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5 hour event duration
ENTRÉE
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Option 1 : Extended Canapes
Select four (4) COCKTAIL and two (2) MORE SUBSTANTIAL items from
OUR HAND HELD DINING MENU. Please refer to the Hand Held Dining page |
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Option 2: Plated Entrée
Canapes - Chef selections of hot and cold canapés. (3 serves per guest) |
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ENTRÉE - SELECT ONE (1). ALL ENTREÉS SERVED WITH INDIVIDUAL DINNER ROLLS AND CREAMY BUTTER. |
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Fetta Spinach & Pine Nut Ravioli - with herbs, a lightly roasted garlic dressing and freshly shaved parmesan. |
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Mildly Spiced Pumpkin Soup - with toasted coconut and coriander pesto. |
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Chargrilled Thai Beef Salad - on a salad of crispy noodles, asian herbs and topped with chilli caramel peanuts |
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Antipasto Plate - with prosciutto, pancetta, salami, goats’ cheese, olives, marinated capsicum, eggplant, zucchini and semi-dried tomatoes, with grissini sticks, (served banquet style only). |
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Veal & Mushroom Orecchiette - with garden peas, tarragon and a white wine sauce. |
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Smoked Salmon Tian - with an avocado and lime mousse and an endive and mango salsa. |
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Herb Crusted Tuna Medallions - with roast cherry tomatoes, snow peas and a pepper berry aioli. |
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Kataifi Prawns - baked in shredded filo with a honey pumpkin salsa, organic yoghurt and chervil. |
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Vegetarian Antipasto Plate - with pickled mushrooms, frittata, goats’ cheese, olives, marinated capsicum, eggplant, zucchini and semi-dried tomatoes, with grissini sticks, (served banquet style only). |
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MAIN COURSE
Select one (1) red meat, one (1) white meat main meal. |
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Please advise us of the number of vegetarian main meals required.
Main course red and white meat served alternately. All main course selections are
accompanied with: Roasted garlic rosemary potatoes and a mixed leaf garden salad. |
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Oven Baked Chicken Breast - stuffed with sage, shallots and garlic crumbs on a bed of mushroom and spinach with jus gras |
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Roast Sirloin of Beef - with tarragon jus and chunky roast Provencale vegetables. |
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Crisp Skin Salmon - with baby bok choy and a red capsicum dressing. |
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Pork Sirlion - with cauliflower, pear, watercress and a bourbon mustard glaze. |
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Char-grilled Kangaroo Fillet - with a home made beetroot relish, spinach and red wine jus. |
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Eye Fillet - with cabernet sauvignon jus and red onion jam. |
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Roast Chicken - leg and thigh served with artichokes, carrots, and lemon garlic dressing. |
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Lamb Shanks - served with braised baby onions and dutch carrots. |
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Blue Eye Trevally - with a sesame crust, enoki mushrooms and miso broth. |
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Marinated Rack of Lamb - served with petit pois a la francese and a rich lamb jus with house dried tomato. |
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SELECT ONE (1) VEGETARIAN MAIN MEAL |
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Ricotta & Spinach Cannelloni - with napoli sauce and shaved granna padano. |
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Green Thai Vegetable Curry - served with Jasmine rice and a crispy shallot and coriander salad. |
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Individual Tart of Goats’ Cheese - kalamata olives, spanish onion with a capsicum dressing and rocket. |
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Tagine of Vegetables - lightly spiced seasonal vegetables, on preserved fruit and nut cous cous with mint and yoghurt. |
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Spinach Risotto - topped with slow roasted portobello mushrooms, granna padano and chives. |
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DESSERT
option 1 - Select three (3) items, served banquet style |
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Ice Creams - white chocolate, dark chocolate, milk chocolate and almond coated ice creams (served roving only). |
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Mini Chocolate Éclairs – filled with fresh cream and smothered with chocolate topping. |
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French Apple Tart - sprinkled with walnut nougatine. |
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Baked New York Cheese Cakes - doused in pear and caramel sauce. |
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Jaffa Choc Cakes - dense chocolate cake topped with candied orange cream. |
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’Paris Breast’ - profiteroles filled with almond custard, whipped cream and dipped in chocolate. |
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Fresh Fruit Tarts - topped with lemon curd and fruit. |
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Mini Flourless Chocolate Cakes – topped with fresh cream and berries. |
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Fruit Salad – served with sugar and cinnamon syrup. |
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Assorted Sorbets – served in small espresso glasses. |
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option 2 - select one (1) item, plated individually |
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Apple Strudel - dusted with cinnamon sugar and served with a brandied chantilly cream. |
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Sticky Date Pudding - with butterscotch sauce and double cream. |
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Chocolate Mud Cake - with créme caprice and mixed berry coulis. |
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Baked Berry Cheesecake - with a raspberry and calvados coulis and fresh cream. |
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Strawberry Mille Feuilles - sugared strawberries and thick vanilla bean cream, served between layers of flaky pastry. |
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Poached Pear - in spiced sauternes, filled with hazelnuts and prunes and served with a cinnamon chocolate sauce. |
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Peach Trifle – marmalade roulade topped with peach, butterscotch schnapps, custard and almonds. |
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Selection of Australian Cheese Dried Fruits & Crackers - (served banquet style only) |
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Dinner Menu Optional Extras |
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Additional menu choice |
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Additional choice of entree Option 1 - charged per guest
Additional choice of an entree Option 2 - served 50/50 - charged per guest.
Additional choice of dessert Option 1 - charged per guest
Additional choice of dessert Option 2 - served 50/50 - charged per guest. |
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children |
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(4-12 years old)
Half price, includes canapés, main, dessert and non-alcoholic beverages. |
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entertainers meals |
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Half price, includes canapés, main, dessert and non-alcoholic beverages. |
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maximum |
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Capacity per table for each dinner setting is 11 guests. |
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special dietary requirements |
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At time of confirmation, please advise us of any guests that are vegetarian, gluten intolerant, vegan, or have any allergies (esp. nut allergies) or any special dietary needs so that we can work with you to cater specifically for these guests. |
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red scooter :: 25 William Street, Balaclava, Victoria, 3183 :: Mel Ref: 58 E11 :: p 03 9527 6846 :: site map
