Minimum 25 guests
Chef is included where minimum numbers are met
Where minimum numbers cannot be reached, a $400
chef charge applies for four hours, plus $75 per hour
thereafter
$1200 minimum spend applies

Canapé Menus1
Choose 8 canapes
1 substantial
1 dessert platter

HOT CANAPES
Cauliflower and scallop fritter, truffle sauce (GF)
Queensland prawns in coriander batter, chilli and pernod aioli
Seared ocean trout skewers, orange and ponzu dressing (GF)
Whiting fish fillet burger, crisp lettuce, aioli sauce
Mini pulled pork croque monsieur, green apple, sage
Seared duck breast, confit cherry tomato and red cabbage on a
grilled baguette
Grilled lamb skewers, herbs, lemon and garlic yoghurt
Pan fried Angus beef skewers, shiraz jus (GF)
Mini cheeseburger, onion chutney, baby beets
Chive polenta cake, ratatouille, Persian feta, crisp basil (V, GF)
Mini baked potatoes, black bean ragout, avocado salsa (V, GF)
Pumpkin, feta and pine nuts on a wonton, tarragon sauce (V)
Seared tofu, tamari, chili, shitake mushroom, pumpkin, ginger
(GF, V)
Mushroom fricassee vol au vent, pine nuts, crisp parmesan (V)

COLD CANAPES
Sashimi salmon, avocado, caper and dill salsa, rice crisp (GF)
Blue swimmer crab, corn, dill and celery salsa in a crisp chou
Brandy Queensland prawn cocktail, avocado mousse, crisp
lettuce (GF)
Ocean trout rillettes, chive and lemon sauce, on a wonton
Duck pancake, Hoisin sauce, cucumber, crisp eschalots
Five spice pork rillettes, pear chutney, crisp rye bread
Organic tarragon chicken waldorf salad, brioche
Oriental roasted pork salad, crispy baguette slice, nuoc jam
dressing
Roasted baby beet and feta tart, mint (V)
Truffle Egg mimosa, asparagus, chives, rice shell (V)
Grilled Zucchini, goat cheese, mint, chilli, cucumber slice (V, GF)

SUBSTANTIAL
Confit Tasmanian salmon, potato puree, wilted greens, chive
and lemon sauce
Mini calamari and roast chat potatoes, aioli, lemon
Pearl cous cous, grilled vegetables, pine nuts, lemon zest, herb
dressing (V)
Chicken chasseur (smoked pancetta/mushrooms), roasted chat
potatoes, garlic, thyme, green beans (GF)
Beef fillet, sweet onion, garlic mash, greens (GF)
Twice cooked pork belly, chive puree potatoes, Asian greens,
soy and plumb glaze
Seared duck breast, roast root vegetables, sweet and sour berry
sauce
Brown rice salad, edamame, fried egg, seasonal greens,
chickpeas, roasted beets, cashew dressing (V)
Beyond mince slider, Verde aioli, truss tomato, crisp lettuce (V)

DESSERT
Mixed French sweet platter including French berry tarts,
profiteroles, nougat & chocolate mousse

Minimum 25 guests
Chef is included where minimum numbers are met
Where minimum numbers cannot be reached, a $400
chef charge applies for four hours, plus $75 per hour
thereafter
$1200 minimum spend applies

Canapé Menu 2
Choose 10 canapes
1 substantial
1 dessert platter


HOT CANAPES
Cauliflower and scallop fritter, truffle sauce (GF)
Queensland prawns in coriander batter, chilli and pernod aioli
Seared ocean trout skewers, orange and ponzu dressing (GF)
Whiting fish fillet burger, crisp lettuce, aioli sauce
Mini pulled pork croque monsieur, green apple, sage
Seared duck breast, confit cherry tomato and red cabbage on a
grilled baguette
Grilled lamb skewers, herbs, lemon and garlic yoghurt
Pan fried Angus beef skewers, shiraz jus (GF)
Mini cheeseburger, onion chutney, baby beets
Chive polenta cake, ratatouille, Persian feta, crisp basil (V, GF)
Mini baked potatoes, black bean ragout, avocado salsa (V, GF)
Pumpkin, feta and pine nuts on a wonton, tarragon sauce (V)
Seared tofu, tamari, chili, shitake mushroom, pumpkin, ginger
(GF, V)
Mushroom fricassee vol au vent, pine nuts, crisp parmesan (V)

COLD CANAPES
Sashimi salmon, avocado, caper and dill salsa, rice crisp (GF)
Blue swimmer crab, corn, dill and celery salsa in a crisp chou
Brandy Queensland prawn cocktail, avocado mousse, crisp
lettuce (GF)
Ocean trout rillettes, chive and lemon sauce, on a wonton
Duck pancake, Hoisin sauce, cucumber, crisp eschalots
Five spice pork rillettes, pear chutney, crisp rye bread
Organic tarragon chicken waldorf salad, brioche
Oriental roasted pork salad, crispy baguette slice, nuoc jam
dressing
Roasted baby beet and feta tart, mint (V)
Truffle Egg mimosa, asparagus, chives, rice shell (V)
Grilled Zucchini, goat cheese, mint, chilli, cucumber slice (V, GF)

