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GRAZING TABLE
A great alternative to canapes and starters. Your guests can walk around and socialize while eating, and it will give people who don’t know each other something to chat about. The grazing table will be topped up so that it always looks spectacular.
Italian Antipasto Table
Featuring an array of Italian meats like prosciutto, salami, capicola, assorted Italian cheeses, marinated olives, artichokes, sun-dried tomatoes, bruschetta, focaccia, caprese skewers, stuffed peppers, grissini, melon, figs, nuts, and balsamic dipping sauce, this table is a true taste of Italy.
Vegan Paradise Table
A plant-based delight with vegan cheeses, falafel, stuffed grape leaves, quinoa salad, beetroot hummus, avocado toast, vegetable sushi, cucumber cups, edamame, fruit skewers, mixed nuts, olives, marinated tofu, rice paper rolls, spinach pies, kale chips, seed crackers, and a variety of dips.
Vegan Garden Delight
An array of vegan delicacies including beet hummus, cashew cheese, stuffed vine leaves, quinoa salad, avocado toast, marinated tofu, vegetable sushi, falafel, ratatouille, stuffed mushrooms, vegan spring rolls, roasted chickpeas, fruit skewers, dark chocolate truffles, seed crackers, veggie chips, kale chips, and almond butter.
Global Cheese & Charcuterie Board
A worldly assortment with Brie, Gouda, Manchego, Roquefort, Cheddar, goat cheese, blue cheese, Camembert, prosciutto, chorizo, mortadella, pâté, smoked salmon, pickles, fig jam, honeycomb, fresh fruits, dried fruits, mixed nuts, artisanal breads, and a variety of crackers.
French Countryside Table
Elegance meets rustic charm with a selection of French cheeses, pâté, baguette slices, quiche, ratatouille, niçoise salad, figs, grapes, cherry tomatoes, macarons, chocolate truffles, madeleines, palmiers, gougères, tapenade, onion jam, and a selection of mustards and cornichons.
Seafood Lovers’ Spread
A luxurious display featuring smoked salmon, shrimp cocktail, oysters, ceviche, sushi, sashimi, crab claws, lobster tails, smoked trout, mussels, scallop ceviche, calamari salad, seaweed salad, tartar sauce, cocktail sauce, lemon wedges, mini fish tacos, and caper berries.
Global Vegetarian Journey
A diverse and colorful array of vegetarian delights from around the world, including stuffed samosas, empanadas, paneer tikka, spanakopita, dolmas, vegetable tempura, caponata, couscous salad, cheese-stuffed mushrooms, mini quiches, stuffed bell peppers, eggplant rollatini, fruit tarts, chocolate-dipped strawberries, and assorted dips.
Asian Fusion Feast
An exotic spread with sushi, sashimi, spring rolls, dim sum, edamame, tempura, teriyaki skewers, noodle salads, Peking duck pancakes, coconut rice, mango sticky rice, lychee, dragon fruit, sesame balls, and an assortment of dipping sauces.
American BBQ Extravaganza
A hearty display of smoked brisket, pulled pork, ribs, cornbread, coleslaw, baked beans, mac and cheese, potato salad, pickles, corn on the cob, apple pie, pecan pie, brownies, and an assortment of BBQ sauces and rubs.
Latin American Fiesta
A colorful array of ceviche, empanadas, tacos, arepas, tamales, churros, flan, tres leches cake, guacamole, salsa, pico de gallo, black bean salad, grilled corn, stuffed jalapeños, and a variety of hot sauces and tropical fruits.
CANAPES
Delicious starters served to your guests as they mingle or at the table on platters. Mix and match for the perfect fit.
Beetroot and Goat Cheese Tartlets: Small pastry tartlets filled with a creamy goat cheese and topped with thinly sliced, roasted beetroot.
Caviar on Blini: Classic Russian blinis topped with a dollop of crème fraîche and high-quality caviar.
Smoked Salmon and Dill Cream Cheese Pinwheels: Thin slices of smoked salmon rolled with a dill-infused cream cheese.
Truffle Arancini: Crispy fried rice balls infused with truffle oil and filled with a gooey mozzarella center.
