Catering Menu for Kim 08.30.13 updated · 3:00pm to 5:00pm • Birthday month promotion – Free Birthday cake (1.0kg) for orders above S$600.00 . Occasions Catering Delectable Delectable

Occasions Catering Delectable Delectable Delectable Delectable � Creative Creative Creative Creative � ProfessionalProfessionalProfessionalProfessional

Occasions Catering Pte Ltd, 8A Admiralty Street #07-37, Singapore 757437 Tel: 6299-6211 Fax: 6299-6212

STANDARD BUFFET Inclusions:

• Full complete buffet presentation with covered and skirted table • Full set of bio-degradable cornware, serviette and garbage bag provided • Food warmer for hot food • Beverage served in cold dispenser

Extra Chargeable

• Transportation at S$50.00. Additional S$10.00 will apply for delivery to Central Area denoted by the first 2 digits of the postal code: Robinson – 01, 04, 05, 06, 07, 08; Marina Square – 03, 17; Orchard 22, 23; Brash Basah 18, 19

• Transportation at S$120.00 for delivery to Jurong Island and Sentosa • Additional charges for venues without direct lift access

Promotion

• Free transportation for orders after S$1000.00 (based on per day order before other charges and GST)

• Free dessert (chef’s choice) for orders after $1500.00 (based on per day order before other charg-es and GST)

• Free Nespresso machine (100 capsules) for orders after S$2000.00 (based on per day order before other charges and GST)

• Free choice of one action station for orders after S$2500.00 (based on per order before other charges and GST)

• Early Bird promotion – 5% discount for orders before two weeks (14 days) before event • Sharing promotion – 5% discount for your next order when you recommend a friend to Occasions • Repeat order promotion – 5% discount for your second order within a month (30-day) • Off peak hour promotion – Waiver of transportation for orders between 10:00am to 12:00pm and

3:00pm to 5:00pm • Birthday month promotion – Free Birthday cake (1.0kg) for orders above S$600.00



Paranakan Delights

$20.00

with a minimum of 30 (thirty) persons $24.00

less than 30 (thirty) persons $28.00

less than 20 (twenty) persons

A P P E T I Z E R Gado Gado

Fresh Cucumber, Fried Tempeh, Fried Tau Kwa, Hard Boiled Egg, Blanched String Bean, Shredded Cabbage, Beansprout, Chinese Spinach, Potato served with Spicy Tamarind Peanut Sauce accompanied

with Keorpok

D I Y S T A T I O N Traditional Mee Siam

Lightly cooked Rice Vermicelli and Beansprout with Sambal Chili served with River Prawn, Fried Tau Kwa, Hard Boiled Egg accompanied with chopped Chives, Calamansi halves and Sambal Chili on the side with

Spicy Tamarind Gravy

Kueh Pie Tee Braised Shredded Turnip and Carrot accompanied with Fresh Crab Meat, Chopped Hard Boiled Egg topped

with Coriander Leaves, Grounded Peanut and Home Made Garlic Chili served in Kueh Pie Tee Shell

H O T E N T R E E S Signature Mutton Rendang

Slow Cook Mutton Cubes in Rich Spiced Coconut Milk

Ayam Pong Teh Nonya Style Free Range Chicken and Potato Stew flavoured with Fermented Soy Bean Sauce

Home Made Otah Otah

Oven Baked Fish Mousse blended with Coconut Milk, Light Spices, Aromatic Herbs

Ngoh Hiang with Homemade Chili Dip Deep Fried Rolls of Five Spiced Minced Chicken and Prawn in Beancurd Skin

Chap Chye

Mixed Vegetable Stew in Flavorful Prawn Stock

Steamed Fragrant Jasmine Rice

D E S S E R T S Chilled Chendol

Red Bean, Pandan Flavored Jelly Noodle served in Fresh Coconut Milk sweetened with Gula Melaka

Fresh Cut Fruit Platter



B E V E R A G E

Blood Orange Juice / Pomegranate / Cloudy Apple



Italian Flavors

$20.00




A P P E T I Z E R S Heirloom Tomato with Arugula Salad (V)

Fleur de Sel, Freshly Cracked Black Pepper, Shaved Parmesan Cheese, Hazelnut Balsamic Vinaigrette

Traditional Caprese Salad Buffalo Mozzarella Cheese with Garden Tomato, Sweet Basil, Spanish Extra Virgin

S O U P

Classic Minestrone Soup with Bean, Pasta, Melody Of Garden Vegetable

H O T E N T R E E S

Grilled Free Range Chicken with Spicy Pomodoro Sauce

Pan Fried Sutchi Fillet

with Citrus Pesto Sauce

Sauteed Assorted Seafood with Anchovy Sauce, Capers, Olives, Sweet Basil, Lemon Jus

Oven Baked Beef Meatball

with Bechamel, Parmesan Cheese

Ratatouille (V) with Fine Herbs

Spaghetti Alio e Oilo

with Turkey Bacon and Bird's Eye Chili

D E S S E R T S Homemade Tiramisu

Ladyfinger soaked in Coffee layered with a Rich Custard


B E V E R A G E Blood Orange Juice / Pomegranate / Cloudy Apple



Local Favourites

$25.00 with a minimum of 30 (thirty) persons

$30.00 less than 30 (thirty) persons

$35.00 less than 20 (twenty) persons

A P P E T I Z E R

Top Shell in Oriental Vinaigrette Chopped Onion, Chili, Cilantro with Shredded Carrot, Cucumber topped with Pomelo

D I Y S T A T I O N

Occasions Laksa Lemak Thick Vermicelli Rice Noddle accompanied with River Prawn, Sliced Fishcake, Hard Boiled Egg, Stuffed

Tau Pok topped in Fragrant Spicy Coconut Gravy served with Finely Chopped Laksa Leaves and Homemade Sambal Chili

H O T E N T R E E S

Signature ‘Samsui’ Chicken Juicy, Succulent ‘White Cut Chicken’ served with Homemade Ginger Sauce accompanied with Fresh

Lettuce and Cucumber on the side

Teochew Style Braised Duck 240-minutes Slow Braised Duck with Asian Aromatic Spices

Assam Ikan Pedas

Mackerel Fillet cooked in Tamarind Juice accompanied with Aubergine, Okra and Tomato

Stir Fried Cereal Prawn River Prawn with Crispy ‘Coneflakes’ topped with Bird’s Eye Chili and Curry Leaves

Steamed Assorted Dim Sum Basket with Homemade Chili Dip

Prawn Har Kow and Chicken Siew Mai

Steamed Silken Tofu with Assorted Mushroom (V) Shiitake, Enoki and Shimeji

Poached Broccoli with Chopped Egg Trio (V)

Broccoli in Vegetable Broth topped with Chopped Hard Boiled Egg, Salted Egg and Century Egg

Garlic Olive Fried Rice (V) Olive Vegetable and Scallion topped with Diced Long Bean and Carrot

D E S S E R T S

Chilled Eight Treasure Cheng Teng Ginko Nut, Lotus Seed, Dried Longan, Red Date, White Fungus, Pearl Barley, Dried Persimmon, ‘Pang Da

Hai’







Morden French

$25.00




A P P E T I Z E R Mini Cheesy Tart

Home Baked Goat Cheese Mini Tart

D I Y S A L A D S T A T I O N Nicoise Salad

Tuna Chunk, Potato, Tomato, Red Spanish Onion, Extra Fine Bean, Hard Boiled Egg, Black Olive, with Dijonnaise

S O U P

Classical French Onion Soup Served with Thinly Sliced Baguette on the side

H O T E N T R E E S

Grilled Marinated Lamb Chops with Herbs de Provencal

Roasted Marinated Free Range Chicken

with Sage, Paprika, Cajun Spice

Baked Tasmania Salmon Fillet with US Asparagus, Raisin Caper Sauce

Sautee Assorted Seafood

with Sweet Basil, Caper, Black Olive, Saffron Cream Sauce

Broccoli and Cauliflower with Swiss Gruyere, Parmiggiano Reggiano, Mornay Sauce

Parsnip Mashed Potato

with Fine Herbs

Classical Pilaf Rice with Toasted Almonds, Californian Raisin

D E S S E R T S Vanilla Profiterole

with Chocolate Sauce at the side



Mini Lemon Meringue Pie Lemon Curd filled Pastry with a Fluffy Meringue Topping

B E V E R A G E




Essentially Thai

$30.00




A P P E T I Z E R Gai Hor Bai Toey

Deep Fried Marinated Chicken in Pandan Leaves served with Coriander Thai Chili Dip

Poh Piah Deep Fried Spring Roll filled with Glass Noodle served with Garlic Thai Chili Dip

Tod Man Pla

Deep Fried Curried Fish Cake served with Shredded Cucumber, Peanut Thai Chili Dip

S A L A D Yam Som-O

Fresh Pomelo Salad with River Prawn, Roasted Shallot and Garlic, Grounded Peanut, Coconut Flake in Sweet and Sour Chili Dressing

Som Tam

Fresh Green Papaya Salad with Cherry Tomato, Chopped Long Bean, Roasted Peanut in Chili Lime Dressing

S O U P

Tom Yam Talay Assorted Seafood in Spicy and Sour Soup with Mushroom Trio, Galangal, Lemongrass, Shallot and Bird’s

Eye Chili

H O T E N T R E E S Neau Pad Med Ma Moung

Stir Fried Wagyu Beef with Cashew Nut and Capsicum Trio in Roasted Chili Paste

Gaeng Kiew Wan Gai Green Curry with Thai Eggplant, Sweet Basil and Free Range Chicken

Pla Kapong Khao Neung Manao

Steamed Sea Bass Fillet with Garlic Lime Chili Sauce

Pad Broccoli Hoy Shell Wok Fried Broccoli with Scallop in Oyster Sauce

Khao Pad Sapparot Goong Sod



Pineapple Fried Rice with River Prawn accompanied with Black and Golden Raisin

D E S S E R T S Tab Tim Krob

Tapioca Flour coated Water Chestnut served in Fresh Coconut Milk ‘Red Rubies’

Man Cheam

Steamed Sweet Tapioca with Coconut Cream at the side




Western Menu




A P P E T I Z E R

Prawn Cocktail with Salmon Roe River Prawn with Iceberg Lettuce, Sliced Avocado, Mango Cubes in a Cocktail Sauce topped with Salmon

Roe accompanied with Lemon Slice and Tabasco Sauce at the side

Grilled Vegetable Platter Aubergine, Zucchini, Sun-Dried Tomatoes and Champignon Mushroom with Herbs and Extra Virgin Olive

Oil accompanied with Feta Cheese and Kalamata Olive

S A L A D Cob Salad

Air Flown Mesclun Green, Tomato, Crispy Bacon Bits, Shredded Chicken Breast, Chopped Hard Boiled Egg, Sliced Avocado, Roquefort Cheese served with Balsamic Vinaigrette

