EDFD MENUS. Corporate Catering

Transcription

1 EDFD MENUS Corporate Catering From formal boardroom dining to convenient and healthy office catering, we have a wide selection of options to suit your corporate catering requirements. Since 2001, EDFD have been providing corporate catering for businesses and events across Melbourne. We understand the importance of delicious food, reliable delivery and discreet and friendly staff. CORPORATE MENU AW2018 1

2 INDIVIDUAL ITEMS - SAVOURY Plattered for breakfast, morning tea & afternoon tea Buttery mini croissants Tartlet Corn Fritter Leg ham, swiss cheese, mustard pickles Smashed pumpkin, zucchini ribbons, feta butter (v) Charred corn, parsley leaves, red onion roasted red pepper relish (v) Grilled corn & coriander fritter, slow roasted cherry tomato compote, red pepper relish (v) Little bagels (v, gf available) House roasted smoked salmon, capers, dill cream cheese & pickled red onion (nf) Prosciutto, peppered ricotta & basil leaves (nf) Breakfast slider Creamy scrambled eggs with dill, house roasted smoked salmon, caper butter Chorizo & basil scrambled eggs, roasted red pepper relish Chipotle & coriander scrambled eggs, lime smashed avocado, snow pea shoots (v) Breakfast bowls Roasted pumpkin, edamame, shaved radish, brown rice, soft egg, tahini & citrus dressing, seed sprinkle (v) Add house roasted smoked salmon Tea sandwiches select two fillings, GF available Poached chicken, lemon mayo, crispy skin Smoked salmon, crème fraiche, cucumber pickle & dill Grilled zucchini, feta, pine nut, salsa verde (v) Free range egg, snow pea tendrils, Parmesan mayo (v) Hot plated breakfast Creamy scrambled eggs, smoked salmon, smashed cherry tomato, grilled sour dough & avocado butter (chef required) Items are ordered individually. Minimum of 10 units per item. Vegetarian and gluten free options available. CORPORATE MENU AW2018 2

3 INDIVIDUAL ITEMS - SWEET Plattered for breakfast, morning tea & afternoon tea Sweet items Coconut sugar spiced banana, apple & chia seed muffins House made raisin & citrus peel scones, cumquat sherry jam, vanilla cream (nf) Poached rhubarb, granola, sheep s milk yoghurt Carrot & medjool cake, cream cheese icing (gf) Belgian white & dark chocolate fudge brownie (gf) (nf) Apple, ginger, rhubarb crumble cheese cake slice Apricot, coconut & allspice squares (nf) Quinoa granola bar- honey, currants, cranberries (nf) Rosewater coconut ice (gf) Persian love cake - icing, rose petals, pistachios (mini ones) Date, almond & tahini bliss balls (gf) (df) (eggf) Choc orange cacao balls: cacao, seeds, date, maple syrup & pepitas crumb (gf) (df) (nf) (eggf) Items are ordered individually. Minimum of 10 units per item CORPORATE MENU AW2018 3

4 SANDWICHES, ROLLS & WRAPS Artisan breads and gourmet fillings DETAILS FILLINGS TOASTIES Minimum order of 10 units per item Sandwich rounds 4 points or 3 fingers per round (white, brown, multi & rye) Little bagels 2 per person Artisan rolls 2 per person Baguette 1 per person, cut in two Flat bread wraps 1 per person, cut in two Gluten free sandwiches 2 sandwiches - $12.00 The EDFD kitchen will select the fillings for your order each day and will consist of two meat and one vegetarian filling. Consecutive day events will have greater rotation of fillings. Below are our seasonal offerings. Chicken Poached chicken, lemon mayo & crispy skin Bacon Poached chicken, bacon, pesto mayo Beef Roasted sirloin, horseradish mayo, onion jam & baby spinach Ham Leg ham, gruyere, dijon mustard & greens Pork Pork, prune & speck terrine, chutney & cornichons,watercress Mortadella Green olive mortadella, gruyere, roasted red peppers, watercress Pastrami Pastrami, sauerkraut, McClure spicy pickle, mustard Salmon Smoked Salmon, crème fraiche, cucumber pickle & dill Tuna salad Tuna, dill mayo, celery leaves, lemon zest, spring onion & cos Zucchini Zucchini ribbons, smashed pumpkin, feta butter (v) Egg Free range egg, chives, mayonnaise & watercress (v) Peperonata Slow cooked peppers, ricotta, basil & confit garlic (v) Fromage Brie, ricotta salata & spicy fig chutney (v) Cheese toastie Braised leek & gruyere bechemel & Dijon (v) Jamon toastie Jamón ibérico, manchego, pickled red onion & green chilli Mortadella toastie Green olive mortadella toastie layered with smoked mozzarella, green olive tapenade & radicchio Veg toastie Pyengana cheddar, pickled red onion, black pepper butter (v) EDFD have sandwich presses available for hire. CORPORATE MENU AW2018 4

