↑ Return to Menus

Print this Page

Sit Down Dining

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
PRESTIDGE CATERING INQUIREY FORM

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

Permanent link to this article: https://prestidgecatering.com.au/menus/sit-down-dining/