COLD CANAPES 

  • Half dozen seasonal oysters with cab sav vinegar and chives (PP)
  • Vodka Cured Salmon with Cucumber Ribbons, Red onion, Capers
  • Bresaola with rocket and parmesan
  • Chargrilled Octopus with lemon and EVOO
  • Delicate Mooloolaba prawn cocktail
  • Spanner crab & Avocado salad with Citrus Zest, Chilli & Micro Herb Salad ( GF )
  • Vine ripened Tomato Salad with basil, bocconcini, balsamic vinegar and EVOO ( V )
  • Goats Cheese, beetroot and rocket salad with parsnip crisps. ( V )
  • Spiced Lamb Fillet on a warm salad of Chickpea, Lentil & Green Beans
  • Serrano ham, figs, buffalo mozzarella, rocket salad with pomegranate balsamic syrup

HOT 

  • Seared Wagu Beef with Potato Salad, Wakami & Wasabi Aioli
  • Green Pea, Lemon & Spring Onion Risotto, minted crème Fraiche ( V )
  • Slow Roasted Pork Belly, Tomato emulsion Braised Red Cabbage with Apple
  • Marinated King Prawn Skewers with Asian greens and lemongrass dressing
  • Ravioli of pumpkin and Spinach with basil Veloute’ ( V )
  • Rosemary Salt Cured Lamb Cutlets with Cherry Tomato & Rocket Salad
  • Seafood Linguini
  • Seared salmon with miso and sesame