Cold Penne Pasta Salad

Served with Chicken, Semi Dried Tomatoes and Basil Pesto

S O U P Wild Mushroom Soup Scented with White Truffle Oil

Served with Thinly Sliced Baguette on the side

H O T E N T R E E S Tuscan Rotisserie Free Range Chicken Medallions

Served with Fresh Rosemary Jus

Pan Fried Red Snapper Fillet Served with Lime Zest and topped with Lemon Dill Butter Sauce

Oven Baked Mussels

Served with Capers, Coriander, Fresh Tangy Tomato Sauce

Assorted Sausage Platter with Mustard Peppered and Cheese

Summer Vegetable

Served with Shallot and Pine Nut, Olive Oil

Baked Tomato Rice Served with Mixed Garden Vegetable



D E S S E R T Bread and Butter Pudding with Chocolate, Walnut, Raisin

Served with Vanilla Sauce

Lavender Scented Panna Cotta Served with Mixed Berries Compote

B E V E R A G E




Western Menu




A P P E T I Z E R Salmon Gravlax

Accompanied with Dill Pickle, Chopped Caper and Sliced Shallot served with Honey Dijon, Sour Cream and Dill Mayonnaise

Antipasti Platter

Beef Salami, Smoked Chicken, Fresh Mozzarella, Marinated Olive, Balsamic Onion with Grilled Mushroom, Artichoke, Red Pepper, Tomatoes served with Flatbread and Breadstick

S A L A D Salad Bar

Air Flown Mesclun Green, Heirloom Cherry Tomato, Red Spanish Onion, Red and Green Capsicum, Carrot Julienne accompanied with Black Olive, Chopped Hard Boiled Egg, Bacon Bits, Garlic Crouton, Parmesan Cheese and served with Homemade Caesar Dressing, Japanese Sesame Dressing, Balsamic Vinaigrette

Traditional Caprese Salad

Buffalo Mozzarella Cheese with Garden Tomatoes, Sweet Basil and Spanish Extra Virgin

S O U P Vichyssoise Potato, Leeks, Shredded Free Range Chicken Breast


H O T E N T R E E S Hungarian Beef Goulash

Braised Beef Shin with Caramelized Onion, Paprika

Grilled Marinated Lamb Chops Spiced with Herbs de Provencal

Capsicum Crusted Sea Water Garoupa

Baked to fragrance, Capsicum Crust served with Tomato-infused Cream Sauce

180-minute Slow Roast US Duckling Stuffed with chopped Fruits served with Natural Jus

Grilled US Asparagus and Cauliflower

Glazed with home-made Hollandaise sauce

Chunky Potato Gratin Baked with Fennel and Cheesy Mornay



Cheesy Tomato Rice with Pecan

Baked Tomato Rice with Diced Cheeses and Pecan Crumble

D E S S E R T Banana Chocolate Mousse

Garnished with Sliced Strawberries

Mini Cheese Cake Trio New York, Oreo and Blueberry

B E V E R A G E




PREMIUM BUFFET

Inclusions:

• Full complete buffet presentation with covered and skirted table • Fresh floral arrangement on buffet table • Full set of porcelain ware, stainless steel flatware, glassware (highball only), goof quality serviette

and garbage bag provided • Service staff at a ratio of one is to fifty guests • Food warmer for hot food • Beverage served in cold dispenser

Extra Chargeable



Promotion






3:00pm to 5:00pm • Birthday month promotion – Free Birthday cake (1.0kg) for orders above S$600.00



Menu A




A P P E T I Z E R

Cold Cut Meat Platter Beef Salami, Honey Baked Chicken Ham and Smoked Chicken accompanied with Gherkin and Caper

Assorted Japanese Sushi Maki

Fine Selection of Japanese Sushi Maki served with Wasabi, Japanese Soy Sauce and Preserved Ginger

Salmon Gravlax Accompanied with Dill Pickle, Chopped Caper and Sliced Shallot served with Honey Dijon, Sour Cream and

Dill Mayonnaise

S A L A D Caesar Salad

Cos Lettuce, Garlic Crouton, Shaved Parmesan Cheese, Crispy Bacon Bits with home-made Caesar Dressing

Baby White Pomfret Grapefruit Thai Salad

Deep Fried Baby White Pomfret, Pink Grapfruit, Cucumber, Red Pepper and Shallot served with Minty Thai Dressing topped with Unsalted Cashew Nut

S O U P

Spicy Tomato Soup with Fresh Crab Meat Served with Thinly Sliced Baguette on the side

L I V E S T A T I O N

Peiking Duck Roasted Crispy Duck wrapped with Egg Crepe accompanied with Spring Onion and Cucumber served with

home-made Plum Sauce

H O T E N T R E E S Chicken Essence Braised Bone-in Pullet

Slow-cooked Pullet with Red Date and Wolfberry

Pla Kapong Khao Neung Manao Steamed Sea Bass Fillet with Garlic Lime Chili Sauce

Braised Lamb Shank Knuckles

Slow-cooked for 240-minute and served with Root Vegetable and Fresh Herb

Stir Fried Vegetable Medley Oriental Style with Mushroom



Shiitake, Enoki and Shimeji

Stir Fried Udon Korean Style Served with River Prawn and Kimichi

D E S S E R T

Mini Oriental Cupbliss A choice between Yam Paste with Gingko Nut or Red Bean Paste with Lotus Seed

Assorted Nonya Kueh

Chef’s Choice

Bread and Butter Pudding with Chocolate, Walnut, Raisin Served with Vanilla Sauce

B E V E R A G E




Menu B




A P P E T I Z E R

Bow Thai Combo Platter Chicken wrapped in Pandan, Spring Roll, Thai Fishcake, Beef Satay and Thai Papaya Salad served with

Coriander Thai Chili Dip and Spicy Peanut Sauce

Oriental Seafood Cold Platter Marinated Japanese Baby Octopus with home-made ‘XO’ Sauce, River Prawn Cocktail with Fresh Melon Ball, Jelly Fish with Micro Green in Japanese Soy Dressing, Topshell with Thai Green Mango Slaw, Fresh

Crab Meat Egg Terrine

Cheese Board Chef’s Selection of Hard, Soft or Artisanal Cheese accompanied with Fresh and Dried Fruit and Assorted

Nut

S A L A D Grilled Beef Musclun Green

Grilled Wagyu Beef with air-flown Musclun Green topped with Dried Cranberry served with Hazelnut Vinaigrette

Teriyaki Chicken with Japanese Soy Dressing

Free Range Chicken lacquered with Teriyaki Sauce served with Shredded Cabbage and Carrot and Japanese Soy Dressing

S O U P

Seafood Chowder Mussel, Clam, Scallop, Shrimp, Halibut, Smoked Bacon, Potato, Leeks, Celery Root


L I V E S T A T I O N Occasions Vegetable Carving Station

Assorted Grilled Premium Vegetable served with an array of home-made Dips

H O T E N T R E E S Western Curried Free Range Chicken

Slow Braised and Picked English-style Curried Chicken with Root Vegetable

Duck Confit Slowly-cooked in Herbs and Roasted Garlic with Brown Sugar Glaze

Spiced Sea Water Garoupa Fillet



Pan Fried Garoupa Fillet with Indonesian-inspired Spices

Golden River Prawn Oil-blanched Prawn served with Pumpkin Puree

Oven Baked Lotus Leaf wrapped Rice

Served with Dried Conpoy and Preserved Chinese Chicken Sausage

D E S S E R T Assorted Tart

Cream Cheese and Grilled Peach, Blue Cheese and Fuji Apple, Mascarpone and Chopped Apricot

Kueh Lapis Malay Layered Cake

Sesame Glutinous Rice Ball

Served with Ginger Scented Tea




Menu C




A P P E T I Z E R

Iceberg of Seafood Bar Sydney Rock Oyster, King Prawn, Sea Scallop, Alaskan King Crab Claw, Slipper Lobster

Oriental Meat Platter

‘White Cut’ Chicken, Braised Chicken and Roasted Duck served with home-made Ginger Chili, Sambal Chili and Roasted Duck Sauce

Antipasti Platter

Beef Salami, Smoked Chicken, Fresh Mozzarella, Marinated Olive, Balsamic Onion with Grilled Mushroom, Artichoke, Red Pepper, Tomatoes served with Flatbread and Breadstick

S A L A D

House Special Smoked Tea Duck Micro Green Smoked Tea Duck, Roasted Garlic, Triple Cream Brie, Candied Red Onion, Micro Greens

Farm Raised Venison Carpaccio

House Cold Smoked Shaved Venison Loin, Air-flown Musclun Green, Lemon Poppy Seed Vinaigrette, Pecorino with Black Truffle Oil

S O U P

Fish Maw Soup ‘Sze Chuan’ Style Spicy and Sour Sze Chuan Soup with Fish Maw


Whole Leg of Lamb Roasted to Perfect Medium Well Citrus Rosemary Marinade served with home-made Mint Jelly

H O T E N T R E E S Stuffed Turkey Breast

Water Chestnut Stuffing served with Lingonberry

Sea Water Garoupa with Singapore ‘Chili Crab’ Sauce Pan Fried Garoupa with home-made Spicy Sauce

‘Yellow Crystal’ King Prawn

King Prawn coasted with Salted Egg Yolk

Premium Roasted Summer Vegetable with Sundried Tomato Aioli



Saffron rice

Accompanied with Golden Chanterelle Mushroom and Pine Nut

D E S S E R T 240-minutes Double Boiled Hashima with Red Date and Gingko Nut

Assorted Gourmet Cheesecake Pop

Chocolate Pralines

B E V E R A G E




COCKTAIL BUFFET

Inclusions:

• Full complete buffet presentation with covered and skirted table • Full set of bio-degradable cornware, serviette and garbage bag provided • Food warmer for hot food • Beverage served in cold dispenser

Extra Chargeable



Promotion






3:00pm to 5:00pm • Birthday month promotion – Free Birthday cake (1.0kg) for orders above S$600.00 • TGIF promotion – Free one (01) carton of beer for orders above S$600.00



