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Seated Dining with style

Award Winning Caterers

 

 

Spit Roast | Finger Food | BBQ | Sit Down Dinners

Seated Dining

Our seated dining experience offers you the flexibility to develop your menu to suit your event, from a formal gala dinner or awards night to a more relaxed wedding or social event.

Simply select the courses that will create the flow and feel you would like to experience and ACC Catering will look after the rest. Our seated dining menu offers exquisite restaurant quality meals, produced by our chefs from locally sourced produce and cooked fresh onsite.  Prices include, staff, crockery, cutlery, linen napkins and GST.

 

Please do not hesitate to contact one of our catering consultants to assist with developing a menu to suit your occasion.

 

SUMMER MENU

October - March

Canapés

Pre dinner canapés (4 pieces per person)
Select   2 items Group A,  2  items Group B

Extended canapés as a substitute for entree

Canapés: 60 - 90 minutes (8 pieces per person)
Select   5 items Group A,  3 items Group B

Canapés: 90 minutes (10 pieces per person)
Select   6 items Group A, 4 items Group B

Group A

Hand rolled meatballs, sweet chilli jam gf

Mini vegetable spring rolls, Vietnamese dipping sauce v

Curried vegetable Samosas, sweet soy sauce v

Gyoza, traditional Japanese dumpling, pan fried, dumpling vinegar

Smoked duck bruschetta, remoulade, roasted hazelnuts gfv

Mushroom cup, chick pea puree, goats cheese, preserved lemon v, gf

Trio of house made dips, Turkish bread v, gfv

Mini fish portions, lightly battered, basil aioli gfv

Bruschetta, Roma tomatoes, Spanish onion, basil, olive oil v, gfv

Caramelised onion and sherry tart, manchego cheese v, gfv

Home-made mini quiche  gfv
-       Caramelised onion and cured bacon
-       Roasted red pepper  v
-       Mushroom and spinach  v

Cocktail sausage rolls, tomato relish gfv

Pumpkin and sage arancini balls, burnt butter yoghurt v

Chicken breast strips, black sesame crumbed, Mentsuyu dipping sauce  

Spicy Thai chicken puffs, sweet chilli sauce   

Vegetable puffs, Moroccan spiced, tomato, cumin, coriander relish v

Chicken skewers, Moroccan spiced with red pepper harissa gf

Home-made gourmet petite pies  gfv
-       Beef and Guinness
-       Braised lamb and root vegetable
-       Butter chicken

Group B

Oysters – Coffin Bay Select 2
-       Gazpacho
-       Chorizo salsa  gf
-       Natural oysters served with lemon gf
-       Shallot vinegar  gf

Hand made sushi - sashimi, futomaki, nigiri, hosomaki, yukari, and temaki, pickled ginger, wasabi, soy ½ v, gfv

Scallop, pan seared, sweet corn puree, truffle oil gf

Smoked salmon tartlets, beetroot puree, crème fraiche 

Prawn cutlets wok tossed with lemongrass, galangal, kaffir lime leaves gf

Tandoori chicken skewers, beetroot raita gf

Mini bagels, smoked salmon, cream cheese, chives gfv 

Dim Sum
-       Pork Sui Mai
-       Crab meat & prawn dumpling
-       Vegetarian dumpling  v
Soy dipping sauce

Mini gourmet pizzas gfv
-       Basil pesto, bacon and pine nut
-       Artichoke, salami and semi-dried tomato
-       Fresh tomato, spinach, red peppers and fetta  v
-       Zucchini, sun-dried tomato and basil v

Black tiger prawns marinated in tequila and lime served chilled gf

Chicken san choy bao, water chestnuts,  shitake mushrooms, iceberg lettuce gf

Rare eye fillet on sourdough baguette with rocket pesto, truffle aioli gfv

ENTREE

Choice of two alternating plus vegetarian option if required

Ocean Trout Steamed
Served on Gazpacho, new potatoes, crème fraiche 

Vichyssoise
Traditional Vichyssoise, smoked duck, curry oil gf

Asparagus Salad
Poached egg, parmesan, rocket, crispy prosciutto gfv

Smoked Salmon Rillette
Tomato and chive vinaigrette, black pepper crouton gfv

Spinach and Ricotta Ravioli
Tomato and okra sauce, parmesan shavings v

MAIN COURSE

Choice of two alternating plus vegetarian option if required

Sirloin of Beef
Cooked medium, mushrooms, baby spinach, potato puree, pink peppercorn jus gf

