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

$70 Per Person

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

$90 Per Person

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

$50 Per Person

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

$80 Per Person

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

$40 Per Person

Optional Menu Selections:

Greek Mezze:
Marinated rosemary fetta with black and green olives, stuffed vine leaves, taramasalata, tzatziki with fresh pita bread

$40 Per Person

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



 

$40 Per Person

Optional Menu Selections

Premium Entree:

Seared Garlic King Prawns in a Shallot and White Wine Sauce Reduction on a 

Creamy Risotto

$5 Per Person

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

 

$7 Per Person