table service

all table service packages include the following:

Bread @ the table
Cutlery, Crockery, Deluxe Paper Napkins and everything required for food service to your guests
Coffee and Tea station with linen
All food service staff for up to four hours from canapés or entree commencement. EXCELLENCE package includes an additional hour of service time

taste package – option 1

COST

Monday to Saturday - $44 per person    |    Sunday - $48 per person

CANAPES TO BEGIN
A choice of four canapés – tray service to your guests – perfect to allow your guests to mingle at the beginning of your function

MAIN COURSE
Choice of two - alternated to your guests at the table

taste package – option 2

COST

Monday to Saturday - $44 per person   |   Sunday - $48 per person

ENTREE
Choice of two - alternated to your guests at the table

MAIN COURSE
Choice of two - alternated to your guests at the table

style package

COST

Monday to Saturday - $56 per person   |    Sunday - $60 per person

CANAPES TO BEGIN
A choice of four canapés – tray service to your guests – perfect to allow your guests to mingle at the beginning of your function

ENTREE
Choice of two - alternated to your guests at the table

MAIN MEAL
Choice of two - alternated to your guests at the table

excellence package

COST

Monday to Saturday - $65 per person    |    Sunday - $69 per person

CANAPES
A choice of four canapés – tray service to your guests – perfect to allow your guests to mingle at the beginning of your function

TO BEGIN
Crusty Bread

ENTREE
Choice of two - alternated to your guests at the table

MAIN MEAL
Choice of two - alternated to your guests at the table

DESSERT
Choose one – served to your guests at the table

additional services

mezze
mezze platters for your guets to begin - $80 ea

linen
we can provide linen tablecloths for guests tables for an additional $1 per person – pick up and drop to mr catering @ greenway

canapés

COLD CANAPES

  • Mixed Sushi
  • Pizzettes with Smoked Salmon, Rocket and Capers
  • Brushetta
  • Corn Fritters with Avocado Salsa
  • Blini with Smoked Chicken & Dill Remoulade
  • Cream Cheese Basil Pesto & Semi-Dried Tomato Crepe
  • Antipasto Skewers
  • Spanish Potato Tortilla with Roast Tomato Relish
  • Mini Yorkshire Pudding with Rare Beef & Horseradish

HOT CANAPES

  • Sang Choy Bow – pork or chicken
  • Tuscan Chicken Skewers with Aioli
  • Spinach, Fetta & Sundried Tomato Tartlet
  • Tempura Fish Goujons & Tartare
  • Sweet Potato & Zucchini Pie with Rice Crust
  • Lamb Koftas with Minted Yoghurt Dip
  • Chicken Peanut Cakes with Sweet Chilli Sauce
  • Little Shepherds Pie
  • Vegetable Spring Rolls with Dipping Sauce
  • Chicken Skewers with Peanut Satay Sauce
  • Thai Fish Cakes with Dipping Sauce
  • Moroccan Spiced Meatballs with Tomato Harissa Sauce
  • Salt and Pepper Chilli Squid
  • Grilled Lamb Skewers with Tsatziki
  • Spinach, Olive and Caper Panzerotti with Chilli Jam
  • Vegetable Samosa with Mango Chutney
  • Grilled Mediterranean Vegetable Pide
  • Portuguese Chicken Dippers with Piri Piri
  • Chipolatas with Garlic Olive Mash
  • Burek Spiced Aegean Meat Pastries
  • Porcini Risotto Taster Spoon
  • Tempura Vegetable with Tamari
  • Little Fish Pies with Dill Remoulade
  • Garlic Prawn Skewers with Aioli
  • Arancini – Risotto Balls filled with Tapenade & Mozarella
  • Salmon Potato Cakes with Dill Remoulade
  • Prawn & Kaffir Lime Wonton
  • Pacific Oysters with Raspberry Vinegar, Lime & Cracked Peppercorn
  • Carpaccio Beef Fillet with Capers, Shaved Parmesan & Virgin Oil
  • Bloody Mary Oyster Shots
  • Prawn and Lime Ceviche Taster Spoon

premium canapés
additional charge may apply

  • Tartare of Blue Eye Cod
  • Asparagus & Salmon Bundle with Lime Aioli
  • Seafood Crepes
  • Peking Duck Pancakes with Shallot, Cucumber, Spicy Sauce
  • Gravlax Salmon with Dill and Lime
  • Asparagus Spear and Prosciutto Bundle with Hollandaise
  • Grilled Lamb Cutlets with Babaganouj
  • Seared Tassie Salmon with Wasabi on Crouton
  • Mini Veal Parmigiana
  • Mini Fillet Mignon with Bearnaise
  • Eggplant And Goat Cheese Fritters
  • Chilli Poppers with Ranch Dressing
  • Rava Prawns with Mango Chutney
  • Thai Beef Noodle Rolls with Dipping Sauce

