Seated Dining

 

SEATED DINING CATERING MELBOURNE

Some occasions require a dapper suit, a Hollywood frock and a dining experience to match, others a more casual approach. Our seated dinning offers you the flexibility to develop your menu to complement your 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, handcrafted by our chefs from locally sourced produce and cooked fresh onsite.

In addition to our Seated Dining service, ACC offers a complete event management solution including: venue sourcing, beverage packages, entertainment, audio visual, security, décor and any other aspect for your next event. ACC is proud to offer a single point of contact to fully arrange you next event, without the stress of dealing with multiple suppliers.

Prices include GST, Kitchen and Front of House staff, crockery, cutlery and linen napkins.

 

DOWNLOAD SEATED DINING MENU

 

SAMPLE MENU 1

Canapés

Pre dinner canapés  $15.00 per person (4 pieces per person)
Select   4 items

Extended canapés as a substitute for entree

Canapés: 60 – 90 minutes  $28.00 per person (8 pieces per person)
Select   8 items

Cool

Vegetarian or chicken rice paper rolls, pickled vegetables and plum sauce GF

House baked mini bagel, smoked ham, tomato and cheddar cheese with Dijon

Wild mushroom, feta and baby basil bruschetta on house baked spelt bread V

House baked mini ciabatta, roasted vegetables, spinach and hummus V

Smoked salmon florets on blini pillows with dill crème

House baked mini focaccia, premium chicken mix and baby leaf

Zucchini and mint fritters with Halloumi cheese and Za’taar yoghurt V

Rare roasted beef florets on potato rosti, horseradish crème and balsamic onion GF

Saffron risotto cake with semi dried tomato and Brie V, GF

Chef’s selection of dips with house baked ciabatta bread V

Sweet potato and goat’s cheese frittata with capsicum relish V, GF

Smoked duck bruschetta, remoulade, roasted hazelnuts

Rare roast beef on sourdough baguette with rocket pesto and onion jam

Warm

Moroccan chicken skewers with mint yoghurt GF

Battered flake bites with roasted garlic and lemon aioli

Roasted vegetable pizza with Napoli sauce and mozzarella V

Spanish beef meatballs with smokey paprika aioli GF

Lamb shepherds mini pie with mashed potato and relish

Roasted red pepper, spinach and feta quiche with capsicum relish V

Mushroom and parmesan Arancini balls with pesto dip V

Crumbed calamari strips with lemon aioli

Gourmet beef sausage rolls with tomato relish

Duck spring rolls with hoisin sauce

Panko crumbed chicken tenderloin with basil aioli

Mini burger, ground beef, pickles, cheddar cheese and relish

EntréeChoice of two alternating

Thai Pumpkin Soup with lemon grass, ginger, coriander and toasted coconut V, GF

Buttermilk poached chicken with baby coz, pickled radish and citrus fruits GF

Heirloom tomato tart with marinated feta, spinach and balsamic reduction V

Potato gnocchi with duck confit, mushrooms, sage and Parmesan

Crumbed calamari on Greek salad with feta and lemon aioli

Chickpea falafels on quinoa and pomegranate tabouli with tahini dressing V, GF           $20.00 per person

Main Course – Choice of two alternating plus vegetarian option if required

Pan seared chicken breast with prosciutto, basil and feta stuffing, sweet potato, broccolini and white wine sauce GF

Roasted Porterhouse steak with seeded mustard mash, green beans, field mushroom and red wine jus GF

Barramundi fillet on beetroot risotto with wilted spinach, asparagus and citrus beurre blanc GF

Crumbed pork cutlet with new potatoes, roasted apples, wilted silver beet and Dijon cream sauce

Braised lamb shank wrapped in puff pastry with creamy mashed potato, vegetable medley and red wine jus

Spinach and ricotta ravioli with Napoli sauce, béchamel and parmesan                          $35.00 per person

Desserts

Table served – Choice of two alternating

Warm chocolate brownie with double cream and caramel sauce

Baked lemon tart with chocolate soil and berry salad

Individual Pavlova with Chantilly cream, raspberry coulis and seasonal fruit GF

Coconut panna cotta with coconut crumble and poached pear

Two tone chocolate mousse with chocolate flakes and honeycomb GF                           $19.00 per person

Or

Dessert

A Selection of petit fours served to tables or as a roving dessert – 3 pieces per person

Lemon curd tart with burnt meringue

Salted caramel and chocolate tart

Flourless orange cake with burned almonds GF

Vanilla custard filled éclair with dark chocolate top

Walnut fudge cake with honey roasted walnut GF

White chocolate and blue berry cheesecake

Grand Marnier and citrus fudge cake with cocoa nibs

Dark chocolate truffle filled with Kahlua ganache GF                                                           $14.00 per person 

