We offer a wide range of menu options but our personal service means we will work with you to design dishes and create a menu specially suited to your individual requirements. mr catering are experienced at catering to special dietary needs.

MENU

ENTRÉE

Cannelloni of Spinach, Ricotta & Bacon with Napoli & Balsamella

Risotto of Tiger Prawn, Rocket and Sundried Tomato with Capers and Preserved Lemon

Seared Smoked Chicken on Linguine with Sauce Rose & Rocket Oil

Mediterranean Vegetable Stack topped With Basil Pesto & Goat Cheese

Grilled Beef Fillet on Snowpea & Lime Salad with Chilli Jam & Aioli

Thai Chicken Salad with Crispy Greens, Mint, Coriander, Rice Noodle & Sweet Asian Dressing

Salad of Salt and Pepper Chilli Squid with Aioli, Curry Oil and Rocket

Prawn and Lime Ceviche with Cachasa

Tartare of Blue Eye Cod with Poached Egg & Dill Remoulade on Crouton

Warm Asparagus with Smoked Salmon, Poached Egg & Hollandaise

Tuscan Prawn Brochette with Tomato Basil Salad on Sourdough Crouton with Pesto Aioli

Warm Tasmanian Salmon Nicoise Salad with Balsamic Caramel

Tiger Prawns Seared and Flamed in Pernod, with Basil Butter and Creamy Risotto

Gravlax Salmon & Warm Poached Egg Caesar

Salad of Seared Lamb Fillet, Roast Beetroot and Creamy Fetta with Sweet Balsamic & Thyme Oil

Spiced Haloumi, Sautéed in Olive Oil and Tossed with Tomato Olives and Crisp Greens

Cajun Style Blackened Beef on Roasted Corn Salsa with Crispy Tortilla

Crispy Fried Prawn Wonton with Kaffir Lime Dipping Sauce and Asian Salad

Vitello Tonnato – pan-seared Veal Escallops with Semillon reduction and Creamy Tuna & Shallot Mayonnaise

MAIN

Crispy Blackened Tasmanian Salmon Fillet with Creamy Pea Mash & Meuniere

Dukkah Crusted Chicken Breast with Citrus Compote, Rice Pilaf & Warm Seared Vegetables

Grilled Kalamata Snapper Fillet with Crisp Sautéed Smashed Potato & Greek Salad

Slow Braised Yearling Rump with Garlic/Olive Mash, Shiraz Jus and Bearnaise, with Season Vegetables

Risotto of Crispy Skin Baby Duckling and Porcini Mushroom

Filet Mignon on Potato Galette with Béarnaise and a Red Wine Jus

Chicken Breast with Brie & Pesto, Wrapped in Prosciutto - with Pinot & Aioli

Pistachio Crusted Lamb Cutlets on Vegetable Tortilla with Hommos

Lamb Shanks – Braised in Red Wine with Mirepoix, on Soft Polenta with Gremolata

Scaloppini Fungi – Veal Medallions with Button Mushroom and Madeira Jus. Served with Rice Timbale & Crisp Sauté Vegetables

Slow Roasted Prime Scotch Fillet on Kumera Mash with Demi and Béarnaise, with Season Vegatables

Asian Glazed Chicken Breast on Coconut Rice With Braised Bok Choy & Ponzu Sauce

Lamb Korma Curry with Jasmin Rice & Raita and accompaniments

Crispy Skin Chicken Breast with Pea Mash, Sauternes Jus and Roasted Capsicum Pesto

Grilled Salmon Fillet on Warm Cuttlefish Noodle Salad with Sambal Balado

Chargrilled Lamb Fillet on Crispy Risotto Cake with Kalamata Jus and Tomato Tapenade

Grilled Prime NY Cut Sirloin served with Creamy Mashed Potato, Shiraz Reduction and Seasonal Vegetable

DESSERT

Mango & Passionfruit Trifle

Sticky Date Pudding with Toffee Sauce

Caramel Pear Pudding with Brandy Butterscotch Sauce

Citron Tart & Cream

Apple Pie with Icecream

Rhubarb and Apple Crumble

Chocolate Croissant Pudding

Italian Raspberry Almond Torte with Cream

Caramelised Pear and Hazelnut Mille Feuille with Vanilla Bean Anglaise

Summer Berry Tiramisu with Berry Coulis & Chantilly Crème

Warm Dark Chocolate Tart with Cream

Wild Honey Brulee with Sable

Chocolate Fudge Brownie with Pistachio Praline Icecream