table service menus
Table Service Menus Phar Lap Menu Main only / $38.40 per head Entrée and main OR Main and dessert / $46.10 per head Entrée, main and dessert / $51.60 per head Minimum 50 Adults Entrée Finger food on arrival Main All mains served with bread rolls and butter For alternate 3 way drop choose 3 of the following / add $5.00 per head Slow cooked tender roast beef served with roast vegetables and gravy Seasoned roast chicken served with roast vegetables and gravy Chicken breast fillet served with paprika sauce, Diane, mushroom, pepper (or sauce of your choice) Garlic and rosemary rubbed roast lamb served with roast vegetables and gravy Crackled roast pork served with roast vegetables, apple sauce and gravy Slow cooked pickled pork, spiced with juniper and star anise served with apple sauce and gravy Farm house style corned beef slow braised and finished in the oven served with mornay sauce and roast vegetables Dessert Caramel swirl cheesecake Apple and berry crumble served with vanilla ice cream Cookies and cream cheesecake Triple decker hazelnut torte Passion fruit cheesecake Baked blueberry swirled cheesecake Rich hazelnut marquise on a layer of chocolate sponge, finished with ganache and chocolate straws Macadamia nut and caramel tart Apple pie and cream Pavlova topped with cream, passionfruit and berries Blueberry crème brulee Complimentary tea, coffee and after dinner mints
Table Service Menus Eclipse Menu Main only / $41.80 per head Finger food and main OR Main and dessert / $55.00 per head Entrée and main / $58.30 per head Finger food, main and dessert / $66.00 per head Entrée, main and dessert / $71.50 per head Finger food, entrée, main and dessert / $82.50 per head Minimum 50 Adults Entrée Finger food on arrival Or Soup Hearty home style minestrone soup Homemade chicken and sweetcorn soup garnished with egg flower and shallots / gf Roast butternut pumpkin soup with a hint of Australian bush honey and ginger, finished with a dollop of sour cream and chives / gf / v Creamy potato and leek soup / gf / v Roast cauliflower and dahl soup Mexican vegetable soup Poultry Green curry chicken tenders with jasmine rice Chinese red BBQ chicken strips served on a crisp Asian style green salad Tandoori chicken caesar salad with bacon, egg, parmesan Lemon and herb chicken breast served with apple, walnuts and raspberry vinaigrette / gf Beef Beef tortellini in a rich tomato ragout Thai beef salad, cucumber, chilli, noodles, cherry tomatoes, salad onion, rump, Thai dressing Cannelloni bolognaise served with green salad Spicy pulled beef, tomato salsa and citrus sour cream dressing served in a crispy pappadum bowl Honey, chilli soy beef strips on julienne salad Slow braised beef arancini balls served with tomato jus Braised beef ragout pasta with fresh basil and parmesan
Lamb Grilled lamb back strap, beetroot, rocket, goats cheese and pomegranate molasses Cajun lamb salad with roast capsicum aioli Za atar lamb fillets served on fattoush salad Pork Twice cooked pork belly in Asian spices served with coriander infused white rice Crackled pork belly served with apple salad and jus Pork satay sticks served with jasmine rice Char sui pork served with spiced rice, honey dressing, sesame and micro herbs Seafood Thai fish cakes served on a crisp Asian style green salad Select seafood in a white wine sauce served in a pastry case Grilled garlic and lemongrass prawns with Asian glass noodle salad and mild chilli dressing Key lime grilled prawn, watermelon and fetta salad Fish fillet marinated in hoisin and spices grilled and served on Asian style salad with mild chilli, lime and palm sugar dressing Half an avocado topped with prawns and Thousand Island dressing Vegetarian Bocconcini, roma tomatoes, basil leaves served with balsamic reduction and extra virgin olive oil Salad of goat s cheese, candied walnuts, beetroot, pear, pineapple and balsamic Beetroot carpaccio with fetta, rocket, capers and balsamic dressing Spinach and ricotta cannelloni Beetroot, fetta and caramelised onion bruschetta with balsamic glaze Main All mains served with fresh seasonal vegetables (unless stated), herb buttered smashed chats Bread rolls and butter Poultry Plump chicken breast fillet supreme filled with avocado and mozzarella topped with tomato salsa Plump chicken breast supreme fillet grilled topped with one of the following sauces, hollandaise, Diane, pepper, mushroom or garlic, mushroom, bacon and shallot sauce Chicken Salmone, a chicken breast supreme fillet pocketed with smoked salmon, avocado and cheese served with garlic cream sauce
