• King Prawns served w/ wasabi mayonnaise, or chilli coriander and lime dipping sauce.

• Oysters served natural, cocktail sauce, rice wine vinegar, grape seed oil & ginger

• Smoked salmon roulade

• Asparagus & crispy prosciutto tartlet

• Zucchini flower filled with plump currant pilaff

• Cherry tomato, pesto & bocconcino en croute

• Pomegranate beef served w/walnut tabouli on a walnut and fig crisp bread

• Chicken satay skewers.

• Prawn & Avocado cocktail with brandy seafood sauce

• Deep fried Zucchini flowers

• Sambossa flamed octopus, fennel salad & fetta stuffed bell pepper.

• Harissa beef with cassava cracker salad

• Deep fried crumbed brie with cranberry sauce.

• Oven baked chicken parcel filled with a gratin of brie and broccoli and wrapped in filo pastry

Main Course $24.00

• Lamb rump with white bean puree, grilled eggplant & spiced tomato ratatouille

• Turkey tenderloin, green pea & bacon risotto & cranberry sauce.

• Goat back strap, sweet potato, choko with garlic orange and ginger red current glaze

• Lemon glazed Barramundi, grilled banana, golden mashed potato quenelle,

  squash or green salad

• Filét Mignon w/ potato gratin, grilled field mushroom, baby spinach and red wine jus

• Whole baby butternut pumpkin with vegetable tagine (vegetarian alternative)

Dessert $12.00

• Chocolate Roulade filled w/ forest berries

• Mango Melba

• Cherry pie & double cream

• Mini pistachio Pavlova with passion fruit and praline

• Christmas pudding w/ brandy anglaise

HIRE Additional cost for linen, crockery, cutlery and glasses.

STAFF

Chef x 1 $35.00 per hour – excluding Christmas day and Public Holidays

Bar Staff x 1 $30.00 per hour – excluding Christmas day and Public Holidays

Wait Staff x 1 $25.00 per hour – excluding Christmas day and Public Holidays

CHEFS SPECIAL, 3 Canapes, 1 choice Main Course & Christmas Pudding $40 per head

All prices are excluding of GST

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