Set Menu and Buffet Catering

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Pierce Copeland
6 years ago
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Set Menu and Buffet Catering The Oxford is the ideal location for your

worlds, with an award winning bistro, Bottleshop, balconies, beer

The choices at The Oxford are endless; we can arrange a function to suit

1 Set Menu and Buffet Catering The Oxford is the ideal location for your function, corporate event, wedding or simply dinner with your favourite person. The Oxford is the ultimate venue, offering our guests the best of all worlds, with an award winning bistro, Bottleshop, balconies, beer garden, nightclub and pub all in one. The choices at The Oxford are endless; we can arrange a function to suit you and your guests in a number of spaces throughout the hotel. Each space is designed to suit you and your function needs, whether it be for 20 people or 400 people. Celebrate in style.

Set Menu Catering The Oxford offers clients endless options for catering your function.

We offer menus to suit all tastes and all budgets.

2 Set Menu Catering The Oxford offers clients endless options for catering your function. Whether onsite or offsite, Piper Catering can provide you with a menu to suit you and your party. Whether it be a sit down dinner or a cocktail party, the choice is all yours. We offer menus to suit all tastes and all budgets. We recommend you discuss your menu choices with our Head Chef and Functions and Marketing Manager to ensure that you are happy with both the food selections and the cost. With The Oxford Anything is possible.

Set Menu Catering Entrée Scallop in half shell with carrot fritter, yoghurt dressing and cress Crisp pork belly and prawn salad with caramel dressing Pork terrine

pepper squid GF with Asian slaw and lime vinaigrette Crisp fried whitebait with Murray River salt, lemon mayonnaise and cress Spinach and ricotta ravioli V with

3 Set Menu Catering Entrée Scallop in half shell with carrot fritter, yoghurt dressing and cress Crisp pork belly and prawn salad with caramel dressing Pork terrine *GF with onion jam and sourdough crouton *please request gluten free Prawn and avocado cocktail with crisp lettuce and house made cocktail sauce Chilli, salt and pepper squid GF with Asian slaw and lime vinaigrette Crisp fried whitebait with Murray River salt, lemon mayonnaise and cress Spinach and ricotta ravioli V with cherry tomato sauce Fried haloumi salad with slow roasted tomato, green bean and beetroot Pumpkin and sage risotto GF / V GF indicates Gluten Free V indicates Vegetarian

4 Main Char grilled scotch fillet with roast field mushrooms and onion gravy Chicken parmigiana breast fillet, ham, napolitana sauce and mozzarella cheese Marinated roast lamb rump Pork loin chop miso style Slow braised beef cheek with vanilla bean sauce Lamb shank with preserved lemon Pepper, parmesan and mint veal cutlet with gruyere cheese Salmon fillet wrapped in prosciutto Rack of lamb Beef wellington eye fillet with pate and mushrooms, wrapped in puff pastry, served medium only Chicken Supreme Seared fillet of coral trout Slow cooked lamb ribs with Asian style glaze Sauces / Gravy's Red wine jus Country style gravy Pepper sauce Diane sauce Mushroom sauce Caponata Saffron cream Creamy mustard sauce Eschallot sauce

Vegetables / Accompaniments Braised carrots Slow roasted baby carrots Carrot fritter Buttered broad beans Wilted Asian greens Creamy mashed potato Potato

ricotta gratin Sautéed chat potato with rosemary, parmesan and truffle oil Almond, green beans and broccolini Goats cheese, beetroot and walnut salad Sweet

5 Vegetables / Accompaniments Braised carrots Slow roasted baby carrots Carrot fritter Buttered broad beans Wilted Asian greens Creamy mashed potato Potato rosti Boulangere potato Pilaf rice Herbed cous cous Seasonal roast vegetables Soft polenta Green beans in porcini butter Spinach mouse Pumpkin, spinach and ricotta gratin Sautéed chat potato with rosemary, parmesan and truffle oil Almond, green beans and broccolini Goats cheese, beetroot and walnut salad Sweet potato rosti, rocket and parmesan Slow roasted baby carrots, kipfler potato and sea salt Steak cut chips Garden salad Steamed seasonal vegetables Roasted baby vegetables

Dessert Sticky figgy pudding with butterscotch sauce White Russian mousse

yoghurt ice cream Rich chocolate cake with berry coulis and Chantilly cream

crumble with vanilla bean ice cream Individual meringue nest with seasonal

6 Dessert Sticky figgy pudding with butterscotch sauce White Russian mousse with char grilled mango and toffee tears Plum bread and butter pudding with yoghurt ice cream Rich chocolate cake with berry coulis and Chantilly cream Baked chocolate ricotta with white balsamic strawberries Apple and raspberry crumble with vanilla bean ice cream Individual meringue nest with seasonal fruit and Chantilly cream GF Fresh seasonal fruit salad with Chantilly cream GF

Our cheese platters offer all Australian cheeses such as: brie, cheddar and blue cheese.

7 Something different for a starter or dessert Piper catering can offer selections of cheese and or fruit for a starter or dessert. Cheese Should your function be accompanied by local wines, a cheese platter is ideal. Our cheese platters offer all Australian cheeses such as: brie, cheddar and blue cheese. They also include: locally made walnut and prune bread, muscatels and water crackers. Fruit Fresh seasonal fruit platters are a delicious healthy alternative as a dessert or starter and suit most dietary requirements. We source our fruit selections locally where available from local suppliers.

