Cocktail Menu

Finger Food – Platinum Events

COCKTAIL MENU - HOT

BBQ Pork spare Rib bites

Lamb and mint meatballs

With yoghurt sauce

Assorted Frittata

(Ham cheese tomato, Chicken and asparagus, vegetarian)

Cajun Prawns

Chicken and Ginger sausage rolls

Roast Duck Pancake

Grilled lime and chilli squid

Tandoori Lamb skewers

Pulled Pork and coleslaw slider

Thai fish cakes

Chicken and mushroom dumplings

Mini beef mignon

with Bernaise sauce

COCKTAIL MENU - COLD

Assorted Blinis

Mini Thai prawn salad

Rare cooked roast beef and horse radish cream crostini

Mini chicken Caesar bread cups

Crab salad on baby Cos lettuce

Antipasto Crepe

Tomato bruschetta

Roast pumpkin, fetta and walnut filo tart

Balsamic caramelised onion tartlet

Fork Dishes

Butter chicken and rice, Singapore Noodles, Lamb Ragout, Sweet and Sour Pork, Beef Madras on rice, Beer Battered fish and chips

Additional Platters

Cheese and Dried Fruit platter

Four varieties of Local and French cheeses

$60 per platter

Fruit platter

Using tropical fruits with local produce where available

$50 per platter

Antipesto Platter

Varitey of olives and marinated vegetables

$45 per platter

Trio of Dips platter

Baba Ganoush, Sundried tomato and Olive Tepenade

$35 per platter

Served Meal Menu

Entrée

Lime and Coconut chicken tenderloin skewers

on coriander infused rice with lemon aioli.

Lamb cutlets

marinated in honey, balsamic and rosemary with roasted cherry tomatoes and balsamic glaze.

Pork spare ribs

in homemade BBQ sauce on sticky apple cider rice.

Smoked Chicken Caesar salad

served in a bread cup.

Beef strips

marinated in sweet chilli and soy, served on a herb salad with Dijon mustard dressing.

Prawn skewers

served on seasoned white rice with garlic and shallot dressing.

MAIN

Seasoned Chicken supreme

served on mushroom and parmesan risotto, with caramelised onion and seeded mustard cream sauce.

Pesto rubbed scotch fillet

served with light chilli potatoes with pink peppercorn jus.

Salmon steak

served on wilted bok choy, Chinese cabbage, shallots and crispy noodles with balsamic soy reduction.

Porterhouse steak

pocketed with mustard, capsicum, Spanish onion and garlic on a pumpkin and potato frittata with red wine vinaigrette.

Lamb back strap

rubbed with Moroccan spice served on a middle- eastern cous cous with mint yoghurt sauce

Cajun roasted Pork Cutlet

on sweet potato with mango and sage jam.

Dessert

Your wedding cake

served with berry coulis and Chantilly cream.

Additional Platters

Cheese and Dried Fruit platter

Four varieties of Local and French cheeses

$60 per platter

Fruit platter

Using tropical fruits with local produce where available

$50 per platter

Antipesto Platter

Varitey of olives and marinated vegetables

$45 per platter

Trio of Dips platter

Baba Ganoush, Sundried tomato and Olive Tepenade

$35 per platter

Share Platter Menu

Pick four hot and two cold Entrées'

Share Platter - HOT

BBQ Pork spare Rib bites

Lamb and mint meatballs

With yoghurt sauce

Assorted Frittata

(Ham cheese tomato, Chicken and asparagus, vegetarian)

Cajun Prawns

Chicken and Ginger sausage rolls

Roast Duck Pancake

Grilled lime and chilli squid

Tandoori Lamb skewers

Pulled Pork and coleslaw slider

Thai fish cakes

Chicken and mushroom dumplings

Mini beef mignon

with Bernaise sauce

Share Platter - COLD

Assorted Blinis

Mini Thai prawn salad

Rare cooked roast beef and horse radish cream crostini

Mini chicken Caesar bread cups

Crab salad on baby Cos lettuce

Antipasto Crepe

Tomato bruschetta

Roast pumpkin, fetta and walnut filo tart

Dessert

Your wedding cake

served with berry coulis and Chantilly cream.

Additional Platters

Cheese and Dried Fruit platter

Four varieties of Local and French cheeses

$60 per platter

Fruit platter

Using tropical fruits with local produce where available

$50 per platter

Antipesto Platter

Varitey of olives and marinated vegetables

$45 per platter

Trio of Dips platter

Baba Ganoush, Sundried tomato and Olive Tepenade

$35 per platter