Please contact us so we can discuss your event in detail and quote your event
Prices per head vary depending on your event and guest numbers

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

Sit-Down Dining Experience Package
Selection of 5 finger foods 
Breads with butter

2 course- $80 per head
3 course - $90 per head
(alternate drop choice over 20 guests)
(minimum 15 people)

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Sit-Down Plated Menu

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 salsa, candied walnut, goats curd, 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 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
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.)

Mains

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
Thai Chili roasted chicken breast, ginger, coconut & lemon grass risotto, choy sum, baby coriander & kafir lime, crisp shallot (GF)
Seared beef (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 & cashew nut vinaigrette, baby herbs (GF)
Slow braised lamb shoulder, with caramelised pumpkin gnocchi, mustard grapes, spring greens, mint jus (GF on req.)
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)
Seared & roasted half chicken breast, pan fried herbed potato gnocchi, chicken & pinenut Toulouse sausage, spinach, baby fennel
Grilled barramundi, Paris mash, asparagus, salsa verde

​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 & 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, quince paste, grapes, crackers (GF on req.)
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A $99 travel & booking fee applies which includes one chef
Waitstaff are charged $45 per hour for a minimum 4 hours​
Extra chefs are charged $45 per hour for a minimum 6 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