Wedding Fine Dining Menu

$70.00 per person

Minimum 30 persons

These prices include your personal chef and maitre d' for a minimum of 100 people. Nappery and crockery are included and we will leave your kitchen clean. Travel and laundry are billed separately. Contact us today to discuss your needs.


  • Seared scallops on steamed rice with vermouth cream sauce
  • Prawn and avocado salad, served with a balsamic glaze
  • Baked mushrooms with feta cheese and sun-dried tomatoes
  • Mini Zucchini pancakes topped with a pineapple salsa (vegetarian)
  • Boston clam chowder ( a classic seafood soup )
  • Chilled cucumber soup, with a prawn and tomato salsa ( New)
  • Prawn and bacon skewers, served on a bed of steamed rice, with spicy tomato sauce
  • Prosciutto and melon, with a strawberry vinaigrette
  • Lemon, lime and orange sausages with a crunchy apple salad ( New)
  • Mixed mushroom frittata, served with a salad garnish
  • Crab and salmon pate served with Melba toast
  • Local fresh mussels provencal, with tomato pesto fresh garlic and white wine, with crusty bread
  • Salmon, dill and ricotta cakes
  • Thai style chicken rissoles with a crunchy salad and sweet dipping sauce


  • Grilled Atlantic salmon fillets, served with a citrus sauce and summer greens (New)
  • Grilled marinated lamb cutlets with a roast capsicum puree, served on roast garlic mash (New)
  • Poached chicken breast filled with spinach and feta on linguine tossed with basil pesto
  • Grilled marinated rack of lamb with roasted capsicum puree with creamy garlic mash
  • Tenderloin steak served with a whisky cream sauce, potato bake and baked zucchini
  • Veal scaloppine, with classic mushroom Madeira sauce and crab salsa served with avocado and bacon salad (New )
  • Grilled pork loin on the bone served on roast garlic mash with braise red cabbage finished with peppercorn and apple brandy sauce - very European
  • Tornado Rossini (a classic french dish) tenderloin steak medallions grilled served on garlic croutons topped with fresh pate and finished with a Madeira sauce
  • Barramundi topped with lemon butter served with a nicoise salad
  • Seared scallops on steamed rice with vermouth cream sauce
  • Roasted Quail, Quail wrapped in Bacon then roasted, and served on a grilled cheese polenta cake, and topped with a Mushroom jus
  • Duck ala orange, roasted half duck,and topped with an orange glaze


  • Vanilla slice
  • Creme caramel
  • American Brownies
  • Steamed chocolate Pudding
  • New York baked cheesecake with fresh cream
  • Brandy snap basket served with yogurt cream and fresh berries
  • Pecan Pie
  • Lemon meringue pie
  • Caramel sticky date pudding
  • Flavoured scooped ice cream cones
  • Steve’s home-made banana and toffee tart
  • Bananas or strawberry crepes, cooked and ( flambe at your table ) served with vanilla ice cream
  • Dark Chocolate mud cake, topped with Strawberries and fresh cream
  • Cherries Jubilee, a classic dessert of dark pitted cherries, (flambe at the table), in brown sugar, orange juice, lemon, and kirsch then flamed in brandy and served with vanilla ice cream


  • Cheese and Fruit Platter
  • a selection of bread rolls, garlic bread, herb bread or brochette
  • Guuridon table cooking


  • Up to $120 in travelling costs
  • Due to good costs an extra surcharge will be charged for special dietary needs
  • extra staff may be required for numbers over 15 guests