Ghost II

BUFFET PLATTER MENU

GOLD BUFFET PACKAGE – $116 per head
(2 x canapés on arrival, 2 cold platters, 2 warm platters, 1 dessert platter)

PLATINUM BUFFET PACKAGE – $137 per head
(2 x canapés on arrival, 3 cold, 3 warm platters, 2 dessert platters

Cold Platters
Pepper-seared Black Angus carpaccio with celeriac remoulade, fresh watercress and lemon (gf)
House-smoked Petune ocean trout with pickled red onion, capers and horseradish cream fraiche (gf)
Cured and aged salumi ,olives , pickled red onion,grilled eggplant ,cold-pressed organic olive oil dressing(gf)
Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)
Poached Yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad

Warm Platters
Grilled Tasmanian salmon with butternut pumpkin,gnocchi,ricotta,lemon
8 hour slow-cooked S.A sumac spiced lamb shoulder with pomegranate molasses, kale,bbq zucchini and warm Israeli couscous
Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)
Free-range de-boned chicken roasted,chorizo,blackened sweet corn,grilled red peppers ,lemon (gf)
Crispy-skinned W.A Cone Bay barramundi pickled chilli,sticky Asian greens ,hot lime (gf)

Dessert Platters
Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream Strawberry cheesecake coconut crumble strawberry ice cream
Strawberry cheesecake coconut crumble strawberry ice cream
Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)
Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

** Share Platter option will also include complimentary platters of **
Green micro salad with shaved radish, red onion and cold-pressed dressing
Fresh baked bread rolls and Pepe Saya butter

Ghost 2 Canape Menus by Sydney Elite Chefs Matt Bates

Canape Selection 1
$79 per person
Includes 3 cold canapes, 3 warm canapes, 1 substantial canape and 1 dessert canape

Canape Selection 2
$95 per person
Includes 4 cold canapes, 4 warm canapes, 2 substantial canapes, 1 dessert canape

Canape Selection 3
$120 per person
Includes 4 cold canapes, 4 warm canapes, 2 substantial canapes, 1 dessert canape + choice of one of the following food stations (Sashimi station ,Glazed ham station , Charcuterie & Cheese station)

Standard Selections

Cold
Freshly shucked Sydney rock oyster with cucumber and apple cider dressing (gf)
Miniature short-crust tart with heirloo, cherry tomato, buffalo mozzarella, panzanella salad on spoon (v)
Raw yellowfin tuna poke, wasabi avocado, soy beans, cucumber, pickled ginger (gf)
Black Angus beef carpaccio, King brown mushroom, miso mayonnaise, crisp shallots (gf)
Cured Tasmanian Salmon with ruby orange, shaved radish, avocado, hummus, dukkah
Cold peeled King Prawns with citrus mayo (gf)
Shredded Thai chicken salad. crisp noodles, chilli, lime

Warm
Fresh pea, chilli and mozzarella risotto balls with panko crust (v)
Seared Clean water scallops, Serrano, dry chilli, broad bean, aioli tart
Crispy shredded duck filo cigars with spiced orange glaze
Twice cooked pork belly, miso caramel, pickled ginger, spring onion on spoon (gf)
Grilled Queensland tiger prawns, coconut salad, sriracha mayonnaise, lemon on spoon (gf)
Wagyu beef mini pie with home-made short-crust pastry and spiced tomato sauce

Substantial Selections
Moroccan spiced chicken, chermula, chickpea, cucumber Rita (bamboo boat)
Orecchiette pasta with tiger prawns, gnocchi, kale, lemon salsa verde (bamboo boats)
8-hour slow-roasted Berkshirepork belly with pickled Chilli, red slaw and apple relish slider
Seared Tasmanian salmon with shaved fennel, cucumber, black sesame seeds and mint tahini yoghurt (bamboo boat)
Crispy fried Korean chicken, kimchi slaw, red eye mayo on milk bun

Dessert Canape Selections
Miniature hand-made short-crust tart filled with lemon curd and strawberries (can be gf)
Organic dark chocolate and passionfruit mini tart
Mini brownie with Valrhona chocolate mousse and mascarpone (on spoon)
Salted caramel and chocolate crumble tart
Triple cream brie with pear and caramelized walnut on crisp

GHOST 1 In House Canape Menu
Guest numbers less than 20 people
Select as many canapes as you prefer

Create your own Canape Package
$8 per canape
$450 chef fees for 4 hour charter
Additional chef fees applies to charter longer than 4 hour
Minimum of 8 canapes is required for a 4 hour charter
Clients can choose the same canape more than once

Cold Canapes
Balsamic Glazed Crimson Grape, Whipped Gorgonzola and Prosciutto Tart
Golden Potato and Sweetcorn Blini with Ocean Trout Caviar and Crème Fraiche
Salted Watermelon, Marinated Labneh, Dukkah & Crisp Flatbread
Bruschetta of Buffalo Mozzarella, Crushed Peas, Mint & Truffle Pecorino
Fresh QLD King Prawns with Yuzu Mayo and Furikake
Market Best Pacific Oysters with French Mignonette Dressing and Fresh Lemon
Traditional Peking Pancakes with Pickled Cucumber and Spring Onion
– Chinese Roast Duck
– Vegan Seasonal Vegetable
Rice Paper Rolls with Fragrant Herbs and Sweet Soy Dipping Condiment
– Vegan Organic Tofu, Shimeji, Enoki and Shitake Mushroom
– Tiger Prawn and Green Mango
– Honey Soy Chicken and Avocado

