MENU ONE

COLD CANAPES

MARKET OYSTERS yuzu spritz, cucumber

SMOKED CHICKEN blue corn tostada, torched corn, black bean puree, avocado & queso fresco

SWEETCORN TART corn custard, corn pastry, scorched corn & salt & vinegar popcorn

HOT CANAPES

SHALLOT TARTE TATIN goats' cheese, salt baked beetroot & raspberry vinegar caramel

MUDCRAB BEIGNET roasted crab bisque mayonnaise & nasturtium

WAGYU BEEF SKEWER rosemary, yakiniku & finger lime

SLIDER

VICTORIAN BEEF CHEESEBURGER SLIDER maple bacon, burger sauce & pickles

HAND BOWL

TRUFFLED MUSHROOM & TALEGGIO TORTELLINI burnt butter, sage & Grana Padano parmesan

MENU TWO

COLD CANAPES

ARTICHOKE CORNETTO Jerusalem artichoke crème, artichoke chips, black garlic & nasturtium

MUSSEL ESCABECHE saffron, chili & nduja gremolata

SMOKED LAMB puri, vindaloo, yoghurt, & chili

HOT CANAPES

MAC & CHEESE CROQUETTE chimichurri mayonnaise

STEAMED BUN 'DONUT' red braised pork, slaw, furikake & finger lime

MINI JACKET POTATOES saltbush, onions, bacon mayo

SLIDER

PORK BAHN MI mini milk bun, glazed pork, pickled vegetables, chicken parfait & kewpie mayo

HAND BOWL

BRAISED GIPPSLAND BEEF RENDANG steamed rice, coconut & coriander

MENU THREE

COLD CANAPES

BBQ OCTOPUS guindilla, toum & puffed grains

STEAK FRITES layered potato, classic beef tartare, smoked egg yolk & horseradish

ST COLUMBO BLUE CHEESE & WAGYU BRESAOLA TART Melbourne rooftop honey & hazelnuts

HOT CANAPES

PEA & HAM smoked ham hock & house mustard croquette with tarragon & pea emulsion

ABROLHOS ISLAND SCALLOP PIE café de Paris, puff pastryt

CHICKEN & WAFFLES buttermilk chicken, waffles, Nashville sauce & chilli maple

SLIDER

CHEVAP & FLATBREAD soused onion, confit garlic yoghurt & herbs

HAND BOWL

GRILLED PRAWN RISOTTO bisque, creme fraiche & Yarra Valley salmon pearls

Hero Stations

Hero stations, when added to a canape package will be catered to accommodate your guest Minimum of 75 people.

GRAZE

Selection of cured meats, terrines & parfait, marinated grilled vegetables, Victorian cheeses, Brasserie breads, pane croccante & lavosh $30 pp

FROMAGE

Selection of Victorian cheese makers, served with house made pastes & chutneys, Brasserie breads, pane croccante & lavosh. $26 pp

PINCHOS

Traditional Spanish, tapas like snacks and dishes. Selection of:-Cured scallop, citrus & espelette pepper-Manchego & sobrasada croquettes with honey-Prawn skewer, charred pineapple & jamon-Salt cod fritters with cod roe mayonnaise-Anchovy toasts, peppers & herbs-Marinated olives & Rustica breads. $35 pp

PRAWN COCKTAIL

Try our retro Prawn cocktail served in elegant glassed stacked to impress. Australian King prawns served with crisp gem lettuce, Marie rose sauce, cucumber, avocado, crème fraiche & Yarra Valley salmon roe. $28 pp

SMOKE HOUSE

Traditional American smoked meats pork shoulder, pork ribs, beef brisket, sausages & chicken served with mac & cheese, slaw, potato salad, pickles & corn bread. $33 pp

Interactive Stations

Interactive stations are created to enhance and elevate your cocktail function, mingle with the chefs, hear their stories and to try some delicious food along the way. Interactive stations MUST have a minimum of 100 guests

SUSHI TOWN

Authentic and traditional sushi & sashimi made by our sushi chefs, using local Victorian produce & using classical Japanese techniques. Our sushi chef will be creating California rolls, maki rolls, uramaki and temaki & slicing Australia’s most sustainable and freshest sashimi. Served with Tasmanian wasabi, soy, young white pickled ginger & crisp nori. $24 pp

SWETA’S FORBIDDEN SUCKLING PIG

A nostalgic childhood dish for Sweta Baichoo, cooked from her long-life neighbours in Mauritius, a dish were culture, religion and creativity meet. Roasted & stuffed suckling pig, served with Creole ‘MOONFAN’ fried rice, mango & papaya salad with smoked peanuts chutney, Rougaille sauce & fresh baguette. $35 pp

SHIRLEY’S HAINANESE CHICKEN & RICE

A family favourite in Shirley’s household, a dish that her mum cooked when she was a child and when felt under the weather. Shirley has perfected this dish of poached chicken, chicken fat rice, spring onion relish, smashed cucumbers & aromatic herbs. $32 pp

SEAFOOD & CAVIAR BAR

Immerse yourself in a celebration of Australia’s finest seafood, prepared before your eyes by our talented chefs. Indulge in freshly shucked oysters, succulent King prawns, delicate cured scallops, Australian bay lobster, and blowtorched Spencer Gulf Kingfish crudo, alongside Yellowfin tuna tartare and Fraser Isle Spanner crab served on warm mini crumpets. Complement your seafood journey with an exquisite selection of the world’s and Australia’s most sought-after caviars and pearls — served traditionally with egg, chives, shallots, and blinis. Feeling adventurous? Embrace the moment and try a playful caviar ‘bump’ for the ultimate indulgence. $60 pp

Dessert Stations

MCG PASTRY SHOP

A showcase of timeless pastry classics reimagined with playful twists. From delicate petits gâteaux and handcrafted chocolates to freshly baked cakes, tarts, and viennoiserie, this station celebrates the art of pastry in all its forms. $25 pp

BUILD - A - PAV

Channel your inner pastry chef and create a pavlova that’s uniquely yours. From crisp meringue bases to a rainbow of toppings, guests can mix, match, and pile high their favourites. A playful, interactive station that turns Australia’s most loved dessert into a choose-your-own sweet adventure. $25 pp

LIMONCELLO

A vibrant, interactive dessert experience featuring our house-made zesty and fragrant limoncello sorbet, served from a dedicated station and scooped to order by or pastry chefs. $28 pp

AFFOGATO

House made French vanilla bean ice cream, drowned in freshly brewed Industry Beans coffee. $18 pp

BOUGIE SNOW CONE

Get fancy and have some fun with our bougie snow cone, with our chefs shaving granita over whipped lemon posset and dredged in a lemon verbena & mint syrup. $18 pp