MENUS
Warm Canapés
The kraken - Gippsland blue cheese cured with rum and cacao husks on fig slices with pear dressing.
Woy Woy grown portobello and porcini arancini balls stuffed with ‘Brookvale brick’ semi soft buffalo washed rind washed in i.p.a from the nomad brewery.
Imperial peking duck spring rolls with hoisin and local sourced flowers.
Daffodil root and local flower petal crusted jannei dairy goats cheese balls.
Macadamia satay chicken tenderloin cooked over wood on a lemon grass skewer.
Dukkah crusted lamb tenderloin rosemary skewer over coals with smoked yogurt.
Warriewood grown purple sweet potato and plantain chips with mojo verde.
Dry aged rib eye on a skewer cooked over coals with sage butter.
Buttermilk Taiwanese fried free range Bannockburn chicken wings with spicy ranch dipping sauce.
Salt and alpine pepper/ five spice Australian wild caught squid with lemon myrtle aioli.
Mini northern rivers wagyu wellingtons of pine mushrooms and pâté encased in flaky puff pastry of Pepe saya butter.
Caramelised onion tartlet with double Brie brûlée and micro herbs.
Bush tomato and maple glazed pork belly spoons.
Buraduc farm buffalo yogurt labne tarts with tomato kasundi.
Truffled mac 'n' cheese croquettes with grated truffle pecorino and truffle aioli.
Miso glazed prawn skewers with chilli/lime aioli.
Pork fat pastry wild fennel and Bangalow farm pork sausage rolls.
San Sebastian style northern rivers biodynamic beef meatballs with red pepper dipping sauce.
Moroccan lamb and fetta sausage rolls with home made tamarind ketchup.
Watermelon and haloumi grilled skewers with mint and an orange poppy vinaigrette.
Cool Canapés
Beetroot cured wild caught salmon with native lime caviar and Creme freiche on a blini pancake.
Shot of peach gazpacho with crispy aged Jamon iberico.
Crute of rare roast aged beef with smoked salt and county tomato relish.
Chilli Snow crab/ byron bay pineapple salsa on a crispy tortilla chip with lime Creme.
Bloody Mary oyster shot with celery salt and smoked Tabasco.
Freshly shucked coffin bay or Sydney rock oysters mignonette.*p.o.r
Sticky glazed hunter valley roast duck on a crispy wonton square with spiced sugar plum relish.
Mini prawn martini cocktails with shaved fennel, cauliflower aioli and smoked Tabasco.
Devilled hens egg with pickled wild leeks.
Sri Lankan spiced rare yellowfin tuna with coriander gel and lime foam.
Kingfish and blood orange ceviche with jalapeño oil.
Vietnamese rice paper rolls stuffed with fresh julienne heirloom vegetables, Garden mint, edible violets and a spicy red Nahm jim dipping sauce.
Hunter valley manzanilla olives injected with vermouth gel.
Snowy river hot smoked trout bruschettas with purple basil.
Large Canapés
36 hour Sous vide/roasted Greek style lamb shoulder on Pita smoked tzatziki
Mini lamb Gundagai shank shepherds pie with minted garden peas.
Tuncurry N.S.W seared scallops in shell with local Myer lemon and turmeric foam.
30 day dry aged Angus beef brioche slider, with pickles and an I.P.A liquid cheese sauce.
Cherrywood slow roasted bangalow pulled pork neck slider with chipotle slaw and watermelon BBQ sauce.
Mini new England lobster rolls with celery salt and native lime.
Outback spice rubbed applewood slow smoked beef brisket slider with smokey barbecue sauce and miso.
Slow cooked pork shoulder soft shell taco with Mexican molay sauce and Salsa di bico.
Ceviche tacos with blackened corn, lime and coriander salsa.
Asian sticky davidson plum glazed barbecued pork belly with picked cucumber in a bao slider.
Rare roast beef and matcha noodle boxes with sesame and soy dressing.
Mini classic Caesar salad of crispy pancetta, gluten free croutons, hunter valley pecorino and a soft quail egg.
Mini Valencian paella noodle boxes. Saffron rice, la bodega chorizo, garden peas and smoked paprika with a grilled lime.