Hot Canapes
Seared ½ Shell QLD Scallops with Wakame, Toasted Sesame and White Soy Vinaigrette
“Beef Wellington” Ground Grass Fed with Spiced Sour Cream Pastry and Béarnaise Emulsion
Slow Cooked Chicken and Leek Pie with Native Tomato Chutney and Italian Parsley
Braised Beef Cheek and Stout Short Crust Pie with Caramelised Onion Relish
Roasted vegetable frittata with herbed goats cheese
“Ghost Yum Cha” Steamed Handmade Cantonese Dumplings (select 3)
– Prawn Har Gau dumpling
– Spinach and Tofu dumpling
– Sea Scallop and Tiger Prawn Dumpling with Black Vinegar
– Morning Glory, Garlic and Spring Onion and Soy Chilli Dressing
– Shanghai Pork Dumpling (Xiao long bao)

Dessert Canapes
‘Bounty’ Crisp Waffle Cone with Coconut Sorbet Dipped in Belgium Chocolate Ganache
“Signature Dessert” Raspberry Ripple, Almond, Lemon and Whipped Ricotta Cannoli
Espresso Gelato and Belgium Chocolate Bon Bon

NOTE: Each canape has a serving of between 1.5 and 3 per perso

Desserts

Dark chocolate pave, poached strawberry, cream fraiche, strawberry ice cream
Salt caramel, chocolate slice, banana fritters, peanuts, chocolate ice cream
Coconut panna-cotta, mango, crumble, coconut sorbet
Vanilla cheese cake, mixed berries, orange cardamom ice cream
Local and imported cheeses, fig loaf, flat bread, apple cherry chutney

SEAFOOD BUFFET MENU

$160 per person inc gst

Canapés

Miniature short-crust tart with hummus and spiced butternut pumpkin (v)

Seared Hervey Bay scallops with chorizo and sourdough crumb (on spoon) (can be gf)

Cold:

Seafood platter with a selection of oysters, tiger prawns, Balmain bugs, chilled mussels, Caper mayonnaise, citrus aioli (Lobster on request, price depends on market value)

Cold Platters

Pepper-seared Yellow fin tuna carpaccio with celeriac remoulade, fresh watercress and lemon (gf)

QLD spanner crab (de-shelled) Heirloom tomato medley, avocado, radish, cucumber, light chilli

Warm Platters

Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)

Large king prawns with butternut pumpkin, Persian fetta and Harissa (gf)

Buffet Includes

Steamed new potatoes

Wild rocket, shaved pear, pecorino, aged balsamic dressing

Spiced cauliflower, chickpeas, Rita salad

Handmade bread rolls, cultured butter

Dessert:

Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)

Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

Sashimi Station
$20 per person
Kingfish, tuna and fresh seasonal seafood served raw and carved to order

Sushi and Sashimi Station
$23 per person
Selection of hand made sushi and fresh seasonal seafood served raw and carved

Dumpling Bar
$17 per person
Selection of steamed seafood, meat and vegetarian dumplings served with a variety of dipping sauces

Oyster Tasting Station Or Roaming Oyster Shuckers
$23 per person
Freshly shucked regional oysters from around Australia – Sydney Rock, Pacific’s and Flats

Glazed Ham Station
$17 per person
Served warm and carved to order served with mustards, pickles and soft rolls

Caviar Tasting Station
Price on enquiry
Selection of caviars, ice bowl, complete with hostess to guide though the caviars

Charcuterie & Cheese
$16 per person
Selection of cured and smoked meats, cheeses, pickles and house-made chutneys

Just Cheese
$15 per person
Wide selection of both local and imported cheeses with various breads and classic accompaniments

Children’s Menu – $36 per head

Margarita pizza fingers
Free range chicken nuggets chips and Mayonnaise

Mini spaghetti Bolognese bowls

Fruit skewers
Mini pavlova nests ,strawberries , ice cream

Silver Package

$20 PER PERSON PER HOUR

Josef Chromy Pinot Noir Chardonnay NV, TAS

Mandoleto Pinot Grigio, Veneto Italy

Burns and Fuller Chardonnay, Barossa SA

Fontanet Rose, Langeudoc France

Yering Station ‘Little Yering’ Pinot Noir, Yarra Valley VIC

Deep Woods Cabernet Shiraz, Margaret River WA

Corona, Mexico Peroni, Italy

Gold Package

$30 PER PERSON PER HOUR

Veuve Clicquot Brut NV, Champagne France

Terra Viva Pinot Grigio, Veneto Italy

Scarborough Chardonnay, Hunter Valley NSW

Coup de Genie Rose, Provence France

Stoney Rise Pinot Noir, TAS

The Hedonist Shiraz, McLaren Vale SA

Corona, Mexico Peroni, Italy

Platinum Package

$40 PER PERSON PER HOUR

Ruinart Blanc de Blanc, Champagne France

Domaine Nozay Sancerre, Loire Valley France

Shaw and Smith M3 Chardonnay, Adelaide Hills SA

Sainte Marguerite Grande Rose, Provence France

Mount Edward Pinot Noir, Central Otago NZ

Glaezter ‘Bishop’ Shiraz, Barossa Valley SA

Corona, Mexico Peroni, Italy

Prestige Package

$150 PER PERSON PER HOUR

Dom Perignon 2009, Champagne France

Grosset Polish Hill Riesling, Clare Valley SA

Bannockburn ‘SRH’ Chardonnay, Geelong VIC

Domaine Ott ‘By Ott’ Rose, Provence France

Ata Rangi Estate Pinot Noir, Central Otago NZ

Leeuwin Estate ‘Art Series’ Cabernet, Margaret River WA

Corona, Mexico Peroni, Italy