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Buffet

Indulge in a vibrant buffet of global flavours, fresh artisan salads and a decadent dessert spread that delights every sense.

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FINGER FOOD

½ hour chef’s selection of 4 finger food items on arrival, served on rotation

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GRAZING STATION

Olives, cured meats, bocconcini, marinated vegetables, dips and grilled Turkish bread (nf)

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MAIN BUFFET  

Choice of two hot dishes to serve

Five spiced pork belly, sticky soy, coriander & crispy shallot (gf)(df)(nf)

Crispy skinned salmon, roquette, fennel with citrus dressing (gf)(df)(nf)

Moroccan spiced chicken thigh (gf)(df)(nf)

Gourmet sausages, onion marmalade, sliced Abbotts Bakery bread (df)(nf)

Herb and lemon crumbed chicken pieces with chipotle mayonnaise (nf)

Chargrilled beef, asado style, parsley chimichurri sauce (gf)(nf)(df)

Chermoula lamb shoulder, pomegranate & sumac spiced salad (gf)(df)(nf)

Kingfish, pico de gallo (salsa), paprika mayo (gf)(df)(nf) (supplement $8 pp)

Tortellini filled with ricotta, sundried tomato, Swiss mushrooms with saffron cream (v)(nf)

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Accompaniment: bread rolls served with butter (v)

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SIDES 

Choice of three side options 

Salads 

Cos leaves, radish, mint, with citrus dressing (vg)(df)(gf)(nf)

Salad greens, balsamic vinaigrette, cucumber, Spanish onion, tomato & torn herbs (vg)(df)(gf)(nf)

Roquette, toasted pine nuts & parmesan salad (v)(gf)

Asian style coleslaw, wasabi soy mayonnaise (v)(df)(gf)(nf)

Slow roasted pumpkin, sweet potato salad with capsicum, chickpea and sumac yoghurt (v)(gf)(nf)

Roasted red capsicum & orecchiette pasta salad (vg)(df)(nf)

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Vegetables

Rosemary roasted chat potatoes (vg)(df)(nf)

Green beans with kalamata olives, red onion & mint (vg)(df)(nf)

Roast sweet potato and pumpkin with Indian spices (vg)(df)(nf)

Seasonal greens, lemon zest, extra virgin olive oil (vg)(df)(nf)

Roast vegetables (vg)(df)(nf)

Chargrilled corn with lime (vg)(df)(nf)

Heirloom carrots with orange blossom, dill & mustard butter (vg)(df)(nf)

Roasted cauliflower, spinach, caramelised onion & almond salad with tahini dressing (vg)(df)(gf)

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DESSERTS 

Choice of two dessert options

Dark chocolate mousse, cherries (v)(gf)(nf)

Petite pavlova, balsamic strawberries (v)(gf)(nf)

Salted caramel chocolate tart, freeze dried mandarin (nf) (gf available $1.50 supplement)

Lemon tart, freeze dried berry (v)(nf) (gf available $1.50 supplement)

Chocolate brownie (v)(gf)

Mixed spice panna cotta, apple compote (v)(gf)(nf)

Coconut & lime leaf rice pudding, mango, calamansi gel (vg)(df)(gf)(nf)

Flourless chocolate cake, mulled cherries, mascarpone (v)(gf)(nf)

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(gf) gluten free (v) vegetarian (vg) vegan (nf) nut free (df) dairy free

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All prices listed are inclusive of GST. No hidden fees. No surprises. Just transparent pricing from the start.

PRICING OPTIONS

2025

2026

FINGER FOOD | MAIN per person (2 hour service period)
$70.00
$72.50
MAIN | DESSERT per person (2.5 hour service period)
$70.00
$72.50
FINGERFOOD | MAIN | DESSERT per person (3 hour service period)
$86.50
$89.50
ANTIPASTO UPGRADE served as entree plate per person
$16.00
$16.50
View A Different Menu
Buffet
Drop Off Catering
Conference Day Delagate Packages
Boardroom Lunch
Vegan & Vegetarian Finger Food Menu
Carvery
Beverage Packages & Menus
Grazing Station Menu
Street Food
Breakfast
Plated Dining
Shared Platter Dining
Finger Food
Download Menu

INCLUSIONS

Qualified chef, crockery, cutlery, place setting set up and premium disposable napkin.Pricing based on minimum numbers of 40 people, chef surcharges apply for smaller groups.Waiting staff, surcharges & additional equipment fees may apply, but vary dependingupon locations & circumstances.

All prices listed are inclusive of GST.

No hidden fees. No surprises. Just

transparent pricing from the start.

DIETARY & ALLERGEN

Our kitchen uses a variety of ingredients, including gluten, dairy, nuts, shellfish, soy, and eggs. Whilst we take care with dietary requests, we cannot guarantee dishes are free from allergens.

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We acknowledge the Traditional Owners of the land where we work and live and pay our respects to Elders past and present.
We celebrate the stories, culture and traditions of Aboriginal and Torres Strait Islander Elders of all communities who also work and live on this land.
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We welcome and celebrate everyone

We work with a diverse array of people regardless of background, gender identity, sexual orientation, beliefs or ethnicities.
We strive to make everyone feel welcomed, heard and recognised for the unique perspective they bring to the world.

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