Duck Confit Crostini: Small slices of toasted bread topped with rich duck confit and a drizzle of balsamic glaze.
Lobster and Avocado Mini Tacos: Mini taco shells filled with succulent lobster meat and topped with a smooth avocado cream.
Prawn Cocktail Shots: Individual shot glasses filled with a zesty cocktail sauce and a large, succulent prawn.
Wild Mushroom and Gruyere Puffs: Puff pastry bites filled with a creamy mixture of wild mushrooms and melted Gruyère cheese.
Mini Beef Wellingtons: Bite-sized versions of the classic dish, featuring tender beef and mushroom duxelles wrapped in puff pastry.
Fig and Prosciutto Bruschetta: Toasted bruschetta topped with a slice of prosciutto, fresh fig, and a drizzle of honey.
Caprese Skewers with Balsamic Glaze: Cherry tomatoes, fresh basil, and mozzarella balls skewered and drizzled with a balsamic reduction.
Smoked Duck Breast on Cranberry Crostini: Thinly sliced smoked duck breast atop a cranberry compote on a small crostini.
Caviar and Sour Cream Blinis: Petite blinis topped with a dollop of sour cream and a generous spoonful of high-quality caviar.
Seared Scallops with Mango Salsa: Perfectly seared scallops served with a fresh mango and cilantro salsa.
Prosciutto-Wrapped Melon Balls: Sweet melon balls wrapped in thinly sliced prosciutto and secured with a toothpick.
Mini Lobster Rolls: Small, soft buns filled with a creamy lobster salad.
Goat Cheese and Fig Tartlets: Crisp tart shells filled with creamy goat cheese and topped with a slice of fresh fig.
Truffle Arancini: Crispy risotto balls infused with truffle oil and filled with a gooey cheese center.
Beef Carpaccio on Parmesan Crisps: Thin slices of raw beef carpaccio served on homemade Parmesan cheese crisps.
Balsamic Glazed Pear with Gorgonzola: Pear slices glazed with balsamic vinegar and topped with crumbled Gorgonzola cheese.
Salmon Tartare in Cucumber Cups: Fresh salmon tartare served in hollowed-out cucumber cups.
Mini Caprese Skewers: Cherry tomatoes, mini mozzarella balls, and basil leaves skewered and drizzled with balsamic glaze.
Peking Duck Pancakes: Small pancakes topped with hoisin sauce, shredded Peking duck, cucumber, and scallions.
Crab Stuffed Mushrooms: Button mushrooms stuffed with a rich crabmeat and cream cheese filling.
Endive with Blue Cheese and Walnuts: Endive leaves filled with blue cheese cream and topped with candied walnuts.
Chorizo and Manchego Cheese Croquettes: Deep-fried croquettes filled with a spicy chorizo and Manchego cheese mixture.
Avocado and Shrimp Ceviche Spoons: Avocado and shrimp ceviche served on small spoons for easy eating.
Lamb Kofta with Tzatziki Dip: Mini lamb kofta balls served with a side of cooling tzatziki sauce.
Mini Quiche Lorraine: Bite-sized quiches filled with bacon, cheese, and a creamy egg mixture.
Saffron and Parmesan Risotto Balls: Creamy saffron risotto balls, breaded and fried to perfection, served with a Parmesan aioli.
Seared Tuna with Wasabi Mayo: Thin slices of seared tuna served on a crisp cracker with a dollop of wasabi mayo.
Stuffed Quail Eggs: Hard-boiled quail eggs, halved and filled with a flavored mayonnaise mixture.
Roasted Pepper and Goat Cheese Mousse in Cucumber Cups: Small cups made from cucumber filled with a light goat cheese and roasted pepper mousse.
Venison Tartare on Rye Toasts: Finely chopped venison tartare seasoned and served on small rye bread toasts.
Grilled Halloumi and Peach Skewers: Alternating pieces of grilled halloumi cheese and fresh peach, lightly drizzled with olive oil.
Crab and Avocado Sphere: A delicate sphere of crab meat and avocado puree, garnished with microgreens.
Vegan Canapes
Avocado and Edamame Crostini: Creamy mashed avocado and edamame on crispy crostini, sprinkled with sesame seeds and a dash of lime zest.
