Italian Trattoria

Take your guests on a trip to Italy with this beautiful trattoria. Filled with colourful antipasto, salads, cured meats, rosemary and olive loaves and traditional Italian main dishes. Canapes, entree and mains are all followed up with dessert to-die-for, making this food as tantalising to the eyes as much as the tastebuds.

Canapés - Choose five of the following:

  • Mini assorted pizzas

  • Italian sausage, caramelized onion, anchovies

  • Margherita pizza with basil, tomatoes and boccocini cheese

  • Eggplant caponata pizza

  • Assorted bruschetta

  • Tomato, basil, Spanish onion and balsamic reduction

  • Prosciutto ham, rocket and goats cheese

  • Mushroom, spinach and gruyere cheese

  • Cheesy Arancini balls with cumin yogurt

  • Prosciutto rolls with eggplant chutney, goats cheese and rocket

  • Heirloom tomato, basil and bocconcini cheese skewer with Italian pesto marinate

  • Caramelized onion, chorizo and gorgonzola cheese tartlet

  • Spicy sticky Italian lamb meatball with pomegranate salsa

  • Artichoke spread, brie, spinach and fig crostini



Entrée - Choose two of the following:

  • Antipasto and cheese grazing board

  • Mussels Italiano with chilli, garlic, white wine and basil

  • Sundried tomato, basil, baby spinach and olive ravioli with fresh shaved parmesan cheese

  • Lemon and ricotta fried zucchini flowers with fresh baby rocket leaves and crème fraiche

  • Italian mushroom, truffle and fennel spring risotto in a white wine sauce

  • Eggplant, goats cheese and spinach flatbread with pinenut and basil pesto



Mains - Choose two meat dishes and two salad/vegetable dishes
Meat dishes:

  • Sicilian chicken breast cooked in white wine, olive and tomatoes with lemon and basil cous cous

  • Twice cooked osso bucco with Milanese risotto

  • Tomato and red wine lamb shanks with kumera mash and green beans

  • Slow cooked beef Ragu with pappardelle pasta and fresh herbs

  • Marinated lamb cutlets with garlic, olives and rosemary on a creamy polenta and a roasted capsicum ragout

  • Honey and garlic buttered salmon fillets with lemon pesto pilaf

  • Slow baked chicken cacciatore with basil and lime linguini



Salad/Vegetable dishes:

  • Slow roasted small vine ripened tomatoes, with basil, bitter rocket greens and a balsamic glaze

  • Honey glazed roasted carrot and pistachio salad with fresh herbs

  • Marrakech eggplant salad of roasted eggplant, heirloom tomato ragout with fresh basil leaves and pomegranate jewels

  • Purple and golden beetroot salad with goat’s cheese, baby spinach drizzled with an orange and walnut dressing

  • Crunchy bean salad with hazelnuts and Vietnamese dressing

  • Tunisian style couscous with dates, cashews and currants drizzled with a light herb oil

  • Chargrilled marinated vegetable salad with haloumi and a balsamic and basil citrus glaze

  • Traditional Greek salad with marinated olive, semi dried tomatoes, feta cheese and salad greens

  • Mesculen, pear, walnut and goats cheese with dijon mustard dressing

  • Classic Caesar salad of baby cos lettuce, shaved parmesan, bacon slivers and garlic croutons

  • Steamed asparagus with peach and yoghurt dressing topped with roasted almond


Dessert - Choose two of the following (at an additional $10 per person):

  • Italian lemon and olive oil cake with Mascarpone and blackberries

  • Bomboloni (Italian doughnuts) filled with crème patisserie and honey yogurt dip

  • Traditional tiramisu with fresh cherries

  • Prosecco pannacotta with raspberry coulis

  • Chocolate glazed expresso cheesecake with dollop cream

  • Fresh pear and almond flan cake with pear syrup and almond cream

  • Strawberry, white chocolate pavlova roll with passion fruit pulp

  • Chocolate semi-freddo mousse with raspberry jelly

  • Assorted gelato


Served with assorted tea and coffee, bread rolls or olive & rosemary loaves served with butter or oil. 

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

NSW, 2570

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© 2019 by  PB Catering ABN: 90805384671.