Menu A




O P E N F A C E D S A N D W I C H

Shiitake Mushroom Cheese Fondue served on Italian Sunrise Tomato

Honey Baked Ham, Ricotta and Red Onion Marmalade served on Walnut Rye

Chunky Tuna and Fennel served on Shamrock Foccacia

H O T S A V O U R I E S

Smokey Barbecued Chicken Drumlet with Pineapple Salsa Dip

Torpedo Prawn with Lemon Chive Dip

Thai Fishcake with Spicy Cucumber Relish Dip

Grilled Sweet Potato Fries with Homemade Barbecue Dip

Brochette of Broccoli with Creamy Blue Cheese and Onion Dip

Deep Fried Samosa with Sweet Mango Coulis Dip

S W E E T S

Fresh Strawberry Pick served with Creamy Marshmallow Dip

Panna Cotta with Berries Compote Shooter

Chocolate Truffle Cake

B E V E R A G E




Menu B

$25.00





Truffle scented Grilled Vegetable served on Italian Sunrise Tomato

Smoked Salmon, Radish and Fuji Apple served on Shamrock Foccacia

Turkey Breast, Brie Cheese served on Walnut Rye


Home Baked Shepherd’s Pie

Grilled Beef Satay with Spicy Peanut Dip

Oven Baked Half Shell Scallop with Creamy Apricot and Onion Dip

Deep Fried Shisamo with Wasabi Yoghurt Dip

Feta Cheese Filo Parcel

Pita Wedge with Roasted Tomato and Pepper Dip

Vegetable Spring Roll with Spicy Cilantro Dip

S W E E T S

Grape Popper with Crushed Walnut and Yoghurt

Strawberry Cream Cheese Tart

Chocolate Mousse Shooter


B E V E R A G E






Menu C

$30.00





Swiss Portobello Turkey Melt served on Shamrock Foccacia

New York Steak with Garlic Balsamic Pan Gravy served on Walnut Rye

Spinach, Caramelized Onion, Roasted Pepper served on Pita Bread

Heirloom Tomato, Mozeralla, Sweet Basil served on Italian Sunrise Tomato


Oven Baked Beef Bolognese Quesadilla

Almond Crusted Chicken Breast with Spinach and Ricotta Dip

Coconut Flake Coasted River Prawn with Cucumber and Yoghurt Dip

Crab Cake with Smoked Mackerel Dip

Brochette of Salmon and Leek with Kabayaki Dip

Feta Chesse Stuffed Button Mushroom

Grilled Vegetable Kabob with Thick Yoghurt Herb Dip

Home Baked Caramelised Onion Tart

S W E E T S

Array of Macaron Vanilla, Chocolate, Strawberry

Chocolate Praline

Vanilla Profiterole with Chocolate Dip

Assorted Petit Fours

Chocolate Truffle, New York Cheese Cake, Mango Mouse, Blackforest



B E V E R A G E




COCKTAIL RECEPTION

Inclusions:

• Full set of porcelain ware, stainless steel flatware, glassware (highball only), goof quality serviette and garbage bag provided

• Service staff at a ratio of one is to twenty guests • Chef on site at a ratio of one is to a hundred guests

Extra Chargeable



Promotion






3:00pm to 5:00pm • Birthday month promotion – Free Birthday cake (1.0kg) for orders above S$600.00 • TGIF promotion – Free one (01) carton of beer for orders above S$600.00



Menu A

$30.00




A C T I O N S T A T I O N

Mashed Potato Champagne Bar Roasted Garlic Mashed Yukon Gold Potato or Truffle Scented Red Skin Potato served in Champagne

Saucer Topped with Turkey Bits, Spring Onions and Shredded Parmesan Cheese

T A P A S

Choose four (04) from the following

Red and Yellow Melon Gazpacho with Lemon Zest Minty Cous Cous with Tomato and Lemon Tart

Garden of Asian Tofu and Shroom Cold Vermicelli with Wakami in Wafu Goma Dressing

Summer Vegetable Roulade with Basil Dressing Mandarin Duck Rice Papper Roll with Tangy Orange Dressing

Hot Spicy Smoked Chicken in ‘Kueh Pie Tee’ Basket Smoked Salmon, Cucumber Pearl Micro Cress Salad

Scallop with Seaweed Dressing and Salmon Roe River Prawn Tartare with Lemon Mayo, Caviar and Chive in Black Charcoal Cone

S W E E T S

Array of Macaron

Vanilla, Chocolate, Strawberry

Chocolate Dip Strawberry

B E V E R A G E

House Mocktail



Menu B

$35.00





Salmon Gravlax Served with Rye Bread, Potato Pancake, Cucumber Salad or Deviled Egg

Accompanied with Dill Pickle, Chopped Caper, Sliced Shallot, White Onion Ring Creme Fraiche, Honey Dijon, Sour Cream and Dill Mayonnaise

T A P A S


Black Olive Blini with US Asparagus, Herb Goat Cheese and Roast Pepper Japanese Soy Sauce Shitake Mushroom in Savoury Tart

Marinated Feta, Yoghurt and Aubergine Roll Oven Baked Ratatouiile in Savory Cone

Roquefort and Cream Cheese Tart Chicken Essence Chawanmushi with Caviar and Wolfberry

Tian of Oyster Plum Flavoured Duck in Shooter Crab and Yuzu Daikon Roll

Soy Marinated Raw Tuna Cube with Wasabi Caviar Beef Carpaccio with Chili Jam, Parmesan Crisp, Furikake Seasoning and Roacket

S W E E T S

Assorted Gourmet Cheesecake Pop

Chocolate Pralines

B E V E R A G E

House Mocktail



Menu C

$40.00





Traditional French Crepe Sliced Strawberry, Blueberry, Raspberry, Sliced Banana, Sliced Kiwi, Chopped Mango

Accompanied with Vanilla, Chocolate, Strawberry Sauce Topped with Vanilla Ice Cream

T A P A S


Antipasto Kabob with Fresh Mozzarella Rosemary Ash Goats Cheese Vol Au Vent with Rocket and Beetroot

Pastry Basket with Black Olive Tapenade and Roasted Red Pepper Salsa Mini Caprese Skewer

Charred Zucchini Wrap Grilled Portobello stuffed with Ricotta Spinach and Pine Nut

Smoked Chicken with Mango Chutney on Blini Duck Terrine with Cranberry and Pistachio Steak and Chips with Horseradish Cream

Lemon Mayo Lobster Mash in Tomato Cone, Black Lumpfish Roe Fresh Crabmeat with Sesame and Ginger Dressing in a Filo Basket

Spinach Roulade with Smoked Salmon and Peppered Boursin

S W E E T S

Mini Cupbliss Classic Tiramisu, Vanilla Bean Sabayon, Strawberry Shortcake, Key Lime Pie

Assorted Tart

Cream Cheese and Grilled Peach, Blue Cheese and Fuji Apple, Mascarpone and Chopped Apricot

B E V E R A G E House Mocktail



SEMINAR PACKAGE

Full Day Seminar Package (2 tea break and 1 lunch)

$28.00 per person with a minimum of 30 (thirty) persons $32.00 per person less than 30 (thirty) persons

$36.00 per person less than 20 (twenty) persons

Half Day Seminar Package (1 tea break and 1 lunch) $22.00 per person with a minimum of 30 (thirty) persons

$26.00 per person less than 30 (thirty) persons $30.00 per person less than 20 (twenty) persons

Inclusions:

• Full complete buffet presentation with covered and skirted table • Fresh floral arrangement on buffet table • Full set of bio-degradable cornware and serviette • Food warmer for hot food • Beverage served in cold dispenser

Extra Chargeable

• Transportation charge at S$80.00 for full day seminar and $60.00 for half day seminar • Transportation at S$150.00 for full day seminar and $120.00 for half day seminar for delivery to Ju-

rong Island and Sentosa • Early morning surcharge at S$120.00 for event before 9:00am • Additional charges for venues without direct lift access

Optional

• Upgrade to full porcelain ware, stainless steel flatware and glassware at additional S$5.00 per per-son *Service staff required at a recommended ratio of one service staff is to twenty guests

• Fresh coffee (coffee machine provided) and tea selection (hot water facilities provided) at additional S$5.00 per person throughout the day

Promotion

• Free flow of tropical whole fruit basket for orders after S$1000.00 (based on per day order before other charges and GST)


• Free flow of snacks bar for orders after S$2000.00 (based on per order before other charges and GST)


• Early Bird promotion – 5% discount for orders before two weeks (14 days) before event • Sharing promotion – 5% discount for your next order when you recommend a friend to Occasions • Repeat order promotion – 5% discount for your second order within a month (30-day)



Western Menu A

M I D M O R N I N G B R E A K

Fresh from the Oven

Black Pepper Chicken Pie Sultana Roll (V)

Banana Cake


Fresh Brewed Coffee and Tea

Served with White Sugar, Brown Sugar, Equal, Creamer and Milk

B U F F E T L U N C H

APPETIZER Miniature Tartlet Shell Caramelized Onions and Cheese

DIY SALAD STATION

Nicoise Salad Tuna Chunk, Potato, Tomato, Purple Spanish Onion, Extra Fine Bean, Hard Boiled Egg, Black Olive with

Dijonnaise

SOUP Wild Mushroom Soup


HOT ENTREES Hungarian Beef Goulash with Caramelized Onion, Paprika

Sauteed Free-range Chicken topped with Creamy Dijon Sauce

Baked Sutchi Fillet with Lemon Dill Sauce

Ratatouille with Fine Herbs (V)

Spaghetti Alio e Oilo with Turkey Bacon and Bird's Eye Chili

Classical Pilaf Rice with Toasted Almonds, Californian Raisin (V)

DESSERT

Bread and Butter Pudding with Raisin served with Vanilla Sauce

B E V E R A G E




A F T E R N O O N B R E A K

Assorted Gourmet Sandwiches

Grilled Vegetable with Extra Virgin Olive Oil Honey Baked Chicken Ham and Blueberry Jam

Mini Chocolate Éclair





Western Menu B


Fresh from the Oven Peppery Tuna Puff Peach Danish (V)

Pandan Swiss Roll





APPETIZER Stuffed Mushroom Caps Pesto and Pine Nut

DIY SALAD STATION

Caesar Salad Cos Lettuce, Garlic Crouton, Shaved Parmesan Cheese, Bacon Bits, with Home Made Caesar Dressing

SOUP

Traditional Minestrone Soup Served with Thinly Sliced Baguette on the side

HOT ENTREES

Oven-baked half shelled Mussel in Fresh Pesto

Oven-baked Free Range Chicken with Maple Mustard Glaze

Pan-fried Herb Crusted Sutchi Fillet with Garlic Aioli

Butter-glazed Cauliflower with Fresh Parsley (V)

Linguine Al Fungi (V)

Mediterranean Pilav Rice with Bell Pepper, Celery, Olive and Onion

DESSERT Classical Tiramisu

B E V E R A G E





Assorted Gourmet Sandwiches Truffle Scented Wild Mushroom

Smoked Chicken with Alfalfa Sprout

Mini Vanilla Profiterole

Fresh Brewed Coffee and Tea Served with White Sugar, Brown Sugar, Equal, Creamer and Milk