Beetroot Hummus on Cucumber Rounds: Vibrant beetroot hummus elegantly piped onto cool cucumber rounds, garnished with microgreens for a fresh touch.
Mini Vegan Tacos with Jackfruit Carnitas: Small corn tortillas filled with pulled jackfruit carnitas, topped with avocado cream and pickled red onions.
Wild Mushroom Tartlets: Savory mini tartlets filled with a rich wild mushroom and thyme mixture, topped with a tiny sprig of fresh thyme.
Roasted Red Pepper and Walnut Pinwheels: Roasted red pepper and walnut spread, rolled in delicate puff pastry sheets, sliced into bite-sized pinwheels.
LARGE PLATED MEALS
Elegantly presented and ready for self-serving at the table. All tables include a selection of artisan fresh breads with olive oil, pesto and dukka.
Beef Fillet
Beef Fillet with Truffle Butter: Seared medium-rare, topped with rich truffle butter, served with parmesan risotto.
Bordelaise Beef Fillet: Red wine reduction, shallots, roasted baby carrots, and herb-infused pomme purée.
Peppercorn-Crusted Beef Fillet: Brandy cream sauce, crisp haricots verts, and dauphinoise potatoes.
Beef Fillet with Foie Gras: Topped with seared foie gras, Madeira sauce, accompanied by sautéed spinach.
Asian Glazed Beef Fillet: Soy-honey glaze, stir-fried bok choy, and jasmine rice.
Lamb Leg
Herb-Crusted Rack of Lamb: Sliced and presented with a velvety red wine reduction sauce, accompanied by roasted baby vegetables and a dauphinoise potato.
Slow-Cooked Lamb Leg: shredded and served on a bed of couscous or quinoa, garnished with fresh pomegranate arils, mint leaves, and a drizzle of reduced cooking jus.
Lamb Leg Roulade: sliced into medallions and served with a rosemary-infused lamb jus, alongside a medley of Mediterranean vegetables.
Spiced Lamb Leg: sliced and served over a bed of apricot-studded couscous, accompanied by a tangy yogurt sauce and garnished with toasted almonds and fresh cilantro.
Lamb Leg Carpaccio: drizzled with truffle oil and topped with shaved Parmesan cheese, capers, arugula, and a sprinkle of sea salt and freshly cracked black pepper.
Lamb Rack
Herb-Crusted Rack of Lamb with Mint Jus: Rosemary, thyme crust; served with mint-infused jus and roasted fingerling potatoes.
Rack of Lamb with Pomegranate Glaze: Pomegranate reduction, charred asparagus, and a sprinkle of crumbled feta.
Moroccan Spiced Lamb Rack: Cumin, coriander rub, apricot couscous, yogurt drizzle.
Lamb Rack with Red Wine Reduction: Seared to perfection, red wine sauce, garlic mashed potatoes, steamed broccolini.
Provençal Lamb Rack: Dijon mustard coating, ratatouille side, olive tapenade topping.
Pork Belly
Crispy Pork Belly with Apple Cider Glaze: Succulent, slow-roasted pork,caramelized with a sweet-tart apple cider reduction, atop creamy celeriac mash.
Five-Spice Pork Belly: Tender pork, infused with aromatic Chinese five-spice, served with stir-fried Asian greens and steamed jasmine rice.
Maple-Glazed Pork Belly: Rich, maple syrup glazed pork, roasted to perfection, accompanied by a delicate parsnip purée and sautéed green beans.
Pork Belly with Bourbon Peach Sauce: Slow-cooked to crispy perfection, drizzled with a smoky bourbon peach sauce, and served with buttery cornbread.
Pork Belly Confit with Apple Slaw: Gently confit pork, crisped up, paired with a tangy apple slaw, and a hint of thyme, creating a symphony of flavors.
Chicken Breast
Chicken Breast with Wild Mushroom Sauce: Pan-seared to golden perfection, draped in a creamy wild mushroom sauce, served with truffled potato purée.
Herb-Crusted Chicken Breast with Lemon Butter: Delicately herb-crusted, bathed in a zesty lemon butter sauce, alongside char-grilled asparagus and saffron-infused orzo.
