Barbeque
Minimum 20 guests
Please select two main dishes, one side dish, three salads $49 per person
Mains
Mesquite brown sugar chicken wings-blue cheese crumble
Young Ginger, yellow curry sticky pork belly-coriander shoots (gf)
Soy glazed tofu steaks- mandarin glaze (vegan), gf, df)
Thyme, lemon and garlic marinated beef rump (gf, df)
Grilled Chorizo-pineapple chutney (gf)
Lamb and cumin patties with sweet mint yoghurt (gf)
Salted Peanut and coconut chicken -mango relish (gf,df)
Cumberland Sausage- bourbon glazed onions (gf,df)
Harrisa sweet potato and haloumi skewer-green tahini (gf,v)
Sides
Smoked salt potato wedges-lemon sour cream (gf,v)
Grilled corn on the cob, Calabrian chilli butter-ash salt (gf,veg)
Sweet Paprika baked potato (gf,v)
Baked burnt butter cauliflower, soaked sultanas and flat parley (gf,veg)
Salads
Kale, fennel and broccoli slaw-dill cream (gf,v)
Red potato, tuscan corn and flat parley
Romaine, parmesan, crispy shallots, grated egg-capers
Lemon and thyme bean and pinenuts
Green chilli, kail lan, cous cous and orange
Simple green leaf and dijion vinaigrette
Dessert Canapés-$3.90 each
Pineapple and coconut pots with citrus cream (gf)
Ricotta cannoli
Bitter lemon tart with raspberry (gf)
Cherry and marshmallow rocky road (gf)
Cacao, hazelnut and raspberry petit puds
Something Extra
Grazing Share Platters-placed on tables
Homemade Dips and Flat Bread (serves approx 10)$45.00
-Selection of three dips- basil, pinenut and parmesan, roasted beetroot and sumac, chickpea and tahini with dukka served with lightly toasted flat bread
Cured meat and antipasto platter (serves approx 10)$95.00
-San Leonardo Parma 24 mth , sopressa, artichokes, semi dried tomato, grilled courgette, marinated thyme feta, beetroot relish served with lightly toasted flat bread
Boheme cheese platter (serves approx 10)$95.00
-three artesian cheeses, pear jam, grapes, boozy apricots and walnuts- lavosh and grissini
This menu requires a minimum of 20 guests. All prices are exclusive of GST. Kitchen equipment, chefs, and wait staff, are additional. Minimum hours required for each staff member are 3. Menus are seasonal and subject to change.