Entrees
Cold
Chicken tenderloin, pressed watermelon, feta, cress and fresh mint salad, peri peri aioli and lemon scented olive oil
Honey roasted baby beets, walnuts, diced pear, blue cheese and cress with semi dried tomato oil
Vegetable gyoza, daikon radish, cucumber and wakame seaweed salad, with sesame soy dressing
Baby Prawn Cocktail with Tomato-Coriander Salsa and Guacamole Mayonnaise
Salad of Spinach, Pear, Gorgonzola, Walnuts and crisp Bacon
Hot
Portuguese lemon spiced chicken tenderloin on White Beans and Chorizo, cinnamon smoked cherry tomatoes and cress
Caramelised onion and potato tart, and blistered cherry tomato topped with dressed wild rocket and shaved parmesan.
Spinach Gnocchi, sautéed Roma Tomato, Garlic, fresh Basil and Olive Oil, with Char-grilled Ciabatta Fingers and shaved Parmesan
Roasted pumpkin cannelloni with Napoli sauce shaved parmesan and baby spinach leaves
Toasted Focaccia with Oven-Roasted Field Mushroom, Rocket and shaved Parmesan Salad topped with Aged Balsamic and Extra Virgin Olive Oil
Vine-ripened Tomato, marinated Feta, Chilli, Basil and Garlic Bruschetta
Confit pork belly, turnip–apple mash with star anise and orange sauce
Cream of Pumpkin, Coconut & Kaffir Lime Soup with Grilled Barramundi
Main Courses
Chicken Breast in Olive Oil, fresh Thyme, Rosemary & Garlic, topped with fresh Roma Tomato Salsa, crisp Pancetta and served with Roast Baby Chats
Barramundi Fillet with Thai-style Coconut Cream Broth, on Asian Vegetable and Fragrant Rice
Braised Lamb Shank, Red Wine Tomato Jus, Rocket Mash and Long Green Beans
Herb-crusted veal scaloppini, served on a potato rosti, with wilted spinach and sautéed forest mushrooms, truffle jus
Crispy skin salmon fillet, potato mash, leek and fennel ragout with a citrus beurre blanc sauce
Pan-fried pork fillet served with orange segments and roasted fennel and finished with Calvados apple sauce
Chicken Breast filled with Creamed Spinach and Camembert, on a Sherry and Sweet Pea Risotto with Pencil Asparagus
Fillet of Barramundi, roast garlic mash, brown butter and baby caper sauce with seasonal vegetables
Rosette of Beef topped with Oven-Roasted Field Mushroom and Pastry Lattice on a TRUFFLE scented Jus
Grilled Lamb Rump Steak, maple, pecans, chilli aioli, baby spinach and layered potato
Lime infused Tasmanian salmon on vanilla Mash with saffron onions and semi dried tomato splashed with lemon scented olive oil
Grain fed beef fillet, spinach and blue cheese tart, Swiss brown mushrooms, baked roma tomato and thyme jus
Rosti potato stacked with char grilled eggplant, zucchini, and roast truss tomato, over baked with Yarra valley goat’s cheese, on wilted rocket and salsa Verde
Desserts
Mini Pavlovas with Berry Compoté and Chantilly Cream
Warm chocolate brownie, double cream, chocolate fudge sauce
Italian Tiramisu with Coffee Bean Sauce
Baked Citrus Tart, with Passionfruit double cream
Mocha Chocolate Mousse in a Chocolate Basket with Raspberries
Chocolate Mud cake with Sweetened Cream
Sticky Date Pudding, Toffee Sauce and Whipped Cream
Toasted Apple and Cinnamon Crumble Cake
Chocolate-topped Profiteroles with Vanilla Sauce
French Crêpes with Mandarin & Butterscotch Sauce, topped with Chantilly Cream
Whipped triple cream Brie, Blueberry Muscat reduction and crisp wafers
2 courses $34.00 per person
3 courses $39.00 per person
Prices do not include GST or staffing costs
BOOKING ENQUIRY
Let us know more about what you need and we will get back to you with a quote
If you don’t receive a response within 24 hours please check your e-mail junk folder or contact us again via direct e-mail at info@prestidgecatering.com.au
