CORPORATE & PRIVATE PACKAGES BY ZEN CATERING AT BRISBANE POWERHOUSE

Transcription

1 CORPORATE & PRIVATE PACKAGES BY ZEN CATERING AT BRISBANE POWERHOUSE

2 CONTENTS The Art of Service at Brisbane Powerhouse 3 Cocktail Packages 5 Cocktail Menu 6 Cocktail Stations Menu 8 Package Upgrades 9 Fine Dining Packages 10 Banquet Packages 12 Seated Buffet Packages 13

3 THE ART OF SERVICE AT BRISBANE POWERHOUSE Brisbane Powerhouse is a contemporary multi-arts, dining, functions and conference venue nestled on the beautiful banks of Brisbane River beside New Farm Park. The former power station has become a distinct Brisbane landmark, both as a stunning industrial creation and as a hub for theatre, music, comedy, film, visual arts, festivals, ideas and dining. Brisbane Powerhouse offers unique spaces for all events including boardroom meetings, exhibitions, conferences and product launches. Only 10 minutes from the city by bus, river, car or ferry. Brisbane Powerhouse will meet your presentation needs with highly skilled staff who will ensure that your event at Brisbane Powerhouse is both enjoyable and memorable Included in this package Cocktail packages and menus Buffet, Fine dining and Banquet packages and menus Package upgrades v-vegetarian g-gluten free d-dairy free Prices are listed inclusive of GST Menu and packages available 1st September st March 2018 Labour surcharge applies for Sunday & Public Holidays ZEN CATERING sales@zencatering.com.au 3

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5 COCKTAIL PACKAGES Please choose from one of our hourly cocktail packages. Each package includes the listed food, wait staff to serve for the duration of the package, chefs to prepare your food onsite and all cooking and serving equipment. (MINIMUM 30 GUESTS) 5 HOUR PACKAGE $80.50 per person Selection of bread & house made dips platter, your selection of 5 cold canapés, 4 hot canapés, 2 bigger bites & 1 fork item & sweet bite or Selection of bread & house made dips platter, your selection of 5 cold canapés, 4 hot canapés, 2 fork items & 1 sweet bite 4 HOUR PACKAGE $68.50 per person Selection of bread & house made dips platter, your selection of 5 cold canapés, 4 hot canapés, 2 bigger bites & 1 sweet bite or Selection of bread & house made dips platter, your selection of 5 cold canapés, 4 hot canapés, 1 fork item & 1 sweet bite 3 HOUR PACKAGE $58.50 per person Your selection of 5 cold canapés, 4 hot canapés & 2 bigger bites or Your selection of 5 cold canapés, 4 hot canapés& 1 fork item 2 HOUR PACKAGE $43.50 per person Your selection of 5 cold canapés, 4 hot canapés 1 HOUR PACKAGE $35.00 per person Your selection of 3 cold canapés, 3 hot canapés 5

6 COCKTAIL MENU COLD CANAPES Peking duck wraps, cucumber, shallots & hoisin sauce (d) Truffle whipped brie & wild mushroom tart, baby parsley (v) Rare seared eye fillet of beef, served on pomme fondant, cream of mustard & baby parsley (g) Parmesan & rosemary sable, Maleny goats curd (v) Chef s selection of sushi with soy sauce & wasabi (gd), v on request Black egg crêpe, Atlantic salmon tartare, kewpie mayonnaise & baby dill (g) Edamame & avocado filled marinated zucchini roulade (vgd) Fresh Vietnamese rice paper rolls, spicy Nham Jim dipping sauce (vgd) Mustard marinated tartare of Black Angus beef & parsley salad (gd) Spanner crab mayonnaise served on crostini, apple & fennel salad, baby coriander (d) Asian inspired Mooloolaba yellow fin tuna, cucumber & olive oil pearls, baby coriander (gd) Marinated globe artichoke hearts, black olive tapenade, crisp puff pastry (v) Petite salad of smoked chicken, grilled peach salsa (gd) Swordfish ceviche, coriander, compressed cucumber & tomato salsa (gd) HOT CANAPES CHEF SIGNATURE CANAPE add $2.20pp Oyster Kilpatrick, pancetta shard and worcestershire sauce (g) Twice cooked pork belly, citrus caramel & roasted jasmine rice (gd) Crispy polenta cakes, topped with mushroom ragu (vg) Mooloolaba prawn dumpling, green tea salt & wasabi emulsion (d) * Baby beef & burgundy pie, veal jus & smoked tomato ketchup Wild mushroom & parmesan croquette, black truffle mayonnaise (vg) Veal ragoût filled saffron arancini, gremolata mayonnaise (g) Malaysian fried chicken with peanut sauce (d) Spiced lamb köfte & mint scented labneh (g) Steamed pork Gyoza with sesame & spiced black vinegar Coated olives & spicy yoghurt (vg) * Teriyaki salmon skewer, wasabi mayonnaise (d) Chicken, prawn & water chestnut spring roll & fermented chilli bean dipping sauce (d) * Crisp breast of South Australian lamb & salsa Verde (g) * House made Alexandrian falafel, cumin & garlic yoghurt (vg) 6 * Deep fried item - not available in River Studio

