Catering

Jessica Boardman
Private Catering

 

All dishes are subject to change depending on your needs and requirements. Seasonal produce may vary and availability for fresh produce may change depending on the time of year. All prices are open to negotiation depending on how many people I am catering for and any extra items you may like.

Vegetarian = (V)

Gluten free options = (G.F

 

Canapes and Tapas


Four of the following selections for $20 per head

  • Smoked salmon and caper infused crème fraiche roulade (G.F)
  • Prosciutto wrapped prawns with southern style dipping sauce (G.F)
            
  • Assorted savoury tartlets -spiced pumpkin and caramelised onion

                                                             -spinach and smoked fetta

                                                                  -glazed pulled pork

  • Caprese stuffed cherry tomatoes (V/G.F)
  • Petit watermelon cucumber and fetta cubes (V/G.F)
  • Lemon pepper crusted fresh fish with pickled cucumber and preserved lemon aioli
  • Bite size crispy skin pork belly pieces topped with apple mouse (G.F)
  • Seared scallops with pea puree and beetroot relish (served in the shell) (G.F)
  • Sous vide octopus on smoked carrot puree with salsa verde (G.F)
  • Sesame coated potato, red pepper and chorizo skewers
  • Goats cheese cakes with caviar and dill
  • Spiced sweet potato fritters with garlic yoghurt and whipped avocado (V/G.F)

 

Two course alternate drop menu


$40 per head for the two course or $30 for the main course only

Entrée selection

  • Paperbark roasted duck breast with parsnip puree, plum jus and Persian herbs (G.F)
  • Seared fresh fish, rocket salad, strawberry salsa and verjuice dressing (G.F)
  • Mushroom and mascarpone tarts (V)
  • Scorched nectarine and goats cheese salad with chargrilled lamb back strap (G.F)
  • Celeriac pieces slow roasted in truffle butter with zesty herb sauce and warm tomato
    salsa (V/G.F)

 Main selection

  • Polenta stack with Mediterranean vegetables smoked fetta and romesco sauce (V/ G.F)
  • Confit chicken Maryland, smoked carrot puree, braised leek and micro herbs (G.F)
  • Angus beef tenderloin, 18 hour slow roasted cipollini onion, parmesan risotto and bourbon glaze
  • King prawn ravioli with bisque sauce, fresh shallots and spiced pumpkin
  • Butterflied quail on prosciutto, melon and gorgonzola salad finished with beetroot reduction (G.F)

 

Buffet and banquette style menu


Prices start at $20 per head for one selection of meat, two salads and one warm dish

Meat selection

  • Spit roast of pork, beef, lamb, turkey or chicken
  • Whole baked fish
  • BBQ options such as; -gourmet skewers with vegetables, chicken, prawns or beef
      • stuffed chicken breast
      • marinated baby octopus

     

Salads

  • Moroccan vegetable and cous cous
  • Nicoise
  • Rustic potato
  • Pear, walnut, rocket and goats cheese
  • Spiced sweet potato, fetta, spinach and balsamic

Warm dishes

  • Risotto (various flavours) (G.F)
  • Lemon, garlic and butter roasted potatoes (G.F)
  • Mediterranean vegetable bake (G.F)
  • Handmade pasta in fresh herb sauce with shaved parmesan
  • Soft polenta with fetta and spiced vegetables (G.F)

 

Dessert menu $7 per head


  • Crème brulee
  • Berry pannacotta
  • Individual tiramisu
  • Individual mousse cakes
  • Baked cheese cakes
  • Flourless chocolate cake

 

 

Please contact me on 0402 727 487