We Prepare, We Present, We Leave

A fabulous way to celebrate any occasion, budget friendly. We provide the chosen menu items on eco friendly platters (or your own if you prefer). Lunch, Dinner or anything in between, three courses, finger food or just the main course. Whatever you prefer......
Hot food will be provided in foil trays for you to heat before serving your guests.

Send us a message through our Contact Us page and we will send an up to date menu and quote

Delivered Menu

Canape Platters
Smoked Salmon, Lemon and Dill Mousse on Zucchini Slice (gf)
Zucchini, Fetta and Garlic Frittata with Red Pepper Relish (v, gf)
Indian Spiced Sweet Potato, Cream Cheese and Pinenut Canapés with Curried Chutney (v, gf)
Pulled Pork in Plum Sauce and Shallot Scrolls (df)
Prosciutto with Horseradish Cream on Crostini
Goats Cheese, Ricotta and Hazelnut Tartlet (v)

Petite Sandwiches:
Chicken, Herb and Celery Aioli
Smoked Ham with Tomato relish and Peppercorn Cream Cheese
Hummus and Roasted Sweet Potato (v)
Peppercorn Cream Cheese and Cucumber (v)
Smoked Salmon with Lemon and Dill Mascarpone
to be heated
Smoked Pork Hock and Vintage Cheddar filled Profiterole
Parmesan Profiterole filled with Semi Dried Tomato, Cream Cheese and Basil (v)
Thai Chicken Meatballs with a Chilli and Lime Dressing (gf)
Lamb Kofta’s with Minted Yoghurt (gf)
Mini Jacket Potatoes with Hummus and Semi Dried Tomato dip (gf, vegan)

Cocktail Gourmet Pies
Chicken and Leek
Moroccan Chickpea and Vegetable (vegan)
Chicken and Mushroom
Beef, Red Wine and Bacon
Beef and Mushroom
Peppered Steak
Spring Lamb
Pumpkin and Fetta Quiche (v)

Cocktail Pasties
Beef & Mushroom
Spicy Beef
Beef & Burgundy
Spring Lamb
Chicken & Leek
Cornish Pasty
Spinach and Mushroom (v)


Indian Spiced Lentil Soup (gf, vegan)
Moroccan Tomato and Chickpea (gf, vegan)
Pumpkin and Nutmeg (gf, v)
Italian Minestrone (vegan)
Creamy Tomato and Basil (gf, v)
Thai Spiced Sweet Potato (gf, df)

Antipasto and Cheese Platter
Shaved Ham
Sliced Salami
Diced Fetta
Semi Dried Tomatoes
Marinated Olives
Sliced Turkish Bread
Double Brie
Vintage Cheddar
Dried Fruit and Nut
Lavosh and Crackers

Main Course
Hot- to be heated
Cassoulet – French Style Casserole with White Beans, Toulouse Sausage and Marinated Chicken(gf,df)
Beef Bourguignon – Rich Beef and Red Wine Casserole (gf,df)
Coq au Vin- Chicken Marinated in Red Wine and Cooked in a Vegetable and Red Wine Stock (gf,df)
Thai Vegetable and Coconut Curry (v, df)
Paprikash – Slow Braised Pork in Creamy Paprika and Red Capsicum Sauce (gf)
Slow Roasted Loin of Pork with Caramelised Onion and Apple Glaze (gf,df)
Chargrilled Eggplant Roll filled with Spinach and Ricotta in Tomato and Basil Sauce (v, gf)
Mild Indian Butter Chicken (gf)
Large Baked Italian Pork Meatballs in Caramelised Onion Gravy (gf, df)
Old Fashioned Meatloaf wrapped in Bacon with Smokey BBQ Sauce (gf, df)
Thai Beef Massaman Curry with Potatoes and Peanuts (df)
Middle Eastern Spiced Lamb with Pommegranate Molasses (gf, df)
Vegan Mains
Chargrilled Eggplant Rolls filled with Cauliflower, Hommus and Spinach on Tomato Sauce (gf)
Portabello Mushrooms Filled with Lentil and Semi Dried Tomato Compote (gf)
Vegetable Paprikash in Smokey Paprika Sauce (gf)

