Bella Vista Menu Options

Canape Selection Menu 2

Choice of 7 from the below
Tasmanian smoked salmon roulade on sour dough crouton
Peking Duck Pancake, served with shallot and hoisin sauce
Indonesian Chicken Satay skewer drizzled with peanut coconut sauce (GF)
Chicken Greek souvlaki and tzatziki (GF)
Arancini with Bocconcini, pumpkin, baby spinach and caramelised onion(V)
Salt and Szechuan pepper Calamari with lime coriander aioli
Prawn and Chorizo skewers topped with chili onion jam (GF)
Panko crumbed King Prawn served with wasabi mayo
Mini Angus Beef Stroganoff pies with duchess potato
Chicken San choi bow cucumber cups (GF)
Seafood mornay risotto cakes served with dill and lime sauce
Steam pork and prawn dumpling with sesame and soy dipping sauce
Roast vegetable tartlets filled with goats’ cheese and caramelised onion (V)
Italian meatballs in a napolitaine sauce (GF)
Freshly made Vietnamese vegetable and tofu spring rolls with sweet chili dipping sauce (V)
Spinach and 3 cheese pastizzi with pesto mayonnaise (V)
Vol au vents filled with leek and mushroom topped with crispy enoki (V)
Pecorino and herb crusted Lamb cutlets drizzled with a mint chimichurri (GF)

Desserts Included
Homemade Butterscotch Cake served with White Chocolate Ganache
Chocolate Ganache Tart with Chantilly Cream
Seasonal Fresh Fruit Platter

$50 Per Person

Canapes & Standing Buffet 2

Canapes (Choice of 6 selections)
Mini Angus Beef Stroganoff Pies
Peking Duck Pancake with Shallots and Chilli Jam
Seared Lamb Cutlets seasoned in Rosemary and Garlic with Mint Yoghurt
Chef selection of Mini Flans Arancini filled with Bocconcini, Roast Pumpkin and Baby Spinach (V)
A Selection of Rice paper Rolls with Sesame dipping sauce (V/VN upon request)
Indonesian Satay skewers with spicy peanut and coconut sauce (GF)
Petite Wagyu Fillet Steak Sandwiches filled with Roquette, brie cheese and caramelised onion
Mini Bruschetta with basil and oregano on Ciabatta bread (V)
Gourmet assorted wraps of Chicken Caesar, Leg Ham and roasted vegetables
Garlic Prawn Twisters
Smoked Salmon Terrine on Toasted Ciabatta

Buffet Stations (Choice of 2 Buffet selections)

Asian Influence (Choice of 4)
Thai Red Curry with baby bok choy, bean sprouts served with jasmine rice
Chinese BBQ Pork and Asian vegetables stir fried with Hokkien noodles
Steamed Barramundi with an infusion of coriander, lemongrass and lime chilli 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 Rice Crispy Noodle Salad

European Influence (Choice of 4)
Antipasto Platter with an Assortment of Cured Meats, Vegetables &Cheeses
Orecchiette Salad with roast pumpkin, baby spinach, caramelised onion, pistachios, topped with
crumbed goats ‘cheese (V/GF if orecchiette is removed)
Caprese Salad of Tomato, bocconcini & fresh basil
Roquette, pear and parmesan salad with herb vinaigrette (V)
Fresh pasta tossed with baby eggplant, zucchini, capsicum and mushrooms in a fresh tomato and
olive oil dressing (V)
Fresh Pasta with Pancetta & Mushrooms tossed in white wine, garlic olive oil sauce (V)
Potato Au Gratin –layers of potatoes, onion and parmesan cheese (V/GF)
Angus Beef Stroganoff resting on a bed of rice, topped with sour cream and chives
Honey Baked Leg of Ham Cajun Lamb Rump surrounded with our home-style tzatziki sauce (GF)
Roast Chicken with lemon, garlic & oregano

Seafood (Choice of 4)
Peeled King Prawns accompanied with a tangy cocktail sauce
Mix of Sydney Rock Oysters served natural, Kilpatrick and Bloody Mary shots (GF)
Beer Battered Fish and Chips with a Lemon Tartare sauce
Salt & Pepper Squid accompanied by a lime and coriander aioli
Marinated Chilli, lime and coriander prawn skewers (GF)
Duo of Tempura King Prawns and breaded Prawn Cutlets Grilled Scallop in the Half Shell with a ginger,
lime, coriander and lemongrass condiment (GF)
Smoked Salmon platters drizzled with extra virgin olive oil and baby capers (GF)
Steamed Barramundi marinated with aromatic chilli and lime served on banana leaves
Triage of Salmon –smoked salmon, poached salmon and salmon caviar topped with caper berries (GF)

