Canapes
Lets start with Oysters
We just love our Oysters served simply with fresh lemon wedges or with the classic migonette dressing of finely diced ecshalot and aged red wine vinegar, the classic agro dolce!
Our oysters are freshly opened, mainly Sydney Rocks and the most premium available in the market.
Our favourites are from the South Coast or Port Stephens. Pacific Oysters are available on request.
Pricing on Oysters varies with the season and location as well as the size, please ask and we are happy to quote
Oysters with lemon and red wine vinegar
Oysters with finger lime
Oysters with our caviar service
Hot soup shots of potato and leek with caviar and Oyster
Light and delicate canapes
For most stand up canape events we suggest choosing between 3 to 5 light canapes and 2 substantial.. If your wanting a few canapes with some drinks prior to your meal then we suggest 3 of the lighter options.
Buckwheat Blini with crème fraiche, Yarra valley Salmon roe. (add caviar POA)
Carpaccio of beef on crostini
Salted Cod croquette, saffron mayonnaise
Grilled scallops the shell with green olive salsa
Duck Spring rolls, hoisin sauce.
Truffled chicken on brioche
Zucchini flower, ricotta and honey
Lamb and pine nut meatballs, tomato and pecorino
Sushi and sashimi plates
Rice paper rolls with tofu and Asian slaw
Rice paper roll with chicken or Pork, Asian Slaw
Cauliflower bhaji with tomato pickle and coconut yogurt
Soba noodle salad, sesame and spinach with tofu or chicken
Lamb kofta with spicey tomato relish and macadamia dukkha
Thai fish cakes, spicy chilli jam
Beef fillet wrapped in prosciutto with Bearnaise sauce
Tempura Prawns, yuzu mayo
Peking duck pancakes with plum sauce
BBQ King prawns, garlic, chilli, and grilled lemon dressing.
Arancini of sweet corn and basil with romesco sauce
Something more substantial.
Buttermilk Chicken tenders with chipotle mayonnaise
Chicken skewers with smoked soy and leek
Beef or chicken satay skewers, satay sauce, herb salad
Wagyu slider, our pickles, American cheese, tomato relish
Fried Korean chicken slider
Baby Banh Mi, pate and slaw
Grilled Cuban sandwiches, pork, pickles, mustard, cheese
Croquette Monsieur with smoked ham and Swiss
Vietnamese chicken wraps, nam jim sauce
Fish and chip cups, tartare sauce.
Noodle Boxes of Tofu pork, prawn, beef or chicken
Pad Thai, Sichuan, Black bean, Singapore with Rice, or noodle.
Can be GF, DF, V
Dessert Canapes available on request selection based on our dessert menu
Raw (small plates)
these are also great for Canapes and Share Plates
Kingfish, ponzu and soy, fresh wasabi
Tartare tuna, green olive, basil and eschalot
Wagyu Steak Tartare, eschalot, capers, egg, crouton.
Crudo of veal with parmesan and rocket
Atlantic salmon tartare, Japanese flavours, pickled ginger, avocado
Crudo of South Australian Kingfish, orange, rosemary, and lemon
or with Coconut, coriander, and lime.
Snapper, avocado, rice wine vinegar, sesame, and crisps
Freshly opened Sydney Rock Oysters with aged cabernet vinegar and lemon
Our oysters are seasonal, we also offer Pacific Oysters
Pasta
Spaghetti with prawns, tomato, chilli, garlic,
Ricotta and spinach gnocchi with sage
Penne with ricotta, lemon, zucchini and parmesan, ricotta salata
Classic Carbonara, egg, guanciale, pecorino, bucatini
Potato gnocchi with sage, grana Padano, brown butter and sage
Angel hair pasta with crab, chilli, garlic and lemon pangrattato.
Pork and fennel sausage ragu with rigatoni and Pecorino Romano
Chicken and ricotta ravioli, chicken broth, spring greens.
