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Summer Canapé Menu Cold Canapés *Sydney Rock Oysters with Champagne Granita *King Prawns with Lime, Chilli, Japanese Mayonnaise Ceviche of Ocean Trout with Lime, Chilli and Coriander on Corn Tostada *Crab, Grapefruit, Pickled Cucumber Salad on Betel Leaf with Garlic Chips Hot Smoked Trout on Buttermilk Dill Blinis with Lemon Puree and Baby Celery Leaf Duck Prosciutto on Thyme Crackers with Pickled Rockmelon Drunken Chicken Salad with Enoki and Cucumber in Wonton Cup *Beef Carpaccio on Kipfler Crisp with Truffle, Parmesan and Mascarpone Prosciutto on Gnocchi Frito with Fresh Ricotta, Fig and Parmesan Maffra Cheddar on Homemade Oatcakes with Balsamic Pickled Onion (V) *Hazelnut Meringue with Goats Curd, Truffle Honey and Beetroot Crisps (V) Pea, Broad Bean, Zucchini Crostini with Manchego (V) *Frittata of Sweet Potato, Feta, Spinach, Caramelized Onion, Sumac (V) *Asparagus Spears with Roasted Almond Mayo (V) *Summer Gazpachio Soup Shots with Cucumber Sorbet (V) *Beetroot Marshmallow with Pecorino (V) Hot Canapés *Salt and Pepper Squid with Nam Jim and Lime Wedges *Seared Scallop with Lemon Purée and Baby Mint Barramundi Tacos with Corn Salsa, Iceberg and Chipotle Mayo *Turmeric Spiced Fish in Witlof with Orange and Nasturtium Pesto *Warm Pulled Pork in Roasted Chat Potatoes with Apple Carrot Ginger Kimchi Popcorn Chicken in Little Cones with Homemade Spicy BBQ Sauce *Quail Breast Wrapped in Prosciutto with Sage and Olive Dust Angus Beef Sliders in Brioche Buns with Gruyere and Pickled Beetroot *Warm Spiced Brisket with Horseradish and Pickled Radish Gruyere, Cheddar and Mustard Fruits Toasted Sourdough Sandwiches (V) *Herb, Honey and Soy Marinated Lamb Cutlets Slow Cooked Beef with Sweet Onion and Red Wine Pies Beetroot, Lentil, Butternut Spring Rolls with Cashew Coconut Chutney (V) Crispy Zucchini Flowers with Fennel Batter and Fennel Pollen Salt (max 80 guests) (V) Wild Mushroom Tarts with Truffle Oil (V) *Kipfler and Sweet Potato Wedges in a Cup with Chipolte Lime Mayo( V) * Gluten Free

