Delivered Menu

Canape Platters

COLD
Smoked Salmon, Lemon and Dill Mousse on Zucchini Slice (gf)
Zucchini, Fetta and Garlic Canapé with Red Pepper Relish (v, gf)
Indian Spiced Sweet Potato, Cream Cheese and Pinenut Canapés with Curried Chutney (v, gf)
Pork Rillettes on Toasted Brioche with Quince paste (df)
Prosciutto with Horseradish Cream on Crostini
Hoisin and Sesame Chicken and Cucumber Skewers (gf, df)
Petite Sandwiches:
Chicken, Herb and Celery Aioli
Rare Beef with Tomato relish and Peppercorn Cream Cheese
Hommus and Roasted Sweet Potato (v)
Peppercorn Cream Cheese and Cucumber (v)
Smoked Salmon with Lemon and Dill Mascarpone
HOT
to be heated
Smoked Pork Hock and Vintage Cheddar filled Profiterole
Parmesan Profiterole filled with Semi Dried Tomato, Cream Cheese and Basil (v)
Thai Chicken Meatballs with a Chilli and Lime Dressing (gf)
Lamb Kofta’s with Minted Yoghurt (gf)
Mini Jacket Potatoes with Hommus and Semi Dried Tomatoes (gf, vegan)

Cocktail Gourmet Pies
Chicken and Leek
Thai Chicken
Moroccan Chickpea and Vegetable (vegan)
Chicken and Mushroom
Beef, Red Wine and Bacon
Beef and Mushroom
Peppered Steak
Spring Lamb
Pumpkin and Fetta Quiche (v)

Gluten Free Cocktail Beef Pie

Cocktail Pasties
Beef & Mushroom
Spicy Beef
Beef & Burgundy
Spring Lamb
Chicken & Leek
Thai Chicken
Spinach & Mushroom (v)
Cornish Pasty
Vegetable Pasty (v)

Soup
Indian Spiced Lentil Soup (gf, vegan)
Moroccan Tomato and Chickpea (gf, vegan)
Pumpkin and Nutmeg (gf, v)
Italian Minestrone (vegan)
Creamy Tomato and Basil (gf, v)

Antipasto Platter
Shaved Ham
Sliced Salami
Diced Fetta
Semi Dried Tomatoes
Marinated Olives
Roasted Red capsicum
Sliced Baguette

Cheese Platter
Double Brie
Vintage Cheddar
Grapes
Quince Paste
Dried Fruit and Nut
Lavosh and Crackers

Main Course
Hot- to be heated
Cassoulet – French Style Casserole with White Beans, Toulouse Sausage and Marinated Chicken(gf,df)
Beef Bourguignon – Rich Beef and Red Wine Casserole (gf,df)
Coq au Vin- Chicken Marinated in Red Wine and Cooked in a Vegetable and Red Wine Stock (gf,df)
Thai Vegetable and Coconut Curry (v, df)
Paprikash – Slow Braised Pork in Creamy Paprika and Red Capsicum Sauce (gf)
Slow Roasted Loin of Pork with Caramelised Onion and Apple Glaze (gf,df)
Chargrilled Eggplant Roll filled with Spinach and Ricotta in Tomato and Basil Sauce (v, gf)
Mild Indian Butter Chicken (gf)
Large Baked Italian Pork Meatballs in Caramelised Onion Gravy (gf, df)
Old Fashioned Meatloaf with Smokey BBQ Sauce (gf, df)
Thai Beef Massaman Curry with Potatoes and Peanuts (df)
Middle Eastern Spiced Lamb Shoulder with Pommegranate Molasses (gf, df)
Vegan Mains
Chargrilled Eggplant Rolls filled with Cauliflower, Hommus and Spinach on Tomato Sauce (gf)
Portabello Mushrooms Filled with Lentil and Semi Dried Tomato Compote (gf)
Vegetable Paprikash in Smokey Paprika Sauce (gf)

COLD
Porchetta – Sliced Slow Roasted Pork with Italian Seasoning with Apple and Cinnamon Chutney(gf ,df)
Chicken and Basil Terrine Wrapped in Bacon with Red Onion and Beetroot Relish (gf, df)
Whole Baked Ricotta with Pesto Topping (v, gf)
Sliced Buttermilk Marinated Chicken Breast with Salsa Verde and Vegetable Crisps(gf)
Whole Salmon Side with Dill, Lemon, Red Onion and Tomato Salsa(gf, df) *
Honey and Mustard Baked Leg Ham (gf, df)

Sides
HOT- To be heated
Garlic and Herb Crushed Potatoes (gf, vegan)
Potato and Onion Bake (gf)
Cheesy Baked Potatoes (gf)
Rice and Vegetable Pilaf (df)
Roasted Seasonal Vegetables Tossed in Sea Salt Flakes and Basil (gf,df, vegan)
Broccoli and Green Beans in Almond Olive Oil (gf,df, vegan)

COLD
Roasted Pumpkin, Mesclun, Walnut and Toasted Pepita Salad with Sherry Vinegar (gf,df, vegan)
Wild Rice, Chick Pea and Lentil Salad with Cranberry and Pine Nut with Orange and Honey (gf,df, vegan)
Rocket, Parmesan and Roasted Almond Salad with Balsamic Dressing (gf)
Baby Cos Lettuce, Shaved Parmesan, Egg and Croutons in Creamy Garlic Dressing
Asian Vegetable Salad in Chilli and Lime Dressing topped with Peanuts and Crispy Shallots(df)
Potato Salad with Celery, Shallots and Horseradish Dressing (gf, vegan version)
Baby Spinach, Smoked Almond, Red Onion and Ricotta Salad with Red Wine Vinaigrette

Kids Mains
Bolognaise Pasta Bake
Creamy Chicken Pasta Bake
Cottage Pie
Chicken Schnitzel with Potato Gems
Cheesy Macaroni and Pea Bake (v)
All served with garden salad

Dessert /Cakes
Pear, Rhubarb and Mixed Berry Crumble (to be heated) (can be gf, df, vegan)
Brioche, Orange and Cinnamon Bread and Butter Pudding (to be heated)
Sticky Date Pudding with Butterscotch Sauce (to be heated)
Lumberjack Cake (Apple and Date) with Coconut Crust
Chocolate and Hazelnut Torte (gf,df)
Moist Orange and Almond Torte (gf, df)
Carrot and Walnut Cake with Orange Cream Cheese Frosting (gf, vegan version)
Caramel Mud Cake with Salted Caramel Buttercream
Rich Chocolate and Raspberry Mud Cake with Chocolate Ganache
All above Served with Vanilla Bean Cream

Mini Dessert
Baked Ricotta and Chocolate Fudge Cheesecake with Coffee Cream
Moist Orange and Almond Torte with Citrus Cream Cheese (gf)
Mini Caramel Mud Cake with Salted Caramel Buttercream and Popcorn
Chocolate and Hazelnut Torte with Chocolate Ganache (gf)
Tiramisu-layered Mascarpone and Coffee Sponge Shooter
Raspberry Jelly with Vanilla Bean Panacotta Shooter (gf)
Black Forrest- Layered Sour Cherry Compote, Chocolate Sponge and Vanilla Cream Shooter
Salted Caramel Mousse topped with Caramel Popcorn Shooter (gf)
Lemon Cheesecake with Ginger Crumb Shooter (gf)