TREAT CATERING. Whether it be an extravagant culinary event for two, or an intimate dinner for a thousand, every meal should be a Treat
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1 TREAT CATERING Treat Catering Company has built a reputation for feeding a new life into the catering scene, dishing up the best-presented food and the most delicious staff. The team at Treat has many years of experience in catering and function planning and provides a service that is not only stylish and creative, but most importantly, appropriate. Whether it be an extravagant culinary event for two, or an intimate dinner for a thousand, every meal should be a Treat
2 Plated Dinner Menu Winter 2017 Formal, plated menu, requiring kitchen and service staff Two courses, canapés, tea & coffee $68 per person Three courses, canapés, tea & coffee $82 per person Please note, all prices exclude GST On Arrival Two savouries chosen to complement your menu Dinner rolls and organic butter to the table Starter Red and yellow beets with candied shallots, chive jelly, horseradish mousse and bitter leaves (v,gf) Crab, lemon & pernod risotto with crème fraiche and parmesan crisps (gf) A salad of prawns and bug tails with honey lemon paste, cucumber jelly, samphire and dill pollen(gf) Treat s homemade gnocchi with rich duck ragù, thyme and shaved pecorino Open-lidded Autumn mushroom tart with taleggio cheese, walnut & artichoke salsa and pecorino wafer (v) Atlantic salmon rillettes topped with vermouth jelly, served with a caperberry & fennel marmalade and sour dough toasts
3 Plated Dinner Menu Winter 2017 Main Free-range chicken breast on a cranberry & onion pastry with sautéed grapes and port wine jus topped with crispy skin (gf) Shepherd s pie of slow-braised beef cheek with sautéed mushrooms, Jerusalem artichoke mash, kale crisps and horseradish cream A Casserole of seafood: prawns, snapper, vongole and calamari cooked in a yellow curry broth and served with shredded aromatic herbs Caramelised lamb shoulder and rack with pea puree, black garlic, maple jus and fried oregano (gf) Duck leg confit with pommes dauphinoise, asparagus spears, star anise jus and cherry puree Barramundi fillets on heirloom carrot puree, carrot chips and baby herbs with an orange miso dressing (gf) Extras add $4.50 pp, per dish Scalloped potatoes flavoured with garlic and parmesan (gf) Brussels sprouts with toasted hazelnuts and parmesan Chunky polenta chips with truffle & sage salt (gf) Baked cauliflower, hazelnut, celery & grape salad with cardamom & maple dressing (gf) 50/50 service of two main courses +$6.00 per person
4 Plated Dinner Menu Winter 2017 Dessert Opera gateau. A layered torte flavoured with white chocolate and coconut A modern key lime pie wrapped in rye biscuit, topped with vanilla mascarpone and lime zest meringue Treat s trifle layered with vanilla mascarpone, panettone, espresso jelly and dulce de leche, served with chocolate bark and meringue Pear & hazelnut tart served with espresso ganache and braised bosc straws Dark chocolate lava pudding with salt caramel drizzle and clotted cream Cheese Course $12 per person Trio of imported artisan cheeses served with honey & Sauternes jelly, oat, ash and water crackers and table grapes Petit Fours Please choose one $4 pp Baby macaroons Cranberry yoyos Freeze-dried raspberry chocolate truffles Hazelnut & sugar crystal palmiers
5 Plated Dinner Menu A Shared Table Served plattered to the middle of the table or from a buffet Please choose four Hot Selection Barramundi fillets on roasted kipfler potatoes with asparagus, caperberries and parsley pesto drizzle Crispy-crackling pork belly on mustard slaw with pear & cumquat relish Honey-braised duck confit with heirloom carrots, green olives and orange Baked chicken with Jerusalem artichoke, toasted almonds & thyme and lemon yoghurt Chermoula-rubbed lamb shoulder with cucumber & pomegranate salad and roasted garlic yoghurt (gf) Flash-fried lemon-scented calamari on rocket with garlicky aioli Eye fillet on a rubble of roasted root vegetables with balsamic beetroot relish Cold Selection Confit salmon on a salad of fennel, dill, samphire & red elk lettuce with preserved lemon crème fraiche (gf) Asian slaw of salt & pepper prawns, soy beans, daikon, carrot peppers and black sesame with peanuts and lime sugar dressing (gf) Grilled zucchini, ricotta, green pea and mint salad with honeyed fetta dressing (v, gf) Chicken, de puy lentil, golden beetroot and pickled radish salad with sherry & orange blossom dressing (gf) Pulled beef, quinoa, corn, coriander & roasted red onion with adobe chilli lime dressing (gf) Barbecued lamb fillet on a salad of baked cauliflower, hazelnut, pomegranate & maple dressing (gf) Open-lidded tart of caramelised shallot, goat s curd and roasted cherry tomatoes (v)