Pumpkin and sage ravioli with brown butter and mustard fruits.
Spanner crab cannelloni with tomato sugo, crab sauce and buffalo mozzarella
Cannelloni of ricotta, leek and eggplant with buffalo mozzarella and parmesan.
Risotto of spanner crab, saffron and peas with brown butter crumbs
Risotto of Mushroom, chestnuts and truffle with parmesan and radicchio
Soup
You can add a little luxury to our soups with the addition of some delicious meat or seafood
Zucchini and Parmesan soup (add crab)
Chicken and Anise broth with shitake, dumplings, and poached chicken
Celeriac, potato and leek soup, (add scallops or chicken)
Winter minestrone with cannellini beans and parmesan
Winter chestnut and mushroom soup with hazelnut crumbs
Entrée
Mussels with tomato, chilli and lemon grass.
Mussels with white wine, parsley and garlic.
Grilled Quail with pine nuts, currants and lardo
Tempura of Tuna with nori, wasabi and soy.
Deep fried Zucchini flowers with ricotta and lemon, local honey
Tempura of zucchini flowers with spanner crab and parsley.
Potato gnocchi with brown butter, sage and parmesan.
Chicken and ricotta ravioli, chicken broth, spring greens.
Pumpkin and sage ravioli with brown butter and mustard fruits.
Spanner crab cannelloni with tomato sugo, and buffalo mozzarella
Vitello Tonnato: Poached Veal tenderloin with local tuna, mayonnaise, capers, and chives.
Cannelloni of ricotta, leek and eggplant with buffalo mozzarella and parmesan.
King Prawns and calamari, seafood broth, saffron, parsley, lemon, and garlic
Poached Balmain Bugs with watercress and pear, champagne vinaigrette.
Pan fried Scallops with cauliflower, lemon myrtle crumbs, pine nuts and pepitas, baby herbs.
Queensland Scallops with celeriac rémoulade, cress and radish salad.
Grilled scallops the shell with tomato and green olive salsa, herb salad (6 piece)
Summer Prawn cocktail, lettuce and yuzu mayonnaise
Grilled King Prawns, marinated fennel, salsa rossa and grilled lemon and radicchio
Carpaccio of Cape Grim Eye fillet, parmesan, rocket, olive oil and aged balsamic
Burrata, heirloom tomato, radicchio, homemade pesto, basil with grilled sour dough
House marinated Atlantic salmon with tomato, cucumber, and dill salsa, picked beetroot and fennel.
Salad of spanner crab, tomato and cucumber, lemon and salmon roe dressing.
Wagyu bresaola, roasted beets, rocket, Brillat savarin, parmesan, rocket, olive oil and aged balsamic
Seared yellowfin tuna, eggplant, capers and parsley and almonds
Salad of Hens’ egg and Truffle, French radish with mature goats’ cheese from Holy Goat
Main Course
Fish and seafood
Our fish supplies can vary depending on the season, we can always check the market for wild caught species such as Whiting, Blue Eye, Tuna, Harpuka, Garfish.
Herb crusted Blue eye, white wine nage, baby vegetables.
(a classic French dish I learnt in France)
Snapper and King prawns with brodetto di pesce
Bouillabaisse of fresh local seafood with baguette and saffron rouille
Pan Barramundi with fried Asian mushrooms, stir fried greens and soy miso reduction
Roasted John Dory with petit pois, asparagus and zucchini flowers, lemon cream.
Glacial Toothfish with egg, capers and radish with asparagus and prosciutto
Roasted blue eye Cod with white bean cassoulet, roasted garlic
Tuna steaks with potato, caper salsa and green beans.
Roasted Salmon, cauliflower puree, crushed peas, and zucchini
Crisp skinned Barramundi, sugar snap and green bean salad, heirloom tomato, white anchovies, and rocket, aged balsamic
Grilled Snapper fillets with king prawns, kipfler potato salad, capers, lemons, and parsley
Crisp skin barramundi with pea puree, snap peas, snow peas and salsa verde
Lobster, marron, crayfish, crab and scampi available on request and charged at market price.
