Iluka Menu Options

Buffet 1

| Selection of bread rolls and butter |
 
Seafood / Salads
watermelon and fetta salad with torn mint and reduced balsamic (V) (GF)
baby chat potato salad with seeded mustard mayonnaise and spring onions (V) (GF)
garden salad with mesclun, avocado, cherry tomato, corn and marjoram (V) (VGN)  (GF)
 
Mains
Grilled Tasmanian salmon with pine-nut pesto (S)
Portuguese style Peri  Peri  chicken thigh  with grilled lime and yoghurt dressing

* Please note: A minimum spend of $500 applies to all orders. If the minimum spend is not reached the difference between the total buffet price and the minimum spend will be charged.

$70 Per Person

Buffet 2

| A selection of bread rolls and butter |

Seafood / Salads
freshly peeled prawns with lemon wedges (3 prawns per person) (S) (GF)
grilled asparagus with shaved parmesan, baked prosciutto and truffle oil (V) (GF)
vegetarian paella with fresh seasonal vegetables (V) (VGN)  (GF)

Mains
sage marinated chicken thigh on buttered green beans (GF)
seared pasture fed pork fillet on caramelised fennel and grilled apple (GF)
grilled Tasmanian salmon celeriac puree, fetta and dill (S) (GF)

Dessert
chocolate brownie fingers (V)

* Please note: A minimum spend of $500 applies to all orders. If the minimum spend is not reached the difference between the total buffet price and the minimum spend will be charged.

$90 Per Person

Buffet 3

| A selection of bread rolls and butter |

Seafood / Salads
freshly peeled prawns with lemon wedges (3 prawns per person) (S) (GF)
shucked pacific or Sydney rock oysters (market dependant) with assorted dressings and native finger lime (2 oysters per person) (S)
baby chat potato salad with seeded mustard mayonnaise and spring onions (V) (GF)
salad of broccolini and snow peas with orange, chilli and toasted hazel nut dressing (V) (VGN)  (GF)

Mains
Portuguese style Peri Peri Chicken thigh  with grilled lime and yoghurt dressing
Barbecued South Coast blue eye Trevalla with grape and pine nut salsa (S) (GF)
whole roasted grassfed beef fillet with field mushroom jus (GF)

Desserts
assorted bite size macaroons (V)
milk chocolate tart with crème Chantilly (V)

* Please note: A minimum spend of $500 applies to all orders. If the minimum spend is not reached the difference between the total buffet price and the minimum spend will be charged.

$120 Per Person

Drop off 1

 | Light heating required |
 
double smoked ham, cheese and Italian parsley mini quiche caramelised onion and goats cheese tartlet (V)
peking duck pancakes with sliced cucumber and spring onion poached chicken and walnut finger  sandwich
freshly shucked Coffin Bay oysters, finger lime vinaigrette (GF)
chicken and chorizo cocktail pie
 
Substantial
marinated king prawns with tomato, avocado, chervil and red  onion salsa (GF)

*Please note: A minimum spend of $500.00 per order is required.
Some heating and assembly may be required– full instructions will be provided.

$60 Per Person

Drop off 2

 | Light heating required |
 
Hand-made sushi with soy and wasabi (S) (GF  no soy)
roast mushroom quiche with rosemary salt  (V)
caramelised onion and goats cheese tartlet (V)
poached chicken and walnut finger  sandwich
Moroccan style lamb skewers with minted yoghurt (GF)
pulled  pork  sliders with apple chutney
peking duck pancakes with sliced cucumber and spring onion
 
Substantial
Thai beef salad with glass noodles and coriander (GF) Assorted bite sized macaroons

*Please note: A minimum spend of $500.00 per order is required.
Some heating and assembly may be required– full instructions will be provided.

$70 Per Person

Drop off 3

| Heating/cooking required |
 
spinach and goats cheese quiche (V) caramelised pear with lemon ricotta on buttered crouton (V)
peeled king prawn with chilli and coriander dressing (S)
freshly shucked Coffin Bay oysters, finger lime vinaigrette (GF)
spring lamb  pies with tomato chutney creamed leek, spanner crab and chive tartlet (S)  
satay marinated chicken skewers (GF)
seared kangaroo fillet on beetroot relish with lemon myrtle crème fraiche (GF)
 
Substantial
Thai green chicken curry with jasmine rice  and coriander
assorted mini chocolate dipped gelato cones (V)
pineapple, rockmelon and strawberry brochettes (GF)  (V) (VGN)

*Please note: A minimum spend of $500.00 per order is required.
Some heating and assembly may be required– full instructions will be provided.

