Menu Collection - Cocktails and Dinner 2012
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Transcript of Menu Collection - Cocktails and Dinner 2012
COCKTAILS AND DINNERS
MENU COLLECTION
2012
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
OVERVIEW
At Laissez-faire we are committed to sourcing the best single ingredients available at the right time from the right
supplier, and maximising our purpose-build kitchens and team of chefs to best utilise each of those raw ingredients.
We work with premium and local seafood and beef suppliers, artisan cheese producers and quality local fruit and
vegetable growers to develop inspiring, seasonal driven menus that will bring the best produce to your table.
Our food and beverage team passionately believe that food and wine are fundamental to the success of any event
large or small, and is committed to providing an unforgettable experience though innovative and creative cuisine, and
outstanding service.
Our team has enjoyed creating this menu and beverage selection for your next event and we look forward to working
with you during the year.
Please note that prices throughout this menu are per person and inclusive of GST.
For a tailored package or further information please contact:
Laissez-faire Catering
T: 02 9209 4810E: [email protected]: www.laissez.com.au
Suite 8002, 2 Locomotive StreetAustralian Technology ParkEveleigh NSW 2015
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
COCKTAIL MENU
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
COLD CANAPÉS
Salmon tartar, parmesan croustade, wasabi foam
Croute of beef carpaccio, eschalot, dried capers, garlic mousse
Citrus spiked macaroons, dill cream cheese, smoked ocean trout
Parmesan crisp with rocket puree, grilled artichoke, tomato salad
Disc of basil grissini with heirloom tomato confit and strips of bresaola
Portuguese roast chicken pancake with citrus mayonnaise, radish leaves and cucumber
Guacamole cup topped with roquefort aerated cream
Carpaccio of Tasmanian salmon, shaved fennel, shallots, lime and extra virgin olive oil
Tiger prawn and pink grapefruit spoons with endive and aioli
Wild mushroom ballotine, toasted brioche, sweet baby figs
Sydney rock oysters, Vietnamese mint and mandarin dressing
Angus beef tataki, pickled cucumber, organic soy miso
Moroccan marinated chicken, dried apricot, mango chutney on naan
Eggplant, tomato and spinach terrine, herb vinaigrette
Tortilla cup, marinated baby prawns, lime and ginger
HOT CANAPÉS
Lemon, oregano and pine nut arancini, rich sugo
Peking duck, cucumber hoisin crepes
Gorgonzola and pine nut tartlet, red onion jam
Lamb cutlets served with tomato salsa
Seared king prawns marinated in lemon myrtle jam
Mini pizza of hot smoked rainbow trout, black caviar
Mini pizza shaved chat potato, rosemary, sea salt and garlic confit oil
Tiny chicken, herb and lime schnitzels, gruyere croute ,iceberg and creamy aioli
Garlic and oregano marinated lamb fillet burger
Hawkesbury River Pacific oysters Kilpatrick
Pithivier of duck rillettes, cornichons , red currants
Croute of grilled zucchini ribbons, peppered cottage cheese, zesty lemon drizzled
Tasmanian scallop’s sauté, white balsamic scented leeks
Mini brochettes of sweet tofu, Spanish onion, pineapple
Grange Angus beef won tons, hoi sin syrup
Salt cod drop fritters, jalapeno mayonnaise
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
COCKTAIL MENU
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
SUBSTANTIAL CANAPÉS
Persian meatballs in a tomato, split pea and saffron sauce
Malaysian yellow fish curry in coconut milk and lime on steamed jasmine rice
Merguez sausage with pepponata on sour dough roll
