MENU SUGGESTION – Buffet Style Service in chaffing dishes
All meals will come with crispy dinner rolls/rye bread/sour dough bread (selection to change daily) and butter
MAIN MEALS
Chicken curry with coriander and red capsicum in coconut milk with rice
Sweet and sour pork with rice or pasta
Roulard of sea perch poached in tomato basil wine sauce with steamed rice
Supreme of chicken breast in spinach mushroom sauce and cashews
Roast pork or beef with gravy roast potatoes and vegetables
Chicken roulard filled with spinach and pinenuts gratin potatoes
Pork scallopinis marinated in lemon, garlic and herbs on pasta
Beef medallions in red wine sauce with baked potatoes
Shoulder lamb chops with roasted potatoes
Chicken parmigiana topped with tomato/basil sauce and cheese with fettucini
Home styled lasagne prepared freshly by our chef
SALADS
Garden salad with Italian dressing
Tossed green salad with balsamic dressing
Creamy potato salad with smoked bacon and grainy mustard
Marinated tomato and feta salad
Caesar salad with shaved parmesan cheese and anchovies
Fresh pasta salad
Marinated cucumber salad with dill
VEGETABLES
Seasonal vegetables
Roast vegetables
Green vegetables
Stir fried vegetables
DESSERTS
Fresh fruit platters
Family cheesecake
Fruit salad
Carrot cake
Apple strudel
Cost @ $25 per person Including 1main, 2 salads or vegetables, and 1 dessert
COCKTAIL FINGER FOOD MENUS
Cost: $16.50 per person
COLD
Marinated eggplant and pesto with roasted capsicum
Assorted Cocktail Sandwiches
Small profiteroles filled with Fish Mousse
HOT
Pork and corn Thai cakes
Crispy chicken kebabs with sherried chilli sauce
Light curried fish puffs in a light curry sauce
Asian style vegetable spring rolls
Pitted prunes wrapped in bacon
Cost: $16.50 per person
COLD
Baby foccocia bread with proscuitto and cheese
Dolmades - rice and spices wrapped in vine leaves
Selection of nori rolls wasabi ginger and soy
HOT
Skewered marinated fish bites, crumbed in coconut
Petite quiche filled with ham and mushrooms
Curried vegetable samousas
Sweet and sour chicken drummettes with sesame seed
Pizzas with roasted capsicum
Cost: $18.50 per person
COLD
Bruschetta with assorted toppings
Smoked oysters on rye canapés with sour cream and tarragon
Eggplant and potato tarts
Sundried marinated supreme of chicken with minted yogurt sauce
HOT
Reef fish and spinach sausage rolls with coriander
Lamb brochette minted tomato salsa
Coriander, curry, port profiteroles
Mini prawn pizzas with lime and ginger salsa
Cost: $18.50 per person
COLD
Nori rolls with wasabi, ginger and soy
Gravlax on dill blinis
Lemon sandwiches with oysters
Marinated vegetables wrapped in rice paper
HOT
Grilled beef fillet with salsa
Brown rice and risotto pumpkin cake
Almond coated chicken cordon bleu
Thai fish cake with shrimps
Wild mushroom, garlic and thyme vola vent
Cost $21.00 per person
COLD
Small profiteroles filled with Salmon Mousse
Beef and Caviar on pumpernickel
Mini Burgers in a baby sesame seed bun
Supreme of chicken on croutons
Pastry cornets filled with ham, cheese, and basil
Smoked salmon roulard with spinach
HOT
Coconut prawns with mango sauce
Devils on horseback
Crispy lamb shashliks with garlic and rosemary
Gourmet vol-au-vents
Light curried chicken puffs with a light curried sauce
Filo triangle with fresh spinach and fetta cheese
Cost $38.00 per person
We plan to serve substantive finger food plus main meal noodle box style and
small individual desserts.
FINGER FOOD SUGGESTIONS
COLD
Beef carpaccio canapes topped with caviar
Bloddy Mary oyster shooters with lime
Selection of sushi
Vietnamese rice paper rolls
Gorgonzola and fennel tartlets
Ginger garlic prawns with vegetable julienne on a crouton
HOT:
Goujons of Coral Trout with dill mayonnaise
Orange lemon saffron chicken kebabs skewers
Beef Wellington - eye fillet of beef rubbed with Dijon mustard
Barbeque duck and ginger tartlets
Indonesian style pierced prawn
Brown rice and risotto pumpkin cake
Reef fish and Moreton bay bug pastry wraps
Thai fish medallions
Coconut prawns
MAIN MEAL
Noodle boxes filled with garlic chicken with hokkien noodles served with plastic
forks during the finger food period.
Alternative Finger Food Items
We suggest: 2 hour cocktail party choose 6-8 items
3 hour cocktail party 9-10 items
Please select from the following finger food items and make your own menu or let us design to suit your taste for a minimum of 30 guests.
