Canapés

    • Vegetarian

    • Sicilian olives crumbed with ricotta & spinach

      3.5
    • Bocconcini & grape tomato with basil salsa

      3.5
    • Golden brown crumbed arancini ball

      3.5
    • Zucchini fritters with herb, saffron, aioli

      3.5
    • Mum’s potato, parmesan & parsley fritters

      3.5
    • Balsamic roast pear with gongazola, rocket & ciabatta chips

      3.5
    • Potato & feta croquets with roasted garlic aioli

      3.5
    • Seafood

    • Prawn, fennel, saffron, risotto with asparagus

      5.5
    • Tiger prawns with lemon & cocktail sauce

      5.5
    • Oysters with caviar lime dressing

      5.5
    • Salmon crudo with celery heart & fish caviar

      5.5
    • Smoked salmon with mascarpone chive roll & fish eggs

      5.5
    • Carne

    • Duck rilette with balsamic glaze, apple chutney, ciabatta chips

      4.5
    • Pan fried beef, parmesan herb meatball, provolone & gherkin

      4.5
    • Roasted pork fennel sausages in puff pastry until golden brown

      4.5
    • Sweet

    • French brie with pear & strawberry biscuit

      3.5
    • Cinnamon apple crumble with caramelized almonds, & whipped cream

      3.5

Buffet Menu

    • Buffet

    • Golden brown arancini balls with a tomato, parsley sugo

    • Mums fritters, potato, parmesan, parsley, grated parmesan

    • Chilli dusted calamari, watercress lemon dressing

    • Antipasto, platter, cured meats, olives, provolone, chargrilled rosemary bread

    • Tomato, red onion, basil bruschetta, char grilled rosemary bread

    • Marinated slow braised 5 hour lamb shoulder served with a roasted pumpkin, potato, broccoli dressed in a lamb gravy

    • Rocket, pear & parmesan salad with a lemon extra virgin olive oil dressing

    • Mixed salad with iceberg lettuce, tomato, cucumber, red onion & lemon thyme dressing

    • Seasonal fruit salad

    • Selection of cheeses & biscuits

Set Menu (10-17 people)

For Groups of 10 to 17 Guests

This menu is composed of five different entrées that are served down the middle of the table – a great start to a southern Italian feast. After the entrées, guests will have a choice of mains and desserts.

    • Entrees to Share

    • Potato & parsley fritters

    • Chilli dusted calamari

    • Antipasto prosciutto crudo, soppressata, provolone & olives

    • Arancini balls with grape tomato salsa (v)

      12
    • Mozzarella di buffalo & vine ripened tomatoes, basil & extra virgin olive oil (v)

      16
    • Mains

    • Scotch fillet chargrilled with potato mash & roasted baby beetroot

    • Tagliatelle calabrese with braised pork shank ragù

      28
    • Barramundi pan fried with green lentils, celery, leek hearts & spinach (gf)

      34
    • Veal cotoletta crumbed with tomato, herbs & mozzarella di buffalo

      36
    • Veal scallopini, mixed mushroom & sage butter

      36
    • Desserts

    • Traditional tiramisu with shaved perugino chocolate

    • Crumble apple & cinnamon with caramelised almonds

    • Buffalo milk gelato with berries & yellow gum honey

      14
    • Sides

    • Steamed broccollini with garlic & olive oil

    • Roasted garlic & rosemary chips

    • Sautéed spinach with garlic

    • Rocket & pear salad with pecorino, lemon & extra virgin olive oil (v) (gf)

      12
    • Tossed leaf salad with cucumbers & homemade red wine vinegar (v) (gf)

      12

Set Menu (18-30 people)

For Groups of 18 to 30 Guests

This menu is composed of shared entrées that are served down the middle of the table – a great start to a southern Italian feast. After the entrées, guests will have a choice of mains and dessert.

    • Entrees to Share

    • Potato & parsley fritters

    • Chilli dusted calamari

    • Antipasto prosciutto crudo, soppressata, provolone & olives

    • Arancini balls with grape tomato salsa (v)

      12
    • Mozzarella di buffalo & vine ripened tomatoes, basil & extra virgin olive oil (v)

      16
    • Mains

    • Scotch fillet chargrilled with potato mash & roasted baby beetroot

    • Tagliatelle calabrese with braised pork shank ragù

      28
    • Barramundi pan fried with green lentils, celery, leek hearts & spinach (gf)

      34
    • Desserts

    • Traditional tiramisu with shaved perugino chocolate

    • Crumble apple & cinnamon with caramelised almonds

    • Buffalo milk gelato with berries & yellow gum honey

      14
    • Sides

    • Steamed broccollini with garlic & olive oil

    • Roasted garlic & rosemary chips

    • Sautéed spinach with garlic

    • Rocket & pear salad with pecorino, lemon & extra virgin olive oil (v) (gf)

      12
    • Tossed leaf salad with cucumbers & homemade red wine vinegar (v) (gf)

      12

Verde Restaurant + bar