Fork Buffet Catering in Brisbane

FORK BUFFET MENU

Click here for a printable PDF version of this menu! 

fork buffet 1

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

 

Full Buffet – Finger Foods, Buffet and Desserts
$55.65 per person GST inclusive

OR

2 Course Only Option – Finger Foods and Buffet
$49.50 per person, GST inclusive

OR

2 Course Only Option – Buffet and Desserts
$49.25 per person, GST inclusive

 

Menu designed for relaxed, cocktail-style functions when guests not formally seated at tables.

Suitable for gatherings in private homes, halls, offices and other venues.

Preparation and wait staff in attendance (minimum of two staff at every function – the number of staff provided increases proportionate to number of guests).

Crockery, cutlery, serviettes, linen cloth for buffet table, kitchen utensils, ovens to supplement those at the venue are all supplied and included in the price.

Minimum numbers apply

 

 

SAVOURIES & FINGER FOODS

Seven items to be chosen from the following list (min two cold savouries + min three hot savouries):

SERVED COLD
Vietnamese Summer Rolls (GF)

Rolled in house, glass noodles and crisp vegetables served with a peanut plum sauce
Tomato & Ricotta Toast Cups (V)
Using sundried tomatoes, a mild parmesan and creamy ricotta finished with fresh herbs in a petite toast shell
Prawn and Avocado Points
Pureed Hass avocados, finished with a king Prawn on toasted ciabatta
Gourmet Sushi (avl GF, V, v)
Our house made hand rolls include chicken and avocado, vegetarian, salmon and cucumber, California and teriyaki chicken are some of our specialties

SERVED HOT
Signature Seafood Tarts
Garnishes signature tartlets are filled with fresh prawns, scallops and calamari though a sauvignon blanc mornay sauce, served on a puff pastry shell, finished with sweet paprika
Spinach and Feta Puffs (V)
Baby spinach and crumbled Greek fetta, with tomato chutney encased in a delicate pastry shell
Petite Vegetarian Quiche (V)
A delicate filo pastry with seasonal garden vegetables sautéed in olive oil, sea salt , finished with fresh herbs, and aged cheddar
Swedish Meatballs
Using an in-house recipe for ground beef meatballs, served with a sweet plum sauce
Spring Lamb Calzethes
Ground Lamb rump, Danish feta, katamala olives and fresh herbs rolled in a wonton leaf, accompanied by our house made tzatziki
Ratatouille Cups (V, v)
Traditional roasted vegetables and Napoli sauce in a wonton shell, finished with a whirl of sour cream

 

 

BUFFET TABLE:

Your choice of two dishes from the following:

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Thai Green Chicken Curry (avl GF)
Our favorite Thai dish, a refreshing mild curry with green beans, carrot, baby peas and chicken
Tom Yum (avl GF, avl V)
Spicy clear soup flavored with garlic, lemon glass, Kaffir Lime and coriander, made with your choice of chicken or pork
Massaman Curry (avl GF, avl V)
Rich medium heat curry full of spices and herbs, served with potato, apple, tomato and your choice of chicken or beef
Indonesian Chicken Satay
Chicken breast pieces in a light peanut, coconut satay sauce with capsicum, carrot and chat potatoes finished with coriander leaves
Spinach and Ricotta Cannelloni (V)
Vegetarian pasta tubes filled with spinach & ricotta cheese, in Napolitana sauce covered in melted mozzarella and a mild parmesan
Winter Vegetable Stack (V)
Hearty variety of roasted vegetables with a melted Danish fetta and a rich tomato sauce
Traditional Beef Lasagne
Hearty beef lasagna, made in house with ground beef and fresh herbs topped with mozzarella cheese and a mild parmesan
Traditional Beef Stroganoff
Braised beef with gherkins, onions and mushrooms in gravy finished with red wine, sour cream and fresh herbs
Beef Tortellini in Creamy Tomato Basil Sauce
Fresh beef tortellini served in a roasted tomato, capsicum and basil sauce finished with a touch of cream
Pork Scaloppini
Pan-fried pork coated in honey and ginger then slow-oven baked, for succulent pork medallions

 

ACCOMPANIMENTS (one to be selected):
Steamed rice
Roasted potatoes
Mediterranean Cous Cous
Roasted vegetables

 

SALADS (two to be selected):
Sweet Chili Bean Salad (V)
Fresh blanched beans in a sweet chili dressing garnished with red capsicum and sesame seeds
Australian Potato Salad (V)
Steamed chat potatoes dressed with mayonnaise and sour cream finished by cracked black pepper and salt, garnished with finely chopped shallots
Vegetarian Pasta Salad (V)
Al dente pasta served with feta cheese, sliced olives, sun-dried tomatoes, roasted capsicum, fresh herbs, English spinach and a basil pesto dressing
Caesar Salad
A traditional Caesar of crisp bacon, crunchy house made croutons, parmesan cheese and sliced egg served with our secret dressing
Greek Salad (GF)
Traditional Greek salad with mixed lettuce, vine ripened cherry tomatoes, cucumber, Kalamata olives, Greek feta and Spanish onion with a balsamic glaze
Roasted Beetroot, Chic Pea and Bean Salad (V)
With baby beets, English spinach, marinated whole chic peas, crumbled feta, walnuts, caramelized onion and a balsamic dressing
Moroccan Spiced Sweet Potato and Cous Cous Salad (V)
Sweet potato, Moroccan Cous Cous, marinated chickpeas, red onions, roasted peanuts and baby spinach leaves tossed with yoghurt & cucumber dressing

 

BREAD BASKET:
 A selection of loaves and rolls, including Panini, Foccacia, French sticks, ciabatta, sour dough, and floured rolls, served buttered and unbuttered

 

CHEESE & SWEETS TABLE:
A tempting array of cheesecake, gateaux and tortes; Our chefs selection of local and imported cheeses, which include Tasmanian Brie, south cape edam, beech wood smoked camembert, malaney vintage cheddar and Danish blue Brie. With seasonal fresh fruit, accompanied by crackers, grissini and lavosh