Dessert Canapés
Mixed boutique macaroons.
cake lady brownies.
Salted caramel sticky date puddings.
Kakadu plum panacottas with nelly kelly passion fruit coulis.
Cape gooseberry pavalovas with elderflower syrup.
Mini Myer lemon meringue tarts.
Picked Mulberry and Mascapone tartlets.
Details and Pricing
Please choose:
$34
Two hour event 8 pieces per person
$34
$39
Three hour event 10 pieces per person
$39
$43
Four hour event 12 pieces per person
$43
$7 per item
Large Canapés
$7 per item
$10.5 per person
Dessert Canapes set up as a station with the whole selection
$10.5 per person
$7 per person
Dessert Canapes served in circulation please choose three
$7 per person
$45 per person per hour with a minimum of 3 hours.
We have professional event wait and/or bar-staff.
$45 per person per hour with a minimum of 3 hours.
Minimum 15 guests please.
A fully qualified chef is always at the venue at no cost. We are always happy to customise a menu for whatever dietary needs you have. If you have something else in mind other than what's on our menu no worries we would love to work together to get exactly what you want.
*We will do our best to accommodate all dietary requirements.
Minimum 15 guests please.
Bread
Home made damper bread baked in terracotta pots with Pepe saya butter.
Mains
36 hour sous vide and roasted lamb shoulder with smoked garlic and rosemary, native river mint jus.
Ironbark smoked and roasted 30 day dry aged prime rib of beef with sage cultured butter.*
Woodfired porcetta rolled pork belly with Careel bay honey and Dijon pear purée.
Salt crusted whole wild barramundi with Meyer lemon.
Northern rivers roast grass fed beef eye fillet stuffed with beetroot and ginger, rum barrel port jus.
Cowra free range lamb ribs glazed with sticky pedro ximinez sherry in a spicy red pepper purée.
Slow cooked in red wine and corks octopus with habenero flakes and wild leeks.
Burraduc farm buffalo spiced yogurt marinaded and chargrilled bannockburn whole chicken.
Pan seared crispy skinned sustainable golden band snapper fillets with cultured cream, riesling and mussels.
Sides
Heirloom Green bean and haloumi bundles.
New season crispy baby potatoes with seaweed butter.
Fire roasted harissa and careel bay honey glazed Kent pumpkin and smoked labne.
Roast romanesco broccoli and jannei farm goats curd with smoked almonds.
Wagyu fat roast Russell's seaweed grown potatoes with mount zero wild salt.
Creamy garlic mashed Russell's seaweed grown potato.
Heirloom carrots with leatherwood honey, cumin seeds and meander valley cultured butter.
Sweet potato and parsnip gratin with vaudivan.
Swiss chard with miso bagna cauda.
Truffled cauliflower cheese bake with toasted breadcrumbs.
Nettle risotto with kraken blue cheese.
Salads
Biodynamic rain fed brown rice salad with heirloom carrots, seeds watercress and burraduc buffalo yogurt dressing.
Moroccan chickpea and purple carrot salad with currants and mint.
Strozzapreti pasta salad with fresh peas, pea sprouts and a saffron vinaigrette.
Woodside farm S.A goats cheese, roast beetroot, rocket, walnuts, nashi pear and a white balsamic dressing.
Matcha soba noodle, pickled cucumber, Thai basil, mint and an avocado sesame dressing.
Mixed terry hills green baby leaf salad, edible flowers and sherry.
Potato salad with green goddess dressing.
Heirloom tomato and burraduc buffalo mozzarella caprese, purple basil and an apple balsamic reduction.
Greek salad of smoked polkobin olives, Jannei farm goats feta, heirloom tomatoes, cucumber, lemon infused olive oil.
Cous cous and pomegranate seeds with roast vegetables, mint and buttermilk Harissa dressing.
Watermelon, mint and Persian feta salad.
Dessert bar
Cake lady brownie with cultured cream ice cream.
Cooma duck egg Creme brûlée with bee pollen.
Kakadu plum and lavender panacottas with nelly kelly passion fruit coulis.
Cape gooseberry pavlovas with elderflower syrup.