5 FRESH SALADS Shared & individual salads DETAILS Minimum order of 10 salads per variety. Shared salad platters are served on large white platters ready for guests to serve themselves. Individually plated salads are served in white china bowls of white paper pails, accompanied by a napkin & bamboo cutlery. When ordering please advise which of the above options you d prefer Large salad serve - 750ml Enough for lunch with no accompaniments Medium salad serve - 500ml Ideally served alongside sandwiches or wraps SALAD MENU Korean gochujang chicken schnitzel, kimchi slaw, pickled cucumber, sesame seeds (gf) Capocollo, roasted beetroot, sweet red onions & parsnip, corn circles, oregano & pepita dressing, orange chips (df) (nf) Seared beef, french & cannellini bean salad, tarragon, Dijon shallot dressing (gf) (nf) (df) Asian master stock chicken, vermicelli salad, brocolini, roasted eggplant & sweet potoato, hot mint, bean shoots & crispy garlic shallots (gf) (nf) (df) (v available) Smoked lamb, ras el hanout rub, roasted carrot & pepper salad, chickpea, sunflower seeds, labne balls, pomegranate molasses dressing (gf) Pork & speck terrine, shaved red cabbage salad, tea soaked dates, smoked almonds, parsley, cornichons & sherry vinegar dressing (gf) House roasted smoked salmon bowl, celeriac remoulade, pickled fennel, zucchini noodles, brown rice, watercress (gf) (nf) (df) Broad bean, french beans, cranberries and brown rice, pistachios, vin cotto dressing (v) (gf) (df) CORPORATE MENU AW2018 5

6 PICNIC HAMPERS Individually packed lunches CLASSIC HAMPER Hamper includes: Classic poached chicken baguette, lemon mayo & crispy skin Individual salad of: House roasted smoked salmon, roasted pumpkin, edamame, shaved radish, brown rice, soft egg, tahini & citrus dressing, seed sprinkle Tartlet: Charred corn, parsley leaves, red onion roasted red pepper relish (v) Belgian white & dark chocolate fudge brownie (gf) (nf Rosewater coconut ice (gf) Minimum order of 25 hampers GLUTEN FREE & VEGETARIAN HAMPER Hamper includes: Individual gluten free buns: Slow cooked peppers, ricotta, basil & confit garlic (v) Individual salad of: Broad bean, French beans, cranberries and brown rice, pistachios, vin cotto dressing (v) (gf) Tartlet: Charred corn, parsley leaves, red onion roasted red pepper relish (v) Belgian white & dark chocolate fudge brownie (gf) (nf Rosewater coconut ice (gf) Minimum order of 25 hampers CORPORATE MENU AW2018 6

