The following are merely suggestions and only a small selection of what we can offer you.  We will tailor a menu to suit your style; budget and requirements.



Wedding Menu Example


for a sit-down dinner with all courses served 50/50


All menus are tailored to suit individual taste; budget and availability of fresh seasonal produce






Rabbit and Pork Terrine with layers of pistachios and prunes

Wrapped in proscuitto and served with a salad of rocket and pears dressed with a raspberry vinaigrette


Duck Salad with radicchio;  orange and caramelized, salted walnuts,

served with a balsamic vercotta dressing




Whole Eye Fillet, coated with a Milawa mustard,

roasted pink, sliced and served with a Merlot demi-glaze


Panfried Atlantic Salmon,

served with a dill, white wine and lemon butter sauce



Spanish style roasted potatoes

Mixed fresh vegetables

Dinner Roll with butter




Hazelnut Meringue layered with poached apples and Chantilly cream,

coated with chocolate shavings and served with a mixed berry coulis


Lemon Silk Tart, served with double cream


Canapes for cocktail style wedding


Smoked salmon, buckwheat blinis with capers and dill


Cocktail Menu Example


This type of menu works well, if guests are mingling and not seated at tables


All menus are tailored to suit individual taste, budget and availability of fresh, seasonal produce


Canape suggestions



Oysters, steamed with ginger, red chilli, kaffir lime leaves

and finished with Tamari sauce


Basque game pie with venison, chorizo and capsicum,

encased in a rustic style pastry with yoghurt, nutmeg sauce


Crumbed mushrooms filled with brie and served with a garlic aioli


Steamed chicken & water chestnut wontons,

served in Chinese ceramic spoons


Spanish style Pil-Pil prawns,

served sizzling hot in a garlic, chilli and parsley oil


Peking duck crêpes with cucumber, spring onion & hoisin sauce


Indian Samosas, served with lime & date chutney


Chicken skewers seasoned with hazelnut dukkah,

served with a minted yoghurt dressing


Barbecued Thai style eyefillet in crispy wonton cups

topped with mint, coriander and nam prik sauce


Spanish veal and pork meatballs, simmered in an

almond, saffron and white wine sauce


Buckwheat blinis topped with caper cream cheese and smoked salmon


Bao Buns with Bulgogi Pork, pineapple & avocado


Arancini with ham, peas, mozarella,

served with feijoa chutney



And a little more substantial to mix in with above, but still easy to eat whilst standing up...



Lamb Roghan Josh - Indian curry,

served with steamed rice, raita, coriander and pappadum -

served in noodle boxes with a wooden fork


Pad Thai - Thai style rice noodles tossed with marinated chicken,

vegetables, kaffir lime and chilli; seasoned with Thai spices and lime juice,

served in noodle boxes with a wooden fork


Hot roast beef in gravy served in freshly baked rolls


Slow-cooked beef ragu, cooked in red wine with mushrooms and

served with rigatoni pasta, shaved parmesan and gremolata



Pulled Pork Sliders with Asian slaw


Indian Butter Chicken (curry), served with steamed rice,

raita and pappadams, served in noodle boxes with wooden forks


Pork Bahn Mi

Fresh baguette roll with roast pork, paté and pickled vegetables


Mexican Fish Tacos

Soft flour tortillas with bean, corn, tomato and avocado salsa and Mexican spiced fish


Southern Fried Chicken Burger

       in brioche bun with slaw and jalapeňo mayo









Thai Chicken cups with

coriander & cucumber

Chinese spoons

Buckland Valley Slice



Menu Example


for a sit-down dinner with 50/50 service of mains and dessert


All menus are tailored to suit individual taste, budget and availability of fresh produce






Mixed shared antipasto platters


Homemade chicken, herb & brandy pate

Warm smoked trout and hazelnut dip

Turkish dill, yoghurt and green chilli dip

Proscuitto and Salami

Bocconcini with tomato and basil

Marinated, chargrilled vegetables

Brie; Blue Cheese and Cheddar

Turkish bread and crackers





Lamb rump marinated in Middle Eastern aromatic spices, served on an almond, herb couscous with mint salsa verde and tahini yoghurt


Chicken breast filled with brie and wrapped in prosciutto, oven-baked and served with roast potatoes and a herb,  cream sauce





Vanilla bean and rosewater Panna Cotta, served with Contreau macerated berries


Rich chocolate mudcake, coated in chocolate ganache and served with double cream


Lamb Roghan Josh in noodle boxes as part of cocktail style function





Menus can be combined to suit your own requirements.


Perhaps 5 different canapes to be served,

whilst wedding guests are mingling and drinks are served,

followed by mains served either sit-down 50/50 or buffet style. 


The wedding cake is often served as dessert,

but the choice is yours


Contact us for further menu suggestions





Catering Buffet Style Service

Steamed wontons with water chestnuts and chicken