Karisma II

• Salmon croquettes w/ seasonal salad and a dill, caper aioli
• ​Lamb tagine, israeli couscous and minted yogurt
• Beef Panang curry w/ kaffir lime and jasmine rice (GF)
• Spicy fried rice nasi goreng w/ shiitake mushrooms and sweet soy
• Authentic Satay Chicken w/ jasmine rice and roast peanut sauce (GF
• Harissa chicken w/ aromatic rice, dill and lemon yogurt and a cucumber salsa (GF)
• Handmade pasta:

– Fusilli pasta with wild mushroom, fresh thyme and crispy bacon

– Pappardelle pasta with slow braised bolognese and red wine

• Handmade brioche sliders:

– Cheeseburgers with American mustard aioli, housemade pickle and fried onion

– BBQ pulled pork with chipotle slaw

– Wagyu beef burger, café de Paris aioli, wild roquette, cheddar

– Panko crusted chicken, avocado, thyme and harissa aioli and iceberg

– Purezza sparkling battered fish w/ pickled cucumber, iceberg and dill aioli

– Chickpea and white bean fritter with wild roquette, spiced chutney, aioli

– Mini steak sandwich with peperonata, cheddar, aioli, caramelised onion

•  Salads, served in a noodle box:

– Roast pumpkin, watercress, alfalfa and goats cheese (GF)

– Poached chicken, quinoa, cucumber and rocket (GF)

– Thai beef salad with nam jim, fresh mint and crispy onions

• Mini banoffee tarts
• ​Apple and cinnamon crumble tarts
• Salted caramel and dark chocolate tart
• Textures of Chocolate – whipped chocolate mousse, chocolate fudge and brownie crumb
• Passion fruit cremeaux, vanilla sponge, whipped mascarpone, fresh strawberry
• Sticky date pudding, vanilla cream butterscotch sauce
• Mango, raspberry, and vanilla bean eton mess
• Lime curd panna cotta, biscuit crumb and meringue (GF)
• Mini lemon meringue pies

• Lamb wellington w/ wild mushroom duxelle and lamb jus
• Seared sea scallops, cauliflower puree, bacon crumb (GF)
• Handmade wagyu beef and shiraz mini pies with horseradish Paris mash
• King prawns in kataifi pastry w/ lemon, dill aioli
• Sous vide lamb fillet with celeriac puree, spring pea and charred eschalot (GF)

• Roast fig and blue cheese tart with vanilla bean honey (seasonal)
• Seared sesame crusted tuna with wasabi kewpie (GF)
•  Freshly shucked Sydney rock oysters with gin, cucumber and dill (GF)
•  Ash cured salmon w/ pink pepper cream and finger lime caviar (GF)
• Wagyu bresaola, pickled purple carrot, whipped horseradish creme
• fraiche on sourdough
• Handmade sushi with wakime, fresh salmon, ponzu sauce

• Pork belly, cauliflower puree, burnt sage butter (GF)
• Southern fried Popcorn chicken w/ house made ranch aioli
• Roast pumpkin and fetta tart w/ saffron emulsion
• Wild mushroom, rosemary and marinated fetta scrolls with tomato chilli jam
• Sesame crumbed prawns’ w/ yuzu mayonnaise
• King prawn skewers with chilli, garlic, coriander and finger lime aioli
• Hand made cocktail Pasties – served with Tomato Chutney

– Cornish Pastie

– Moroccan chickpea and vegetable

– Chilli beef

– Wagyu beef and red wine

• Braised beef brisket and parmesan arancini with harissa aioli

• Pepper crusted beef with spiced tomato mascarpone on sourdough crouton
• 5 spice duck rice paper roll with cucumber, mint and hoisin (GF)
• House cured salmon, dill pancake, lemon caviar and caper cream
• Seared haloumi with salsa verde and baby herbs (GF)
• Hand made sushi with pickled ginger, katsu chicken, nam jim (GF)
• Mediterranean roast vegetable tart with rosemary and whipped goats curd
• Mini prawn cocktail with spiced tomato cream and ice berg lettuce (GF)

