Kirribilli Catering Menu Package

KIRRIBILLI CATERING Curtin Student Guild, Building 104 Curtin University

EMAIL: [email protected] PHONE: (08) 9266 4336 WEB:www.guild.curtin.edu.auABN: 67 931 778 069

How to Order from Kirribilli Catering 3

Other Useful Information 3

Terms & Conditions 4

Morning Start 6

Morning and Afternoon Tea 7

Beverages and Treats 8

Gluten Free selection 8

Drop Off Lunch 9-10

Field Trip Lunches 11

Prêt a Manger: Gourmet individual salad 12

Prêt a Manger: Hot Lunch Pails 13

Express Platters 13

Corporate Lunch Packages 14-15

BBQ Menus 16

Salad Fix 17

Canapés Menu 18-19

VIP canapés experience 19

Bar List 20 - 21

Formal Sit down Dinner Menu 22 - 23

Equipment & Staffing 24

page



page 3

HOW TO ORDER FROM KIRRIBILLI CATERINGIn order to make the ordering process as smooth as possible, please provide us with the following details:

•Date - provide the date of your event

•Delivery address – including: Building & room number (floor level)

•Best entrance

•Is there a lift?

•If out of regular hours will someone be around to open any locked doors

•Any other details that are relevant to making a smooth delivery

•Delivery time & event start time (so we can deliver before your event starts)

When placing your booking with Room Bookings please consider adding extra time for setup and clearing purposes. We recommend 30 minutes either side of actual event.

•Collection time

Please note that all items must be at the specified collection point at this time otherwise they will need to be dropped off at Building 104 (the Main Cafeteria)

•Name of event

•Contact name and telephone during the event

Preferably a person present at the event

Invoice to:

Name

Department

OTHER USEFUL INFORMATION•Are tables provided at the venue? If not what size and what number are

required? (charges apply)

• Is linen required? (charges apply)

(cont)

HO

W T

O O

RD

ER



page 4

•Minimum Numbers: Most of our menus require a minimum number of serves. Please refer to the information on each menu regarding specific minimum requirements.

• Left Over Policy:Due to regulations of the Health Department and in line with industry standards, any food not consumed at an event may not be removed except by Kirribilli Catering Staff. No credit will be given for unused food or under attended events.

•Deliveries:There is a delivery, collection & administration fee of $20.00 per event for delivery / collection on Campus. This fee may be waived for events totalling over $120.00. All off campus deliveries will incur a delivery/service charge depending on the time and distance required to deliver and collect the items starting at $30.00Kirribilli Catering will deliver your order 10 to 15 minutes prior to the confirmed event starting time (unless otherwise stated). To ensure that your order is secure we recommend that someone be present to accept the delivery and to ensure the area is ready. Functions in public areas should not be left unattended and Kirribilli Catering accepts no responsibility for missing items once they are delivered.

•Pricing policy:Package prices are based on events held on Curtin University Campus during standard business hours – Monday to Friday. Events held on Saturday or Sunday or after hours will incur a surcharge and all pricing shall be confirmed on acceptance of your booking. Additional staff charges may apply for events running outside of pre-arranged times.All prices are correct at the time of printing and are subject to change without notice. Prices will be confirmed when finalizing your order unless your event has items charged on consumption

•Goods and Services Tax (GST)Prices contained in this package are inclusive of GST.

(cont)

•Are service staff required? Please note that in keeping with the terms & conditions of our liquor licence, service staff are compulsory when liquor is served at your event.

•Dietary requirements? (Please state at time of booking. Charges may apply)

some common requirements are:

VegetarianVeganGluten Free / Coeliac* Separate menu provided on page 9Dishes are prepared with gluten free products, the dishes are prepared in kitchens that also use gluten products therefore we cannot guarantee 100% gluten free.

Nut allergy * (all food served by Kirribilli catering may contain nuts or traces of nuts)

• Is glassware required?

TERMS & CONDITIONS

•Operating TimesKirribilli Catering’s standard operating hours are Monday to Friday from 8.00 am to 4.00 pm. All deliveries and collections required outside these times will incur a staffing fee and are subject to approval.

