Weddings and Special Events

Whether your Wedding or Special Event is small and intimate or a larger celebration with many guests, we have the experience to create the ultimate occasion. We understand that budgets are important, and so is great food.

Our aim is to deliver to you, a five star dining experience at a price you can afford. Your special occasion must be an event to be remembered, so Executive Chef Samantha will sit down with you to design a menu that is just right for you.

We can also assist you with flowers, photography, venue selection, and event management of the day itself. All that you will need to do is enjoy your special day.

Sample menu suggestions for Weddings and Special Events:

• Canapés
• Sit down dinner
• Wedding cakes

CANAPÉS SAMPLE MENU:

Canapé selection

• Quail and chicken sausage rolls w pistachio and vanilla aioli
• Moroccan spiced rubbed chicken galantine w crushed carrot puree and a walnut, fig and date chutney
• Carrot panna cotta w picked spanner crab and crisp pancetta
• Sweet corn fritters w smoked trout and crème fraiche
• Falafel cakes w beetroot puree and rare roasted lamb fillet
• Salmon mousse tartlet w smoked salmon tartar
• Char grilled lamb pizzette w preserved lemon
• Olive scones w thyme, cured beef Carpaccio and onion jam
• Lamb, pistachio and Harrissa sausage rolls
• Crispy duck tartlets w Hoi sin shallots and chili
• Lamb and cumin spiced kebabs w minted yogurt dip
• Lemongrass and coriander chicken cakes w lime and chili mayo
• Chorizo, grilled eggplant and parmesan pizzette
• Mini baguettes filled w prawns and chervil aioli
• Dill buttermilk pancakes w ocean trout gravlax and horseradish cream and snipped chives
• Chorizo, shallot and potato croquettes
• Little Thai red curry chicken pies
• Thai chicken salad in crisp wonton cups
• Tiny beef cottage pies
• Steak and mushroom pies w homemade tomato relish

Substantial canapés

• Seafood paella served in rice bowls
• Chicken and pork San Choy Bow served in baby cos leaves
• Nasi Goreng on banana leaves w quail eggs
• Butter chicken on Basmati rice and riata
• Mini salmon burgers w watercress pesto mayo
• Vietnamese prawn noodle salad
• Thai beef salad
• Chili con carne nachos w guacamole
• Moroccan cous cous w marinated Lamb fillet and Harrissa yogurt

Vegetarian canapés

• Mushroom and gruyere filled profiteroles w sweet pea puree
• Risotto cake w artichoke and slow roasted tomatoes
• Caramelised fennel, artichoke and parmesan tarts
• Gorgonzola and fennel tartlets
• Crepe roulade w goats curd, roasted red capsicum and pesto
• Salt and pepper tofu w snake bean and black bean salsa
• Crushed broad beans on garlic rubbed crostini w pecorino
• Tandoori paneer w cucumber and radish raita
• Falafel Scotched quail eggs w piri piri sauce
• Slow roasted tomato tarts w green olive and almond tapenade
• Spicy tex mex beans w roasted corn salsa and sour cream
• Traditional Nasi Goreng w topped w fried eggs
• Mini porcini mushroom pies

SIT DOWN DINNER SAMPLE MENU:

Entrees

• Mille-feuille of sashimi tuna w a salad of baby coriander and wasabi mayo
• Salt cod brandade cake w baby watercress, red capsicum aioli and ocean trout roe
• Tuna Carpaccio w a shaved fennel and radish salad
• Pan fried whiting fillets w a parsley, currant and pine nut salad
• Open lasagne of sweet potato, baby spinach and feta w a burnt butter sauce
• Warm salad of pan roasted quail w pear, gorgonzola and prosciutto
• Warm salad of confit duck, kipfler potatoes and spiced cherries
• Seared scallops wrapped in rice paper w a cucumber salad and a water chestnut pesto

Mains

• Twice cooked lamb shanks w Moroccan spiced lentils
• Oven roasted de-boned quail w chicken mousse and sweetbreads, crushed peas and truffle scented aioli
• Rolled and marinated neck of pork w a cannelloni, red onion and rocket salad
• Confit duck Maryland w caramelised witlof, roasted pink fur potatoes and jus
• Poached ocean trout w a warm salad of asparagus and kipfler potatoes, sauce gribiche
• Whole roasted beef fillet w salsa rustica
• Slow roasted organic Spatchcock w vine ripen tomatoes, witlof, black olives and anchovies
• Ballotine of Kangaroo Island chicken filled w spinach and feta, served w sauce vierge
• Poached crayfish w potato gnocchi, asparagus and saffron aioli
• Ragout of vegetables w crisp polenta chips and drizzled w walnut pesto
• Steamed barramundi w soba noodles and stir fried Asian greens
• Pan fried John Dory w a salad of white and green asparagus and roma tomato mousse
• Vietnamese salad w poached tuna and a sesame, soy and coconut dressing
• Sumac crusted salmon fillet w a lemon and dill risotto
• Char grilled kingfish w a warm salad of green beans, artichoke, slow roasted tomato and drizzled w pesto
• Seared sardine fillets w tomato and fennel stew and green olive tapenade
• Char grilled tuna steak w a warm kipfler potato salad and salsa Verde
• Char grilled beef fillet w roasted sweet potato, bok choy and smoked chili and onion jam
• Char grilled beef fillet w marinated field mushrooms, wilted spinach and béarnaise
• Char grilled marinated lamb fillet salad w green beans, slow roasted tomatoes and artichokes, drizzled w pesto
• Char grilled fillet of beef on a sweet potato rosti w sautéed baby spinach and onion jam

Desserts

• Vanilla bean panna cotta w poached rhubarb and almond bread
• Spiced lemon ricotta cake w double cream
• Apple and pear tarte tartin w vanilla bean ice cream
• Lemon delicious pudding w lemon curd ice cream and lemoncello
• Chocolate hazelnut tart w espresso ice cream
• Frangelico chocolate mousse cake w mixed berry compote
• Torta di Santiago (poached pear, almond and sherry tart) served w double cream
• Vanilla mascarpone, rhubarb and sponge trifle
• Meringue roulade w poached fruit and cream
• Lavender, orange and almond cake w sweetened yogurt
• Bitter chocolate, hazelnut and sherry cake w sherry-raisin cream

WEDDING CAKES:

Samantha has many years of experience in cake making and has created some divine cakes for all occasions. Contact Sam to see a selection of the wedding cakes she has created and discuss your ideas.

What others say…

“Thank you Sam, it was wonderful to have you and your team with us on our Engagement night. Everything went as I had hoped. The staff were extremely helpful. The food was fantastic. Everyone had enough to eat. And, most importantly, we didn’t have to worry about a thing. Thank you for making our evening an effortless night that we both voted as the best party we had been to!”

“Thank you so much for making my birthday such a stunning evening. The quality and presentation was of the highest order and the flavours beautiful. All of my guests were so impressed with the food and the wonderful service which really made the evening the most fantastic and memorable birthday. None of us have stopped talking about the stellar evening and your wonderful contribution to it.”

Click here to contact Samantha and talk about catering for your special event.