White square sandwiches filled with free range poached chicken, housemade mayonnaise and flat leaf parsley

White baguettes filled with finely sliced gypsy ham, grated gruyere cheese and green mango chutney

Multigrain square sandwiches filled with free range egg, housemade mayonnaise and chives (V)

Roasted tomato, fresh basil and goats cheese frittata (V)

Green olive and parmesan ciabatta filled with Caesar salad and crunchy bacon

Open sandwich topped with goats curd, fresh cherry tomato and basil pesto on tomato bread (V)

Capeseed block filled with Tasmanian smoked salmon, cucumber ribbons and cream fraiche

Buttermilk roll filled with roasted coriander seed chicken breast, baby herb Asian salad and roasted chilli and coriander mayonnaise

Crouted rye, currant and walnut loaf topped with creamy brie, quince paste, dried pear and walnut (V)

Red capsicum and chive omelette roulade filled with crunchy lettuce and cracked pepper mayonnaise (V)

Savoury tart filled with rare roasted Angus beef, anchovy butter, spicy tomato relish and topped with baby rocket

House baked frittata filled with roasted cherry tomato, caramelised red capsicum, goats cheese and fresh basil (V)

Fresh green asparagus spears wrapped in shaved, cured prosciutto

Prawn and Vietnamese mint rice paper rolls with lemongrass and marinated bean thread noodles

Char grilled free range chicken marinated in lemon, garlic, coriander, olive oil, bay leaf and freshly cracked pepper

Crispy skinned, oven baked Atlantic salmon

Blanched broccolini tossed with sweet raisins and almonds (V)

Omelette soufflé of green zucchini, melted gruyere and fresh mint (V)

Char grilled free range chicken marinated in lemon, garlic, coriander, olive oil, bay leaf and freshly cracked pepper

Two tubs of chef’s seasonal salads (V)

Cucumber yoghurt (to serve)

Bag of rolls to complement

Mini poppy seed bagel filled with Tasmanian smoked salmon, crème fraiche, dill and tiny Lilliput capers

Omelette soufflé of green zucchini, melted gruyere and fresh mint (V)

Mini white sandwich of poached, free range chicken, housemade mayonnaise and flat leaf parsley

Puff pastry tarts of braised leek, gruyere, oven dried cherry tomato and baby chervil (V)

Mini olive baguette filled with fetta, red onion, cherry tomato, oregano and finished with a drizzle of olive oil

Prawn and Vietnamese mint rice paper rolls with lemongrass and marinated bean thread noodles

Selection of 24 of our finest baby cakes as chosen on the day by the chef, including:

Rich chocolate cake smothered with chocolate ganache and topped with silver balls

Baked cheesecake with berry swirl top

Carrot cake with whipped cream cheese icing and walnuts

Selection of 21 of our finest teenage size cakes as chosen on the day by the chef, including:

Rich chocolate cake smothered with chocolate ganache and topped with silver balls

Baked cheesecake with berry swirl top

Carrot cake with whipped cream cheese icing and walnuts

Parmesan pastry cup filled with confit of olive, goats curd and microherbs (V)

Mini frittata of potato, caramelised onion, smoked paprika with green olives (V)

Baby wholemeal sandwich filled with goats curd, cucumber and watercress (V)

Mini bagel filled with smoked salmon, crème fraiche with red onion, dill and tiny lilliput capers

Small fennel seed scone layered with fig jam and brie (V)

Baby rye croute topped with terrine of roast capsicum, finely diced shallots and tomato in a cumin, herb and sherry vinegar marinade (V)

Baby chocolate cake topped with ganache and tiny silver balls

Small lemon curd tart topped with candied zest

Little gingerbread cupcake with maple syrup icing and cranberry sliver

Baby carrot cake with cream cheese icing and walnuts

Small pecan pie in a chocolate pastry cup

Little vanilla cupcake smothered with passionfruit icing and toasted coconut

Baby pineapple upside down polenta cake

Little baked cheesecake with berry swirl