•Bookings, Adjustments and Confirmation:The Food & Beverage Office is open from 8.30 am to 4.00 pm Monday to Friday for your bookings however we require a minimum of 48 hours (2 working days) notification to be able to guarantee your booking or make changes to your event.

(Please note: bookings are not confirmed until you have received a written reply from the Catering Office.)

Larger functions, cocktail parties & events held outside of normal operating hours or requiring service staff needs to be booked and confirmed at least 7 working days in advance with the final numbers confirmed no later than 48 hours prior to the function.

HO

W T

O O

RD

ER



page 5

•Missing EquipmentAll equipment that is missing or damaged will incur full replacement cost. Please ensure that equipment is left packed at the delivery point. Missing items will be charged on the final invoice.

•Menus and ServiceWhile we provide a comprehensive choice of menus, we are prepared to discuss any dishes of individual preference or dietary requirements.

Food and Beverage service staff are not included in the menu pricing. Our friendly sales staff can advise you on suitable staffing levels and rates for your event. Extension of staffing times for your event must be arranged and confirmed prior to commencement of your event.

HO

W T

O O

RD

ER

For just $0.50 per guest you will receive all china crockery, stainless steel cutlery & glassware

Your catering will be provided with disposable plates, cups & cutlery unless specified otherwise – with the exception of tea & coffee service which will always be served in crockery



page 6

MORNING START - MINIMUM 10 SERVES PER ITEM Available from 8.00 am to 10.00 am Earlier bookings may attract a staffing & delivery fee

Chefs selection of sweet muffins $3.20

Croissant with butter and preserves $4.00

Assortment of freshly baked glazed danish pastries - 2 per serve $4.80

Sliced seasonal fruits $4.60

Chunky fruit kebab with honey and yoghurt $3.00

Warm ham and cheese croissant $5.20

Smoked salmon croissant $5.10

Mini croissant filled with smoked salmon, roquette and cream cheese

Breakfast quiche with ham and cheese $3.70

Bacon and egg roll $5.70

Vegetarian breakfast quiche with spinach and tomato $3.70

French toast fingers - 3 per serve $6.10

Bacon, cheese and tomato

MO

RNIN

G S

TART

All prices are per serve



page 7

MORNING AND AFTERNOON TEA - MINIMUM 10 SERVES PER ITEM

Available from 10.00 am to 4.00pm

Assorted premium cookies - 2 per serve $2.90

Including Melting Moments, Monte Carlos, Shortbread, Anzac...

Chefs selection of sweet muffins $3.20

Delicious sultana and custard snail danish $3.70

Freshly baked scones topped with whipped cream and preserves $3.20

Assortment of freshly baked glazed danish pastries - 2 per serve $4.80

Medley of baked cake slices - 2 slices per serve $4.90

Variety of individually wrapped petite cakes - 2 per serve $4.60

Selection of frosted profiteroles - 2 per serve $4.90



Smoked salmon, cucumber and cream cheese open scone $4.80

Selection of ganache filled macaroons $4.60

Traditional honey baklava $3.40

Warm sweet filo fingers served with chocolate sauce $3.70

Smoked salmon and cucumber finger sandwiches $5.50


MO

RNIN

G &

AFT

ERN

OO

N T

EA



page 8

BEVERAGESCoffee & Tea per person $3.40

Freshly brewed Curtin Student Guild Blend Brazilliano coffee & assorted Sir Thomas Lipton teas. Includes milk and selection of sweeteners.** Please note: only available for a MINIMUM of 10 guests

Chilled Fruit Juice 2.4 litres $9.90Assorted flavours including: Orange, Apple, Grape & Multi-V