Sliced Slow Roasted Pork with Italian Seasoning with Apple and Cinnamon Chutney(gf ,df)
Chicken and Basil Terrine Wrapped in Bacon with Red Onion and Beetroot Relish (gf, df)
Whole Baked Ricotta with Pesto Topping (v, gf)
Sliced Buttermilk Marinated Chicken Breast with Salsa Verde and Vegetable Crisps(gf)

HOT- To be heated
Garlic and Herb Crushed Potatoes (gf, vegan)
Potato and Onion Bake (gf)
Cheesy Baked Potatoes (gf)
Rice and Vegetable Pilaf (df)
Roasted Seasonal Vegetables Tossed in Sea Salt Flakes and Basil (gf,df, vegan)
Broccoli and Green Beans in Almond Olive Oil (gf,df, vegan)

Roasted Pumpkin, Mesclun, Walnut and Toasted Pepita Salad with Sherry Vinegar (gf,df, vegan)
Wild Rice, Chick Pea and Lentil Salad with Cranberry and Pine Nut with Orange and Honey (gf,df)
Rocket, Parmesan and Roasted Almond Salad with Balsamic Dressing (gf)
Baby Cos Lettuce, Shaved Parmesan, Egg and Croutons in Creamy Garlic Dressing
Asian Vegetable Salad in Chilli and Lime Dressing topped with Peanuts and Crispy Shallots(df)
Potato Salad with Celery, Shallots and Horseradish Dressing (gf, vegan version)
Baby Spinach, Smoked Almond, Red Onion and Ricotta Salad with Red Wine Vinaigrette
Rissoni, Baby Pea and Green Bean Salad with Basil Aioli (df)
Roasted Mediterranean Vegetable Salad tossed in Pesto and Fetta (gf)
Roast Carrot, Beetroot and Candied Pecan Salad in Maple Dressing (gf, df)

Kids Mains
Bolognaise Pasta Bake
Creamy Chicken Macaroni Bake
Cottage Pie
Crumbed Chicken Tenders with Potato Gems
Cheesy Macaroni and Pea Bake (v)
All served with garden salad

Dessert /Cakes
Pear, Rhubarb and Mixed Berry Crumble (to be heated) (can be gf, df, vegan)
Brioche, Orange and Cinnamon Bread and Butter Pudding (to be heated)
Sticky Date Pudding with Butterscotch Sauce (to be heated) (can be gf, df)
Lumberjack Cake (Apple and Date) with Coconut Crust
Chocolate and Hazelnut Torte (gf,df)
Moist Orange and Almond Torte (gf, df)
Carrot and Walnut Cake with Orange Cream Cheese Frosting
Caramel Mud Cake with Salted Caramel Buttercream
Rich Chocolate and Raspberry Mud Cake with Chocolate Ganache
Lemon and Blueberry Syrup Cake with Lemon Curd Cream

All above Served with Vanilla Bean Cream

Mini Dessert
Baked Ricotta and Chocolate Fudge Cheesecake with Coffee Cream
Moist Orange and Almond Torte with Citrus Cream Cheese (gf)
Mini Caramel Mud Cake with Salted Caramel Buttercream and Popcorn
Chocolate and Hazelnut Torte with Chocolate Ganache (gf)
Tiramisu-layered Mascarpone and Coffee Sponge Shooter
Raspberry Jelly with Vanilla Bean Panacotta Shooter (gf)
Black Forrest- Layered Sour Cherry Compote, Chocolate Sponge and Vanilla Cream Shooter
Salted Caramel Mousse topped with Caramel Popcorn Shooter (gf)
Lemon Cheesecake with Ginger Crumb Shooter (gf)


Dear Kelly and Michael,
Thankyou very much for the wonderful food and elegance of display for Bruce's 60th birthday. Everyone was very impressed with the spread. We had plenty of leftovers so I took it on the Monday into work and everyone was most appreciative of having lunch provided. All asked me if I made the salads and after replying that I don't like cooking, were keen to know who the caterers were. Thank you again. It was much appreciated.
Regards Di.