Noosa Catering Roving Degustation Menu

CANAPES:

BEEF / LAMB:

  • Seared Eye Fillet on French Baguette w/ Caramelized Onions and Oven Dried Tomato
  • Seared Beef w/ Horseradish Crème & Rocket on Crisp Croute
  • Seared Beef w/ Crisp Pancetta & Mild Chilli Relish
  • Sugar Cured, Seared Wagyu Beef w/ Tomato Salsa and Cornichons
  • Pastrami, Red Cabbage Puree & Micro Herb Savoury Tuille
  • Little Lamb and Rosemary Pies with Sweet Potato Mash

CHICKEN / DUCK:

  • Duck and Shitake Mushroom Crepes w/ Kaffir Lime and Raspberry Dipping Sauce
  • Marinated Duck Shanks with Sticky Sweet Soy Sauce
  • Thai Chicken Mince & Basil with Crisp Lettuce, Kaffir Lime and Fried Shallots on Asian Spoons
  • Chicken Boudin with Crisp Pancetta & Mango Salsa
  • Vietnamese Chicken Salad served on Asian spoons with Micro Herbs

PORK:

  • Thai Pork OR Chicken Dumpling w/ Coriander and Plum Ginger Glace
  • Pork Belly w/ Spiced Apple Puree and Candied Walnuts
  • Warm Maple Pork with Cauliflower & Vanilla Puree
  • Sweet Confit of Pork with Fresh Pineapple Salsa and Lemon Grass Syrup
  • Crisp Wonton with Pulled Pork & Hoi Sin Dressing

SEAFOOD:

  • Hervey Bay Scallops w/ Grilled Chorizo, Capsicum Relish and Fresh Coriander
  • Mooloolaba Prawn on Sweet Potato and Zucchini Frittata w/ Lime Mayo
  • Seared Scallop w/ Crisp Pancetta and Cauliflower Puree
  • Sesame Crusted Seared Tuna with Wasabi Mayonnaise, Ginger and Seaweed Shards
  • Pacific Oysters w/ Soy Mirin Dressing & Wakami
  • Oysters Natural with Shallot & Cabernet Sauvignon Vinaigrette
  • Tempura Oysters with Pickled Ginger and Wakami Salad and Chilli Lime Dressing
  • Tea Smoked Salmon Rillette with Green Tea Mayonnaise & Pickled Cucumber
  • Chilli Prawn w/ Bok Choy and Chill Caramel
  • Seared Scallops w/ Apple and Cress Salad w/ Apple Cider and Shallot Dressing
  • Beetroot Cured Salmon, Taramasalata, Salmon Pearls on Lavosh
  • Cured Salmon, Pickled Ginger, Wasabi Mayonaise and Wakami Salad
  • Thai Green Barramundi Curry on Spoons
  • Poached Spanner Crab w/ Coconut Kaffir Lime Dressing w/ Roast Coconut and Cress
  • Fennel and Vodka House Cured Ocean Trout on Garlic Bruschetta
  • Lime Marinated Reef Fish with Coconut and Lemongrass Dressing
  • Marinated Ocean Trout on Herb Bruschetta with Dill and Crème Fraiche
  • Prawns wrapped in Vietnamese Ricepaper with Lychees and Snowpea Shoots
  • Sweet Potato Fritters with Chargrilled Scallops topped with Lime and Dill
  • Prawn Salsa, Fried Capers & Julienne Vegetable Waffle Cone

VEGETARIAN:

  • Wild Mushroom and Pecorino Aranchini (Pancho Crumbed Risotto Balls)
  • Oven Dried Tomato & Smoked Mozzarella Aranchini
  • Beetroot Aranchini with Soft Feta & Tomato Relish
  • Antipasto Bruschetta with Crumbled Fetta & Salsa Verde
  • Miso Eggplant and Shitake Mushroom in Betal Leaves
  • Sweet Potato and Golden Shallot Curry Puffs with Yogurt and Mint Dipping Sauce
  • Watermelon, Feta & Olive Stack
  • Baby Bononcini , Cherry Tomato & Basil with Salsa Verde
  • Chevre, Asparagus & Capsicum Salsa Pastry Cup
  • Crumbed Fried Haloumi Blocks with Capsicum Salsa

TARTS:

