SEAFOOD: $5.50 PER PIECE

TARTLET OF SCALLOP, CREAMED LEEK AND BALSAMIC
TUNA TARTARE, RED WINE VINEGAR AND BLACK PEPPER DRESSING
SYDNEY ROCK OYSTER, APPLE SORBET AND CHARDONNAY VINEGAR
SWEET CORN SOUP WITH BLUE SWIMMER CRAB AND BASIL OIL
CRAB, BASIL, MINT AND AIOLI TARTLET

MEAT: $4.50 PER PIECE

“BACON AND EGGS” – CREPINETTE OF BRAISED PORK WITH FRIED QUAIL EGG
LAMB TARTARE, CLASSIC DRESSING AND CAPERBERRY
CARPACCIO OF PEPPER SEARED VENISON AND SWEET ONIONS ON CROUTON
CREPINETTE OF LAMB SHOULDER, CREAMED POTATO AND CHARTREUSE JUS
PROSCIUTTO WRAPPED GREEN ASPARAGUS

VEGETARIAN: $4 PER PIECE

TRUFFLED SCRAMBLED EGGS IN CRISPY CHAT POTATOES
WOOD MUSHROOM AND ASPARAGUS TARTLETS WITH HERBED CRÈME FRAICHE
TARTLET OF FRESH FIG, WOODSIDE GOAT’S CURD, MINT AND SABA
INDIVIDUAL RISOTTO (SEASONAL)

DESSERT: $4 PER PIECE

MANGO OR COCONUT SORBET IN ESPRESSO CUP AND SAUCER
CHEESE SELECTION

SUBSTANTIAL: $9.50 PER PIECE

PUMPKIN, PEA AND ALMOND RISOTTO WITH ALMOND FROTH
RISOTTO OF ASSORTED CAVIAR, LEMON AND CHIVES
FILLET OF BEEF, CREAMED POTATOES, FOIE GRAS SAUCE
POACHED SPENCER GULF PRAWNS, TUSCAN PUREE, TOMATO AND CAPERBERRY
KINGFISH WITH A SALAD OF SCHOOL PRAWNS AND PRESERVED LEMON

*A MAXIMUM OF SIX DIFFERENT CANAPÉS SHOULD BE CHOSEN. FOR COCKTAIL FUNCTIONS WE RECOMMEND 2 OF EACH CHOSEN CANAPE PER PERSON