autumn winter Collection 201 CANAPÉ AND BANQUET MENU

Transcription

1 autumn winter Collection 201 CANAPÉ AND BANQUET MENU

2 ABOUT US Fred and Ginger Catering is made up of a unique group of individuals who have created a movement of change within Melbourne s catering scene. Our shared philosophy is to provide innovative, yet familiar hand made food with as little impact on the environment as possible. We draw on the diverse talents and knowledge of our entire team to provide our clients with a highly sought after and personalised experience. Our Food is innovative and handmade using sustainable, seasonal and fresh produce. Our Service is old world, professional and without pretence. Our Event Management is highly regarded, based on years of experience and tailored to your event. Our Event Design is unique and refreshing, influenced by travel, fashion, art and music, past present and future. Ordering with Us We want to make ordering as easy as possible for you, feel free to call or send an . We would love the opportunity to put together a customised quote for you, so please contact us on: Phone (03) info@fredandginger.com.au Dietary information listed in the menu is as follows V Vegetarian Gluten Free V Vegan can be accommodated within our notice period. Please read our full terms and conditions, including payment, cancellation, staffing and late changes located on our website.

3 CANAPÉ MENU Cold Canapés Tomato and goats cheese macaroon V House Smoked bresaola, crispy kale, mushroom duxelle Line caught tuna sashimi, seaweed cracker, dashi, pickled cucumber Beef tartare, fried capers, cured egg, mustard crisp Blue cheese and walnut bruschetta, grape reduction V Scallop tataki, corn custard, chilli praline Cured salmon, pain d epices croute, sour cream and fennel pollen Venison pastrami, blackberry ketchup, rye cracker Artichoke and olive frittata, oven roasted heirloom tomato, baby basil V Kipfler crisp, smoked beef brisket, whipped cheddar and pickle chips Smoked corn and chicken tostada with guacamole and tomato salt Gougère, king oyster mushroom and chive V Tamarind prawn with coconut crust, yuzu mayo Freshly shucked oyster, lychee, Vietnamese mint, kaffir lime Potato rosti with almond hummus and dukkah V V Squid ink crisp, snapper ceviche, coconut, lime and papaya chutney ö ö Steak and fries rare roasted sliced sirloin, potato straws, horseradish cream, thyme salt Hot Canapés Manchego and chorizo risotto bites with black garlic Duck pancake, mandarin, fennel Slow roasted lamb baklava, cumin yoghurt, za taar Lakes Entrance bug okonomiyaki, kewpie and BBQ katsu V Japanese chicken meatball, preserved ginger mayo Tempura Grilled corn fritter, ponzu aioli V Grass fed beef rissoles, pepperberry crumb, bush tomato chutney Caramelised onion, Meredith goats fetta, wild thyme tart V Crystal Bay prawn cones, galangal nuoc cham Ham hock, pea, grain mustard croquette, mint aioli Masterstock pork skewer, salted cucumber, caramel sauce Pork and lemongrass wonton, chilli palm sugar and lime dipping sauce Blackened fish taco, tomatillo, lime salsa Slow cooked osso bucco pie with HP chutney Wild mushroom, caramelised celery, brown butter risotto bites V Pumpkin, tofu curry laksa, coriander and spiced nuts V Smokey black bean empanada, chipotle mayo V Tom yum chicken cigar, green sambal Mini wagyu beef cheese burgers with onion, dill pickle, ketchup and mustard Prawn toast with bonito flakes and sesame kewpie Fork Dishes Sea salted Gippsland flathad, waffle fries, balsamic flakes Cured duck bao, pickled heirloom radish, Chinese BBQ sauce, Vietnamese mint Veal and sage ragout orecchiette, lemon parsley oil Miso eggplant, soba noodle, white radish, wakame and sesame V ö ö Poke bowl warm sushi rice, salmon, white soy ceviche, pickled ginger and Thai basil Beef cheek bourguignon, baby onion, rosemary, pomme mousseline Chimichurri chicken koftas with pumpkin, quinoa and cranberry Rare roast beef Philly steak sandwich, sautéed mushroom, Swiss cheese, pickles Monkfish jungle curry, long beans, garlic chives, jasmine rice Chicken parma baguette, heirloom tomato sugo, prosciutto, mozzarella and basil House made gnocchi, roast pumpkin, goat fetta and crispy sage V Dumpling basket with chicken and chive sui mai, scallop ha gao and prawn toast Sweet Espresso mousse, biscotti crumble Loukoumades honey, rosewater, pistachio Bittersweet chocolate, cherry, pistachio tart Frangelico pannacotta, lime gel and almond granola Pear tart tartine, crème fraiche, crisp thyme Black sesame mochi, grilled pineapple, coconut cream Peanut butter chocolate mousse bar, pretzel crumb Macha gnocchi dumpling, glazed ginger and orange butter Lavender choux, fig and maple cream Milk pudding, rhubarb labnneh, Persian floss ö ö Shirley Temple cherry cobbler, ginger ale jelly, grenadine praline

4 BANQUET MENU Entrée Line caught Tuna, pickled figs and tarragon Smoked beef brisket, kipfler crisp, whipped cheddar, pickle chips Salt baked beets, hazelnuts, goat s cheese and puffed honey V Leek and thyme tart tartine, Brillat-Savarin, soft herb salad V ö ö Poke bowl warm sushi rice, salmon, white soy ceviche, pickled ginger and Thai basil Beef tataki, puffed rice, wakame, edamame, betel leaf Chicken and pinenut agnolotti, pancetta, nutmeg and spinach Roast boneless pork, crispy morcilla, fennel, parsley, apple, celery Seared scallop, cauliflower puree, peanut granola, French beans Wasabi crumbed soft shell crab with crispy noodle salad, sriracha mayo Main Course Swan Valley slow roasted lamb shoulder, spiced carrot jam, pepita Thai glazed Blue Eye, cucumber, bean shoots, coconut, coriander relish Stuffed rabbit saddle, rillettes, rhubarb and lavender Venison loin, roasted beets, sprout slaw, bitter chocolate sauce Slow cooked wagyu, grass fed beef eye fillet, baby vegetables, watercress Market fish bouillabaisse saffron potatoes, prawns, scallops and rouille Maple braised beef brisket, parsnip, parsley and walnuts Miso eggplant, soba noodle, white radish, wakame and sesame V Confit chicken leg, corn puree, charred kernels and sweet potato XO glazed pork roulade, textures of pumpkin, grilled spring onion House made gnocchi, roast pumpkin, pepitas, goat's fetta and crispy sage V Side dishes Broccoli, salted ricotta, almonds V Roasted pumpkin and parsnip and red onion jam V Jerusalem artichoke, spinach, preserved lemon and rosemary V Warm crushed chat potato, nut brown butter, parsley and lemon V Green bean, white anchovy and chilli Potatas bravas V Beetroot, carrot, freekeh, orange and caraway dressing V Roasted cauliflower, hazelnuts and goat's cheese V White bean cassoulet, brioche and sage crumble V Desserts Espresso mousse tart, coffee syrup, chocolate and cranberry biscotti Frangelico pannacotta, lime gel, almond granola Pear tart tartine, crème fraiche, crisp thyme Black sesame mochi, grilled pineapple, coconut cream Peanut butter chocolate mousse bar, pretzel crumble Lavender choux, fig and maple cream, toffee glass Baked milk pudding, rhubarb labneh, Persian floss ö ö Shirley Temple cherry cobbler, ginger ale jelly, grenadine praline Treacle pudding, burnt orange syrup, vanilla mascarpone

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