CANAPE PACKAGES

Canapés are a beautiful way to welcome your guests to Pier Farm. Let us pass these delicate little morsels while we organise drinks for your guests on arrival.

$50 per person : Includes 5 varieties

$60 per person : Includes 6 varieties

$70 per person : Includes 7 varieties

$80 per person : Includes 8 varieties

SMALL BITES

Serving sizes are approx. 2-3 pieces per person per selection.

Mushroom arancini

Three cheese croquettes

Salmon tartare on blini

Anchovies chilli and lemon on toast

Chargrilled chicken skewers

Chargrilled king prawn skewers

Natural oysters (approx 1-2 per person)

SOMETHING MORE SUBSTANTIAL

1 serving per person per selection.

Fish & Chips

Ricotta gnocchi in Napoli sauce

Soft shell crab and chipotle sauce sliders

Pulled pork shoulder and slaw sliders

ADDITIONS

PRE-DINNER CANAPES

$15 per person

A variety of 3 canapes will be served to your guests prior to your sit down meal. Ideal for an evening event or to fill the break between your ceremony & reception.

ANTIPASTO PLATTERS TO SHARE

$15 per person

Platters of our Chef’s selection antipasto on the tables for the arrival of your event.

CAKES

You are welcome to supply your own cake for your event. A service fee will apply should you wish to have your own cake.

This fee be waived when a three course dining option is selected.

CHILDREN’S MEALS

$20 per child

The following options for children’s meals are available

(suitable for children under the age of 10)

Fish & Chips

Calamari & Chips

Chicken Nuggets & Chips

Spaghetti Napoli Sauce

Mini Sliders & Chips

SET MENU’S

Groups of up to 40 guests can enjoy a selection from one of our set menus, with three options to choose from in each course.

SAMPLE 2 COURSE MENU

$75 per head

ENTREES

CALAMARI FRITTI, ROCKET, CRISPY SHALLOT, LEMON VINAIGRETTE

CHEF’S SELECTION ANTIPASTO PLATE

RICOTTA GNOCCHI, TOMATO SUGO

MAINS

SCOTCH FILLET, BRAISED SHALLOT, ONION SOUBISE, RED WINE JUS

FISH FILLET OF THE DAY, SEASONAL VEGETABLES, SAUCE VIERGE

PAN ROASTED CHICKEN, PEPERONATA, PARIS MASH

ACCOMPANIMENTS FOR THE TABLE

GARLIC AND ROSEMARY POTATOES

PIER FARM GARDEN SALAD

SAMPLE 3 COURSE MENU

$95 per head

ENTREES

CALAMARI FRITTI, ROCKET, CRISPY SHALLOT, LEMON VINAIGRETTE

CHEF’S SELECTION ANTIPASTO PLATE

RICOTTA GNOCCHI, TOMATO SUGO

MAINS

SCOTCH FILLET, BRAISED SHALLOT, ONION SOUBISE, RED WINE JUS

FISH FILLET OF THE DAY, SEASONAL VEGETABLES, SAUCE VIERGE

PAN ROASTED CHICKEN, PEPERONATA, PARIS MASH

ACCOMPANIMENTS FOR THE TABLE

SLOW ROASTED POTATOES, ROSEMARY, GARLIC

PIER FARM GARDEN SALAD

DESSERT

PAVLOVA, SEASONAL FRUIT, CHANTILLY CREAM

TIRAMISU

SELECTION OF CHEESE

VEGETARIAN OPTIONS

ENTREE: YARRA VALLEY ROASTED CAULIFLOWER

MAIN: RICOTTA GNOCCHI, TOMATO SUGO

DESSERT: SELECTION OF SORBET

ALTERNATE SET MENU

For groups larger than 40 an alternate menu is available. Two options are selected from the following menu and dishes are served on an alternate basis.

SAMPLE 2 COURSE MENU

$70 per head

ENTREES

CALAMARI FRITTI, ROCKET, CRISPY SHALLOT, LEMON VINAIGRETTE

CHEF’S SELECTION ANTIPASTO PLATE

RICOTTA GNOCCHI, TOMATO SUGO

YARRA VALLEY ROASTED CAULIFLOWER

MAINS

SCOTCH FILLET, BRAISED SHALLOT, ONION SOUBISE, RED WINE JUS

FISH FILLET OF THE DAY, SEASONAL VEGETABLES, SAUCE VIERGE

PAN ROASTED CHICKEN, PEPERONATA, PARIS MASH

PACCHERI, BEEF AND PORK RAGU

ACCOMPANIMENTS FOR THE TABLE

SLOW ROASTED POTATOES, ROSEMARY, GARLIC

PIER FARM GARDEN SALAD

VEGETARIAN OPTIONS

ENTREE: YARRA VALLEY ROASTED CAULIFLOWER

MAIN: RICOTTA GNOCCHI, TOMATO SUGO

SAMPLE 3 COURSE MENU

$90 per head

ENTREES

CALAMARI FRITTI, ROCKET, CRISPY SHALLOT, LEMON VINAIGRETTE

CHEF’S SELECTION ANTIPASTO PLATE

RICOTTA GNOCCHI, TOMATO SUGO

YARRA VALLEY ROASTED CAULIFLOWER

MAINS

SCOTCH FILLET, BRAISED SHALLOT, ONION SOUBISE, RED WINE JUS

FISH FILLET OF THE DAY, SEASONAL VEGETABLES, SAUCE VIERGE

PAN ROASTED CHICKEN, PEPERONATA, PARIS MASH

PACCHERI, BEEF AND PORK RAGU

ACCOMPANIMENTS FOR THE TABLE

SLOW ROASTED POTATOES, ROSEMARY, GARLIC

PIER FARM GARDEN SALAD

DESSERT

VANILLA PANNA COTTA

PAVLOVA, SEASONAL FRUITS

LEMON AND VANILLA CHEESECAKE

SELECTION OF CHEESE

VEGETARIAN OPTIONS

ENTREE: YARRA VALLEY ROASTED CAULIFLOWER

MAIN: RICOTTA GNOCCHI, TOMATO SUGO

DESSERT: SELECTION OF SORBET