Still Bottled Water1.5 litre bottle $3.40600ml bottle $2.40

Soft Drinks2 litre bottles - Including Pepsi Max & Solo $6.80600ml bottles $3.50

Other beverages can be arranged with prior notice

GLUTEN FREE SELECTIONChunky fruit kebab with honey and yoghurt $3.00Filled baguette $9.00Filled wrap $9.00Filled sandwich $9.00Quiche Lorraine $9.50Lunch meat pies $11.00Spinach and ricotta roll $9.50Pumpkin and basil pie $12.00Spinach and ricotta quiche $13.50Potato salad $8.90Rice salad $8.90Apple and rubarb crumble $6.00Blueberry friand $5.50Raspberry friand $5.50Seed bar $4.40Large white chocolate cookies $4.50Florentine small $3.90

Wrapped mints (bag) $6.20Wrapped cookies $3.40Health snack bars $2.20Chuppa Chups – bag of 10 $3.70Chocolate snack bars $2.00

BEV

ERA

GES

/ T

REA

TS /

GLU

TEN

FR

EE



page 9

DROP OFF LUNCH - MINIMUM 10 SERVES OF ANY ONE ITEMAvailable from 11.00am to 4.00pm

Rolls and sandwiches are made using award winning European style, handmade artisan bread. Filled with our chef’s selection of wholesome & generous fillings, which may include an assortment of roasted chicken breast, smoked salmon, leg ham, beef pastrami, salami, avocado, cream cheese, fresh salads & selection of chutneys

Assorted sandwiches (4 corners) $5.60on white, wholemeal & multi-grain bread

Freshly baked baguette - white & multigrain $6.70

Gourmet long roll - white & multigrain $6.60

Hand made bagels - baked fresh on premises $6.50

Wraps $6.70

Sushi assortment with pickled ginger and soy sauce - 2 per serve $3.50

Prawn Vietnamese rolls with hoisin $4.50

Chicken Vietnamese rolls with hoisin $4.50

Vegetarian Vietnamese rolls with hoisin $4.50

Quiche selection with a variety of fillings including vegetarian $2.90

Asparagus, mozzarella and prosciutto parcels $5.80

Crunchy herb and lamb pattie with minted yoghurt $3.90

Mini pies with a variety of fillings $3.30

Home style sausage rolls with tomato sauce - 2 per serve $3.80

Spinach and ricotta rolls with spicy tomato relish - 2 per serve $3.80

Crispy devilled chicken wing with chilli mayonnaise $3.30

Salt and pepper seasoned squid with lemon dipping sauce $3.90

Tempura battered fish goujons $4.10with tartare sauce and lemon wedges - 2 per serve

DR

OP

OFF

LU

NC

H



page 10

DROP OFF LUNCH (CONT) - MINIMUM 10 SERVES OF ANY ONE ITEM

Satay marinated chicken kebab with peanut dipping sauce $4.00

Handmade pastizzi (filled Maltese pastry) $3.30Chicken curry, perfect pizza, spinach and ricotta,

Slow cooked vegetarian ratatouille tartlet $3.30

Authentic Vegetarian curry puff $2.70Curried vegetables in flaky pastry with riata

Authentic Chicken curry puff $2.70Curried chicken in flaky pastry with riata

Filo cheese swirls with kalamata olive dip $2.80

Cheese selection-with dried fruit, nuts and crackers $7.90



Handmade authentic pastizzi (filled Maltese pastry) $3.30 apple, strawberry choc chip and ricotta

Medley of baked cake slices - 2 per serve $4.90

Mini vanilla slice $4.90

Selection of frosted profiteroles - 2 per serve $4.90

Variety of individually wrapped petite cakes - 2 per serve $4.60

For just $0.50 per guest you will receive all china crockery, stainless steel cutlery & glassware

Your catering will be provided with disposable plates, cups & cutlery unless specified otherwise – with the exception of tea & coffee service which will always be served in crockery


DR

OP

OFF

LU

NC

H



page 11

FIELD TRIP LUNCHES - MINIMUM 10 SERVES

These are conveniently packed in a paper bag with napkins and associated cutlery all ready for you to hit the road

Green Field lunch $17.60Filled assorted wraps Individual garden salad with dressingQuiche Lorraine Fruit salad 600ml bottle of water or bottle of orange juice