Mini lemon Myer meringue tarts.
Picked Mulberry and Creme patisserie tartlets.
Details & Pricing
$50
Buffet service comprises one meat, one fish, two salads and one side per person
$50
$10.5
The addition of 3 canapés on arrival is per person
$10.5
$10
Additional meat or fish per person
$10
$7.5
Add Petite dessert station full of canapé sized desserts for only per person
$7.5
$7.5
Additional salads/sides per person
$7.5
Staffing
p
/
h with a minimum of 3 hours. A fully qualified chef is always at the venue at no cost.
We can arrange professional event staff bartenders, waitstaff etc. staff are 45
p
/
h with a minimum of 3 hours. A fully qualified chef is always at the venue at no cost.
*Any dietary needs you may have are no problems at all we cater for dietary requirements with extreme seriousness. Minimum 15 guest
Grazing Tables
Impress your guests with a grazing table full of farm sourced and artisanal food!
Why go through the hassle of trying to cook when you could be getting yourself ready for your special event? All whilst supporting our farmers!
We will arrive an hour or more (depending on the size of the table) before your event to create your vibrant, fresh and delicious grazing table before your guests arrive.
All cutlery, boards, and decorative pieces will be taken care of and come included in the price. Flowers, foliage and candles can be tailored to fit your theme or style of event.
Our harvest/ grazing tables feature edible local grown flowers, Buffalo Ricotta with fresh honeycomb and figs, Pork and truffle salami, Artisanal pork and fennel salami, Spanish Serrano ham, bangalow free range ham smoked in the northern beaches, Picked baby vegetables and raw heirloom tomatoes and buffalo labne, olives, quince paste, basil pesto, heirloom vegetable crutes with hummus, beetroot/feta and balsamic dip, berries, fruit and mixed nuts. Fresh Sustainable la banette bakery artisanal breads with oil and house made dukkha lavosh. And three farm sourced Australian cheeses of your choice.
Jannei farm goats Brie - made from happy goats milk in the blue mountains.
Trinity cellar Brie - made from pure full cream cow’s milk sourced from the Adelaide Hills, South Australia. This high quality milk gives the Brie its distinct richness of flavour and flowing creamy texture.
Woombye Black all gold - washed rind - made in the sunshine coat, the pale orange rind, often blanketed by a fine white mould is full-flavoured but subtle.
The Mountain man - Organic washed rind - from great ocean road - a softer version of the French Reblochon.
The Extravagant - Organic Triple Cream Brie - Rich & Nutty.
La Rouge - Organic washed rind - Its firm paste softens to a flowing consistency at its peak. Its traditional washed profile also becomes quite sharp at maturation under a sticky orange rind.
The Brookvale Brick - washed rind - Buffalo semisoft cheese washed with Long Trip Saison Beer from NOMAD BREWERY
Pyengana Cheddar Cloth Aged - 18 months cured cheddar - Pyengana Valley is prestigious dairy farming land, located in Tasmania’s North-East, producing traditional cheddar for over 130 years.
Holy Goat - barrel Yeast rind with defined wrinkles. Creamy texture with amazing depth of flavour: nutty, citrusy and full bodied. Available in barrel shapes.
Skyla Log – Mature Soft texture and wrinkly rind. Yeasty, creamy and sweet. Available in log shape (~ 110g).
The Kraken - Blue Vained cheese from Gippsland matured with rum and cocoa husks.
Fermier - Morbier style cheese - Washed Rind with charcoal layer through the middle.
The Malt - Sheep Milk Pecorino style cheese mature in Malt
Riverine Blue - Buffalo milk blue cheese from Gippsland
Grazing Tables
3 Australian farmed cheese
$120
Grazing platter box (2-4 grazers)
$120
$240
Grazing platter box (4-6 grazers)
$240
$480
1/2 Metre (up to 12 grazers)
$480
$680
1 Metre (up to 20 grazers)
$680
$1350
2 Metres (up to 40 grazers)
$1350
Cheese harvest tables
$100
Platter 2-4 people
$100
$180
Platter 4-6 people
$180
$380
1/2 metre (up to 12 people)
$380
$600
1 meter (up to 20 people)
$600
$1100
2 metres (up to 40 people)
$1100
Bread
Home made damper bread baked in terracotta pots with Pepe saya butter.
