Unique, specialised boardroom catering delivering appropriate level of service; yourchoice of shared platter style or individual plates served to your guests
1⁄2 hour chef’s selection of 4 finger food items on arrival, served on rotation
Tapas platter(Choice of three tapas to serve)
Essential hummus, extra virgin olive oil, zaatar, Turkish bread (vg)(df)
Chilli garlic prawns, roquette, lemon (gf)(df)
Pork and chorizo meatballs, smokey paprika sugo (gf) (df)
Greek style roasted kipfler potatoes with lemon, garlic & oregano, Yarra Valley Persian feta (v)(gf)
Sriracha and triple cheese macaroni cheese croquette, pickled cucumber, herb salad (v)
Stir fried mushroom medley with ginger, chilli & soy; cashews, spring onion & coriander (vg)(gf)(df)
Grilled salmon and lemon skewer, radicchio, citrus mayo (gf)(df)
Beef empanada, chipotle aioli
Tomato, basil tarte tatin, arugula, balsamic (vg)
Choice of two main options
Slow braised beef short rib, chimichurri, parsley (gf)(df)
Five spice crust pork belly, sticky soy glaze, coriander, crispy shallot (gf)(df)
Salmon fillet, thyme, roquette, fennel, citrus dressing (gf)(df)
Grilled chicken thigh, crisp prosciutto, sage, vincotto
Chermoula lamb shoulder, pomegranate & sumac spiced salad (gf)(df)
Moroccan spiced chicken, apricot, chickpea and herb freekeh salad (gf)(df)
Beef cheek massaman style, beansprouts, peanuts & chilli (gf)(df)
Kingfish, pico de gallo salsa, paprika mayo (gf)
Pasta capunti with forest mushrooms, pecorino, roquette & truffle oil drizzle (v)
Pumpkin, capsicum & zucchini tajine; tomato, ras el hanout, mint & preserved lemon (gf)(df)
Accompaniment: freshly sliced local sourdough served with butter
Choice of two side options
Roasted pumpkin wedges with Indian spices and pepitas (gf)(vg)
Salad greens, balsamic vinaigrette, cucumber, Spanish onion, tomato & torn
herbs (vg)(gf)
Heirloom carrots with orange blossom, dill & mustard seeds (vg)(gf)
Cos leaves, radish, mint, with citrus dressing (vg)(gf)
Broccolini, seasonal greens, chickpea sesame dressing (vg)(gf)
Roquette, parmesan & pine nut salad (v)(gf)
Roasted cauliflower, spinach, caramelised onion & almond salad with tahini dressing(vg) (gf)Rosemary roasted chat potatoes (vg)(gf)
Choice of two dessert options
Flourless chocolate cake, mulled cherries, mascarpone (gf)(contains nuts)
Petite pavlova, hazelnut pastry cream, poached pear (gf)(contains nuts)
Salted caramel chocolate tart, freeze dried mandarin (gf available)
Lemon tart, dehydrated raspberries (gf available)
Coconut & lime leaf rice pudding, mango, toasted mung beans (v)(vg)(df)(gf)
Mixed spice panna cotta, granny smith apples (gf)
(gf) gluten free (v) vegetarian (vg) vegan (nf) nut free (df) dairy free
1⁄2 hour chef’s selection of 4 finger food items on arrival, served on rotation
Orange blossom & cumin baby carrots, harissa labna, pomegranate, pepitas, almond and dill (gf)(v)
Caramelised onion tatin, torched Victorian chevre, heirloom beets, red vein sorrel, Yellingbo oliveoil (v)(nf)
Ras el hanout spiced lamb loin, cauliflower skordalia, rosewater gel, tea-soaked prunes, chermoula (gf)(df)(nf)
Tandoori chicken thigh, red lentil daal, cottage cheese, compressed baby cucumber, herb oil (gf)
Korean barbequed short rib, fermented cabbage, daikon, chilli, sprouts, rice cracker (gf)(df)(nf)
Confit salmon, celeriac remoulade, macadamia brittle, mandarin, baby spinach (gf) (supplement $4)
Garlic chilli prawns, saffron chive risotto, tomato gel, pangrattato (gf)
