Sample dinner menu




Includes 1 chef. Wait staff not included.
We are happy to tailor-make a menu to suit your occasion


  • Fresh prawns with spiced avocado
  • Oysters with soy, ginger and shallot dressing
  • Goats cheese and caramelised onion tarts
  • Asian Duck pancakes


  • Seared scallops with a cauliflower puree and green apple OR
  • Citrus cured kingfish with an avocado salad and a caviar dressing OR
  • Fresh prawns with pork belly and a green papaya salad


  • Oven baked salmon with orange and fennel OR
  • Snapper fillets with a truffled mushroom crust and fennel puree OR
  • Beef tenderloin with horseradish cream potato, red wine jus and mushroom fricassee OR
  • Pistachio crusted lamb served with goats curd stuffed Zucchini flowers and a spiced tomato jam.
  • Baby beans
  • Mixed leaf with a white balsamic dressing


  • Deconstructed pistacchio and lemon tart OR
  • Chocolate torte served with whipped cream and toffee coated strawberries OR
  • Date and banana pudding with a salted caramel sauce

We also have a wide range of vegetarian options.

Staff costs

  • Monday to Saturday: $45.00 per person per hour (minimum of 3 hours).
  • Sundays: $50 per person per hour (minimum of 3 hours).

A general guide for the ratio of staff to guests would be 1 staff to 25 guests, depending on the duration and type of function

Travel allowance

  • more than 10km from the CBD: 30 minutes each way.
  • more than 20km from the CBD: 1 hour each way.
  • If we are required to set up a bar you will need to allow 30 minutes set up time.