• Modern Australian
  • Corporate
  • Dinner Party
  • Wedding
  • Melbourne
  • Flexible Menu

Seasonal Share Plates

$88 per person including GST

Enjoy this seasonal menu shared amongst guests with dishes served to the table or a side table for guests to serve themselves. Price includes 2 for section A, 2 from section B and/or C, 1 from section D. Additional dishes available: Section A: $15pp extra OR Section B, C, D: $10pp extra

  • A. Share Plates - Protein Dishes

    Overnight Lamb Shoulder with Rosemary Infused Jus and Onion Jam

    Salt Crust Baked Snapper with Celeriac Remoulade and Citrus Salad

    Braised Beef Cheeks, with a Tomato and Olive and Parsley Sauce

    Kingfish Ceviche with a Jalapeno, Coriander, Lime, Olive Oil Dressing and Charred Corn

    Salmon Gravlax, with Pickled Onions, Sour Cream, Dill Potatoes and Crisp Rye Bread

    Steamed Mussels with Leeks, Coconut Curry Broth and Roti Bread

    Goats Cheese Terrine with Heirloom Tomato and Grape Salad with a Basil Gastric (V) 

    Crispy Pork Belly with an Apple and Palm Sugar Caramel and Asian Greens

    Lamb and Eggplant Tagine with Labneh and Dukkah

    South American Flavoured Roast Chicken with Chimichurri Dressing and Burnt Corn

    Potato and Fetta ‘Spanish Omelette’ with Pepronata (V)

    Spinach and Ricotta Dumplings with Roast Tomatoes and Pesto (V)

    Christmas Turkey with a Cranberry and Turkey Jus

    Christmas Glazed Gammon

  • B. Share Plates - Host Sides

    Roast Garlic and Rosemary potatoes (V, GF)

    Gratin Potato (V, GF)

    Mashed Potatoes (V, GF)

    Broccoli and Cauliflower Mornay (V)

    Roast Root Vegetables (including pumpkin) (GF)

    Scalloped Potatoes (V, GF)

    Spiced Smokey Potato Wedges (V, GF)

    Fondant Potatoes (V, GF)

    Sweet Potato Wedges (V, GF)

    Fried Rice Steamed Rice (+ $2 per person) (GF)

    Mediterranean Style Grilled Vegetables (V, GF)


    Vegetables a la Grecque; finished with Fines Herbes, Garlic, Lemon and Olive Oil

  • B. Buffet – Salads

    Traditional Caesar Salad

    Garden Salad with French Dressing (GF)

    Pear, Rocket, Parmesan and Candies Walnut, Balsamic (GF)

    Tabouleh - Mixed Grains, Cherry Tomatoes, Parsley, Lemon (Ve, GF)

    Grilled Vegetables, Bononcini, Pesto (V, GF)

    Roast Pumpkin, Spinach, Feta, Pine Nuts (V, GF)

    Beetroot, Goats Cheese, Cress, Lemon Dressing

    Potato, Crisp Bacon and Asparagus Salad with Grain Mustard Vinaigrette (GF)

    Wild Roasted Mushrooms and Rice Salad with Sherry Vinaigrette (Ve, GF)

    Heirloom Tomato Salad – with Basil, Fresh Mozzarella, Capers and Rocket Leaves (GF)

  • C. Buffet – Sweets

    Sticky Date Pudding, Caramel Sauce (V,GF)

    Gooey Chocolate Brownie with Raspberry Sauce

    Orange Almond Cake (GF)

    Eaton Mess, Whipped Cream, Berry Compote (GF)

    Honey And Cardamom Pannacotta with Poached Pear (GF)

    Apple Raspberry Crumble 

    Flourless Chocolate Whiskey Cake

    Lemon Tart

    Pavlova with Strawberries and Cream (GF)

    Fruit Salad (GF)


    Mixed Berry and Cointreau Trifle

    Apple Tart Tartin

    Passion Fruit, Chia and Yoghurt Bavarios

  • Share Plates - Children's Menu

    $14 Per Child 

    Lasagne with Side Salad

    Spaghetti and Meatballs in Napoli Sauce

    Chicken Popcorn with Creamy Mash Side Salad and Tomato Sauce

    Grilled Fish Roast Potatoes with Side Salad

Special Requirements

  • Enquire within.

  • 10-100 persons

  • A basic minimal kitchen should include the following: 

    Cookware - pot and pan
    Utensils - ladle, locking tongs, spatula, slotted spoon
    Servingware - plates, bowls, platters
    Cutlery - full set of cutlery to include fork, knife, spoon and tablespoon
    Drinkware - glass, mugs or cups
    Appliances - electrical outlet, stove, oven
    Other items - knives, chopping board, colander and grater

  • Gluten-Free (GF), Vegan (V), Lactose-Free (LF), Fructose-Free (FF)


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