6 General Information Menu The above is our current Winter menu. Should you require something bespoke, Treat s chefs would be more than happy to work with you to create a menu tailored specifically to your individual event requirements. Staff All Treat service staff have a sound food & wine knowledge, and practise appropriate food handling procedures and responsible service of alcohol. Service staff are attired in white shirts, black pants and full-length black aprons Beverage Treat Catering can provide you with a beverage list which is available on consumption (price per bottle) and also as a package (price per head). Please do not hesitate to ask for a tailored quotation. Alternatively, we would be pleased to serve your own beverages. Hiring & Decoration Treat Catering works closely with a variety of Melbourne hirers and can arrange all necessary hiring for your function. The team at Treat works with a variety of florists and can organise table centrepieces and floral arrangements to suit your office decor
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WELCOME TO O REILLY S DINING ROOM We believe dining is about ingredients and friends at the table. We feel that food brings people together, a time for families and friends to share experiences and connect
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canapé / bowl & fork menu...is catering cold canape Lemongrass prawns wrapped in rice paper, mint, chilli, coriander, ginger soy sauce Kingfish ceviche cornet, green harissa, coconut cream Lobster tail
More informationW E D D I N G M E N U S
WEDDING MENUS 2019 CANAPÉS Fish and Chips Tartar Sauce Bruschetta Tomato, Basil and Mozzarella (V) Chilled Cucumber Soup (V) (VE) (GF) (DF) Chicken Liver Parfait and Red Onion Marmalade Goats Curd Crostini
More informationSummer Menus. Wedding Breakfast Fillet of John Dory with Cucumber and Noilly Prat
Summer Menus Menu One Chicken Liver, Parsley and Garlic Crostini Lahem B ageen (Lamb, Tomato and Pinenut Pastries with Allspice) Mini Yorkshires with Rare Roast Beef and Horseradish Blinis with Smoked
More informationWe look forward to hosting your celebration up the staircase.
Whether you re looking for a casual group booking, private dining room or to hire the restaurant exclusively, we can tailor our offering to suit your requirements. At La Scala on Jersey, the true Italian
More information* * * * * * Strawberry mille feuille with vanilla Chocolate tart with raspberry sorbet & hazelnuts Mango & passion fruit cheese cake with lemon sorbet
For up to 14 guests you will be offered the full set menu on the day. For up to 24 we will kindly ask you to pre-order. For 25 and above, we kindly ask you to choose one starter, one main and one dessert
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Atlantic Group [v] Menu Philosophy With the culinary experience always top of mind, Atlantic Group [v] s menus use the finest ingredients and techniques from around the world. From traditional styles to
More informationChristmas Rydges Bankstown, Lauren Green
Christmas PACKAGES 2017 COCKTAIL PACKAGES 1/2 hour $12.50pp Selection of 3 hot or cold options 1 hour $17.50pp Selection of 4 hot or cold options 2 hour $22.50pp Selection of 5 hot or cold options 3 hour
More informationWhitewater. Oyster Creation. Sydney Rock ½ Dozen 1 Dozen. All our oysters are sourced directly from the farmers and freshly shucked
Whitewater SEAFOOD, GRILL & WINE Oyster Creation All our oysters are sourced directly from the farmers and freshly shucked Sydney Rock ½ Dozen 1 Dozen Natural served with a lemon wedge $22 $38 Kilpatrick
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POWDERMILLS Thank you for considering The PowderMills Hotel for your special day. We are passionate about weddings and our romantic setting along with many years experience guarantees a truly memorable
More informationSample Wedding/Sit Down Meal Menus
Sample Wedding/Sit Down Meal Menus *Please ask for our Separate Wedding Brochure for More Info, Menu Examples & Example Quote* Please Note: This is just a small selection of choices available everything
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Current Menus STANDARD HOT STANDARD COLD SUBSTANTIAL Fried zucchini blossoms, ricotta, roasted corn, sweet yellow pepper sauce (V, GF) Truffle goat cheese croquettes, charcoalroasted cauliflower, honey
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Plated Sit Down Menu Soup, Main and Dessert Canape (choose 4 items), Main and Dessert Entrée, Main and Dessert Canape (choose 4 items), soup, main and dessert Canape (choose 4 items), entrée, main and
More informationWEDDING MENU ONE STARTERS. Roasted Tomato and Red Pepper Soup Finished with Coriander Oil. Ham Hock and Pigeon Terrine Soured Vegetables
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More informationThe Mullingar Park Hotel 2019 Wedding Package
Exclusively One Wedding Per Day!! The Mullingar Park Hotel 2019 Wedding Package 60.00 per person April/May/June/July/Aug/Sept/Oct/Dec 57.50 per person Jan/Feb/Mar/Nov & Midweek (Mon - Thurs) Exclusively
More informationBowl & buffet menu. Salads. Choose from three of our salads below. Add 7.50 per person.
Bowl & buffet menu Confit ham hock and smoked Cheddar macaroni, tomato chutney Cider and mustard marinated- barbecued pork shoulder, Asian-style slaw Slow-cooked chilli and garlic beef brisket, creamy
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