Our Menu

Locally-Sourced Menus, Tailored by Expert Chefs

Our menu features fresh, locally-sourced ingredients from the hinterland regions like Maleny, Kenilworth, Gympie, and Kilcoy. Our skilled chefs can customise menus to suit any occasion, offering you a personalised, private chef experience.

A little taste of what is to come

Our menu incorporates fresh local produce sourced from the hinterland, Maleny, Kenilworth up to Gympie and across to Kilcoy. Our undeniably talented chefs are available to tailor menus to suit any occasion, just like having your own private chef!

Canapés

BBQ Rubbed Beef Skewers
with chimichurri

DFC Daddy’s Fried Chicken
in buttermilk dusted with a secret herb and spice blend

Pulled Pork Pancake
Chinese style with house pickles

Pork Dumpling
house-made with pickled ginger & shiitake mushroom

Beef Cigars
with coconut lime relish

Chicken Lemongrass Wonton
hoisin plum sauce

Middle Eastern Chicken Skewer
with sumac labneh

Beef Tataki
with chilli oil on a tapioca cracker

Sticky Pork belly
bites on a kim chi ferminted cucumber

Avocado Bruschetta
smashed avocado on sweet potato rosti

Pumpkin & Feta Arancini
rolled in polenta

Peanut Silken Tofu Dumpling
with green onion dipping sauce

Battered Haloumi Sticks
with woodfired capsicum spread

Jackfruit Bulgogi Springrolls
green onion dipping sauce

Tomato Tart
with Woombye brie and onion jam

Fresh Shucked Oysters
with ponzu pickled ginger. Natural, min 24

Beetroot Cured Ocean Trout,
horse -radish creme, nasturtium

Prawn Cocktail
with orange-lime hollandaise

Crab Pickled Paw Paw
with cashew served on a tapioca cracker

QLD Grilled Prawn Skewer
Pico de Gallo ( Spanish salsa)

Salmon Potato Mint Croquettes
with house pickles and aioli

fork n' talk

Sticky Pork Steamed Bao Bun
tamarind, ginger, lime in a steamed bao bun

Beef Tallow Roasted Potato With Pulled Lamb
tzatziki and red cabbage

DFC Sliders
Daddy’s fried chicken marinated in buttermilk & dusted in a secret spice blend with tangy slaw and soft brioche

Spiced Rum Brisket
with pickled slaw and hollandaise sauce on a slider

Twice-Cooked Duck
with buttered mashed potato and Davidson plum relish

Korean Pulled Beef Rice Bowl
marinated in soy ginger & sesame served with apple, bean sprouts & spring onion

Lamb Cutlet
za’atar roasted pumpkin & garlic labneh GF

Coconut Braised Beef Brisket
with sesame coconut rice

Mini New York Hot Dog
local sauerkraut, mustard, crispy onions, soft brioche

QLD Wagyu Cheese Slider
vintage cheddar, house pickle, G2EAT sauce, soft brioche

Potato Gnocchi
tossed with house-made chimichurri

Maple Glazed Roasted Pumpkin
with smoked white bean & feta (can be vegan)

Swahili (Zanzibar Style)
tofu & coconut curry with sesame rice

Balsamic Mushroom Slider
chimichurri, rocket, soft brioche

Wasabi Salted Calamari
with sesame seeds, aioli, pickled onion

Tasmanian Salmon Poke
sprouts, carrot, cucumber, edamame, coconut rice, nahm jim

Potato Gnocchi
house-made chimichurri & Mooloolaba prawns

Panko crumbed Northern Territory Barramundi Roti
with house kimchi slaw

QLD Prawn Sliders
(cold) local prawns with house-made pickled ginger mayo in soft brioche

feast menu

Lamb Shoulder
slow-cooked in pan juices, Greek pomegranate salsa

QLD Braised Beef Brisket
coconut cream, lime, ginger, garlic

Crispy Duck Maryland
twice cooked, Davidson plum reduction

Free Range Chicken Breast
with paprika and preserved lemon sauce

Citrus Pork Belly
pickled ginger & kaffir lime syrup

Beef Shank (Thor Hammer)
rubbed in our pepper blend, slow cooked (1 between 8 guests)