7 COCKTAIL MENU FORK ITEMS Rare roasted Vietnamese beef salad with holy basil, Nham jim & roasted peanuts (g) Cajun spiced calamari and chips, chipotle sauce, served in bamboo cone (d) Slow cooked lamb shoulder, eggplant pureé, watercress salad with golden shallots & french dressing (gd) Free-range buttermilk fried chicken with red cabbage slaw & hot sauce Ricotta gnocchi, forest mushroom, rocket, mushroom cream, parmesan shavings (v) Zen steak, duck fat roasted potatoes & sauce béarnaise (g) Twice cooked pork belly, pickled carrot salad, garlic yoghurt & baby coriander (g) Roasted eggplant, black garlic & labneh (vg) * Deep fried item - not available in River Studio BIGGER BITES CHEF S SIGNATURE BIGGER BITE add $3.30pp Grilled Moreton Bay bug sub, ice berg lettuce, bloody Mary aioli Baby Black Angus cheese burger, tomato jam, American mustard mayonnaise, Swiss cheese & spiced pickles Zen hot dog, caramelised onion, American mustard & house made smoked tomato ketchup Enoki mushroom Bánh xèo, fresh showpeas, green chilli, Asian herbs, sweet sesame soy sauce (vgd) Crispy pork belly slider with pineapple, chilli & coriander salsa Shredded hoisin chicken bao, pickled vegetables, green eschallot, cucumber & corriander, toasted sesame seeds (d) Lamb köfte slider with harissa & garlic scented labneh Baked mushroom & garlic slider, spinach, caramelised onions & Swiss cheese (v) All sliders, subs & tortillas can be made gluten free on request SWEET BITES Warm mini apple & cinnamon pie, crème chantilly (v) Valrhona petit pot au chocolat (vg) Tarte au citron (v) Individual banoffie pie (v) Mini chocolate filled churros with cinammon sugar (v) Rose scented panna cotta, pistachio tuille (v) 7

8 COCKTAIL STATIONS MENU ( AVAILABLE AS AN ADD-ON TO A COCKTAIL PACKAGE) SLIDER STATION $23.50 per person (minimum 30 servings) STEAMED BAO STATION $19.00 per person (minimum 30 servings) Crispy pork belly slider with pineapple, chilli & coriander salsa Baked mushroom & garlic slider, spinach, caramelised onions & Swiss cheese (v) Baby Black Angus cheese burger, tomato jam, American mustard mayonnaise, Swiss cheese & spiced pickles Buckets of thrice cooked potato chips All sliders, subs & tortillas can be made gluten free on request $23.50 per person RAMEN BAR (minimum 30 servings) Choice of rich pork based or miso broth Thin noodles, half seasoned soft boiled eggs Thinly sliced roasted pork belly Asian mushroom & tofu Chilli oil, bean sprouts, toasted sesame seeds, spring onion Shredded hoisin chicken Steamed bao buns Pickled daikon Salted cucumber Fresh mint & coriander salad Toasted sesame seeds HAM STATION Sliced honey glazed ham Freshly baked bread rolls & condiments ANTIPASTO & CHEESE STATION $9.50 per person (minimum 40 servings) $11.50 per person (minimum 50 servings) SEAFOOD STATION Fresh king prawns Shucked oysters Selection of condiments $16.00 per person (minimum 30 servings) Selection of mixed meats, grilled & marinated vegetables Chef s selection of 3 cheeses Fresh & dried fruit Lavosh & a selection of breads 8

