Wedding Menus and Pricing
COLD CANAPES
Bruschetta with slow baked tomato, mozzarella & basil oil (V)
Crostini with chicken, tarragon & lychee mousse
Red snapper ceviche with lime & strawberries (GF) (optional DF)
Mini roast beef ‘sandwich’ rocket pesto, slow baked tomato (DF)
Caramelised & grilled melon wrapped with prosciutto (GF) (DF)
White ‘Gazpacho’ – grapes, almonds & yoghurt (GF)
Beetroot pancake with smoked salmon & horseradish crème
Crouton with truffled chicken liver pâté
Spinach, feta & caramelised onion tart (V)
Lime cured salmon sashimi, wasabi panna cotta (GF)
Spicy chicken, creamed corn, tortilla cups
HOT CANAPES
Crumbed taleggio, poached fig & honey(V)
Polenta, sundried tomatoes & parmesan cake (GF)(V)
Truffle scented mushrooms filled with goat’s cheese (GF)
Chefs arancini (e.g. Walnut, beetroot & Gorgonzola with pear & cinnamon aioli)
Seared Canadian scallops with corn & smoked capsicum (GF)
Mediterranean tuna cakes with spicy yoghurt
Prawn croquette with limonciello aioli
Slow cooked pork belly with crackle praline & Shiraz jus (GF)
Polpette Siciliano – Sicilian meatball with currants, pine nuts & Reggiano
Warm pea soup with crispy bacon (GF)
Lemon myrtle chicken skewers with tahini yoghurt (GF)
DESSERT CANAPES
Halva & vanilla pavlova with dates molasses (DF option)
Classic café tiramisu
Dave’s mums Belgian chocolate mousse
Tonka bean crème brûlée
Vanilla bean panna cotta with raspberry coulis (GF)
SUBSTANTIAL
Creamed leek, chicken & manchego empanada
Tortilla with chili marinated chicken thigh & sweet corn dip
Pear, Spinach & Gorgonzola quiche (V)
Spinach, feta & ricotta Börek (V)
Craves beef burger, ‘Shadows of Blue’, salsa tomate
Lamb & coconut kofta on a cinnamon skewer (GF)(DF)
BOWL/BOX FOOD
Spanish Tortilla - kipfler potato & smoked paprika (optional chorizo) (optional GF)
Chefs risotto (eg alla milanese – saffron, chicken broth & crispy prosciutto) (GF)(V option)
Citrus and panko crumbed calamari bangles with Caribbean tartare (DF)
Dukkah crumbed prawns with pea puree and stir fried capsicum
Gnocchi fritti – deep-fried gnocchi with peperonata & rocket (V)
Rosemary & lemon crusted lamb, cocktail chats & seeded mustard aioli (DF)
Sample Menu – Sit Down
ARRIVAL CANAPES
INSERT ITEMS FROM MENU
ENTREE
Alternating – choose 2 from list
Spring onion pancake with cucumber & smoked salmon tartar (GF option)
Red snapper ceviche with lime & strawberries, served with buttered toast
3 way prawns – croquette, chili-garlic marinated & creamed on toasted brioche
Slow cooked pork belly with creamy polenta & Shiraz jus (GF)
Handmade confit duck ravioli with sweet orange sauce
Deep fried potato soufflés with peperonata & rocket (V)
Crumbed taleggio, spiced pear, organic honey & candied walnut (V)
Eye fillet carpaccio with dehydrated olives, anchovy oil & parmesan shavings
MAINS
Alternating – choose 2 from list
Chargrilled aged Porterhouse (250g), Three mustards / Shiraz Jus / creamy pepper sauce,with creamy mashed potato & grilled asparagus (GF)
Pan seared aged Eye Fillet (200g), Three mustards / Shiraz Jus / creamy pepper sauce,with creamy mashed potato & grilled asparagus (+$3) (GF)
Roasted duck breast with orange Jus, served with potato fondant & broccolini (GF)
Pan seared Tasmanian salmon with Bisque sauce, served with cauliflower crème (GF)
Pan fried sea bass fillet with olive tapenade, served with slow baked tomato & caramelisedonion quiche Handmade gnocchi, truffled roasted mushrooms, cream & parmesan (V)
Rolled chicken breast filled with sundried tomato pesto with pumpkin crème & sautéedspinach
DESSERT
Alternating – choose 2 from list
Halva & vanilla pavlova with dates molasses
Classic café tiramisu
Fresh summer fruit salad with vanilla & a hint of vodka
Cheese & fruit platters comprising of Australian gourmet cheeses & fresh seasonal fruit
Dave’s mums Belgian chocolate mousse
Tonka bean crème brûlée
Vanilla bean panna cotta with raspberry coulis
Crave’s chocolate degustation plate: shared platters with an assortment of sweet homemade delicacies (+$5pp)
Sample Menu – Buffet
Bronze buffet 2mains, 2 side and 2 salad
Silver buffet 2 mains, 2 sides and 2 salads
Gold Buffet 2 mains, 2 sides and 2 salads
MAINS
Bronze | Silver | Gold |
|---|---|---|
Beetroot Risotto – Taleggio, | Vegetarian Greek Moussaka – | Handmade Gnocchi, roasted |
Honey, soy & chili marinated | Chargrilled chicken breast with | Roasted duck breast & leg confit |