  • Honey Roasted Pumpkin and Fennel Tart w/ Olive Praline (Vegetarian)
  • Pear and Blue Castello Tarts with Pecans (Vegetarian)
  • Olive, Leek and Fetta Tarts (Vegetarian)
  • Oven Dried Tomato, Red Onion Jam & Goats Curd Tartlet (Vegetarian)
  • Ratatouille Tartlets with Goats Cheese & Micro Herbs (Vegetarian)
  • Crisp Chorizo, Caramelized Onion Tartlets with Capsicum Relish

SKEWERS:

  • Malay Spiced Chicken Skewers
  • Chermoula Prawn Skewers
  • Thai Beef Skewers with Lemon Grass Dressing OR Thai Red Sauce
  • Cured Beef Skewers with Oven Dried Tomato & Herb Salsa
  • Dukkah Dusted Mini Lamb Kebabs with Riata
  • Smoked Salmon & Caper Berry Skewer with Lemon Dust & Herb Oil

MINI BURGERS / SLIDERS

  • Mini Pulled Pork Sliders with Southern Style BBQ Sauce
  • Mini Wangus Burger with Tomato Relish & Cheddar Crisp

ROVING FORK DISHES

  • Butter Chicken, Steamed Jasmine Rice, Wilted Greens and Pappadams
  • Seared Atlantic Salmon, Ruby Grapefruit and Cress salad w/ Citrus Dressing
  • Crisp Braised Pork Salad over Asian Salad and Udon Noodles
  • Grilled Lamb Cutlet on Roast Sweet Potato and Onion Jam
  • Grilled Lamb Cutlet on Israeli CousCous with Caponata and Capsicum Couli
  • Massaman Curry, Chucky Chicken or Beef, over Fragrant Rice and Wilted Greens
  • Noosa Spanner Crab tossed through Ginger and Chill and Lemon Oil over Spaghetini
  • San Choy Bau, Chinese Pork Mince served w/ Iceberg Lettuce and Water chestnuts
  • Satay Chicken or Beef w/ Peanut Sauce, Rice and Greens
  • Blast Roasted Ratatouille w/ Capsicum Couli atop Herbed Cous Cous
  • Wild Mushroom and Pecorino Risotto
  • Beer Battered Barramundi w/ Hand Cut Chips
  • Char Sui Pork Stir-fry w/ Hokkien Noodles and Plum and Ginger Glace
  • Steamed Barramundi w/ Roast Sweet Potato and Thai Green Curry Sauce
  • Moroccan Chicken Salad w/ Roast Capsicum, Fetta and Spinach
  • Seared Beef, Sliced and Served over Creamy Mash and Steamed Green Beans w/ Jus
  • Confit Duck on Sweet Potato Mash, Bok Choy and Orange Scented Jus
  • Skewered Garlic Prawns w/ Baked Risotto Cake w/ Creamy Garlic Sauce
  • Seared Scallops w/ Asian Slaw, Soba Noodles and Soy Sesame Dressing

ROVING DESSERTS

  • Baked Citrus Custard Tart w/ Candied Orange
  • Rich Callebaut Chocolate Tart
  • White Chocolate and Vanilla Bean Crème Brulee
  • Coconut and Lemon Grass Panna Cotta w/ Lemon Grass Syrup and Candied Chilli
  • Baklava w/ San Greer Poached Fruit and Double Cream
  • Miniature Lemon Meringue Pie
  • Rich Kahlua Chocolate Mousse w/ Fresh Raspberries
  • Petite Baked Mango Cheesecake with Macadamia Nut Praline


3 HOUR ROVING DINNER

Please Select 10 Canapés OR 9 Canapés & 1 Roving Dessert Selection, to be served as multiples. A total of 14 – 15 pieces served per person over 3 hours.


ROVING DINNER DEGUSTATION 1

8 Canapé Selections to be served as multiples, 1 Roving Fork Dish Selection & 1 Roving Dessert Selection. A total of 12 Canapés, 1 Roving Fork Dish & 1 Roving Dessert served per person over 3 hours.


ROVING DINNER DEGUSTATION 2

8 Canapé Selections to be served as multiples, 2 Roving Fork Selections & 1 Roving Dessert Selection. A total of 12 Canapés, 2 Roving Fork Dishes & 1 Roving Dessert served per person over 3.5 hours.

Testimonials

  • "I just wanted to drop you a line to thankyou immensely for looking after my Event so beautifully and at such short notice. The food and service were exemplary and the guests hav..."
    Noosa Catering
    Valued Client
  • "The evening for Pam's surprise 50th was fantastic!the food and staff sensational. The guests were in awe of the food."
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    Valued Client

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