Phoenix Hospitality Group

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6 CANAPES + 2 SUBSTANTIAL                               $65.00 PER PERSON




  • Rolled prosciutto stuffed with rocket and a drizzle of olive oil GF
  • Mini buffalo mozzarella and cherry tomato brochette GF V
  • Devilled eggs with smoked salmon, soft dill cream cheese and caviar pearls
  • Beef teriyaki sushi with Japanese mayonnaise GF
  • Fresh Sydney rock oysters with a wasabi flower GF
  • Roasted capsicum and sage puree shots GF V
  • Spicy chicken roulade on melba toast
  • Chili prawn skewer with riberry confit GF
  • Cured beetroot gravlax on crouton with lime chili pearls
  • Tropical fruit cured overnight in balsamic GF V



  • Savory tartlets filled with chili cream cheese, rolled salami and green olives
  • White sardine puffs with avocado, dill and hints of zartar spice
  • Prosecco & maple – glazed pigs in a blankets GF
  • Grilled kangaroo skewers with ginger, lemon and honey glaze GF
  • Lemon & pea croquettes, potatoes, parmesan cheese GF
  • Mushroom arancini V
  • Mini pancake topped with sour cream and roasted asparagus V
  • Tsukune Japanese style chicken meat balls GF
  • Mushroom arancini, aged parmesan, truffle
  • Chili lime chicken satay served in a shot glass GF



  • Fruit brochette – Grand Marnier soaked fruit with raspberry reduction and aged balsamic GF
  • Sweet chocolate tart garnished with apricot glazed strawberries V
  • Berry mousse tarts V
  • Churros cream puffs V
  • Mini red velvet cupcakes V
  • Mini doughnut with ganache filling V
  • Éclair cups with fresh cream V
  • Caramel and peanut cups V
  • Strawberry shortcake pops V
  • Churros chocolate bites V
  • Baked caramel ravioli V
  • Strawberry white chocolate pops V
  • Mini white and milk chocolate tarts V
  • Choc nut crunch pops V


SUBSTANTIAL CANAPES   $15pp, per item

  • Spicy chicken satay and rice GF
  • Beef stroganoff with rice GF
  • Cabbage and rice rolls GF V
  • Mini fish chili wraps
  • Thai noodle box
  • Beef Sliders chicken or beef


LIVE STATIONS  $19pp (50 pax)

  • Stir fry
  • Pasta
  • Peking duck pancake
  • Sushi and sashimi
  • Indian
  • Ice cream and Sundae station, salted caramel, chocolate, nuts, sprinkles, waffle cones
  • Crepe station, nutella and condiments


PLATTERS **10 people per platter
 Cold cuts and smoked sausages $120
Antipasto platter, roasted Mediterranean vegetables, cured meats, pecorino, grissini $99
v  BBQ grill seafood skewers and breads and dips $180
v  Asian board, deep fried wontons, dim sums, handmade spring rolls $110
v  Australian cheese platter $150.00
v  Indian platter mixed selection $130
v  Sushi and Nigari $210.00
v  Vegetable crudities and dips, carrots, celery , broccoli, cherry tomatoes, olives $60



Crispy pork belly twice cooked with a roast pumpkin puree micro carrots and candied pecan nuts with a rich bush tomato balsamic jus GF

Nicoise Salad with a twist, freshly poached farmed eggs with perfectly seared fresh peppered tuna GF

Handmade caramelized onion and goat cheese tart with onion jam marmalade and fig chutney GF

Roasted vegetable stack served with confit onion jam and roast capsicum sauce V

Emu carpaccio with fresh arugula, olive oil and sea salt GF

Crocodile loin brochette grilled with roasted pumpkin puree basmati rice cranberry and orange sauce GF

Goat cheese and truffle pie with light sautéed vegetables placed into a crisp short crust pastry


Main course

Chicken breast stuffed with ricotta cheese and sundried tomatoes on a bed of smash roasted chat potatoes with hint of lemon, thyme and kalamata olives chicken jus lie GF

Scotch fillet with roasted peppered kifler’s and steamed greens with roasted sesame seed GF

Pan Seared Barramundi with artichoke puree, zucchini farci and green garlic salsa verde GF

Pork loin chop with a honey wattle seed glazed served roasted candied sweet potatoes and rich cheesed green beans GF

Pan seared Red Snapper placed on tomato and olive risotto with pak choy, baby carrots and a champagne and garlic cream sauce GF

Watercress and Endive salad with roasted golden beets, goat cheese pecan nuts and mandarin segments’ blood eggplant and a light citrus dressing GF V

Vegetable Moussaka with ribbon vegetables cream white sauce GF V



Strawberry smooth soup with a floating meringue with chocolate pearls and sugar candy

Panna cotta 3 ways creamy mixed with mango, raspberry and blue berry GF

Chocolate lava cake with melting lava served warm with caramel pecan ice cream GF

Deconstructed lamington with fresh cream and berries GF

Pavlova with fresh vanilla bean cream and berry and mint compote GF

Pecan pie with caramelized roasted pecan with a vanilla bean cream

Brady snap basket filled with strawberries and cream


Freshly brewed Coffee and a selection of Herbal Teas with chocolate accompaniments