Buffet / Grazing Tables

Buffet / Grazing Tables

Prices are per item and inclusive of GST. Any desired changes to items can be discussed directly with our chefs, including gluten-free, vegetarian, and allergy considerations. Items are subject to change based on availability and season. 

We offer a drop-off option with detailed instructions, or for a better experience, we can arrange a chef at $100/hour for a minimum of 4 hours (includes cooking, plating, and cleaning) or Head Chef Julien Audibert-Lebon at $125/hour. Wait staff is available at $350 for a minimum of 4 hours (includes carrying the food, pouring drinks, and cleaning). 

Children aged 5 to 10 years are half price! 

Adding platters or pre-canapés is a great idea. See Platters menu. See Canapés menu. 

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Menu 1: The Treat - $55/person ($45 for groups over 20) 
Please select 1 entrée, 2 main courses, 1 hot side, and 1 salad. 

Menu 2: The Feast - $75/person ($65 for groups over 20) 
Please select 2 entrées, 2 main courses, 2 hot sides, and 2 salads. 

Menu 3: The Celebration - $120/person 
Please select 3 canapés, 4 entrées, 3 main courses, 3 hot sides, and 3 salads. 

Bread, butter, dressing, and condiments are included in all menus. 

Recommended Duration: 3 to 4 hours
GF: Gluten-Free 
V: Vegan 
DF: Dairy-Free  

Menu Recommendations

Options

    • Freshly shucked Sydney rock oysters with red wine vinegar & eshallots (GF) 

    • Tasmanian salmon rillettes with lemon, dill & baby capers, topped with gravlax on toast (GF option) 

    • House-made chicken liver pâté with cornichons, pickled onion & sliced baguette (GF option) 

    • Peeled king prawns served with cocktail sauce (GF) 

    • Cured meat selection of San Daniele, saucisson sec, leg of ham with cornichons (GF option) 

    • Grilled salmon filet medium rare served on authentic ratatouille (GF) 

    • Beef eye filet medallions pan-fried to medium rare with pepper sauce (GF) 

    • Grilled chicken thigh fillet marinated in lemon, garlic, and rosemary with a field mushroom, tarragon chicken jus (GF) 

    • Crispy skin barramundi fillet on cauliflower purée and sauce vierge (GF) 

    • Duck leg confit with orange jus (GF) 

    • Beef cheeks Bourguignon slow-cooked for 12 hours (GF) 

    • Green beans with butter, parsley, and garlic (GF) 

    • Mesclun salad with Dijon dressing (GF) 

    • Ratatouille (+$3) (GF) 

    • Gratin Dauphinois (GF) 

    • Paris mashed potatoes (GF) 

    • Heirloom tomatoes and buffalo mozzarella salad with pesto (GF) 

    • Potato salad in a light sour cream and herb dressing (GF) 

    • Garden salad with Dijon dressing (GF) 

    • Niçoise salad with tuna and soft eggs (GF) 

    • Wild rocket, pine nut & shaved parmesan salad with Dijon dressing (GF) 

  • Choice of 2: +$22/person 
    Choice of 3: +$27/person 

    • Mousse au chocolat et sa langue de chat: Dark Belgium chocolate with Chantilly and gaufrette (GF) 

    • Tarte Tatin et sa crème fraiche: Caramelized apple tarte served with Crême fraiche (vanilla gelato +$3) 

    • Crème cuite à la fleur d’oranger et vanille, compote de rhubarbe: Infused orange blossom and French vanilla bean panna cotta with rhubarb compote (GF) 

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