Menu Inspiration

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