• Smoked capsicum, whipped fetta and olive crumb tart
• ​Confit leek, fresh thyme, and red onion tart with black pepper cream
• Applewood smoked beef rump on crostini w/ horseradish and parsley
•  House dried cherry tomato tartlet with goats cheese cream, and basil
• Gold Range Hot Canapés
• Handmade pies with potato puree and tomato chutney

- Wagyu beef mince

- Spring lamb

- Wagyu beef and pepper

- Shepherds Pie

- Spinach and mushroom

• House made pizza

- Margarita with mozzarella and basil pesto

- BBQ Pulled pork, bacon, shaved red onion and chipotle aioli

- Peri Peri chicken with caramelised onion, blistered cherry tomato and spiced aioli

- Smoked chorizo, caramelised onion and Persian fetta

- Artichoke, marinated olive, shaved red onion, chilli and fresh parsley

• Authentic Satay chicken skewers w/ roasted peanut sauce (GF)
• Pork and fennel sausage roll w/ tomato, apple chutney
• Caramelised onion, marinated fetta puff pastry scrolls with chimichurri
• Roast purple carrot and marinated fetta arancini w/ chipotle aioli (GF)
• Thai fish cakes w/ nahm jim and Asian salad

• To start - Our signature grazing table (consisting of handmade pastries and tarts, housemade dips, sliced cured meats and cold meats, crackers, rustic breads and a selection of hot canapes)
• ​2x Chef's selection canapes served roaming
• 3x Main dishes from banquet range
• Seasonal side salad
• Seasonal fresh fruit platter served with dessert
• 2x Canape desserts served roaming
• Freshly baked sour dough and handmade salted butter

• To start - Our signature grazing table (consisting of handmade pastries and tarts, housemade dips, sliced cured meats and cold meats, crackers, rustic breads and a selection of hot canapes)
• 3x Main dishes from banquet range
• Seasonal side salad
• Freshly baked sour dough and handmade salted butter

• To start - 4x Canape Chefs selection
• 3x Main dishes from the Banquet range
• Seasonal side salad
• Freshly baked sour dough and handmade salted butter

• Sous vide beef 2 ways, potato puree, charred onions, red wine jus (GF)
• Sous vide chicken breast with thyme crumb, confit leek, puree potato, chicken jus
• Harrisa spiced chicken thigh, pearl couscous, dill yogurt, cucumber salsa
• Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan
• Casserecia pasta with zucchini 2 ways, confit garlic and tomato
• Charred mediterranean chicken breast with rosemary, lemon, and olives, served with pearl couscous and tahini lemon dressing
• Spinach, ricotta caramelised onion & herb pesto cannelloni. Napolitana sauce & parmesan
• Salmon with crispy skin, salsa verde, confit leek, micro salad (GF)
• Slow braised lamb shoulder, mint pesto, roasted carrots, labne (GF)
• Sous vide beef rump with forestier sauce, potato savoyarde (GF)
• Harissa chicken thigh, aromatic rice, lemon yogurt, cucumber dill salsa (GF)
• Herb crumbed eggplant, napolitana sauce, baby basil and fresh mozzarella (GF)
• Lamb 2 ways, potato puree, honey roasted carrot, rosemary jus (GF)
• Chargrilled beef rump with chimichurri, roasted spanish onions & charred eggplant (GF)

• Broccolini, zucchini, lemon, chilli, olive oil, parsley (GF)
• Roast heirloom carrots, parsnips and baby rocket with sherry dressing (GF)
• Rocket, grilled pear, crispy bacon, feta and walnut (GF)
• Potato puree, with house made butter (GF)
• Pumpkin, watercress, alfalfa and marinated goats cheese (GF)
• Casserecia pasta with chilli, lemon and parsley
• Shaved zucchini, mint and pea with sherry vinegar (GF)
• Chat potato salad with crispy bacon, shallots and aioli (GF)
• Sautéed Kipfler potatoes with eschalots, parsley and sea salt (GF)
• Vine ripened tomato, bocconcini and basil pesto (GF)
• Quinoa with cucumber, tomato, herbs and lemon (GF)
• Roasted potatoes with butter and rosemary salt