Chicken Breast Roulade with Spinach and Ricotta: Tender roulade filled with creamy ricotta and spinach, drizzled with a sun-dried tomato coulis, presented with roasted Mediterranean vegetables.
Chicken Breast with Tarragon Cream Sauce: Elegantly poached, served with a velvety tarragon cream sauce, accompanied by petite Parisian carrots and buttery duchess potatoes.
Miso Glazed Chicken Breast with Bok Choy: Asian-inspired, miso-glazed chicken, perfectly balanced with steamed bok choy and a side of delicate jasmine rice.
Duck
Confit Duck Leg with Orange Glaze: Slow-cooked to tender perfection, with a sweet citrus glaze, served alongside a fennel and pomegranate salad.
Duck Leg with Cherry Reduction: Richly roasted, paired with a tart cherry sauce, complemented by creamy polenta and crisp green beans.
Five-Spice Duck Leg with Plum Sauce: Asian-inspired, spiced with aromatic five-spice, served with a sweet plum sauce and fragrant jasmine rice.
Duck Leg Cassoulet: Traditional French cassoulet with white beans, enriched with the depth of slow-cooked duck, and a crusty breadcrumb topping.
Braised Duck Leg with Port Wine Sauce: Braised to fall-off-the-bone tenderness, in a luxurious port wine reduction, accompanied by rosemary roasted potatoes.
Market Fish
Pan-Seared Market Fish with Beurre Blanc: Delicately seared to a golden crisp, draped in a velvety beurre blanc, served with sautéed spinach and herbed new potatoes.
Market Fish en Papillote with Julienne Vegetables: Gently steamed in its own parchment parcel, unveiling tender, aromatic flavors, accompanied by thinly sliced seasonal vegetables.
Grilled Market Fish with Mediterranean Salsa: Perfectly grilled, topped with a vibrant medley of olives, tomatoes, capers, and fresh herbs, alongside a quinoa and cucumber salad.
Market Fish with Citrus Fennel Salad: Lightly seared and served with a refreshing salad of fennel, orange, and arugula, dressed in a citrus vinaigrette.
Market Fish Risotto with Saffron Broth: Poached in a fragrant saffron broth, nestled atop a creamy, Parmesan-infused risotto, garnished with delicate microgreens.
Other Seafood
Mussels in White Wine Sauce: Fresh mussels steamed in a fragrant white wine, garlic, and herb broth, served with artisanal sourdough for dipping.
Seared Scallops with Cauliflower Purée: Perfectly seared scallops on a smooth cauliflower purée, drizzled with a brown butter sauce and garnished with microgreens.
Crayfish Thermidor: Succulent crayfish meat in a creamy, brandy-infused thermidor sauce, broiled to golden perfection, served with a delicate parmesan crisp.
Oyster Trio: A selection of oysters prepared three ways – Rockefeller, Kilpatrick, and fresh on the half shell, each offering a unique taste experience.
Scallop and Crayfish Risotto: Creamy Arborio rice risotto, enriched with seared scallops and tender crayfish tails, finished with a touch of lemon zest and parsley.
Venison
Venison Loin with Juniper Berry Jus: Perfectly roasted loin, infused with earthy juniper berries, alongside buttery celeriac mash and charred Brussels sprouts.
Braised Venison Shank with Gremolata: Slow-braised to melt-in-the-mouth tenderness, in a red wine sauce, topped with zesty gremolata, served with creamy polenta.
Grilled Venison with Wild Mushroom Ragout: Expertly grilled to highlight its natural flavors, paired with a luxurious wild mushroom ragout and silky sweet potato puree.
Vegetarian
Wild Mushroom Risotto with Truffle Oil: Creamy Arborio rice, enriched with assorted wild mushrooms, finished with a drizzle of aromatic truffle oil and Parmesan shavings.
Butternut Squash Ravioli in Sage Butter: Handmade ravioli filled with sweet butternut squash, tossed in a nutty sage brown butter sauce, topped with toasted pine nuts.
Eggplant Involtini with Ricotta and Spinach: Thinly sliced eggplant rolled with herbed ricotta and spinach, baked in a rich tomato sauce, and finished with melted mozzarella.
