Some seasonal variations are made with ingredients to ensure the best possible dining experience.

Menu’s can be individually catered to suit your event needs – please enquire today to discuss further

We shall also cater for any dietary requirements that you or your guests may have, our suggestions has been to choose for the important person at the event, whether that be the Birthday person, the Bride or Groom to be, and we shall ensure that we substitute ingredients as required to suit the other guests dietary requirements – as long as we know what they are.

Choices are limited to the number of canapés requested, whether being 2 or 4 choices. Entree, main and dessert are limited to once choice each. Alternate drop options are available however will incur a surcharge (see pricing). We are not able to cater individual choices for meals.

Canapés / Starters

  • Honey glazed chicken and pickled mustard tartlets with creme fraiche and heritage basil flowers
  • Spiced pork and house-made apple relish sausage rolls, mative mole, saltbush
  • Mini brioche burger sliders with herb roasted poratbello mushroom, house tomato relish, fancy salad from Blue Dog Farm, aioli
  • Charcoal rice crisps, smoked duck breast, spiced kohlrabi & freeze dried mandarin
  • Black pepper & lemongrass chicken skewers, tomatillo salsa verde, kaffir
  • Confit duck spring rolls with nahm jim sauce and angel hair chilli
  • Potato & manchego croquettes with black caviar, lime aioli, purple basil flowers
  • Quail and chorizo sausage skewers with feta, aged balsamic, feta, purple basil flowers
  • Hervey Bay baked scallops with chorizo crumb, lime aioli, kaffir and angel hair chilli
  • Mini spanner crab tortellini with sauce vierge and local herbs
  • Sourdough crostini topped, baba ganoush, crispy enoki, Tasmanian pepperberry, soft quail egg
  • Glazed Pork Belly Bites with citrus caramel and chilli glaze, kaffir lime leaf, angel hair chilli
  • Seared eye fillet of beef crusted in scallion ash on sourdough crostini with aioli and fresh oregano
  • Fresh chorizo from the Sunshine Coast, feta and purple basil tartlets
  • Betel leaf, smoked duck breast, roasted pineapple salsa, mandarin, toasted peanut, lime aioli
  • French onion tarlet, black caviar, wattleseed goats curd, local herbs
  • Fresh Perigord Black truffle gougeres (winter only)
  • Skewered octopus tentacles, chili pasilla relish, wattleseed native mole
  • Brioche crostini, chicken liver pate, native Australian Davidson plum gel, basil flower


  • Slow cooked, crispy skin pork belly with caramelised apple puree, Australian finger lime caviar, iceberg, purple basil, Blue Dog Farm Salad, green apple salad
  • Confit ocean trout with a sesame and furikake crust with pickled daikon, celeriac puree, rice wafer, pickled coral seaweed
  • Octopus tentacles seared in a pasilla chilli relish, barbecued ice-berg lettuce, corn ash, fennel vinegar, black sesame seeds, broccoli and pepita mole
  • Crispy soft shell crab, grilled pineapple pico de gallo, cucumber, green mango (seasonal) and fresh herbs
  • Grilled lamb cutlets, macadamia puree, lightly pickled fennel in fennel vinegar, handpicked salad from Basilea, green chilli and sesame salsa
  • Lobster tail, bisque emulsion, salmon roe, pickled mustard seeds, Australian finger lime caviar, black garlic and lemon myrtle powder, fresh local herb salad
  • Smoked duck breast, piquillo peppers, locally grown semi-dried heirloom cherry tomato, sourdough corn bread
  • Beetroot cured trout, pickled beets, local season herbs, radish, finger lime, lemon myrtle, raspberry vinegar
  • Half dozen oysters – choice of natural, kilpatcrick, florentine, ponzu soy & wakame, nahm jim, tempura with balsamic caramel
  • Grilled zucchini flowers stuffed with lemon thyme and fresh herb ricotta, gruyere cheese, toasted pepita served with chilli and citrus caramel, segmented citrus fruit and local herb salad
  • Fresh bao buns with glazed pork belly, chilli caramel with apple, ponzu and cabbage slaw, sundried chilli & kaffir lime
  • Spiced flank steak with smoked aubergine baba ganoush, house made flatbread, tomatillo salsa verde, fermented red pepper and tomato salsa
  • Pastrami cured barramundi with wattleseed goats cheese, lacto fermented grains & fresh herbs
  • Lobster tail with lemon aspen emulsion, fresh local herbs,
  • Charcoal culurgione pasta with a cream cheese, potato and smoked paprika, speck & crispy chilli
  • Grilled Mooloolaba prawns with lightly pickled cucumbers, a cucumber, chilli, amaranth and herb salad dressed with ginger, lime leaf, lemongrass & mirin dressing