Grilled Marron with lemon myrtle, tomato and olive, lemon dressing
Split and grilled local lobster with chilli, garlic and lemon
Meat and Poultry
Our Steaks are sourced from the best farmers and butchers. Our favourite cuts are listed below: These are some of our customers favourites, but we are happy to source and serve yours.
Tajima Wagyu Rump Cap 9+ or Fillet MB+4
Little Joes Scotch fillet, Sirloin, or Rib eye
Pinnacle or Grange Fillet
Either Grain or Grass fed.
We like to served our steaks with
Potato Gratin, potato fondant or pommes Pont Neuf (Thick hand cut chips)
Spinach puree , sauce soubise, café de Paris butter.
Mustard or Horseradish
Grilled mushrooms, Sauteed seasonal greens.
Classic demi glace, pepper or red wine sauce.
Roasted Lamb Racks, potato fondant, pea puree, lamb jus
BBQ lamb loins with soft polenta, buckwheat, charred broccolini and fresh mint salsa
Slow roasted salt bush lamb shoulder with rosemary potatoes and cavolo nero and salsa salmoriglio
Lemon roasted free range chicken, green beans, asparagus, speck, garlic butter and chicken jus
Roasted corn-fed chicken, pumpkin gnocchi, mushrooms, fetta, endive, chicken jus
BBQ duck breast with grilled onions, rocket, green olives, aged balsamic, jus
Grilled Pork fillet, potato’s, carrots and roasted garlic, charred corn.
Slow roasted Porchetta, sage and rosemary, mustard fruits and potato
Winter Warmers
Slow cooked Beef Cheeks, Paris mash, green beans.
Navarin of lamb, new potatoes and carrots.
Beef in Barolo, polenta, Tuscan kale
Beef Bourguignon, potato and roasted roots.
Duck Confit, lentils and speck.
Chicken Chasseur, mushrooms and garlic.
Duck and mushroom pie, spinach and jus
OUR CURRENT ALA CATRE MENU
ENTREE
Potato and leek soup with house smoked trout
Ricotta and spinach gnocchi with sage, grana Padano, brown butter and sage
Grilled scallops with leek fondue, olive salsa
PASTA
Pork and fennel sausage ragu with rigatoni and Pecorino Romano
MAINS
Lamb backstrap, polenta, grilled onions and cavolo nero, saba.
Roasted Atlantic salmon, cauliflower puree, sauteed zucchini and peas, prosciutto
Char grilled Sirloin, English cheddar “mac and cheese”, broccoli with almonds and smoked butter
Slow cooked beef cheeks, Paris mash, green beans, parsley and garlic
DESSERT
Coffee Crème brulee, poached pears, cinnamon and orange
Date and macadamia tart, Vanilla ice cream
Flourless chocolate cake, milk chocolate mousse
Dessert
Apple crumble with vanilla ice cream
Chocolate and walnut brownie with vanilla ice cream
Hot chocolate pudding, white chocolate ice cream.
Brioche, croissant and butter pudding,
Berry and rhubarb cobbler with cream
Vanilla Panna Cotta, with spice roasted winter fruit
Cappuccino mousse, Madeline and almond nougatine.
Vacherin of raspberry and vanilla with pistachio ice cream
Chocolate peanut crunch bar with glazed cream and peanut butter crumble.
Classic crème brulee with raspberries and ginger snaps
Blue Berry and almond tartlet, vanilla cream
Salted caramel, dark chocolate torte, chocolate mousse, chocolate soil
Crushed pavlova, passionfruit, banana, strawberry, whipped cream
Sweet coconut rice, sago and banana, coconut ice cream
Tiramisu with espresso and chocolate
Apple tartine with vanilla ice cream
Classic Lemon Tart with cream and syrup
The classic chocolate nemesis with creme fraiche
