ONE MAIN COURSE only from $49 per person

TWO COURSE MENU (ENTREE/MAIN OR MAIN & DESSERT) from $76 per person

THREE COURSE MENU (ENTREE, MAIN & DESSERT) from $96 per person

Choose 2 options from your chosen courses - served as an alternate drop to your table by our staff. No cuttlery or crockery is supplied, but we can assist in the hire. Please contact Creative Cater for more information.

CLASSIC MENU OPTIONS

ENTRÉE

• Pork San Choy Bow & Noodle Lettuce Cups with bean sprouts with sesame & ginger sauce (GF)
• Thyme & Parmesan Arancini served on vegetable ratatouille with caramelised beetroot jam (V)
• Karaage Chicken Strips with confit garlic quinoa with roasted red capsicum and a sweet chilli and lime aioli (GF)
• Crispy Curried Squid on coconut & red pepper cous cous with saffron yoghurt

MAIN

• Cape Grim Sirloin with cumin hasselback sweet potato, honey roasted parsnip, smashed peas, thyme jus & a crisp pastry ring (GF opt.)
• Semi Dried Tomato Pesto Chicken Breast with grilled cauliflower wedge, garlic zucchini sticks & tomato, thyme cream sauce (GF)
• Pancetta, Sage & Parmesan Crusted Pork Loin with caramalised pumpkin puree, buttered asparagus & apple veloute (GF)

DESSERT

• Black Forest Tart with Kirsch custard cream, dark chocolate sauce, tuile and cherry compote
• Spiced Apple Cheesecake with nut crumble, toffee praline sauce and dried apple (GF opt.)
• Lemon Jumble. Lemon finders, lemon curd custard, pre-baked meringue and lemon dust
• Caramel Popcorn Pannacotta. Caramel popcorn, brown sugar soil, caramel cake, butterscotch sauce on a shortbread ‘popcorn’ biscuit with ice cream.

ONE MAIN COURSE only from $59 per person

TWO COURSE MENU (ENTREE/MAIN OR MAIN & DESSERT) from $86 per person

THREE COURSE MENU (ENTREE, MAIN & DESSERT) from $106 per person

Choose 2 options from your chosen courses - served as an alternate drop to your table by our staff. No cuttlery or crockery is supplied, but we can assist in the hire. Please contact Creative Cater for more information.

PREMIUM MENU OPTIONS

ENTRÉE

• Spicy Pork Belly with apple slaw & chilli caramel (GF, DF)
• Maple Sweet Potato & Bacon Empanadas with homemade ranch & sauteed curried slaw
• Prawn Caesar Salad with baby coz heart, shaved parmesan, crisp prosciutto and grilled prawn cutlets (GF opt.)
• Lemon Herb Lamb Loin on greek salad salsa with beetroot tzatziki (GF)

MAIN

• Cape Grim Eye fillet with twice cooked confit potato with sauteed garlic mushrooms, bacon dust with Dijon mustard jus and crisp pastry shard. (GF Opt)
• Tandoori Lamb Rump with Sweet potato and zucchini tart with honey roasted beetroot and tzatziki riata. (GF)
• Japanese Katsu Chicken Breast with herb crust served on a garlic, ginger and lemongrass risotto cake with sauteed greens and a miso dressing. (GF Opt)
• Vegetable Korma bowl with saffron coconut rice and grilled flat bread(V)

DESSERT

• Honey cake and Strawberry Danish, with Chai rice pudding, vanilla bean ice cream, milk crumb and strawberry couli
• Tiramisu Pudding. Coffee cake, Kahlua cream cheese sauce, chocolate soil and iced coffee icecream
• Mango & Coconut Pannacotta with mango Cointreau sauce, coconut ice cream with a white chocolate daquoise
• Caramel & Ginger Baked Cheesecake with Old English Toffee ice cream, almond biscotti and ginger and vanilla bean glaze