Entrees
Country bangalow pork and pistachio terrine with red onion marmalade and cornichons.
Jannei farm goats cheese stuffed zucchini flowers. Tempura battered and served with chilli jam.
‘Paddock on a plate’ edible soil pickled baby vegetables and buffalo ricotta.
Tasting trio of Coffin bay oysters. Freshly shucked on river stones with three sauces Thai green Nahm jim, wakame seaweed/black sesame and French mignonette.
Sticky glazed Chinese masterstock twice cooked bangalow free range pork belly on a shiitake ketchup smear with tapioca crisps.
Wagyu beef carpaccio with Sydney basin horseradish, truffle infused pecorino, baby mustard cress, fruity extra virgin olive oil and Meyer lemon.
Nettle risotto with buffalo curd, Parmesano Reggiano and shaved summer truffle. V
Beetroot coconut curry with baby target beets, burnt onion and Persian feta. V
Spiced and seared rare yellowfin tuna with a snow crab salad and Coriander gel.
Mains
Cornfed chicken Wellington of Forrest mushrooms and pâté encased in flaky puff pastry. With kumera purée, steamed asparagus and mustard seed creme sauce.
Cowra lamb rump roasted and rubbed with Okkah (Australian spice dukkah) with date giant cous cous, red wine jus and smoked Garden eggplant purée.
30 day dry aged roasted rib eye with sage cultured butter. And gruyere mash.
Roast eye fillet of beef stuffed with beetroot and ginger with creamy mash, leatherwood honey glazed heirloom carrots, rum barrel port wine jus.
Summer Roast duck and endive salad with glazed parsnips and morello cherry/ white balsamic dressing.
Sri lankan spiced snapper in banana leaf papillote, with lemongrass coconut sauce and wild rice.
Seared crispy skinned salmon fillet with Sydney basin Buk Choi and a prawn bisque coconut sauce.
Slow cooked octopus in Red wine and wine corks with rocket and wild leek.
Plenty of vegetarian options available please inquire-
Dessert
Cake lady brownie with cultured cream ice cream.
Cooma duck egg Creme brûlée with bee pollen.
Kakadu plum and lavender panacottas with nelly kelly passion fruit coulis.
Cape gooseberry pavlovas with elderflower syrup.
Mini lemon Myer meringue tarts with freeze dried strawberry powder.
Picked Mulberry and Creme patisserie tartlets.
Details
Please choose one option from each course
$37.5
One course
$37.5
$59
Two courses person
$59
$79
Three courses per person
$79
$7.5
Alternate serve per person is
$7.5
$10.5
Three canapés on arrival
$10.5
$4.5
Bread
$4.5
Staffing
We can arrange professional event staff bartenders, waitstaff etc. staff are $60 p/h with a minimum of 4 hours. A fully qualified chef is always at the venue at no cost.
*any dietary needs you may have are no problems at all we cater for dietary requirements with extreme seriousness. Prices are GST exclusive. Minimum 15 guests.
Sandwiches
Served in a mix of sourdough breads, baguettes, rye, soy quinoa, organic spelt and ciabatta from Shepherd's Artisan Bakehouse. Shepherd's Artisan Bakehouse specialises in sourcing ingredients from local farmers - farm to oven to plate.
$10.5
/
sandwich
$10.5
/
sandwich
Fillings include:
N.S.W farmed yabbie meat and native lime aioli.
Emerald valley pasture raised corned silverside Reuben. Sauerkraut, gruyere cheese and Russian dressing
Bannockburn free range roast chicken with green goddess and sprouts.
Beetroot hummus, haloumi, charred vegetables and salsa verde.
Slow cooked emerald valley beef brisket with house watermelon BBQ sauce and tahini slaw.
Curried free range chicken and an apple slaw.
Roast Rogan josh beef with snow pea sprouts and a mango kakadu plum chutney.
Roast organic butternut pumpkin with charred red capsicum, Meredith valley Persian fetta and French kale pesto.
Kaarage chicken breast with kimchi and Tasmanian shima wasabi mayonnaise.