The package begins with our signature grazing table (consisting of handmade pastries and tarts, house made dips, sliced cured meats and cold meats, crackers, rustic breads and a selection of hot canapes)

• Selection of two entrees served alternatively
• Selection of two mains served alternatively
• Selection of two desserts served alternatively
• 2x Sides served on tables
• Freshly baked sour dough and handmade salted butter

Plated Entree

• Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan
• Smoked ham hock arancini, napolitana sauce, shaved parmesan, micro herb salad
• King prawns with lime and avocado puree, sourdough crumb and micro coriander
• Charred onion, goats fetta and fresh thyme risotto with butter and parmesan (GF)
• Sticky onion and gruyere tart with whipped fetta and micro herb salad
• Pork belly with grape, apple and walnut salad (GF)
• Ash cured salmon, with horseradish cream, sourdough tuille, pickled carrot
• Caramelised halloumi with asparagus, olives and lemon (GF)
• Smoked sweet potato with caramelised onion and goats cheese tart
• Roast purple carrot arancini, fetta cream, lemon vinaigrette and micro herb salad (GF)
• Goats cheese, roasted tomato, white garlic and basil tart with sherry reduction
• Confit leek, onion and young marjoram tart with house marinated feta
• Spinach, ricotta caramelised onion & herb pesto cannelloni, Napolitana sauce & parmesan

The package begins with 3 varieties of canapés served to guests on entry

• Selection of two entrees served alternatively
• Selection of two mains served alternatively
• Selection of two desserts served alternatively
• Seasonal side salad
• Freshly baked sour dough and handmade salted butter

Plated Entree

• Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan
• Smoked ham hock arancini, napolitana sauce, shaved parmesan, micro herb salad
• King prawns with lime and avocado puree, sourdough crumb and micro coriander
• Charred onion, goats fetta and fresh thyme risotto with butter and parmesan (GF)
• Sticky onion and gruyere tart with whipped fetta and micro herb salad
• Pork belly with grape, apple and walnut salad (GF)
• Ash cured salmon, with horseradish cream, sourdough tuille, pickled carrot
• Caramelised halloumi with asparagus, olives and lemon (GF)
• Smoked sweet potato with caramelised onion and goats cheese tart
• Roast purple carrot arancini, fetta cream, lemon vinaigrette and micro herb salad (GF)
• Goats cheese, roasted tomato, white garlic and basil tart with sherry reduction
• Confit leek, onion and young marjoram tart with house marinated feta
• Spinach, ricotta caramelised onion & herb pesto cannelloni, Napolitana sauce & parmesan

• 2x Chef selection canape served on arrival
• ​Selection of two entrees served alternatively
• Selection of two mains served alternatively
• Seasonal side salad
• Freshly baked sour dough and handmade salted butter

Plated Entree

• Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan
• Smoked ham hock arancini, napolitana sauce, shaved parmesan, micro herb salad
• King prawns with lime and avocado puree, sourdough crumb and micro coriander
• Charred onion, goats fetta and fresh thyme risotto with butter and parmesan (GF)
• Sticky onion and gruyere tart with whipped fetta and micro herb salad
• Pork belly with grape, apple and walnut salad (GF)
• Ash cured salmon, with horseradish cream, sourdough tuille, pickled carrot
• Caramelised halloumi with asparagus, olives and lemon (GF)
• Smoked sweet potato with caramelised onion and goats cheese tart
• Roast purple carrot arancini, fetta cream, lemon vinaigrette and micro herb salad (GF)
• Goats cheese, roasted tomato, white garlic and basil tart with sherry reduction
• Confit leek, onion and young marjoram tart with house marinated feta
• Spinach, ricotta caramelised onion & herb pesto cannelloni, Napolitana sauce & parmesan