Wagyu beef burger swiss cheese and tomato relish
Broad bean and pea risotto with beetroot crisps
Roast cod with garlic potato puree, woodland mushrooms
Seared swordfish, watermelon and cucumber salad with poppy seed
Suckling pig with soft white polenta, wild mushroom and balsamic
Parmesan gnocchi with a fricassee of wild mushrooms, rocket and a truffle cream sauce
Scallops pan fried with a roasted sweet corn and tomato dressing, spiced chorizo and watercress salad
Braised lamb shoulder with caramelised onions, eggplant and tomato, creamy potato topping
SWEET CANAPÉS
Tiramisu cups
Lemon curd meringue tartlet
Goat’s curd cheese cake with passionfruit sauce
Mini gelato
Frangelico and Lindt chocolate crème brûlée
Signature macaroons
Passionfruit tart
Blackforest shots
Chocolate marshmallow raspberry tarts
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
DINNER MENU
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
ENTREE
King crab, crushed new potato, basil vinaigrette, tomato press
Navarin of lamb, turnip puree, thyme jus
Prawn, aioli, avocado, tomato concasse terrine
Buffalo mozzarella, prosciutto, heirloom tomatoes, dandelion greens
Scored Szechuan Hawkesbury river squid, shaved fennel, beetroot, mandarin splash
Berkshire pork san choy bau, glazed pineapple
Mushroom ragout on toasted brioche
Goat’s cheese, roasted eschallot tart, watercress salad
Tea braised chicken salad, asparagus, wild mushrooms, affron aioli
Wagyu beef teriyaki, sesame cucumber salad, daikon, lemon salt
MAINS
Braised neck of lamb, silken kumara potato, grilled asparagus, green pea dust
Poached bug tail risotto, pea, lemon thyme, truffle oil, crème fraiche
Grilled baby red snapper fillets, garden herbs, potato gratin, basil oil, grilled artichoke hearts
Flathead with polenta chips, aioli, green zebra tomatoes
Cape grim beef fillet, roasted cauliflower cream, braised pencil leeks, jus
Fired lamb rump, hazelnut puree, zucchini flowers, parmesan wafers, jus
Organic chicken breast, crepenette crisp, boulangere potatoes, jus, beans
Grain fed beef sirloin, chestnut mushroom crepe, silverbeet puree, horseradish cream
Tomato, eggplant, chickpea filo, artichoke puree
Corn and asparagus fritter, asparagus, minted yoghurt
SIDE DISHES (additional)
Baby french beanettes with toasted shaved almonds and sea salt flakes
Creamy mash potato with chives and girgar butter
Dutch carrots glazed with maple syrup and flat leaf parsley
Steamed peas with extra virgin olive oil and spearmint
Blustered cherry grape and teardrop tomatoes with purple basil and cracked black pepper
Roast kipfler potatoes with rosemary and sea salt flakes
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
DINNER MENU APRES
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
DESSERTS
Chocolate fondant,malted milk ice cream, bitter chocolate sauce
Pistachio cake, crème anglaise, candied mandarin
Raspberry semifreddo with blue glass and chocolate crumbs
Apple dumpling , fresh cream and cinnamon
Golden pear tarte tatin, vanilla crème pat
Bitter chocolate tart, flamed meringue, orange vanilla syrup
Blue berry pie, farm cream,sweet pistachio dust
Chocolate and hazelnuy torte, chocolate garnache sauce
Cheese, Australian farm house cheeses,crakers and grapes
DESSERT OPTIONS
The 2 in 1 Plate
Brulée - caramelised vanilla bean custard, almond tuille
Chocolate marshmallow raspberry tarts
Sweet Canapes Sampler Platter
Chocolate Mint Tartlets
Mini macaroons
Lemon and lime tart
Australian Fromage Sampler Platter
Pyengana cheddar
Milawa blue
King island brie
APRES
After your meal you are served Toby’s Estate organic and sustainable coffee and a selection of fine teas.