Western Menu C


Fresh from the Oven Mushroom Quiche

Almomd Roll

Chocolate Chip Muffin




APPETIZER

Cherry Tomato Mozzarella, Olive oil and Basil

DIY SALAD STATION Greek Salad

Cos Lettuce, Sliced Tomato, Sliced Cucumber, Onion Ring, Olive, Feta Cheese with Lemon Vinaigrette

SOUP Classical Onion Soup


HOT ENTREES Sauteed Prawn with Garlic Butter topped with Chopped Parsley

Grilled Cajun Blackened Free-range Chicken with Jalapeno Butter

Pan-fried Sutchi Fillet Fresh Herbs and Caper

Sauteed French Bean with Almond and Bread Crumb (V)

Penna Pasta Primavera with Mixed Vegetable (V)

Mushroom and Chestnut Butter Rice

DESSERT

Panna Cotta with Berries Compote

B E V E R A G E





Assorted Gourmet Sandwiches Spiced Egg Salad

Smoked Salmon with Japanese Cucumber

Mini Fruit Cake




Western Menu D


Fresh from the Oven

Sausage Roll Butter Crossiant (V)

Mini Vanilla Donut





APPETIZER Grilled Eggplant Pesto and Parmesan

DIY SALAD STATION Apple Waldorf Salad

Crisp Romaine, Thinly Sliced Celery, Fuji Apples, Chopped Toasted Walnut and Mayonnaise

SOUP Chunky Potato Chowder


HOT ENTREES Irish Lamb Stew with Root Vegetable

Grilled Boneless Chicken with Champignon Mushroom Cream Sauce

Pan Seared Sutchi Fillet with Tepenade Crust

Bell Pepper Trio Provençale (V)

Fettuccine with Turkey Ham in Cream Sauce (V)

Oven Baked Tomato Rice (V)

DESSERT

Assorted Mini Fruit Tart Strawberry, Grape, kiwi

B E V E R A G E






Mozarella and Tomato Turkey Breast and Lingonberry

Mini Pumpkin Cake





Western Menu E


Fresh from the Oven

Quiche Lorraine Apple Lattice

Mini American Carrot Cake





APPETIZER Cucumber Cups with Curried Shrimps

DIY SALAD STATION

Chef’s Salad Strip of Ham, Hard Boiled Egg, Crouton, Tomato, Cucumber, and Parmesan Cheese, Cos Lettuce and

Traditional Thousand Island Dressing

SOUP Fresh Tomato Bisque


HOT ENTREES Grilled half shelled Scallop in Mango and Capsicum Salsa

Oven Roasted Honey Free Range Chicken with Rosemary jus

Pan Fried Herb Marinated Sutchi Fillet with Coriander Sauce

Roasted Garlic Lemon Broccoli (V)

Fusilli with Mushroom in Pesto Sauce (V)

Garlic Butter Rice with Pine Nut (V)

DESSERT

Chocolate Mousse with Strawberry

B E V E R A G E






Grilled Ratatouille Chicken Breast Salad

Mini Chocolate Butter Cake





Asian Menu A


Chicken Congee

Accompanied with Fried Shallot, Spring Onion, Fried Fritter Dough, Soya Sauce and Local Pepper

Steamed Soon Kueh with Sweet Sauce and Sambal Chili

Vegetable Spring Roll with Tangy Chili Dip




APPETIZER

Local Spinach marinated dressed with Premium Sesame Oil

Enoki Mushroon dressed with Red Chili Oil

SOUP Winter Melon with Red Date Consomme

HOT ENTREES

Braised Chicken with Black Fungus in Superior Oyster Sauce

Stir Fried Sutchi Fillet with Capsicum in Black Bean Sauce

Signature Black Pepper Prawn with White Onion

Stir Fried Baby Kai Lan with Roasted Garlic (V)

Braised Ee Fu Noodle with Mushroom Trio (V)

Yang Chow Fried Rice with Chicken ‘Lak Chong’

DESSERT Chilled Ice Jelly with Fruit Cocktail

B E V E R A G E





Red Bean Soup with Lotus Seed

Steamed Chicken Siew Mai with Tangy Chili Sauce

Mini Yam Pau




Asian Menu B


Fried Bee Hoon with Shredded Vegetable

Accompanied with Shredded Egg Omelette, Red Cut Chili with Soya Sauce, Preserved Green Chili with Soya Sauce and Sambal Chili

Steamed Crystal Dumpling with Sambal Chili

Pan Fried Gyoza with Shredded Ginger and Black Vinegar





APPETIZER Seasoned Black Fungus with Mashed Garlic

Sweet and Sour Cucumber

SOUP

Water Cress with Wolfberry

HOT ENTREES Stir-fried Sliced Beef with Cashew, Dried Chili and Onion ‘Gong Po’ Style

‘Har Cheong Gai’

Prawn Paste Chicken

Sweet and Sour Sutchi Fillet with Cucumber, Onion and Pineapple

Braised Broccoli with Chinese Mushroom (V)

Fried Hong Kong Noodle with Shredded Lettuce (V)

Fresh Crabmeat Fried Rice

DESSERT Chilled Almond Jelly with Longan Fruit

B E V E R A G E





Black Blutinous Rice with Coconut Milk

Mini Chicken Char Siew Pau

Deep Fried Wanton with Tangy Chili Dip




Asian Menu C


Pan Fried Carrot Cake with Dried Shrimp

Accompanied with Sweet Sauce and Chili Sauce

Steamed Chicken Pau

Golden Dipper with Tangy Chili Dip

Deep Fried Sesame Ball




APPETIZER

Chilled Celery with Beancurd

Lotus Root dressed in Vinegar Sauce

SOUP Local Spinach finished with Egg Lace

HOT ENTREES

Teochew Braised Duck

Deep Fried Lemon Free Range Chicken

Oil Blanched Sutchi Fillet in Oriental Sauce

Deluxe Lo Han Vegetable (V)

Sin Chow Bee Hoon with Shredded Vegetable and Fishcake

Steamed Yam Rice with Dried Shrimp

DESSERT Chilled Grass Jelly with Sliced Peach

B E V E R A G E





Tau Suan with Fried Fritter Dough

‘Lo Mai Gai’ Glutinous Rice with Tangy Chili Sauce

Chee Kueh

accompanied with Preserved Turnip




Asian Menu D


Sliced Fish Congee

Accompanied with Fried Shallot, Spring Onion, Fried Fritter Dough, Soya Sauce and Local Pepper

Deep Fried Chicken Ngoh Hiang with Tangy Chili Dip

Steamed Har Kow with Tangy Chili Dip

Mini Corn Pau




APPETIZER

Cold Vermicelli with Shredded Vegetable dressed in Chili Oil

Eggplant with Garlic and Red Pepper

SOUP Sweet Corn and Red Date

HOT ENTREES

Steamed Herbal Chicken

Stir-fried Sutchi Fillet with Ginger and Spring Onion

Stir-fried Cereal Prawn

Steamed Chye Sim with Fried Shallot and Sesame Oil (V)

Wok Fried Dry Hor Fun with Seafood

Olive Vegetable Fried Rice (V)

DESSERT Chilled Mango Pudding with Fruit Cocktail

B E V E R A G E





Black Sesame Paste

Breaded Crab Claw with Tangy Chili Dip

Steamed Chives Dumpling




Asian Menu E


Local Style Fried Noodle and Kway Teow with Sweet Sauce

Accompanied with Shredded Egg Omelette and Sambal Chili

Prawn Paste Stuffed Fried Fritter Dough with Mayo Dip

Steamed Teochew Dumpling with Tangy Chili Dip




APPETIZER

Hot Spicy Dried Radish

Soya Bean Sprouts dressed with Red Chili Oil

SOUP Sze Chuan Hot and Spicy Soup

HOT ENTREES

Braised Lamb Stew with Herbs Oriental Style

Barbecued ‘Char Siew’ Free Range Boneless Chicken

Steamed Sutchi Fillet Teochew Style with Shredded Salted Vegetable, Ginger, Chinese Mushroom, Tomato and Sour Plum

Stir Fried Vegetable Medley Oriental Style (V)

Wok Fried Dry Hor Fun with Seafood

Olive Vegetable Fried Rice (V)

DESSERT

Chilled Honeydew Sago

B E V E R A G E





‘Fu Chok Yee Mai’

Beancurd Skin with Gingko Nut

Steamed Chee Cheong Fun Accompanied with Sweet Sauce and Chili Sauce

Mini Egg Tart





DISPOSABLE BENTO

Inclusions:

• Individually packed disposable ware, serviette and garbage bag provided Extra Chargeable


• Transportation at S$80.00 for delivery to Jurong Island and Sentosa Promotion



3:00pm to 5:00pm



Sandwich Bento Box

$15.00 per person

with a minimum of 10 (ten) persons

Box 1 Smoked Turkey Breast

Accompanied with Swiss Cheese, Wild Arugula Salad and Blueberry Jam served in Multi Grain

Fresh Cut Fruit Bowl

Box 2 New York Steak

Accompanied with Monterey Jack Cheese, Grilled Pineapple, Caramelised Onion and Garlic Balsamic Pan Gravy served in Multi Grain


Box 3

Juicy Lamb Patty Accompanied with Grilled Tomato, Onion Ring and Home Made Blue Cheese Dressing served in Multi

Grain


Box 4 Grilled Free-range Chicken

Accompanied with Turkey Bacon, Bed of Romaine Lettuce, Parmesan Cheese and Home Made Caesar served in Multi Grain


Box 5 (Vegetarian)

Truffle Scented Grilled Vegetable Portobello, Grilled Tomato, Pepper and Pineapple, Caramelised Onion, Monterey Jack Cheese and Mango

Chutney served in Italian Sunrise Tomato




Disposable Bento Box

(5 compartments)

$15.00 per person with a minimum of 10 (ten) persons

Indonesian

Dendeng Rendang (Mutton Rendang) Ayam Bakar (Grilled Chicken)

Ikan Balado (Chili Fish) Kacang Panjang Sambal (Sambal Long Bean)

Steamed Fragrant Jasmine Rice


Chinese Teochew Style Braised Duck

Braised Chinese Mushroom with Beancurd Braised Egg

Steamed Chye Sim with Roasted Garlic Steamed Yam Rice with Dried Conpoy


Western

Sage Rubbed Chicken Breast with Apricot Puree Grilled Citrus Sutchi Fillet with Oregano and Garlic Marination

Oven-baked Seafood Parmigiana Fresh Green Bean Amondine

Pasta Bow Tie with Sun Dried Tomato Sauce


Western Oven-baked Beef Parmentier

Chicken Stew with Potato and Carrot Country Style Pan-fried Fish Fillet Fresh Herbs and Caper Sauteed US Asparagus with Mustard Sauce