Coffee – Buffet service

Freshly percolated Sensory Lab coffee and Madame Flavour herbal infusions                   $4.95 per person

SAMPLE MENU 2

Canapés

Pre dinner canapés                        $24.00 per person (4 pieces per person)

Select   4 items

Extended canapés as a substitute for entree

Canapés: 60 – 90 minutes  $38.00 per person (8 pieces per person)

Select   4 items from elegant canapé and 2 from dude food menus

Elegant Canapés

Cool

Slow roasted Heirloom tomato tart tatin with thyme and basil V

Brioche croute, chicken liver pate, grapes and Verjuice

Corn fed free-range duck rice paper rolls, pickled vegetables and mint GF

Summer gazpacho, herb oil and parmesan wafer V, GF

Coconut chicken and green mango salad with chilli shards GF

Seared scallop, corn pannacotta, caramelised bacon and tomato sugo GF

Poached crab and cucumber salad, wonton crisp

Roast pear, witlof salad, honey walnut and Roquefort V, GF

Kingfish ceviche, confit cherry tomato, reduced balsamic and rocket GF

Wok tossed prawns, coconut red curry panna cotta with pickled mango GF

Warm

Sous vide Berkshire pork belly, pickled papaya and tamarind caramel GF

Chicken and mushroom san choy bau, plum reduction and crispy shallots GF

Char grilled eggplant, buffalo mozzarella and garlic confit V

Black pudding and Kipfler croquettes with blue cheese sauce

Peri peri chicken with feta, watermelon and Jamon GF

Braised beef cheek and mushroom pie, confit Kipfler potato top

Rare lamb fillet, chick pea falafel, tahini and Dukkah GF

Pressed polenta, roasted vegetable stack, smoked eggplant and labneh V, GF

Poached fig, blue cheese and rocket pizzetta with balsamic shallots V

Dude Food

Carnitas Pork and corn tortilla, 24 hour slow cooked pork, fresh fennel and coriander

Frenched lamb cutlets with mint and garlic yoghurt GF

Porterhouse steak, ciabatta roll, pickled beetroot, horseradish crème and rocket

Mediterranean lamb skewers with spicy harissa yoghurt GF

Brioche slider, ground beef chuck, vintage cheddar, pickles and ketchup

Five spice pork skewers with fresh tomato and chilli Adjika dip GF

Braised pulled pork roll, candied peanuts, fresh coriander, ginger and hoisin

Queensland jumbo king prawn skewers with Nam Jim dipping sauce GF

Southern fried chicken with ranch sauce

Pork chipolata, buttermilk roll, sauerkraut, cheddar cheese and mustard

Entrée

Kingfish ceviche with brunoise tomato, red onion, lime and lemon balm salad GF

Duck leg confit on French green lentils with juniper and sage GF

Pork belly sous vide parsnip skordalia, cider jus and parsnip chips GF

Wild mushroom risotto with baby spinach, Grana Padano and truffle oil V, GF

Citrus cured salmon on Olivier salad with caviar and capers GF

Celeriac veloute with chive crème and crispy pancetta GF                                                      $30.00 per person

Main Course

Char grilled beef eye fillet with Dauphinoise potato, green beans, balsamic shallots and bordelaise jus GF

Chicken roulade with wild mushroom filling on soft polenta, broccolini, confit tomato and champagne reduction GF

Crispy skin ocean trout on char grilled sweet potato, zucchini ribbons and salsa verde GF

Grilled Polenta stack with marinated vegetables, rocket salad, toasted pine nuts and Napoli sauce V, GF

Lamb rump sous vide on white beans cassoulet with smoked eggplant, confit garlic, butter beans and merlot jus GF

Scampi tortellini in lobster bisque with shimeji mushrooms and chives                                   $48.00 per person

Desserts Plated

Passion fruit crème brulee with watermelon and mint GF

Caramel and chocolate textures with fresh berries and baby herbs

Peach tarte tatin with heavy cream and vanilla syrup

Lemon meringue roulade with lemon curd, Chantilly cream and strawberries GF

Espresso tiramisu with mascarpone, Kahlua liqueur and coffee beans

Cardamom panna cotta with rose water syrup and pistachio fairy floss GF                             $22.00 per person

Petit Fours Dessert – Shared Platters to Tables or Roaming

Lemon curd tart with burnt meringue

Salted caramel and chocolate tart

Flourless orange cake with burned almonds GF

Vanilla custard filled éclair with dark chocolate top

Walnut fudge cake with honey roasted walnut GF

White chocolate and blue berry cheesecake

Grand Marnier and citrus fudge cake with cocoa nibs

Dark chocolate truffle filled with Kahlua ganache GF                                                               $14.00 per person

Coffee – Table Service

Freshly percolated Sensory Lab coffee and Madame Flavour herbal infusions                       $6.50  per person