Roasted Cauliflower Steak with Romesco Sauce: Thick-cut cauliflower steak, perfectly roasted, served with a vibrant and nutty Romesco sauce, garnished with microgreens.
Beetroot Tart Tatin with Goat Cheese: Caramelized beetroot on a flaky pastry base, inverted for a stunning presentation, topped with creamy goat cheese and balsamic reduction.
Vegan
Chickpea Panisse with Tomato Confit: Crispy chickpea fries, accompanied by slow-roasted tomato confit and a drizzle of basil-infused olive oil.
King Oyster Mushroom ‘Scallops’: Sliced and seared king oyster mushrooms, mimicking scallops, served with pea purée and lemon-garlic foam.
Vegan Beet Tartare: Finely diced beetroot seasoned with capers, mustard, and shallots, topped with avocado mousse, served with crisp crostini.
Charred Eggplant with Tahini Drizzle: Smoky grilled eggplant, drizzled with creamy tahini, pomegranate seeds, and fresh parsley, alongside quinoa tabbouleh.
Roasted Cauliflower with Lentil Ragout: Whole roasted cauliflower, presented over a hearty lentil and vegetable ragout, garnished with fresh cilantro and toasted almonds.
PERFECT OPTIONS TO ACCOMPANY YOUR MAINS
A variety of vegetables and salads that you can choose to match with your main course option.
Slaw
Asian-style Red Cabbage Slaw: Thinly sliced red cabbage, carrots, and scallions, dressed in a sesame-ginger vinaigrette, garnished with toasted sesame seeds.
Apple and Walnut Coleslaw: Crisp apples and crunchy walnuts mixed with shredded cabbage, in a creamy yogurt dressing, subtly spiced with cinnamon.
Fennel and Citrus Slaw: Shaved fennel, orange segments, and red cabbage, tossed in a citrus vinaigrette, topped with fresh dill and pomegranate seeds.
Beetroot and Carrot Slaw: Julienned beetroot and carrot, with a hint of orange zest, in a light balsamic dressing, sprinkled with goat cheese crumbles.
Spicy Mango Slaw: A vibrant mix of shredded cabbage, ripe mango, and red chili, in a lime and honey dressing, finished with fresh cilantro.
Salad
Roasted Beet and Goat Cheese Salad: Tender roasted beets, crumbled goat cheese, candied walnuts, and fresh arugula, drizzled with a honey-balsamic vinaigrette.
Pear and Gorgonzola Salad: Thinly sliced ripe pears, creamy Gorgonzola, toasted pecans, and mixed greens, tossed in a light champagne vinaigrette.
Watermelon and Feta Salad: Juicy watermelon cubes, crumbled feta, fresh mint, and black olives, seasoned lightly and drizzled with extra virgin olive oil.
Grilled Asparagus and Parmesan Salad: Char-grilled asparagus spears with shaved Parmesan, lemon zest, and a sprinkle of toasted pine nuts, served with a lemon vinaigrette.
Heirloom Tomato and Burrata Salad: Colorful heirloom tomatoes, creamy burrata cheese, fresh basil, and a drizzle of aged balsamic glaze, seasoned with flaky sea salt.
Vegetable
Grilled Asparagus with Hollandaise: Tender asparagus spears grilled to perfection, served with a rich and creamy hollandaise sauce.
Roasted Rainbow Carrots with Herb Butter: Colorful carrots roasted until sweet, glazed with a herby garlic butter, and sprinkled with coarse sea salt.
Sautéed Green Beans with Almond Slivers: Crisp green beans lightly sautéed, topped with toasted almond slivers and a squeeze of fresh lemon juice.
Caramelized Brussels Sprouts with Pancetta: Brussels sprouts caramelized with diced pancetta, finished with a drizzle of aged balsamic vinegar.
Creamed Spinach with Nutmeg: Spinach cooked to a velvety texture in a creamy, nutmeg-infused béchamel sauce.
Honey Glazed Baby Beets with Goat Cheese: Baby beets roasted and glazed with honey, served with crumbled goat cheese and fresh mint.
Butternut Squash Puree with Cinnamon: Silky butternut squash puree, subtly spiced with cinnamon, and enriched with a hint of maple syrup.
