Unique, specialised boardroom catering with your choice of shared platters or individually plated dishes to perfectly suit your lunch – be it formal, casual or anything in between.
The seasonal plated menu offers a formal dining experience, with your choice of two unique dishes, served alternately to your guests.
(The SPRING | SUMMER menu otpion is available when in season)
½ hour chef’s selection of 4 finger food items on arrival, served on rotation
Choice of 2 to serve 50/50 drop
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, Australian olive oil (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 barbecue short rib, fermented cabbage, daikon, chilli, sprouts, rice cracker (gf)(df)(nf)
Confit salmon, celeriac remoulade, macadamia brittle, mandarin, baby spinach (gf) (supplement $4.00pp)
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
Choice of 2 to serve 50/50 drop
Daube of beef, Jerusalem artichoke puree, thick bacon, portobello mushroom (gf)
Lamb rump, braised red cabbage, celeriac puree, currant jus, woodland sorrel (df)(gf)(nf)
Pork belly, spiced parsnips, poached pear, Dutch carrot, crackle, piquant sauce (gf)(nf)
Grilled chicken breast, spinach puree, pancetta, kipfler potatoes, sage jus (gf)(nf)
Dukkah crusted barramundi, carrot pernod mousseline, heirloom carrot, roquette, celery & granny smith, verjuice (gf)
Teriyaki salmon, wasabi cauliflower, bok choy, radish, pickled ginger, sesame seeds (gf)(df)(nf)
Roasted beetroot, sage risotto, compressed fennel, pickled baby king browns, heirloom beets, vegan feta (vg)(gf)
Sous vide 300 gm beef sirloin, horseradish mash, confit shallots, forest mushrooms, brandy veloute (gf) (supplement $10.00pp)
Accompaniment: bread rolls served with butter (v)(gf)
Choice of 2 to serve 50/50 drop
Spiced pear, hazelnut creme patisserie, meringue (v)(gf)
Baked orange cheesecake, Irish whiskey spiked marmalade (v)(nf)
Steamed lemon pudding, limoncello syrup, passion fruit curd, crème fraiche (v)(nf)
Mixed spice panna cotta, granny smith apple, blackberry, ANZAC crumb (v)(nf)
Flourless chocolate cake, mulled cherries, mascarpone (v)(gf)(nf)
Kaffir lime posset, roasted pineapple, fresh papaya, sesame brittle (v)(gf)(nf)
Maffra cheddar, quince paste, compressed celery, fig and ginger crackers (v) (supplement $5.50pp)
Struggling to choose a sweet treat for your guests? This single dessert selection could be the perfect option for some variety for all guests.
Mini desserts:
Raspberry almond friand, neufchatel (v)(gf)
Baked orange cheesecake, whisky spiked marmalade (v)(nf)
Flourless chocolate cake, mulled cherries, mascarpone (v)(gf)(nf)
Our alternatively option – Each course is served on platters at the table, ensuring your guests have a variety of menu options, encouraging interaction amongst your guests.
½ hour chef’s selection of 4 finger food items on arrival, served on rotation
Tapas platters (Choice of three tapas to serve)
Essential hummus, extra virgin olive oil, za’atar, Turkish bread (vg)(df)(nf)
Chilli garlic prawns, roquette, lemon (gf)(df)(nf)
Pork and chorizo meatballs, smokey paprika sugo (gf)(df)(nf)
Greek style roasted kipfler potatoes with lemon, garlic & oregano, Yarra Valley Persian feta (v)(gf)(nf)
Sriracha macaroni cheese croquette, pickled cucumber, herb salad (v)(nf)
Stir fried mushroom medley with ginger, chilli & soy; cashews, spring onion & coriander (vg)(gf)(df)
Grilled salmon skewer, radicchio, citrus mayo (gf)(df)(nf)
Beef empanada, chipotle aioli
Tomato, basil tarte tatin, arugula, balsamic (vg)(nf)
Spice corn mousse, pico de gallo, avocado, corn chip (v)(gf)(nf)
Prosciutto wrapped asparagus, cherry tomato salsa, vincotto (gf)(df)(nf)
Choice of two main options
Marinated beef flank, black garlic aioli, truss cherry tomatoes (gf)(df)(nf)
Korean beef short rib, pickled cucumber ribbons, coriander (gf)(df)(nf)(supplement $5.00 pp)
Five spice crust pork belly, sticky soy glaze, coriander, crispy shallot (gf)(df)(nf)
Salmon fillet, thyme, roquette, fennel, citrus dressing (gf)(df)(nf)
Grilled chicken thigh, crisp prosciutto, sage, vincotto (gf)(df)(nf)
Chermoula lamb shoulder, pomegranate & sumac spiced salad (gf)(df)(nf)
Tandoori baked chicken thigh, cauliflower “rice”, mint (gf)(nf)
Middle eastern spiced lamb rump, skordalia, tendrils (gf)(df)(nf)(supplement $5.00pp)
Beef cheek massaman style, beansprouts, peanuts & chilli (gf)(df)
Kingfish, pico de gallo salsa, paprika mayo (gf)(df)(nf)(supplement $8.00 pp)
Casarecce pasta with forest mushrooms, pecorino, roquette & truffle oil drizzle (v)(nf)
Pumpkin, capsicum & zucchini tajine; tomato, ras el hanout, mint & preserved lemon (gf)(vg)(df)(nf)
Accompaniment: freshly sliced local sourdough served with butter (v)
Choice of two side options
Rosemary roasted chat potatoes (gf)(vg)(df)(nf)
Roasted pumpkin wedges with Indian spices and pepitas (gf)(vg)(df)(nf)
Salad greens, balsamic vinaigrette, cucumber, Spanish onion, tomato & torn herbs (gf)(vg)(df)(nf)
Heirloom carrots with orange blossom, dill & mustard seeds (gf)(vg)(df)(nf)
Cos leaves, radish, mint, with citrus dressing (gf)(vg)(df)(nf)
Broccolini, seasonal greens, chickpea sesame dressing (gf)(vg)(df)(nf)
Roquette, parmesan & pine nut salad (v)(gf)
Roast cauliflower, spinach, caramelised onion & almond salad with tahini dressing (gf)(vg)(df)
Choice of two dessert options
Flourless chocolate cake, mulled cherries, mascarpone (v)(gf)(nf)
Petite pavlova, hazelnut pastry cream, poached pear (v)(gf)
Salted caramel chocolate tart, freeze dried mandarin (v)(nf)(gf available, supplement $1.50pp)
Lemon tart, dehydrated raspberries (v)(nf)(gf available, supplement $1.50pp)
Coconut & lime leaf rice pudding, mango, calamansi gel (vg)(df)(gf)(nf)
Mixed spice panna cotta, granny smith apples (gf)(nf)
(gf) gluten free (v) vegetarian (vg) vegan (nf) nut free (df) dairy free
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 listed are inclusive of GST.
No hidden fees. No surprises. Just
transparent pricing from the start.
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 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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Essential Catering | All Rights Reserved