Roast pasture reared beef with horseradish Creme and Careel Bay honey mustard.
Turmeric curried free range egg with terry hills sprouts.
Moroccan roast Cowra lamb shoulder with rocket, spiced onion jam and labne.
Tasmanian smoked salmon with watercress, capers and an avocado jalapeño Creme.
Bangalow free range ham off the bone with Heidi gruyere and bush tomato chutney.
Hot smoked snowy river trout with tomato salsa and wasabi Mao.
Heirloom tomato and mozzarella Caprese with torn basil and Australian olive oil.
B.L.T European beechwood smoked bacon, lettuce, tomato and aioli.
Falafel with roast capsicum hummus, pickled cabbage and garlic sauce.
Blue swimmer crab with an Asian cucumber salsa and mango mayonnaise.
Freshly cooked prawns and blackened corn salsa with guacamole.
Vietnamese sticky free range pork belly bahn mi.
Ploughman's - aged cheddar ham off the bone, dill pickles and piccalilli.
Turkey, south coast Brie and our sticky Cumberland sauce.
(*Add $2)
Ranch Club Sandwich. Bannockburn chicken, artisanal smoked bacon, free range egg, cumberland sauce, cos lettuce and mayonnaise.
(*Add $2)
Classic triangle sandwiches
A variety of all the classics from ham and cheese to curried free range egg on white or rye.
$7.50
/
sandwich
$7.50
/
sandwich
Wraps
$11.50 per wrap
All served in a mix of spinach, tomato and flour tortillas, Lebanese breads and naan.
$11.50 per wrap
Butter chicken naan-wiches with mint yogurt and local greens.
Falafel with roast capsicum hummus, greens, pickled cabbage and garlic sauce.
Taiwanese fried chicken with Asian slaw.
Classic free range chicken caesar.
Kale pesto aioli tuna wrap.
Seasonal salad with linseeds and green goddess dressing.
Philadelphia cheese steak, rocket and Korean aged chilli sauce.
Roast organic butternut pumpkin with charred red capsicum, Meredith valley Persian fetta and French kale pesto.
Greek chicken gyros.
Slider Boxes
$47
/
box
$47
/
box
Free range pulled pork brioche slider box with miso slaw.
(12 pieces)
Tasmanian smoked salmon and whipped feta bagels with fresh watercress and preserved lemon.
(6 pieces)
Slow cooked emerald valley beef brisket brioche slider with house watermelon BBQ sauce and tahini slaw.
(12 pieces)
Turmeric curried free range egg brioche sliders with snow pea sprouts.
(12 pieces)
Spicy Sopressa salami and Swiss cheese bagels with gherkin relish.
(6 pieces)
Mini croissants with free range ham and Heidi gruyere. (12 pieces)
$57
/
box
Maine lobster rolls with celery salad on mini hot dog buns.
(12 pieces)
$57
/
box
Platters
All platters come in biodegradable boxes packaging and serve 10 - 12 people they are served/designed to be eaten cold but can easily be reheated at your venue if you choose.
$45
Spicy Buttermilk chicken wings with miso ranch dipping sauce.
$45
$50
Tunisian Chamoula chicken thighs with herb aioli.
$50
$42
Moroccan lamb and feta sausage rolls.
$42
$45
Local farm seasonal vegetable frittata with Thai basil pesto.
$45
Thai market fish cakes with green Nahm jimn dipping sauce.
$40
Pumpkin and south coast goats cheese arancini with garlic aioli.
$40
$45
Free range ham off the bone quiche Lorraine.
$45
$50
Crumbed market fish goujeres with habeniero lime aioli.
$50
$45
Warrigal native spinach and merideth valley feta quiches.
$45
$50
Imperial Peking duck or vegetable rice paper rolls with edible flowers and a Vietnamese dipping sauce.
$50
(Serves 5) $50
Whole lemon roast Bannockburn free range chickens with stuffing and 6 damper bread rolls.
(Serves 5) $50
Antipasto and shared grazing platters
(serves 10 to 12)
$180
Antipasto platter of salamis and cured meats, fresh dips, olives, Careel bay honey glazed Figs, Mediterranean style roast vegetables, south coast Persian feta and a selection of homemade lavosh and grissini.