Baked Sweet Potato with Sage Brown Butter: Sweet potatoes baked until tender, topped with a sage-infused brown butter and a sprinkle of flaked sea salt.
Ratatouille Provencal: A traditional French ratatouille, featuring layers of eggplant, zucchini, and bell pepper, simmered in a rich tomato sauce.
Charred Corn with Lime and Chili Butter: Fresh corn on the cob, charred to bring out its sweetness, brushed with lime and chili-infused butter.
Kumara Mash with Cinnamon Butter: Smooth, whipped kumara (sweet potato) enhanced with a hint of cinnamon and rich butter, creating a sweet and savory harmony.
Roasted Pumpkin with Sage and Pine Nuts: Cubes of pumpkin roasted with fresh sage and garlic, finished with toasted pine nuts and a drizzle of balsamic reduction.
Honey-Glazed Carrots with Thyme: Baby carrots roasted to bring out their natural sweetness, glazed with honey and fresh thyme for a delightful earthy note.
SMALL MEALS FOR CASUAL EVENTS
Let your guests walk and mingle while they eat. Served in a biodegradable noodle boxes.
Korean BBQ Tacos: Soft tortillas filled with spicy Korean BBQ beef, tangy kimchi, and a drizzle of creamy sriracha mayo.
Cajun Shrimp Po’Boy: Crispy fried shrimp in a toasted baguette, topped with fresh lettuce, tomato, and a zesty remoulade sauce.
Gyro Wrap: Grilled lamb with tzatziki, tomatoes, onions, and feta, wrapped in a soft, warm pita bread.
Teriyaki Chicken Bowl: Sticky rice topped with teriyaki glazed chicken, pickled vegetables, and a sprinkle of sesame seeds.
Vietnamese Banh Mi Sandwich: Baguette filled with seasoned pork, pickled carrots, cucumbers, cilantro, and a spicy chili sauce.
Caribbean Jerk Chicken Skewers: Spicy jerk-marinated chicken skewers served with a cooling mango salsa.
Meatball Sub: Hearty meatballs in marinara sauce, topped with melted mozzarella in a crusty Italian roll.
BBQ Pulled Pork Sliders: Slow-cooked pulled pork in a smoky BBQ sauce, served on mini buns with coleslaw.
Mexican Street Corn (Elote): Grilled corn on the cob, slathered in creamy lime sauce, and sprinkled with cotija cheese and chili powder.
Fish and Chips: Beer-battered fish served with thick-cut fries and a side of tartar sauce.
Moroccan Lamb Tagine Wrap: Slow-cooked lamb tagine with apricots and almonds, wrapped in a warm flatbread.
Chicken Satay: Grilled chicken skewers marinated in Thai spices, served with a peanut dipping sauce.
Chicken Tikka Roll: Chicken tikka wrapped in naan with a mint-cilantro yogurt sauce and onions.
French Duck Confit Crepe: Savory crepe filled with tender duck confit, caramelized onions, and a touch of Dijon mustard.
Argentinian Choripán: Grilled chorizo in a crusty roll, topped with chimichurri sauce.
Kofta Kebab: Grilled spiced lamb kofta served in flatbread with yogurt sauce and fresh salad.
Paella Valenciana: Saffron-infused rice with chicken, rabbit, and vegetables, cooked in a traditional paella pan.
Brazilian Coxinha: Deep-fried dough filled with shredded chicken and cream cheese, a popular street food snack.
Buffalo Chicken Wings: Spicy buffalo sauce-coated wings, served with blue cheese dip and celery sticks.
Peruvian Ceviche: Fresh fish cured in citrus juices, with onions, cilantro, and sweet potato.
Arancini Balls: Crispy fried risotto balls stuffed with mozzarella and served with marinara dipping sauce.
Beef Pie: Hearty beef and gravy encased in flaky pastry, a classic down under.
German Bratwurst with Sauerkraut: Juicy bratwurst in a bun, topped with sauerkraut and mustard.
Ethiopian Beef Tibs: Spicy marinated beef, stir-fried with peppers and onions, served with injera.
