top of page

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. 


Please select 5 options from our Canapés - Finger Food menu 


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

  • Moroccan Lamb point, crispy chat potatoes and cucumber riata GF

  • Salt and Pepper squid, confit garlic and lemon aioli with basil emulsion GF

  • Maple bacon wrapped chicken, ricotta & pine nut ballotine, silky butternut pumpkin drizzled with thyme jus GF

  • Seared Scallops on cauliflower purée, corn salsa and crispy pancetta GF/*LF

  • Sticky pork belly, crackling shard, spiced pumpkin whip with chilli and apple aromatic salad GF/*LF

  • Sweet honey charred prawn and chorizo skewers with turmeric rice and pineapple salsa GF/LF

  • Sous Vide Duck breast infused with orange, lemon and thyme, sweet carrot purée, blackberries and drizzled with red current jus *GF/*LF

  • Lobster, Crab and tarragon ravioli with seafood bisque and caviar

  • Prosciutto wrapped asparagus on a bed of roquette, pear and pecorino GF

  • Korean braised beef short ribs on saffron black rice with sesame Asian greens LF

  • Smoked ocean trout angel hair pasta with spring peas, asparagus and Danish Feta

  • Portobello mushrooms filled with lemon ricotta on an apple, pomegranate and caramelised walnut salad GF/V



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

  • Eye fillet of beef on Paris mash with wild mushroom fricassee,
    steamed broccolini and rich merlot jus *GF

  • Honey, rosemary & red wine braised lamb shanks with creamy mash
    potato and seasoned green beans *LF

  • Prosciutto wrapped chicken breast on lemon, thyme & spinach risotto, steamed asparagus with parmesan crème sauce GF

  • Kumara gnocchi coated with pumpkin sauce, fried spinach, asparagus and parmesan crème sauce V

  • Atlantic salmon nestled on roast baby chat potatoes with a Prawn Bisque

  • Roasted duck crown, beetroot & coriander puree with sautéed potatoes GF

  • Flame grilled chicken breast, roast baby kipfler potatoes paired with a creamy prawn, sundried tomato and white wine sauce GF

  • Hickory smoked sirloin with Paris mash, seasoned asparagus, and baby onion ragout GF

  • Pistachio crusted Lamb rack (2 point) with sweet potato gratin, asparagus and rosemary infused jus *GF

  • Prosciutto wrapped pork loin with bush basil pesto, thyme and rosemary fondant potato with broccolini and apple cider jus GF

  • Barramundi fillet, leek & potato souffle, braised broccolini with lemon & herb gremolata GF


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 & almond tuile *GF

  • Sticky Date Puddings with butterscotch sauce, Double cream & Strawberry

  • Pear and Almond frangipani tart with crème pâtissier and berries

  • Espresso Panna cotta with amaretto cream & praline GF

  • Salted Caramel tart with vanilla bean ice-cream

  • Meringue with Passionfruit curd, mixed berries & crème fraiche GF

  • Apple & rhubarb spiced crumble with anglaise

  • Mars bar cheesecake with milo crumb and honeycomb

  • Coconut Panna Cotta with Pineapple Salsa & Finger Lime Reduction GF/LF

  • Vegan Gooey Chocolate & Almond Brownie V

  • Assorted Gelato Cups

  • Banoffee pie with caramel crème & toasted almonds

  • White Chocolate & Passionfruit Cheesecake with passionfruit pulp & mint

  • Baileys Chocolate Mousse with an amaretto crème & fresh berry coulis GF

  • Fresh fruit tart with crème pâtissier

  • Brandy snaps with lemon cream cheese filling and blueberry compote

  • Mars bar cheesecake with milo crumb and honeycomb

  • Treacle pudding with hot vanilla custard

    Petit Fours
Choice of 4 from this list: 

  • Mini Portuguese Tart

  • Mini Tiramisu Mousse cups

  • Mini Lemon Meringue tart

  • Frangelico Chocolate Fudge GF

  • White Chocolate Brûlée spoons with raspberry coulis GF

  • Mini Baileys Chocolate Mousse shots GF

  • Mini Peppermint Crisp Parfait

  • Mini Sticky Date Shots with Butterscotch sauce

  • Mini Custard Tart with Glazed fruit

  • Mini Salted Caramel Cheesecake

  • Mini Apple Crumble with Caramel sauce

  • Mini Espresso Panna Cotta with Amaretto Crème GF

  • Mini White Chocolate & Passionfruit cheesecake

  • Mini Pear & Almond Frangipani Tart

  • Mini Raspberry cheesecake

Sticky Asian pork belly, spiced pumpkin
Lamb point, roasted celeriac puree, youn
Roasted duck crown, baby turnips, celeric puree and caramelised peach with baby spinach and sweet orange jus
Eye fillet of beef on a sweet parsnip pu
PB Catering-351.jpg
Assorted Petit Fours 6.JPG
bottom of page