Seafood skewers with lemon (1pp)
Grilled lemon and oregano free range lamb cutlets with cucumber tzatziki (2pp)
Grass fed Victorian Scotch fillet steak (1pp)
Corn on the cob with herbed butter OR Mediterranean vegetable skewer (1pp)
Caramelized onion and mushrooms
Potato, egg, spring onion salad
Greek salad
Mexican rice salad
Bread and rolls, butter, condiments
We recommend 1 BBQ grill, 1 chef and 1 service staff per 40 guests
(Additional charges apply for staff bookings & equipment hire. Please see our Catering Services page for more information)
