THREE COURSE SIT-DOWN MENU
- Peking Duck Atop Sesame Bok Choy
- Half Dozen Fresh Rock Oysters with Wasabi Mayonaise
- Creamy Pumpkin & Coriander Soup Topped with Sour Cream
- Proscuito Wrapped Asparagus with Wild Mushroom Rissoto
- Roma Tomato Tart with Melted Fetta, Olive Tapenade & Baby Rocket Salad
- Scallop & Mango Salad with Honeyed Chilli Vinaigrette
- Thai Beef Salad
- Salsa Verde Lamb cutlets on Garlic Mash
- All mains served with potato roesti and garden vegetables excluding pasta dishes
- Atlantic Salmon with Lemon Caper Butter
- Char-Grilled Eye Fillet in a Horseradish Jus
- Macadamia & Brie Stuffed Chicken Breast Served with a Citrus Glaze
- Roasted Pork Cutlets Marinated in Five Spice Hoisin
- Pumpkin & Blue Cheese Risotto Topped with Juicy Pesto Field Mushrooms
- Fire Roasted Vegetable & Boccacini Stacks
- Proscuito Wrapped Barramundi
- Chilli Prawn Linguine
- Tortellini with Creamy Pesto Chicken & Mushroom
- Gourmet Breads
- Latte Brownie Baked Cheesecake with Ice Cream
- Macadamia Caramal Tarts with Cream
- Flourless Chocolate Mousse Cake with Cream
- Tiramisu with Raspberry Cream
- Creme Caramal with Pistachio Ice Cream
- Grand Marnier & Wildberry Log with Ice Cream
- Lemon Curd Tarts with Double Cream
- Almondine Flan with Vanilla Ice Cream
- Individual Fresh & Candied Fruit Platters
- Boutique Cheese, Dried Fruits & Fallwasser Crackers
- Tea / Coffee
- Chef – $35.00 per hour
- Waitperson – $30.00 per hour
- Kitchenhand – $22.00 per hour
The number of staff required is dependent on the menu chosen and the number of guests in attendance.
All staff are charged only for the duration of the function (minimum three hours).
Equipment Hire: A detailed list and costing of equipment hire necessary for your function will be supplied after either consultation or site inspection.
The client is responsible for any loss or damage of equipment supplied by Essence Catering for the purposes of the function.
Delivery fee: A delivery fee may be charged on an order deemed a drop off.
Prices quoted include GST
Please note there is a 30% surcharge for staff costs on weekends & public holidays.