Here’s a little taste of what we can do…

Experienced event staff serving food at a private event in Adelaide

Canapes

  • Grazing Table

    Local cheeses and cured meats, house made dips, crackers, crudites and sourdough. (guests help themselves)

    Small Bites

    Chicken paté, Madeira jelly on toasted baguette. (GFO/ DF)

    Smoked kingfish and potato croquettes, confit garlic mayo.

    Zucchini, feta and pumpkin frittata with tomato chutney (GF/V. DFO)

    Wagyu bresaola, horseradish cream, potato crisp. (GF/DFO)

    Coffin bay oysters, champagne vinaigrette.

    $90 per person

  • Smaller
    Mushroom and truffle arancini

    Seared local halloumi, garlic honey

    Sourdough focaccia, whipped and smoked pumpkin

    Butter roasted scallops, preserved lemon

    Seared tuna, yuzu mayo, spring onion

    Beef kofta, mint yoghurt dressing

    Larger
    Margra lamb rump, grilled asparagus, honey, tahini

    Half Chicken cooked over charcoal, citrus, chickpea and feta salad

    Blue swimmer crab, hand made gnocchi, zucchini, lemon and butter.

    Crispy rosemary potatoes.

    Late Night Snack

    Mortadella and provolone sandos.

    $130 per person

  • Kaviari Caviar Bumps

    $20 per person

    Raw Bar

    A selection of freshly shucked oysters, sliced raw sashimi grade market fish and accompaniments.

    POA (market price)

Guests at a private dinner in Adelaide sharing a meal cooked by their private chef. Modern, delicious Italian food served at the table with only the highest quality ingredients

Seated Dining

  • Shared Entrees

    Marinated Toolunka Estate olives

    Prove sourdough with Rio Vista extra virgin olive oil

    Vitello tonnato- Seared veal fillet, anchovy mayo, capers, witlof

    Fire roasted shark bay scallops, preserved lemon and hazelnut vinaigrette

    Grilled focaccia, La Vera stracciatella, heirloom tomato, basil

    Coffin bay oysters- natural with champagne mignonette & kilpatrick cooked over fire

    Shared Mains

    MS 4+ IKON wagyu sirloin cooked over the fire, smoked tomato butter, garlic jus

    Nomad Farms chicken, cooked over charcoal, preserved lemon, oregano, skordilla

    Hand made ricotta gnudi, asparagus, pine nut beurre noisette, cavelo nero, stracciatella

    Sides
    Radicchio, cos and orange salad, pine nuts and Pecorino Romano

    Triple cooked potatoes

    Shared Dessert

    Tarte au chocolat- Dark chocolate tart, coffee figs, chantilly

    Ricotta and summer berry cheese cake, amaro figs

    $175 per person

  • Share Entrees

    Marinated Toolunka Estate olives

    Prove sourdough with Rio Vista extra virgin olive oil

    Port Lincoln kingfish, Lenswood apple, cornichons, macadamia cream

    Glazed Margra lamb ribs, coriander seed, pickled green tomato

    Abrollos island scallops cooked over charcoal, hazelnut vinaigrette

    Venus bay prawns, salsa rosso, fennel and herb salad

    Smoked provolone and chilli honey seadas

    Share Mains

    MS 4+ IKON wagyu sirloin cooked over the fire, smoked tomato butter, garlic jus.

    Nomad Farms chicken, cooked over charcoal, preserved lemon, oregano, skordallia

    Hand made ricotta gnudi, asparagus, pine nut beurre noisette, cavolo nero, stracchiatella

    -or-

    King prawn raviolo, dill, mascarpone and lemon sauce

    Share Sides
    Sauteed asparagus, honey, whipped ricotta

    Leafy salad, parmesan vinaigrette
    Triple cooked potatoes

    Share Dessert

    White chocolate, lemon curd and limoncello tiramisu (served table side by chef)

    Tarte au chocolat- dark chocolate tart, coffee figs, chantilly cream

    Ricotta and summer berry cheese cake, amaro figs.

    $250 per person

  • Kaviari Caviar Bumps

    $20 per person

    Shaved Truffle

    Have our chef shave fresh truffle over dishes at the table

    POA (market price)

Want a bit of standing and a bit of seated? No worries.
We will work with you to tailor a bespoke experience to suit your exact needs.

Please note all menus are samples only. Prices and dishes are subject to change based on seasonality and availability.