6 items $15.50 per person
7 items $17.50 per person
8 items $19.50 per person
9 items $21.50 per person
10 items $23.50 per person
COLD CANAPES
Quail eggs with sweet soy and pickled ginger
Oysters shooter with lime orange wasabi dressing
Polenta cakes topped with pesto and sundried tomatoes
Japanese style scallops terrine
Seafood rolls or smoked salmon in rice paper
Selection of sushi
Oysters with cucumber salad Ascot Catering style
Wild duck pate on French bread
Beef and caviar on pumpernickel
Smoked salmon roulard with spinach
Baby foccocia bread with proscuitto and cheese
Chilli and lemon olives
Bocconcini, tomato and basil canapés
Coral trout quenelles
Small profiteroles filled with salmon mousse
Parmesan and anchovy palmiers
Rosti with smoked trout and crème fraiche
Blue cheese and caramelized onion dip
Profiteroles with salmon mousse
Bocconcini, olive and cherry tomato skewers with pesto
Mini prawn cocktails
Roast beef with caramelized onion on rye
HOT CANAPES
Thai style prawns Ascot Catering style
Seasame tempura green beans
Lime and ginger scallops
Baby chicken cordon bleu with sandcrab and avocado
Gourmet vol-au-vents
Ratatouille tarts with feta in short crust pastry
Light curried fish puffs in a light curry sauce
Veal chipolatas with herb and garlic
Coconut prawns with spicy mango sauce
Sundried tomato pesto palmiers
Skewered marinated fish bites crumbed in coconut
Reef fish and Moreton bay bug sausage rolls
Beef Wellington - eye fillet of beef rubbed wiht Dijon mustard
Fresh Salmon and potato cake with zesty lime
Layered pumpkin capsicum, zucchini fritata with cheese
Goat cheese tartlets with cracked pepper and artichokes
Polenta cake with roasted sundried tomato and spinach
Poached scallop on petit Greek salad
Orange lemon saffron chicken skewers
Filled Quail eggs wrapped in Salmon
Mussel kebabs with walnut sauce
Grilled lamb kebabs with tomato compote
Cottage pies
Ravioli with soy vinegar sauce
Prosciutto and cheese wrapped asparagus
Barbeque duck and ginger tartlets
Tikka prawns with raita
Tarragon and lime scallops
Prawn dumplings
Gorgonzola and fennel tartlets
Oysters with pesto butter
Ham and artichoke risotto cakes
Chive pancakes with sausages and caramelised onion
Additional Hot Items Served in Noodle boxes
Small $5 per person
Medium $7.50 per person
Stir fried hokkien with roast pork and black bean sauce
Light curried rice noodles and chicken in coconut cream
A variety of seafood with stir rice
Traditional lamb curry on pilaf rice
We are also able to cater to your menu suggestions – just let us know your thoughts.
Dessert Options Served in disposable cups
A range of sorbets, ice creams are available @ $2.80 per serve
Selection of Desserts @ $3.20 per serve:
White chocolate mousse
Red berry compot
Fruit or caramel tartlets
Chocolate mud cake
Mini éclairs
FORMAL, 3 COURSE MENUS
Entree
(Please select one of the following)
- Salmon Tartar - finely diced Salmon with home-made mustard and dill yoghurt sauce serviced pumpernickel.
- Ravioli of Prawns with crustacean oil and stone-ground mustard.
- Eggplant pyramid with sun dried marinated breast of chicken balsamic dressing.
- Bouquet of bitter salad leaves with char grilled reef fish and prawns with avocado tomato dressing.
- Seafood lasagna with local fish of the day and tomato concasse with ginger lemon sauce.
- Lamb and bacon salad mini bagel with green mustard, shoestring potatoes and preserved olives.
- Trim lamb schnitzel dressed with proscuitto and garden sage, sweet corn bush puppies and tomato salsa.
- Poached reef fish and Moreton bay bug dumplings with red ginger mousiline.
- Ocean King prawn cocktail topped with a special seafood sauce and garnished with lemons.
- Galantine of chicken served with marinated mushroom salad.
- Timbale of smoked salmon filled with smoked trout mousse and prawns with spinach vinaigrette.
- Coral trout soufflé on sauce homardine and pastry fleuron.
- Salad of smoked chicken breast on seasonal greens with grain mustard sauce.
- Freshly opened oysters on rock salt or Kilpatrick with bacon and Worcestershire sauce.
- Deep fried camembert on redcurrant sauce with crispy bacon and fruit of the season.
- Poppy seed and herb crepe with green asparagus and forest mushrooms with a touch of tomato coulis.
- Rainbow trout roulade on wild rice topped with saffron beurre blanc.
- Fresh spinach fettuccini a la cream with salmon and basil topped with grated parmesan.
- Quenelle of wild duck pate with crispy crouton and walnut raspberry marinated spinach leaves.
- Thin slices of smoked German ham with feta cheese and garlic bruschetta.
- Fresh poached slice of Atlantic salmon on green asparagus with Beurre Blanc.
- Puppiette de salmon fume filled with prawns in smoked trout mousse.
