Buffet Menus
BBQ Buffet Menu
* Aussie Beef Chipolata Sausages,
* Chicken Thigh Fillets marinated in Olive Oil Garlic Lemon
* Lamb French Cut Cutlets, served with Tomato Relish and Mustards
*Potato salad with bacon and egg
*Fresh garden salad
* Bread rolls and butter
Asian Style Buffet Menu
* Thai Red Curry Chicken and Fragrant Rice
* Asian 5 Spice Egg Noodles with Stir Fry Vegetable and Chicken
* Vietnamese Rice Paper Rolls
* Thai Marinated Lamb Cutlets with Asian Dipping Sauce
* Ginger Pork with Jasmine Rice
* Japanese Brown Rice Salad with Pickled Ginger, Avocado and Tofu
* Thai Chicken Noodle Salad with Thai Dressing
Italian Style Buffet Menu
* Vitello Tonnato
An Italian classic of cold, thinly sliced, roasted veal (Vitello)
with a sauce of puréed tuna (Tonno), Anchovy, capers, lemon and olive oil
* Whole Vegetarian Frittatas
* Spatchcock (quartered) marinated in Olive Oil, Garlic, Chilli and Thyme
* Rosemary infused lamb with red wine jus
*Mediterranean Mixed Vegetables
* Rocket, pear parmesan salad
Seafood Buffet Menu
* Fresh Prawns peeled with Tails and served with Whisk’ Seafood Sauce
* Lemon and Garlic Marinated Calamari
* Oysters with Mignonette Sauce
* Crispy Skin Salmon with Garlic Aioli
* Tossed Garden Salad
* Greek salad
Sit Down Menus
Entrée Menu
* Sydney Rock Oysters Natural with Mignonette Sauce
* Vegetable Terrine wit Soft Goat’s Cheese annd Salsa Verde
* Spinach and Ricotta Puff Pastry Tart, served with Lemon Oil on Fresh Rocket
* Tuna and Swordfish Carpaccio with Horseradish Cream and Fried Capers
* Calamari Salad with Fennel and Snap Peas served
with a Garlic and Herb Vinaigrette
* Prosciutto , Pinenuts and Pear Salad with Rocket and Gorgonzola
* Wild Mushroom Risotto with Parsley and Truffle Oil
* Roast Tomato Soup with Basil Pesto
Main Course Menu
* Slow Cooked Chicken Breast with Rosemary and Garlic
Served with Lemon Risotto
* Blue Eyed Cod Fillet on a bed of Wilted Spinach and Baby Leeks
Served with Black Olive and Caper Salsa
* Pan Fried Beef Fillet on Garlic Mash
with Crispy Prosciutto dressed with Red Wine and Eschalot Jus
* Crispy Skin Atlantic Salmon with Potato Rosti, Steamed Asparagus
and Lime and Chilli Aioli
* Veal Cutlet with Peponata Watercress and Soft Polenta
Oven Baked Ricotta Cannelloni with Fresh Tomato Sauce
and Balmain Bugs
* Grilled Lamb Backstrap served on Mash
withTrellis Tomatoes, Fetta and Pesto
Dessert Menu
* Flourless Chocolate Tart with Vanilla Mascarpone and Strawberries
* Rich Homemade Tiramisu with Chocolate Curls
* Vanilla Panna Cotta with Poached Fruit
* Vanilla and Lime Ricotta Tart with Summer Berry Compote
* Sticky Date Pudding with Double Cream and Butterscotch Sauce
* Cheese and Fruit Platter served with Lavosh Bread
Onsite chef required for the above menus.
For further details, call Kelly – Mobile 0411 969 612
sales@whisk-catering.com.au
Phone 02 9969 4110
