Small intimate occasions or larger functions, private or corporate, we offer personal and individual menus created especially for each client.
We make everything ourselves so can guarantee the freshest and best seasonal food and will organise your function so you are left free of any stress for your special occasion. We don t have standard packages but can tailor any function to suit your budget and taste, paying close attention to all details. Our staff are experienced and caring and we are known for generous, fresh menus, presented beautifully. Click here to see Beverley's Cookbooks.
FINGER FOOD
One of the most popular kinds of parties at the moment whether it be for a wedding, a casual birthday or cocktail party. These are some of our most requested items for a fingerfood party.
HOT SELECTION
Home made tart cases with a caramelized onion filling
Tiny pasties of puff pastry rolled around minced chicken and herbs with tomato relish
Baby cases filled with Bolognese sauce and topped with Parmesan cheese
Thai chicken patties with sweet chilli sauce and mayonnaise dip
Croutons with mushrooms, port, onion and cheese topping
Turkish bread strips with a roasted capsicum, onion and melted cheese topping
Chicken strips crumbed with pistachio nuts with an orange dipping sauce
Home made spring rolls with chilli and lemon dipping sauce
COLD FOOD SELECTION
Asian pork and chicken slice with sweet pickled ginger and coriander sprigs
Zucchini and cheese mini muffins made with virgin olive oil
Home made smoked salmon pate with lemon topping and capers on French bread
Fresh corn patties with some various toppings such as smoked salmon, ham dice, etc.
Vegetarian Vietnamese rice paper rolls with a dipping sauce
Fillet of beef salad mixed with horseradish and relish in tiny spoons
Fresh salmon salad in an Asian green herb sauce in mini cases
Small club sandwiches with a variety of different fillings
Note We bring all platters, decorations, tiny cocktail napkins, etc., if required also heating equipment or small oven which is included in this costing.
DINNER PARTIES
These are created around the best of each season s produce so vary during the year. A few of the menus which have been recently requested are given so you have a guideline:
Moulds of Fresh and Smoked Salmon with Avocado and Wasabi Mayonnaise
Roasted Moroccan Vegetables served with Marinated Racks of Lamb
Layered Ice Cream Fruit Terrine with Confetti of Fresh Fruits, Almond and Green Peppercorn Praline
Chestnut and Madeira Soup
Fillet of beef on a Root Vegetable Mash with a Mustard and Horseradish Herb Relish
White Chocolate Soufflé Cake with Tangerine and Passionfruit Sauce
Taillevent Appetiser of Goats Cheese and Tomato Pesto and Tiny Salad with Basil Oil
Baby Free Range Chickens Braised in Cider Sauce with Sicilienne Crumb Topping
Peach Terrine with Ginger Whiskey Cream
BUFFET
A Buffet is often a choice for a larger lunch or party when you don t want table service. As examples we offer a selection of seasonal dishes such as:
Fillet of Steak sliced in a Green Herb Sauce
Basmati and Turmeric Rice Salad with Spices, Topped with Cashew Nuts
Tomato and Buffala Mozzarella with Pesto and Fresh Basil
Potato Salad in a Lemon and Mint Mayonnaise
Roasted Eggplant with Balsamic and Fresh Herbs
Stuffed Capsicum with Parmesan and Crumb Crusty Filling
Marinated Cucumber with Sweet Chilli Sauce
Spinach Salad with Shredded Omelette Topping
Small Chicken Patties wrapped in Proscuitto
Moroccan Vegetables in a Spicy Sauce
Salad of Ocean Trout with Wasabi Mayonnaise and Tomato Mayonnaise
Avocado in Lemon Sauce with Toasted Walnuts
Chinese Style Fried Beans with a Sweet Sour Sauce
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