Savoury Tartlets – Woodside goats curd and a mixture of roasted red capsicum and caramelised onion tartlets topped with deep fried leek. Cold.
Caesars Bites – Baby Cos lettuce, crunchy prosciutto ham, shaved parmesan, local egg , crunchy croutons all drizzled with an anchovy aioli. Cold
Pulled pork tortilla’s – Crunchy baked tortilla cups served with creamy apple slaw and pulled pork.
Spanakopita – Spinach, Bulgarian sheep’s fetta and ricotta cheese parcels all brushed with locally made Quandong syrup. Hot
Prawn tempura – Lightly battered Spencer Gulf King Prawns served with a toasted sesame and Japanese soy dipping sauce. Hot
Tandoori chicken – Oven baked chicken thigh pieces coated in a medium spiced yogurt Tandoori sauce and served on skewers. Hot
Lamb and red lentil pastries – Golden puff pastry baskets filled with a red lentil tabouli and shredded slow roasted lamb. Cold
Smoked salmon pikelets – Mini pikelets topped with crème fresh, smoked salmon and crunchy deep fried capers. Cold
Stuffed mushroom caps – Oven baked mushrooms stuffed with locally smoked ham, cashew nut pesto and melted Watsonia cheddar cheese. Hot
Three way peppered fillet steak – Fillet steak pieces coated in a three peppercorn sauce and topped with a horseradish cream and finley slices snow peas. Cold
Chorizo and Halloumi delights – Mexican style chorizo sausage topped with grilled halloumi cheese and semi sundried tomato. Cold
Moroccan lamb – Chilled lamb back strap stuffed with a Moroccan style ratatouille, topped with a creamy garlic aoli. Cold.
Safron Aroncini balls – Sicilian Safron and Parmesan cheese stuffed risotto balls encrusted with golden breadcrumbs. Hot
Vietnamese cold rolls – Rice paper rolls stuffed with coconut poached chicken and a vermicelli noodle salad, served with an Asian inspired dipping sauce. Cold
Spring rolls – Home made filo pastry rolls stuffed with chinese cabbage, pork mince and vegetables and served with a quandong chilli sauce. Hot
Menu items are subject to seasonal availability. Menu prices are charged according to the cost and availability of ingredients.