Truffle Scented Butter Pilaf with Sautee Field Mushroom


Vegetarian Stir-fried Aubergine with Home Made Spicy Sauce

Sauteed Lily Bud with Mushroom Trio Braised Beancurd with Crunchy Water Chestnut

Fried Fragrant Brown Rice with Olive






NON DISPOSABLE BENTO

(4 compartments) Inclusions:

• Full porcelain ware, stainless steel, glassware (highball only), good quality serviette and garbage bag provided

Extra Chargeable



Promotion



3:00pm to 5:00pm



$30.00 per person

with a minimum of 10 (ten) persons

Japanese Sauteed Wafu Waygu Beef Steak Cube

Tori Karrage Deep Fried Assorted Tempura Vegetable with Miso Dip

Unagi Fried Rice


Florida Natural Can Ruby Red Grapefruit, Orange, Apple, Cranberry Apple, Grape

Thai

Grilled Rib Eye with Roasted Garlic, Shallot in Tamarind Sauce Stir Fried Free Range Chicken with Garlic, Bird’s Eye chili and Holy Basil

Stir Fried Broccoli in Yellow Bean and Oyster Sauce Pineapple Fried Rice with River Prawn accompanied with Black and Golden Raisin


Florida Natural Can

Ruby Red Grapefruit, Orange, Apple, Cranberry Apple, Grape

Italian Balsamic Roasted Pre Sliced Tenderloin Steak

Grilled Tuscan Lemon Free Range Chicken with Rosemary Oven Baked Carrot in Bechamel Sauce

Sauteed Pasta with Assorted Fresh Seafood in Pesto Sauce


Florida Natural Can Ruby Red Grapefruit, Orange, Apple, Cranberry Apple, Grape

French

Roasted Free Range Chicken Leg Roulade Blanched US Asparagus with Hollandaise Sauce

Sauteed Fresh Seafood with Cream Perfumed with Aromatics Home Made Savory Crepe

Cut Fruit Bowl

Florida Natural Can


Vegetarian



Braised ‘Bai Ling’ Mushroom with Local Spinach Stir Fried ‘Monkey Head’ Mushroom Sze Chuan Style

Braised Bamboo Pith with Tofu Stir Fried Japanese Udon with Fresh Button Mushroom


Florida Natural Can




BARBECUE MENU

Inclusions:

• Full complete buffet presentation with covered and skirted table • Full set of bio-degradable cornware, serviette and garbage bag • Full set of BBQ Equipment to include Charcoal, Tong, Fire Starter, Wire Mesh • Food warmer for hot food • Beverage served in cold dispenser

Extra Chargeable



Optional charges

• Rental of gas BBQ pit at S$120.00 per pit • Rental of charcoal pit at S$50.00 per pit

Promotion


• Free deluxe fruit platter for orders after S$1500.00 (based on per day order before other charges and GST)




• Early Bird promotion – 5% discount for orders before two weeks (14 days) before event • Sharing promotion – 5% discount for your next order when you recommend a friend to Occasions • Repeat order promotion – 5% discount for your second order within a month (30-day) • Birthday month promotion – Free Birthday cake (1.0kg) for orders above S$600.00 • TGIF promotion – Free one (01) carton of beer for orders above S$600.00





Menu A

$25.00




A P P E T I Z E R Chilled Creamy Coleslaw

Shredded Cabbage and Julienne Carrots in a classic Slaw Vinaigrette

Oriental Chicken Salad Cabbage, Mixed Greens, Carrots, Celery, Green Onions, Sprouts, Red Pepper, Chicken, Sesame Seeds

served with Oriental Dressing

O N T H E G R I L L English Spiced Leg of Lamb

Served with home-made Mint Jelly

Thai Influenced Chicken Marinated with Lemongrass and Kaffir Lime Leaves

Ikan Bakar

Red Snapper with Spices and Sambal Belacan Marination wrapped with Banana Leave

Grilled Chicken Sausage with Pineapple Skewer Served with home-made Tomato Salsa

Jacket Potato

Accompanied with crispy Bacon Bits, Sour Cream and Spring Onion

S A U C E S O N T H E S I D E

Mint Jelly, Garlic Thai Chili Dip, Sambal Chili, Sweet Chili Sauce, Tomato Ketchup

H O T E N T R E E S

Steamed Silken Tofu with Assorted Mushroom (V) Shiitake, Enoki and Shimeji



Deluxe Seafood Fried Rice with Chopped Long Bean River Prawn and Calamari Ring



D E S S E R T

Vanilla Profiterole Served with Chocolate Sauce at the side

Chilled Mango Pudding

Topped with Sliced Fresh Strawberries

B E V E R A G E




Menu B

$35.00




A P P E T I Z E R Salmon Gravlax

Accompanied with Dill Pickle, Chopped Caper, Sliced Shallot, served with Honey Dijon, Sour Cream and Dill Mayonnaise

Grilled Pre Sliced Beef Thai Salad

Thai Noodle, Carrot, Green Onion and Celery with Peanut and Lemongrass Dressing

O N T H E G R I L L New York Strip Steak

Served with Peppercorn Sauce

Miso and Scallion Marinated Free Range Chicken Thigh Served with Yakiniku Sauce

Garlic Stingray

Served with Chincalok Shallot Lime Chili Sauce

Sambal Calamari Rings Wrapped in Banana Leaf

Assorted Sausage Platter with Mustard

Peppered and served with Cheese

Nonya Otah Otah Banana Leaf wrapped Fish Mousse blended with Coconut Milk, Light Spices, Aromatic Herbs

Corn on the Cob

Served with Butter, Salt and Pepper on the side


Peppercorn Sauce, Yakiniku Sauce, Chincalok Shallot Lime Chili Sauce, Sambal Chili, Mustard, Sweet Chili Sauce, Tomato Ketchup

H O T E N T R E E S

Ratatouille (V)

with Fine Herbs



Broccoli and Cauliflower

with Swiss Gruyere, Parmiggiano Reggiano, Mornay Sauce


D E S S E R T

Bread and Butter Pudding with Chocolate, Walnut, Raisin

served with Vanilla Sauce

Chilled Melon Sago Watermelon and Rock Melon

B E V E R A G E




Menu C

$45.00




A P P E T I Z E R Oriental Seafood Cold Platter

Marinated Japanese Baby Octopus with Home Made ‘XO’ Sauce, River Prawn Cocktail with Fresh Melon Ball, Jelly Fish with Micro Green in Japanese Soy Dressing, Topshell with Thai Green Mango Slaw, Fresh


Salad Bar Air Flown Mesclun Green, Heirloom Cherry Tomato, Red Spanish Onion, Red and Green Capsicum, Carrot Julienne accompanied with Black Olive, Chopped Hard Boiled Egg, Bacon Bits, Garlic Crouton, Parmesan

Cheese served with Homemade Caesar Dressing, Japanese Sesame Dressing, Balsamic Vinaigrette

O N T H E G R I L L Wagyu Beef Sirloin

Served with Ponzu Citrus Sauce

Rosemary Crusted Lamb Chop Served with Mustard Garlic Sauce

Chinese Style Free Range Whole Chicken Thigh

Served with Honey Sesame Sauce

Brochette of Salmon and Leek Served with Kabayaki Sauce

Garlic Butter Slipper Lobster

Wrapped in Silver Foil

Assorted Mutton and Chicken Satay with Condiment Cucumber, Onion, Ketupat and Spicy Peanut Sauce with Pineapple Puree

Grilled Vegetable Skewer

Red and Green Bell Pepper

Grilled Portobello Mushroom Scented with Truffle Oil

Grilled Japanese Sweet Potato

Served with Homemade Barbecue Sauce




Ponzu Citrus Sauce, Mustard Garlic Sauce, Honey Sesame Sauce, Kabayaki Sauce, Spicy Peanut Sauce

with Pineapple Puree, Homemade Barbecue Sauce, Sweet Chili Sauce, Tomato Ketchup

H O T E N T R E E S

Stir Fried Vegetable Medley Oriental Style with Mushroom Shiitake, Enoki and Shimeji

Signature Homemade Pipa Tofu

Oven Baked Lotus Leaf wrapped Rice

with Dried Conpoy and Preserved Chinese Chicken Sausage D E S S E R T

Lavender Scented Panna Cotta

with Mixed Berries Compote

Assorted Nonya Kueh Chef’s Choice

B E V E R A G E


KIDS’ MENU Inclusions:

• Full complete thematic (of your choice) buffet presentation with covered and skirted table • Full set of bio-degradable cornware, serviette and garbage bag • Food warmer for hot food • Beverage served in cold dispenser

Extra Chargeable



Promotion

• Free transportation for orders after S$1000.00 (based on per day order before other charges and



GST) • Free Chocolate Fondue for orders after $2000.00 (based on per day order before other charges

and GST) • Free Ben and Jerry’s Ice Cream cup for orders after $3000.00 (based on per day order before oth-

er charges and GST) • Early Bird promotion – 5% discount for orders before two weeks (14 days) before event • Sharing promotion – 5% discount for your next order when you recommend a friend to Occasions • Repeat order promotion – 5% discount for your second order within a month (30-day) • Birthday month promotion – Free Birthday cake (1.0kg) for orders above S$600.00 • Baby full month promotion – Free basket of red egg (38 pieces), ang ku kueh (38 pieces) and as-

sorted pastries (50 pieces)



Menu A




T H E Y O U N G C H E F

DIY Chopped Salad

Romaine, Cucumber, Tomatoes, Carrot, Corn Kernel, Green Pea and Crouton served with home-made Sweet Dressing

K I D D I E F A V O U R I T E S

Smokey Barbecued Chicken Drumlet

Breaded Fish Finger with Tartar Dip

Sausage and Mash

Brochette of Broccoli with Creamy Blue Cheese Dip

Home Baked Three Cheese Pizza

Panna Pasta with Home Cooked Meat Sauce

S W E E T S S E N S A T I O N

Mini Assorted Muffin

Banana and Blueberry


Chocolate Truffle Cake

B E V E R A G E




Menu B





DIY Fruit Salad

Strawberry, Blueberry, Watermelon, Rock Melon, Raisin, Apricot Mango Sauce, Chocolate Sauce, Vanilla Yoghurt


Grilled Chicken Yakitori Skewer

Oven Baked Meatball with Tangy Tomato Sauce

Home Made Corn Dog

Torpedo Prawn with Honey Mustard Dip

Grilled Sweet Potato Fries with Homemade Barbecue Dip

Grilled Ham and Cheese Sandwich

Mini Chicken Pie

Sauteed Macaroni with Vegetable Medley


Vanilla Profiterole

Served with Chocolate Sauce at the side

Mini Apple Lattice

Jello Jello

B E V E R A G E




Menu C





Pancake Corner

Strawberry, Blueberry, Kiwi, Banana Chocolate Sauce, Strawberry Sauce, Maple Syrup, Whipped Cream


