Minimum of 40 guests
Travel within 30km from CBD.
Includes our chefs on site
Includes serving equipment
Assumes use of at least a domestic kitchen
Additional charges for
Food and Drinks staff are $52 per hour +GST with a minimum of 3 hours
All substantial additional equipment
To be confirmed in a formal quote based upon our availability
A 20% deposit is required to secure your function date.
Seated Catering
Entree
Salmon mousse terrine, cucumber salad and horseradish cream
Anti-pasta platter to share
Twice baked soufflé with pear salad with walnut praline on micro green salad
Prawn, brie and sundried tomato wrapped in prosciutto and a coriander butter sauce
Whiting with almond butter on pearl couscous
Barramundi Siam served on bed of nasi kuning
Slow roasted tomatoes with mozzarella and salami basil crumble
Cured salmon with micro greens and roe
Crumbed goats cheese pan-fried on a bed of salad with roasted red capsicum and vinaigrette
Pasta carbonara
Mains
Seared Atlantic salmon cutlet with French butter sauce and sweet potato cream
Crusted hay valley lamb Frenched lamb cutlets with parsnip and potato mash and a rich gravy
Local Limestone free range beef filet mignon with a rich gravy
Crispy duck on roasted sweet potato with cherry glaze
Chicken and bacon roulade on honeyed carrot mash with streamed seasonal vegetables.
Traditional French cassoulet with lamb and pork
Baked whiting with lemon and dill butter on pea puree
Mushroom ragout in filo basket (v)
Grilled eggplant, zucchini, capsicum and sweet potato torte dressed with hummus and black olive (g/f & v)
Duck a l’orange with sautéed carrots and spinach
Moroccan chicken with couscous and fetta salad
Lamb loin with tomato concasse and herbed peas
Banquet Platters
Portuguese style prawn with green beans sesame seed and French butter (g/f)
Lemon and paprika chicken in a Spanish herb crust served, with blood orange and lime salsa
Oven baked tomato with halloumi lemon and basil
Twice cooked pork belly with roasted apple marmalade
Indian prawns with yoghurt and tomato kasundi
Spanish Pedro Ximénez beef cheeks with cauliflower couscous
Sticky pork belly with steamed Asian greens
Seafood platter with cooked prawns, fresh oysters and smoked salmon
Beef rendang on coconut rice with fresh chili and coriander
Crusted lamb loin with couscous and charred eggplant puree
Dessert
Lemon cheese cake served with King Island cream
Heart shaped meringues with whipped cream and strawberries
Tiramisu with Kahlua cream
Trilogy of Rhubarb tart, honey pearls on pannacotta, strawberry & Raspberry in Grand Marnier
Vanilla mille-feuille with fresh seasonal berries
Citrus gateau with candied orange
Layers of caramel and coffee with toffee popcorn
Trilogy of pannacotta with berry jelly, Jamaican double chocolate mud cake and salted caramel tart
Individual cheese gourmet platters
Pannacotta with pears
Set menu breakfast orders for less than 10 people include fruit cups
instead of a fruit platter.
