Sit-Down Plated Menu
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sample menus

Please contact us so we can discuss your event in detail and quote your event
Prices are subject to change due to seasonal variations & market fluctuations

Sit-down plated meals are created using the most fresh, sustainable ingredients found on the coast
We can tailor your menu to suit your requirements
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Ceramic ​plates, stainless steel cutlery & qood quality paper napkins are provided
White cotton cloth napkins $2.20 each

Entree

  • Chilli caramel crispy fried pork belly, pineapple & chili salsa with pickled red cabbage, shaved pear (GF)
  • Salt & Pepper silken tofu, pickled green bean salad, roasted sesame dressing (GF) (V)
  • Handmade potato gnocchi, asparagus, oyster mushrooms, taleggio cheese, white truffle oil (V)
  • Watermelon & goats curd salsa, walnut, tempura zucchini flower (GF) (V)
  • Local tomato, zucchini & goats curd tart, fine lettuce leaves, basil oil, capsicum coulis (V)
  • Tuna tataki, pork crackling, sesame, yuzu ponzu (GF)
  • Seared Hervey Bay scallops, braised leek & chive torteloni, pernod cream, shaved fennel, lemon
  • Poached chicken & egg noodle bang bang salad, shaved cabbage, mint, coriander & nam jim dressing, crisp baby onions (GF on req.)
  • King Prawn & chive raviolo, ginger & kailaan stir fry, spiced lime, cashew & rice wine vinaigrette, crisp chili & shallot salad
  • Sticky hoisin spatchcock, coconut rice, roasted chili & lime dressing, Thai basil salad
  • Truffled mushroom pithivier pie, baby spinach, coddled egg, mushroom cream sauce, parmesan (V)
  • Chilled king prawns, coconut cream, crisp garlic, nouc cham, Asian herbs (GF)
  • Sticky Vietnamese pork salad, mint, coriander & glass noodles, roast shallots, nam jim dressing, sweet soy (GF on req.)
  • Darling Downs beef tartare, horseradish, pickled cucumber, charcoal lavosh crackers​, olive oil pearls (GF on req.)

Main Course

  • Grilled prime beef, garlic smashed potato, steamed green​ vegetables, & red wine jus (GF)
  • Twelve-hour braised ox cheek, parsnip Yorkshire pudding, minted peas, shiraz infused shallots, braising liquor jus (GF on req.)
  • ​Grilled chicken breast with thyme, lemon and parsley, warm salad of confit kipflers, broad beans and Persian fetta (GF)
  • Hand-made herb gnocchi, tomato & basil ragout, shaved parmesan cheese (V)
  • Mooloolaba prawn raviolo, wok tossed Chinese greens, red chili & rice wine vinaigrette, ginger & baby coriander salad
  • Oven roasted Thai Chili chicken breast with ginger, coconut & lemon grass risotto, stir-fried choy sum, baby coriander & kafir lime salad, crisp shallot (GF)
  • Seared beef, served medium, bacon wrapped beans, parmesan potato gratin, cherry tomatoes, red wine jus (GF)
  • Pan roasted salmon fillet, steamed coconut rice, choy, bean shoots & mint salad, furikake, roast chili & palm sugar dressing (GF)
  • Soy caramel glazed chicken with a warm rice noodle snow pea & bean shoot salad, lime & crushed cashew nut vinaigrette, baby herbs (GF)
  • Slow braised lamb shoulder, with caramelised pumpkin gnocchi, mustard grapes, spring greens, mint jus (GF on req.)
  • Roast Wagyu Beef, Paris mash, asparagus, artichoke, jus (GF)
  • Chinese style duck breast, coconut steamed rice, red curry coconut sauce, sambal matar (GF)
  • Tamarind braised beef short rib, caramelised chili, pineapple & mint, soy gastrique (GF)
  • Twice cooked pork hock, kaffir lime, red chili & green apple slaw, caramel (GF)
  • Seared & roasted half chicken breast, pan fried herbed potato gnocchi, chicken & pinenut Toulouse sausage, wilted spinach, baby fennel

​Dessert

  • Date, dark chocolate & almond tart, raspberry sorbet
  • Sticky date pudding, candied pecan, butterscotch sauce (GF on req.)
  • White peach pannacotta, rose jelly, halva, baklava tuille (GF on req.)
  • Blueberry & vanilla tart, whipped cream
  • Coconut, caramel banoffee pie, hazelnut ice-cream
  • Walnut & chocolate fudge cake, strawberries (GF on req.)
  • Passionfruit curd and burnt meringue tart, raspberries
  • Pavlova, vanilla passionfruit cream, seasonal fruits (GF)
  • Milk Chocolate ganache, malt, coconut, candy chili, Thai basil ice cream (GF on req.)
  • Spiced carrot cake, cream cheese, lemon sorbet, cinnamon chocolate wafer
  • Deconstructed vanilla bean brulee, palm sugar caramel, young coconut & lime salad (GF)
  • Passionfruit soufflé, kaffir lime granita (GF)
  • Toasted coconut parfait, young coconut, lime & lychee (GF)
  • Frangelico brulee, hazelnut crumble, fresh raspberries, baby mint (GF on req.)
  • Selection of local & International cheeses, date & walnut paste, ​pear chutney, grapes, crackers (GF on req.)
A $99 travel & booking fee applies which includes one chef
Wait staff prices start at $160 for a minimum 4 hours
A site inspection is highly recommended at least two weeks prior to the event
Menus are required at least 2 weeks prior
​Extra travel fee may apply to bookings and to staff
​Minimum spend may apply
​All prices include G.S.T

Location