Homemade Mini Chicken Burger

Oven Baked Beef Bolognese Quesadilla

Mini Shepheard’s Pie

Almond Crusted Chicken Breast with Ricotta Dip

Brochette of Salmon served with Kabayaki Sauce

Grilled Butterfly Prawn with Mango Salsa

Harsh Brown topped with Cheese Sauce, Sour Cream and Spring Onion

Oven Baked Broccoli and Carrot Au Gratin

Pasta Bow Tie with Sun Dried Tomato Sauce



Mini Cupbliss

Classic Tiramisu, Vanilla Bean Sabayon, Strawberry Shortcake, Key Lime Pie


Assorted Ben and Jerry’s Ice Cream

B E V E R A G E






SIT DOWN WESTERN

Inclusions:

• Full set of porcelain ware, stainless steel flatware, glassware (highball only), linen napkin provided • Free flow of aerated drink

Extra Chargeable

• Transportation at S$100.00. Additional S$10.00 will apply for delivery to Central Area denoted by the first 2 digits of the postal code: Robinson – 01, 04, 05, 06, 07, 08; Marina Square – 03, 17; Or-chard 22, 23; Brash Basah 18, 19


Promotion



• Early Bird promotion – 5% discount for orders before two weeks (14 days) before event • Sharing promotion – 5% discount for your next order when you recommend a friend to Occasions • Repeat order promotion – 5% discount for your second order within a month (30-day)



Menu A

$45.00 with a minimum of 20 (twenty) persons


Basket of Freshly Baked Focaccia, Fresh Roll and Breadstick accompanied with Sweet Whipped Butter and

Olive Oil & Vinegratte

A P P E T I Z E R

Peppered Crusted Tuna with Lumpfish Caviar and Wasabi Aioli

S O U P

English Pea Soup with Parmesan Parfait

M A I N C O U R S E

Grilled Salmon, Roasted Bell Pepper and Fresh Spinach in Phyllo Parcels served with a Lemon Dill Cream Sauce with A Rice Blend and Seasonal Baby Vegetable

D E S S E R T

Individual Tiramisu served in a Coffee Cup with a Dark Chocolate Crust

B E V E R A G E

Fresh Brewed Coffee and Selection of Tea




Menu B





A P P E T I Z E R

Lightly Smoked Salmon with Fennel and Horseradish Cream

S O U P

Sweet Pea and Pistachio Soup with Fresh Mint

M A I N C O U R S E

Chicken Breast Stuffed with Brie and Sun-dried Tomato in A Light Lemon Caper Sauce Accompanied with Steamed New Potatoes and Seasonal Baby Vegetable

D E S S E R T

Light Mango Mousse presented in a Milk Chocolate Shell. Garnished with Vanilla infused Crème Fraiche

B E V E R A G E





Menu A




Olive Oil & Vinagratte

A P P E T I Z E R

Seared Sea Scallop with Salmon Roe and Truffle Oil Vinaigrette

S O U P

Royale of Cauliflower in Fine Cream Veloute

M A I N C O U R S E

Mediterranean Red Mullet with Basil and Olive Tapanade Accompanied with Pea Risotto and Sauteed Garden Vegetable

D E S S E R T

Bitter Chocolate and Hazelnut Parfait with Salted Caramel Jelly and Milk Mousse

B E V E R A G E





Menu B





A P P E T I Z E R

Seared Smoked Duck with Cucumber, Baby Lettuce, Napa Cabbage, Piri Piri Pepper

S O U P

Poached Wild Mussel Soup with Fennel, Coconut Curry Style

M A I N C O U R S E

Medallions of Tenderloin wrapped in Turkey Bacon and Sauteed topped with A Rich Brown Sauce and Bearnaise Sauce

Accompanied with Rissole Potato and Sauteed Garden Vegetable

D E S S E R T

Roasted Salted Caramel Apples with Iced Vanilla Sabayon

B E V E R A G E

Fresh Brewed Coffee and Selection of Tea Served with White Sugar, Brown Sugar, Equal, Creamer and Milk



Menu A





A P P E T I Z E R

Free Range Chicken and Wild Mushroom Terrine with Truffle Cream Mayo

S O U P

Delicate Shellfish Minestrone

M A I N C O U R S E

Pan Fried Lobster Medallions Tomato Basil Fondue and Ginger-Flavoured Vegetable Julienne Accompanied Wild Rice Pilaf and Fresh Vegetable Melange

D E S S E R T

Chocolate Tart with Strawberry Mint Salad and Strawberry Sorbet

B E V E R A G E





Menu B





A P P E T I Z E R

Duck Rillette with Red Onion Marmalade and Micro Green

S O U P

Heirloom Tomato Gazpacho with Heart of Palm, Cucumber, Basil

M A I N C O U R S E

Braised Waygu Beef Cheek in Natural Jus, Glazed Onion, Button Mushrooms and Smoked Turkey Bacon accompanied Yukon Gold Duchess Potato Shell and Fresh Vegetable Melange

D E S S E R T

Chocolate Raspberry Bread Pudding with Whipped Crème Fraiche and Double Chocolate Ice Cream

B E V E R A G E





STANDARD BUFFET WEDDING PACKAGE Inclusions:

• Full complete buffet presentation with covered and skirted table • Fresh floral arrangement on buffet table • Choice of color themed for fresh flower (ie. Roses, Gebaras, Orchids) (subject to availability) • Full set of bio-degradable cornware, serviette and garbage bag provided • Complimentary pre cocktail non alcoholic beverage • Complimentary dressed reception table with two cushion chair with cream seat cover • Waiver of transportation charge (subject to venue) • Food warmer for hot food • Beverage served in cold dispenser

Promotion

• Free dessert (chef’s choice) for orders after $2000.00 (order before other charges and GST) • Free choice of one action station for orders after S$3000.00 (order before other charges and GST) • Free choice of wedding guest book for orders after $4000.00 (order before other charges and GST) • Free choice of wedding favors for orders after $5000.00 (order before other charges and GST)



Wedding Package A

S$18.00 per person

Minimum 100 persons

A P P E T I Z E R

Gado Gado Fresh Cucumber, Fried Tempeh, Fried Tau Kwa, Hard Boiled Egg, Blanched String Bean, Shredded

Cabbage, Beansprout, Chinese Spinach, Potato served with Spicy Tamarind Peanut Sauce accompanied with Keorpok

H O T E N T R E E S

Ayam Pong Teh

Nonya Style Free Range Chicken and Potato Stew flavoured with Fermented Soy Bean Sauce

Steamed Sutchi Fillet Teochew Style Served with Shredded Salted Vegetable, Ginger, Chinese Mushroom, Tomato and Sour Plum

Stir Fried Cereal Prawn

River Prawn with Crispy ‘Coneflakes’ topped with Bird’s Eye Chili and Curry Leaves

Steamed Assorted Dim Sum Basket with Homemade Chili Dip Prawn Har Kow and Chicken Siew Mai



Stir-fried Thai Noodle with Seafood Fish, Prawn, Sotong

Garlic Olive Fried Rice (V)

Olive Vegetable and Scallion topped with Diced Long Bean and Carrot

D E S S E R T S

Chilled Chendol Red Bean, Pandan Flavored Jelly Noodle served in Fresh Coconut Milk sweetened with Gula Melaka


B E V E R A G E




Wedding Package B

S$28.00 per person

Minimum 100 persons

A P P E T I Z E R

Salmon Gravlax Accompanied with Dill Pickle, Chopped Caper, Sliced Shallot, served with Honey Dijon, Sour Cream and

Dill Mayonnaise

Traditional Caprese Salad Buffalo Mozzarella Cheese with Garden Tomato, Sweet Basil, Spanish Extra Virgin

D I Y S A L A D S T A T I O N

Caesar Salad

Cos Lettuce, Garlic Crouton, Shaved Parmesan Cheese, crispy Bacon Bits served with home-made Caesar Dressing

H O T E N T R E E S

Coq Au Vin

French-style Braised Chicken with Mushroom and Garlic

Pan-fried Seabass Fillet with Citrus Pesto Sauce

Oven-baked Beef Meatball

with Bechamel, Parmesan Cheese

Grilled River Prawn with Mango Salsa

Sauteed Vegetable Medley

with Garlic Butter


Truffle Scented Butter Pilaf

with Sautee Field Mushroom

D E S S E R T S

Vanilla Profiterole with Chocolate Sauce at the side




B E V E R A G E




Wedding Package C

S$38.00 per person

Minimum 100 persons

A P P E T I Z E R

Signature Cold Poached Chicken Chinese Style served with Chili Garlic and Ginger Sauce

Grilled Vegetable Platter

Aubergine, Zucchini, Sun-Dried Tomato and Champignon Mushroom with Herbs and Extra Virgin Olive Oil accompanied with Feta Cheese and Kalamata Olive

D I Y S T A T I O N

Nicoise Salad

Tuna Chunk, Potato, Tomato, Purple Spanish Onion, Extra Fine Bean, Hard Boiled Egg and Black Olive with Dijonnaise

Occasions Laksa Lemak

Thick Vermicelli Rice Noddle accompanied with River Prawn, Sliced Fishcake, Hard Boiled Egg, Stuffed Tau Pok topped in Fragrant Spicy Coconut Gravy served with Finely Chopped Laksa Leaves and

Homemade Sambal Chili

H O T E N T R E E S

Hungarian Beef Goulash Braised Beef Shin with Caramelized Onion, Paprika

Gaeng Kiew Wan Gai

Green Curry with Thai Eggplant, Sweet Basil and Free Range Chicken

Assam Ikan Pedas Mackerel Fillet cooked in Tamarind Juice accompanied with Aubergine, Okra and Tomato

Sauteed Assorted Seafood

with Anchovy Sauce, Capers, Olives, Sweet Basil, Lemon Jus

Assorted Sausage Platter with Mustard Peppered and served with Cheese






D E S S E R T S




Chilled Eight Treasure Cheng Teng Ginko Nut, Lotus Seed, Dried Longan, Red Date, White Fungus, Pearl Barley, Dried Persimmon, ‘Pang Da

Hai’

B E V E R A G E


PREMIUM BUFFET WEDDING PACKAGE Inclusions:

• Full complete buffet presentation with covered and skirted table • Fresh floral arrangement on buffet table • Choice of color themed for fresh flower (ie. Roses, Gebaras, Orchids) (subject to availability) • Full set of porcelain ware, stainless steel flatware, glassware (highball only), goof quality serviette

and garbage bag provided • Service staff at a ratio of one is to fifty guests • Chef on site at a ratio of one is to a hundred guests • Bartender at a ratio of one is to a hundred guests • Free flow of aerated drink, juice, coffee and selection of tea • Complimentary pre cocktail non alcoholic beverage • Complimentary dressed reception table with two cushion chair with cream seat cover • Complimentary food tasting of 04 (four) main entrees for 06 (six) persons upon confirmation



