• Cream of chicken and asparagus soup topped with a parmesan cheese crouton
• Smoked salmon cannelloni served on dressed roquette and topped with a champagne veloute.
• Chicken, mango, avocado and crisp prosciutto salad served in a filo tart and finished with a sweet mustard aioli.
• Salt and pepper calamari and prawn combination complimented by an Asian style vegetable salad and served with a wasabi mayonnaise.
• Moroccan lamb cutlets served on a chick pea salad and finished with a honey yoghurt sauce.
• Roulade of smoked trout complimented by crème fraiche, chives and lemon aioli.
• Rare roast beef rosettes filled with crisp julienne vegetables topped with shaved parmesan and drizzled with balsamic glaze.
• Field mushroom filled with soft polenta and finished with a tomato coulis

Main Course

• Whiting paupiettes filled with prawn mousse presented on saffron braised potatoes and spinach finished with a roasted capsicum coulis
• Veal cutlet served on a cheesy soft polenta topped with an anchovy butter swirl and accompanied by crisp greens
• Duck confit served on a sweet potato mash complimented by crisp greens and roasted tomatoes
• Sirloin steak served on a potato and bacon rosti topped with grilled prawns, broccolini and béarnaise sauce finished with carrot flowers
• Sesame crusted salmon fillet served on a bed of jasmine rice accompanied by steamed Asian greens and topped with a sweet chilli and soy glaze
• Chicken fillet topped with a nutty basil and parmesan crust presented on a pool of tomato coulis accompanied by pommes dauphin, roasted capsicum and zucchini leaves
• Middle Eastern rack of lamb served on a fruity spiced cous cous accompanied by crisp green beans and a refreshing yoghurt sauce

Desserts

• Balsamic strawberry and shortbread tart served with a vanilla ice cream and almond praline
• Kahlua and chocolate cheesecake accompanied by rich chocolate ganache and double cream high lighted by raspberry coulis and topped with shaved chocolate
• Mango and white chocolate mousse lasagne, Mousse layered between white chocolate discs finished with mango coulis and iced blue berries
• Hot soft centred chocolate puddings accompanied by violet crumble ice cream
• Pear and ginger pudding topped with butterscotch sauce and served with vanilla ice cream
• Apricot, chocolate and almond torte filled with strawberries and double cream
• Crepes filled with apple and cinnamon topped with butterscotch sauce. 

Platters 

• Trio of dips accompanied by pita chips and water crackers
• Anti pasta platter 
• Cheese and fruit platter

Colds

• Vietnamese chicken rice paper rolls
• Lamb loin on pumpkin bread topped with pesto
• Poached scallop topped with mango salsa 
• Smoked salmon rosette on cucumber complimented by dill and horseradish cream
• Parmegano gelato on garlic rubbed ciabatta topped with strawberry
• Roast beef rosette topped with shaved parmesan and balsamic glaze
• California rolls
• Apricot and almond crepe rolls
• Moroccan pumpkin dip  on rye swirl toasts
• Chicken waldorf salad on pita chips
• Barbecue pork on crisp wonton skin

 Hot

• Mini beef burgers topped with tomato chutney
• Tandoori chicken skewers
• Pork and prawn spring rolls
• Chicken wontons
• Potato rostis topped with bacon and sour cream
• Pumpkin and pine nut tarts
• Salt and pepper calamari
• Prawns wrapped in prosciutto
• Curried vegetable samosas
• Mini pizzas
• Thai chicken balls
• Scallop and bacon brochettes
• Pumpkin and coriander risotto balls
• Moroccan lamb kebabs

  Desserts

• Profiteroles filled with a citrus custard and served with a jaffa sauce
• Fruit platter
• Meringues filled with double cream and topped with berries
• Mini chocolate fudge cakes
• Fruit tarts filled with crème patisserie and topped with seasonal fruit
• Mini New York cheesecakes

Many more options available, all dietary requirements catered for.