$85 Per Person

Formal Plated Menu

Entree - $36.00pp
seared Tasmanian scallops with pumpkin puree, toasted walnuts, apple and cress (S) (GF)
pan-roasted spatchcock on Moroccan style couscous, glazed cherry tomato and pomegranate vinaigrette
steamed, wild caught, Petuna blue  eye trevalla, chervil oil, fennel, grape and pine  nut  salsa (S) (GF)
baked forest mushroom tartlet with truffle oil (V)
king prawn and avocado salad with tomato, mango and eschallot salsa (S) (GF)
grilled Victorian asparagus with ricotta, white  peach, walnuts and truffle oil (V) (GF)


Main - $60.00pp
grilled, Riverina fillet of beef on Parisian mash, green beans, roasted cherry tomato and rosemary jus (GF)
pan-fried salmon on sautéed kipfler potatoes, shaved Clarence river calamari, roasted fennel and lemon beurre blanc (S)  (GF)
roasted duck breast on potato gallette, with wilted bitter  greens, asparagus and hazelnut vinaigrette (GF)
rosemary marinated chicken breast, sweet potato puree, baby leeks and spiced pistachio crumb
honey baked pumpkin and wild mushroom risotto with sage butter (V) (GF)

Sides - $14.00 per bowl (1 bowl per 4 guests)
mixed leaf salad with balsamic dressing (GF)  (V) (VGN)
parisian mashed potato (GF)  (V)
warm broccolini with nut  brown butter and almonds (V) (GF)
roasted Dutch carrots with raisins and Persian fetta

Dessert - $32.00pp
baked individual  milk chocolate tart  with raspberry coulis (V)
deconstructed pavlova with coulis, fruit and macerated berries (V) (GF)
stringy bark honey tart  with caramelised fig and lemon cream (V)
selection of Australian cheeses, lavosh, fig log and strawberries (V)
Baileys crème brulee with macerated strawberries and pistachio praline (V) (GF)

* Please note – menu spend must be equal to or greater than $1000.00 or a chef charge of $400.00

$111 Per Person

Food Stations

Seafood Ice Bar
Market price Approx. $40.00 per head
Assorted sushi, fresh prawns, Sydney Rock Oysters, Pacific Oysters and various dipping sauces served on crushed ice. (This  can also be customised further to include Morten Bay bugs, lobster, grilled scallops, cured or smoked salmon and pickled baby octopus)

(Live) Oyster Shucking Station
$4.40 per oyster, plus  $330.00 chef charge
Fresh live assorted Sydney Rock and Pacific oysters shucked to order live in front of your guests

Build Your Own Slider Station
$12.00 per person
Gourmet slider rolls, freshly cooked Angus beef patties, cheddar cheese, sliced lettuce, red onion, mayonnaise and other customisable additions like bacon, avocado and freshly fried shoestring fries.

Cheese Station
$14.00 per person
A selection of local and international cheese, dried fruits, fruit paste and assorted crackers.

Antipasto Grazing Station
Approx. $24.00 per head
Grilled, marinated vegetables, freshly baked crusty bread, sliced salami, jamon, cured meats and olives all served on quality wooden boards and platters

*These food  stations may require a site inspection to assess suitability. Please enquire with one of our event specialists for further details.
Wait staff will be required to maintain and restock the station.

Platter menu

Cheese Platter  - $155.00 per platter
A selection of Australian cheeses, crackers, fruit paste and fresh fruit

 Dips Platter -  $95.00 per platter
A selection of dips served with crudités and crisp breads
 
Antipasto Platter - $120.00 per platter
Marinated olives, grilled seasonal vegetables, grilled Turkish bread

 Sandwich Platter - $140.00 per platter
Assorted sandwich fillings on wholegrain, white bread and wraps
*Gluten free sandwich platter available on request
 
Seafood Platter (GF) - $420.00 per platter
Market fresh seafood – seafood is market dependent: Balmain Bugs, King prawns, scallops, Sydney Rock Oysters, Baby octopus & Lobster Tail with various dressings and sauces

 Charcuterie Platter - $155.00 per platter
Cured sliced meats including ham, salamis, jamon iberico, olives & grilled Turkish bread
 
Pastries Platter (GF available) - $125.00 per platter
Freshly baked assorted Danish pastries, croissants and scrolls
*Gluten free pastries platter available on request
 
Fruit Platter (GF) - $125.00 per platter
Freshly sliced seasonal fruit

 Quiche platter  - $125.00 per platter
A selection of freshly baked quiches including vegetable, ham and cheese, roast mushroom and spinach & fetta

*Allow one platter for every 10 – 12 guests.Not a substantial meal only sufficient as light food.Minimum spend of $500.00. If minimum spend is not reached the difference between the total platter price and the minimum spend will be charged.

BYO

| On application |

*​BYO includes cultery, crockery and rubbish removal. Guests will be allowed to use two fridges and an esky.

 

$15 Per Person