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
Rock melon bruschetta with goat’s cheese and prosciutto
Sushi rice, smoked salmon, shallot, Pickled cucumber and ginger, Nori, and soy – sesame dressing
Hot
Portuguese lemon spiced chicken tenderloin on White Beans and Chorizo, cinnamon smoked cherry tomatoes and cress
Caramelised onion and potato tart, 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
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
Grilled eggplant slices with roasted corn, black beans, Cumin, melted cheese and salsa
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
Breast of chicken with Israeli couscous, smoked tomatoes, preserved lemon, and harissa
Grilled Beef eye fillet on a cauliflower & leek mash with forest mushroom compote and seasonal vegetable
Gremolata flavored Chicken breast , roasted turmeric cauliflower and chili & corn salsa
Roasted Pork loin, green tea- apple and raisin compote, reduced apple jus
Slow cooked Lamb shoulder, chefs special Moroccan spice rub, and pan juices with herbed Israeli couscous and mixed roast root vegetables
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
Slow cooked Chicken Breast on an Asparagus and Sweet Pea risotto
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
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
2 courses $35.00 per person
3 courses $40.00 per person
Prices quoted for a minimum of 20 guests
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