Parmesan Smashed New Potato
with Za’atar

Sautéed Veg
with sesame dressing

Baby Gem
with confit cherry tomato, dukkah, sherry vinegar

Cured Watermelon
basil & feta salad

Sesame Roasted Pumpkin & capsicum with borlotti & a garlic herb labneh

Garden Picked Herbed Coleslaw
dressed in tangy aioli

Potato Pavé
rosemary, caramelised chilli

Turmeric Roasted Cauliflower
wilted greens, almonds & lemon emulsion

Coconut Jasmine Rice
with lime juice & sesame oil

Indian Green Bean
coconut & sesame salad

Mashed Potato
buttered mash with confit garlic

Roasted Beetroot Quinoa salad with garlic labneh

Potato Gnocchi
tossed with house-made chimichurri

Lentil & Spinach Dahl
house-made, aromatic, mildly spiced

Pulled BBQ Jack Fruit
& lychee ragoût

Tasmanian Salmon
baked in lemongrass, sesame and drizzled with lime

Prawn Gnocchi
tossed with house made chimichurri

Whole Baked Fish
with citrus, sumac, dill, tomato and capsicum

Buffet menu

Lamb Shoulder
slow cooked & pan juices Greek Salsa

Crispy Duck Maryland
Twice cooked, cherry tomato, basil

Chicken Breast
With paprika and preserved lemon sauce

Citrus Pork Belly
With pickled ginger and kaffir lime syrup

Beef Shank (Thor Hammer)
rubbed in our pepper blend, slow cooked (1 between 8 guests)

QLD Braised Beef Brisket
coconut cream, lime, ginger & garlic

Sesame Roasted Pumpkin
parsley quinoa

Garden Picked Herbed Coleslaw
dressed in hot & tangy aioli

Cocktail Potatoes
with zaatar, garlic & parsley

Young Leaves Tossed with Lemon Dressing
cucumber, cherry tomatoes & pepitas

Potato Galette
rosemary and caramelised chilli

Sautéed Veg
with sesame dressing

Tumeric Roasted Cauliflower
wilted greens, almonds & lemon emulsion

Coconut Jasmine Rice
with lime juice & sesame oil

Indian Green Bean
coconut & sesame salad

Mash Potato
buttered mash with confit garlic

Roasted Beetroot Quinoa
with garlic labneh salad.

Potato Gnocchi
tossed with house made chimichurri

Lentil & Spinach Dahl
house made aromatic mildly spiced

Pulled BBQ Jack Fruit
& lychee ragout

Tasmanian Salmon
baked in lemongrass, sesame and drizzled with lime

Prawn Gnocchi
tossed with housemade chimichurri & QLD prawns

Whole Baked Fish
with citrus, sumac, dill, tomato and capsicum

Plated menu

Crab Coconut Cream Custard
finger lime pearls, chilli, house pickles & Thai herbs

Qld Prawn
pickled green papaya, cherry tomatoes, baby bean salad, featuring torn Thai basil, mint, & nouc cham dressing

Citrus-Marinated Kingfish
avocado purée, pickled yellow peppers & radish

Oysters (6) nahm jim & fresh lime

Oysters (6) baked tamarind pulled pork GF

Beef Tataki
pickled daikon, sesame ponzu & chilli

Asian Spiced Duck Confit
fermented black bean, cress, macadamia & orange crumb

Miso-Glazed Eggplant with Tofu
finished with sesame

Zucchini Flower
almond purée, toum & tomato oil

Roasted Striploin Served with Truffle-Infused Potato Purée,
charred baby carrots & red wine reduction

Wagyu Striploin Mb8 + roasted truffle-Infused Potato Purée,
roasted baby carrots & red wine reduction

Duck Breast Davidson Plum Relish
accompanied by pumpkin purée, braised vine tomato & fried kale

Free Range Chicken Breast
smashed parmesan potato, herb chorizo crust & thyme-infused pan gravy

Za’atar Crusted Lamb Rack
white bean hummus & garden pea, Israeli couscous salad

Shiraz Braised Beef Short Rib
potato pavé, caramelised eschallots, Dutch carrot & gremolata

Porchetta Pork Belly
accompanied by zucchini & capsicum ragoût finished with caramelised apple

Garlic Butter Poached Moreton Bay Bug
served on a bed of squid ink pasta with lemon aspen & chive oil

Miso-Glazed Line caught maket fish
pickled ginger, carrot purée, edamame & pea tendrils

Truffle-Infused Organic White Polenta Cakes,
roasted heirloom vegetables, & smoked tomato coulis.

Orange curd & dark Chocolate Tart

Lemon myrtle & coconut Panna Cotta topped with passion fruit

Roasted Pumpkin Crème Brûlée
aromatic figs

Prosecco Poached Pear Tart with double cream

Espresso Martini
chocolate mousse dome

Cheese Board
Woombye double brie, Kenilworth vintage cheddar, Italian gorgonzola, Maleny honeycomb, fruit & crackers

Cheesy Pasta
pasta tossed with cheese, cheese and more cheese!

