Masteka 2 Menu Options

Dessert Canapes

  • Passionfruit curd and fresh strawberry tart
  • Sea-salt caramel and brownie crumble tart
  • Valrhona Dark chocolate mousse, raspberry, shaved liquorice (in a glass)
  • Prosecco marinated strawberries, watermelon, mint, meringue (in a glass)
  • Whipped vanilla bean cheesecake with honeycomb crumble (on spoon)
  • Triple cream brie, sour cherry and baby basil tart
  • Available as an Addition to Canape Menu 1 & 2 | Minimum 30 Guests

Substantial Canapes

  • Crispy spiced chicken with shaved slaw and red-eye mayo on a milk bun
  • Black Angus beef (Medium Rare) mini burger with double cheese, pickles and mustard ketchup sauce
  • House smoked Berkshire pork slider with fennel, apple and spicy chipotle mayo
  • Seared King Tasmanian salmon with goats cheese ravioli, pine nuts and caponata and lemon (in bamboo boat)
  • Chilli lime caramel chicken, soba noodle and baby greens salad (in bamboo boat)
  • Slow cooked grass-fed sumac lamb shoulder with chickpeas, rainbow chard and cucumber yoghurt (in bamboo boat)
  • Sticky pork belly bites with apple and shaved radish salad, baby potatoes and chorizo, (in bamboo boat)

Warm Canapes

  • Fresh herb and green pea taleggio risotto balls with panko crust (v)
  • Smoked bacon croquette, provolone cheese, caper mayonnaise
  • Crispy Berkshire pork belly bites, black caramel, spring onion, pickled ginger on spoon
  • Seared Atlantic scallops with scorched sweet corn, chorizo, wild mushroom tart
  • Crispy shredded duck filo cigars with spiced orange glaze
  • Pan seared yellowfin tuna with orange, fennel, feta, dried chilli tart
  • Wagyu beef mini pie with home-made short crust pastry and spiced tomato sauce

Cold Canapes

  • Freshly shucked Sydney Rock oysters with cucumber apple cider vinaigrette (gf)
  • Spiced butternut pumpkin, hummus, crispy onion miniature tart
  • Chilled Queensland king prawns with citrus mayo dipping sauce (gf)
  • Chilli lime free range chicken, baby greens, cucumber, nam jim dressing, wonton
  • Cured Tasmanian King Salmon with avocado, jalapeno, sesame seed, shaved radish on spoon
  • Black Angus beef tataki with shitake mushrooms, black sesame seed, Ponzu dressing on spoon
  • QLD spanner crab, broad bean crush, black quinoa, chilli , cavolo nero , lemon aioli , crisp sour dough

Canape Menu 2

  • 5 Cold Canapes, 5 Warm Canapes, Choice of 2 Substantials & 2 Desserts

$99 Per Person

Canape Menu 1

  • 4 Cold Canapes, 4 Warm Canapes, Choice of 1 Substantial & 1 Dessert

$79 Per Person

Other Menus

  • Cheese Station | $12 per person
  • Selection of both local and imported cheeses with various breads and classic accompaniments.
  • Charcuterie & Cheese | $16 per person
  • Selection of cured and smoked meats, cheeses, pickles and house-made chutneys.
  • Glazed Ham Station | $18 per person
  • Served warm and carved to order. Served with mustards, pickles and soft rolls.
  • Dumpling Bar | $18 per person
  • Selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces.
  • Sashimi Station | $20 per person
  • Kingfish, tuna and fresh seasonal seafood served raw and carved to order.
  • Oyster Tasting Station | $22 per person
  • Showcasing freshly shucked regional oysters from around Australia – Sydney Rock, Pacific’s and Flats.
  • Live Oyster Shucking | $22 per person (Plus $200 Chef Fee)
  • Shucked to order Sydney Rock, Pacific and Flats by chef on board.
  • Caviar Station | Market Price
  • Selection of caviars, ice bowl, complete with hostess to guide through the caviars.

Additional Info

A chef is included for all catered jobs up to 4 hours. If additional hours are required, the chef will be charged at $70 per hour.

For all charters over 4 hours of 45 guests or more, two chefs will be required at $70 per chef, per hour.
A minimum of 25 guests are required for all canape menus.
A minimum of 18 guests are required for all buffet menus.

All Public Holiday charters will incur a chef surcharge of $300 per chef for all 4 hour charters.

Please enquire for Christmas Day, Boxing Day, New Years Eve, New Years Day rates.

Dessert Platters

  • Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream
  • Strawberry cheesecake coconut crumble strawberry ice cream
  • Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)
  • Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

Side Platters

  • Green micro salad with shaved radish, red onion and cold-pressed dressing
  • Fresh baked bread rolls and Pepe Saya butter
  • Steamed baby potatoes with parsley butter and lemon

Warm Platters

  • Grilled Tasmanian King salmon with celeriac remoulade, wild rocket and shaved radish
  • 8 hour slow-cooked S.A lamb shoulder with pomegranate molasses, kale and warm Israeli couscous
  • Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)
  • Free-range de-boned chicken with sumac, blackened corn, red pepper, rainbow chard and harissa-spiked yogurt
  • Crispy-skinned W.A Cone Bay barramundi with sautéed wombok, pickled ginger, aged soy and wild mushrooms

Cold Platters

  • Black Angus beef tataki with spring onion, king brown mushrooms, aged soy
  • House-smoked Petuna ocean trout with pickled red onion, capers and horseradish cream fraiche (gf)
  • Salumi selection with pickles, olives and grilled veg
  • Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
  • Poached Yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad

Buffet menu 2

  • 3 Canapes, 3 Cold Platters, 4 Warm Platters, 3 Sides, 2 Dessert Platters

$135 Per Person

Buffet menu 1

  • 2 Canapes, 2 Cold Platters, 2 Warm Platters, 3 Sides, 1 Dessert Platter

$115 Per Person