Strawberry Field lunch $17.60Filled assorted baguettes including vegetarian if requiredIndividual German potato saladRoasted chicken drumstick Strawberries and thick cream 600ml bottle of water or bottle of orange juice

WE RECOMMEND THAT YOU COLLECT YOUR ORDER FROM THE MAIN CAFé CLOSE TO YOUR DEPARTURE TIME


FIEL

D T

RIP

LU

NC

HES



page 12

PRÊT A MANGER

INDIVIDUAL GOURMET SALAD - MINIMUM 5 SERVES PER VARIETYAvailable from 11.00am to 4.00pm

Caesar Salad $8.90 Baby cos, candied bacon, shaved parmesan, croutons and creamy dressing Pumpkin Salad $10.00 With capsicum, chick-peas, spinach, cous cous & Extra Virgin Olive Oil dressing Moroccan Lamb Salad $11.00

Marinated lamb pieces, tomato, mizuna lettuce, chick peas, capsicum and riata dressing

Satay Chicken Salad $11.00Spicy satay chicken pieces, cucumber, peanuts, cos lettuce, bean shoots and coriander dressing

Thai Beef Salad $11.00With marinated beef slices, chilli, bean shoots, capsicum, rice noodles and soy, sweet chilli and sesame seed dressing

Mexican Rice Salad $8.90Jasmine rice, corn kernels, peas, red onion, mixed capsicums with a hot chilli vinaigrette

ALL SALADS SERVED WITH DISPOSABLE CUTLERY AND NAPKINS

PRÉ

T A

MA

NG

ER




page 13

PRÊT A MANGER

HOT LUNCH PAILS - MINIMUM 10 SERVES PER VARIETYAvailable from 11.00am to 2.30pm

Oriental Satay Chicken $12.20 Tender chicken and vegetables with a peanut and coconut sauce on a bed of jasmine rice

Curry of the Day $12.20 Chef’s delicious mild curry of the day served with jasmine rice

Beef Noodle $12.20 Stir-fried beef strips with vegetables and Hokkein egg noodles

Sweet and Sour Chicken $11.10 Crispy chicken fritters with a sweet and sour sauce served with steamed rice

Sweet and Sour Pork $11.10 Sweet and sour pork with served with steamed vegetables and rice

Vegetarian Noodles $10.50 Hokkein noodles with fresh vegetables, wok-fried with a chilli soy glaze

Special Fried Rice $10.50 With Chinese sausage, omelette and shrimp

Fettuccini $11.10 Fettuccini with Bolognaise sauce and grated parmesan cheese

Ravioli $11.10 Pumpkin and sweet potato ravioli with a noisette butter

Penne $11.10 Al dente penne pasta with English spinach, mushrooms and pesto cream sauce

ALL BOXES SERVED WITH DISPOSABLE CUTLERY AND NAPKINS

EXPRESS PLATTERS Available between 8.00am – 4.00pm, Monday - Friday

These platters are designed for easy ordering:

Sandwich platter $59.00 6 - Pieces of filled wraps 6 - Pieces of assorted baguettes 12 - Points of assorted sandwiches

Breakfast or morning tea platter $66.205 - Mini Danish5 - French toast fingers5 - Muffins5 - Mini smoked salmon croissants

Warm savoury platter $66.20 5 - Assorted pies 10 - Sausage rolls 10- Filo cheese twister

5 - Assorted mini quiche

Cheese platter $79.00 Assorted cheese selection - with dried fruit, nuts and crackers

Sweet treats platter $52.00 5 - Fruit kebabs 5 - Mini cakes 10 - Profiteroles 5 - macaroons

PRÉ

T A

MA

NG

ER



page 14

CORPORATE LUNCH PACKAGE - MINIMUM 16 SERVES Available from 11.00 am to 2.30 pm

Select one of the six following options for $24.80 per person

Lunch OneFresh bread rolls and butter

Hot and spicy chicken piecesSteamed barramundi with Asian greens, lemon butter

Jasmine riceColeslaw salad

Caramel slice

Fruit juices and water Freshly brewed coffee and fine teas with milk and sweeteners

