Hot Buffet Menus

 Create a menu that best suits your occasion from the list below. Alternatively, we can create a menu to suit your particular budget or theme.

 

Additional Roast & Dessert items are also listed below

Hot Dish Choices

(All curries & braised dishes are served with steamed jasmine rice)

 

1. Mild lamb and potato curry, flavoured with coconut and coriander

2. Green Thai style chicken curry

3. Fried reef fish pieces set on steamed Asian greens with a sweet lemon soy dressing

4. Grilled reef fish topped with almonds and chives in a light lemon butter sauce

5. Boneless chicken served in a sauce of tomatoes, herbs and olives

6. Seared lamb, rosemary and vegetable braise

7. Barbecued chicken breast, set on Asian greens & noodles topped with hoisin sauce

8. Veal parmigiana topped with a fresh tomato and basil sauce

9. Chicken parmigiana with a fresh tomato, basil & mozzarella crust

10. Braised peppered beef, mushrooms and red wine served with rice pilaf

11. Braised chicken, bacon and mushrooms, finished with red wine & herbs

12. Veal ravioli with a creamy roast capsicum, pepper & mushroom sauce

13. Penne pasta baked with a spinach, parmesan, sundried tomato & olive sauce

14. Chicken breast stuffed with grilled eggplant, roast capsicum, sundried tomatoes, sage & mozzarella, served with a sage cream sauce

15. Panfried schnapper fillets topped with a white wine, mushroom & chive sauce

 

Baked quiche (Served Hot or Cold)

1. Grilled vegetable & pinenut

2. Smoked salmon, cherry tomato & chive

3. Mushroom, onion & green onion

4. Leg ham, tomato & cheese

 

Cold buffet dishes

1. Char grilled Mediterranean vegetables tossed with feta, seared lamb, basil & Moroccan mayo

2. Baked honey, soy & ginger chicken legs

3. Thai style beef salad, dressed with a mild sweet chilli dressing

4. Chicken Caesar saladVegetable Choices

1. Roast butternut pumpkin

2. Cauliflower mornay

3. Steamed vegetable medley

4. Steamed carrots served in a honey glaze

5. Steamed green beans served with roast almonds and butter

6. Sautéed cherry tomatoes, snow peas and broccoli

7. Steamed broccoli with hollandaise saucePotato Choices

1. Roast rosemary potatoes

2. Creamed potatoes, with onions & cheese

3. Diced potatoes with onions, bacon and mushrooms

4. Sautéed potatoes with grilled onions & herb butter

5. Steamed new potatoes with chives

6. Baked potatoes topped with sour cream, chives and crisp bacon

7. Baked stuffed potatoes

 

Salad Choices

1. Potato with leg ham, egg and chive mayo

2. Roma tomato, basil, red onion, cracked black pepper and sea salt, drizzled with a balsamic vinegar dressing

3. Rice salad with crisp garden vegetables, and a light mayo dressing

4. Rocket, peach and prosciuto salad, tossed in a sweet olive oil dressing

5. Celery, walnut & apples, drizzled with a blue cheese dressing

6. Tomato, feta, Spanish onion and spinach salad

7. Whole gourmet potato salad with a grain mustard dressing, egg & chives

8. Tossed green salad served with a herb dressing

9. Tuna, olives, tomatoes, egg & potatoes, with a balsamic vinegar dressing

10. Garden salad, garnished with sliced vegetables

11. Coleslaw with Domain’s own dressing

 

Roasts

(All roasts are carved at the buffet table, served with mustards and sauces)

1. Roast lamb leg, crusted with rosemary, garlic and sea salt

2. Honey glazed leg ham

3. Sage and onion cured turkey breast

4. Roast Harvey beef rump with a grain mustard crust

5. Whole roast Harvey beef sirloin

6. Roast pork loin

7. Roast beef rump with a sundried tomato, olive & herb stuffing

 

Dessert Choices

1. Seasonal fruit platter served with passion fruit sauce

2. Assorted local cheese selection, served with dried fruits & crackers

3. Lemon tart served with lemon sauce

4. Assorted cheesecakes (passion fruit, strawberry, blueberry)

5. Fresh fruit flans with custard filling

6. Strawberry flan with custard filling

7. Espresso tiramisu log

8. Chocolate mud cake

9. Black Forrest log

10. Apple strudel with whipped cream

11. Bite size Italian pastries (cannoli, profiteroles, custard horns, fruit tarts)

 

Associated Services

Staff Costs - Monday - Friday

Catering Supervisor, required for each function - $40 per hour (minimum 3 hrs)

Wait staff - $35 per hour (minimum 3 hrs)

Chefs - $50 per hour (minimum 2 hrs)

 

Staff Costs - Weekends*

Catering Supervisor, required for each function - $45 per hour (minimum 3 hrs)

Wait staff - $40 per hour (minimum 3 hrs) Chefs - $55 per hour (minimum 3 hrs)

*Sunday catering + 25% for all staff

 

Hire Goods*

Glassware: water, beer, wine, champagne flute - 90c per unit

Crockery: side plates, dinner plates, bowls - 90c per unit

Coffee cups & saucers - 90c per set All cutlery - 90c per unit

Table cloths - from $25 (6ft trestle table white)

Napkins (white starched) - $3 each

6ft trestle table with white starched table cloth - $35 a set

Hot Box (gas) - $100

Pie warmer - $50

BBQ - $80

*A minimum $10 delivery & pick up fee will apply, if delivery and pickup is separate to food delivery

*A replacement fee will apply for any breakages or loss of hire goods

*A cleaning fee will apply for all items requiring cleaning

 

 

Copyright  © Domain Catering 2015