For special events, our sister company, Cargo Catering Co. can assist!

Transcription

1 For special events, our sister company, Cargo Catering Co. can assist! MENU 2018 / 2019

2 CANAPÉS Small bites served roaming on our gorgeous platters. Scollop tostada, achiote, avocado, pickled radish Duck & veal sausage with walnut romesco Truffle and mozzarella arancini with roast garlic aioli Lamb cutlets, burnt eggplant & pickled lemon Onion & curry leaf bhaji with tamarind kasundi Southern crab cakes with saffron aioli Pork belly, beetroot puree and apple remoulade Duck & mascarpone ravioli with porcini cream Chinese sausage and kimchi dumplings with miso mayo and pork floss Crispy prawn taco, smoked corn & green chilli Eggplant and shiitake mushroom dumplings with black vinegar caramel Filipino style fish ceviche with coconut & ginger Smoked wagyu beef, polenta and salsa verde Steak tartare with quail egg & black sea salt Goujons fried chicken, sesame & nori Seared scallops, nduja & samphire

3 ROAMING ENTRÉES Larger bites designed to really fill your guests bellies. Served cocktail style. Lemongrass prawn & green mango salad bowls Gnocchi with broccoli, anchovy & chilli with almond pangrattato Adobo pork sliders with salsa verde, chipotle mayo & Mexican slaw Charred chicken in Indonesian satay with roti canai & cucumber pickle Chimichurri prawn roll, roast garlic aioli & red pepper salsa Truffle & pecorino mac & cheese

4 OYSTERS Served as a canape or as a beautifully styled Oyster Buffet nam jim granita -flying fish caviar and creme fraîche -ounce gin and finger lime -jamón with cafe de paris butter - au natural with local citrus GRAZING TABLES Our grazing tables focus on quality with every morsel on the table intended to be eaten and enjoyed. We supply premium quality cheeses and charcuterie with tasting and origin notes for each offering.

5 INDIVIDUAL MAINS We offer Individual Mains two ways: Roaming: When good food is your priority but formalities aren't. Served on pressed palm plates with wooden cutlery. Two options are passed amongst your guests by waiters. Alternate Drop: After a more formal feeling for your event? All our mains can be gorgeously plated and served alternate drop to the table. Quince and Haloumi Stuffed Chicken Thigh With crushed new potato, capers, roasted garlic, green beans, almonds and orange thyme jus Braised Pork Neck With hazelnut sage, pancetta & crackling celeriac puree and shaved fennel and orange salad Roast Pork Belly With roasted coconut rice, pineapple, chilli and kaffir lime pickle and black vinegar caramel Crispy Skinned Fennel Seed Salmon With preserved lemon burgal, eggplant caviar and sumac yoghurt Beef Bourguignon Gnocchi Slow cooked and mozzarella stuffed arancini with fennel, pear and parmesan salad and crispy pancetta Pandan Chicken Coriander and ginger marinated chicken wrapped in fresh pandan leaves served with coconut rice and papaya salad

6 Mains SHARE TABLE MAINS A family style feast served on large platters to the table. Quince and haloumi roasted chicken thigh with orange glaze Slow cooked lamb tagine with dates and almonds Braised pork neck with hazelnut, sage, pancetta, crackling and onion jus Lamb backstrap in fresh herb and verjuice vinaigrette Lemongrass roasted chicken with coconut and galangal sauce Sides Crushed new potatoes with capers and roasted garlic Risoni and lemon risotto with spring peas Heirloom beetroot, smoked goats cheese, frisee and hazelnut salad Green beans, almonds and beurre noisette Shaved fennel, orange and mixed leaf salad Fried polenta with salsa verde and fontina Tomato, fior di latte cheese and basil salad Roast potato salad with dill mayonnaise and prosciutto Shaved fennel, orange and mixed leaf salad Preserved lemon and herb couscous Roasted pumpkin with dukkah and Persian feta Charred cauliflower, pomegranate and almond salad with tahini dressing Dressed seasonal greens Roasted rainbow carrots with truffle vinaigrette Potato and celeriac gratin with chilli and garlic crumb Roasted sesame rice Green mango and papaya salad Pineapple, chilli and keffir lime pickle Coconut sambal Chilli caramel slow cooked shallots Braised eggplant with saffron and green olives Gnocchi al forno with broccoli and blue cheese Optional Extra: Fresh artisian bread roll with butter and olive oil (Seasonal availability may require us to substitute ingredients at times)

7 DESSERT DESSERT TABLES Panna Cotta Buffet - vanilla bean panna cotta served with an assortment of serveyourself toppings and embellishments. French Tarts - a selection of dainty and delicious tarts, so many different flavours, ask us for more info! Italian Dessert Table an authentic assortment of authentic treats such as cannoli, galaktoboureko, chocolate eclairs and more COCKTAIL STYLE Pandan pancakes with coconut and palm sugar filling Sweet vanilla arancini with raspberry dipping sauce Redwine chocolate torte and port poached pears Frangelico chocolate mousse with double cream and almond biscotti Lemon curd and thyme eton mess

8 PRICE LIST Seasonal produce inspires us to come up with new and wonderful dishes all the time. To ensure that we use the best of seasonal ingredients we wait just a few weeks before your event before we ask you to select a menu. GRAZING TABLE $12 per guest (minimum spend $990) OYSTERS - $5 per guest, canapé style (1.5 per guest) or $12 per guest buffet style (3 per guest) PLATED ENTREES - on request CANAPES - $4.5 per item ROAMING ENTREE - $6.5 per item MAINS Individual Mains Roaming Mains - $40 per guest with a selection of two offerings Alternate Drop - $40 per guest with a selection of two offerings SHARE TABLE MAINS Selection of one main and 4 sides - $42 per guest Selection of two mains and 4 sides - $54 per guest Add fresh bread and butter to table - $2.50 per guest DESSERT Panna Cotta Buffet - $12 per guest Italian Dessert + French Tart Buffet - $10 per guest Cocktail Desserts - $6.5 per guest Plated Desserts - on request LATE NIGHT FEASTS Toastie Bar - $9 per person Cheese Plate - $9 per person Additional extras may be applicable. Please allow for us to quote these individually. - Kitchen hire and set up costs - Wait staff - Crockery and cutlery hire - Travel.In order to maintain the highest standards in food and service quality we do have a minimum spend requirement. Minimum spend of $1800 mon-thurs and $3500 fri-sun (spends are on catering costs only)

9 RECOMMENDED COCKTAIL MENUES We always get asked; How many canapés/roaming entrees do I need? The answer is different for each even however we would love to leave you with a few ideas to get you started: Little Sister Package Middle Sister Package A light graze, designed for short. events around 2 hours. The perfect balanced meal. A great wedding option or even special corporate event. - Grazing Table - 4 Canapés - 3 Roaming Entrees - Dessert Buffet $59.50 per guest - Grazing Table - 4 Canapés $30 per guest Big Sister Package Send them rolling home! For long events when you really want to spoil your crew. - Oyster Buffet - 5 canapés - 4 roaming entrees - Panna Cotta Buffet - Late Night Cheese Board $81.5 per guest

10 THE SPEAKEASY HOTEL DRINKS SERVICE Under our sister business The Speakeasy Hotel, we offer a range of premium drinks services, all available with or without our gorgeous mobile bar. Our roaming liquor license allows us to serve you anywhere in SA! Packages include; All Inclusive BYO On Consumption Cocktails Gin Bar Bartender Hire ASK US FOR A QUOTE!

11 C O N T A C T hello@cargocateringco.com B Goodwood Rd Wayville, SA