Canapés

  • Chef Tim's Favorite Canapés

    An Amazing Canapé Collection Gathered Over the Years (following the image above from left to right)

    • Spot Prawn
      Grilled Spot Prawns with Ocean Trout Mousse, Ikura and Salmon Skin Chips
    • Foie Gras
      Pan Seared Foie Gras on Mini Apple Pie with Fleur de Sel and Nasturtium
    • Beef & Truffle
      Beef Tenderloin Rouleaux filled with Mushroom Duxelles, Black Truffle and Green Apple Confit
    • Burrata
      Burrata Bruschetta with Pesto Scented Vine Tomatoes, Rouille and Basil Spherification (V)
    • Hokkaido Scallop
      Squid Ink Infused Hokkaido Scallop Mousse with Hokkaido Scallop Tataki and Minty Grapefruit
    • Chocolate Sphere
      Dark Chocolate Sphere Filled with Dark Chocolate Mousse, Topped with Edible Gold
    • Butter Cream Cakes
      Ristretto Butter Cream Cake with Edible Marzipan Ladies Shoe

Course Menus

  • Sea & Earth

    Boston Lobster Cannelloni filled with Fennel Salad, Baeri Caviar, Celeriac Mousseline and Seaweed Salad

  • Scallops & Truffle

    Hokkaido Scallops Cooked in Puff Pastry with Pesto, Baked Romaine Lettuce and Black Truffle Sauce

  • Japanese Red Sea Bream

    Poached Japanese Red Sea Bream with Heirloom Carrot Emulsion, Spot Prawn Carpaccio, Rocket Chunky Mash, Green Apple and Leek Chips

  • Wagyu Beef

    Slow Cooked Wagyu Beef Rib Eye with Rainbow Ratatouille, Baked Bone Marrow, Crisp Kale and Red Wine Jus

  • Dark Chocolate Sphere

    Dark Chocolate Sphere filled with Dark Chocolate Mousse, Italian Meringue, Marinated Strawberries and Edible Gold

Luxury Buffets

  • Lobster Salad

    Boston Lobster Salad with Portobello Mushroom Duxelles, Parmesan Cheese Shavings and White Chocolate Dressing

  • Pumpkin & Chestnut

    Butternut Pumpkin Soup with Roasted Chestnut Crumble and Rock Salt Baked Sweet Potato (V)

  • Cod Fish

    Miso Braised Black Cod with Dashi Emulsion, Baby Spinach and Vegetable Pearls

  • Beef Cheek Stew

    Slow Cooked Beef Cheek Stew with Celery, Thyme Jus and Cevenne Onion Confit

  • "Chef's Signature" Risotto

    Black Truffle Risotto with Fresh Herbs, Aged Parmesan Cheese Shavings and Fresh Truffle (V)

  • Ratatouille & Burrata Cheese

    Grilled Green Zucchini, Yellow Zucchini and Australian Eggplant in Red Capsicum Reduction with Pesto Scented Vine Tomatoes and Burrata Cheese (V)

  • Potted Plant

    Dark Chocolate Mousse with Black Berry Compote, Brownie Crumble, Edible Gold and Fresh Mint