9 PACKAGE UPGRADES PLATTERS serve approximately people each Cheese board Selection of 3 Australian cheeses, fresh & dried fruit, lavosh & biscuits Trio of house made dips, selection of breads Antipasto platter Cold & cured meats, grilled & marinated vegetables, selection of breads $ per platter $80.00 per platter $ per platter Chef s selection of 3 canapes served prior to a seated event $9.90 per person Locally baked sourdough loaf with whipped smoked butter & veal jus $5.50 per person ea and coffee station (min 30 guests) $3.30 per person 9

10 FINE DINING PACKAGES (MINIMUM 30 GUESTS) 2 COURSE $87.00 per person 3 COURSE $99.50 per person ALTERNATE DROP ADD $5.00 per person ENTRÉE (choice of one item) 10 Orange cured salmon, heirloom beets & fennel with crisp Melba toast, crème fraiche Braised Wagyu beef cheek with pickled shallots & burnt onion mayonnaise (gd) Mooloolaba yellow fin tuna tartare with pickled cauliflower & avocado (g) Twice baked gorgonzola souffle, red wine poached pear & candied walnut salad (vg) Shaved zucchini with grana, house smoked mozzarella & basil (vg) Cold poached free-range chicken, tarragon, black garlic, crème fraîche & crispy chicken skin (g) Double baked Gruyère soufflé, watercress & celery leaf salad with French dressing & candied walnuts (vg) Twice cooked pork belly, cauliflower puree, chorizo crumb (g) 24 hour slow braised lamb breast, garlic scented labneh, peas, carrots & mint sauce (g) MAIN (choice of one item) CHEFS SIGNATURE DISH Add $3.30 per person Aged eye fillet of Thousand Guineas Australian shorthorn beef, roasted chestnut puree, butter sprouts, bone marrow & gremolata crumb Roast free range chicken breast, confit garlic & tarragon brioche pudding, garden peas & spring onion jus gras Pork shoulder terrine, kimchi purée, cucumber pickle & twice cooked pork belly (gd) 14 Hour slow braised beef short rib, white polenta, celeriac remoulade, caramelised leek, braising juices (g) Marinated rump of Thomas Farm lamb, with eggplant, whipped feta & black olive stone jus (g) Fillet of barramundi, buttered fondant potato, confit fennel & Salmoriglio (g) Slow braised shoulder of Thomas Farm lamb, smoked celeriac purée, pomme Anna, saute spinach & braising juices (g) Roasted breast of Muscovy duck, cucumber & lychee salad with hot & sour dressing (g) Atlantic salmon with pomme moussiline, buttered cucumber, dill & sauce hollandaise (g) Ricotta gnocchi, forest mushroom, rocket, mushroom cream, parmesan shavings (v)

11 FINE DINING PACKAGES SIDE UPGRADES ($7.70 per bowl served to middle of table and serves 4-6 guests) HOT Broccoli, shaved roasted almonds (vg) Asian greens, oyster sauce, crispy shallots (gd) Baby Chatsworth potatoes with rosemary salt (vg) Maple roasted butternut pumpkin (vgd) COLD Mesculin lettuce, feta cheese & kalamata olive salad, balsamic vinaigrette (vg) Fine green beans, golden shallot, French dressing (vgd) Locally baked sourdough loaf with whipped smoked butter & veal jus $5.50 per person DESSERT (choice of one item) Fine apple tarte with vanilla crème fraiche & black pepper caramel (v) Vanilla panna cotta, caramelised quince (vg) Flourless chocolate cake served with salted caramel & honeycomb, white chocolate gel (vg) Tarte au citron, vanilla labneh & lemon curd (v) Blackcurrent dusted meringue, marshmellow, berry gel, with freeze dried black berries and crème chantilly (vg) Slow cooked pear with raspberry & warm vanilla Madeleines (v) Inclusions 2 or 3 course menu Chefs to prepare and plate meals onsite Wait staff to provide service of food and drinks for four hours Printed menu per person, on request 11

