Our plated menu offers a more formal dining experience, with your choice of two unique dishes served alternately to your guests.
The plated menu offers a formal dining experience, with your choice of two unique dishes, served alternately to your guests.
½ hour chef’s selection of 4 finger food items on arrival, served on rotation
Choice of 2 to serve 50/50 drop
Charred asparagus spears, risotto, honey roasted garlic, smoked almonds, pecorino (v)(gf)
Heirloom tomatoes, Yarra Valley chevre, piperade, avocado oil, grilled Turkish bread (v)(nf)
Soy glazed Victorian beef flank, charred corn, spring onion, daikon, enoki, corn shoots (gf)(nf)
Thai chicken roulade, glass noodle salad, peanuts, citrus, nam pla, mint (gf)(df)(*)
Scallop ceviche, tomato, avocado, red onion, lime, chilli, torn corn tostadas (gf)(df)(nf)
That's Amore burrata, pea textures, cherry tomatoes, chorizo crumb, black sea salt (gf)(nf)
Za’atar prawn, compressed watermelon, Bulgarian feta, orange gel, extra virgin olive oil, lemon balm (gf)(nf)
Greek salad re imagined: compressed baby cucumber, cherry tomatoes, olives, red onion, baby gem, vegan feta, crumbled falafel, smoked capsicum gel (vg)(df)(gf)
Cured Tasmanian salmon, nicoise vegetables, white anchovy, micro basil (supplement $4.00pp)
Choice of 2 to serve 50/50 drop
Lamb rump, pepita dukkah, pumpkin hummus, asparagus, baked ricotta, pomegranate-raisin salsa (gf)(nf)
Prosciutto wrapped chicken breast, taleggio potato gratin, eggplant tomato compote, kale (gf)(nf)
Southern spiced & glazed salmon, quinoa, black bean and charred corn, avocado puree, crisp sweet potatoes (gf)(df)(nf)
Beef cheek massaman, fondant potato, edamame, beansprouts, peanuts (gf)(df)(*)
Baked barramundi with warm chorizo, kipfler & garden pea salad, sauce basquaise (gf)(df)(nf)(*)
Balinese pork belly, grilled peach, red onion & compressed baby cucumber, nuoc cham (gf)(df)(nf)(*)
Roasted capsicum, tomato & zucchini tatin, grilled pumpkin, eggplant relish, salsa verde (vg)(df)(nf)
Sous vide duck breast, spiced spring roll, carrot puree, Thai eggplant salad (nf)(*) (supplement $3.00pp)
Sous vide 300 gm beef sirloin, confit cherry tomatoes, green beans, herb butter, jus (gf)(nf) (supplement $10.00pp)
Accompaniment: bread rolls served with butter
Choice of 2 to serve 50/50 drop
Pineapple, guava, malibu custard & dulce con leche trifle, honeycomb, toasted coconut & banana crumb (v)(gf)(nf)
Halva cheesecake tart, lemon saffron syrup, pistachios, apricots, black sesame & fairy floss (v)
Raspberry & frangipane tart, raspberry gel, smoked almonds, crème fraiche (v)
Five spiced panna cotta, poached rhubarb, Sichuan pepper meringue (v)(gf)(nf)
Belgian chocolate truffle delice, torched marshmallow, coconut shavings, summer berries, granola (v)(gf)(nfo)
Ricotta & currant crepe, compressed strawberries, orange blossom, honey & lemon syrup (v)(gf)
Coconut & lime leaf rice pudding, mango, calamansi gel (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 (v)(supplement $5.50pp)
(gf) gluten free (v) vegetarian (vg) vegan (nf) nut free (df) dairy free (*) contains fish sauce
The plated menu offers a formal dining experience, with your choice of two unique dishes, served alternately to your guests.
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.
Assiette of 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)
(gf) gluten free (v) vegetarian (vg) vegan (nf) nut free (df) dairy free
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. Served 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.
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.
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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