wonderful cuisine catering company
 
 

CANAPES

  • 6 piece 25 / 8 piece 35 / 10 piece 45 / 12 piece 50

  • Smoked salmon with sour cream & garlic brushcetta

  • Marinated bocconcini sticks with tomato & basil GF

  • Seared yellow fin tuna with fresh tomato salsa GF

  • Salmon sashimi with wakame seaweed quinoa & soy-ginger GF Fresh oysters with 3 toppings - wakame, soy-lemon, spicy lime GF Hand rolled pumpkin & parmesan arancini risotto balls

  • Hand rolled spinach feta arancini risotto balls

  • Peking duck pancakes with cucumber shallots & hoi sin

  • Beer battered fish & chips with tartare sauce

  • Steamed vegetarian gow gee dumplings with soy sauce

  • Steamed chicken chilli lime & ginger dumplings

  • Marinated chicken yakitori sticks with ginger glaze GF

  • Marinated moroccan lamb kebabs with garlic tzatziki GF

  • Chilli garlic prawn skewers with lime aioli GF

  • Cheeseburger with angus beef, relish & pickle

  • BBQ pork sliders with mustard cabbage slaw

  • Hand rolled vegetarian spring rolls

  • Salt & pepper squid with chilli soy,

 
 
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Entrée and MAINS

2 COURSE, $55 PER PERSON, 3 COURSE, $65 PER PERSON, 2 COURSE

Alternate drop select 2 in each.

 
 

EntréeS

  • Buffalo mozzarella with tomato, basil & balsamic glaze,

  • Peking pancakes with crispy confit duck, cucumber,

  • Steamed chicken lime & chilli dumplings with 5 spice glaze,

  • Salmon sashimi with pickled ginger, wakame seaweed, quinoa, soy-lime dressing Crispy kumara crab cakes with chipotle aioli & apple slaw,

  • Garlic yamba prawns with spanish chorizo & saffron aioli,

Mains

  • Grilled barramundi w kumara-ginger mash, watercress salad

  • Salmon fillet 180grm zucchini ribbons, tomato vinaigrette and lemon aioli Twice cooked pork belly: crackling, apple, port & raisin jus

  • Roasted Brined Bannockburn free-range chicken with tarragon jus

  • Lamb rump 220gm roasted shallots, raisin-port wine jus

  • Scotch fillet 250grm, tempura onion rings & béarnaise

  • Eye fillet 180grm pumpkin risotto cake, red-wine jus

 

SIDES TO SHARE

SELECT 2

  • Roasted Baby royal blue potato with mustard aioli Steamed garden green vegetables

  • Green salad leaves with tomato and cucumber

DESERTS

  • Baked blue berry cheesecake

  • Crème brulee` with fresh berries

  • Chocolate fondant with vanilla ice cream

  • Fresh marinated berries with vanilla bean ice cream

 
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Ham and beef buffet menu

45 per heaD, 55 with dessert

 
 

MENU

  • Chef’s bourbon glazed ham on the bone or turkey breast (carved live by chef)

  • 10hr slow roasted wagyu bolar blade (carved live by chef)

  • Lightly smoked spiced Tasmanian salmon fillet w lemon aioli,

  • Roasted potato salad with egg mayonnaise & boston pickles,

  • Steamed baby cocktail potatoes with garlic and parsley,

  • Japanese style coleslaw with cabbage & soy-lime dressing,

  • Rocket & Parmesan salad w balsamic glaze & olive oil,

  • Green garden salad with tomato & cucumber

  • Sauces mustard horseradish and condiments,

  • Dinner rolls

 

DESERTS

  • Baked blue berry cheesecake,

  • Crème brulee` w fresh berries,

  • Celebration, Wakes & special Occasions

 
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- GRAZING TABLE & PAELLA -

 
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- SALADS - 

 

- SWEETS -

 
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