The hot to you hamper is the shared lunch that comes hot to you. Each hamper contains 2 tubs of mains (meat/fish), 1 tub of pasta/rice and 1 tub of vegetables. Select your own combinations from the menu below.

Mains
- Pork and veal meatballs in rich tomato sauce with baby basil and aged parmesan
- Thai green curry with chicken tenderloins, baby
- Salmon and lemon patties in chilli, olive and caper sauce (W)
- Beef stroganoff – Angus beef and button mushrooms sautéed in pan juices and crème fraiche

Sides – Pasta & Rice
- Buttered spelt pasta with lemon zest and baby parsley
- Lemongrass and coriander fragrant rice (G/W)
- Crunchy kipfler potatoes with roasted garlic and rosemary (G/W)
- Whipped parmesan polenta with crispy sage (G)

Sides – Vegetables
- Baby carrots sautéed in honey and nutmeg
- Stir fried Asian greens with sesame soy dressing
- Roasted baby beetroots with char grilled fennel and toasted walnuts
- Grilled wild mushrooms
corn and snow peas (G/W)

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)

Pastry gallette of pumpkin, blue cheese and crispy sage (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

Omelette souffle of green zucchini, melted gruyere and freshly torn mint (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

Classic chicken sandwich of free range poached chicken, house mayo and flat leaf parsley on white mini bread

Tart filled with braised leek, roasted cherry tomato and gruyere, topped with fresh chervil

Buttermilk roll filled with smashed egg, crème fraiche and salmon pearls

Rich chocolate cake smothered with chocolate ganache and tiny silver balls

Lemon curd tart – sweet pastry filled with smooth lemon curd and topped with candied zest

Baby vanilla cupcake with whipped raspberry cream cheese icing

Prawn, pickled cucumber and lemon coriander mayo sandwich on white mini bread

Baby bagel of leg ham, oven dried tomato, gruyere and honey mustard

French square tart filled with caramelised onion and double brie and topped with fresh thyme

Individually baked rich fruit cake, topped with white Royal icing and white sugared flowers

Strawberry tart – sweet pastry filled with rich vanilla cream and topped with a whole glazed strawberry

Chocolate meringue piped with smooth hazelnut mousse and covered in hazelnut shards