Sample Party Menus

Here are some sample menus to tempt your appetite.

Alternatively, you can put together your own menu by choosing dishes from our à la carte list.

We are happy to develop alternatives if you have something special in mind. The cost of these menus start from $129 per person, depending on the number and type of dishes chosen (minimum 8 people). This includes complimentary bubbles & antipasti on arrival, 2 hrs tuition, on-going demonstrations & guidance from our qualified chefs & assistants, and a full sit-down dining experience for you and your guests. BYO (no corkage charge).

Middle-Eastern Menu

Baba ganoush
Beetroot dip
Pumpkin and Za'atar hummus
Fennel and feta kofte with walnut tarator
Lamb borek

Lamb and pistachio kofte with yoghurt and sumac sauce
Chicken tagine
Pomegranate chutney
Persimmon, hazelnut and pomegranate salad

Orange and vanilla baklava with mascarpone cream
Halva with caramelised oranges

Thai menu

Larb salad
Yellow beef curry
Prawn penang curry
Fragrant rice
Pineapple tarte tatin with coconut ice cream

Italian menu

italian menu

Potato gnocchi with burnt sage butter
Fresh fettuccine with an Italian ragu and pesto
Pear, rocket and parmesan salad
Capresi salad

French menu

french menu

Goats cheese, baby beet, and caramelised onion tartlettes
Coq au vin
Gratin dauphinoise
Raspberry mille feuille

Tapas menu (minimum 10 dishes)

tapas menu

Prawns in garlic sauce/Gambas ajillo
Home-style meatballs/Albondigas caseras
Pepper salad/Ensalada de pimientos
Spanish potato omelette/Tortilla a la espanola
Mushrooms sautéed in garlic and parsley/Champinones salteados
Mussels in white wine sauce/Mejellones a la marinere
Asparagus wrapped in Serrano ham/Espárragos en jamon
Roast potatoes in a spicy tomato sauce/Patatas bravas
Empanadas—meat and cheese varieties

Spanish menu

Prawns in a spicy garlic sauce
Paella valenciana
Ensalada mixta
Chocolate suspiros with blueberry compote and vanilla marscapone

Vietnamese menu

Rice paper rolls with dipping sauce/Goi Cuon
Stirfry lemongrass beef with vermicelli salad/Bun Bo Xao
Roasted coconut ice cream with caramelised pineapple

Barbecue menus (also great for Xmas parties!)

Thai barbecue
BBQ prawns with larb salad and roasted rice powder
Chargrilled asparagus with garlic and coriander paste
Citrus glazed pork
Three-flavour fish
Asian coleslaw
Caramelised banana splits

Middle-Eastern Barbecue
Spinach and feta gozleme
Lamb and pistachio kofte
Adana kebabs
Spiced fresh pomegranate chutney
Orange and watercress salad with pomegranate molasses
Fakhfakhina (Middle-Eastern fruit salad) with orange blossom ice-cream

A la carte (modern Australian) menu (choose from the different options)

australian menu

Spring and summer entrees
Kataifi-wrapped prawns with orange and watercress salad and pomegranate molasses
Slow-roasted tomatoes with Persian feta, pesto and balsamic reduction (v, gf)
Salad of spiced duck with caramelised pear, rocket and candied ginger (gf)
Kingfish ceviche with avocado puree, tomato salsa, finger limes and sweet potato crisps (gf)
Beetroot and goats' cheese tartlet with caramelised onion and summer salad (v)
Tomato tarte tatin with asparagus, basil, and chilli olive tapenade (v)

Spring and summer mains
Basil-infused salmon with roasted capsicum coulis and burnt rocket butter (gf)
Barramundi fillet with citrus and watercress salad, and potato crisps (gf)
Chicken breast stuffed with sweet potato skodalia, asparagus and orange beurre blanc (gf)
Cured duck with summer fruits, asparagus spears and spiced mash (gf)
Spice-scented lamb, pink grapefruit, avocado and pomegranate salad, and cardamon pilaf (gf)
Mediterranian vegetable stack with fried haloumi, basil pesto and balsamic reduction (v, gf)
Potato, pea and mint timbale with a rich romesco sauce and crispy polenta (v)

Spring and summer desserts
Passionfruit mascarpone on tuile with raspberries and chocolate shards
Lemon posset with fresh summer berries and palmieres
Peaches poached in vanilla syrup with ginger wafers and spiced pannacotta
Caramelised pineapple tarte tatin with banana split
Raspberries mille feuille with white chocolate ganache
Plum clafoutis with brandy cream and praline sprinkles

Autumn and winter entrees
Wild mushroom and walnut tartlet with blue cheese sabayon (v)
Chargrilled gremolata king prawns with turmeric emulsion, sweet potato chips, and parsley oil (gf)
Deep-fried spiced quail on wild rice with watercress and lemon pepper dressing (gf)
Twice-cooked 3 cheese soufflé with saltbush tomatoes and green pea emulsion (v, gf)
Seafood bisque with saffron mayonnaise and sourdough bruschetta
Spinach roulade, ricotta and parmesan filling, wild mushroom ragout, rich tomato sauce (v)
Potato and herb gnocchi with cauliflower cream, toasted almonds and winter greens (v)

Autumn and winter mains
Pan fried ocean trout with oyster mushrooms, baby bok choy and soy beurre blanc
Chicken breast stuffed with Persian fetta, confit potatoes and saffron sauce
Lamb en croute with garlic mash, vegetables and a rich burgundy jus
Proscuitto-wrapped fillet of beef on truffle mash with winter vegetables and bernaise sauce
Orange-glazed, cured breast of duck, pomme gaufrettes, honey-carrots, citrus jus
Aubergine and parmesan tarte tatin with sweet potato skodalia and winter greens (v)

Autumn and winter desserts
Spiced panacotta with poached quince and almond macaroons (gf)
Crème-de-menthe macarons with chocolate mousse and espresso granita
Meringue suspiros with spiced blueberry compote and lemon bavaroise (gf)
Chocolate hazelnut torte with ganache, crème Chantilly, and chocolate-coated strawberries
Rhubarb and sour cream tartlet, vanilla mascarpone, almond praline
Citrus tarte with passionfruit sauce and raspberry coulis