About Us About Us Menu
contact us

Caterers Culinaire

Glossary


Banquet Dining


Banquet Dining is designed to be less formal.
It is seated and relaxed allowing guests to serve themselves from :-
Platters and interact while enjoying a selection of delicious foods.

Minimum 30 guests – for smaller numbers please enquire.

Entrées

Choose 2

Terrine de Campagne - French Terrine served with Artisan Bread.

Marinated Salmon ,horseradish cream & brioche toasts.

Shallot tatins with goats cheese.

Mains

Choose 2

Herb Crusted Leg of Lamb,Dijon mustard, rosemary, thyme & jus.

Beef Roulade ,English spinach,parmesan,pancetta,pepper sauce.

Coq Au Vin - Rouge or Blanc, chicken, button mushrooms, pearl onions,red or white wine.

Baked Salmon with Herbs & Carmalized Lemons.

Rainbow Chard & Cheese Tart.

All Mains include:

Potato Boulangere, baked seasonal potato,onion,chicken stock.

Leafy Green Tossed Salad, lightly dressed.

Desserts

Choose 2

Soft Merginue Roulade with fresh seasonal fruit and mascarpone cream.

Individual Rich Chocolate Cake, warm chocolate sauce & whipped vanilla cream.

Espresso Jelly with Ganache topping.

Individual pavlova's, seasonal fruits & vanilla cream.

Included

Fresh Bread Rolls & Butter.

Quality coffee and tea selection.

 
 

2 courses $45.00 pp.

3 courses $55.00 pp.

Minimum 7 days notice required

Chef & Wait Staff required - additional costs apply

Additional Costs may apply for hire equipment, we can arrange table, crockery, linen, glassware hire ect,
marquee Settings are also available please enquire

Please advise us if you have any special dietary requirements.