Lunch TwoFresh bread rolls and butter

Sushi selectionHerb roasted chicken pieces

Seasonal vegetablesPotato salad

Fresh fruit kebabs with honey and yoghurt


CO

RPO

RA

TE L

UN

CH

ES



page 15

Lunch ThreeFresh bread rolls and butter

Quiche selectionChef’s curry of the day

Jasmine riceGreek salad

Carrot cake


Lunch FourFresh bread rolls and butter

Mini assorted piesChicken fricassee with leek and mushrooms

Mashed potatoPumpkin and cous cous salad

Passion fruit cheese cake


Lunch FiveFresh bread rolls and butter

Salt and pepper squidBeef lasagneGarden salad

Glazed profiteroles


Lunch SixFresh bread rolls and butter

Tempura fish goujonsBeef stroganoff

Steamed basmati riceCaesar salad

Fresh fruit platter


Items from our bar list can be added and will be charged on consumption. Wait staff can be added to your working lunch on

request, please discuss this option with our sales team

CO

RPO

RA

TE L

UN

CH

ES




page 16

BBQ MENUS - MINIMUM 50 SERVES

The Gourmet Sizzle BBQ

$22.00 per guest

Marinated chilli chicken filletsGourmet sausages (2 per serve)Ground beef rissolesCaramelized onionsSelection of soft bread rolls & butterPotato saladGarden saladFreshly sliced fruit platter

The Great Outdoors BBQ

$44.00 per guest

Marinated chilli chicken filletsGourmet sausages (2 per serve)Porterhouse steak brochette with Café de Paris butterGarlic & rosemary marinated French lamb cutletsCaramelized onionsPotato gratinFresh bread rolls & butterPasta salad with red onion, olives, capsicum, sun dried tomato, pesto & mayonnaiseRoma tomato slices with bocconcini, basil & drizzled with extra virgin olive oilMixed salad of summer greensSliced seasonal fruit platter Selection of cheeses with dried fruits, nuts & crackers

All menus include BBQ, tools, sauces & mustards, crockery, cutlery & napkins.

Halal, vegetarian and other dietary requirements can be catered for on request – please discuss when making your booking.

BAR

BEQ

UE

MEN

US



page 17

SALAD FIX - MINIMUM 10 SERVES OF ANY SALADAvailable from 11.00am to 2.30pm

Tossed Garden Salad $2.40 Mixed leaves, capsicum, cucumber, Spanish onion and cherry tomatoes with a balsamic dressing

Caesar Salad $3.00 Baby cos, candied bacon, shaved parmesan, croutons and creamy anchovy dressing

Greek Salad $3.70 Tomato, cucumber, red and green capsicum, red onion, feta cheese and kalamata olives with lemon dressing

Pumpkin and Cous Cous Salad $3.10 with capsicum, chick-peas, chopped parsley and cumin dressing

Potato Salad $3.10 with hard-boiled eggs, spring onion, mayonnaise and seeded mustard

Homemade Coleslaw $2.40 Shredded cabbage, carrot & Spanish onion

Russian Egg Salad $3.10 with lemon mayonnaise

Tomato, Bocconcini and Basil Salad $3.50 with Extra Virgin Olive Oil

Rice Noodle Salad $3.10 with chilli, bean shoots, capsicum and sesame seeds

Watermelon Salad $3.00 with goats cheese and olives

Pasta Salad $3.40 Cherry tomato, tuna and spring onion


SALA

D F

IX



page 18

CANAPé MENU - MINIMUM 50 SERVESAvailable from 3 pm to 9 pm - With service starting no later than 7 pm Menu A 4 cold items $13.50Menu B 6 cold items $15.80Menu C 3 cold items and 3 hot items $17.60Menu D 4 cold items and 4 hot items $23.20Menu E 5 cold items and 5 hot items $29.00Menu F 6 cold items and 6 hot items $33.30

Too many choices? Why not let our Executive Chef select your items?

