Share Plates

Share plate catering is worth considering if you’d like the idea of your guests being able to socialising while they eat. Our share plate food philosophy is based around sustainable, local produce, cooked to perfection in a relaxed environment, the perfect setting for an elegant, family style food service.

We offer three share plate packages with varying levels of food, this means there is plenty of flexibility to add a grazing table here or a food station there. To keep things nice and simple, every share plate package comes with everything you’ll need from a catering perspective, please see our packages and inclusions at the bottom of the page. Once you’ve selected the right package for you, we can then simply add your service staff and you’re ready to go!

Please get in touch to discuss your upcoming event, menus options and pricing.



Carpaccio of black market black angus beef, truffle mayo, white anchovies, caper berries, focaccia & shaved pecorino
House cured gravlax, pickled beets, dill crème fraiche & watercress (gf)
Hand made local Burratina, heirloom tomato salad, caramelised balsamic (gf/v)
Bluesalt nicoise salad, crisp potato, black olives, soft egg & baby beans, tomato dressing (gf)
Sauteed calamari rings, chorizo, fennel seed, basil & mint, white bean puree
Italian cured ham, black olive toasts, goats cheese mousse, thyme & avocado, baby herb salad
Citrus Cured snapper, pickled onion, nigella & pink peppercorn, baby coriander & crisp shallot (gf) *replaced with tofu for vegan option

As another option please select 2 hot + 2 cold canapes from our online canapes menu – as a roving style entrée to be served on platters while your guests mingle

Each main share dish comes with complimentary seasonal garnish as standard, check our packages below for side dish options

Brined & roasted Bannockburn chook, cut on the bone
 pancetta & onion bread pudding, peas & tarragon jus roti

Lachlan valley lamb leg, brined for 48 hours, sous vide for 8 hours, served pink
eggplant fondue, tahini-yogurt sauce, pine nuts & greens

Black market black angus skirt steak, marinated for 12 hours, served medium rare
 hand cut potatoes, rosemary salt & café de paris butter (gf)

Kurobuta pork belly, brined for 48 hours, slow cooked for 16 hours, roasted till crisp
sweet & sour style with Kohlrabi slaw, soy sesame mayo, pickled shallot (gf)

Thirlmere slow roast spatchcock halves, marinated and brined for 4 hours 
pancetta & onion bread pudding, peas & tarragon jus roti

Moroccan 16 hour braised Lachlan valley lamb leg
eggplant fondue, tahini-yogurt sauce, pine nuts & greens

 Hake fillets poached in saffron butter
crushed summer greens & grenobloise garnish (gf)

 Goulburn valley king trout fillet
crushed summer greens & grenobloise garnish (gf)

Shoalhaven blue mackerel fillets
crushed summer greens & grenobloise garnish (gf)

Crisp potatoes, aioli & rosemary salt (gf)
Desiree potato ‘boulangere’, confit onions, thyme & roast garlic (gf,v)
Roast root vegetables, confit garlic & lemon thyme (gf,ve,v,df)
Roast dutch carrots, labneh, harissa and hazelnuts (gf,v)
Baby beans, garlic butter & almonds (v)
Roast spiced cauliflower, house labne & jalapenos (gf,v)
Cavolo nero, Broccoli, chill lemon & sea salt (gf,ve,v,df)
Baked eggplant, toasted pine nuts, yoghurt & mint (gf,v)
Braised chickpeas, tomato, kale & feta (gf,v)
Classic summer Ratatouille, Mediterranean vegetables, slow roasted tomato sauce, marjoram & basil (v)
Shaved Brussels, smoked bacon, chestnuts & pecorino
Braised fennel, cherry tomatoes, preserved lemon and black olives, lemon thyme (gf,v)
Macaroni gratin, three cheese sauce, white truffle & parmesan crust

Heirloom tomato salad, mascarpone, caramelised balsamic & purple basil (gf/v)
Roast cauliflower, ricotta, caper & raisin dressing, toasted almonds (veg)
Quinoa, kale & avocado salad, shaved parmesan (gf/ve/v)
Green leaf salad, pickled onion, balsamic dressing (gf/ve/v)
Radicchio, shaved fennel & orange salad hazelnut & truffle vinaigrette (gf/ve/v)
Slow baked beet salad, beetroot labne, walnuts, frisee & shaved golden beets (v)
Butternut squash salad, pomegranate, mint, house tahini & ripped coriander (v)

You may have other ideas for dessert but our range of handmade sweet treats are well worth considering. We recommend an alternate service, please select a maximum of two desserts. Alternately check out our dessert canape and station page for more inspiration.

Rhubarb & Strawberry Eton Mess
vanilla creme fraiche, crispy meringue, fresh mint leaves (gf)

Bluesalt Tiramisu
coffee soil, mascarpone mousse

Vanilla Coyo (gf/ve/df)
mango & passionfruit sauce, mint & toasted coconut

Poached Apple Crumble
caramel sauce, granola crumble

Honeycombe Lover
 choc mousse, honeycomb, crispy golden pearls, edible flowers

Pear Belle Helene (gf)
choc mousse, poached pear, fudge sauce & vanilla creme fraiche

Mon Cheri
choc mousse, cherry & coconut compote, choc soil & freeze dried cherries

Tough Nut (gf)
chocolate mousse, vanilla mascarpone, salted peanut caramel sauce 

Please get in touch for menu options and pricing information

 Crockery and cutlery, service bowls, boards & slates & tongs for inclusive items.
1 x White linen napkin pp & 1.8-metre table linen per guest (suits 6 guests per table)
Rustic bread roll and butter served at your table

Share Plates - Bronze Package
From $35 pp
2 entree or 2 desserts + 2 mains + 3 sides
Ask us to tailor a package to suit your requirements
Note*final price per head will depend on the amount of guests attending your event
Share Plates - Silver Package
From $45 pp
2 entree + 2 mains + 3 sides + 2 desserts
Ask us to tailor a package to suit your requirements
Note*final price per head will depend on the amount of guests attending your event
Share Plates - Gold Package
From $55 pp
2 mains + 3 sides + 2 desserts + cheese platters to finish
Ask us to tailor a package to suit your requirements
Note*final price per head will depend on the amount of guests attending your event

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