Dessert (All Items Are included)
Individual Chocolate Ganache Tarts
Chocolate Dipped Strawberries
Mini Gelato cones

$70 Per Person

Sydney Harbour Buffet

Chef’s selection of Canapes on arrival

Seated Buffet
Portuguese Style Chicken marinated in Fresh Chilli, Lime & Parsley (GF)
Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato,
Olive Oil Dressing
Potato Au Gratin – layers of Potatoes, Onion and Parmesan Cheese (V/GF)
Steamed New Zealand ½ Shelf Mussels served with a Tomato, Lemon & Coriander Salsa (GF)
Platters of Fresh Tiger Prawns accompanied with Seafood Aioli (GF)
Salt & Pepper Calamari served with a Homemade Aioli
Grilled Mediterranean Vegetable Pesto Pasta Salad served with Roasted Pine Nuts
King Prawn, Crab Meat & Avocado Seafood Salad
Green Salad Bowl tossed with Wild Rice, Toasted Soya glazed Nuts & Seeds finished with a herbed
Vinaigrette (VN)
Antipasto Platter of Cured Meats, Marinated Vegetables and Cheeses (GF)
Mixed Leaf Salad with Parmesan & a Balsamic Reduction (V/VN without the parmesan)
Crisp, freshly baked Dinner Rolls

Homemade Butterscotch Cake served with White Chocolate Ganache
Chocolate Ganache Tart with Chantilly Cream
Seasonal Fresh Fruit Platter

$65 Per Person

3 Course Formal Dining Menu

Entrée (2 Choices- Alternate Placement)
Garlic king prawns, shallot champagne and champignon cream sauce served on a bed of pilaf
Italian Antipasto plate with a variety of delicacies including cured meats, marinated vegetables
and olives, caprese salad with a balsamic glaze and grissini
Slow cooked lamb shank lasagne with eggplant, tomato and halloumi bechamel sauce
Homemade roast pumpkin and ricotta ravioli served in a sage and burnt butter sauce. Topped with
pecorino crusted garlic sour dough
Warm Salad consisting of chorizo, haloumi, roasted pumpkin, chargrilled capsicum and roquette, with
a spicy tomato chutney
Seafood pot pie with white wine cream sauce encased in puff pastry
Moroccan lamb rump on a bed of Greek salad and crisp pita, drizzled with homemade tzatziki
Braised mushrooms in a white wine reduction, served with baby spinach, semi-dried tomatoes and
grilled asparagus (V)

Main Course (2 Choices- Alternate Placement)
Chargrilled beef tenderloin with red wine jus, served with kumara au gratin, truffle and duxelles
mushroom, green bean parcel and confit vine tomato,
Herb and pistachio crusted lamb rack, chic pea patties, bouquet of carrots and green beans,
glazed onion, infused with rosemary jus
Crispy skinned Tasmanian salmon, roast kipfler potato, lemon zest asparagus, fried baby capers in
a dill beaurre blanc.
Grilled wild Barramundi fillet served with Jerusalem artichoke, caramelised baby carrots, blistered
cherry tomato, roquette salad with a burnt lemon creme fraiche
Roulade of chicken with pancetta and brie, roasted pumpkin and pea risotto, wilted spinach, drizzled
with red pepper sauce
Classic chicken Kiev on a bed of garlic potato puree, sided with prosciutto wrapped broccolini
and roasted jap pumpkin topped with seeded mustard sauce
Mediterranean vegetable medley consisting of layers of marinated baked vegetables resting on
a roasted tomato reduction (V)

Dessert (2 Choices- Alternate Placement)
Coconut and Malibu crème brûlée with mix berry compote
Baked Belgium white chocolate and lime cheesecake, with Chantilly cream and berry coulis
Classic Italian homemade tiramisu
Dark chocolate ganache tart topped with a chocolate coated strawberry and creme fraiche
Vanilla panna cotta layered with Romanoff and liqueur strawberries
Sticky date pudding with a butterscotch caramel sauce and vanilla bean ice cream
Profiterole skewers with warm chocolate dipping sauce and Chantilly cream
Table dessert tasting platters consisting of a variety of the featured

$90 Per Person
Vivid Sydney