Testimonials

ph:3891 2866 fax:3891 2191
ph:3891 6647



 

order@essencecatering.com.au

 

Breakfast
Luncheon
Buffet Menu
Finger Food
a la Carte
Christmas


         

 Essence Buffet Menu Number 1

 Side dishes are included in the main course                                                 Price                                                                                      

 Three Courses - $36.00
 Four Courses - $ 42.00

 FINGERFOOD

(Please choose three

 Herb crusted Barramundi with lemon caper mayonnaise.
 Gourmet baby pies (beef burgundy, lamb& rosemary, Thai chicken or satay  vegetables).                   
 Caramelised green onion, tapenade & Persian fetta tartlets.
 Vietnamese rice paper rolls with five spice chicken and crisp Oriental vegetables.
 Baked Thai chicken cakes with traditional dipping sauce.
 Pork spring rolls with chilli - plum sauce.
 Trio of dips (hummous, smoked salmon & dill, guacamole, black
 olive tapenade etc) crudites & crostinis.

 SOUP TUREEN WITH WARM GOURMET BREADS

 Sweet Potato and Coriander.

 Creamy Chicken and Corn.

 Tomato and Basil.

 

 MAIN MEALS

(Please choose three)

 Individual flakey topped Guiness Pies.
 Mustard and Rosemary Chicken Breast.
 USA cut pork ribs with grilled apple & spicy citrus jus.

 Pineapple and Honey Mustard glazed leg of Ham studded with cloves.
 Warm vegetable terrine with aged balsamic.
 Double marinated Moroccan marinated Mandelong lamb fillets with tzatziki.
 Thai spice infused sweet potato, coconut & chickpea curry with jasmine rice.

 SIDE DISHES

 Warm salad of char grilled vegetables drizzled with balsamic & aioli.
 Greek salad.
 Golden Roasted baby potatoes.

 Gourmet breads.

 DESSERTS

         (Please choose three)
 Peach & macadamia nut crumble with vanilla bean icecream
 Tiramisu
 Fresh fruit salad with vanilla meringues & Double King Island cream
 Rhubarb & apple pie with custard
 Raspberry New York baked cheesecake with white chocolate sauce

 Australian boutique cheese & fresh fruit with falwasser crackers

 Tea\Coffee 

 

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