Drop-Off Menu

This menu is our pre-made option, no chef required! Simply heat up the dishes and serve, now that’s E A S Y fine dining!

Minimum spend is $500 - unless you’ve selected from our ‘No Minimum Spend’ menu

REHEATABLE SELECTIONS COLD/READY-TO-EAT SELECTIONS NO MINIMUM SPEND

Seeds, toasted rice and micro herbs accompany all

REHEATABLE SELECTIONS

$4.50

ENTRY CANAPES

$4.50

Indian spiced vegetable fritters, mango jam, herbs, sesame

GF Vegan (2 per serve)

Sweetcorn and water chestnut fritters, kaffir lime, mango and coconut jam, herbs

GF Vegan (2 per serve)

Mushroom and truffle tartlets, puff pastry, masdaam cheese, Danish feta

Vegetarian (2 per serve)

Mini egg tarts, onion jam, feta, tomato, herbs, cheddar

Vegetarian (2 per serve)

Grilled halloumi cheese, tomato chilli relish, herbs – platters with picks

$5.00

STANDARD CANAPES

$5.00

Mini egg and chorizo tarts, onion jam, feta, tomato, herbs, cheddar

(2 per serve)

Lamb shank and rosemary pies

(2 per serve)

Satay chicken skewers, satay sauce

GF (2 per serve)

Pork, sage, cranberry and pistachio sausage rolls – tomato and chilli relish

(2 per serve)

Braised beef cheek and porcini mushroom arancini, truffle mayonnaise

(2 per serve)

Braised beef cheek wellingtons, pate, shitake mushroom

(2 per serve)

$6.00

PREMIUM CANAPES

$6.00

Cha sui duck pancakes, hoisin caramel, spring onion

(2 per serve)

Roasted pork belly bits, sticky soy and ginger glaze – a platter with picks

Thai reef fish cakes, sticky lime, ginger, chilli glaze

GF (2 per serve)

Seeds, toasted rice and micro herbs accompany all

COLD/READY-TO-EAT SELECTIONS

$4.50

ENTRY CANAPES

$4.50

Vietnamese rice paper rolls, tempeh bacon, shredded veg, tamarind and lemongrass sauce

GF Vegan (2 per serve)

Perino tomato, marinated baby bocconcini cheese, basil, balsamic reduction, evoo

(2 per serve)

$5.00

STANDARD CANAPES

$5.00

Smoked chicken lettuce cups, mustard, mayo, capers, herbs

GF (2 per serve)

Vietnamese rice paper rolls, seared beef, shredded veg, tamarind and lemongrass sauce

GF (2 per serve)

Vietnamese rice paper rolls, honey soy sesame chicken, shredded veg, tamarind and lemongrass sauce

GF (2 per serve)

Prosciutto wrapped port poached fig, truffle, parmesan, rocket

GF (2 per serve)

Smoked chicken lettuce cups,

preserved lemon mayonnaise, dill, mustard, baby tomato

GF (2 per serve)

$(2 per serve)

Pork rillette en croute, onion and horseradish jam,

capers, cornichon

$(2 per serve)

$6.00

PREMIUM CANAPES

$6.00

Smoked salmon pancake rolled with crème fraiche, dill, avocado

(2 per serve)

Spanner crab pancake rolled with crème fraiche, dill, avocado

(2 per serve)

NO MINIMUM SPEND

$4.50

ENTRY CANAPES

$4.50

Indian spiced vegetable fritters, mango jam, herbs, sesame

GF Vegan (2 per serve)

Sweetcorn and water chestnut fritters, kaffir lime, mango and coconut jam, herbs

GF Vegan (2 per serve)

Grilled halloumi cheese, tomato chilli relish, herbs – platters with picks

$5.00

STANDARD CANAPES

$5.00

Braised beef cheek and porcini mushroom arancini, truffle mayonnaise

(2 per serve)

Pork rillettes, baguette, caramelised onion caper and cornichon pickle

(2 per serve)

$6.00

PREMIUM CANAPES

$6.00

Cha sui duck pancakes, hoisin caramel, spring onion

(2 per serve)

Roasted pork belly bits, sticky soy and ginger glaze – a platter with picks

Thai reef fish cakes, sticky lime, ginger, chilli glaze

GF (2 per serve)

5 May 2016

Food to nourish the soul

My Diddi was a proud Ukrainian, and spent hours in his garden. The earth smelt of compost, rich dirt, grass still wet from the morning dew and the air was always heavy with the scent of vine ripened tomatoes. I remember jumping out of the car – gumboots at the ready, and rushing to help with whatever chore was being rolled out.

I’d gently dig the potatoes out for Baba to make verenyky with (potato & pastry dumplings). And just before winter really hit, we’d always harvest beetroot for borscht.

27 Apr. 2016

What luxury looks like

Some people define luxury as being rich. For me – luxury is a family that loves me. Health. (good) food on the table. So I look around, and I feel rich beyond measure. That’s my idea of luxury – what’s yours?

16 Feb. 2016

A Valentine's love story

A wink across a crowded prep bench in a busy kitchen… and I didn’t even know her name. But that’s the thing about love. It gets you and pulls you in without giving you the details first.

16 Dec. 2015

City stays for a boy from the country....

You’ll probably agree that 2015’s been not so much about individual ingredients or food items (if we ignore the explosion of tacos) but all about diet trends – paleo, vegan, raw food, and fasting to name a few.

My money’s on things changing in 2016

6 Nov. 2015

Tell The Chef

Things have changed since the nights I'd work with my old friend Shane - well past 10pm serving up plate after plate of coral trout to a sea of people whose faces we never saw. Over a recent catch-up, I told him how different my game was now, and how much my mindset has improved since starting to work for myself.

1 Oct. 2015

I really thought we had a deal

Rach was going to let you know I'm the new ambassador for Profile Magazine's Gourmet section. It's been in the cooker for a while now, and we were so excited when it hit the streets back on September 1.
Rach let all of her InsuranceWorks clients know right away.

But you were forgotten...