Chicken supreme with pesto cream sauce served on chorizo, olive and vegetable pasta Chicken supreme wrapped in bacon and served with mushroom and sauvignon blanc sauce Beef Tender grain fed rib eye fillet served with any of the following sauces: wild mushroom, Diane, pepper, cabernet jus, creamy BBQ, blue cheese Beef Tournedos Rossini, a beef fillet served on a crouton spread with pate and finished with a madeira demi-glace Beef cheeks braised in red wine served with broccolini and mash Lamb Cajun lamb fillets seared and served with port wine jus lie Slow braised big end lamb shank served with mash potato and its own jus Pork cutlet grilled with a parmesan and sundried tomato crust Pork Dukkah crusted pork fillet served with and apple jus Pork fillet wrapped in bacon and served with apple chutney jus Tuscan roast pork belly served with honey and apple cider jus Char sui roast pork leg, honey glazed and served with Asian greens and aromatic rice timbale Balsamic glazed pork rib eye served with apple salsa Apple cider braised pork belly, star anise, cloves and served with apple cider jus lie Jerked pork scotch fillet served with chipotle sauce Seafood Lemon and herb crusted barramundi fillet served with tomato and caper sauce Atlantic salmon served with dill hollandaise / gf Baked ginger and chilli barramundi fillets Sesame soy baked barramundi fillet with green bean salsa Fish fillet marinated in hoisin and spices grilled and served on Asian style salad with mild chilli, lime and palm sugar dressing Vegetarian Gnocchi with leek, tomato, white wine, basil and parmesan Spinach and ricotta ravioli with blue cheese sauce Char grilled vegetable tower with tomato chutney, pesto and basil glaze
Dessert Caramel swirl cheesecake Red velvet cake Chocolate and macadamia tart Jaffa torte / gf New York cheesecake with berry compote Macadamia nut and caramel tart Apple and rhubarb cake / gf / df Rich chocolate mud cake Key lime tart Blueberry crème brulee Complimentary tea, coffee and after dinner mints
Table Service Menus Black Caviar Menu Main only $44.00 / Entrée and main $63.80 Main and dessert $57.20 / Entrée, Main and dessert $77.00 Minimum 50 Adults Entrée Serve a tasting grazing board to each table of Hunterbelle cheeses, olives, chicken liver pate, cured meats, dips and crackers or Poultry Five spice duck breast slices served on Asian inspired salad with light hoi sin dressing Chicken and pistachio terrine served with pickled veg and tomato chutney Vietnamese chicken salad with chilli lime dressing Turkey and mushroom vol au vent Beef Eye fillet carpaccio, capers, rocket, lemon juice, Maldon sea salt and fresh cracked black pepper Slow braised beef arancini balls served with herbed tomato sauce Beef tortellini in a rich tomato ragout Thai beef salad Beef teriyaki skewers served with steamed rice Beef kofta and halloumi skewers Lamb Individual moussaka Cajun lamb fillets served on mixed greens with a balsamic reduction Lamb medallions served with pea and mint risotto, rosemary jus and micro herbs Pork Five spice roasted pork fillet with pumpkin puree and quince glaze Sous vide pork fillet, caramel apple compote Grilled Vietnamese pork wrapped in betel leaves
Seafood Paella croquettes served with rich tomato and herb sauce Tuna carpaccio, tuna, rocket, capers, lemon Beetroot and vodka cured king fish Salad of fennel crusted king fish with citrus, mint and cress Scallops, cauliflower puree, pine nuts Mixed green salad served with lightly spiced salt and pepper squid with a balsamic reduction Select seafood in a creamy mornay sauce folded in a wafer-thin crepe Garlic prawns served with squid ink fettuccini or steamed jasmine rice Nori spiced seared tuna served with cucumber, wasabi and soy Pan fried prawn, lemon and herb risotto Vegetarian Roman potato gnocchi wedge with herbed tomato sauce and micro herbs Baked vegetable tart served with rocket salad, pesto and tomato chutney Baby pea and wilted spinach risotto Wild mushroom and Persian fetta tart with roasted capsicum sauce Main All mains served with fresh seasonal vegetables, herb buttered smashed chats Bread rolls and butter Poultry Chicken breast fillet pocketed with cranberry and camembert, wrapped in filo pastry and served with cranberry jus lie Chicken ballontine filled with mango and macadamia nuts and enhanced by a mango jus lie Duck confit served with orange and Cointreau jus Chicken breast filled with semi dried tomatoes and brie, wrapped in filo pastry Beef Tender grain fed eye fillet; Wrapped in bacon and served with mushroom sauce / or Grilled and served on wild mushroom with jus lie / or Served with a creamy seafood marinara sauce / or With seared scallops and finished with a champagne butter sauce