Cold Canapes Smoked Tasmanian salmon and cream cheese pinwheels Poached pear, parmesan wrapped with shaved prosciutto, GF Cocktail ribbon sandwiches Assorted bite size sushi with pickled ginger and soy sauce, GF Prawn Vietnamese rice paper rolls, GF Air dried beef rolled with tomato pesto and ricotta, GF Nigiri selection, prawn, egg, salmon and tuna with wasabi mayonnaise, GF Kalamata olive and rosemary tartlets with goats’ cheese and pine nuts, V Asparagus, tripled smoked ham and cream cheese spirals, GF Cherry tomato, bocconcini and basil skewers, GF, V Exmouth prawn and fennel coleslaw petite tart Chive and Swiss brown mushroom frittata, GF, V Mini tandoori chicken wrap with cucumber raita Crostini with parsley hummus and pistachio dukkah, V Smoked chicken and caramelised pumpkin filoette Blue swimmer crab cake with sour cream and micro herbs Smoked salmon tartlets with dill and lemon zest Chicken Vietnamese rice paper rolls Vegetable Vietnamese rice paper rolls, GF, V Ratatouille pastry cups with pesto drizzle, V Tuna and lemon mayonnaise vol au vent

CA

NA

PÉ

MEN

U



page 19

Hot Canapés Mini crisp arancini and dijonaise dipping sauce Vegetable cigar spring rolls with plum sauce, V Water chestnut and shiitake mushroom puffs, V Grain fed King Island beef pie Free range chicken and baby leek pie Tender Moroccan lamb pie Individual quiche assortment Variety of filled handmade pastizzi Filo spinach & cheese rolls, V Nichirei tempura prawn with lemon dipping sauce Warm chorizo sausage crostini with black olive tapenade Succulent satay chicken kebab, GF Satay beef skewer with lemon grass, GF Chicken saltimbocca- with shaved prosciutto and fresh sage, GF Thai fishcakes with sweet chilli sauce Indian style vegetable curry puffs, V Prawn gow gee served on Japanese spoons with sesame dipping sauce Crispy chicken dim sim with hoisin sauce Pork and chive dumplings with a sweet red vinegar dressing Tempura style whiting fillet with tartare sauce Baked mushroom cup with fresh herbs and ricotta, GF Steamed emperor fillets in pandan leaves with coriander dressing, GF Pumpkin, cheese and rosemary baked pinwheels, V

Sweet Selection Glazed custard filled choux, V Mini chocolate mud cakes, V Boysenberry cheese cake bites, V Passionfruit cheese cake, V Lemon meringue pie, V Assorted ganache filled macaroons, V Petite vanilla custard slice, V Warm apple and cinnamon bites dusted with lemon sugar, V

VIP Canapés experienceFor VIP’s and special occasions chef’s selection is also on offerIncrease the profile of your event with local produce Add $2.00 for each item to your normal price (minimum 50 of each item)

Cold items Smoked duck breast, beetroot relish and French brioche toast Sesame seared tuna with ponzu dressing, GF Beef fillet tartar with truffle oil, GF Medley of wild mushrooms with smoked paprika cream, V Poached Shark Bay scallops with verjuice and apple salad, GF Fresh oysters with salmon caviar, crème fraiche and lime, GF

Hot items Linley valley pork tenderloin and pancetta mignon with seeded mustard, GF French trimmed lamb cutlets with char Sui sauce, GF Duck confit and panko croquettes with onion jam Quail breast and mushroom duxelle filo with port jus King prawn and potato cake with chilli and black sesame crust, GF Blue swimmer crab and caramelised fennel open pie Persian goat cheese and tomato tart, V

All of these items can be added to your event for that VIP touch. They are made fresh using mainly West Australian products and require a minimum of 7 days’ notice to secure the order.

CA

NA

PÉ

MEN

U




page 20

BAR LISTKirribilli Catering operates under Liquor License #6280099713. All prices are per bottle and will be charged on consumption. (Please note that in keeping with the conditions of our license we cannot sell alcohol without Kirribilli Catering service staff)

Under the Liquor Control Act 1988, it is an offence: To sell or supply liquor to a person under the age of 18 years on licensed or regulated

premises; or for a person under the age of 18 years to purchase, or attempt to purchase liquor on licensed or regulated premises.