7 FULL DAY PACKAGES Morning tea, lunch and afternoon tea WORKING LUNCH Morning Tea: Coconut sugar spiced banana, apple & chia seed muffins Lunch: A selection of point sandwiches & baguette (1.5 round per person) Seasonal fruit platter, fresh mint (gf) Afternoon Tea: Assorted slices (2 different varieties, 2 pieces pp) Belgian white & dark chocolate fudge brownie (gf) Apple, ginger, rhubarb crumble cheese cake slice Apricot, coconut & allspice squares (nf) Quinoa granola bar- honey, currants, cranberries (nf) OR Carrot & medjool cake, cream cheese icing (gf) (1pp) Minimum of 10 guests EXECUTIVE PACKAGE Morning Tea: Poached rhubarb, granola, sheep s milk yoghurt (gf) Lunch: Cold salad served on a share platter with sliced baguette (refer to pg 5 for salad options) Seasonal fruit platter with fresh mint OR Lunch tart: Charred corn, parsley leaves, red onion roasted red pepper relish (v) Side of seasonal salad & vinaigrette, sliced baguette (v) Seasonal fruit platter with fresh mint (gf) (df) Afternoon Tea: Assorted slices (2 different varieties, 2 pieces pp) Belgian white & dark chocolate fudge brownie (gf) Apple, ginger, rhubarb crumble cheese cake slice Apricot, coconut & allspice squares (nf) Quinoa granola bar- honey, currants, cranberries (nf) OR Carrot & medjool cake, cream cheese icing (gf) (1 pp) Minimum of 10 guests DELUXE PACKAGE Morning Tea: House made raisin & citrus peel scones, cumquat sherry jam, vanilla cream (1 pp) Buffet Lunch: Select two dishes from the salads menu on page 5 Served with crusty bread and pots of butter, as well as a seasonal fruit platter with fresh mint (gf) (df) Suggested combination Korean gochujang chicken schnitzel, kimchi slaw, pickled cucumber, sesame seeds House roasted smoked salmon bowl, celeriac remoulade, pickled fennel, zucchini noodles, brown rice, watercress Afternoon Tea: Cheese board Victorian artisan cheese selection, sticky fruit paste Served with dried fruit & mixed nuts, crusty bread and lavosh crisps Minimum of 10 guests CORPORATE MENU AW2018 7

8 GRAZING PLATTER Serving people for light nibbles Fruit minimum order 10 serves seasonal fruit platter, fresh mint (gf) Dip platter Spiced pumpkin jam (v) (gf) (df) (nf) White bean and confit garlic, rosemary dip (v) (gf) (df) (nf) Crudités, crackers & crusty breads Grazing board Capocollo & green olive mortadella Burnt aubergine & walnut dip, finger cucumbers & baby carrots (v) (gf) Peperonata; slow cooked peppers, basil & confit garlic (v) (gf) House roasted smoked salmon, watercress, celeriac remoulade Sourdough baguette & lavosh bark Sushi platter 30 pieces Selection of sushi and sashimi specialties Pickled ginger, soy, wasabi Cheese platter medium 500gm large 1 kg A seasonal selection of the best available: Brie, blue, cheddar, Sticky fruit paste, Dried fruit & mixed nuts, crusty bread & lavosh Artisan breads Assorted bread rolls Baguettes GF bread & crackers CORPORATE MENU AW2018 8

9 INDIVIDUAL ITEMS Canapés plattered for lunch and evening events Delivered on platters ready to serve. Minimum 25 units per item. A 15% surcharge will apply to some pre-plattered food - please enquire when you place your order Cold Salmon tataki, shiso, kewpie, pickled garden veg (gf) Brûleéd parsnip tartlet, shallot & date compote (v) Smoked duck fillet, cherry gel, roasted beetroot, chestnut praline (gf) Japanese rolled eye fillet, brioche, matcha kewpie Zucchini swirl, mint & parmesan tartlet (v) Classic pillow chicken sandwiches, lemon & crispy skin (v available) Hot The following canapés require heating. We will provide heating instructions and platters for service. Beetroot fataya, roasted cauliflower, brussel leaves, pistachio dukkah (v) Thyme braised lamb, haloumi & pine nut cigarette, spiced pumpkin labne Petit winter vegetable cassoulet, broad bean and thyme (v) Caramelised pumpkin & thyme parcel, Tarago River blue whip, hazelnut (v) Kimchi chicken sausage roll, corn piccalilli Spicy Asian beef meatballs, sweet chilli & lemongrass caramel (gf) CORPORATE MENU AW2018 9

10 BOARDROOM BUFFET LUNCH Delivered cold and on platters ready to serve On the table Sliced crusty bread, pots of butter, cracked pepper & sea salt flakes Main course buffet platters please select two Korean gochujang chicken schnitzel, kimchi slaw, pickled cucumber, sesame seeds (gf) Capocollo, roasted beetroot, sweet red onions & parsnip, corn circles, oregano & pepita dressing, orange chips (df) (nf) Seared beef, french & cannellini bean salad, tarragon, Dijon shallot dressing (gf) (nf) (df) Asian master stock chicken, vermicelli salad, brocolini, roasted eggplant & sweet potoato, hot mint, bean shoots & crispy garlic shallots (gf) (nf) (df) (v available) Smoked lamb, ras el hanout rub, roasted carrot & pepper salad, chickpea, sunflower seeds, labne balls, pomegranate molasses dressing (gf) Pork & speck terrine, shaved red cabbage salad, tea soaked dates, smoked almonds, parsley, cornichons & sherry vinegar dressing (gf) House roasted smoked salmon bowl, celeriac remoulade, pickled fennel, zucchini noodles, brown rice, watercress (gf) (nf) (df) Sweet treats please select one Belgian white & dark chocolate fudge brownie fingers (gf) (2 per person) Seasonal fruit platter, fresh mint (gf) Carrot & medjool cake, cream cheese icing (gf) (1pp) CORPORATE MENU AW

