CASUAL MENU

PLATTERS

Each platter caters to 10 guests

SERVED COLD

Chef’s charcuterie selection, cured meats, salami, chorizo, olives, pickles,
toasted baguette

Cheese board selection, Local Australian cheeses, grapes, quince paste,
walnuts, lavosh (GF on request)

Seasonal sliced fruit platter (GF, VE)

Retro dips, hummus, baba ghanoush, beetroot, sweet potato & cashew nut,
dukkha baked flat bread (V)

Vegetarian sushi platter, tamari soy, pickled ginger, wasabi (GF, VE)

Agedashi tofu poke boxes, kimchi, edamame, avocado, brown rice, red
cabbage, nori, black sesame, chili soy (GF, VE)

SERVED HOT

Cheese burgers sliders, cheddar, relish, mustard

Pies & rolls, peppered steak pies, pork & fennel sausage rolls, chilli tomato
chutney (vegetarian on request)

Sweet potato fries, avocado lime dip (GF, VE)

Yakitori chicken skewers, sweet soy dipping sauce

Tempura fried pumpkin flowers, Moroccan filling (V)

Grilled red miso lamb cutlets, shallots, toasted sesame (GF)

Truffle & mushroom arancini, saffron mayo (V)

NATIVE INSPIRED CATERING

NATIVE PLATTERS 

A platter can cater 10 guests (20 pieces)*

Native spiced lamb skewers with yoghurt dipping sauce

Barramundi & lemon mytle springrolls

Mushroom & wattle seed sausage roll (VE)

Pea & mint parcel with peppermint gum (VE)

Pumpkin & basil pie with native aniseed myrtle (GF, V)

Chicken & leek pie with native thyme (GF)

Moroccan wellington with quandong powder (GF, VE)

Caramel & macadamia nut crumble

*A minimum of 5 platters each

NATIVE SALAD BOWL 

A minimum of 50 guests

Native greens salad with saltbush, lemon myrtle & warrigal greens (GF, VE)

NATIVE MIXED SANDWICHES

A minimum of 50 guests

Includes:

Double smoked ham, gruyere & bush tomato chutney

Wild boar salami & camembert

Roast beef & saltbush slaw

Coffee, tea and orange juice