Share Plates

Most of our Dishes can be turned into share plates for groups both large and small.  It’s easy just look though the dishes and let us know what you like, from there we can adapt the protein and the garnish into a great shared table.

Here are some menus that we have already done for past clients which work a treat.

 Salumi and grazing

Salumi, proscuttio, bresaola, mortedella with olives, peppers with balsamic, eggplant with capers and lemon, pickled onions.

French Charcuterie

Pate de campagne, duck or chicken liver parfait, saucisson de Lyon or saucisson sec, madeira jelly, cornichon, mustard, and baguette

Sushi and sashimi plates

Salmon, tuna, scallop, prawn, kingfish and snapper, with pickled ginger and wasabi.  Uni all available on request

Selection of artisanal cheese

from Australia and the World with quince, lavosh and crackers, nuts and fruit.

Cheeses vary on season but here is a list of some of our favourite cheeses:

Brillat Savarin, Comte 24 months, Gorgonzola dolce, Shadows of blue, Truffled and aged Manchego, Farm house cheddar, Stilton, Triple cream brie, anything from Holy goat, goats cheese, aged edam, Jarlsberg.

Plus, there are some amazing Artisan cheeses from around the world, just ask and we will let you know what’s available.

Share style menus 

Winter  is a great time to share a beautiful table.  The dishes below and above can easily be turned in to share plates. Here are some previous menus:

French inspired Family lunch or  dinner

Served as shares

Whole roasted organic chicken with lemon and rosemary

Whole roasted Little Joes Sirloin with horse radish and mustard, Jus Lie

Potato Gratin

Brussel Sprouts with bacon

Roasted Roots with garlic and thyme

Green salad with mustard and caper dressing

Dessert

Lemon tart with cream or Chocolate brownie with ice cream

Italian inspired Family lunch or  dinner

Served as shares

Burrata, radicchio, pesto

Potato gnocchi, sage, brown butter, parmesan

Slow Roasted Lamb, roasted garlic and salsa salmoriglio

Roasted rosemary potato’s

Grilled balsamic peppers.

Rocket, pear and gorgonzola salad

Dessert

Tiramisu or Panna Cotta  

Chinese inspired shared banquet.

Sticky Pork Belly Boa

Steamed Dumplings with Prawn and Chive.  black vinegar and soy dipping sauce

Roast Duck Pancake, chive and plum

Crispy Skin Chicken with Ginger and Shallot Sauce. Stir-Fried Asian Greens with Garlic

Vegetable fried rice

Wagyu with black bean, soy and sesame.

Bean Curd with fried chilli and shallots

Lychee and Coconut Panna Cotta. 

 Japanese share menu

TO START:

Edamame

  Steamed young soybeans sprinkled with chili salt

Agedashi Tofu

 Silken tofu cubes lightly fried and served in a dashi-based sauce with grated daikon radish, ginger, and bonito flakes.

Gyoza

 Pan-fried dumplings filled with a mixture of ground pork, cabbage, garlic, and ginger, served with a soy mirin broth.

Miso Soup

Dashi broth, fermented soybean paste, tofu cubes, sliced green onions, and seaweed.  

Sushi and Sashimi

(seasonal seafood chefs’ selection) 

 Sushi Platter and: A selection of nigiri sushi and maki rolls featuring fresh fish, such as tuna, salmon, kingfish, snapper, prawn, and eel, served with pickled ginger and wasabi.

Unagi Don: Grilled freshwater eel glazed with sweet soy sauce (unagi tare) served over a bowl of steamed rice, with sesame seeds and nori.

Sashimi Platter: Thinly sliced raw fish, including tuna, salmon, kingfish, and prawn,  served with pickled vegetables, fresh wasabi and soy sauce.

Robata

Yakitori chicken or Wagyu 9+, soy glaze, grilled leek.

Tempura

Assorted Tempura: Lightly battered and deep-fried seafood and vegetables, such as prawn, fish, scallop, sweet potato, eggplant, carrot and zucchini, served with a dipping sauce and grated daikon radish.

Dessert

Green Tea Jelly with ice cream and seasonal fruit

Tuscan style shared menu

Antipasti

Bruschetta al Pomodoro: Grilled bread topped with ripe tomatoes, garlic, basil, and extra virgin olive oil.

Crostini di Fegatini: Toasted bread with chicken liver pâté, capers, and anchovies.

Salumi plate with giardiniera and green olives  

Primi  

Choose 1

Ribollita: A traditional Tuscan soup made with cannellini beans, kale, cabbage, carrots, celery, onions, and leftover bread.

Pici all'Aglione: Hand-rolled thick pasta served with a spicy tomato and garlic sauce.

Secondi  

Choose 2

Bistecca alla Fiorentina: A classic Tuscan dish of grilled T-bone steak seasoned with salt, pepper, and olive oil, served rare to medium-rare and sliced thickly.

Arista di Maiale: Roast pork loin marinated with garlic, rosemary, and olive oil.

Pollo alla Cacciatora: Chicken pieces cooked in a tomato-based sauce with onions, garlic, rosemary, and black olives.

Contorni (Side Dishes)

Choose 2

Fagioli all'Uccelletto: Cannellini beans simmered with garlic, sage, tomatoes, and olive oil.

Insalata di Rucola e Parmigiano: Rocket salad topped with shavings of Parmigiano-Reggiano cheese, dressed with lemon juice, aged balsamic and extra virgin olive oil.

Patate Arrosto: Roasted potatoes seasoned with rosemary, garlic, and olive oil. 

Dolci

 Choose 1

Tiramisù: Layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa.

Panna Cotta with seasonal fruit and biscotti