NOOSA

CATERING

1 HOUR CANAPÉS:  Please Select four Canapés from Noosa Caterings Executive Canapé Selections

As these Menu options get added to regularly, Please Contact us for more Selections

Warm Ciabatta Rolls with Balsamic and Olive Oil to be served as guests are seated. Sea Salt & Cracked Pepper will be placed on tables prior to guests being seated.

ENTRÉE COURSE: Please select two dishes to be served as an alternate drop

Trio of Seafood Plate comprising of Oyster Natural w/  Shallot and Cabernet Sauvignon Vinaigrette, Mooloolaba Prawn Salad of Asian Slaw and Herb Salad, Poached Crab, Apple and Chervil Salad w/ Apple Cider and Shallot Dressing

Cured Ocean Trout with Salmon Pearls Beetroot Puree, Pickled Onion w/a salad of Baby Cress

Prawn & Papaya Salad on a Buckwheat Noodle with Fresh Micro Herbs & Lemon Grass & Lime Dressing

Seared Scallop on Charred Corn Blini w/ Rocket & Roast Tomato Relish 

Pressed Pork Belly and Seared Scallops w/ Asian Salad and Caramelized Pineapple w/ Chilli Caramel

Sugar Cured Wagyu Beef w/ Shaved Baby Fennel, Soft Herbs and Horseradish Crème w/ Cornichons and Sesame Grissini

Charred Fillets of Lamb on Vine Ripened Noosa Red Tomatoes and Baby Rocket with Persian Fetta and Fig Vincotto Glaze

Porcini Mushroom Sformato w/ Grilled Ciabatta, Petite Rocket and Parmesan Salad and Truffle Oil

Honey Roasted Sticky Pumpkin and Pecan Tart with Pear and Goats Cheese Salad finished with a Sesame Dressing

MAIN COURSE: Please select two dishes to be served as an alternate drop

Eye Fillet of Beef w/ Potato and Horse Radish Cream Galette, Grilled King Brown Mushrooms, Sweet Onion Jam, Manchego Crisp and Green Beans & Red Wine Jus

Char Grilled Eye Fillet Of Beef w/ Roasted Garlic Potato Puree, Medley Of Roasted Baby Vegetables, Parmesan Curl & Red Wine Jus

Fetta, Semi Dried Tomato and Spinach Filled Lamb Rump with Sweet Potato Puree, Green Beans, Beetroot Reduction and Peach Relish

Oven Roasted Lamb Rump w/ Lemon Scented Potatoes, Roast Shallots, Salsa Verde & Mint & Tomato Salsa

Slow Cooked Pork Loin w/ Sweet Potato Puree, Green Bean Medley, Apple Salsa & Bourbon Glace

Double Roasted Duck w/ Buttered Sweet Potato Mash, Wilted Bok Choy and Sticky Five Spiced Orange Glace

Pancetta Wrapped Chicken Breast, Oven Roasted and served w/ Fondant Potatoes, Onion, Bacon and Pea Confit and Dutch Carrots

North Queensland Barramundi w/ Dijonaise dressed Warm Kipfler Potato Salad over Spinach and Steamed Brocolini w/ Lemon Salsa

Thai Inspired Barramundi on Sweet Potato Roesti w/ Asian Greens, Pickled Vegetables & Ginger, Coriander & Kaffir Lime Dressing

Fillet of Crispy Skinned Salmon with Lemon Scented Prawn Risotto OR Baked Saffron Gnocchi w/ Steamed Asparagus and Saffron and Chardonnay Vinaigrette

Atlantic Salmon over a  Celeriac Remoulade w/ Wilted Greens & Cucumber, Mint & Coriander Salsa

VEGETARIAN MAIN COURSE OPTIONS

Roasted, Filled Pepper with Quinoa, Polenta Cake & Romanasco Sauce

Wild Mushroom Pastry Purse over Forbidden Black Risotto, Blistered Cherry Tomatoes & Goats Feta

Roast Pumpkin & Chickpea Pie w/ Sweet Potato Puree, Asparagus & Capsicum Couli

Sweet Potato and Goats Curd Filled Zucchini Flowers over Quinoa Fritter w/  Pepperonata