Rockling Seared
Kipfler potatoes, artichoke barigoule, endive salad gf

Chateaubriand of Beef*
Served medium rare with roasted field mushroom, potato Dauphinoise, green beans and pancetta  gf

Chateaubriand of Beef*
Served medium rare, roasted field mushroom, potato Dauphinoise, green beans, pancetta gf

Chicken Breast Char Grilled
Polenta and chervil terrine, roasted tomatoes, cucumber, fennel, sherry dressing gf

Atlantic Salmon Roasted*
Green beans, figs, persimmons, Nashi pears, rocket, vanilla dressing gf

Pork Belly Slow Roasted
Asian coleslaw, roasted plums, sauté potato, miso sauce gf

Duck Leg Confit*
Dupuy lentils, spinach, roasted cherries gf

Saddle of Lamb*
Stuffed with spinach served with broad beans, peas, potato puree, sherry jus gf

Tomato, Goats Cheese Tart
Tapenade, water cress, sauce vierge v

DESSERTS

Table served - Choice of two alternating                                 

Lemon Tart
Raspberry glaze, pure cream

Apple Tarte Tatin
Granny Smith apples, caramel, apple foam

Chocolate Brownie
Cranberry jell, chilli crack, peanut powder

Panna Cotta
Strawberry jelly, granola, mint gf

Chocolate Marquise
Apple jube, pistachio cream

Coffee - Table Service

Freshly percolated coffee and tea accompanied by biscotti

Shared Platters

Petit fours

A Selection of petit fours served to tables or as a roving dessert

Menu includes all petit four items listed below.

3 pieces per person gfv
-       Passion fruit tart
-       Chocolate tart
-       Raspberry white ganache tart
-       Lemon meringue pie
-       Flourless orange and poppy seed cake
-       Paris Brest
-       French apple tart
-       Chocolate éclair
-       Fruit tart
-       Opera slice
-       Selection of macarons

Coffee - Table Service

Freshly percolated coffee and tea accompanied by biscotti

Cheese Platter

Sourced direct from our cheese monger, a selection of local and imported cheeses. Brie, blue and cheddar accompanied by dried fruits, wafers and mixed nuts.

*Please note cheese characteristics vary seasonally. Please contact us for current cheeses or any specific requests you may have.

Dietary Codes
v – Vegetarian,    gf – Gluten free,     gfv – Gluten free variation available

All dietary requirements catered for
Dietary requirements menu variations may incur a surcharge

Includes all required kitchen and floor staff, equipment, napkins and GST

Click here to download this menu in PDF format.

 

WINTER MENU

April – September

Canapés

Pre dinner canapés (4 pieces per person)
Select   2 items Group A,  2  items Group B

Extended canapés as a substitute for entree

Canapés: 60 - 90 minutes (8 pieces per person)
Select   5 items Group A,  3 items Group B

Canapés: 90 minutes (10 pieces per person)
Select   6 items Group A, 4 items Group B

Group A

Hand rolled meatballs, sweet chilli jam gf

Mini vegetable spring rolls, Vietnamese dipping sauce v

Curried vegetable Samosas, sweet soy sauce v

Gyoza, traditional Japanese dumpling, pan fried, dumpling vinegar

Smoked duck bruschetta, remoulade, roasted hazelnuts gfv

Mushroom cup, chick pea puree, goats cheese, preserved lemon v, gf

Trio of house made dips, Turkish bread v, gfv

Mini fish portions, lightly battered, basil aioli gfv

Bruschetta, Sautéed wild mushrooms, Spanish onion, parmesan  v, gfv

Caramelised onion and sherry tart, manchego cheese v, gfv

Home-made mini quiche  gfv
-       Caramelised onion and cured bacon
-       Roasted red pepper  v
-       Mushroom and spinach  v

Cocktail sausage rolls, tomato relish gfv

Pumpkin and sage arancini balls, burnt butter yoghurt v

Chicken breast strips, black sesame crumbed, Mentsuyu dipping sauce  

Spicy Thai chicken puffs, sweet chilli sauce   

Vegetable puffs, Moroccan spiced, tomato, cumin, coriander relish v

Chicken skewers, Moroccan spiced with red pepper harissa gf

Home-made gourmet petite pies  gfv
-       Beef and Guinness
-       Braised lamb and root vegetable
-       Butter chicken

Group B

Oysters – Coffin Bay Select 2
-       Gazpacho
-       Chorizo salsa  gf
-       Natural oysters served with lemon gf
-       Shallot vinegar  gf

Hand made sushi - sashimi, futomaki, nigiri, hosomaki, yukari, and temaki, pickled ginger, wasabi, soy ½ v, gfv

