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Point specialises in small intimate functions.
Engagements, weddings, special occasions, corporate events, training, seminars, product launch, art showing, birthday celebrations @ Point... we can offer tailored sit down menus or you may go for the more relaxed canape style menu.
TO NIBBLE
Chefs selection of fine Australian cheeses, meats & antipasti
with chutney, grapes, celery & apple and house piccalilli. Dips served with toasted turkish bread
$23/head
Scallops skewers, parmesan crusted whiting, szechwan
pepper calamari & Chicken Satay
$30/head
Combination
$45/head
CANAPE SELECTION $65/ head
COLD - Crab & Avocado Sushi * Quenelle of Chicken liver parfait on croute with oxford sauce * Smoked Salmon and asparagus pin wheel’s * Oysters * Quenelle of field mushroom pate on croute * Pumpkin and sweet corn muffins with lemon mint yoghurt
HOT - Mini Oxtail pie with blue cheese and horseradish dip * Chicken, tarragon and macadamia Filo purses with chilli Mango dip * Mini Crab cakes with a thai lime dipping sauce * Vegetable spring rolls * Asparagus spears with lemon anchovy paste wrapped in Filo pastry * Chicken sausage rolls with cream cheese & chive dip * Vegetarian Pizza squares * Salt and pepper calamari
SET MENU
* two courses for $40*/head
* three courses for $50*/head
(a choice of 3 starter, 3 mains and 3 dessert*(*chosen by the chef) for a set menu)
TO START
Red capsicum soup with basil sour cream
Salmon Gravalax with orange watercress salad
Salt & pepper squid
Chicken liver parfait, melba toast & oxford sauce
Stuffed field mushroom with fetta & semi dried tomatoes
Roast vegetable crostini drizzled with balsamic reduction
THE MAIN
Garlic stuffed chicken breast wrapped in prosciutto on sweet potato
mash & snow peas
Macadamia crusted snapper with fresh garden salad
Crispy skinned salmon fillet on fettucini with a creamy prawn, dill and white wine sauce
Warm salad of roast pumpkin, beetroot, rocket, pine nuts & peas
with an orange mustard dressing
Pork belly served with sticky red cabbage and mustard seed mash potato
*400g Rib on the bone cooked medium (served as stated in the a la carte menu current on the occasion of the function)
*ADD $3.00/head for this item
*Panfried duck breast (served as stated in the a la carte menu current on the occasion of the function)
*ADD $2.50/head for this item
*Moreton Bay Bug wrapped in veal escalope served with lime, dill hollandaise & watercress salad
*ADD $2.50/head for this item
*DESSERT
The chef”s selections from the current dessert menu
All menu items are hand made to order and the menu can be customised to suit your wishes. Simply make an appointment with the Owner/Head Chef to create your own menu.
Please note a 15% surcharge applies on public holidays
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