11 PLATED BOARDROOM BISTRO MENU A delicious plated lunch Requiring our staff to heat, plate & serve On the table Artisan bread rolls, baguette & gluten free bread with local butter or bottles of extra virgin olive oil & balsamic. Sea salt flakes & cracked pepper. Entrées please select one House roasted smoked salmon, shaved asparagus, pickled shallots, radish, feta puree, olive oil cracker (nf) Bresola, roasted beetroot, grilled sweet red onions & parsnip, oregano & pepita dressing, orange chips (gf) (nf) Yellow courgette, fresh herbs & whipped feta terrine, walnut praline, heirloom beetroot slices, watercress, lemon oil (v) (gf) Pork, prune & speck terrine, shaved red cabbage &apple salad, smoked almonds, parsley, cornichons, sherry vinegar dressing, lavosh bark (nf) Main courses please select one Slow cooked beef cheek, sweet potato puree, grilled kalettes & green beans, crispy prosciutto, blackberry jus (gf) (nf) French cut roasted chicken, tarragon butter, confit garlic, sweet potato, smoky salsa verde (gf) (nf) Side dishes please select two Steamed baby kipflers, rosemary butter, black olive salt (v) (gf) Roasted pumpkin & parsnip salad, celery hearts, orange dressing (v) (gf) Cucumber, radicchio, watercress & crisp apple, walnuts, blue cheese dressing (v) (gf) Plated dessert please select one Poached spiced apple, lemon crème, cinnamon meringue, rhubarb jelly (gf) (nf) Fudge brownie pudding, mascarpone & candied orange (gf) Sticky fig and rosemary cake, salted caramel, oat & nut praline Pear galette, spiced cream, treacle toffee Cheese plate - chef s selection, quince paste, lavosh, crisp apple, 25 gms of 3 cheeses Tea & Coffee French press coffee, assorted herbal & traditional teas Pan fried market fish, braised fennel, beetroot puree, parsley oil (gf) (nf) Winter vegetable cassoulet, broad bean & thyme, caramelized baby onions (v) CORPORATE MENU AW

12 PLATED BOARDROOM CHEF S MENU A premium dining experience Requiring our staff to heat, plate & serve On the table Artisan bread rolls, baguette & gluten free bread with local butter or bottles of extra virgin olive oil & balsamic. Sea salt flakes & cracked pepper. Entrées please select one Smoked duck breast, cherry gel, apple slaw, hazelnut tarator (gf) (df) Dill & lime cured kingfish, fennel puree, baby shiso, yuzu pearls (gf) Jamon, peppered quince, balsamic pearls, sweet & sour roasted almonds, mâche, rosemary grissini (df) Confit ocean trout, pistachio crumb, grilled radicchio and fennel salad, lemon oil, watercress (df) (gf) Grilled pumpkin & lentil salad, rainbow beets, sheep s feta, scorched onions, soft herbs (v) (gf) Side dishes please select two Steamed baby kipflers, rosemary butter, black olive salt (v) (gf) Roasted beetroot, sweet red onions & parsnip, orange, pepita dressing, orange chips, fried parsley (v) (gf) Roasted pumpkin & parsnip salad, celery hearts, orange dressing (v) (gf) Shaved cauliflower salad, crisp honey glazed pancetta, fried baby capers and pinenuts, vincotto (gf) Green beans, kalettes, pickled red onion, roasted pecans, raspberry vinaigrette (v) (gf) Cucumber, radicchio, watercress & crisp apple, walnuts, blue cheese dressing (v) (gf) Plated dessert please select one Poached spiced apple, lemon crème, cinnamon meringue, rhubarb jelly (gf) (nf) Main courses please select one Herb crusted eye fillet, braised baby leeks, parsnip puree, swiss brown mushrooms, salsa verde, pinot jus (gf) (nf) Roasted king salmon, celeriac puree, sautéed kale, scorched fennel, pistachio gremolata, aioli (gf) Slow cooked lamb shoulder, white bean skordalia, roasted beets, sautéed chard, sheep s milk labne, rosemary cracker (gf) (nf) Feta brined corn-fed chicken, chicken skin crackle, carrot velvet, buttered beans, chestnut & tarragon jus (gf) Slow cooked pork belly, crispy crackling, braised brussel sprouts, calvados nashi wedges, agro dolce (gf) (nf) Pan seared barramundi, Jerusalem artichoke puree, roasted cauliflower florets, raisins, salsa verde, parsley chips (gf) (nf) White polenta gnocchi romano, herbed goats cheese, peperonata, garlic crumb (v) (gf) (nf) Fudge brownie pudding, mascarpone & candied orange (gf) Sticky fig and rosemary cake, salted caramel, oat & nut praline Pear galette, spiced cream, treacle toffee Cheese plate - chef s selection, quince paste, lavosh, crisp apple, 25 gms of 3 cheeses Tea & Coffee French press coffee, assorted herbal & traditional teas CORPORATE MENU AW