Warm mushroom salad with chilli, ginger, garlic & soy, grilled tofu, cashew nuts, spring onions, coriander, sesame seeds (vg)(df)(gf)
Seared scallops, truffled cauliflower, macerated raisins, kassler, chervil
Daube of beef, Jerusalem artichoke puree, baby leek, thick cut bacon, portobello mushroom (gf)
Slow cooked lamb shoulder, braised red cabbage, pearl barley, aromatic vegetables, crispy kale (gf)(df)(nf)
Pork belly, spiced parsnips, poached pear, Dutch carrot, piquant sauce (gf)(nf)
Grilled chicken breast, brussels sprouts, pancetta, kipfler potatoes, sage jus (gf)(nf)
Dukkah crusted barramundi, carrot pernod mousseline, baby roquette, celery & granny smithsalad; verjuice (gf)
Teriyaki salmon, wasabi cauliflower, bok choy, radish, sesame seeds (gf)(df)(nf)
Roasted beetroot, sage & Tofutti risotto, compressed fennel, pickled baby king brown mushrooms,heirloom beets, vegan feta (gf)(vg)
Sous vide beef sirloin, creamed spinach, confit shallot, gaufrette potato, red wine jus (gf)(supplement $7.50)
Accompaniment: freshly sliced local sourdough served with butter
Spiced pear, hazelnut creme patisserie, meringue (gf)
Baked orange cheesecake, Irish whiskey spiked marmalade, Steamed lemon pudding, limoncello syrup, passion fruit curd, crème fraiche
Mixed spice panna cotta, granny smith apple, blackberry, Anzac crumbs
Flourless chocolate cake, mulled cherries, mascarpone (gf)
Kaffir lime posset, roasted pineapple, fresh papaya, sesame brittle (gf)
Assiette of mini desserts; (available as single drop dessert only)
- Raspberry almond friand, neufchatel, popping candy (gf)
- Baked orange cheesecake, whisky spiked marmalade,
- Flourless chocolate cake, mulled cherries, mascarpone (gf)
Maffra cheddar, quince paste, compressed celery, fig and ginger crackers (supplement $5.50)
(gf) gluten free (v) vegetarian (vg) vegan (nf) nut free (df) dairy free
1⁄2 hour chef’s selection of 4 finger food items on arrival, served on rotation
Charred asparagus, lemon scented labna, Yellingbo olives, extra virgin olive oil, micro red basil (gf)(v)(nf)
Heirloom tomatoes, Yarra Valley Persian feta, arugula aioli, capsicum pearls, balsamic, crispy chickpeas (gf)(v)(nf)
Churrasco beef rump, corn; charred, cream, shoots & popped, refried beans, tobacco onions, chimichurri (gf)(nf)
Thai chicken roulade, glass noodle salad, peanuts, citrus, nam pla, mint (gf)(df)
Scallop ceviche, tomato, avocado, red onion, lime, chilli, torn tostadas (nf) (df)
Shaved prosciutto, roasted figs, goats curd, confit cherry tomatoes, balsamic pearls, pea & basil emulsion (gf)(nf)
Prawn, compressed watermelon & Bulgarian feta salad, orange gel, zaatar infused extra virgin olive oil, lemon balm (gf)(nf)
Greek salad re imagined: compressed baby cucumber, cherry tomatoes, mount zero olives, red onion, baby gem, vegan feta, crumbled falafel, smoked capsicum gel, sumac dressing (vg)(gf)(df)
Tasmanian smoked salmon, crab remoulade, saffron aioli, Yarra Valley salmon roe, torn sourdough crouton (supplement $8 as single drop or $4 as alternate drop)
Lamb rump, pistachio dukkah, pumpkin hummus, asparagus, baked ricotta, pomegranate - raisinsalsa (gf)(df)
Prosciutto wrapped chicken breast, kipfler potato, pesto & taleggio tart, endive, vincotto
Roasted salmon fillet, freekeh & apricot salad, harissa yoghurt, squash flower (gf)(nf)
Beef cheek massaman, roast pumpkin wedge, broccolini & beansprouts, peanuts, rice cracker, nam jim (gf)
Baked barramundi with warm chorizo, kipfler & garden pea salad, basque capsicum coulis (gf)(df)(nf)