Polpette Siciliano – Sicilian | Chargrilled aged Porterhouse | Pan seared aged Eye Fillet |
Herb crumbed Hake with | Pan Seared Tasmanian Salmon | Pan Fried Sea Bass fillet with olive |
SIDES
Duck fat, sea salt, chat potatoes (GF & DF)
Spanish tortilla - chorizo, kipfler potato & smoked paprika
Steamed broccoli & green beans & EVOO (GF) (V)
Sweet potato, leek & pancetta gratin (GF)
Oven baked portobello mushroom filled with ‘Shadows of Blue’ (GF) (V)
Summer vegetable stir fry (GF) (V)
Creamy polenta with nutmeg (GF) (V)
The best mashed potato we could make (GF) (V)
SALADS
Slow Baked Tomato, Buffalo Mozzarella, Fresh Rocket & Baby Spinach, Basil Vinaigrette
Roasted Pumpkin, Feta, Sautéed Onion & Fresh Baby Spinach, Sage & Olive Oil
Dressing Classic Potato Salad –Désirée Potato, Mayo, Brined Pickle, Red Onion
Greek Salad - Iceberg Lettuce, Feta, Kalamata Olives, Red Onion
Mixed Lettuce Salad, Cinnamon & Port Poached Pear, Gorgonzola, Candied Walnut
Jerusalem Salad – Chopped Tomato, Cucumber, Onion, Parsley, Coriander, Garlic, Tabula, Lemon & EVOO
Char Grilled Zucchini, Crumbed Taleggio, Fresh Rocket & Baby Spinach, Honey & Garlic Confit Vinaigrette
Quinoa Salad
DESSERT
Halva & vanilla pavlova with dates molasses (DF option)
Classic café tiramisu
Fresh summer fruit salad with vanilla & a hint of vodka
Cheese & fruit platters comprising of Australian gourmet cheeses & fresh seasonal fruit
Dave’s mums Belgian chocolate mousse
Tonka bean crème brulee
Vanilla bean panna cotta with raspberry coulis
Sample Menu – Shared
All food served on shared platters to the tables, Include a crusty bread roll and condiments
ENTRÉE
Please choose three items from the list below
Red snapper ceviche with lime & strawberries, served with buttered toast (GF option)
3 way prawns – croquette, chili-garlic marinated & creamed on toasted brioche
Slow cooked pork belly with creamy polenta & Shiraz jus (GF)
Handmade confit duck ravioli with sweet orange sauce
Deep fried potato soufflés with peperonata & rocket (V)
Crumbed taleggio, spiced pear, organic honey & candied walnut (V)
MAINS
Please choose 3 mains and 1 side OR 1 salad from the list below
Roasted duck breast with orange Jus, served with potato fondant & broccolini (GF)
Pan seared Tasmanian salmon with Bisque sauce, served with cauliflower crème (GF)
Pan fried sea bass fillet with olive tapenade, served with slow baked tomato & caramelised onion quiche
Handmade gnocchi, truffled roasted mushrooms, cream & parmesan (V)
Rolled chicken breast filled with sundried tomato pesto with pumpkin crème & sautéed spinach
SIDES
Duck fat, sea salt, chat potatoes (GF & DF)
Steamed broccoli & green beans & EVOO (GF) (V)
Sweet potato, leek & pancetta gratin (GF)
Summer vegetable stir fry (GF) (V)
Creamy polenta with nutmeg (GF) (V)
The best mashed potato we could make (GF) (V)
SALADS
Slow Baked Tomato, Buffalo Mozzarella, Fresh Rocket & Baby Spinach, Basil Vinaigrette
Classic Potato Salad –Désirée Potato, Mayo, Brined Pickle, Red Onion
Greek Salad - Iceberg Lettuce, Feta, Kalamata Olives, Red Onion
Mixed Lettuce Salad, Cinnamon & Port Poached Pear, Gorgonzola, Candied Walnut
Char Grilled Zucchini, Crumbed Taleggio, Fresh Rocket & Baby Spinach, Honey & Garlic Confit Vinaigrette
DESSERT
Please choose 2 desserts
Classic café tiramisu
Fresh summer fruit salad with vanilla & a hint of vodka
Cheese & fruit platters comprising of Australian gourmet cheeses & fresh seasonal fruit
Dave’s mums Belgian chocolate mousse
Vanilla bean panna cotta with raspberry coulis
Booking Requirements
- Please sign payment terms confirmation (below) and return if satisfied
- Menu with any additions will need to be confirmed
- Equipment list can be discussed once final menu is organized
- 30 % deposit is required to secure date and book your event
- Site inspection TBC
- Taste testing TBC
- Final number and balance are due 5 days before the event
Dear David, I am writing this to extend my sincere appreciation for the excellent service and food you supplied at my home last month. We had a brilliant night. I realize that an enormous amount of hard work went into this dinner and I am grateful to you for the part that you and your staff played in making the occasion such a huge success. The room and table settings looked fantastic and received many comments, along with the food and service. Thanks again for cleaning up, definitely the way to have a dinner at home. Will be doing that again when next in town. Thanks again buddy, well done! 
