Let MELBOURNE QUALITY CATERING create THAT
IMPORTANT EVENT for your valued clients and your good friends.
We believe in the value of hospitality. In doing the best one can do or not doing it at all.
It's more than a matter of money. It is personal commitment to show respect for ones associates, rather than making do with a quick job and an incomplete presentation. The result being a let down of something that stands for the good name of the host.
MENU SAMPLE
Canapes
Zucchini and Persian fetta frittatas with freshly torn basil
Sichuan peppered fried crispy squid with a citron aioli
Pork and Veal meatballs in the Mediterranean way
Seared hand dived scallops with brinjal pickle
Provencale Steak tartare on croutons with traditional garnishes
Local Victorian double cream brie stuffed mushrooms with basil dressing
Shared
Kenyan coriander lamb curry with herb and citrus cous cous
Grilled Atlantic salmon fillet, crushed potatoes and salsa verde
Braised beef in the Burgandy way with creamy potato puree
Warm green bean salad of tarragon, garlic and almonds
New roasted potatoes with garlic and rosemary
Butter and green leaf salad with fine herb French dressing
Seasonal slices of tropical fruits
Victorian and Tasmanian selection of cheeses with crackers and dried fruits
Chocolate ganache slices with berries and cream
Stick date pudding and orange caramel sauce
Dinner
Entrée
Cream of cannellini bean soup, crispy pancetta and truffle oil
French charcuterie plate of cured meats, condiments and bread
Seared scallops, cauliflower puree, raisin and pinenut dressing
Tomato and goats cheese tart with caramelised onion and basil dressing
Gravlax, pickled cucumber and honey mustard dressing
Mains
Grilled salmon fillet, dill & lemon risotto, candied proscuitto
French cut chicken breast, creamy sage polenta and wild mushrooms
Duck cassoulet of white beans, braised pork and tomatoes
Semolina gnocchi, blistered vine tomatoes, buffalo mozzarella and tomato sugo
Barramundi fillets grilled with lemon confit fennel and vierge sauce
Desserts
Callebaut chocolate fondant, berry compote and vanilla marscapone
Honey and lavender panna cotta, almond biscuits and poached strawberries
Coconut sago, tropical mango and kaffir lime caramel
Pear and ginger financier with Poire William custard
Apple and berry crumble with vanilla bean ice cream
