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Point specialises in small intimate lunch times.
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.
SAMPLE FUNCTION PACKAGES
TO NIBBLE
Chefs selection of fine Australian cheeses, meats & antipasta with chutney, grapes, celery & apple, with house piccalilli $22/head
Scallops skewers, parmesan crusted whiting, schezwan pepper calamari & Chicken Satay $30/head
Combination $45/head
CANAPE SELECTION $65/ head
Cold - Crab & Avocado Sushi * Quenelle of Chicken liver Parfait on melba toast with oxford sauce * Smoked Salmon and asparagus pin wheel’s * Oyster with Watermelon & vodka sorbet * Quenelle of field mushroom pate on melba toast * 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
All canapes are hand made to order and menu can be customized to suit your wishes.
SET MENU A Three courses for $46/head
Red capsicum soup with basil sour cream
Salmon Gravalax with orange watercress salad
Salt & pepper tempura squid
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Garlic stuffed chicken breast wrapped in prosciutto on sweet potato mash & snow peas
Macadamia & parmesan crusted snapper with fresh garden salad
Prawn, salmon & dill fettucini on crispy skinned salmon fillet 2 white wine sauce
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Your selections from the current dessert menu
SET MENU B Two courses for $46/head
Chilled cucumber & watercress soup with spiced prawns
Chicken liver parfait, melba toast & oxford sauce
Scechwan peppered calamari with a watermelon, fennel & lemon salad
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400g Rib on the bone with Balsamic macerated red onion, watercress puree, Fondant potato & Guinness Jus
Panfired duck breast on chard lentils with pink peppercorn & balsamic jus & raspberries
Moreton Bay Bug wrapped in veal escalope served with lime, dill hollandaise & watercress salad
Please note a 15% surcharge applies on public holidays
Corporate Events Menus Location Contact Us
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