Corporate Events
Executive Chef Samantha Joel can provide a solution for all of your Corporate Catering needs.
We will work with you to create a menu that will meet your budget and take into account any special dietary needs. We are happy to deliver to your office or to a venue of your choice.
Samantha can prepare the food ready for you to serve, or be on hand to assist with service.
Sample menu suggestions for Corporate Catering:
MORNING AND AFTERNOON TEA SUGGESTIONS:
- Assorted pastries
- Fruit muffins
- Scones w traditional accompaniments
- Homemade biscuits, cakes and slices
- Individual flourless chocolate mousse cake
- Strawberry and cream butterfly cakes
- Little lemon curd tarts
- Old fashioned lamingtons
- Coffee meringue kisses
- Individual assorted chocolate coated ice cream or sorbet cones
- Smoked salmon blinis w crème fraiche and salmon roe
- Bacon, zucchini and Heidi gruyere muffins
- Mini Quiche Lorraine
- French onion tartlets w goats cheese
- Pumpkin frittata w feta and onion jam
- Chicken and leek pie
- Ocean trout and prawn sausage rolls w lime butter sauce
- Crepe roulade w ricotta, roasted capsicum and pesto
- Mini bagels w smoked chicken, watercress and cucumber
- Gorgonzola and fennel tartlets
- King prawn sandwiches w lemon aioli
- Porcini and truffle mushroom volau vent
- Lobster tartlets w chive hollandaise
WORKING LUNCH SUGGESTIONS:
Fork Dishes Substantial Canapés
- Seafood paella served in rice bowls
- Chicken and pork San Choy Bow served in baby cos leaves
- Nasi Goreng on banana leaves w quail eggs
- Butter chicken on Basmati rice and riata
- Mini salmon burgers w watercress pesto mayo
- Vietnamese prawn noodle salad
- Thai beef salad
- Chili con carne nachos w guacamole
- Moroccan cous cous w marinated Lamb fillet and Harrissa yogurt
Paninis and Wraps
- Roasted lamb fillet with minted cucumber yogurt
- Tandoori chicken with mango chutney and rocket
- Baked ricotta, roasted capsicum, eggplant and baby spinach
- Smoked salmon, cream cheese, capers and dill
- Turkey, brie and cranberry
- Roasted pumpkin, feta and caramelised onion
- Rare roasted beef with horseradish cream and rocket
- Homemade meat loaf with red pepper relish
- Chicken, walnut, celery and mayo
- Ham, cheddr, tomato relish and rocket
- Tuna mayonnaise with red onion, cucumber and lettuce
- Smoked ham, Swiss cheese and honey mustard
- Egg, mayonnaise and cress
Individual Lunch Boxes
Healthy, Low Fat, Vegetarian
- Panini w roasted pumpkin, baby spinach, chipotle and caramelised onion jam
- Pasta salad w basil pine nuts and tomato
- Fresh cut fruit salad w skim yogurt
- Fresh fruit juice or water
Low GI
- Tuna Nicoise salad w mustard and sour cream dressing
- Mixed garden salad
- Pumpkin seed and nut mix
- Fresh strawberry and melon
- Fresh juice or water
Ploughman’s lunch
- Crusty bread
- Traditional pork pie
- Cheddar cheese
- Pickles
- Garden salad
- Water or fresh juice
BOARDROOM LUNCH SUGGESTIONS:
Entrees
- Mille-feuille of sashimi tuna w a salad of baby coriander and wasabi mayo
- Salt cod brandade cake w baby watercress, red capsicum aioli and ocean trout roe
- Tuna Carpaccio w a shaved fennel and radish salad
- Pan fried whiting fillets w a parsley, currant and pine nut salad
- Open lasagne of sweet potato, baby spinach and feta w a burnt butter sauce
- Warm salad of pan roasted quail w pear, gorgonzola and prosciutto
- Warm salad of confit duck, kipfler potatoes and spiced cherries
- Seared scallops wrapped in rice paper w a cucumber salad and a water chestnut pesto
Mains
- Twice cooked lamb shanks w Moroccan spiced lentils
- Oven roasted de-boned quail w chicken mousse and sweetbreads, crushed peas and truffle scented aioli
- Rolled and marinated neck of pork w a cannelloni, red onion and rocket salad
- Confit duck Maryland w caramelised witlof, roasted pink fur potatoes and jus
- Poached ocean trout w a warm salad of asparagus and kipfler potatoes, sauce gribiche
- Whole roasted beef fillet w salsa rustica
- Slow roasted organic Spatchcock w vine ripen tomatoes, witlof, black olives and anchovies
- Ballotine of Kangaroo Island chicken filled w spinach and feta, served w sauce vierge
- Poached crayfish w potato gnocchi, asparagus and saffron aioli
- Ragout of vegetables w crisp polenta chips and drizzled w walnut pesto
- Steamed barramundi w soba noodles and stir fried Asian greens
- Pan fried John Dory w a salad of white and green asparagus and roma tomato mousse
- Vietnamese salad w poached tuna and a sesame, soy and coconut dressing
- Sumac crusted salmon fillet w a lemon and dill risotto
- Char grilled kingfish w a warm salad of green beans, artichoke, slow roasted tomato and drizzled w pesto
- Seared sardine fillets w tomato and fennel stew and green olive tapenade
- Char grilled tuna steak w a warm kipfler potato salad and salsa Verde
- Char grilled beef fillet w roasted sweet potato, bok choy and smoked chili and onion jam
- Char grilled beef fillet w marinated field mushrooms, wilted spinach and béarnaise
- Char grilled marinated lamb fillet salad w green beans, slow roasted tomatoes and artichokes, drizzled w pesto
- Char grilled fillet of beef on a sweet potato rosti w sautéed baby spinach and onion jam
Both lunch and dinner boardroom functions are finished with tea, plunger coffee, chocolates and/or petit fours (fruit based).
A sweet course or fruit/cheese plate can be arranged at additional cost to the function.
What others say…
“Thanks so much for helping us out on Monday evening, we have received nothing but glowing reviews from Channel 7 regarding your food and the night as a whole.”
“Hey Sam, Just wanted to let you know that everyone LOVED the lunch today – thank you!”
“Just a quick note to let you know that our General Manager was at the function last night and has commented on how amazing the food was!”
Click here to contact Samantha and talk about catering for your event.