Canapés

    • Vegetarian

    • Sicilian olives crumbed and filled with ricotta and spinach

      3.5
    • Bocconcini, grape tomato, basil leaf skewer

      3.5
    • Golden brown arancini ball with cheese and herbs

      3.5
    • Mum’s potato, parmesan & parsley fritters

      3.5
    • Cucumber nest with lemon tzatziki filling

      3.5
    • Seafood

    • Fresh cooked prawns with lemon and cocktail sauce

      5.5
    • Oysters with lemon seasoned dressing

      5.5
    • Salmon crudo skewer with a lemon thyme dressing

      5.5
    • Crab filled ravioli; pan fried until crunchy

      5.5
    • Zeppole e anchovy (traditional potato puff filled with anchovy)

      5.5
    • Canapes Carne

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

      4.5
    • Beef balls pan fried, provolone, gherkin

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

      4.5
    • Salt and Pepper baby quail pieces

      4.5
    • Prosciutto and green leaf bread skewers

      4.5
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Buffet Menu

    • Buffet

    • Selection of dips with bread

      00
    • Mum’s fritters with potato, parmesan, parsley and grated parmesan

      00
    • Penne Calabrese with braised pork shank ragu

      00
    • 5 hour slow braised lamb shoulder marinated in advance with mixed herbs & garlic

      00
    • Roasted mixed vegetables with a garlic and rosemary confit

      00
    • Selection of cheese, fruits with bread and cracker’s

      00
    • Vegetarian arancini balls crumbed with a grape tomato sugo

      00
    • Chilli dusted calamari with lemon and watercress salad

      00
    • Mozzarella di buffalo, vine ripen tomato, basil, extra virgin olive oil

      00
    • Antipasto board, with cured meats, olives, bread, and picked vegetables

      00
    • Orecchiette with a fresh basil pine nut, parmesan pesto

      00
    • Salad of rocket, pear, parmesan, lemon, evoo, seasoning

      00
    • Salad of cucumber, leaf and homemade red wine vinegar

      00
    • Home made traditional Tiramisu

      16
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Set Menu (11-30 people)

For Groups of 11 to 30 Guests

In our family, we love to start with a combination of small starters and antipasti, we invite you to share this tradition – the perfect way to start our Southern Italian feast…buon appetito!

    • Antipasti to Share (11-30)

    • Warmed olives with chilli & garlic confit (v)

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

      16
    • Antipasto prosciutto, salami, cheese, cucumber yogurt, breads

      16
    • Chilli dusted calamari, watercress salad, lemon

      18
    • Arancini balls with grape tomato salsa (v)

      18
    • Secondi (11-30)

    • Tagliatelle Calabrese with braised pork shank ragu

    • Scotch Fillet ‘Little Joe’ MB4+ 250g, lemon cheek & mustards

    • Ricotta & spinach ravioli, broccoli & potato cream (v)

      36
    • Barramundi pan fried with cauliflower puree, watercress salad (GF)

      40
    • Dolci (11-30)

    • Crumbled cinnamon apple, caramelised almonds, vanilla gelato

    • Affogato coffee & vanilla gelato with Frangelico liquor

      15
    • Home made traditional Tiramisu

      16
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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.

    • Antipasti to Share (11-30)

    • Warmed olives with chilli & garlic confit (v)

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

      16
    • Antipasto prosciutto, salami, cheese, cucumber yogurt, breads

      16
    • Chilli dusted calamari, watercress salad, lemon

      18
    • Arancini balls with grape tomato salsa (v)

      18
    • Secondi (11-30)

    • Tagliatelle Calabrese with braised pork shank ragu

    • Scotch Fillet ‘Little Joe’ MB4+ 250g, lemon cheek & mustards

    • Ricotta & spinach ravioli, broccoli & potato cream (v)

      36
    • Barramundi pan fried with cauliflower puree, watercress salad (GF)

      40
    • Dolci (11-30)

    • Crumbled cinnamon apple, caramelised almonds, vanilla gelato

    • Affogato coffee & vanilla gelato with Frangelico liquor

      15
    • Home made traditional Tiramisu

      16
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Verde Restaurant + bar