Catering Menus

That means the following menus are here to tempt your appetite and show you what we can offer.

They're not set menus, so let's talk about how we can curate a menu of your favourite foods for your special event.

We believe in sustainable eating - taking care of where produce comes from, how it's handled and using things whole to avoid waste.

Spring / Summer

Oysters, pickled magnolia

Betel leaf, Fraser Island spanner crab, green mango, chilli

Pomona gin cured coral trout, macadamia, finger lime

Beetroot tartare, charcoal oil, goats curd

Betal leaf, sticky eggplant, cashew, kaffir lime

Slow roasted lamb shoulder, warrigal greens pesto

Herb roasted Moya Valley chicken, roasted garlic aioli

Local reef fish over the fire, yoghurt tartar

Porchetta, peach, sage

Silken tofu, crunchy salad, peanut and sesame crumb

Charred eggplant, tahini cream, pomegranate, herb salad

Sweet potato, Noosa Red salsa, black bean, lime, coriander

Caramelised cauliflower, lemongrass chickpea curry, kaffir lime, peanuts

Kipflers, fine herbs, creme fraiche

Charred spring greens, lemon, miso, parmesan

Courgette, garlic ricotta, crisp capers, mint

Bbq carrots, macadamia cream, smoked honey, sunflower

Peach, fetta, mint, almonds

Gem lettuce, herbs, hazelnuts

Flourless chocolate cake, mascarpone, salted pistachio

Lemon myrtle cheesecake, caramelised macadamia

Peach, almond, olive oil cake, creme fraiche

Pineapple carpaccio, coconut yoghurt, passionfruit

ProvidorePrivee lemon meringue