Formal Plated Meals

Formal Plated

After a more traditional service? Our individually plated, alternately served meals will help to make your function something your guests will talk about for years to come. You can choose varying combinations of the courses below, please contact us to discuss what your ideal menu would be. 

Canapés

Please select 5 options from our Canapés - Finger Food menu 


Entrees

Please select two from the following options, to be served alternatively with either dinner rolls or olive & rosemary loaves on their own bread boards

  • Fresh handmade lobster, prawn and crab ravioli, fried shallots with a chive lemon butter sauce and shaved parmesan cheese

  • Lamb point, roasted celeriac puree, young asparagus and pomegranate jus

  • Salt and pepper baby squid, roasted garlic and lemon aioli, basil emulsion with shallots and chilli (GF)

  • Limoncello chicken tenderloins with dill coleslaw, baby kipfler potatoes and a saffron aioli

  • Fried soft shell crab with green onions confit, fried spinach, garlic lemon mayo

  • Orange and lavender duck fillet, sweet carrot puree, blackberries and aniseed jus

  • Seared scallops, cauliflower puree, caramelised cauliflower, toasted pine nuts and steamed asparagus (GF)

  • Roasted five spiced Quail, sweet corn puree, poached quail egg and crispy prosciutto ham (GF)

  • King prawn and sugar snap spiced turmeric curry with Jasmine rice (GF)

  • Sticky Asian pork belly, spiced pumpkin puree, caramelised scallop, with chilli, apple and endive salad (GF)

  • Ahi tuna sashimi with cucumber tian, avocado mousse with sesame and wasabi vinaigrette (GF)

  • Angel hair pasta tossed with baby spinach, spring peas, field mushrooms and Danish fetta

   

Mains

Please select two from the following options to be served alternatively. Mains can be served with a green salad side.

  • Slow roasted lamb shank on a roasted sweet potato mash with baby beans and blistered vine tomatoes

  • Eye fillet of beef on a sweet parsnip puree with wild mushroom ragout, steamed broccolini and rich merlot jus

  • Crispy skinned pork belly on a spiced baked butternut pumpkin puree, Pan seared scallops, apple and baby water crest salad with sweet cider jus

  • Black sesame coated Atlantic salmon fillet, smoked cauliflower slick, a sweet pea mousse, shaved fennel and braised baby leeks in a lemon butter sauce

  • Mint and parmesan crusted lamb loin carved on oyster mushroom risotto with young asparagus and sweet madeira jus

  • Roasted duck crown, baby turnips, celeriac puree and caramelised peach with baby spinach and sweet orange jus (GF)

  • Beef and caramelised onion, stout pot pie with garlic mash and fresh minted peas

  • Spinach and feta filled chicken breast on a lemon and thyme risotto with asparagus and parmesan crème (GF)

  • Aniseed and orange Pork cutlet, navy bean slick, confit onion, baby carrots and a pineapple chutney (GF)

  • Lemon and basil infused blue eye cod, Jerusalem artichoke puree, buttered greens and steamed pipis in white wine sauce (GF)

  • Creamy garlic, spinach and mushroom gnocchi with toasted almond (V)



Dessert

Please select two from the following options to be served alternatively or a selection of five petit fours to go onto a dessert stand, or platters on each table

  • White chocolate crème brûlée with raspberry coulis and almond biscotti (GF)

  • Sticky date puddings with butterscotch sauce and double cream

  • Prosecco Panna cotta with wild berries and almond biscotti (GF)

  • Blueberry and lilac Panna cotta, poached baby pear, candied walnuts and fresh blueberries (GF)

  • Vanilla poached yogurt with caramel meringue, lemon curd and raspberries (GF)

  • Salted caramel tart with vanilla bean ice-cream

  • Upside down pineapple cake with spiced rum and king island cream

  • Chocolate mousse mille-feuille with vanilla creme pâtissier and fresh berries

  • Maple baked pears with caramelised pecans and cream (GF)

  • Individual Apple and rhubarb crumble with vanilla custard foam and ice cream

  • Lemon and ricotta cheesecake with strawberry reduction

  • Gelato cups



    Petit Fours
Choice of 4 from this list: 

  • Mini Portuguese tart

  • Traditional coffee tiramisu shots

  • Mini Lemon meringue tart

  • Mini Raspberry cheesecakes

  • Frangelico Chocolate Fudge (GF)

  • Caramel pecan Fudge (GF)

  • White chocolate brûlée spoons with raspberry (GF)

  • Baileys chocolate mousse shots (GF)

  • Assorted macarons

  • Peanut butter cheesecake bites

  • Petite red velvet cupcake

  • Peppermint crisp parfait

  • Mini sticky date shots with butterscotch sauce

  • Mini caramel tarts with crème pâtissier

  • Crunchy rum balls (GF)

Ph: +61 (4) 20 549 104
E: admin@pbcatering.com.au
81-83 John St 
The Oaks

NSW, 2570

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