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- Smoked trout pate and french toasts
- Chicken and port pate with lavish crisps
- Salmon tartare on crunchy wonton triangles
- Figs with gorgonzola and prosciutto (seasonal)
- Dill potato cakes with smoked salmon and sour cream
- Pumpernickle, brie and star anise pear compote
- Salmon roe and crème frauche on blini
- Crostini topped with either:
- grilled artichoke,
- char-grilled vegetable and red pepper tapenade, or
- brandied mushrooms
- Chicken and leek vol-au-vants
- Lemon, oregano and goats cheese polenta rounds topped with
balsamic capsicum
- Pork, prawn and lemongrass wontons with soy and ginger dipping
sauce
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- Scallops with orange zest and vermouth
- Scallops St. Jacques
- Steamed chicken moneybags with soy dipping sauce
- Thai chicken balls and plum sauce
- Spicy teriyaki tuna
- Pumpkin ravioli with red pepper sauce
- Asian oysters in coconut sauce
- Italian meatball with tomato, basil and pinenut sauce
- Smoked salmon and chive parcelettes
- Shanghai chicken dumplings with sherry soy dipping sauce
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- Bloody Mary oyster shooters
- Oysters with sake
- Oysters with mango and chilli
- Oysters with mirin and wasabi
- Oysters Osaka
- Oysters with smoked salmon, crème fraiche and black
caviar
- Oysters naturale
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- Pork ribbons with pineapple and satay sauce
- Twice cooked pork and green apple
- Lamb tikka with fresh coriander
- Spicy lamb kofta with saffron cream
- Lamb and vegetable skewers with tzatziki
- Chicken yakitori with sesame dipping sauce
- Chicken, rosemary and lemon skewers
- Beef fillet mignon with béarnaise sauce
- Beef and mixed pepper and onion skewers
- Cherry tomato, bococcini and basil skewers
- Antipasto on a stick
- Coconut prawns with lemon zest yogurt
- Fish brochettes with lime dipping sauce
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- Lamb cutlets with:
- Dukkha crusted with date and tamarind chutney
- Tandoori with mango chutney
- Greek with skordalia
- Spiced with lime yogurt
- Chicken drummettes with:
- Tandoori with minted yogurt
- Lime and soy with plum sauce
- Sticky honey, soy and chilli
- Fresh Rice Paper Rolls all served with cucumber dipping sauce:
- Vegetarian
- Chicken
- Prawn
- BBQ duck and mango
- Cucumber cups topped with:
- Smoked salmon, creme fraiche and dill
- Rare roast beef and balsamic tomato
- Avocado creme and king prawn
- Spicy beef and pine nut rolls with pumpkin chutney
- Beef samosas with peach and raisin chutney
- Beef and fig cigars with fruit chutney
- Duck and mandarin spring rolls with dipping sauce
- Pork, peanut and kaffir lime spring rolls with spicy apple
sauce
- Vegetarian spring rolls with dipping sauce
- Mini beef wellingtons with salsa verde
- Chicken, fetta, spinach and tomato fritatta with basil pesto
- Goat's cheese, sweet kumara frittata rounds with semi-dried
tomato cream
- Thai fish cakes with sweet and sour sauce (served on a lime
leaf)
- Spicy filo tarts of crab and home-made chive mayonnaise
- Mini quiches in a variety of flavours
- Stephanelle's home-made gourmet cocktail pies in a variety
of flavours
- Gourmet cocktain sausage rolls:
- lamb and rosemary
- curry chicken
- beef and chilli
- Mini maki rolls
- Sushi and sashami rolls with a variety of fillings
- Baked baby potatoes with a variety of toppings
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- Spicy thai pumpkin
- Tomato and fennel
- Crab and sweet corn
- Roasted capsicum
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Orders must be a minimum of ten
- Salt and pepper calamari with citrus aioli
- Chilli, coriander and lime calamari
- Middle eastern rice salad
- Cold sesame noodles on chargrilled vegetable
- Duck kway teo (can substitute with chinese BBQ chicken or
pork)
- Coconut chicken curry served with jasmine rice
- Gnocchi with basil pesto cream
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Serving sizes include:
bento boxes from $7.50, small bowls from $23.00 and large bowls
from $35.00
- Morrocan chicken salad
- Seared crab and rice ball salad
- Caramelised chicken noodle salad
- Beef and rice vermicelli salad with lime and chilli dressing
- Vietnamese chicken and cabbage salad
- Caesar salad (plain, chicken, prawn)
- German potato salad
- Celeriac and apple salad
- Fruity couscous salad with seared pork
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- Dark and white chocolate mousse with brandy raspberry coulis
- Sticky date pudding with butterscotch sauce
- Vanilla bean panacotta with blueberry compote
- Creme brulee espresso cup with almond bread
- Mixed summer berry champagne terrine
- Bailey's parfait in a brandy basket
- Chocolate dipped strawberries elegantly decorated
- Poached pear parcels with creme anglaise
- Profiteroles with jaffa chocolate custard
- Flourless chocolate almond cake
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