Choy and bean sprouts with jasmine rice
- Spinach and ricotta ravioli with baby eggplant and olives tossed in
- Napolitana Sauce
- Poached Ocean Trout with a Nicoise Salad in a Lettuce Leaf Cup
- Hokkien Noodles with BBQ Pork
CHEFS HOUSE MADE DIP SELECTION
- Selection of House Made Dips, variety of Flat Breads and Sticks and Seasonal vegetables
ANTIPASTO PLATTER
- Selection of Cold Cured Meats, Marinated Vegetables and a selection of
- lightly Marinated Olives served with Crisp Bread and Lavosh
FRESH COLD SEAFOOD PLATTER
- (Seafood selection may change dependant on season)
- Selection of Seafood fresh from the Sydney Fish Markets, including King
- Prawns, Sydney Rock Oysters, Smoked Salmon, Scallops, Bug Tails, Blue
- Swimmer Crab dressed with Parsley, Lemon and Garlic Butter and served
- with Toasted Sourdough, Seafood and Tartare Sauces
OYSTER BAR
- (6 oysters per person)
- A selection of freshly shucked Sydney Rock and Pacific Oysters served with a
- selection of condiments, Lemon, Asian Shallot Vinaigrette or Spiced Tomato
- and Caper Salsa
SELECTION OF FINE AUSTRALIAN CHEESES AND SEASONAL FRUITS
- Served with Dried Fruit, Gourmet Grissini, Crackers and Walnut Bread
DESSERT TASTING PLATE
- Selection of:
- • Chocolate Mouse Cup with Chantilly Cream
- • Vanilla Bean Crème Brulee
- • Tiramisu
- • Sticky Date Pudding
- • Petite Cake
OCEAN KING PRAWNS
- (4 king prawns per person)
- King Prawns served with fresh Lemon and Aioli with condiments
Buffet menu 1
- A selection of Boutique Rolls with Butter Portions
- Roast Pumpkin, Bocconcini and Baby Spinach Arrancini
- Herb and Pepper and Lemon Encrusted Salmon Fillet Le Chef Tartare Sauce
- Chardonnay and Thyme Poached Chicken Breast with Risoni, Oven Roasted Tomato and Baby Spinach
- Fresh Pasta with Roasted Capsicum, Mushrooms and Semi-dried Tomatoes tossed in a light Tomato Pesto Dressing
- Kajun Rump surrounded with our Home-style Tzatziki Sauce
- Tiger Prawn Platter with Herb and Lemon Aioli
- Wild Rocket and Parmesan with Rock Salt and Black pepper
- Dill, Red onion and Caper Berry Potato Salad
- Fresh Seasonal Fruit Platter
- Chefs selection of House Desserts
- Please note: All Buffet’s Require a Chef to be on board @ $340.00 (up to 4 hours)
Buffet menu 2
- A selection of Boutique Rolls with Butter Portions
- Roast Pumpkin, Bocconcini and Baby Spinach Arrancini
- Chargrilled Beef Fillet and Field Mushrooms served with a Green Peppercorn Jus
- Chardonnay and Thyme Poached Chicken
- Roasted Herb and Garlic Chat Potatoes
- Sydney Rock Oysters with Champagne and Vinaigrette and Pearls of the Sea (2 per person)
- Caprese Salad of Tomato, Bocconcini and Fresh Basil
- Wild Rocket and Parmesan with Rock Salt and Black Pepper
- A selection of fine Australian Cheese’s served with Dried Fruit and Deli Style Crackers
- Fresh Seasonal Fruit Platter
- Chefs selection of House Desserts
- Please note: All Buffet’s Require a Chef to be on board @ $340.00 (up to 4 hours)
Buffet Menu 3
- A selection of Boutique Rolls with Butter Portions
- Roast Pumpkin, Bocconcini and Baby Spinach Arrancini
- Chardonnay and Thyme Chicken
- Rib Eye Fillet with Stuffed Field Mushrooms and Red Wine Jus with Roasted Chat Potato
- Whole Baked Tasmanian Salmon topped with Baby Spinach, Dill and Capers
- Mussels with Garlic and Chilli Butter
- Balmain Bugs Grilled with Garlic Lemon Butter
- Sydney Rock Oysters with Champagne Vinaigrette and Pearls of the Sea (3 per person)
- Tiger Prawn Platter with Herb and Lemon Aioli
- Dill, Red Onion and Caper Berry Potato Salad
- Caprese Salad of Tomato, Bocconcini and Fresh Basil
- Assorted Australian Cheese board with Lavosh and Dried Fruits
- Fresh Seasonal Fruit Platter
- Chef’s Selection of House Desserts
- Please note: All Buffet’s Require a Chef to be on board @ $340.00 (up to 4 hours)
BBQ Menu
- MAIN
- BBQ scotch fillet steaks served with black peppercorn sauce
- Chicken tenderloin marinated in olive oil and tarragon
- Rosemary & garlic lamb cutlets
- Spanish chorizo garnished with sautéed onions
- Chilli, garlic and lime baby squid
- Roasted baby chat potatoes with rosemary, parsley and garlic butter
- 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
- Roquette, pear and parmesan salad with lemon and oregano dressing
- Crisp, freshly baked dinner rolls
- DESSERT
- Chocolate ganache tart with chantilly cream and strawberries
- Seasonal fruit platter
- Please note: Chef to be on board @ $340 (up to 4 hours)