Lamb Lamb rump roasted medium served with rosemary and port wine jus Garlic and rosemary rubbed lamb rack served with red wine jus Sous vide lamb rump served with red wine jus Pork Pork fillet with dukkah crust served with apple and maple syrup on spiced vegetable cous cous Seafood Grilled Atlantic salmon or barramundi topped with creamy garlic prawns Chermoula rubbed barramundi with yoghurt, coriander and mint sauce Macadamia nut crusted barramundi fillets served with lemon butter disc Teriyaki tuna, soy, mirin and nori Vegetarian Gnocchi with leek, tomato, white wine, basil and parmesan Spinach and ricotta ravioli with blue cheese sauce Char grilled vegetable tower with tomato chutney, pesto and basil glaze Dessert Chunky chocolate cheesecake Blueberry crème brulee with toffee crunch Sticky date pudding and caramel sauce Chocolate pudding served with chocolate sauce and double cream Pear and ricotta tarts Hummingbird gateaux Baked blueberry swirled cheesecake Chocolate Obscenity Pecan pie Strawberry and rhubarb cheesecake tart Red velvet cake Chocolate and macadamia tart Blueberry and almond tart Jaffa torte / gf New York cheesecake with berry compote Key lime tart Complimentary tea, coffee and after dinner mints
Corey s function booking agreement Please fill in the form below after you have read and accepted the following terms and conditions. Booking Confirmation / Your booking will be confirmed once a signed copy of this agreement is received along with your deposit of $300, we will hold your tentative booking for 2 weeks after this time the date become available for other customers. Cancellations / If you cancel your function less than 6 months before the confirmed date, Corey s Catering Pty Ltd reserves the right to retain the deposit. All cancellations must be made in writing. Final Numbers & Menu Selections / We will need your menu selections at least 3 weeks before the function sooner if possible. You must confirm final numbers 1 week prior to your function; charges will be based on final numbers given or the number attending whichever is greater. You must pay the final invoice at least 3 days before the function. Corey s Catering has the right to cancel the catering/beverage service if the invoice hasn t been paid before the function day. Payment / The contract signatory is liable for all money payable under this agreement. Payment is required by direc t deposit, cash, credit card (2% surcharge applies) or cheque if presented at least 7 days before the function commences with any additional charges payable on the night. All prices include GST and are subject to change without notice. Surcharges / Surcharges apply for Sundays (15%) and Public Holidays (20%) overall. Corey s Catering will endeavour to take great care but will not accept responsibility for any loss or damage of the customers property before, during or after the function. Corey s Catering reserves the right to refuse the service of alcohol to any guests considered to be under age, intoxicated or behaving offensively when providing beverage services. I confirm I have read and accept the Function Agreement Terms & Conditions (please tick) First Name Surname Company (if applicable) Address Town/Suburb State P/code Phone (H) (W) (M) E-mail Fax Date of Function Venue Approximate Start time : am / pm Approximate Number of Guests Style of Catering: Buffet / Table Service / Cocktail / Other (please specify) Signed Date / / Deposit Payment Options (circle choice below) Cash Cheque Payable to: Corey s Catering Pty Ltd Direct Deposit Account Name: Corey s Catering Pty Ltd BSB: 062-684 Acc No: 1014 2121 Credit Card Note: there is a credit card surcharge of 2% Name on Card: Card Number: Signature: Expiry Date: /