SUBSTANTIAL
Confit Tasmanian salmon, potato puree, wilted greens, chive
and lemon sauce
Mini calamari and roast chat potatoes, aioli, lemon
Pearl cous cous, grilled vegetables, pine nuts, lemon zest, herb
dressing (V)
Chicken chasseur (smoked pancetta/mushrooms), roasted chat
potatoes, garlic, thyme, green beans (GF)
Beef fillet, sweet onion, garlic mash, greens (GF)
Twice cooked pork belly, chive puree potatoes, Asian greens,
soy and plumb glaze
Seared duck breast, roast root vegetables, sweet and sour berry
sauce
Brown rice salad, edamame, fried egg, seasonal greens,
chickpeas, roasted beets, cashew dressing (V)
Beyond mince slider, Verde aioli, truss tomato, crisp lettuce (V)

DESSERT
Mixed French sweet platter including French berry tarts,
profiteroles, nougat & chocolate mousse

Minimum 25 guests
Chef is included where minimum numbers are met
Where minimum numbers cannot be reached, a $400
chef charge applies for four hours, plus $75 per hour
thereafter
$1200 minimum spend applies

Canapé Menu 3

Choose 12 canapes
1 substantial
1 platter (mixed seafood platter not included)
1 dessert platter


HOT CANAPES
Cauliflower and scallop fritter, truffle sauce (GF)
Queensland prawns in coriander batter, chilli and pernod aioli
Seared ocean trout skewers, orange and ponzu dressing (GF)
Whiting fish fillet burger, crisp lettuce, aioli sauce
Mini pulled pork croque monsieur, green apple, sage
Seared duck breast, confit cherry tomato and red cabbage on a
grilled baguette
Grilled lamb skewers, herbs, lemon and garlic yoghurt
Pan fried Angus beef skewers, shiraz jus (GF)
Mini cheeseburger, onion chutney, baby beets
Chive polenta cake, ratatouille, Persian feta, crisp basil (V, GF)
Mini baked potatoes, black bean ragout, avocado salsa (V, GF)
Pumpkin, feta and pine nuts on a wonton, tarragon sauce (V)
Seared tofu, tamari, chili, shitake mushroom, pumpkin, ginger
(GF, V)
Mushroom fricassee vol au vent, pine nuts, crisp parmesan (V)

COLD CANAPES
Sashimi salmon, avocado, caper and dill salsa, rice crisp (GF)
Blue swimmer crab, corn, dill and celery salsa in a crisp chou
Brandy Queensland prawn cocktail, avocado mousse, crisp
lettuce (GF)
Ocean trout rillettes, chive and lemon sauce, on a wonton
Duck pancake, Hoisin sauce, cucumber, crisp eschalots
Five spice pork rillettes, pear chutney, crisp rye bread
Organic tarragon chicken waldorf salad, brioche
Oriental roasted pork salad, crispy baguette slice, nuoc jam
dressing
Roasted baby beet and feta tart, mint (V)
Truffle Egg mimosa, asparagus, chives, rice shell (V)
Grilled Zucchini, goat cheese, mint, chilli, cucumber slice (V, GF)

SUBSTANTIAL
Confit Tasmanian salmon, potato puree, wilted greens, chive
and lemon sauce
Mini calamari and roast chat potatoes, aioli, lemon
Pearl cous cous, grilled vegetables, pine nuts, lemon zest, herb
dressing (V)
Chicken chasseur (smoked pancetta/mushrooms), roasted chat
potatoes, garlic, thyme, green beans (GF)
Beef fillet, sweet onion, garlic mash, greens (GF)
Twice cooked pork belly, chive puree potatoes, Asian greens,
soy and plumb glaze
Seared duck breast, roast root vegetables, sweet and sour berry
sauce
Brown rice salad, edamame, fried egg, seasonal greens,
chickpeas, roasted beets, cashew dressing (V)
Beyond mince slider, Verde aioli, truss tomato, crisp lettuce (V)

DESSERT
Mixed French sweet platter including French berry tarts,
profiteroles, nougat & chocolate mousse

Minimum 15 guests
Chef is included where minimum numbers are met
Where minimum numbers are not reached, a $400
$1200 minimum spend applies
chef charge applies for four hours, plus $75 per hour
thereafter

SILVER BUFFET

Canapes on arrival
Avocado, tomato, pine nut & fresh herb bruschetta
Grilled cumin lamb filet, eggplant caviar, olive bread
Ocean trout rillettes on a wonton, topped with caviar & dill

Salads
Fresh mixed leaf salad, carrot, cucumber, feta,
Pearl cous cous salad, grilled vegetables, lemon zest, pine
nuts, herb dressing

