2017 SUMMER MENU

(menus subject to seasonal change)

 

Entrée

Catalina house salmon, Blue simmer crab, crème fraiche, grapefruit, radish and salmon caviar (GF)

Salad of poached tiger prawns, coconut, betal leaf, coriander, shallots, peanut, tobiko and green curry (GF)

Quail and ham hock terrine, crumbed goat cheese, apricot chutney, cucumber salsa and mustard aioli

Crisp confit pork belly, cauliflower puree, brussels sprout, charred spring onion and apple chutney (GF)

Smoked cured duck breast, fig and caramelised onion tart, walnut, radicchio and watercress salad

 

Available at a $10 Supplement: 

Poached West Australian marron tail, orange, aioli and seasonal vegetables (GF)


Vegetarian options:

Spring vegetable salad, Persian fetta, baba ghanoush, salsa verde & dukkah (V)

Salad of organic & baby heirloom tomatoes & fresh burrata (V, GF)

Sauteed red quinoa, avocado salsa, grapefruit, pickled beetroot & citrus vinaigrette (Vegan)

 

Main

Pan fried snapper with garlic potato mash and lemon caper butter (GF)

Cone Bay saltwater barramundi with spanner crab ravioli, enoki mushroom,avruga, sage and eschalot cream

Crispy skin salmon, basil pea puree, parmesan potato, sauce vierge, green bean and asparagus salad (GF)

Pan-fried Kingfish, pearl cous cous, sun-dried tomato, olives, wild rocket and humus

Roasted lamb rack, baby golden beetroots, kumara, Persian fetta and almonds

Char-grilled beef tenderloin, roast potato, sweet corn, beef tendon, tomato and red wine jus (GF)

Pan-seared Venison, parsnip puree, honey glazed parsnip, hazelnuts and blackberry jus (GF)

Pan fried chicken breast with vanilla-scented carrot purée, confit baby truss tomatoes and heirloom carrots (GF)

 

Available at a $10 Supplement:

Glacier 51 toothfish, horseradish tortellini, heirloom grape tomato, parsley oil and tomato consommé

 

Vegetarian Options:

Butternut pumpkin tortellini with sage, pine nuts & beurre noisette

Eggplant cannelloni with salsa verde & caponata (vegan)

Risotto sautéed with wild mushroom & truffle oil

 

Dessert

Classic lemon tart with mascarpone & fresh passionfruit

Dark chocolate mousse with wattleseed ice cream and cocoa tuile (GF without tuile)

Passionfruit crème brûlée with coconut dacquoise and fresh passionfruit (GF)

Strawberry pavlova with lime curd and strawberry coulis (GF)

 

Please note, dishes are subject to change.


COCKTAIL PARTY CANAPE MENU

 

Seafood:

Oyster bar: Freshly shucked Sydney rock oysters on the balcony (GF,DF) $4.50

Tempura prawn with ponzu dipping sauce (DF)$10

Salt and pepper baby calamari with nam jim dipping sauce (DF)$5

Marinated yellow fin tuna with toasted sesame seeds (GF, DF) $7

Smoked Salmon Mousse blini with chive cream and avruga $7

Crab tartlet with chilli tomato concasse $7

Diamond shell clams with Vietnamese dressing (GF,DF) $5

Grilled Kingfish with miso dressing and micro coriander (GF,DF) 6.50

Snapper ceviche, sour cream, lime and chicharon (GF) $7

Swordfish Croquette with lemon aioli (DF) $6

 

Meat:

Confit Duck pancake, hoisin, shallots and cucumber (DF)$7

Chicken Wontons with sweet chilli dipping sauce $6

Chicken liver parfait, brioche, port jelly and pickles $7

Rare Beef Croutons with Dijon mustard $6

Beef tartare, onion purée and potato crisp (GF) $7

Spanish Salami, ricotta and apple (GF) $7

Wagyu Beef, King brown mushroom and jalepeno aioli (GF) $8.50

Steamed dumplings (Chicken, pork, Beef, Duck,Prawn,Crab) (DF) $6

Lamb pide with tzaziki $7

Mini Burger (Slider) $8

Pork Belly sausage roll with housemade ketchup $6

Smoked chicken skewer and chimichurri (GF,DF) $7

 

Vegetatarian:

Toasted focaccia, olives, rosemary and tomato (Vegan,DF) $5

Cauliflower soup and blue cheese (GF) $5.50

Vegetable tartlet, baba ganoush, goat cheese and dukkah $6

Vegetable spring roll (Vegan,DF) $5.50

Mozzarella arancini with arabiata sauce $6

Hummus, piqqullo pepper, basil and pita crisp (Vegan,DF) $5.50

Chargrilled zucchini with rocket pesto and pine nuts (GF, DF, Vegan) $6

Carrot, curry and beer fritter with lime and coriander chutney (Vegan,DF) $5.50

 

Substantial Food:

Chargrilled prawn skewers with lemon and parsley dressing (GF) $15

Braised pork/beef/fish Taco with tomato salsa $10

Lamb Cutlet, cumin yoghurt and dukkah (GF) $12

Vegetarian risotto (GF) $10

Seafood risotto with chilli lobster oil (GF) $15

Fish and Chips $12

Orreciette with broccolini, chilli,garlic and parmesan  $11

Beer Battered Zucchini Flowers with goat cheese $8

 

Dessert Canapés:

Dark chocolate mousse tart @ $5ea

Passionfruit Crème brulee tart @ $5ea

Lemon Curd with Mascarpone served on spoons @ $3.50ea

Assorted gelati cones @ $5ea

Orange & campari and white chocolate cheesecakes @ $5ea

Mini Peach pavlova @ $5ea

 

Dessert Piccolos: (mini desserts served in small late glasses w/ spoon)

Vanilla bean panna cotta shot with strawberry @ $8 ea

Pineapple granita with passionfruit jelly @ $8 ea

Dark chocolate mousse with hazelnut praline @ $8 ea

Raspberry sorbet with pashmak & raspberries @ $8 ea

Deconstructed tiramisu @ $8 ea

 

The final canapé menu should be a balanced selection from the list above, of hot, cold, seafood, meat, vegetarian, and more substantial boxed food, and sweet canapés (optional).