Fine chocolates are served to the table
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
BEVERAGE PACKAGES
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
EXECUTIVE PACKAGE
Sparkling Brut Andrew Peace Masterpiece Cuvee NV
White wine Andrew Peace Masterpiece Sauvignon Blanc
Red wineAndrew Peace Masterpiece Cabernet Merlot
BeersToohey’s New, Pure Blonde, Hahn Premium Light
Mineral water, orange juice and soft drinks
PREMIUM PACKAGE ONE
Sparkling42 Degrees South Coal River Valley, Tas
White wine Wild River Chardonnay Yarra Valley
Red wine Wild River Cabernet Sauvignon Yarra Valley
Beers Pure Blonde, Crown Lager, Cascade Premium Light
Mineral water, orange juice and soft drinks
PREMIUM PACKAGE TWO
Sparkling42 Degrees South Coal River Valley, Tas
White wineBottle Tree Semillon Sauvignon Blanc
Red wineBottle Tree Cabernet Merlot
BeersPure Blonde, Crown Lager, Cascade Premium Light
Mineral water, orange juice and soft drinks
GOLD PACKAGE
SparklingYarrabank Cuvee Brut, Yarra Valley, Vic
White wine Xanadu Chardonnay, Margaret River, WAKimi Sauvignon Blanc, Marlborough, NZ
Red wine Bremerton Tamblyn Cabernet Shiraz Merlot, MalbecLittle Yering Pinot Noir, Yarra Valley, Vic
Beers Heineken, Peroni, James Boags Premium Light
Mineral water, orange juice and soft drinks
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
BEVERAGE PACKAGES
SERVICES
Laissez-faire can suggest different beverage packages to suit your chosen menu or we can help tailor a package that suits your event and budget. Skilled barmen are also able to prepare guests an exotic cocktail designed for your event. Beverage packages are quoted on a per person charge
CLASSIC COCKTAIL MENU
Cosmopolitan - cointreau, vodka, cranberry & fresh lime
Bellini rhubarb - strawberry or peach
Martini- classic, dirty, basil, lemon
Traditional bloody mary - our recipe
Mint Julep - mint, bourbon, sugar & bitters on ice
Moscow mule - ginger beer, vodka & fresh lime
LAISSEZ-FAIRE COCKTAIL MENU
French martini
Refreshing blend of chambord, vodka & pineapple, strained & served in a martini glass
Pear martini
Pear vodka & pear liqueur, strained & served in a martini glass with fresh pear
The Kiwi
Kiwifruit, citrus vodka & cointreau, muddled & served tall over ice
Oriental love
Vodka, galliano, thai basil & vanilla sugar, muddled & served tall over ice
Lady love
Chambord, fresh lime, lemon, strawberry, mint & ginger ale, served tall with cucumber
Pineapple day
Fresh pineapple, vodka & white rum served tall over ice & topped with soda
Guava leaf
Fresh lime, mint, vodka, bitters, ginger ale & guava nectar, served tall over ice
Raspberry or Blackberry mojito
Berries, mint, rum, chambord, muddled & served tall over ice
GENERAL INFORMATION
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au
CATERING REQUIREMENTS Your Event Manager will discuss with you your catering requirements, ideally three weeks prior to your event. At this time if you have any special requirements please let us know. Additional charges may apply for some dietary requirements. An Event order will be produced outlining the catering and associated services required for your event. CONFIRMATION OF NUMBERS To ensure the success of your event, we ask that you indicate the approximate number of guests seven days prior to your function. The guaranteed number of guests is required five working days prior to your function. This is the minimum number for which you will be charged. SURCHARGES • Continuous tea and coffee is available and pricing is on request • For functions with fewer than 30 guests additional staff charges will apply • To allow sit-down with any stand-up only/buffet menu an extra $5.00 will apply per person • Functions held on weekends and public holidays will incur additional staff charges PLEASE DISCUSS WITH YOUR EVENT MANAGER • Functions finishing after midnight will incur a labour levy of $3.50 per guest per hour after midnight • Menus served with “alternate choice” will incur a surcharge of $5.00 per course per guest • All surcharges are based on the minimum number provided five days prior to your function • Please note we will cater for approximately 10% of minimum numbers as vegetarian INFORMATION We can tailor our food to suits the needs of your event. Please discuss your food and beverage ideas with your Event Manager. Due to health and safety issues, all food and beverages remain the property of the caterer and can not be taken away by the client after an event.
Menus are priced on a per person basis. All menus stipulate minimum numbers; please consult your Event Manager for functions with fewer guests. Other charges may apply. Menu prices are effective to 1st January 2013, but we reserve the right to change prices if affected by extreme market conditions and seasonality. All menu prices are inclusive GST
Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au