• Waiver of transportation charge (subject to venue) • Food warmer for hot food • Beverage served in cold dispenser

For standing buffet:

• Dressed bistro table with fresh floral arrangement • Choice of color themed for fresh flower (ie. Roses, Gebaras, Orchids) (subject to availability)

For round table sit down:

• Dressed 5ft round table with fresh floral arrangement • Choice of color themed for fresh flower (ie. Roses, Gebaras, Orchids) (subject to availability) • Cushion chair with cream seat cover and floral poises tied with ivy leaf on bride and groom chair • Provision of table setting with porcelain ware, stainless steel flatware, glassware and linen napkin

Minimum spending of S$5000.00

• Free dessert (chef’s choice) • Free choice of wedding guest book • Free choice of wedding favors


• Free choice of one action station • Free one barrel of beer (30L) • Free one night stay at 5-star hotel suite


• Free pre dinner cocktail of assortment of three canapés • Free bottle of house wine for every table (10 persons) • Free one set of 45-minutes 2-piece band during pre dinner cocktail


• Free dessert bar • Free bottle of sparkling wine for every table (10 persons) • Free catering voucher worth S$500.00



Wedding Package A

S$58.00 per person for Standing Buffet

S$73.00 per person for Round Table Sit Down Minimum 100 persons

A P P E T I Z E R

Cold Cut Meat Platter Beef Salami, Honey Baked Chicken Ham and Smoked Chicken accompanied with Gherkin and Caper

Prawn Cocktail with Salmon Roe

River Prawn with Iceberg Lettuce, Sliced Avocado, Mango Cubes in Cocktail Sauce topped with Salmon Roe accompanied with Lemon Slice and Tabasco Sauce at the side

Cold Soba

Raw Quail Egg, Dipping Sauce, Chopped Onion, Wasabi, Finely Grated Daikon, Shredded Nori

S A L A D Greek Salad

Cos Lettuce, Sliced Tomato, Sliced Cucumber, Onion Ring, Olive, Feta Cheese and Lemon Vinaigrette

Baby White Pomfret Grapefruit Thai Salad Deep Fried Baby White Pomfret, Pink Grapfruit, Cucumber, Red Pepper and Shallot served with Minty Thai

Dressing topped with Unsalted Cashew Nut

S O U P Wild Mushroom Soup Scented with White Truffle Oil


L I V E S T A T I O N Peiking Duck

Roasted Crispy Duck wrapped with Egg Crepe accompanied with Spring Onion and Cucumber and served with home-made Plum Sauce

H O T E N T R E E S

Signature Mutton Rendang Slow Cook Mutton Cubes in Rich Spiced Coconut Milk

Grilled Free Range Chicken Mediterranean Style

Grilled Boneless Chicken topped with Fresh Cilantro, Cucumber, Pepper, Tomato topped with Feta Cheese

Baked Tasmania Salmon Fillet with US Asparagus, Raisin Caper Sauce

Wok Fried Calamari Ring

Butter Calamari Ring with Egg floss





Khao Pad Sapparot Goong Sod Pineapple Fried Rice with River Prawn accompanied with Black and Golden Raisin

D E S S E R T


Mini Oriental Cupbliss

Yam Paste with Gingko Nut, Red Bean Paste with Lotus Seed

Bread and Butter Pudding with Chocolate, Walnut, Raisin, served with Vanilla Sauce

B E V E R A G E

Soft Drinks Coke, Coke Light and Sprite

Fruit Punch





Wedding Package B



A P P E T I Z E R

Oriental Seafood Cold Platter Marinated Japanese Baby Octopus with Home Made ‘XO’ Sauce, River Prawn Cocktail with Fresh Melon Ball, Jelly Fish with Micro Green in Japanese Soy Dressing, Topshell with Thai Green Mango Slaw, Fresh


Bow Thai Combo Platter Pandan-wrapped Chicken, Spring Roll, Thai Fishcake, Beef Satay, Thai Papaya Salad served with

Coriander Thai Chili Dip and Spicy Peanut Sauce

Bread Board Italian Sunrise Tomato, Shamrock Foccacia, Walnut Rye and Pita accompanied with Olive Oil and Balsamic

Vinegar, Olive Paste, Humus and Black Bean Dip

S A L A D Apple Waldorf Salad

Crisp Romaine, Thinly Sliced Celery, Fuji Apples, Chopped Toasted Walnut and Mayonnaise

Teriyaki Chicken with Japanese Soy Dressing Free-range Chicken lacquered with Teriyaki Sauce served with Shredded Cabbage and Carrot and

Japanese Soy Dressing

S O U P Tom Yam Talay

Assorted Seafood in Spicy and Sour Soup with Mushroom Trio, Galangal, Lemongrass, Shallot and Bird’s Eye Chili


Pasta Bar Choice of Spaghetti or Penne Pasta with sauteed to order of Turkey Ham, Chicken, Mushroom, Green

Onion, Bell Pepper and Tomato finish it off with Aglio Olio, Marinara or Alfredo Sauce

H O T E N T R E E S Teochew Style Braised Duck

240-minutes Slow-braised Duck with Asian Aromatic Spices

Chicken Cordon Bleu Oven-baked Breaded Chicken Cutlet wrapped with Turkey Ham and Swiss Cheese

Baked Tasmania Salmon

with US Asparagus, Raisin Caper Sauce



Slipper Lobster with Singapore ‘Chili Crab’ Sauce Wok Fried Slipper Lobster with Home Made Spicy Sauce

Summer Vegetable

with Shallot and Pine Nut, Olive Oil


D E S S E R T




Lavender Scented Panna Cotta with Mixed Berries Compote

B E V E R A G E


Fruit Punch





Wedding Package C



A P P E T I Z E R

Iceberg of Seafood Bar Sydney Rock Oyster, King Prawn, Sea Scallop, Alaskan King Crab Claw, Slipper Lobster

Oriental Meat Platter

‘White Cut’ Chicken, Braised Chicken and Roasted Duck served with home-made Ginger Chili, Sambal Chili and Roasted Duck Sauce

Grilled Vegetable Platter

Aubergine, Zucchini, Sun-Dried Tomato and Champignon Mushroom with Herbs and Extra Virgin Olive Oil accompanied with Feta Cheese and Kalamata Olive

Cheese Board

Chef’s Selection of Hard, Soft, Artisanal Cheese accompanied with Fresh and Dried Fruit and Assorted Nuts

S A L A D Salad Bar

Air Flown Mesclun Green, Heirloom Cherry Tomato, Red Spanish Onion, Red and Green Capsicum, Carrot Julienne accompanied with Black Olive, Chopped Hard Boiled Egg, Bacon Bits, Garlic Crouton, Parmesan

Cheese Served with home-made Caesar Dressing, Japanese Sesame Dressing, Balsamic Vinaigrette

S O U P

Fish Maw Soup ‘Sze Chuan’ Style Spicy and Sour Sze Chuan Soup with Fish Maw


Occasions Vegetable Carving Station Assorted Grilled Premium Vegetable served with an array of home-made Dips

H O T E N T R E E S

English Spiced Leg of Lamb

Served with Homemade Mint Jelly

Duck Confit Slowly Cooked in Herbs and Roasted Garlic, Brown Sugar Glaze

Slow Roast Free Range Chicken Stuffed with Apple and Walnut



Spiced Sea Water Garoupa Fillet Pan Fried Garoupa Fillet with Indonesian inspired Spices

‘Yellow Crystal’ King Prawn

King Prawn coasted with Salted Egg Yolk

Saffron rice Accompanied with Golden Chanterelle Mushroom and Pine Nut

D E S S E R T Mini Cupbliss


Array of Macaron Vanilla, Chocolate, Strawberry

Chocolate Praline

B E V E R A G E


Fruit Punch





SIT DOWN WEDDING PACKAGE

Inclusions:

• Full complete buffet presentation with covered and skirted table • Fresh floral arrangement on buffet table • Choice of color themed for fresh flower (ie. Roses, Gebaras, Orchids) (subject to availability) • Full set of porcelain ware, stainless steel flatware, glassware (highball only), goof quality serviette

and garbage bag provided • Service staff at a ratio of one is to fifty guests • Chef on site at a ratio of one is to a hundred guests • Bartender at a ratio of one is to a hundred guests • Free flow of aerated drink, juice, coffee and selection of tea • Complimentary pre cocktail non alcoholic beverage • Complimentary dressed reception table with two cushion chair with cream seat cover • Complimentary food tasting of 04 (four) main entrees for 06 (six) persons upon confirmation • Waiver of transportation charge (subject to venue) • Food warmer for hot food • Beverage served in cold dispenser

For round table sit down:

• Dressed 5ft round table with fresh floral arrangement • Choice of color themed for fresh flower (ie. Roses, Gebaras, Orchids) (subject to availability) • Cushion chair with cream seat cover and floral poises tied with ivy leaf on bride and groom chair • Provision of table setting with porcelain ware, stainless steel flatware, glassware and linen napkin


• Free dessert (chef’s choice) • Free choice of wedding guest book • Free choice of wedding favors


• Free choice of one action station • Free one barrel of beer (30L) • Free one night stay at 5-star hotel suite


• Free pre dinner cocktail of assortment of three canapés • Free bottle of house wine for every table (10 persons) • Free one set of 45-minutes 2-piece band during pre dinner cocktail


• Free dessert bar • Free bottle of sparkling wine for every table (10 persons) • Free catering voucher worth S$500.00





Wedding Package A

S$98.00 per person

Minimum 100 persons

A P P E T I Z E R

Oriental Seafood Cold Platter Marinated Japanese Baby Octopus with home-made ‘XO’ Sauce, River Prawn Cocktail with Fresh Melon Ball, Jelly Fish with Micro Green in Japanese Soy Dressing, Topshell with Thai Green Mango Slaw, Fresh


Signature Cold Poached Chicken Chinese Style Served with Chili Garlic and Ginger Sauce

Prawn Cocktail with Salmon Roe

River Prawn with Iceberg Lettuce, Sliced Avocado, Mango Cubes in Cocktail Sauce topped with Salmon Roe accompanied with Lemon Slice and Tabasco Sauce at the side

Cheese Board

Chef’s Selection of Hard, Soft, Artisanal Cheese accompanied with Fresh and Dried Fruit and Assorted Nut

