CANAPÉ MENU
$3.50 per piece
Salmon tartare and salmon pearl bruschetta
Prosciutto, buffalo mozzarella and basil bruschetta
Saffron and pea arancini, Napoli and parmesan
Smoked trout and dill tartlets
Carmelised onion and goats curd tartlets
Tomato, buffalo mozzarella and basil bruschetta
Tuna tartare and marinated anchovy bruschetta
Beef fillet and horseradish bruschetta
Chive blinis with cured salmon and caviar
Leek, gruyere and herb tartlets
Rockmelon wrapped with prosciutto and basil
Roast tomato, anchovy and mozzarella pizzetta
Freshly shucked pacific oysters
Crème brulée tartlet
Chocolate and cognac tartlet
Caramelised lemon tartlet
$4.50 per piece
Chicken skewers grilled with lemon, garlic and parsley
Prawn cocktail
$6.50 per piece
Lamb cutlets with tomato chutney
Swordfish skewers grilled with oregano and lemon
BBQ beef fillet and oyster mushroom skewers
BBQ king prawn skewers
$10.00 per bowl (mini main)
Mushroom risotto
Gnocchi Bolognese or Napoli with basil
Rigatoni with veal ragout
Braised meatballs with mash
Canapé packages
$50.00pp includes 8 pieces of finger food, 2 mini mains and 2 sweet dishes per person.
$65.00pp includes 10 pieces of finger food, 3 mini mains and 2 sweet dishes per person.
$80.00pp includes 12 pieces of finger food, 4 mini mains and 2 sweet dishes per person.
TWO COURSE MENU ($66.00 per head including coffee)
STARTERS
House cured salmon, shallots, capers and horseradish
Pory, duck and prune terrine, blood orange marmalade and crostini
Tomato, buffalo mozzerella & basil salad
Beef carpaccio, witlof, radicchio and Reggiano
MAINS
Asparagus and fresh pea risotto, Pecorino Romano
Panfried local snapper fillet with baby potatoes, capers and parsley
Crispy skinned half roast duck with Valencia orange sauce
Beef fillet (med rare) with potato gallette and field mushrooms
THREE COURSE MENU ($80.00 per head including coffee)
STARTERS
Yellowfin tuna and white fish carpaccio, chilli and fennel
Tomato, basil and buffalo mozzarella
Handmade Veneto salami, marinated artichokes and olives
Beef fillet carpaccio, radicchio, witlof and Reggiano Parmigiano
MAINS
Panfried fish of the day, sautéed spinach and lemon
Porcini mushroom risotto
Duckling roasted with fennel seeds, prunes and pinenuts
Beef fillet (medium rare), potato croquette and pepper sauce
DESSERTS
Panna cotta with raspberries and strawberries
‘The Italian’ Tira mi su
Chocolate mousse, cognac crème and almond praline
Gippsland blue, handmade grissini and fig paste