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
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  • Dessert Canapés
  • Petite lemon meringue pie
  • Petite apple tarte tatin with double cream
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  • Please note, a minimum catering fee of $1,100 applies

$70 Per Person

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
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  • Dessert Canapés
  • Smashed meringue with summer fruits (lychee, mango and kiwi fruit) raspberry and lime cream
  • Petite piquant chocolate brownie
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  • Please note, a minimum catering fee of $1,100 applies

$75 Per Person

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 
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  • 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
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  • Please note, a minimum catering fee of $1,100 applies

$85 Per Person

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
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  • 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
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  • Dessert
  • Selection of local cheese, dried fruits and associated crisp breads
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  • Please note, a minimum catering fee of $1,100 applies

$85 Per Person

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
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  • 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
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  • 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

$110 Per Person

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
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  • 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
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  • 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

$130 Per Person