(Sample Menu Only)
Gazpacho Soup Shooter with Mooloolaba Prawn
Swordfish with Moroccan Chermoula
Sushi with Pickled Ginger and Soy
Avocado Rillettes with Sand Crab Meat
Vine Ripened Tomato Tart with Raclette Cheese and Pesto
Traditional Quiche Lorraine
Rillette of Duck with Pear Chutney on Toast
Salmon Gravlax with Lemon Creme Fraiche
Pine nut Felafels
Warm Button Mushrooms filled with Goats Cheese
Spanish Chorizo Sausage marinated in Cider
Steamed Dim Sims
Blue Cheese Crostini
Ceviche of Queensland Scallops with Herb Vinaigrette
Selection of Spring Rolls and Samosas
Japanese Tempura Style Prawn
Stuffed Swiss Brown Mushroom with Goat Cheese & Onion Jam
Peppered Beef Teriyaki and Soy Sauce
On a cold buffet with condiments:
Freshly shucked Pacific Oysters
Freshly cooked Green Prawns
Sweets:
Strawberry Macaroons
Lemon Curd Tartlet
Dates filled with Honey Mousse
*Note: Beef and Chicken Skewers ca be substituted in place of the sweet items
OPTIONAL EXTRA:
Risotto Fork Dishes: Lemon and Rocket or Wild Mushroom with Truffle Oil
Cocktail food
Sole use of restaurant
Microphone for speeches if required
Use of sound system to play your music
Professional staff
PLEASE NOTE: The above menus are subject to change without notice.