BeerBoag’s Premium per bottle $6.80Boag’s Premium Light per bottle $5.80Little Creatures Pale Ale per bottle $6.80Little Creatures Rogers per bottle $5.80

SparklingThe Riddle Sparkling Brut Reserve $16.20South Australia A vibrant and bubbly texture combined with rich fruit flavours and toasty characters.

Houghton’s Quills Sparkling NV Pinot Noir Chardonnay $20.20Swan Valley – Western Australia Crisp and creamy palate with a fine bead.

Yarra Burn Sparkling Premium Cuvee $27.00Yarra Valley - Victoria Bright green apple and citrus flavours. This balanced and elegant wine exhibits a honey like texture while retaining its bright natural acidity.

Bay of Fires Sparkling Cuvee $41.70Tasmania Aromas of honey, oyster and fresh yoghurt characters introduce a soft, creamy palate with multi-layers of oyster, truffle and cherry brandy. Lingering, powerful and complex.

BAR

LIS

T



page 21

White WineThe Riddle Chardonnay $16.20South Australia Fresh peach flavours integrated with toasty oak characters and a creamy mouthfeel.

The Riddle Sauvignon Blanc $16.20South Australia A lively, crisp wine with fresh citrus flavours and light herbaceous undertones.

Houghton’s Quills Classic Dry White $20.20Swan Valley – Western Australia Fresh and lively with an abundance of tropical fruit flavours.

Amberley Chenin Blanc $24.80Margaret River - Western Australia Aromas reminiscent of tropical Asian fruits. Red apples, lychees and light herbal flavours dominate the palate.

Brookland Valley Verse 1 Sémillon Sauvignon Blanc $27.00Margaret River – Western Australia A fresh, crisp aromatic wine with bountiful flavour.

Kim Crawford Sauvignon Blanc $32.60Marlborough – New Zealand Characters of gooseberry, pink grapefruit and tropical fruits. The wine is mouthfilling with flavours of passionfruit and subtle herb.

Bay of Fires Pinot Gris $41.70Tasmania Fresh, lifted tropical and citrus characters supported with honeysuckle and spice.

Red WinesThe Riddle Cabernet Merlot $16.20South Australia Juicy blackcurrant and plum fruit flavours with soft oak characters.

Houghton’s Quills Cabernet Shiraz $20.20Swan Valley – Western Australia Softly textured with spicy berry fruits.

Amberley Secret Lane Cabernet Merlot $24.80Margaret River – Western Australia A complex red with raspberry jam and plums that predominate. It has a full-bodied luscious palate supported by fine-grained tannins.

Brookland Valley Verse 1 Cabernet Merlot $27.00Margaret River – Western Australia An intensely-flavoured, soft and complex Margaret River wine.

Tintara Shiraz $32.00Mc Laren Vale – South Australia With fine tannins and a silky texture

Bay of Fires Pinot Noir $43.80Tasmania Ripe cherry fruit with excellent intensity and depth of flavour and a well-balanced roundness of fruit and tannin structure.

C.W.Ferguson Cabernet Malbec $68.50Great Southern – Western Australia An elegant, full bodied wine displaying dark chocolate, satsuma plum and the added complexity of fine French oak.

Fruit Juice & Soft DrinkChilled Fruit Juice 2.4 litres $9.90 Assorted flavours including: Orange, Grape, Apple & Multi-V

Still Bottled Water 1.5 litre bottle $3.40 600ml bottle $2.40

Soft Drinks 2 litre bottles $6.80 Including Pepsi Max & Solo

600ml bottles $3.50

Other beverages can be arranged with sufficient notice

Under the Liquor Control Act 1988, it is an offence: To sell or supply liquor to a person under the age of 18 years on licensed or regulated

premises; or for a person under the age of 18 years to purchase, or attempt to purchase liquor on licensed or regulated premises.