8 Pricing Set menu prices start at $45 per head for a 2 course meal, for a minimum of 40 guests; either entrée and main OR main and dessert. The $45 menu require you to choose 2 items from each course, which will be served alternate drop. 3 course meal starts at $55, as with 2 course, select 2 items from each course, which will be served alternate drop. Pricing includes: your menu, service staff, table ware, table setting and breakdown of the function. Please contact us for a quote on your specific requirements, we take pride in designing menus to suit your guests and your budget.

Buffet Menu minimum 40 guests Starter Mezze platter beetroot dip, spiced carrot and cardamom dip and baba ganoush with warm Turkish bread OR Antipasto platter selection of marinated vegetables,

9 Buffet Menu minimum 40 guests Starter Mezze platter beetroot dip, spiced carrot and cardamom dip and baba ganoush with warm Turkish bread OR Antipasto platter selection of marinated vegetables, preserves, cold meats and cheeses with toasted sourdough OR Choose from our cocktail menu Main course Roast marinated scotch fillet GF Leg of lamb with garlic, rosemary and thyme GF Roast leg of pork with caraway and cider GF Roast chicken with almond and sage stuffing *GF (request Gluten Free) Orange and vanilla glazed ham Poached whole ocean trout GF Crisp-skinned whole snapper with sesame and shallots GF Navarin of lamb slow cooked lamb shoulder with seasonal vegetables and herbs Beef ragout slow cooked beef served with pasta Thai beef salad Fried haloumi salad with slow roasted tomato, green bean and beetroot V/GF All buffets are served with assorted bread rolls.

Sides Creamy mashed potato Roast seasonal vegetables Pilaf rice Herbed cous cous Seasonal steamed vegetables Goats

salad Caesar salad Hokkien noodle salad Pasta salad Pricing The starting price for our buffet menu is $45 per head.

For a menu with a starter, you would be looking at a staring price of $55 per head.

10 Sides Creamy mashed potato Roast seasonal vegetables Pilaf rice Herbed cous cous Seasonal steamed vegetables Goats cheese, beetroot and walnut salad Garden salad Greek salad Panzanella Tuscan tomato salad Coleslaw Potato and rosemary salad Caesar salad Hokkien noodle salad Pasta salad Pricing The starting price for our buffet menu is $45 per head. This offers you a choice of 4 mains and 3 sides. For a menu with a starter, you would be looking at a staring price of $55 per head. For a menu with a dessert it would be a starting price of $60 per head, where you choose 2 desserts from the set menu, which will be served alternate drop. Pricing includes: your menu, a fully set up buffet and buffet service staff.

Cocktail selection Cold Mini corn cakes with smoked chicken salad Assorted finger sandwiches Roast

with wasabi mayo Blini with smoked salmon and horseradish mayo Smoked salmon tapenade on toasted sourdough

and aioli Duck comfit tartlet Wild mushroom and goats cheese tartlet Satay chicken skewers Steamed rice

Lamb and pine nut triangles Five-spiced duck crepes with plum sauce Cara elised o io, goat s cheese a d

11 Cocktail selection Cold Mini corn cakes with smoked chicken salad Assorted finger sandwiches Roast marinated olives Pacific oysters Dips with crudités and Turkish bread Rare roast beef fillet on sourdough with wasabi mayo Blini with smoked salmon and horseradish mayo Smoked salmon tapenade on toasted sourdough Mini zucchini and ricotta frittatas Nori rolls Hot Mini arrancini Salt and pepper squid with lemon wedge and aioli Duck comfit tartlet Wild mushroom and goats cheese tartlet Satay chicken skewers Steamed rice paper rolls Mini gourmet pies Mini quiche Vegetarian spring rolls Lamb shish kebab Honey soy chicken wings Lamb and pine nut triangles Five-spiced duck crepes with plum sauce Cara elised o io, goat s cheese a d rose ary i i pizzas Choose 2 hot and 2 cold items for up to 40 guests and over. Extra items start at $6 for 1 hot and 1 cold choice.

12 Terms and conditions Prices: May vary depending on your choices; there are some options which are more expensive. Please give us a call or for a quote on your menu selections. The same applies for buffet menu with additional mains or sides. Deposit: Payment of 10% is required at time of booking, unless other arrangements have been made, until deposit received booking remains tentative and we reserve the right to automatically release the booking if deposit is not received. Cancellations: If cancellation advised less than 28 days prior to the function, the full deposit will be retained. Menu selections: Should be finalised at least 14 days prior to the function date. Final numbers: A guaranteed number of guests attending the function is required 7 days prior to the function date. Beverage Accounts: Must be settled on evening of function, unless prior arrangements have been made. Terms of Payment: The client is to pay in full the balance owing of the function no later than 7 days prior to the Event, unless prior arrangements have been made. Acceptable forms of payment are; Cash, EFTPOS, credit cards, bank cheque or direct debit/electronic transfer (Copy of Remittance slip or Internet Receipt to be provided as proof of payment). Bank: ANZ BSB: A/C Number: A/C Name: Lion Majestic Pty Ltd

13 Guarantee of shortfall Contact name Business Contact number Contact Date of Function/s Function location Number of guests Amount per head (including gst) Additional expenditure This Guara tee of hortfall is to secure Piper Cateri g Eve ts Logistics agreed revenue for a booked function or event. By signing this agreement you accept responsibility for any shortfall of guest numbers at your function. You understand the full amount is to be paid. Please sing and return via fax on: (02) or to: sales@theoxfordbathurst.com.au Signature Name Date

Cocktail Party Catering

Cocktail Party Catering Weddings, parties or any event, The Oxford Bathurst has the expertise and experience to ensure that your cocktail event is a wonderful experience for yourself and for your guests.