Cold canapés: Pick 2

• Roast beef on Turkish bread with horseradish

• Cream-cheese croissant with smoked salmon

• Tuna on cucumber with gremolata

• Crab and corn-rice salad with coconut foam

• Goat cheese with beetroot on rice cracker and radish

Entrees: Pick 1

• Basil – gorgonzola dumpling with roast tomatoes, pesto and olive jam

• Crab and Israeli couscous salad with avocado and lime mayonnaise raspberry vinaigrette

• Beetroot cured gravlax with seeded mustard and rediccion rosso

• Smoked chicken with baby cos and bacon jam

• Zucchini fettucine with seared scallops, wasabi aioli and goji berries

• Kaffir lime poached prawns on chilli cucumber salad

Dessert: Pick 1

• Cardamom and orange cream brûlée

• Flour-less chocolate cake with calua glaze and creme fraiche

• Baked wattle-seed ice cream in filo pastry (conditions apply)

• Lemongrass and coconut panna cotta with raspberry sauce

• Strawberry napoleon (layered cream diplomate, fresh strawberries and puff pastry)

Hot canapés : Pick 1

• Coconut crumbed prawns with mango aioli

• Porcini-mushroom aranchini with roast tomato dipping sauce

• Chicken sate kebab with peanut sauce

• Swiss cheese tarts

• Lamb and rosemary beef pies

Mains: Pick 2

• Slow cooked beef eye filet with green peppercorn sauce, baby kipfler potatoes, broccolini with almonds

• Poached chicken with coconut and lime-curry sauce, toasted sesame jasmine rice, asparagus

• Confied Tasmanian salmon with shaved fennel and lime salad, 3 rice and zucchini mix

• Orange braised lamb shanks truffled sweet-potato mash green beans

• Soy and ginger braised pork belly with jasmine rice and bok choy