• To start - Our signature grazing table (consisting of handmade pastries and tarts, housemade dips, sliced cured meats and cold meats, crackers, rustic breads and a selection of hot canapes)
• ​2x Chef's selection canapes served roaming
• 3x Main dishes from banquet range
• Seasonal side salad
• Seasonal fresh fruit platter served with dessert
• 2x Canape desserts served roaming
• Freshly baked sour dough and handmade salted butter

• Sous vide beef 2 ways, potato puree, charred onions, red wine jus (GF)
• Sous vide chicken breast with thyme crumb, confit leek, puree potato, chicken jus
• Harrisa spiced chicken thigh, pearl couscous, dill yogurt, cucumber salsa
• Pumpkin, thyme and ricotta cannelloni, napolitana sauce & parmesan
• Casserecia pasta with zucchini 2 ways, confit garlic and tomato
• Charred mediterranean chicken breast with rosemary, lemon, and olives, served with pearl couscous and tahini lemon dressing
• Spinach, ricotta caramelised onion & herb pesto cannelloni. Napolitana sauce & parmesan
• Salmon with crispy skin, salsa verde, confit leek, micro salad (GF)
• Slow braised lamb shoulder, mint pesto, roasted carrots, labne (GF)
• Sous vide beef rump with forestier sauce, potato savoyarde (GF)
• Harissa chicken thigh, aromatic rice, lemon yogurt, cucumber dill salsa (GF)
• Herb crumbed eggplant, napolitana sauce, baby basil and fresh mozzarella (GF)
• Lamb 2 ways, potato puree, honey roasted carrot, rosemary jus (GF)
• Chargrilled beef rump with chimichurri, roasted spanish onions & charred eggplant (GF)

• Broccolini, zucchini, lemon, chilli, olive oil, parsley (GF)
• Roast heirloom carrots, parsnips and baby rocket with sherry dressing (GF)
• Rocket, grilled pear, crispy bacon, feta and walnut (GF)
• Potato puree, with house made butter (GF)
• Pumpkin, watercress, alfalfa and marinated goats cheese (GF)
• Casserecia pasta with chilli, lemon and parsley
• Shaved zucchini, mint and pea with sherry vinegar (GF)
• Chat potato salad with crispy bacon, shallots and aioli (GF)
• Sautéed Kipfler potatoes with eschalots, parsley and sea salt (GF)
• Vine ripened tomato, bocconcini and basil pesto (GF)
• Quinoa with cucumber, tomato, herbs and lemon (GF)
• Roasted potatoes with butter and rosemary salt

• To start - Our signature grazing table (consisting of handmade pastries and tarts, housemade dips, sliced cured meats and cold meats, crackers, rustic breads and a selection of hot canapes)
• 3x Main dishes from banquet range
• Seasonal side salad
• Freshly baked sour dough and handmade salted butter

• To start - 4x Canape Chefs selection
• 3x Main dishes from the Banquet range
• Seasonal side salad
• Freshly baked sour dough and handmade salted butter

• YVES Premium Cuvee NV, Yarra Valley VIC
• ​Quilty And Gransden Sauvignon Blanc, Orange NSW
• Ara Single Estate Pinot Gris, Marlborough NZ
• Marquis de Pennautier Rose, France
• Wildflower Shiraz, WA
• Pure Blonde, Hahn Super Dry, Carlton Draught, Somersby Cider, Cascade Premium Light
• Juices, soft drinks, sparkling & still water

• Absolut Vodka
• Tanqueray Gin
• Jack Daniels
• Jim Beam
• Bundaberg Rum

• Belvedere/Grey Goose Vodka
• Hendricks Gin
• Johnnie Walker Black Label
• Canadian Club
• Wild Turkey
• Bacardi Superior

• Aperol Spritz
• Côte des Roses Rose (France)
• Mumm Cordon Rouge Brut (France)
• Stone and Wood Pacific Ale
• Balter XPA Extra Pale Ale (cans)

• Mumm Cordon Rouge Brut $110 per bottle
• Veuve Clicquot $130 per bottle
• Bollinger $150 per bottle