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Menu Styles
SHARE PLATTERS
This style of service is an abundant, accessible and stylish way to showcase a variety of beautiful, seasonal vegan dishes. All dishes are served at the same time on platters to share at the table. It allows your guests to have more of what they like, and less of what they don’t like. This is our most popular style of service.
Seasonal grazing table OR choice of 4 canapes to start
Choice of 3 main share platters
Choice of 3 side share platters
Wedding cake, cut and served as dessert
Each package is individually curated, though this example Share Platter package (including a custom wedding cake) would be $98 pp +GST
ALTERNATE SERVE
This style of service is more refined and traditional. Individually plated meals, each creatively garnished, beautifully presented and served alternatively.
Seasonal grazing table OR choice of 4 canapes to start
Choice of 3 entrees, served alternatively
Choice of 3 mains, served alternatively
Wedding cake, cut and served as dessert
Each package is individually curated, though this example Alternate Serve package (including a custom wedding cake) would be $158 pp +GST
CANAPE SERVICE
This style of service is for events where there will be no seated dining and your guests will be served cocktail style over the course of the evening. For a canape only service, the quantity of food is still substantial, the equivalent of a main meal, it is just a casual service style with no tableware. Guests get 2 pieces of each selection, making 12 pieces pp.
Choice of 2 small hot canapes
Choice of 2 small cold canapes
Choice of 2 substantial canapes
Each package is individually curated, though this example Canape Service package would be $70 pp +GST
Menu additions
Antipasti
Served on the table before main meal $10pp
A selection of house made dips, pickled vegetables, marinated olives and bread
Desserts
Served seated, as an additional plated course $20pp
Served at a station/bar or cocktail style $20pp
Wedding cake
Choice of flavour/s, with buttercream finish and fresh flower arrangement
priced per person for the amount of serves $8pp
Late night snack station $10pp
A selection of sliders, toasties and fries to combat those late night munchies and soak up the drinks!
Cheese platters/station $16pp
A selection of vegan cheeses, crackers, bread and seasonal fruit
Kids meals $18pp
Chosen in advance from our kids menu. Alternatively, we can give kids a half-sized portion of the dishes you choose for the adult menu
Vendor meals $30pp
A meal for your vendors that require one
Menu Choices - Canapes
Hot canapes
Petite charred zucchini quiche with leek soubise
Locally grown mushroom skewers with sticky soy sauce and toasted sesame seeds
Roast pumpkin sopapilla bread topped with pebre; fresh tomato, coriander and lime salsa
Charred corn and jalapeno pancake with roasted red pepper emulsion
Beetroot arancini with basil aioli and cashew parmesan
Cold canapes
Smoked carrot lox on potato blini with cream cheese, dill and capers
Creamy mushroom pate on garlic and herb crostini
Confit jackfruit rillettes with apple crisp and apple cider mayo
Oyster mushroom ceviche on tostada with avocado mousse
Wattleseed cracker with cultured sunflower seed cheese
Substantial canapes
Za’atar spiced fried cauliflower on smoked zucchini emulsion with tahini sauce, gremolata and preserved citrus
Albondigas; Mexican spiced meatballs with charred corn and red pepper salsa
Southern fried soy chicken style sliders with aioli and slaw
Spinach and housemade fetta pastries
Pulled shiitake soft tacos with seasonal leaves, pickled red onion and queso cheese
Mushroom bulgogi bao buns with pickled radish and fresh coriander
Sticky five spice tofu skewers with toasted sesame seeds
Menu Choices - Share Platters
Mains
Za’atar fried cauliflower on smoked zucchini emulsion with tahini sauce, gremolata and preserved citrus
Miso roasted sweet potato with shichimi spiced chickpeas and toasted seeds
Southern fried soy chicken on herbed cous cous with sweet corn puree
Albondigas; Mexican spiced meatballs with charred corn and red pepper salsa
Thai spiced pumpkin arancini with peanut sauce, crushed peanuts and fresh coriander
Spinach and fetta pastries with roasted tomato relish
Pulled shiitake soft tacos with seasonal leaves, pickled red onion and queso cheese
Sides
Thyme roasted carrots with fennel on carrot and orange blossom puree and dehydrated olive
Noodle salad with house made kimchi and furikake
Warm pulled shiitake mushroom, orange and toasted almond salad with fresh mint and yuzu dressing
Creamy potato salad with pickles, red onion and fresh dill
Cajun rice pilaf with crunchy toasted seeds and fresh currants
Fried potatoes with sweet seeded mustard aioli
Panzanella salad with confit cherry tomatoes, garlic croutons, fresh basil and olives
Menu Choices - Alternate Serve
Entrees
Thai spiced pumpkin arancini with peanut sauce, coconut crumb, crushed peanuts and fresh coriander
Roasted beetroot, caramelised onion and housemade fetta tart with fine herb salad
Za’atar fried cauliflower on charred zucchini emulsion with tahini sauce, gremolata and preserved citrus
