Superb Mobile Catering and Fine Dining Experience

 

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