BAR

LIS

T



page 22

FORMAL SIT DOWN DINNER - MINIMUM NUMBERS APPLY2 Course (Main & Dessert or Entrée & Main) from - $51.403 Course (Soup, Main & Dessert) from - $58.903 Course (Entrée, Main & Dessert) from - $68.404 Course (Soup, Entrée, Main & Dessert) from - $77.10

Prices do not include, staffing, equipment, linen or transport charges

SAMPLE MENU ITEMS

SoupsCreamy butternut pumpkin with basil & croutons

Cauliflower velouté with fresh cream & parsley

Cream of mushroom

Fresh leek & potato with chopped chives

Italian tomato with basil, bacon & croutons

Chicken & sweet corn

Spicy sweet potato

Split pea & ham

EntreesMarinated prawns with a fennel & dill coleslaw & an orange vinaigrette

Chicken & pine nut galantine with a tomato, avocado & basil salsa

Chicken liver parfait served warm on a crouton, with a port reduction

Seared scallop & chorizo salad with a lime dressing

(CONT...)

FOR

MA

L D

INN

ERS



page 23

Mediterranean vegetable & ricotta pressed terrine with a basil vinaigrette

Warm chicken tenderloin salad with prosciutto & balsamic reduction

Prawn, mussel & calamari tartlet with a creamy star anise sauce

Smoked salmon, cucumber & cheese parcels with a sourdough toast

Charred Tasmanian salmon with asparagus spears & dill mayonnaise

Prawn & avocado timbale with a fresh herb petite salad & a mustard dressing

MainsBaked chicken breast with rosti potatoes & a mushroom jus

Roasted sirloin of beef with red wine glaze, Gourmet potatoes & onion compote

Fresh fish fillet on a lemon scented risotto cake with a chive butter sauce

Pork mignon wrapped in bacon with a mustard sauce & creamy mash potato

Roasted duck legs with garlic potatoes & blackcurrant jus

Eye fillet of beef, served medium, with field Mushrooms & a cracked pepper sauce

Grilled Tasmanian salmon fillet with duchesse Potatoes & a lemon butter sauce

Braised Lamb shank with Italian tomatoes, garlic, Fresh herbs & creamy potato mash

Marinated lamb rump with chick pea puree & Moroccan spices

Parmesan & herb crusted chicken with creamy polenta

All main courses are served with Chef’s selection of seasonal vegetables

DessertsWarm sticky date pudding with a butterscotch sauce

Fresh strawberry Pavlova with King Island cream & raspberry coulis

White chocolate cheesecake with whipped cream & raspberry coulis

Individual apple & cinnamon strudel with brandy custard

Lemon cheesecake with palm sugar & citrus syrup

Coffee cheesecake with Kahlua cream sauce

Pear and almond strudel with stewed blueberries

Warm crepes with an orange liqueur sauce

Chef’s tiramisu with coffee syrup

Heart of chocolate mousse with Morello cherries


FOR

MA

L D

INN

ERS



page 24

EQUIPMENT & STAFFINGTo add the finishing touches to your event please consider the following items:

LINENExtra Large Trestle Cloth (no skirting required) $13.00Small Square (1.45m x 1.45m) $ 9.00Round Cloth (2.2m) $12.50Round Cloth (3.2m) $22.50Linen Napkins $ 2.50Chair Covers – lycra (fitted) from $6.00Chair Covers – regular from $5.50

EQUIPMENTTrestle Tables (1.8m length) $13.50Small Round Table (for scatter style) $ 8.00Tall Round table (1.1m high for scatter style) $12.00Large Round Tables (1.8m) $18.50Glassware from $0.60Crockery from $0.50

All missing items will incur full replacement cost

STAFFINGService Staff – per hour Monday to Friday (8.00 – 19.00) $34.00Chef – per hour Monday to Friday (8.00 – 19.00) $38.00Service Staff – Weekends $42.00Service Staff Public Holidays POAChef – After Hours, Weekends $50.00Chef – Public holidays POA

All of the above items and service staff are only available with a catering order.Prices subject to change without notice

EQU

IPM

ENT

& S

TAFF

ING



page 25

Documents

Kirribilli Catering Menu Package