Middle Eastern Falafel Wrap: Crispy falafel balls in a pita with hummus, tahini, and pickled vegetables.
Chinese Peking Duck Pancakes: Crispy duck with hoisin sauce, cucumbers, and scallions, wrapped in a thin pancake.
Filipino Adobo Chicken Rice Bowl: Chicken adobo over steamed rice, garnished with green onions and a side of atchara.
Beef Stroganoff Piroshki: Baked pastries filled with creamy beef stroganoff.
Poutine: Fries topped with cheese curds and smothered in rich gravy.
South African Bunny Chow: Hollowed-out bread filled with spicy curry, a Durban street food favorite.
SMALL DESSERTS
Smaller desserts that allow your guests to sample a variety of choices. Served as a buffet bar or family-style on each table.
Mini Lemon Meringue Tarts: Delicate pastry shells filled with zesty lemon curd and topped with a light, torched meringue.
Dark Chocolate Truffles: Rich and velvety dark chocolate truffles, dusted with cocoa powder.
Raspberry Rose Panna Cotta: Creamy panna cotta infused with rose water and topped with fresh raspberries.
Matcha Green Tea Cakes: Small, moist green tea-flavored cakes, glazed with a matcha icing.
Miniature Crème Brûlée: Classic vanilla crème brûlée in miniature ramekins, with a perfectly caramelized sugar top.
Pear and Almond Tartlets: Small tarts filled with almond cream and topped with thinly sliced poached pear.
Chocolate Mousse with Gold Leaf: Rich chocolate mousse topped with a delicate piece of edible gold leaf.
Mango and Sticky Rice: A small serving of Thai-inspired sweet sticky rice paired with fresh mango slices.
Mini Pavlovas with Mixed Berries: Individual pavlovas topped with whipped cream and a variety of fresh berries.
Tiramisu Cups: Layered tiramisu with mascarpone cheese and espresso-soaked ladyfingers, served in small glasses.
Lavender Honey Ice Cream: Delicate lavender-infused ice cream sweetened with honey, served in small scoops.
Petit Fours: Assorted small, decorated cakes, such as opera cake, lemon squares, and raspberry financiers.
Basil and Strawberry Sorbet: A refreshing sorbet combining the flavors of fresh strawberries and basil.
Salted Caramel Macarons: Perfectly baked macarons filled with a smooth salted caramel filling.
Saffron Poached Pears: Pears poached in a saffron-infused syrup, served chilled.
Chocolate Fondant with Raspberry Coulis: Mini chocolate fondants with a gooey center, served with a drizzle of raspberry coulis.
Cheese Plate with Honeycomb: A selection of fine cheeses served with pieces of honeycomb and fruit.
Rosewater and Pistachio Baklava: Layers of filo pastry, chopped pistachios, and rosewater syrup, cut into small pieces.
Passion Fruit Mousse: Light and airy passion fruit mousse, served in small glasses.
Espresso Pots de Crème: Rich and creamy espresso-flavored custards, served in tiny pots.
LOW AND SLOW COOKED BBQ
Cooked at your place or cooked at ours and delivered hot and ready to go. Choices of woods for smoking enthusiasts – apple, manuka, plum, cherry, oak, and more.
