Creating delicious, nutritious mouth watering foods, using high quality products and whenever possible, highlighting seasonal, local and organic produce.
CanapesEntreesMainsDesserts
- mini crab ‘towers’ cakes with chipotle aioli
- fresh oysters on the half shell with pink peppercorn mignonette
- tuna tartare on corncakes
- prosciutto & basil wrapped prawn skewers
- smoked salmon, picked ginger crème fraiche & caviar on mini potato latkes
- gravlax on crispy wasabi chips with citrus coulis
- seared citrus marinated sea scallops, skewered
- foie gras crostini with baby rocket & pomegranate molasses
- pancetta & fontina tartlets with sage crust
- duck with cherry chutney on brioche toast
- Peruvian antichuichos – skewered beef, chicken or prawn with chimmicurri
- tacquitos-crispy, rolled tacos of beef, chicken or prawn
- dates wrapped in bacon & stuffed with gorgonzola
- lamb ragout on polenta rounds
Vegetarian
- wild mushroom tartlets with fontina, fried sage and truffle oil
- whiskey caramelized onion & bleu cheese tartlets with balsamic reduction
- gougeres – gruyere & thyme baked cheese puffs
- phyllo triangles with goat’s cheese, mushrooms & walnuts
- aranchini – crispy risotto balls stuffed with fontina
- cucumber& rocket tea sandwiches with coriander aioli
Platters
- assorted dips, crudités and chips
- grilled vegetable platter
- antipasto platter
- chilled soup trio with assorted breads
Salads
- Caesar salad
- pomegranate, goat’s cheese & rocket salad with lemon vinaigrette
- beetroot, feta & baby greens salad with spicy pecans & herb vinaigrette
- Asian rice noodle salad with snow peas, carrots & grilled tofu
- marinated seafood salad
- crispy lettuce leaves with Roquefort, bacon bits and hard cooked eggs
Tapas & Small Plates
- rabbit ragout over soft polenta
- wild mushrooms & leeks over soft polenta
- salt & Szechuan peppercorn prawns over Asian greens
- spicy & aromatic fish cakes with citrus tartar
- seafood risotto
- fire & ice – Honduran tuna ceviche
- ceviche in cucumber cups
- sashimi on crispy wontons
- prawn cocktail with wasabi tomato citrus sauce
- quesadilla – beef, lamb chicken or vegetable with mole & roasted capsicum
- curried lamb or chicken salad in endive leaves
- grilled asparagus with aged goat’s cheese, wild mushrooms and truffle oil
- hummus with crispy pita bread
- grilled corn & peach salsa with tortilla
- real nachos!
- piquillo peppers stuffed with crab or shitakes & spinach
- warm roasted garlic bread with pecorino
- seafood gumbo
- bouillabaisse
- paella
- cioppino (spicy seafood stew)
- osso bucco
- pollo amalfitano – whole chicken breast stuffed with sausage, spinach, herbs, mushrooms, fennel & pinenuts
- fig & herb stuffed pork loin
- chicken or veal scallopine – marsala, picatta or saltimbocca
- lasagna – vegetarian or meat
- roasted leg of lamb
- lamb curry
- chocolate truffles
- key lime chiffon tartlets
- whiskey bread pudding
- warm brioche with orange marmalade & nutella
- sweet pumpkin tartlets
- flourless chocolate cake
- tira misu
- seasonal fruit tarts and pies
- variety of cheesecakes
- hazelnut & bittersweet chocolate semi freddo
- ice cream bombe with fruit & amaretti
- assorted cookies and brownies
- cheese platter with quince paste and crackers
We will happily create a specialised menu to suit your dietary needs. Visit the Spa Cuisine page for inspiration.
Contact Hilary to discuss your menu