ChefJamesLawrie – Full Menu Package

Breakfast Event Menu

First things first…sit down

@ $25 per person

  • Poached free range eggs, Swiss brown mushroom, smoked bacon & crusty toast
  • Open mozzarella Omelette, smoked ham, fresh tomato salsa, spinach & fetta
  • Sweet potato & roast pumpkin frittata, spinach, rocket & cherry tomato salad (V)
  • House made granola with poached fruit, yoghurt and fresh seasonal berries (GF)

Stand-up & mingle…

@ $30 per person

  • Mini Bacon and egg rolls
  • Fresh fruit and yogurt cups
  • Danish pastries and condiments
  • Fresh juice and sparkling water
  • Plunger coffee and herbal teas

Stand-Up Event Menu

Just a little bit…


  • Chicken & leek tart, shaved smoked Barossa chicken, herb mayonnaise
  • Beef fillet, fried caper, Dijon mustard, garlic crouton
  • Garlic prawn wonton cup, Asian slaw, chilli soy dressing
  • Woodside goat curd tart, beetroot relish, confit spring onion
  • Compressed vodka Watermelon, nori wafer, saffron aioli & nasturtium leaf


  • Caramelised onion, roast jacket potato & sour cream pasties (V)
  • Beef & mushroom hand-made pie parcel
  • Smoked pork & parsnip croquette, Heidi Gruyere cheese
  • Country Chicken & corn arancini balls, Mary rose sauce
  • Prawn, pork and cabbage dumpling, Japanese mayo, spring onion

Just a little bit more…


  • Thai style lemongrass chicken coz lettuce taco (GF)
  • Spiced SA Baby Squid with Asian-slaw (GF)
  • Barossa free range chicken skewer, salsa Verde (GF)
  • Beef brisket sliders, shredded carrot, chilli-lime mayo
  • Slow-roasted shoulder of lamb w/ ancient grains and pomegranate


  • Chocolate truffles (GF)
  • Lemon curd tartlet
  • Vanilla custard slice
  • Choc brownie with raspberry (GF)
  • Linzer cookie w/ vanilla patisserie cream

Lunch & Dinner Event Menu

  • 2 course @ $50 pp
  • 3 course @ $65 pp

Cold Entrées

  • Woodside goats curd, roast beetroot, sticky balsamic, apple foam (GF, V)
  • KI gin cured Tasmanian salmon, watercress, potato salad, preserved lemon (GF)
  • Beef filet Carpaccio with capers, paprika, shallot, dill and lemon (GF)

Hot Entrées

  • Grilled Asparagus, fried shallots, pencil leek, spring onion & miso dressing (V)
  • Gulf of St Vincent Prawn, baby garlic squid, jewelled basmati rice
  • Pressed beef brisket, seared scallop, spinach cream w/ chilli lime


  • Barossa free range chicken, soft polenta, peperonata sauce w/ capers (GF)
  • Beef fillet served medium, garlic spinach, mustard butter and beef jus (GF)
  • Murry Valley pork loin, apple & fennel risotto w/ apple cinnamon foam
  • Pan fried snapper, seasonal greens, lentil braise, lemon cream sauce
  • House made potato gnocchi, Swiss brown mushroom, spinach, Mary Rose sauce (V)


  • Orange bombe Alaska, genoise sponge w/ sticky port syrup
  • Haigh’s chocolate pudding, nougat ice-cream & candied walnut
  • Apple tarte tatin, puff pastry, butterscotch sauce w/ orange parfait
  • Vanilla custard tart with fresh berry compote, rich double cream
  • Baked lemon meringue pie with vanilla cream, raspberry coulis

Share plate Event Menu

Sharing Feast…

  • 2 proteins, 2 sides @ $50 pp
  • 3 protein, 4 sides @65 pp

Carnivore Dishes

  • Slow roasted shoulder of lamb w/ orange, cinnamon, pistachio parsley & honey
  • Murray Valley free range pork, apple & fennel risotto, cinnamon, fennel rocket salad
  • Barossa free range chicken, soft polenta, peperonata sauce w/ capers (GF)
  • Beef fillet served medium, garlic spinach, mustard butter and cocktail potato

Steamed Sides & Roasted 

  • Steamed seasonal greens, roast almond burnt butter
  • Baked potato galette, garlic cream, Heidi Gruyere cheese
  • Roasted carrots & beets, seeded honey mustard dressing

Fresh Sides

  • Vine ripened tomato, cucumber, baby coz (GF, V)
  • Fattoush salad – tomato, cucumber, corn, spring onion, basil, mint, coriander, parsley
  • Baby coz, crouton, parmesan mayo (V)

Dietary requirement options available upon request