Menus
Our menus honour the great produce of Victoria and Australia. We work with local farmers and growers, along with the seasons, they provide our truest inspiration.
We source ethically and tread lightly and always respect the provenance of the ingredients we use.
Canapés
Our canape selections are seasonal, flexible and generous.
Whether you are after curtain raiser appetisers for a seated event or a full array of appetisers, we will ensure you do not go hungry.
BAR SNACKS
Fried sage leaves with Ortiz anchovies & aioli
Pan-seared eye fillet medallion with salsa verde
Crumbed olives stuffed with fetta and preserved lemon
CANAPES
Fried potato cake with caviar, creme fraiche & dill
Western Australian prawns with tartar sauce & lemon cheeks
Pan-fried Harry’s Bar toasted free-range chicken sandwiches with fresh herbs & lemon zest
Little BBQ eye fillet skewers with horseradish cream & rosemary salt
Zucchini fritters with lemon & smoked yoghurt & herb salad
Risi e Bisi balls of caramelised fennel & cime di rapa, marinated fetta, lemon & marjoram aioli
Cucumber with cashew nut curd, puffed wild rice & herb oil
ROAMING ENTRÉE
Pan-fried john dory with winter vegetable caponata & lemon
BBQ rare beef fillet with slow-roasted fennel, green peppercorn sauce & parsley
Jimmy's vitello tonnato with tuna mayonnaise & fresh rocket
Sticky roasted miso pumpkin with smoked yoghurt & pickled cucumber
Seated Dining
Abundant colourful and social, the shared table brings people together for generous celebrations.
Seasonal platters take pride of place surrounded by a selection of side dishes and bread. A feast for the senses and the ultimate in decadent dining.
Or choose from individually plated dishes highlight the best of the season. Our two and three course menu offers a sense of tradition with the stiff formality or pretense.
ENTREE
Kingfish crudo with horseradish crème fraiche, finger lime, green chilli vinaigrette & herb salad
Noosa spanner crab cavatelli with spinach, chervil, lemon & chilli oil
Jimmy's vitello tonnato with tuna mayonnaise, fried capers & fresh rocket
Burratina with sliced prosciutto & pan-fried zucchini with hazelnuts & lemon herb oil
Sweet & sour beets with Stracciatella & herb tendrils
MAINS
Pan fried John Dory with zucchini confit & saffron aioli
Baked barramundi with broccolini & spinaci, walnut & preserved lemon crumb
BBQ rib eye with spinach puree, red wine jus & horseradish cream
Slow-roasted lamb shoulder, roasted root vegetables, sauteed kale with salsa verde
Melanzane with buffalo mozzarella, tomato sugo & watercress salad
DESSERT
Tiramisu with mascarpone cream & crumbed amaretti
Affogato served with vanilla ice cream and liqueur
Ricotta thimbles with baked winter quince, honey & rosemary
Pear tarte tatin with cream or ice cream
Drinks
We have strong relationships with producers from near and far and draw from our combined knowledge to elevate the dining experience. Our sommelier and bartenders can capture the spirit of any event from traditional sommelier led wine paring to original and customised cocktails created in your honour. And yes, we mix the perfect Negroni, so leave the drinks to us!
Curated Grazing Stations
Interactive, social and generous our grazing tables and chef curated stations bring people together for generous moments
Curated to suit the occasion they bring a visiual assurance for guests and interaction with the service team and that assist to can elevate your offering.
AUTUMN | WINTER CHEESE SELECTION
Artisan cheese selection served with fresh seasonal fruit, cornichons & house-made pickles. Bread & cracker selection includes fruit crostini, Baker Bleu bread wheel, sourdough baguettes, onion marmalade, gluten-free crackers & shards of house-made charcoal lavosh.
Prosciutto & Antipasto Bar
Autumn | Winter Seafood Bar
Pasta Bar
Hibachi Bar
Caviar & Accoutrements
DESSERT BARS
Sgroppino with Pidapippo lemon sorbet, Grey Goose vodka & Dal Zotto Pucino Prosecco
Giant winter hazelnut pavlova with lemon curd, double cream, and seasonal fruit including sticky roasted pears & winter strawberries
Seasonal fruit en masse with zabaglione & brulee top
Cannoli bar with assorted fillings, toppings & fresh fruit
Cookes classic brulee bar
Italian dessert station with tiramisu, crostoli, bombe alaska, bomboloni, fresh berries with amaretto &Amarena cherry
Raclette with Baker Bleu bread wheels, housemade pickles & grapes