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Mains *Fillet of Beef with Garlic Potato Puree, Baby Carrots and Watercress *Poached Flaked Ocean Trout Salad of Chat Potato, Lemon and Dill Mayonnaise, Little Gem, Tomato, Green Bean and Lemon *Citrus Grilled Chicken with Roast Cauliflower, Orange, Quinoa, Spinach and Pomegranate *Chermoula Lamb, Sweet Potato, Snow Peas, Feta, Tomato, Spinach, Mustard Dressing *Roast Beef Salad with Kipfler Potato, Horseradish and Mustard Dressing, Spinach, Cherry Tomatoes and Red Wine Vinaigrette Lamb Tagine, Preserved Lemon, with Coriander Salad on Couscous Marinated Medina Chicken on Chargrilled Vegetables and Couscous *California Roll Bowl – Brown Rice, Crabmeat, Avocado, Lime, Cucumber, Nori, Mayonnaise, Toasted Sesame and Roasted Chili Sauce *Nordic Nicoise of Hot Smoked Salmon, Chats, Dill, Green Beans, Butter Lettuce and Caper Dressing Chorizo, Quinoa, Lentils, Roast Squash, Pickled Red Onion, Roast Tomato, Rouille Taco Bowl of Spiced Beef, Pinto Beans, Shredded Lettuce, Guacamole, Salsa Verde, Tortilla Strips *Kingfish Ceviche Bowl of Leche de Tigre, Coriander, Spiced Roast Sweet Potato, Green Chilli Maple Glazed Salmon with Barley, Fennel, Green Apple, Chickpeas and Pecans *Yoghurt Marinated Chicken, Spiced Corn, Greek Salad, and Tzatziki Lamb Meatballs, Lemon Freekah, Cucumber Salad, Baked Eggplant and Herb Yoghurt Sauce *Paella of Chicken, Chorizo, Squid and Prawns, Aioli and Fennel Salad (Min 40 Guests) Desserts *Prosecco Spider with Peach and Elderflower Sorbet *Pimms Jelly with Pimms Sorbet and Dehydrated Strawberries *Mini Pavlovas with Passion Fruit Mascarpone and Strawberry (GF) Salty Caramel Chocolate Tarts with Golden Caramelized Popcorn Dark Chocolate Macaroons Vanilla Cheesecake with Strawberry *Violet Crumble Smash of Chocolate, Violets, Honeycomb, Gold and Ginger Little Lemon Meringue Tarts Little Aussie Lamingtons Baked Vanilla Cheesecake with Strawberry *Orange and Almond Cakes with Candied Cumquat *Ricotta Pannacotta with Espresso Syrup in Espresso Cups Oreo Chocolate Ice Cream Sundays with Warm Chocolate Sauce Double Chocolate and Raspberry Mini Cakes with Sour Cream Icing Tiramisu in Espresso Cups with Chocolate Coffee Beans *Chocolate and Pecan Brownies Little Portuguese Custard Tarts * Gluten Free

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Late Night Supper Dish – Left Behind for Guests to Help Themselves Warm Pulled Pork with Red Slaw, Brioche Buns and Chipotle Mayo $12each (Minimum Guest Number 25)

Cheese Board of Gorgonzola, Bouche D’Affinois, Vintage Cheddar, Grapes and Crackers $120 Luxury Cheese Board of Goats Curd with Truffle Honey Ripple, Manchego, Gorgonzola, Bouche D’Affinois, Maffra Vintage Cheddar, Quince Paste, Muscatels, Seasonal Fruit and Crackers $190 Leave behind Honey Roast Leg Ham, Relishes, Mustard and Soft Rolls (Suitable for about 80 Guests) $300 Leave behind Honey Roast Picnic Ham with Relishes, Mustards and Soft Rolls (Suitable for about 40 Guests) $180 Cocktails - $16 Each The Drug Mule - Moscow Via Bolivia Mule Fair Quinoa Vodka, Ginger Beer and Lime Camp America - Bourbon, Campari, Orange and Lemon on the Rocks Hard Lemonade - Gin, Elderflower, and Homemade Lemonade over Ice Mocktails - $5 Each Peach “Love” Punch - Peach Juice, Ginger Beer, Lime and Crushed Raspberry Ginger Fizz - Ginger Cordial, Apple Juice, Soda and Mint Elderflower Spritzer - Elderflower Cordial, Lychee Juice, Apple Juice and Soda Spritz Costs per person Minimum Guest Number 25 (For Smaller Groups Please Contact us to Discuss other Options) 1.5 Hours Approx, 8 Types of Canapé, 1 of each per Person $32 2 Hours Approx, 8 Types of Canapé, 1.5 of each per Person $45 2 Hours Approx, 10 Types of Canapé, 1.5 of each per Person $56

Main Course Boxes $12 Main Course Paella – Min 40 Guests $12 (Paella Only Please Contact Us To Discuss) Dessert Canapés, Choice of 2 $6

Chef Charge $300 Goes up to 2 Chefs at 50 Guests $350 Sunday and Public Holiday Rate Wait Staff Minimum 4 Hour Shift $55 hour (Surcharge Applies After Midnight, Sundays and Public Holidays) Sunday Surcharge 10% on Total Bill Public Holiday Surcharge 15% on Total Bill Glass Hire – $3 per - Basic Champagne, Wine and High Ball Glasses or Can Arrange Hire from Jacques Glassware Left Behind Must be Returned Clean within the Week to our Balmain Kitchen