Private Functions

Celebrations, Parties & Special Events

Do you have a birthday, anniversary, celebration, wedding or party looming fast in the diary and a huge list of things to do – like book a venue, find a caterer, pick a menu, organise drinks and ice, music and flowers – and in desperate need of a good themed approach and some creative ideas?

Can’t decide between a Gourmet BBQ, a French, Moroccan, Asian or Spanish themed dinner or lunch, a picnic, a Fork and Talk buffet, or drinks and canapés?

At Table Matters, we’ve got it down to a fine art. We know what it takes to create a seriously memorable occasion that won’t leave you stressed out before you even get there. We work with you to take care of the details from the flavour of the day to the flavour of the food, tailored to meet both your budget and your expectations.

New...Consider Emu Bottom Homestead... For a truly Australian experience including themed events, weddings and corporate conferences, please consider your next function at Emu Bottom Homestead. Visit website here.

  


Tel: (03) 9654 2540 

Outstanding Weddings

The most important day of your life deserves the very best. Whether you’re planning a small intimate wedding or need to include a cast of thousands, our beautifully crafted settings and menus will make it truly memorable. We not only help you create your perfect day, our professional approach and eye for detail leaves you free to thoroughly enjoy it.

Talk to our award winning chefs to dream up your dream menu or for a truly stress free day, our consultants will do it all for you from food to flowers, music to marquees, valets to venues. We bring 25 years experience to your wedding day and Table Matters makes its own promise that in 25 years you’ll still be remembering it.

Find out more about our venues including the beautiful Morning Star Estate with its sweeping gardens, fountains, historical chapel and sensational bay views.

Packages, Pricing & Proposals

Call us on (03) 9654 2540 to discuss your special needs or click here to contact us for a functions and events package at our venues or yours.

Sample Menus

Sample Canape Menu
Sample Fork & Talk Canape Menu
Sample Dinner Menu

Our Private Functions & Events Services Include

• Complete Catering at your site or ours
• Fine selections of Australian wines from our fully licenced bar
• Equipment Hire
• Marquees & Outdoor set up
• Catering from private dinners to 1000+ guests
• Staffing & ancilliary services
• Tailored Menus & theming

Canape Menu - Meat, Game and Poultry

• Braised ox tail, bacon and root vegetable pie
• Thyme roasted quail in a baby lemon and verjus pastry dome
• Mini duck pies infused with star anise and quince
• Middle Eastern spiced meatballs with cooling mint yoghurt on a skewer
• Cajun style quail with tangy citrus mayo – crisp fried
• Sugar cane chicken skewers
• Melting Brie, bacon and sweet onion pizzette
• Roast tomato, pigeon, Gruyere pizzette
• Crisp Thai spring rolls with sweet chilli dipping sauce
• Baby salmon, dill and caper tarts
• Indonesian style chicken satays
• Steamed Peking duck wonton with a coriander and soy dipping sauce
• Pan fried Japanese style pork gyoza with a chilli mirin dipping sauce
• Seared lamb fillet on a roestii with traditional plum and thyme jelly
• Crispy Thai chicken dumplings with sweet chilli dipping sauce
• Oregano and parmesan crusted chicken goujons with roasted garlic aioli
• Crispy Cajun style chicken balls with gremolata salsa
• Lemongrass and chilli beef skewers with chilli and coriander jam
• Italian sausage, kalamata olive and basil pizzette
• Smoked chicken, semi dried tomato and swiss cheese pizzette
• Peking duck parcels with hoi sin and plum sauce
• Rare roast beef with horseradish cream on a Yorkshire pudding
• Carpaccio of beef, cornichon and rocket pesto on a crisp ciabatta crostini
• Char grilled chicken Caesar served in a crouton cup

Fork & Talk Canape Menu

• Parmesan crumbed W.A. sardine fillets with spiced potato wedges house made remoulade in a cone
• Crispy fried dukkah dusted Tasmanian salmon pieces on fragrant peanut steamed rice
• Blue Eye cod roasted a top olive, zucchini, and red pepper salsa en papillote
• Prawn cutlets crunchy crumbed on a soba noodle spring onion, anise broth
• Saffron omelette with shitake mushroom, glossed Asian greens, cashew stir-fry
• Haloumi fried cheese with a lemony santorini cucumber mint salad
• Thai green chicken curry with jasmine rice and crispy shards of naan
• Rustic bean and bacon cassoulet with green olives and sage chips
• Moorish lamb skewers on paprika spiced chickpea, apricot and tomato salad yoghurt dressing
• Hoi sin BBQD duck shanks on wild rice risotto and crisp prosciutto shards
• Spanish style sausage lentil one pot braise with charred Turkish bread and apple aouli
• Sichuan spiced beef on cashew tabouleh and crisp noodles
• Steamer basket of assorted dim sum ponzu dipping sauce
• Ceaser salad, parmesan croute, crisp prosciutto, warm poached egg and a creamy anchovy dressing.

Dinner Menu Selections

• Entrée Selections may include
• Cured ocean trout, beetroot jelly and sour cream with cress
• Soft prawn taco with a salad of poached calamari, water chestnut, with a mango and tamarind syrup
• Seared Spring Bay scallops surrounding a tangle of saffron angel hair pasta accompanied with a ginger and tomato essence, and scattered trout pearls
• Salt and pepper squid with a citrus Waldorf salad and a tangy Thai lime dressing
• Saganaki, lightly fried on a Santorini salad of mint and lemon basil with a tomato, carrot & cumin aioli
• Asparagus tempura on a salad of baby beans, Thai chilli, orange and lime

Mains Selections may include

• Sticky lamb shank braised with orange and rosemary resting on green onion mash and filo crisps
• Escalopes of hazelnut crumbed veal on a crushed sage Kipfler stack and orange pistachio butter
• Medallions of spring lamb roasted in proscuitto on sweet potato mash, red onion jam and rosemary jus
• Red curry of duck Maryland with black mango rice and fried egg crisps
• Seared Yellow Fin tuna atop a stack of avocado tartare and cucumber gazpacho
• Pan roasted Blue eye cod with a crisp potato crust, seared Asian greens and citrus saffron glaze
• Baked ocean trout on a warm horseradish Kipfler potato salad served with beetroot chips and a lemon parsley beurre blanc

Dessert Selections May Include

• Sticky date pudding with a warm butterscotch sauce and a scoop of double cream
  
• Orange cream brulee with double cream and a delicate chocolate tuille
  
• Lemon tart with a Swiss meringue and poached balsamic berries
• Blood orange pudding with sugar bark and saffron syrup
• Traditional Affogato Stone fruit trifle with a dollop of cinnamon cream
• Fruit tart with a quenelle of passionfruit fool
• A fez of summer berries suspended in a Sauternes jelly with a vanilla sabayon and a raspberry coul