menu

ENTRÉE

  • Cannelloni of Spinach, Ricotta and Semi Dried Tomato with Napoli & Balsamella
  • Seared Smoked Chicken on Linguine with Sauce Rose & Rocket Oil
  • Mediterranean Vegetable Stack topped With Basil Pesto & Goat Cheese
  • Grilled Beef Fillet on Snowpea & Lime Salad with Chilli Jam & Aioli
  • Thai Chicken Salad with Crispy Greens, Mint, Coriander, Rice Noodle & Sweet Asian Dressing
  • Salad of Salt and Pepper Chilli Squid with Aioli, Curry Oil and Rocket
  • Warm Asparagus with Smoked Salmon, Poached Egg & Hollandaise
  • Tuscan Prawn Brochette with Tomato Basil Salad on Sourdough Crouton with Pesto Aioli
  • Warm Tasmanian Salmon Nicoise Salad with Balsamic Caramel
  • Spaghettini Summer Pasta with Cannelini, Tomato, Spanish Onion and Parsley – topped with Creamy Lemon/Herb Ricotta
  • Tiger Prawns Seared and Flamed in Pernod, with Basil Butter and Creamy Risotto
  • Braised Field Mushroom on Grilled Polenta with Herb and Parmesan
  • Grilled Tasmanian Salmon & Warm Poached Egg Caesar
  • Salad of Seared Lamb Fillet, Roast Beetroot and Creamy Fetta with Sweet Balsamic and Extra Virgin
  • Herb Haloumi, Sautéed in Olive Oil and Served on Grilled Tomato, with Kalamata Olives, Sweet Basil, Crouton and Red Pepper Jam
  • Cajun Style Blackened Beef on Roasted Corn Salsa with Tomato Piccata and Crispy Tortilla
  • Vitello Tonnato – pan-seared Veal Escallops with Semillon reduction and Creamy Tuna & Shallot Mayonnaise
  • Duck Confit on Red Cabbage, Apple & Celery Salad with Raspberry Dressing

MAINS

  • Crispy Blackened Tasmanian Salmon Fillet with Creamy Pea Mash & Meuniere
  • Dukkah Crusted Chicken Breast with Citrus Compote, Rice Pilaf & Warm Seared Vegetables
  • Grilled Barramundi Fillet with Golden Sautéed Smashed Potato, Apple/Walnut Salad and Crème Fraiche
  • Slow Braised Prime Beef with Garlic/Olive Mash, Demiglace and Dijonaise, with Season Vegetables
  • Filet Mignon on Potato Galette with Béarnaise and a Red Wine Jus
  • Chicken Breast with Brie & Pesto, Wrapped in Prosciutto - with Pinot & Aioli
  • Pistachio Crusted Lamb Cutlets on Vegetable Tortilla with Hommos
  • Lamb Shanks – Braised in Red Wine with Mirepoix, on Potato Mash with Gremolata
  • Scaloppini Fungi – Veal Medallions with Button Mushroom and Madeira Jus. Served with Rice Timbale & Crisp Sauté Vegetables
  • Asian Glazed Chicken Breast on Coconut Rice With Braised Bok Choy & Ponzu Sauce
  • Baked Pork Cutlet, served on Canoodle with Cider Glaze and Apple Mustard
  • Crispy Skin Chicken Breast with Pea Mash, Sauternes Jus and Macadamia Red Pepper Pesto
  • Steamed Salmon Fillet on Warm Cuttlefish Noodle Salad with Sambal Mata
  • Char grilled Lamb Fillet on Crispy Risotto Cake with Kalamata Jus and Tomato Tapenade
  • Grilled Prime Sirloin served with Dauphinoise Potato, Shiraz Reduction and Roast Vegetable Ragonde

DESSERTS

  • Mango & Passionfruit Meringue
  • Caramel Pear Pudding with Brandy Butterscotch Sauce
  • Citron Tart & Cream
  • Apple Pie with Icecream
  • Rhubarb and Apple Crumble
  • Italian Raspberry Almond Torte with Cream
  • Sicky Date Pudding with Toffee Sauce
  • Chocolate & Hazelnut Vacherin
  • Summer Berry Tiramisu with Berry Coulis
  • Warm Dutch Chocolate Tart with Cream
  • Chocolate Fudge Brownie with Pistachio Praline Icecream

all menus & pricing subject to change without notice