Catering menu: daily


Minimum of 10 persons, $45 pp

– Monday –

Morning tea

  • Three cheese scones with whipped butter (V) 
  • Salted caramel éclair (V) 
  • Tea and coffee 

Lunch

  • Szechuan tofu with red capsicum, bean sprouts, corn, red onion, baby spinach, coriander and sesame seeds topped with steamed brown rice (VG, GF)
  • Grilled chicken, baby spinach, bean sprouts, crunchy slaw, crushed peanuts, crispy shallots, fresh mint and coriander salad (GF, DF)
  • Caesar salad wrap with bacon, grated Grana Padano cheese and lettuce
  • Assortment of club sandwiches
  • Pomegranate and honey marinated salmon kebab on couscous (DF)
  • Basil and bocconcini ravioli, broccoli, pumpkin seeds with fresh pasta sauce (V)
  • Petit blueberry cheesecake (V)
  • Tea and coffee

Afternoon tea

  • Artichoke, mushroom, and Taleggio cheese quiche (V)
  • Raspberry lamingtons with cream and berries (V)
  • Tea and coffee 

– Tuesday –

Morning tea

  • Pastry pockets topped with basil pesto, mozzarella cheese, and sundried tomato (V)
  • Assortment of mini doughnuts (V)
  • Tea and coffee 

Lunch

  • Grilled halloumi, avocado, cucumber, parsley and roasted red capsicum with toasted walnuts on a bed of fresh mixed leaf lettuce drizzled with lemon spiced dressing (GF, V)
  • Quinoa and pumpkin salad with feta and toasted pine nuts (GF, V)
  • Chipotle Asian vegetables and tofu salad (VG, GF)
  • Hot pork, piccalilli and Gruyere cheese sandwich
  • Warm couscous, olives and marinated lamb skewers with mint yoghurt dressing
  • Indian spiced vegetable casserole with Jerra pilaf (Vegan, GF)
  • Eton mess with strawberries and rhubarb (GF, V)
  • Tea and coffee   

Afternoon tea

  • Mini pastrami, sauerkraut, and cheese croissants
  • Carrot cake with cream cheese icing (V)
  • Tea and coffee 

– Wednesday –

Morning tea

  • Smoked chicken filled mini croissants with Gruyere cheese and piccalilli
  • Fruit skewers (VG)
  • Tea and coffee  

Lunch

  • Beetroot, rocket, feta and walnut salad with aged balsamic dressing (GF, V)
  • Middle Eastern lamb salad with freekeh, spiced roasted carrots and currants tossed in tahini yoghurt
  • Ham, cheddar, onion, and tomato relish ciabatta rolls
  • Roast pumpkin, zucchini and tomato pesto wraps (V)
  • Stir-fry vegetable Nasi Goreng with cashews, bamboo shoots, and bean sprouts (VG, GF, DF)
  • Linguine chicken carbonara with garlic, pine nuts, olives, spinach, and mushrooms (V)
  • Lemon curd tarts (V)
  • Tea and coffee

Afternoon tea 

  • Cucumber and cream cheese club sandwich (V)
  • Assortment of homemade cookies (V)
  • Tea and coffee

– Thursday –

Morning tea

  • Pumpkin and spinach frittata (GF, V)
  • Cherry frangipane tart (V)
  • Tea and coffee

Lunch

  • Edamame, chickpea and spring onion salad, with avocado and lime dressing (VG, GF)
  • Kale, orange, and feta salad with walnuts and sweet Asian dressing (GF, V)
  • Smoked chicken, sundried tomato, Swiss cheese, mustard, and lettuce rolls 
  • Assortment of sushi with traditional condiments (GF, DF)
  • Beef bourguignon with cheese mash
  • Tempeh, broccoli, and peppers stir-fry with jasmine rice (VG)
  • Chocolate beetroot cake (V)
  • Tea and coffee 

Afternoon tea

  • Pikelet with salmon and dill crème fraîche  
  • Apple and cinnamon cake (V)
  • Tea and coffee 

– Friday –

Morning tea

  • Mini steak pies
  • Sliced fruit platter (VG)
  • Tea and coffee 

Lunch

  • Black bean, avocado and corn salad with red pepper, tomato, cucumber, corn wafers, and coriander (VG, GF)
  • Tandoori chicken salad with coriander, cucumber, celery, and green pepper drizzled with mint yoghurt (GF)
  • Pickled beetroot and goat cheese ciabatta rolls (V)
  • Egg salad club sandwich (V)
  • Fish of the day served with Asian greens and tangy dressing (GF, DF)
  • Spinach and ricotta cannelloni bake with rich tomato sauce (V)
  • Cherry crumble squares (V)
  • Tea and coffee 

Afternoon tea

  • Pork and fennel sausage rolls
  • Raspberry and white chocolate macaron (GF, V)
  • Tea and coffee 

– Saturday –

Morning tea

  • Bacon and egg savoury
  • Blueberry and lemon friands (GF)
  • Tea and coffee 

Lunch

  • Toasted pearl barley salad with cauliflower, peas, green beans, and herbs (VG)
  • Quinoa and orange salad with olives, cherry tomato, and celery with coriander dressing (VG, GF)
  • Open focaccia sandwich with pulled pork, pickled red onion, and Swiss cheese
  • Creamy chicken pita pockets with coriander 
  • Pumpkin ravioli with sage cream sauce (V)
  • Tofu Thai red curry with jasmine rice (VG, GF)
  • Black forest and cherry trifle (V)
  • Tea and coffee 

Afternoon tea

  • Chicken, brie, and cranberry pies
  • Double chocolate cookies
  • Tea and coffee 

– Sunday –

Morning tea

  • Steamed pork buns
  • Fruit skewers (VG)
  • Tea and coffee

Lunch

  • Greek salad with tomato, olives, and feta with vinaigrette dressing (GF, V)
  • Kumara, capsicum, pears, hazelnut, and Kikorangi blue cheese salad (GF, V)
  • Chorizo slider with a medley of peppers, pineapple and Brazilian salsa
  • Vegetable quesadilla with guacamole (V)
  • Braised Moroccan lamb with chickpea and vegetables served with seasoned Israeli couscous (DF)
  • Creamy Roman polenta with lima bean stew (GF, V)
  • Blueberry tarts (V)
  • Tea and coffee

Afternoon tea

  • Smoked chicken, cheese, and pickle open sandwich
  • Orange and almond cake (GF)
  • Tea and coffee

 

* Prices are per person and are exclusive of GST. Selections and prices are subject to availability and list changes.
 

Dairy Free – DF

Gluten Free – GF

Vegetarian – V

Vegan – VG