Balinese pork belly, grilled peach, red onion & compressed baby cucumber salad, nuoc cham (gf)(df)
Tomato & zucchini tatin, fennel, olive oil puree, eggplant relish, pine nuts, salsa verde (vg)(df)
Sous vide duck breast, spiced spring roll, carrot puree, grilled eggplant salad (supplement $4)
Accompaniment: freshly sliced local sourdough served with butter
Choice of two dessert options
Pineapple, guava, malibu custard & dulce con leche trifle, honeycomb, toasted coconut & banana crumb (v)(gf)
Halva cheesecake tart, lemon saffron syrup, roasted pistachios, macerated apricots, black sesame& fairy floss (v)
Raspberry & frangipane tart, raspberry gel, flaked almonds, crème fraiche (v)
Five spiced panna cotta, poached rhubarb, Sichuan pepper meringue (v)(gf)
Belgian chocolate truffle delice, torched marshmallow, coconut shavings, summer berries, granola(v)(gf)
Ricotta & currant crepes, roasted strawberries, orange blossom, honey & lemon syrup (v)
Coconut & lime leaf rice pudding, mango, toasted mung beans (v)(vg)(df)(gf)
Strawberry, prosecco and basil pavlova, mascarpone pastry cream, bitter
chocolate (v)(gf)(nf)
Maffra cheddar, quince paste, compressed celery, fig and ginger crackers (supplement $5.50)
(gf) gluten free (v) vegetarian (vg) vegan (nf) nut free (df) dairy free
Pricing Options
2022
2023
Finger Food | Main
per person (2 hour service period)
$63.00
$66.00
Entrée | Main
per person (2 hour service period)
$73.00
$76.00
Main | Dessert
per person (2.5 hour service period)
$73.00
$76.00
Entrée | Main | Dessert
per person (3 hour service period)
$83.50
$87.00
Finger Food Upgrade
per person (4 finger foods)
$14.50
$15.50
Inclusions |Qualified chef, crockery, cutlery, place setting set up and napkins
Pricing based on minimum numbers of 40 people, chef surcharges apply for smaller groupsServed as a single drop if guest numbers are at 30 people or below.
Waiting staff, surcharges & additional equipment fees may apply, but vary depending upon locations & circumstances.
All prices are inclusive of GST
We love to talk food, and can help devise your perfect event menu.
"Amazing food!"
The waiters are so accommodating and were very nice to all my guests. My guests said they were so happy with the quality of food and the waiters who served them. A stand out was Caroline on my wedding day. She was so lovely and attentive! Would definitely have any event catered by them in the future
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"The staff were fantastic and everything went perfectly."
Organised a morning tea for a dozen people at work with very little notice. The service was delightful & the whole experience very simple and no fuss. The food was delicious - super fresh & tasty. A great variety of yummy sandwiches and lovely pies & cakes! Will definitely use Essential Catering again should the need arise! Thanks to all concerned. Very happy customer!
We are Melbourne caterers with the experience, service and amazing food to make your event unforgettable. Working from rustic weddings to corporate conferences, from boardrooms to backyards, our dedicated team is ready to help you.
Green Table Accredited
sustainability Accreditation For A Greener Environment
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2019 Maroondah Business Excellence Awards Finalist
Acknowledgement of country. 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.
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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