Brisbane A la Carte Catering


Click here for a printable PDF version of this menu!

avl = available in; GF = Gluten Free; V = Vegetarian; v = vegan

Minimum numbers apply

Enquire for Prices

Option for Three-course or Two-course meals

Available with alternate drop (choice of two dishes per course)

Kitchen and wait staff supplied

Crockery, glassware and linen supplied

Vegetarian and special dietary meals available

Beverage package available

Outside catering (other venues- Marquee’s)



Smoked Salmon Terrine with Dill Mustard
Served with crispy bread, salad greens, and balsamic glaze
Warm Arabic Lamb, Roasted Baby Meets, Sweet Potato and Persian Fetta Salad G 
Finished with spiced yoghurt and torn basil leaves
Thai Beef Salad avail G 
Tender beef strips tossed through Asian greens with a coriander, lime and mint dressing
Traditional Bruschetta V
Roasted cherry tomatoes, basil, Spanish onion, and marinated bocconcini on crispy sourdough with balsamic glaze
Cauliflower and Coriander Spiced Soup V, avail G
A flavoursome winter soup to tantalise the tastebuds, served with a herb infused toasted pita
Caramelised Onion and Potato Tart V
Served with a Beetroot chutney smear, dressed rocket and Parmesan salad
Blackened Salmon Tart
With mango salsa, watercress salad and salmon roe garnish
Beetroot and Orange Soup V, avail G
A silky smooth vibrant soup, perfectly balanced with a delightful dill cream garnish and crunchy croustades

Entree 2 Collage



Crispy Pork Belly with Caramel Sauce
Served with pumpkin, Parmesan, macadamia risotto, roasted baby carrots and crispy prosciutto
Sweet Asian Duck Risotto
Succulent Peking style duck with coconut infused rice, steamed greens and a sweet soy and ginger reduction
Macadamia Crusted Barramundi
With roasted kipfler potatoes, mango, lime and mint salsa finished with a light watercress salad
Baked Maple Glazed Salmon
Served with Duchess potatoes and steamed greens
Char Grilled Eye Fillet
Pocketed with Bacon and Pate Succulent beef resting on a pea puree potato mash with fresh greens and creamy mushroom sauce
Eye Fillet Mignon
Served on sweet potato chips, English spinach and a creamy hollandaise sauce
Duck a l’ Orange G
With crispy potato rosti, Bok Choy and traditional orange sauce
Spring Lamb with Roasted Macadamias and Minted Yoghurt G
With beetroot compote, roast potatoes and pea puree
Pan Grilled Snapper with Creamy Macadamia Pesto
Resting on a tangy bean salad, served with a seasoned potato stack
Beef Cheeks
Slow cooked in a red wine beef jus with winter herbs, served on a pea puree mash with buttered asparagus
Mediterranean Chicken
Tender chicken breast pocketed with sun-dried tomatoes, basil and cream cheese with a creamy potato mash and crisp greens
Anchoiade with Kingfish
Flaky kingfish served with romesco-style sauce and seasonal delicacies
Moroccan Lamb Shanks
French trimmed shanks, slow cooked in a sweet aromatic sauce on spiced pearl cous cous and Chickpea Pilaf with buttered winter greens
Salsa Verde Snapper
Succulent baked fish served with pommes Anna, finished with a tangy salsa verde and micro herb salad
Port Wine Chicken
Pocketed chicken with port wine macerated figs and creamy mascarpone, sweet potato puree, drizzled with roast chicken jus

Mains Collage


Mango Glaze Coconut MousseApple Rhubarb with black border
Centred with caramel, vanilla, pineapple and almond cake set on a base of white chocolate macadamia crunch
Opera Cake
Layers of hazelnut biscuit joconde, coffee cream and ganache, topped with a macaron and musical score
White Chocolate and Baileys Charlotte
Silken white chocolate cream with a Baileys and coffee crème brûlée centre and light sponge
Lemon Curd Tart
Butter shortbread tart filled with tangy lemon curd, finished with berry coulis and double cream
Chocolate Mousse Duo
Alternate layers of chocolate sponge and delicate mousse covered in a rich chocolate ganache
Lemon Semolina Cake
Moist zesty almond meal, yoghurt & semolina sponge with a lemon curd heart soaked in lemon & brandy syrup
Sticky date with black borderApple and Rhubarb Tart
Poached rhubarb, apple wedges and spices in butter shortbread pastry with hazelnut crumble and crème anglaise
Fruit Tart
Seasonal fruit with custard patisserie and sweet glaze
Raspberry, Almond and Coconut Tart G
Moist, golden ground almond tart filled with raspberry compote and topped with coconut macaroon
Fig Almond and Honey Pudding
Steamed pudding with an orange and rosewater infused cream cheese topping
Speciality Sticky Date Pudding
Served warm with ice cream and butterscotch sauce