Catering Menu

Cater Your Weddings & Events


Canapé choices of 4 to 6 canapés at a cost of $25 per guest

Oysters Natural

Oyster Kilpatrick

Oysters Nam Jim

Tempura Scallops wrapped in Smoked Salmon

Chicken Liver Tart with wine poached cherries

Buck Wheat Bellini Salmon Rillet


Soup choices at $9.00 per guest

Cream of Mushroom

Lufra’s Seafood Chowder

Spicy Thai Pumpkin, Coconut & Chicken

Potato & Leek with Chorizo Crumb

Spicy Mexican Chicken & Bean

Cream of Cauliflower

Creamy Chicken & Vegetable


Entrée choices 2 to 3 choices at a costs of $20 per guest

Tomato, Basil, Spanish Onion Bruschetta with house made balsamic reduction

Twice cooked Pork Belly with master reduction

Tempura Scallops wrapped in Smoked Salmon

Salt & Pepper Squid

Garlic Prawns

Oysters Natural half dozen

Oysters Kilpatrick half dozen

Oysters Nam Jim (Vietnamese)

Trio of local Cameron’s Oysters: Natural, Kilpatrick, Nam Jim (Vietnamese)

Smoked warm Rannoch quail with roasted capsicum vinaigrette and Tasmanian walnuts


Hot Seafood Buffet at $35 per guest

Lufra Seafood Chowder, whole baked fish (seasonal options), garlic prawns, curried scallops, Spanish mussels, prawns, fish curry, seafood marinara, fritto misto (crumbed fish and seafood pieces), and french fries & salads.

Served with an alternative Roast of the Day with hot roasted & steamed vegetables for non-seafood lovers.


Hot Buffet Dinner at $32 per guest

Choice of roasts with roasted & steamed vegetables

Choice of two wet dishes, eg; chicken cacciatore, seafood curry, beef bourguignon, lamb korma, Beef lasagne.


Individual Mains Selection



  • Grilled local Fish served with chips and salad and homemade tartare sauce
  • Chicken breast stuffed with sautéed leek and smoked Dutch cheese served with seasonal greens
  • Chicken parmigiana with chips and salad
  • Smoked warm Rannoch quail with roasted capsicum vinaigrette and Tasmanian walnuts
  • Roast Lamb with steamed & roasted vegetables mint sauce & gravy
  • Salmon Patties with ginger corn puree & crisp slaw
  • Sherry, Mushroom & Chicken Pot Pie with Greek salad
  • Beef Schnitzel with mash & vegetables, choice of mushroom, pepper or plain gravy
  • Beef Bourguignon with creamy mash and steamed greens



  • Pork two ways with celeriac puree
  • Lamb Two Ways: Roman slow braised lamb shoulder, pistachio crusted lamb cutlet, with creamy mash potato and steamed vegetables
  • Koonya Wells Goat & red wine stew with dumplings & green beans
  • Pan fried King Snapper with baby spinach, roasted capsicum & macadamia basil pesto
  • Moroccan Apricot Koonya Well’s Goat Stew served with roasted vegetable couscous
  • Fishers Basket served with salad, chips & house tartare sauce
  • Beef Wellington with chicken liver pate and creamy parsnip puree



  • Lufra Seafood Platter; collation of oysters, smoked salmon, salt and pepper squid, calamari, scallops, grilled prawns and fresh fish of day, house made tartare, green salad and crispy chips
  • Flinders Island 8 Hour lamb Shoulder; roasted with Tasmanian pepperberry crust, fragrant lemon myrtle, fresh herb salsa verde and roasted seasonal vegetables
  • (typically 2 lamb shoulder plus 3 seafood platters per table of 10)



  • Passion Fruit, Rum and coconut Trifle
  • Baked Apple Crumble
  • Chocolate Hazelnut Layer Cake
  • Tasmanian Cheese and House Dips Platter to share
  • Baked New York Cheesecake with Cherry Coulis & Cream
  • Sticky date Pudding with Salted Whiskey Caramel & Ice Cream
  • Baked Vanilla Bean custard with Vodka Blueberry Coulis
  • Mango & Coconut Cheesecake with Vodka Blueberry Coulis
  • Orange Blossom Pavlova with Fruit Salad
  • Jaffa Torte with orange blossom cream & blueberry vodka coulis
  • Apple & Apricot Crumble with custard
  • Choc self-saucing pudding with ice cream
  • Bailey’s Cheesecake and cream