Brisbane A la Carte Catering

A LA CARTE MENU

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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)

 

ENTRÉE

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

 

MAIN

Fragrant Spiced Coconut Salmon
Seared Salmon infused with exoctic flavours served with Jasmine Rice & Asian Greens
Chicken Ballotine
With pancetta, leek and mushroom in a red wine jus served with potato and pumpkin
gratin
Baked Barramundi with French Remoulade
Resting on crunchy kiflers with a fennel and beetroot salad and balsamic reduction
Crispy Pork Belly with Caramel Sauce G
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
Carrot Anna Salmon
Baked Salmon resting on a layer of thinly sliced carrot basted in French butter on top
of sweated leak with a puff pastry base and crips greens
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
Lemon Butter Barramundi
Served with a pea puree and Pommes Au Gratin
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
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

DESSERT

Chocolate Fondant
Indulgent and moist chocolate pudding with a flow of rich chocolate molten centre served with a berry coulis and crème anglaise.Apple Rhubarb with black border
Apple and Salty Caramel Tart
Caramel frangipane tart topped with salty caramelized apple, finished with a smear of double cream
Pear and Walnut Pudding G
Served warm with a crème anglaise and a vanilla bean ice cream 
Baked Berry Cheesecake
A creamy New-York Style Cheesecake served with a mixed berry compote and a dollop of Chantilly cream
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
Strawberry White Chocolate Cheesecake 
White chocolate cheesecake with a fresh berry compote

Sticky date with black borderPassionfruit Sour Cream Tart
Buttery shortbread pastry filled with passionfruit and sour cream and topped with a passionfruit curd
Apple and Rhubarb Tart
Poached rhubarb, apple wedges and spices in butter shortbread pastry with hazelnut crumble and crème anglaise
Raspberry, Almond and Coconut Tart G
Moist, golden ground almond tart filled with raspberry compote and topped with coconut macaroon
Speciality Sticky Date Pudding
Served warm with ice cream and butterscotch sauce