Formal Three Course Menus

Mouthwatering Formal Three Course Menus provided by our professional team of caterers.

3 Course Menu

$85 per person : 3 Course Menu & tableware included (minimum of 15 guests)

$65 per person : 3 Course Menu only (minimum of 15 guests)


(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.


(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.
  • Spiced Chocolate cake topped with a vanilla chocolate macaron, anidseed chocolate truffle and chilli chocolate mousse
  • Crispy shell pavlova with tropical fruit and berries on red coulis
  • Summer mixed berry mousse tower with layers of vanilla sponge with a fresh cream mousse
  • Squares of hazelnut biscuit, coffee, cream and ganache topped with raspberry coulis
  • Individual spiced chocolate mud cake on red berry compot

Tea & Coffee

  • Fresh brewed Tea & Coffee served to the table with dinner chocolates


  • All inclusive – 3 course menu & table settings @ $85 per person
  • Alternate drops are $5 per person, per course
  • 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)
  • OPTION - 2 course menu $55 per person or $75 per person with table ware


Additional Information

Finger Food - Individual Items

Delicious range of hot and cold canapes and other finger food for your event.


Finger Food - Set Menus

Chef inspired cocktail finger food menus for your cocktail party or event.


Breakfasts Menu

Start the day with a delicious breakfast provided by Ascot Catering.


Buffet Menus

Wide selection of buffet menus for a delicious meal your guests will love.


Sandwich Selection

Gourmet and traditional sandwiches, foccocias and bagels for the perfect afternoon tea.


BBQ Menus

Delicious BBQ menus for your party or informal event. Always a favourite!


Alcohol Packages

Alcohol and beverage packages to compliment your chosen catering package.



Ascot Catering is your Brisbane Caterer. Contact us today with details of your event.


Call our team on
+61 417 752 211 |
Enquire Now

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+61 417 752 211
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