  • Slow cooked spiced lamb shoulder with lemon roasted kipfler potato’s, grilled cos lettuce, corn ash, piquillo peppers with jus li
  • Scallion ash crusted eye fillet of beef, pepper jus, heirloom carrots, fondant potato, watermelon radish
  • Slow cooked beef cheeks cooked in beef jus, herb crusted, roasted garlic mash, seasonal greens
  • Seared fillet of salmon with carrot and ginger puree, green peas, candied walnuts, raisins and local soft herb and leaf salad
  • Honey brined half spatchcock chicken, corn puree, grilled corn, cos lettuce with fennel vinegar and corn ash, toasted sesame seeds
  • Seared duck breast with soft polenta, caponata, pine nuts, fresh basil and purple basil flowers, plum sauce
  • confit chicken tortellini in a light broth, fried sage, tarragon, cavalo nero, shaved reggiano
  • Black pepper crusted chicken thigh, salt baked parsnip puree, freeze dried vinegar parsnip crisp silverbeet and grilled lemon jus
  • Desert Oak Seed roasted lamb rump with potato gratin, heirloom roasted vegetables, green pea puree, greens and a red wine jus
  • Crispy skin barramundi, locally grown Little Acre Farm oyster mushrooms, caramelised cocktail onions, aged balsamic, mixed wild grain salad, grilled lemon and herb sauce, fresh seasonal herbs
  • Beetroot and Potato Gnocci with a five cheese sauce, candied walnuts, fried sage, reggiano and vegetable crisps
  • Market fish with a ‘garden of vegetables’ – ask what is in season or leave it up to us
  • Meredith Goats Cheese stuffed spatchcock with broad beens, thinly shaved fennel, pickled fennel dressing, kipflers & asparagus (seasonally)
  • Owassi tail confit duck cassoulet, slow braised barley, pepita seed tuilles & local herbs
  • Seafood bouillabaisse (selection of fresh local seafood in a tomato, saffron and fennel stock)
  • Lavender glazed duck breast, macadamia nut puree, lightly pickled fennel, local herbs peaches (seasonal variations of peaches include charred citrus fruit)


  • Activated charcoal meringue, corn mouse, hibiscus crumble, plum shortbread
  • Mini lemon beignet donuts, cardamom spiced sugar, sorbet, lemon glaze
  • Spanish Basque style cheesecake vanilla cheesecake, chocolate soil, honey tuiles, fresh berries
  • Apple, rhubarb and strawberry crumble, locally sourced honey, double cream
  • Dark chocolate delice, peanut brittle, salted caramel sauce & peanut butter ice-cream
  • Gin and tonic tart – lemon and lime curd, Brisbane Distillery Gin jelly, candied fruit crisps, torched tonic Italian meringue
  • Cinnamon and honey loukamades with mandarin curd, grilled peaches and edible flower petals (seasonally with peaches)
  • Coconut marshmallow encrusted with triple chocolate, coconut and rum granita, rum glazed pinapple & pina colada cake
  • Traditional vanilla creme brulee with fresh berries and sweet almond biscotti
  • Rich chocolate mousse with light and dark chocolate shards, milk crumbs and chocolate foam
  • Dragonfruit meringe eton mess, mascarpone cream, coulis & fresh berries
  • Honey panna cotta with honey tuiles, blackberry coulis, fresh berries, mandarin & flowers
  • Coconut marshmallow encrusted with chocolate, with a coconut and rum granita, spiced pineapple, pina colada cake and rum caramel
  • Rhubarb shortbread, plum curd, caramelised whey ganache, blackberry & acai coulis
  • Vanilla sponge filled with cumquat gel covered in Italian meringue and chocolate mousse
  • Churro ice-cream sandwhich with dulce-de-leche ice-cream, caramel and chocolate sauce and pecan tuiles

Our fish is responsibly caught from sustainable sources.

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