12 BANQUET PACKAGES (MINIMUM 30 GUESTS) 2 COURSE $87.00 per person 3 COURSE $99.50 per person ENTRÉE (Please choose one of the below options, served on platters to share) SIDES (Please choose two side options, served to the middle of the table) HOT 12 House made pork rillettes (gd) / Country-style free-range chicken & pork terrine (gd) / Pickles (vgd) / Dijon mustard (vgd) / Melba toast (vd) Orange cured salmon, heirloom beets & fennel, crème fraiche (g) / Thinly sliced marinated fillet of beef (gd) / Light salad, herb vinaigrette & pommegranate molasses, parmesan shavings (vg) Cold pressed salt pork with spiced apple chutney (gd)/ Marinated ratatouille de Provençal aioli / Crisp baked country style bread (vd) Marinated house smoked buffalo mozzarella (vg) / Slow roasted Roma tomatoes with Salmoriglio (vgd) / Sliced fennel salami (gd) / Baked ciabatta (vd) MAIN (Please choose two main options, all guests will receive a portion of each dish) Meditteranean spiced slow braised boneless lamb shoulder, sorrell pesto (gd) Hay-baked chicken, thyme scented jus gras (gd) Whole roasted porchetta & salsa Verde (gd) Baked Atlantic salmon, snowpea tendrils, lemon & herb butter sauce (g) Roasted pork belly, cucumber & fennel salad (gd) Whole roasted sirloin of pure Black Angus beef, onion purée & watercress (g) Ricotta gnocchi, forest mushroom, rocket, mushroom cream, parmesan shavings (v) Broccoli, shaved roasted almonds (vg) Asian greens, oyster sauce, crispy shallots (gd) Baby Chatsworth potatoes with rosemary salt (vg) Maple roasted butternut pumpkin (vgd) COLD Mesclun lettuce, feta cheese & kalamata olive salad, balsamic vinaigrette (vg) Fine green beans, golden shallot, French dressing (vgd) DESSERT (Please choose one dessert to be served to the table for guests to share) Fine apple tarte with vanilla crème fraiche & black pepper caramel (v) Flourless chocolate cake served with salted caramel & honeycomb, white chocolate gel (vg) Tarte au citron, vanilla labneh & lemon curd (v) Slow cooked pear with raspberry & warm vanilla Madeleines (v) Blackcurrent dusted meringue, marshmellow, berry gel, with freeze dried black berries and crème chantilly (vg) Inclusions 2 or 3 course selection from the banquet menu prepare and plate meals onsite Wait staff to provide service of food and drinks for four hours Printed menu per person, on request

13 SEATED BUFFET PACKAGES Inclusions Essential or Signature buffet Selection of one sweet bite Chefs to cook and serve the buffet onsite Wait staff to provide service of food and drinks for three hours (MINIMUM 50 GUESTS) ESSENTIAL BUFFET Lemon myrtle seasoned chicken breast (gd) Paprika & lemon beef skewer (gd) $70.00 PER PERSON Baked Swiss brown mushrooms, spinach & feta filling (vg) Potato salad, soft-boiled hen s egg & dijonnaise dressing (vgd) Mesculin lettuce, feta cheese & kalamata olive salad, balsamic vinaigrette (vg) Classic coleslaw (vdg) Selection of fresh, locally baked sourdough bread (v) Selection of gourmet sauces, chutneys & mustards (vgd) SIGNATURE BUFFET $80.00 PER PERSON Grilled sirloin of Thousand Guineas Australian shorthorn beef, seeded mustard(g) Moreton Bay bug, garlic butter (g) Marinated lamb rump & spicy carrot pickle (gd) Lemon myrtle seasoned chicken breast (gd) Baked Swiss brown mushrooms, spinach & feta filling (vg) Eggplant, marinated zucchini & goats curd salad (vg) Mesclun lettuce, feta cheese & kalamata olive salad, balsamic vinaigrette (vg) Barbecued pumpkin, red onion, baby spinach, coriander & lime dressing (vgd) Selection of fresh, locally baked sourdough bread (v) Selection of gourmet sauces, chutneys & mustards (vgd) SWEET BITES Warm mini apple & cinnamon pie, crème chantilly (v) Valrhona petit pot au chocolat (vg) Tarte au citron (v) Individual banoffie pie (v) Mini chocolate filled churros with cinammon sugar (v) Rose scented panna cotta, pistachio tuille (v) 13