$180
$150
Ploughman's lunch platter of free range ham off the bone aged hunter valley cheddar, selection of pickled onions and gherkins, Piccalilli, salad and a range of breads.
$150
$180
Charcuterie platter Bacon wrapped Free range pork and pistachio terrine, Marsala and blood orange duck pate, smoked salmon and trout pate roulades, Bangalow pork rillette, cornicons and an array of toasty breads.
$180
$140
Mezze platter Stuffed tomato peppers, dolmades, saffron hummus, Hand chopped tabbouleh, biodynamic yogurt tzatziki, Persian fetta, roast marinated olives and flatbreads.
$140
$140
Cheese platter with a selection of Australian south coast and hunter valley cheeses, muscatel grapes, quince paste, careel bay honey drizzled figs, seasonal fruit and lavosh crackers.
$140
$57
Fruit platter fresh seasonal orchard grown stone fruit, heirloom citrus, black currants, grapes, fresh berries, melons, dragon fruit, edible flowers.
$57
Salads
All serve 6 - 8
$50
$50
Ancient grain salad with kale, currants and turmeric yogurt dressing.
Hot smoked snowy river trout and strozzapreti pasta salad with a fragrant saffron vinaigrette.
Woodside Farm S.A goats cheese, roast beetroot, rocket, walnuts, nashi pear and a white balsamic dressing.
Matcha soba noodle, pickled cucumber, Thai basil, mint and an avocado sesame dressing.
Mixed terry hills green baby leaf salad, edible flowers and sherry vinaigrette.
Shaved fennel and watercress, baby capers and a blood orange poppyseed vinaigrette.
Potato salad with green goddess dressing.
Heirloom tomato and bocconcini caprese, purple basil and apple balsamic reduction.
Greek salad of smoked olives, Persian feta, heirloom tomatoes, cucumber infused olive oil.
Cous Cous and pomegranate seeds with roast vegetables, mint and buttermilk Harissa dressing.
Watermelon, mint and Persian fetta salad.
Black rice, pineapple, curry leaf and snow crab with coconut milk dressing.
Sweets
(whole loaf serves 10) $39
Banana bread with strawberry butter.
(whole loaf serves 10) $39
(whole loaf serves 10) $39
Mango and coconut bread with treacle butter.
(whole loaf serves 10) $39
(whole loaf serves 10) $39
Pear and raspberry bread with passion fruit butter.
(whole loaf serves 10) $39
$5
House made scones with hanks jam and cream.
$5
$5
Buttermilk wholemeal muffins di jour.
$5
$6.90
Assorted flavoured cronuts.
$6.90
$6
O.G Cronuts.
$6
$5
Almond friands.
$5
$3
Profiteroles.
$3
$4.5
Boutique Lamingtons.
$4.5
$4
Vanilla pistachio and sour cherry cookies.
$4
$4
Spicy hazelnut macaroons.
$4
$4
Triple cacao chocolate cookie.
$4
$4
Ginger and caramelised white chocolate brownies.
$4
$4.
Bitter chocolate and orange brownies
$4.
$4.5
Fruit and nut muesli slices.
$4.5
$4.5
Caramel and macadamia nut crumble.
$4.5
$5
Deluxe vanilla baby cake with pastel icing.
$5
$5
Orange and poppyseed baby cakes.
$5
Gluten free sweets
$5
Orange & brownie cheesecake swirl.
$5
$5.5
Triple cacao chocolate brownie.
$5.5
$5.5
Spicy hazelnut macaroon.
$5.5
$5.5
Passionfruit polenta baby cakes.
$5.5
$5.5
Persian orange cakes.
$5.5
$5.5
Honey and cinnamon nut slice.
$5.5
(whole loaf serves 10) $49
(Gf) Banana bread with strawberry butter.
(whole loaf serves 10) $49
$150 minimum order for delivery.
*Delivery Sydney Northern Beaches and metro areas
$150 minimum order for delivery.
If you have anything bigger in mind please see our other menus.
Any custom menus and dietary requirements are welcome and we will tailor something for any needs you may have.