Plus a side of garlic bread

Cheese Burger Sliders (2)
premium mince patty with cheese & tomato sauce

DFC (2)
Daddy’s Fried Chicken marinated in buttermilk, dusted in secret herb and spice blend with mayo slaw

Ham & Cheese Pizza
pizza with tomato base, quality ham & mozzarella cheese

EXTRAs

Cold Seafood Boats Individual Serves
Cold Seafood Boats Individual serves
3 seasonal Mooloolaba prawns with 2 seasonal oysters and condiments

Sweet Grazing Station
Raspberry crème brûlée tartlets
Lemon cheesecake jars with passionfruit
Chocolate brownies with salted dulce de leche
Chef’s assorted petit fours

LATE NIGHT SNACKS
QLD Wagyu Cheese Burger vintage cheddar, house pickle, G2EAT sauce on a slider
Mini New York Hot Dog, local sauerkraut, mustard and crispy onions
Rustic fries with cumin salt
Wasabi Salted Calamari with sesame seeds, aioli, pickled onion
Caramelised onion and fennel seed sausage rolls
Loaded Poutine Fries– cheese curd & gravy

GRAZING BOARDS &
BOXES
Woombye brie
Kenilworth vintage cheddar
Italian Gorgonzola
Chef’s house dip
Selection of quality sliced meat
Grissini sticks
Fig loaf
Crackers
Maleny honeycomb
Seasonal fruit
Pickled mushrooms
Caprese salad
Marinated olives
Vegetable sticks
Turmeric sauerkraut

Breakfast

No Chef onsite (food delivered cold at the time of the event) – Must have fridge space available
Bacon, Eggs, Smashed Avo, Tomato, Cheese, Nutella, Croissants

DIY RECOVERY BREAKFAST
No Chef onsite – Must have fridge space available
Chia Pudding, Fruit, Yogurt, House Jam, Croissants

Mini ham, tomato & cheese croissants Chia and seasonal fruit pot with lemon balm Breakfast sliders with pulled BBQ pork & scrambled egg Seasonal fruit grazing board.

Individual, served on bio plates, can upgrade to ceramic

Chef & waitstaff onsite

Local Smoked Ham, Fried Egg, Hash Brown
on a Belgian waffle topped with hollandaise

BBQ Bacon, Egg, Cheese
drizzled with hollandaise in soft brioche

Smashed Avo, Basil, Cottage Cheese
on a waffle with dukkah

Baked field Mushroom & Eggs
smoked beetroot hummus, sourdough toast

Drop & Run or Pick Up

Avocado Bruschetta
smashed avocado on a sweet potato rosti

Pumpkin & Feta Arancini
rolled in polenta

Peanut Silken Tofu Dumpling
with green onion dipping sauce

Middle Eastern Chicken Skewer
with sumac labneh

Small Sausage Rolls
caramelised onion beef

QLD Prawn Sliders (Cold)
with our pickled ginger mayo on a soft brioche bun

QLD Wagyu Cheese Burger
with vintage cheddar, house pickle & G2Eat sauce on a slider

Hot Smoked Salmon
with spinach & tangy mayo

Ham off the Bone
with seeded mustard & aged cheddar

BBQ Tempeh
with coconut yoghurt & fire roasted capsicum

Palmwood Mushroom
with chimichurri & lettuce

Pulled Chicken
with smoked paprika, cumin seeds & salad

Tasmanian Hot Smoked Salmon Poke
sprouts, carrot, cucumber, edamame, rice & a sweet-salty dressing

Chicken Bulgogi Poke
sprouts, carrot, cucumber, edamame, rice & a sweet’n’salty dressing

Classic Chicken Caesar
crouton, parmesan, bacon, housemade dressing

Moroccan Lentil & Vegetable
roasted vegetables, lentils, feta, dukha

Vietnamese Beef Salad
seared beef with noodles, Asian slaw, peanuts

Sesame Roasted Pumpkin
with parsley quinoa

Garden Picked Herbed Coleslaw
dressed in a hot & tangy aioli

Young Leaves Tossed with Lemon Dressing
with cucumber, cherry tomatoes & pepitas

Turmeric Roasted Cauliflower
with wilted greens, almonds & lemon emulsion

Indian Green Bean
with coconut & sesame salad

Retreat & Corporate

Select One Hot or DIY Station
Served as a buffet with a selection of two salads and chocolate brownies to finish

Locally Smoked Ham – Pastrami – Pulled Chimichurri Chicken – Sesame Roasted Pumpkin
Station set with condiments

Slice Bread – Wraps – Baguettes
butter – sliced tomato – pickled slaw – cheese – aioli – mustard & lettuce

Jack Fruit Nasi Goreng
with pulled jack fruit braised, ginger, & soy

Braised Beef Brisket
coconut cream, lime, ginger & garlic with coconut sesame rice

Chicken Breast with Chimichurri
cocktail potatoes with polenta crumb, garlic & parsley