Menu

Delivered Menu

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 Beef 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 with Smokey BBQ Sauce (gf, df)

Thai Beef Massaman Curry with Potatoes and Peanuts (df)

Whole Middle Eastern Spiced Lamb Shoulder with Pommegranate Molasses (gf, df)

VEGAN MAINS

Chargrilled Eggplant Rolls filled with Cauliflower, Hommus and Spinach on Tomato Sauce (gf)

Vegetable Paprikash in Smokey Paprika Sauce (gf)

COLD

Porchetta – Sliced Slow Roasted Pork with Italian Seasoning with Apple and Cinnamon Chutney(gf ,df)

Slow Roasted Sirloin of Beef with Mustard and Herb Crust with Tomato and Herb 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)

Whole Salmon Side with Dill, Lemon, Red Onion and Tomato Salsa(gf, df)

Honey and Mustard Baked Leg of Ham (gf, df)

SIDES
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)

COLD

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 MAPLE (gf,df, vegan)

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


KIDS MAINS

Bolognaise Pasta Bake

Creamy Chicken Pasta Bake

Cottage Pie

Chicken Schnitzel with Potato Gems

Cheesy Macaroni and Pea Bake (v)

All served with garden salad

SOUP

Indian Spiced Lentil Soup (gf, vegan)

Moroccan Tomato and Chickpea (gf, vegan)

Pumpkin and Nutmeg (gf, vegan)

Italian Minestrone (vegan)

Antipasto Platter
Shaved Ham
Sliced Salami
Diced Fetta
Semi Dried Tomatoes
Marinated Olives
Roasted Red capsicum
Sliced Baguette

Cheese Platter
Double Brie
Vintage Cheddar
Grapes
Quince Paste
Dried Fruit and Nut
Lavosh and Crackers

CANAPE PLATTERS

COLD

Smoked Salmon, Lemon and Dill Mousse on Zucchini Slice (gf)

Zucchini, Fetta and Garlic Canapé with Red Pepper Relish (v, gf)

Indian Spiced Sweet Potato, Cream Cheese and Pinenut Canapés with Curried Chutney (v, gf)

Pork Rillettes on Toasted Brioche with Quince paste

Petite Sandwiches:

Chicken, Herb and Celery Aioli

Rare Beef with Tomato relish and Peppercorn Cream Cheese

Hommus and Roasted Sweet Potato (v)

Cream Cheese and Cucumber (v)

Smoked Salmon with Lemon and Dill Mascarpone

HOT

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)

Indian Spiced Lentil Patties with Cumin Coconut Yoghurt (vegan)

Mini Jacket Potatoes with Hommus and Semi Dried Tomatoes (vegan)

Cocktail Gourmet Pies


Chicken and Leek

Thai Chicken

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)

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)

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 (gf, vegan version)

Caramel Mud Cake with Salted Caramel Buttercream

Rich Chocolate and Raspberry Mud Cake with Chocolate Ganache

All above Served with Vanilla Bean Cream