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Sit Down Dining



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


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


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

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

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