SHARED DINING

Canapés

Pre dinner canapés                        $24.00 per person (4 pieces per person)
Select   4 items from elegant canapé menu

Extended canapés as a substitute for entree

Canapés: 60 – 90 minutes  $38.00 per person (8 pieces per person)
Select   4 items from elegant canapé and 2 from dude food menus

Elegant Canapés

Cool

Slow roasted Heirloom tomato tart tatin with thyme and basil V

Brioche croute, chicken liver pate, grapes and Verjuice

Corn fed free-range duck rice paper rolls, pickled vegetables and mint GF

Summer gazpacho, herb oil and parmesan wafer V, GF

Coconut chicken and green mango salad with chilli shards GF

Seared scallop, corn pannacotta, caramelised bacon and tomato sugo GF

Poached crab and cucumber salad, wonton crisp

Roast pear, witlof salad, honey walnut and Roquefort V, GF

Kingfish ceviche, confit cherry tomato, reduced balsamic and rocket GF

Wok tossed prawns, coconut red curry panna cotta with pickled mango GF

Warm

Sous vide Berkshire pork belly, pickled papaya and tamarind caramel GF

Chicken and mushroom san choy bau, plum reduction and crispy shallots GF

Char grilled eggplant, buffalo mozzarella and garlic confit V

Black pudding and Kipfler croquettes with blue cheese sauce

Peri peri chicken with feta, watermelon and Jamon GF

Braised beef cheek and mushroom pie, confit Kipfler potato top

Rare lamb fillet, chick pea falafel, tahini and Dukkah GF

Pressed polenta, roasted vegetable stack, smoked eggplant and labneh V, GF

Poached fig, blue cheese and rocket pizzetta with balsamic shallots V

Dude food

Carnitas Pork and corn tortilla, 24 hour slow cooked pork, fresh fennel and coriander

Frenched lamb cutlets with mint and garlic yoghurt GF

Porterhouse steak, ciabatta roll, pickled beetroot, horseradish crème and rocket

Mediterranean lamb skewers with spicy harissa yoghurt GF

Brioche slider, ground beef chuck, vintage cheddar, pickles and ketchup

Five spice pork skewers with fresh tomato and chilli Adjika dip GF

Braised pulled pork roll, candied peanuts, fresh coriander, ginger and hoisin

Queensland jumbo king prawn skewers with Nam Jim dipping sauce GF

Southern fried chicken with ranch sauce

Pork chipolata, buttermilk roll, sauerkraut, cheddar cheese and mustard

Entree

Antipasto Platter

Smoked BBQ chicken, chorizo, smoked ham, Hungarian salami, prosciutto, marinated vegetables, cheddar cheese, grissini sticks and olives                                                                                                                                         $20.00 per person

OR

Seafood platter

Smoked salmon, grilled and marinated calamari, fresh oysters with red wine vinaigrette, marinated mussels, cooked Australian prawns with cocktail sauce, fresh lemon and lime cheeks                                                                            $28.00 per person

Main Course

Prosciutto wrapped fillet mignon with bordelaise GF

Chicken roulade with wild mushroom filling and white wine sauce GF

Crispy skin ocean trout with salsa verde GF

Grilled Polenta stack with marinated vegetables and Napoli sauce V

Cold Sides

House baked ciabatta with olive oil and balsamic

Kale with quinoa, mint, grape tomato and pomegranate V, GF

Rocket with figs, roast pear, blue cheese and almonds V, GF

Baby cos with char grilled melons; fennel and goat’s cheese V, GF

Warm Sides

Steamed green beans with capers, olive oil and pink salt V, GF

Roasted chat potatoes with butter, garlic and sage V, GF

Baked cauliflower with parmesan roux and truffle oil V                                                       $65.00 per person includes all options above

Dessert

A Selection of petit fours served to tables or as a roving dessert – 3 pieces per person

Lemon curd tart with burnt meringue

Salted caramel and chocolate tart

Flourless orange cake with burned almonds GF

Vanilla custard filled éclair with dark chocolate top

Walnut fudge cake with honey roasted walnut GF

White chocolate and blue berry cheesecake

Grand Marnier and citrus fudge cake with cocoa nibs

Dark chocolate truffle filled with Kahlua ganache GF                                                     $14.00 per person – includes all petit fours items listed

Coffee – Table Service

Freshly percolated Sensory Lab coffee and Madame Flavour herbal infusions                $6.50 per person

Dietary Codes

V – Vegetarian,    GF – Gluten free

Price includes all required kitchen and floor staff, equipment, napkins and GST

Please note that ACC Catering are able to tailor a menu to suit your specific needs, please do not hesitate to contact one of our consultants to assist further

All menu items are handcrafted by our chefs including house baked breads and desserts