Mains
Confit pork belly, sage, apple
Szechuan salt and pepper squid with lime aioli and
lemon wedges
Salmon fillet served with a chive and yoghurt sauce

Dessert
Chocolate gateau, berries, Chantilly cream

Minimum 15 guests
Chef is included where minimum numbers are met
Where minimum numbers are not reached, a $400
$1200 minimum spend applies
chef charge applies for four hours, plus $75 per hour
thereafter

Canapes on arrival
Smoked salmon blinis, crème fresh, pearls
Confit pork on a wonton, with apple sauce
Mushroom fricassee on a croute with crisp parmesan

Salads
Roasted chat potatoes, garlic, thyme, Murray River salt
Mixed leaf salad, boiled eggs, garlic croutons, sauté lardons
Green bean salad, cherry tomatoes, olives, feta, balsamic glaze

Meat
Grilled lamb cutlets, rosemary, garlic, yogurt sauce
Seared chicken breast, macadamia nuts, apricot, fresh thyme, port jus
Ocean trout fillet with a salsa verde sauce

Dessert
Mixed French dessert platter including profiteroles,
berry tarts, meringues, nougat, lemon slice

 

Formal sit down
Minimum six guests
A $400 chef charge applies, plus $75 per hour
Enigma and Felix can comfortably seat up to 12 guests
$1200 minimum spend applies
after four hours
across two tables

ENTREE
Ceviche Tasmanian Ocean Trout, mignonette salad, shaved
fennel
Brandy flambé Queensland prawns, hazelnut aioli,
watercress salad
Duck confit Florentine, plum chutney, sauté spinach,
pistachio
De-boned spatchcock, cumin and harissa crust, eggplant
chips, smoked almond and cherry dressing
Roasted vegetable salad, grilled pears, watercress, candied
pecan, eschalot sauce
Fresh vine tomato, toasted pine nuts, bocconcini, balsamic
cream

MAIN
Pasture fed Angus beef filet, confit Dutch cream potatoes,
Shiraz jus, seasonal greens
Lamb filet, pine nut and thyme crust, hasselback potatoes,
wilted greens
Confit pork belly, wilted spinach, potato mousse, sauté nashi
pear, rosemary oil
Pan fried snapper filet, coriander pesto, sweet potato chips,
sauté greens
Wild caught Barramundi, coco and lemon grass sauce, rice,
Asian greens
Eggplant mille feuille, wilted spinach, confit tomato, crisp
basil, Persian feta, olive salt (V)
Black rice risotto, sauté purple kale, edamame, spring onion,
candied pistachio (V)

DESSERT
Pear and Almond tart, caramel shiraz sauce, vanilla
ice cream, pistachio croquant
Mango and passion fruit pavlova, lime & coco sauce,
dark chocolate shards
Mocha profiteroles, coffee glaze, vanilla ice cream,
shaved chocolate, candied hazelnut

Formal sit down
Minimum six guests
A $400 chef charge applies, plus $75 per hour
Enigma and Felix can comfortably seat up to 12 guests
$1200 minimum spend applies
after four hours
across two tables

ENTREE
Ceviche Tasmanian Ocean Trout, mignonette salad, shaved
fennel
Brandy flambé Queensland prawns, hazelnut aioli,
watercress salad
Duck confit Florentine, plum chutney, sauté spinach,
pistachio
De-boned spatchcock, cumin and harissa crust, eggplant
chips, smoked almond and cherry dressing
Roasted vegetable salad, grilled pears, watercress, candied
pecan, eschalot sauce
Fresh vine tomato, toasted pine nuts, bocconcini, balsamic
cream

MAIN
Pasture fed Angus beef filet, confit Dutch cream potatoes,
Shiraz jus, seasonal greens
Lamb filet, pine nut and thyme crust, hasselback potatoes,
wilted greens
Confit pork belly, wilted spinach, potato mousse, sauté nashi
pear, rosemary oil
Pan fried snapper filet, coriander pesto, sweet potato chips,
sauté greens
Wild caught Barramundi, coco and lemon grass sauce, rice,
Asian greens
Eggplant mille feuille, wilted spinach, confit tomato, crisp
basil, Persian feta, olive salt (V)
Black rice risotto, sauté purple kale, edamame, spring onion,
candied pistachio (V)

DESSERT
Pear and Almond tart, caramel shiraz sauce, vanilla
ice cream, pistachio croquant
Mango and passion fruit pavlova, lime & coco sauce,
dark chocolate shards
Mocha profiteroles, coffee glaze, vanilla ice cream,
shaved chocolate, candied hazelnut

Unlimited sparkling, white and red
wine, beer, soft drinks, tea and coffee 
Waitstaff not included

BYO Beverages - $20 pp

Includes eskies, glassware, ice and staffing

Non Alcoholic Beverage Package - $6.25per child per hour

•  Soft Drinks – Coke, Diet Coke, Lemonade, Ginger Beer, Orange Juice