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Wedding and function Menus

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We understand that all weddings and functions are different so we tailor our menus to suit you, your budget and your guests.Simply let us know whether you would like a sit down function with one, two, three or four courses or perhaps a finger food ~ canapes type function.Give us an estimate of numbers, budget per person and we can create a special menu for your extra special day.

Call or e mail us today and let us create a fantastic Wedding or function Menu to suit you.

Here is our last menu for wedding held in a beautiful home in Valla.

Thirty People – sit down function.

Homemade Bread with Brookfarm dipping oils

Porcelain spoons

·         Double braised Pork belly with apple puree, Illawarra plum sauce and fondant potato

·         Citrus cured crocodile with mixed leaf, mirrin dressing and wasabi crème fraiche and coconut foam

·         Milly Hill Lamb backstrap loin with minted yoghurt and a quangdong sauce


 Fish al cartoccio

Satay chicken skewers

Vegetable and haloumi skewers


Prawn and zucchini Risotto  

Rocket and parmesan salad

Crispy potatoes with garlic aoili

Mixed leaf salad

Bok choy with soy chilli glaze and macadamia nuts


Forty People Canapes style Menu.

Heres an example of a winter celebration menu catered for, in the clients house, for a birthday celebration – here’s what we created and served for all of their 40 guests:

All served in porcelain spoons or on platters.

Braised duck rice paper rolls

Oysters with native finger lime

Cheese and Macadamia nut beignets

Mini home made burgers with homemade relish

Chicken skewers with satay sauce

Asparagus and proscuitto spears

Cheese platters with homemade crostini and onion and aniseed myrtle relish

Braised pork belly with apple puree and an Illawarra plum jus

Thai style sausage rolls

Fresh fruit platters.

Lemon myrtle smoked Kangaroo with beetroot and pear and a chocolate jus


50 People Canapes Menu

Heres a menu menu for a birthday function in a private home where all the items were served as finger food or on porcelain spoons:

Confit duck rice paper rolls

Demi tasse sized pumpkin soup with home made foccacia bread

Braised pork belly with apple puree and Davidson plum sauce

Prawns al cartoccio with bush tomato and lemon myrtle

Thai flavoured sausage rolls

Zuchinni fritatta with parmesan

Sausage and mash with wattle seed jus and beer onions

Braised rabbit with baked polenta

Tomato and boconcinni with home made pesto

Mini beef burgers with roasted baby beetroot, rocket and aniseed myrtle relish.


Here’s an example of a menu that we created for a relaxed family style reception that we catered for at the restaurant.

These canapes were served on Chinese porcelain spoons whilst the guests mingled on the back deck.

  • Asian style salt and pepper squid with citrus and cress salad
  • Confit duck and caramelised pear
  • Polenta with char grilled vegetables and pesto
  • Nambucca River oysters – natural and smoked

Mains – served seated at the tables over looking the water.

Local free range chicken breast filled with brie, herbs ,rocket and Parma ham. Served with homemade gnocchi and tomato fondue.

Lamb rump with wilted spinach, green beans, kipfler potatoes and pepper berry glaze.

Side orders of seasonal vegetables

Children’s menu

  • Homemade chicken skewers
  • Mini hamburgers
  • Herb crumbed whiting
  • Spring rolls

All served with side salad, chips and seasonal vegetables.

We also created this vegetarian finger food banquet for an informal birthday celebration.

Vegetarian Banquet


  • polenta served on a watercress pesto with ratatouille
  • finger lime, avocado mousse, citrus and pine nuts

Tomato bruschetta

Nori rolls filled with tofu, pickled ginger, avocado, red capsicum and cucumber.

Fresh Nambucca River oysters

All tastes, dietary requirements, and desires of the customer are taken into consideration to create a fabulous, individual dining experience. Contact us today and see what we can design for you.