Catering menu: daily


Minimum of 10 persons, $46 pp

– Monday –

Morning tea

  • Macaron platter (GF/V)
  • Assorted club sandwiches 
  • Tea and coffee 

Lunch

  • Beetroot, feta, chickpea, and lamb salad with tamarind dressing (GF)
  • Edamame salad with black rice and yuzu dressing (GF/VG)
  • Assorted sushi with condiments
  • Salami, roast red pepper, and mozzarella baguette sandwich
  • Sweet and sour chicken with steamed rice (DF)
  • Pumpkin ricotta ravioli, broccoli, and thyme cream sauce (V)
  • Sliced seasonal fruits (GF/VG)
  • Tea and coffee

Afternoon tea

  • Passionfruit pavlova roulade (GF/V)
  • Spinach and feta mini danish (V)
  • Tea and coffee 
Chicken curry with rice

Caption

Monday lunch: Sweet and sour chicken with steamed rice

– Tuesday –

Morning tea

  • Seasonal fruit platter (GF/VG)
  • Pesto and parmesan pinwheels (V)
  • Tea and coffee 

Lunch

  • Lemon herb marinated chicken salad (GF/DF)
  • Crunchy Romaine salad with quinoa (GF/VG)
  • Seasoned Thai slaw with peanut dressing (GF/VG)
  • Dill tuna and egg sandwich
  • Slow-cooked beef brisket stew with mashed potato
  • Asian vegetable stir fry served with dukkah and olive oil drizzled rice noodles (GF/VG)
  • Strawberry jalousie (V)
  • Tea and coffee   

Afternoon tea

  • Banana and walnut bread (V)
  • Ham, tomato, pesto, and camembert croissants
  • Tea and coffee 
Pork buns

Caption

Tuesday morning tea: Steamed pork buns

– Wednesday –

Morning tea

  • Blueberry and lemon friands (GF/V)
  • Cheese kransky rolls
  • Tea and coffee  

Lunch

  • Grilled shrimp, lemon, and garlic Caesar salad
  • Lemon, parsley, and bean salad (VG)
  • Tuscan kale salad (V/GF)
  • Thousand Island rolls with halloumi, basil, hummus, jalapeño, and spinach (V)
  • Indian lamb korma with rice pilaf (GF)
  • Vegetable moussaka (V)
  • White chocolate mousse tarts (V)
  • Tea and coffee

Afternoon tea 

  • Vegetable samosa (V)
  • Marshmallow and macadamia rocky road bite (GF)
  • Tea and coffee

– Thursday –

Morning tea

  • Chocolate marquise cake (V)
  • Smoked salmon, spinach, and dill quiche
  • Tea and coffee

Lunch

  • Chipotle pulled pork with lime carnitas salad (GF)
  • Chickpea salad with carrots and dill (GF/VG)
  • Green salad with beetroot, avocado, and oranges (GF/VG)
  • Sichuan tofu bao, Sriracha mayo, pickled vegetable, peanuts, and coriander (V)
  • Steamed market fish with vegetable ratatouille (GF)
  • Cauliflower fried rice with peas, shallots, and carrots (GF/VG)
  • Lemon mascarpone cheesecake (V)
  • Tea and coffee 

Afternoon tea

  • Caramel slice (V)
  • Beef pastrami, cheese, and pickle sandwich
  • Tea and coffee 
Chocolate cake

Caption

Thursday morning tea: Chocolate marquise cake

– Friday –

Morning tea

  • Dark chocolate and cherry brownie (V)
  • Tomato margherita pastry (V)
  • Tea and coffee 

Lunch

  • Thai beef salad (GF)
  • Broccoli and cranberry salad (GF/V)
  • Cucumber, tomato, dukkha, sprouts, and hummus wrap (V)
  • Smoked salmon, dill, and cheese club sandwich
  • Chicken hot pot with spicy sausage served with creamy polenta (GF)
  • Mexican vegetarian chilli served with garlic flatbread (V)
  • Orange and almond cake (GF/DF)
  • Tea and coffee 

Afternoon tea

  • Melting Moments with lemon rose Icing (V)
  • Mushroom and caramelized onion quiche (V)
  • Tea and coffee 

– Saturday –

Morning tea

  • Selection of mini muffins (V)
  • Beef and ale mini pies
  • Tea and coffee 

Lunch

  • Antipasto salad with bocconcini and green olive tapenade (GF/V)
  • Maple walnut and spring greens salad (GF/VG)
  • Cucumber salad with dill yoghurt (GF/V)
  • Chicken, bacon, and mayonnaise wraps
  • Beef and mushroom stroganoff served with orzo
  • Smoked red lentil stew with jasmine rice (GF/VG)
  • Pavlova with fresh berries and cream (GF/V)
  • Tea and coffee 

Afternoon tea

  • Chicken and leek mini quiche
  • Creamy corn and cheddar scone (V)
  • Tea and coffee 
Green salad with broccoli and orange slices

Caption

Saturday lunch: Maple walnut and spring greens salad

– Sunday –

Morning tea

  • Fresh fruit platter (GF/VG)
  • Roast red pepper and cream cheese muffin (V)
  • Tea and coffee

Lunch

  • Grilled skirt steak with fregola-orange salad (DF)
  • Risoni pasta salad (V)
  • Grape, arugula, and avocado salad (GF/V)
  • Cucumber, spinach, and mint aioli club sandwich (V)
  • Sunday pork roast served with vegetables (GF/DF)
  • Baked macaroni cheese with cauliflower and truffle
  • Basbousa cake (V)
  • Tea and coffee

Afternoon tea

  • Smoked salmon open bagel
  • Fresh fruit skewers with passionfruit dust (GF/VG)
  • Tea and coffee
Macaroni cheese

Caption

Sunday lunch: Baked macaroni cheese with cauliflower and truffle

* 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