Warm pulled shiitake, orange and toasted almond salad with fresh mint, seasonal leaves and yuzu dressing
Konjac prawn and panzanella salad with confit cherry tomatoes, garlic croutons, fresh basil and olives
Marinated locally grown mushroom skewers on confit garlic potato puree with thyme and pickled apple
Confit jackfruit rilettes on crostini with lemon myrtle aioli dressed slaw
Mains
Gnocchi puttanesca with hazelnut pangrattato, fresh herbs and pomegranate balsamic reduction
Southern fried soy chicken with sweet corn puree, seasonal greens and herbed couscous
Mushroom wellington on creamy mash with sauteed silverbeet and native pepperberry red wine jus
Slow cooked confit jackfruit and vegetable ragout on soft cheesy polenta with gremolata
Locally grown oyster mushroom skewers marinated in sticky soy with kimchi noodle salad and furikake
Smoked carrot lox fettucini with fried capers, creamy lemon myrtle sauce and fresh dill
Konjac prawn and chorizo jambalaya on cajun spiced rice pilaf with fresh herbs
Menu Choices - Additions
Kids choices
Macaroni and cheese
Creamy soy chicken and vegetable pot pie
Mini cheeseburger with chips
Nuggets with chips and salad
Desserts
Triple chocolate brownie
Tiramisu; almond sponge, coffee syrup, vanilla cream and shaved dark chocolate
Black forest parfait with chocolate mud cake, whipped cream and cherry compote
Passionfruit, white chocolate and meringue Eton mess
Sticky date pudding with butterscotch sauce
Apple crumble custard tart
Peanut butter bavarois with peanut praline
Wedding cake flavours
Chocolate with dark chocolate ganache and raspberry jam
Mocha chocolate with espresso buttercream
Spiced caramel with biscoff buttercream
Vanilla bean with passionfruit white chocolate ganache
Passionfruit cake with lemon white chocolate ganache
Lemon and lavender cake and matcha buttercream
Blood orange and cardamom cake with rose buttercream
Chai spiced vanilla with cinnamon buttercream
Red velvet with cashew cream cheese filling
Sample Long Weekend Retreat Menu
(Friday evening - Monday morning)
Note:
Menu will vary in order to highlight the best local, seasonal produce.
Schedule can be adapted to suit retreat schedule.
“Takeaway” lunches can be provided to be eaten outdoors or off-site.
All menu items listed below are gluten free and plant based. Other allergies can be catered for if required.
Friday Dinner
Slow cooked jackfruit and vegetable ragout on soft polenta with gremolata
Radicchio, puy lentil, and fried Brussels sprout salad with pomegranate yuzu dressing
Tri-coloured beetroot tagliata with cashew parmesan, rocket, and balsamic dressing
Dukkah-crusted roast cauliflower with cashew aioli
Fresh micro herb and blood orange salad with toasted buckwheat
Saturday Breakfast/Brunch
Selection of:
Muesli
Coconut yoghurt
Fresh fruit
Toast
Scrambled tofu
Sautéed marinated mushrooms
Wilted spinach
Saturday Lunch
Rice pilaf with ginger, turmeric, and crunchy seed topping
Satay tofu skewers with seasonal greens and toasted sesame
Seasonal salad
Saturday Dinner
Oyster mushroom ceviche with avocado mousse
Mole-style chicken tacos with seasonal leaves
Brown rice and black bean meatballs in a spiced tomato sauce
Mixed vegetable slaw with coriander and lime dressing
Charred corn and roasted pepper salsa
Sunday Breakfast/Brunch
Selection of:
Muesli
Coconut yoghurt
Fresh fruit
Toast
Scrambled tofu
Sautéed marinated mushrooms
Wilted spinach
Sunday Lunch
Creamy potato salad with pickles, red onion, and fresh dill
Pesto chicken with sun dried tomato focaccia and fresh basil
Seasonal salad
Sunday Dinner
Miso roasted sweet potato with shichimi spiced chickpeas and crispy shallots
Spinach and feta quiche with toasted pine nuts
Thyme roasted carrots on carrot purée with fennel and dehydrated olives
Soba noodle salad with house made kimchi and furikake
Coconut chickpea pumpkin curry
Monday Breakfast/Brunch
Buckwheat crepes with almond ricotta, raspberry sauce, and toasted walnuts
Potato rosti with beetroot relish and fried capers
Fresh snacks also available all day:
Seasonal fruit
Hummus with crudités
Muesli cookies
Menu Notes
The menu items listed are subject to seasonal changes. You will be given an up to date list to choose from 6-8 weeks out from your event.
We can cater for any allergies or other dietary requirements with suitable notice. We can either serve an individually plated special meal for allergy sufferers or you could choose to create your whole menu allergen friendly. Everything is customisable to suit. Nut free, allium free and gluten free alternatives are available for almost everything we offer.
You will see that many of our menu items can be adapted to suit different service styles and indeed some elements do repeat across our menus for this reason. So, if you see something you love, but it is listed under a service style that you aren’t keen on, please let us know. We can often offer customised options for you.
If you don’t get married at our amazing venue, we can also offer tableware and glassware hire if needed. Table style services and bonbonniere cookies as well as your printing can also be done.
Ready to work with us? Request a quote.