- Filled quail salad on green beans and petit salad with potato vinaigrette.
- Roulade of coral trout filled with spinach on mushroom risotto.
- Watercress, rocket, sweet pear, walnut and Parmesan Salad in red Spanish onion dressing
- Salad of boiled potatoes, avocado and cress with marinated shrimps tossed in orange mango dressing
- Tomato and bocconcini Salad on bruschetta with basil, balsamic vinegar and pine nut dressing
- Filo pastry roulade with fetta cheese and fennel in olive oil and lemon juice dressing
- Asian selection of nori rolls and coriander marinated vegetables wrapped in rice paper with wasabi and Soya sauce
- Red mullet with baby leeks, fennel and saffron potatoes
- Sandcrab lasagna with corianda and tomato topped with vegetable tempura.
Main Course
(Please select one of the following)
- Steamed fillet of King Snapper on mushroom, spinach quiche with light applesauce
- Skinless poached supreme of Chicken filled with sandcrab on a bed of stir fried bok choy with crustacean jus.
- Fillet of beef wrapped in strudel pastry with herbs on black pepper beef jus.
- Pan fried Veal fillet topped with proscuitto and blue cheese on a bed of stir fried bok choy and asparagus.
- Fillet of Lamb with herbs served with dried tomatoes, roasted garlic on polenta cake.
- Poached lamb with horseradish sauce on bouillon potatoes.
- Chicken roulade filled with pine nuts and spinach on green vegetables and lime.
- Lamb sirloin spiced with native pepper berries and polenta crusted sweet potato cakes.
- A mixed plate of slow roasted leg of lamb with char grilled seasoned vegetables julienne.
- Slow roasted rack of lamb with saffron risotto, balsamic eggplant and zucchini.
- Beef fillet Wellington, topped with mushroom duxelle and baked in puff pastry, with sauce béarnaise.
- Medallions of beef tenderloin with shallots and port wine sauce.
- Tournedos of beef en croute with forest mushroom filling and served with shallot jus.
- Fillet of beef topped with chicken and coriander mousse and baked in a crepinette.
- Wood smoked fillet of lamb on sweet and sour cabbage with onion chervil jus.
- Veal medallions on ragout of ris de veau and green asparagus served with on fried spaghetti dumplings.
- Combination of seafood on black noodles in a ginger and coriander butter sauce.
- Herb crusted roast rump of trim lamb and mild green peppercorn sauce.
- Smoked loin of lamb with marinated egg plant and tomato on spinach timbale with mango compot.
- Rack of lamb marinated in rosemary and thyme, on beans and pumpkin puree.
- Fillet of beef on morilles cream sauce, with crispy bacon and red cabbage timbale.
- Crispy duck a la orange with chestnut puree and gratin potatoes.
- Reef fish fillet topped with salmon mousse on aniseed butter.
Dessert
(Please select one of the following)
- Trio of boutique cheeses served at room temperature with seasonal fruit and roasted nuts.
- White chocolate mousse with red berry confi.
- Lasagna of fruit and berries on butter milk sauce with orange cassata.
- Tiramisu - Italian Trifle with cream cheese and coffee liqueur.
- Traditional German strudel with raisins and almonds on sauce Anglaise.
- Cream caramel with fresh fruit and almond bread.
- Profiteroles filled with custard and topped with chocolate sauce.
- Brandy snap baskets filled with marinated strawberries and blueberries and cointreau sabayon.
- Éclairs filled with cream and coffee custard with chocolate sauce, garnished with fruit.
- Pavlova with fruit and cream on raspberry coulis.
- Traditional bread and butter pudding.
- Red berry compot served in a glass with vanilla sauce.
- Individual glazed fruit tartlets served with clotted cream and sauce Anglaise.
- Coffee and kahlua parfait on marinated fruit with fresh cream.
Tea & Coffee
- Fresh brewed Tea & Coffee served to the table with dinner chocolates
Cost
All inclusive – menu & table settings
- Your delicious 3 course menu plus tea and coffee, will be served to the table
- Table setting (including cutlery, crockery and glassware for each guest)
- $70 per guest (minimum of 15 guests)
Menu only – 3 course - $55 per person (minimum of 15 guests)
BREAKFAST MENUS
Continental $18 per person
- Selection of cereal and muesli
- Seasonal sliced fruits
- Danish pastries
- French croissants with preserves
- Homemade mini muffins
- Freshly brewed tea and coffee
- Selection of chilled juices
Hot Bacon/Sausages & Eggs $22.50 per person
- Crispy bacon
- Fried eggs
- Grilled tomato
- Hash browns
- Mini rolls with butter
- Freshly brewed tea and coffee
- Selection of chilled juices
Eggs Benedict $25 per person
- Toasted English muffins topped with English spinach, poached eggs and sauce hollandaise
- Crispy bacon or smoked salmon
- Fresh fruit salad
- Freshly brewed tea and coffee
- Selection of chilled juices