Scallop, pan seared, sweet corn puree, truffle oil gf

Smoked salmon tartlets, beetroot puree, crème fraiche 

Prawn cutlets wok tossed with lemongrass, galangal, kaffir lime leaves gf

Tandoori chicken skewers, beetroot raita gf

Mini bagels, smoked salmon, cream cheese, chives gfv 

Dim Sum
-       Pork Sui Mai
-       Crab meat & prawn dumpling
-       Vegetarian dumpling  v
Soy dipping sauce

Mini gourmet pizzas gfv
-       Basil pesto, bacon and pine nut
-       Artichoke, salami and semi-dried tomato
-       Fresh tomato, spinach, red peppers and fetta  v
-       Zucchini, sun-dried tomato and basil v

Black tiger prawns marinated in tequila and lime served chilled gf

Chicken san choy bao, water chestnuts,  shitake mushrooms, iceberg lettuce gf

Rare eye fillet on sourdough baguette with rocket pesto, truffle aioli gfv

ENTREE

Choice of two alternating plus vegetarian option if required

Smoked Salmon Rillette
Black tomato and shallot salad, walnut and chive vinaigrette gfv

Jerusalem Artichoke Soup
Smoked trout and mustard oil gf

Chicken Terrine
Water cress salad, tomato and zucchini chutney gfv

Roasted Pumpkin Salad
Chestnuts, watercress and parmesan sherry vinaigrette v, gf

Mushroom and Ricotta Ravioli
Wild mushroom ragu, ricotta cheese, Pernod crème v

MAIN COURSE

Choice of two alternating plus vegetarian option if required

Sirloin of Beef
Cooked medium, mushrooms, baby spinach, potato puree, pink peppercorn jus
gf

Rockling Seared
Crushed Kipfler potatoes, mussels, zucchini, Champagne cream, chives gf

Chateaubriand of Beef*
Served medium rare with roasted field mushroom, potato Dauphinoise, green beans, pancetta gf

Chicken Breast Poached
Tiger prawn, ratatouille, gnocchi galette, saffron cream

Atlantic Salmon*
Fondant potato, wild mushrooms, silverbeet, Jerusalem artichoke sauce gf

Pork Belly Braised
White bean stew, caramelised apples, cider jus gf

Duck Leg Confit*
With a caramelised onion mash, root vegetable tian, beetroot jus gf

Lamb Shoulder Braised*
Cauliflower puree, potato Dauphinoise, kale, juniper berry jus  gf

Mushroom Risotto Cake
Mushroom ragu, rocket, truffle dressing v, gf

DESSERTS

Table served - Choice of two alternating                                 

Lemon Tart
Raspberry glaze, pure cream

Apple Tarte Tatin
Granny Smith apples, caramel, apple foam

Chocolate Brownie
Cranberry jell, chilli crack, peanut powder

Panna Cotta
Strawberry jelly, granola, mint gf

Chocolate Marquise
Apple jube, pistachio cream

Coffee - Table Service

Freshly percolated coffee and tea accompanied by biscotti

Shared Platters

Petit fours

A Selection of petit fours served to tables or as a roving dessert

Menu includes all petit four items listed below.

3 pieces per person gfv
-       Passion fruit tart
-       Chocolate tart
-       Raspberry white ganache tart
-       Lemon meringue pie
-       Flourless orange and poppy seed cake
-       Paris Brest
-       French apple tart
-       Chocolate éclair
-       Fruit tart
-       Opera slice
-       Selection of macarons

Coffee - Table Service

Freshly percolated coffee and tea accompanied by biscotti

Cheese Platter

Sourced direct from our cheese monger, a selection of local and imported cheeses. Brie, blue and cheddar accompanied by dried fruits, wafers and mixed nuts.

*Please note cheese characteristics vary seasonally. Please contact us for current cheeses or any specific requests you may have.

Dietary Codes
v – Vegetarian,    gf – Gluten free,     gfv – Gluten free variation available

All dietary requirements catered for
Dietary requirements menu variations may incur a surcharge

Includes all required kitchen and floor staff, equipment, napkins and GST

Click here to download this menu in PDF format.

Spit Roast | Finger Food | BBQ | Sit Down Dinners

3 pieces per person gfv
-       Passion fruit tart
-       Chocolate tart
-       Raspberry white ganache tart
-       Lemon meringue pie
-       Flourless orange and poppy seed cake
-       Paris Brest
-       French apple tart
-       Chocolate éclair
-       Fruit tart
-       Opera slice
-       Selection of macarons