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
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
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
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
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)
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