Texas Style Beef Brisket: Rubbed with our amazing Texas beef rub then smoked for 8 hours
Pulled Pork Shoulder: North Carolina style smoked free-range pork shoulder with sticky BBQ sauce
BBQ Split Chicken: Fast smoked and BBQed free-range chicken served with Alabama white BBQ sauce
St Louis Pork Ribs: Dry rubbed and smoked free-range pork rib racks served with sweet apple BBQ sauce
Beef Short Ribs: Texas style rubbed grass-fed beef ribs
Smoked Hotwings: Free-range chicken wings smoked then fried and served with a variety of hotsauces and ranch dressing
Bourbon BBQ Meatloaf: Grass-fed beef and free-range pork wrapped in homemade bacon slices
Vegan BBQ Selection: Cauliflower hotwings, Carolina style pulled oyster mushrooms, manuka smoked seitan, smoked tempeh
Jalapeno Cornbread: Cast iron pan cornbread with smoked jalapenos
Mac n’ Cheese: Rich and cheesy with home-cured thick-cut bacon
Potato Salad: Red potatoes with free-range egg, roasted red peppers, smoked paprika, celery, and BBQ mayo
South-Western Coleslaw: Red and green cabbage, coriander, red onion, lime and honey dressing
Sweet Potato Fries: Deep-fried sweet potato fries with chipotle aioli
Spiced Corn on the Cobb: Roasted corn with paprika, lime, coriander, gochujang
New Potato Lollipops: Wrapped in home-cured bacon and crispy roasted
Watermelon Jalapeno Salad: Watermelon with mint, jalapeno, vine tomato, honey, basil
Summer Succotash Salad: Grilled sweet corn with edamame, cherry tomatoes, tarragon dressing
BBQ Cowboy Beans: Smoked kidney, black-eyed, and pinto beans in a rich tomato mustard sauce
Pickled Watermelon Rind: Cinnamon and apple cider pickled watermelon rind
Marinated Tomato Salad: Selected heirloom tomatoes marinated with olive oil, mint, pink pepper, red onion
Breads, Buns, Rolls
American BBQ goes great in a bun or on bread. We offer the following options:
Classic soft dinner rolls, brioche burger buns, ciabatta, corn or flour tortillas, local sourdough, pide, bagels, wholemeal rolls, dark rye loaf, spelt long rolls, sesame baps, focaccia
INFORMAL CATERING FOR CASUAL EVENTS
We’ll come to your place with our mobile kitchen, BBQ, and spit roast and cook amazing creations for you and your guests. From a small gathering of 10 up to a large function for 100+ we’ve got you covered.
Classic Kiwi BBQ Options
Char-Grilled Steak: Eye Fillet, Sirloin, Scotch Fillet, T-bone, New York Rump, Brazilian Picanha
Roasted Lamb: Marinated Lamp Rack, Minted Lamb Chops, Lamb Rump
Free-Range Chicken: Marinated Split Chicken, Chicken Wings
Grilled Free-Range Pork: Loin Chops, Shoulder Chops, Marinated Pork Belly
Homemade Sausages: Venison and Sage, Andouille, Boerewors, Wild Boar and Watercress, Beef and Blue Cheese, Toulouse
Seafood: Coromandel Mussels, Marinated King Prawns, Crayfish, Whole Snapper, Salmon, Scallops
Spit Roast Options
Lamb
Shoulder, Leg, Whole
Pork
Shoulder, Leg, Hams, Ribs, Suckling Pig, Boar
Beef
Scotch, Rump, Eye Fillet, Sirloin
Fish
Snapper, Tarakihi, Salmon, Game Fish, Crayfish
Poultry
Whole Chicken Stuffed, Whole Chicken Split, Chicken Legs, Chicken Breast, Poussin, Whole Duck, Whole Turkey, Quail
Sides
Potato Salads
Roast Sweet Potato Salad, Roasted Red Onions, Green Beans, Feta, Balsamic
or
Gourmet Potato Salad, Chives, Applewood Smoked Bacon Lardons
Garlic Loaf: Toasted baguette, garlic, butter, fresh herbs
Mesculin Salad: Leaves, Cherry Tomatoes, Red Onion, Balsamic
Sides
Coleslaw
Red and green cabbage, coriander, red onion, lime and honey dressing
or
Oranges, Ginger, Green Cabbage, Sesame, Snow Peas, Ginger, Bok Choy
Corn on the Cobb: Roasted corn with paprika, lime, coriander, gochujang
Marinated Tomato Salad: Selected heirloom tomatoes marinated with olive oil, mint, pink pepper, red onion
New Potatoes: Roast Gourmet Potatoes, Fresh Rosemary, Garlic
Roast Vegetable Salad: Balsamic Roast Mediterranean Vegetables, Fresh Herbs, Garlic
Summer Asparagus and Beans: Grilled Asparagus Spears, Broad Beans, Charred Lemon
Breads, Buns, Rolls
Classic soft dinner rolls, brioche burger buns, ciabatta, corn or flour tortillas, local sourdough, pide, bagels, wholemeal rolls, dark rye loaf, spelt long rolls, sesame baps, focaccia
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