13 BEVERAGES Hot and cold beverage options Drinks Capi soda flavoured mineral water grapefruit, blood orange, lemon soda, cranberry Preshafruit juices valencia orange, pink lady apple, apple and pear, blood orange Organic orange juice French press coffee and assorted herbal & traditional teas We also have a full range of alcoholic drinks available by package or consumption basis. CORPORATE MENU AW

14 THE DETAILS Extra Information Delivery A $55.00 delivery fee is charged to all CBD addresses. There is also a $55.00 collection fee for borrowed platters. For other location outside the CBD a delivery fee will be negotiated. Early morning deliveries For any early morning orders that require a departure time from our Abbotsford kitchen earlier than 6.30am, a $ delivery fee will apply. Guest numbers and menu selection Menu selection, guest numbers and dietary requirements are due 8 working days from your event date. Any increases in guest numbers will be accepted within 48 hours (business days) of your event Event cancellation or a decrease in guest numbers within 48 hours (business days) of your event will result in 100% cancellation fee. Late bookings may be accommodated but menu selection will be at the discretion of our kitchen. Late fees may apply Minimum orders Weekdays incur a $300 minimum food spend plus delivery. Minimum of 10 units per item. Minimum of 10 guests for plated boardroom meals Dietary requirements (v) vegetarian (gf) gluten free (d) dairy free Dietary requirements are due within 8 working days of your event. Final or late dietary requirements will be accepted within 3 working days of your event New dietary requirements under 3 working days of your event will incur a $15.00 late fee in addition to the dietary surcharge. We are unable to guarantee that menu items will be 100% free of all traces of nuts, dairy, gluten or other products Dietary requirements: morning / afternoon tea & lunch platters Vegetarian options are encouraged as part of your menu selection Individual dietary requirements are exempt from our minimum order of 10 units per item and within reason we will not charge for these requirements Dietary requirements: plated boardroom meals Vegetarian meals notified within 3 working days of your event will not incur any additional charges (after this a $15.00 late fee may apply) Any other dietary requirements or specific menu requests will incur an additional dietary fee of $30.00 per person EDFD will supply a spare vegetarian meal for all events. Cost is $30.00 and is charged to the client. This meal is in addition to vegetarian requirements we are notified of. Please advise if you do not require this meal. Wait staff Chefs are required for plated boardroom events. Chefs are charged at $60.00 per hour for a minimum of four hours. Your event manager will advise of any additional wait staff requirements and rates Presentation Serving platters and cocktail napkins are provided at no additional charge Payment Full payment is required prior to your event Unless otherwise arranged, Ed Dixon Food Design Pty. Ltd. may withhold supply of products and/or services should our payments terms not be met EDFD accepts, cash, credit cards, EFT payments and cheques posted Nicholson Street Abbotsford, 3067 For Visa and MasterCard payments a 1.3% surcharge will be added. American Express payments will attract a 2% surcharge All our pricing is inclusive of GST Menu valid until 1st October 2018 CORPORATE MENU AW