Shared Platters   or Traditional Buffet Table

Sharing is caring, and our share platters and traditional buffets are the perfect way to do it. If you're after a more relaxed feel to your function and want to provide a great conversation starter then this menu is for you!

Share Platters
The main is served on platters and placed directly onto tables. This is very popular for a less formal occasion and allows guests to choose from a selection of meats and salads while they remain seated for the entire meal. Looks wonderful!!

Traditional Buffet
One long table that features the main meal. Guests are invited to the buffet table where they choose from a selection of hot & cold meat, salads and breads.  

1. Select five canapés from our Canapes - Finger Food menu.


2. Select two meat dishes:

  • Asian miso and shallot marinated Atlantic salmon with steamed Asian greens and spiced mango chutney (GF)

  • Orange and honey glazed crispy pork loin with sweet pumpkin puree and pineapple chutney (GF)

  • Mustard infused roasted scotch fillet on sweet parsnip mash, pink peppercorn sauce and sautéed mushrooms

  • Braised lamb shank in red wine and apricots on a sweet potato puree and baby green beans

  • Prosciutto wrapped chicken breast carved on lemon and thyme risotto, steamed asparagus with parmesan crème sauce (GF)

  • Texas style beef brisket with mustard mash potatoes and baby onion ragout

  • Soy and ginger poached chicken breast with a Chinese cabbage salad and shallots

  • Slow cooked Asian Duck Maryland on an Asian bean sprout and noodle salad

  • Garlic and rosemary lamb shoulder on baby new potato and roasted pumpkin with minted spring peas (GF)

  • Thyme and lemon marinated whole baby barramundi nestled on chargrilled asparagus, roasted pepper and feta with a dill aioli (GF)



2. Select two salad dishes (either cold or warm):

    Cold:

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

  • Honey glazed roasted carrot and pistachio salad with fresh herbs (GF, V)

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

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

  • Crunchy bean salad with hazelnuts and Vietnamese dressing (V)

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

  • Chargrilled marinated vegetable salad with haloumi and a balsamic and basil citrus glaze (GF, V)

  • Traditional Greek salad with marinated olive, semi dried tomatoes, feta cheese and salad greens (GF, V)

  • Mesculen, pear, walnut and goats cheese with dijon mustard dressing (GF, V)

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

  • Steamed asparagus with peach and yoghurt dressing topped with roasted almond (GF, V)


    Warm:

  • Warm cauliflower mornay (V)

  • Traditional potato bake (V)

  • Sweet potato and thyme gratin (V)

  • Roasted root vegetable salad with toasted cashews (V)


     NB. Cold and warm salads cannot be combined on the same platter.


3. Select one dessert option (at additional cost):

 

  • Gelato (your choice of two flavours)

  • Petit fours (four choices from our formal plated menu petit four list)

  • Your wedding cake served with fresh cream and seasonal berries

  • Plated dessert (two choices from our formal plated menu dessert list)

Cost: Cost will depend on your choices. Please contact us for a free quote. 

Please note: Menu cost does not include staff service. Staff numbers are dependant on your guest numbers. Chef, kitchen, wait and bar staff can be hired, and are charged per the hour. Please see our Event Confirmation page for more information, or email us for an additional quote 

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.