Salad Bar Air Flown Mesclun Green, Heirloom Cherry Tomato, Red Spanish Onion, Red and Green Capsicum, Carrot Julienne accompanied with Black Olive, Chopped Hard Boiled Egg, Bacon Bits, Garlic Crouton, Parmesan

Cheese served with home-made Caesar Dressing, Japanese Sesame Dressing, Balsamic Vinaigrette

W E S T E R N S I T D O W N

An Assortment of Freshly Baked Focaccia, French and Whole Wheat Rolls accompanied with Butter and


SOUP

West Coast Seafood Chowder

MAIN ENTREE

Roasted Sea Bass with Lobster Risotto, Lemongrass Glaze and US Asparagus

OR

Slow Braised Duck Confit with Braised Umbrian Lentils, Apple Puree and Smoked Paprika Salt

D E S S E R T B A R

Vanilla Profiterole



with Chocolate Sauce at the side

Assorted Petit Fours Chocolate Truffle, New York Cheese Cake, Mango Mouse, Blackforest

Mini Cupbliss


Assorted Nonya Kueh Chef’s Choice

Chilled Eight Treasure Cheng Teng

Ginko Nut, Lotus Seed, Dried Longan, Red Date, White Fungus, Pearl Barley, Dried Persimmon, ‘Pang Da Hai’



Wedding Package B

S$108.00 per person Minimum 100 persons

A M U S E B O U C H E

Cherry Tomato filled with Shrimp cocktail

A P P E T I Z E R

Foie Gras, Anchovy, Tarragon, Cocoa Nibs

S O U P

Lobster Bisque with Poached Lobster, Crème Fraiche

I N T E R M E Z Z O

Minty Lime Sorbert

M A I N E N T R E

Lobster Thermidor

Two Full Lobster Tail filled with Lump Lobster Meat and Garden Mushroom in Thermidor Sauce topped with Fresh Grated Gruyere Cheese and Baked until Golden

OR

Chateaubriand

Beef Tenderloin marinated with Garlic and Fresh Rosemary, Slowly Roasted to desired temperature then Flash Baked to produce a charred outer layer, Sliced Thin and served with A Shitake Mushroom Sauce

D E S S E R T

Ricotta Cheese Cake, Berry Coulis and Whipped Cream

Chocolate Pralines




Minimum 50 persons Only applicable as an add-on to catering order

Hawker’s Favourite

Popiah and Kueh Pie Tee

Braised Shredded Turnip and Carrot accompanied with Fresh Crab Meat, Chopped Hard Boiled Egg topped with Coriander Leaves, Grounded Peanut and home-made Garlic Chili rolled in Chinese Crepe or served in

Kueh Pie Tee Shell S$5.00 per person

‘Lok Lok’

Assorted Yong Tau Foo Skewer accompanied with Spicy, Vinegary Chili Sauce and originally Distinctive Brown Sweet Bean Sauce

S$5.00 per person

Fresh Oyster Omelette Pan-fried Crispy Omelette with Fresh Oyster in Potato Starch and Egg Batter topped with Chinese

Coriander Leaves accompanied with home-made Chili Lime Sauce S$5.00 per person

Occasions Laksa Lemak

Thick Vermicelli Rice Noddle accompanied with Slipper Lobster, Sliced Fishcake, Hard Boiled Egg, Stuffed Tau Pok topped in Fragrant Spicy Coconut Gravy served with finely chopped Laksa Leaves and home-

made Sambal Chili S$5.00 per person

Traditional Mee Siam

Lightly-cooked Rice Vermicelli and Beansprout with Sambal Chili served with King Prawn, Fried Tau Kwa, Hard Boiled Egg accompanied with chopped Chives, Calamansi halves and Sambal Chili on the side with

Spicy Tamarind Gravy S$5.00 per person

Asian Delicacy

Peiking Duck

Roasted Crispy Duck wrapped with Egg Crepe accompanied with Spring Onion and Cucumber served with home-made Plum Sauce

S$6.00 per person

Mutton Rogan Josh Succulent Mutton Braised in Fennel Flavored Gravy served with Indian Salad and Naan

S$6.00 per person

Vietnamese Spring Roll Prawn wrapped in Vietnamese Rice Paper accompanied with Rice Vermicelli, Fresh Cilantro, Mint Leaf,

Fresh Lettuce and Cucumber served with Spicy Fish Sauce



S$6.00 per person

‘Zha Jiang Mian’ Thick Wheat Noodle topped with Stir Fried Minced Chicken in Salty Fermented Soybean Paste

S$6.00 per person

A La Minute Bulgogi Grilled upon order Wagyu Strip marinated with House Seasoning served with Fresh Lettuce

S$6.00 per person

Carvery Station

Occasions Vegetable Carving Station Assorted Grilled Premium Vegetable served with an array of home-made Dips

S$6.00 per person

Whole Leg of Lamb Roasted to Perfect Medium Well Citrus Rosemary Marinade served with home-made Mint Jelly

S$6.00 per person

Ribeye Roasted to Perfect Medium Well Fresh Herbs Marinade served with Salsa Verde

S$6.00 per person



Western Delights

Pasta Bar

Choice of Spaghetti or Penne Pasta with sauteed to order of Turkey Ham, Chicken, Mushroom, Green Onion, Bell Pepper and Tomato finish it off with Aglio Olio, Marinara or Alfredo Sauce

S$6.00 per person

Salmon Gravlax Served with Rye Bread, Potato Pancake, Cucumber Salad, Deviled Egg accompanied with Dill Pickle,

Chopped Caper, Sliced Shallot, White Onion Ring Creme Fraiche, Honey Dijon, Sour Cream and Dill Mayonnaise

S$6.00 per person

Rosti and Assorted Sausage Platter Pan-fried Grated Potato served with Sour Cream and Spring Onion accompanied with Peppered or Cheese

Sausage S$6.00 per person

Fajita

Tortilla Wrap with Spicy Chicken Strip Sautéed with Pepper and Onions finished by Lettuce, Salsa, Sour Cream, Guacamole and Cheddar Cheese

S$6.00 per person

Mushroom Risotto Italian Rice with Parmesan Cheese, Butter and Onion drizzle with Truffle Oil

S$6.00 per person

Fun Corners

Assorted Local Delights Cup Corn with Butter, Steamed Peanut and Muay Chee

S$5.00 per person

Candy Floss Pinky Cotton Candy S$3.00 per person

Popcorn

Salted or Caramel S$3.00 per person

Sweet Favourites

Traditional French Crepe

Sliced Strawberry, Blueberry, Raspberry, Sliced Banana, Sliced Kiwi, Chopped Mango accompanied with Vanilla, Chocolate, Strawberry Sauce topped with Vanilla Ice Cream

S$6.00 per person



Chocolate Fondue with three choices of Strawberries, Bananas, Cherries, Cantaloupe, Kiwi, Marshmallows, Banana Cake,

Walnut Butter Cake S$6.00 per person

Ice Kachang

Red Bean, Sweet Corn, Jelly Strips and ‘Attap Chee’ topped off with a mound of Shaved Ice, accompanied with Gula Melaka and Condensed Milk served in a bowl

S$6.00 per person



Charges under Services:

• Early Morning Surcharge before 8:00am o for buffet set up at S$100.00 o for take away or non set up (ie bento) at S$50.00

• Late Night surcharge after 10:00pm without service staff charges o S$80.00 for the first hour o S$60.00 for each subsequent hour

• Tables and Chairs rental levied by contractor)

o S$80.00 for a two-way trip

• Service Staff (Defined as Staff hired for front-of-house service, eg. waitstaff, butler-serve staff. Does not include back-of-house staff for buffet setup, bus boys, drivers, etc)

o Uniformed service staff for a duration of three hour at S$70.00, additional hour at S$20.00 per hour for late night event after 10:00pm additional S$35.00 per hour

• Chef on Site (Defined as suitable skilled/trained and NEA certified to provide cooking services, eg. BBQ, fry/blanche stations, carvery.)

o Uniformed chef on site for a duration of three hour at S$100.00, additional hour at S$25.00 per hour for late night event after 10:00pm additional S$35.00 per hour

• Bartender (Defined as suitably skilled/trained to mix various concoctions of drinks/cocktails served at an open bar; for events where straight-pours, eg. Wine, are served, the rates of a regular Service Staff shall apply)

o for a duration of three hour at S$100.00, additional hour at S$25.00 per hour for late night event after 10:00pm additional S$35.00 per hour



Charges under Equipment:

• Upgrade to coloured disposable ware and serviettes o S$4.00 per person

• Upgrade from disposable ware to porcelain ware, stainless steel flatware, highball glass and good

quality serviettes o S$5.00 per person

• Various glassware rental

o Wine glass, Champagne flute / saucer, Plisner glass at S$1.50 per person o Martini glass, Rock glass, Margarita glass at S$2.00 per person

• Table rental

o 5-ft round table dressed with table cloth and overlay at S$35.00 per table o 3-ft by 6-ft registration table dressed with table cloth and skirting at S$45.00 per table o Dressed cocktail table at S$35.00 per table

• Chair rental

o Plastic chair at S$2.00 per chair o Cushion chair at S$6.00 per chair o Dressed cushion chair at S$8.00 per chair

• Flower arrangement

o For cocktail table at S$20.00 per arrangement o For sit down round table at S$45.00 per arrangement o For buffet table at S$100.00 per arrangement



Charges under Beverage:

• Coffee and Tea for a duration of three hours o S$3.00 per person

• Soft Drinks and Iced Water for a duration of three hours

o S$10.00 per person o S$2.00 per person for each subsequent hour

• Juices (Cloudy Apple, Blood Orange, Pomegranate), Soft Drinks and Iced Water for a duration of

three hour o S$15.00 per person o S$5.00 per person for each subsequent hour

• Beer and Wine for a duration of three hours

o S$36.00 per person o S$12.00 per person for each subsequent hour

• Soft Drink by the carton

o Canned Coke, Coke Light and Sprite at S$32.00 per carton o Canned Ginger Beer, Ginger Ale, Tonic Water and Soda Water at $36.00 per carton o Bottled Mineral Water at S$20.00 per carton o Canned Florida Natural (Ruby Red Grapefruit, Orange, Apple, Cranberry Apple, Grape) at

S$52.00 per carton • Beer

o S$144.00 per carton served in ice box o S$

• Wine

o Red or White at S$45.00 per bottle o Sparkling at S$65.00 per bottle

• Corkage Charge (all must by duty paid)

o Hard Liquor at S$40.00 per bottle o Champagne at S$30.00 per bottle o Wine at S$20.00 per bottle o Beer barrel at S$200.00 per barrel

Documents

Catering Menu for Kim 08.30.13 updated · 3:00pm to 5:00pm • Birthday month promotion – Free Birthday cake (1.0kg) for orders above S$600.00 . Occasions Catering Delectable Delectable