Decided to have your Wedding reception, at one of our great wedding venues in the Shoalhaven? Why not give Martin and Steve a Call at A Class Catering.
Martin and Steve have spent many years in the hospitality industry coordinating and serving many hundreds of weddings over the past years. As outside caterers, we specialize in serving food and beverages in your chosen venue.
We can organize everything from marquees to celebrants. Our menus can be tailor-made to suit your special event. Our menus range from buffet to sit down and 50/50 menus. All menus have Hors d’oeuvres served to you and your guests on arrival. All menu packages can be designed to suit individual receptions.
Menu Package 1 Buffet $55.00 per person
Selection of Hor d’ouves:
- Mixed seafood and meat sushi rolls
- Italian anti pasta, a mixture of sun-dried tomatoes, salami, cold meats, and cheese’s
- Trio of continental dips with vegetable slices and crackers
- Barramundi Twisters (new)
Choose one:
- roast beef, lamb or pork All with piping hot gravy and condiments
- Creamy potato bake or baked potatoes with sour cream and chives
- Honey baked pumpkin or steamed carrots, with butter, parsley and maple syrup
- Cold platters of leg ham or roast chicken
Choose three salads:
- Traditional European potato salad
- Caesar salad with cos lettuce, croutons, bacon, anchovies, and Parmesan Cheese
- Chinese noodle salad
Tuna macaroni pasta salad - Sweet potato and couscous Salad ( with pine nuts, shallots, parsley, mandarins, Mediterranean char grilled eggplant, olives, and feta Salad)
- Baby spinach, orange and macadamia salad ( spinach leaf oranges, macadamia nuts, olive oil)
- Green salad
- Penne pasta salad, cucumber, tomato , mayonnaise, sour cream, dill & lemon pepper
- Greek salad, tomato, feta, olives , onions, cucumber,and red wine vinaigrette
- Mixed Seafood Marinara salad is also available but will be at a extra charge
Our desserts selection includes a range of cakes, desserts or fresh fruit bread rolls
Seafood can be added to your Buffet, based on market price, all menus can be changed to suit your preference
Gourmet BBQ Menu $55.00 per person.
These prices include your personal chef. Minimum 30 People
Selection of Hor d’ouves:
- Mixed seafood and meat sushi rolls
- Italian anti pasta, a mixture of sun-dried tomatoes, salami, cold meats, and cheese’s
- Trio of continental dips with vegetable slices and crackers
- Barramundi Twisters (new)
Choose five:
- Banana prawns, marinated in a sweet Thai sauce
- Fish of the day, topped with a lemon butter
- Rump steak, in a red wine, thyme, and garlic marinade
- BBQ honey and soy chicken strips
- Lemon and lime and orange sausages
- Moroccan lamb
- Loin chops with cucumber and dill aioli
- BBQ chicken, beef, or pork kebabs marinated in sauce of your choice
- Vegetarian burgers
- Baked potatoes with sour cream and chives or creamy potato bake
Choose three salads:
- Traditional European potato salad
- Caesar salad with cos lettuce, croutons, bacon, anchovies, and Parmesan Cheese
- Chinese noodle salad
Tuna macaroni pasta salad - Sweet potato and couscous Salad ( with pine nuts, shallots, parsley, mandarins, Mediterranean char grilled eggplant, olives, and feta Salad)
- Baby spinach, orange and macadamia salad ( spinach leaf oranges, macadamia nuts, olive oil)
- Green salad
- Penne pasta salad, cucumber, tomato , mayonnaise, sour cream, dill & lemon pepper
- Greek salad, tomato, feta, olives , onions, cucumber,and red wine vinaigrette
- Mixed Seafood Marinara salad is also available but will be at a extra charge
Fine Dining Menu 50/50 $75.00 per person. Minimum 30 People
These prices include your personal chef, waiter, and complementary cheese & fruit platter.
Selection of Hor d’ouves:
- Mixed seafood and meat sushi rolls
- Italian anti pasta, a mixture of sun-dried tomatoes, salami, cold meats, and cheese’s
- Trio of continental dips with vegetable slices and crackers
- Barramundi Twisters (new)
Entrées
- Seared scallops on steamed rice with vermouth cream sauce
- Prawn and avocado salad, served with a balsamic glaze
- Boston clam chowder (a classic seafood soup)
- Baked mushrooms with feta cheese and sun dried tomatoes asparagus wrapped in prosciutto and topped with Steve’s special home-made sauce
- Chilled cucumber soup, with a prawn and tomato salsa
- Creamy garlic prawns served on a bed of rice prosciutto and melon, strawberry vinaigrette
- Lemon lime and orange sausages, with a crunchy apple Salad (new)
- Mixed mushroom fritata, served with a salad garnish
- Crab and salmon pate, served with Melba toast
- Local fresh mussels cooked in herbs and white wine Sauce with french bread
- Salmon dill, ricotta cakes
- Thai style chicken rissoles, with a crunchy salad and sweet dipping Sauce
Main Course
- Grilled Atlantic salmon fillets, served with a citrus sauce and summer greens (new)
- Grilled marinated lamb cutlets, with a roast capsicum purée, served on roast garlic
- Mash poached chicken breast filled with spinach, feta on linguine tossed with basil pesto
- Grilled marinated rack of lamb, with roasted capsicum purée & creamy garlic mash
- Tenderloin Steak, served with a whisky cream sauce, potato bake, and baked zucchini
- Veal scalopini, with classic mushroom Madeira sauce, and crab salsa, served with avocado and bacon salad (new)
- Grilled pork loin on the bone, served on roast garlic mash, with braise red cabbage finished with peppercorn and apple brandy sauce
- Very European tornado Rossini (classic french dish)
- Tenderloin steak medallions grilled, served on a garlic croutons topped with fresh pate and finished with a Madeira sauce
- Barramundi topped with lemon butter, served with a nicoise salad
- Grilled chicken breast, with a creamy green peppercorn sauce, sautéed mushrooms, cauliflower cheese, tossed parsley butter potatoes (new)
Dessert
- Crème caramel New York baked cheesecake with fresh cream brandy snap basket served with yogurt cream and fresh berries
- Caramel sticky date pudding Steve’s home-made banana and toffee tart chocolate Mud cake
- Plus Fruit platter
- Plus bread rolls
NB: we are not licensed but will be happy to serve drinks purchased by you. $400 deposit is required on booking, with the balance, and confirmation of numbers due 10 days before the function. If cancelled deposits will not be refunded and if cancelled after final payment there will be no refund extra waiting staff will be charged. $35 per hour per waiter, minimum 4 hours per each staff member.
We will sit down with you and discuss the best way to plan your wedding – having a outside function can save you money/ We can help you find a venue for your special event. Alonga Cottages in Sussex Inlet, provide an excellent function center, plus cottage accommodation for you and your guests. The Kangaroo valley Hall, with that Homestead feel, or Kiama Downs Surf Club, and recently we are one of the preferred caterers at Bawley Point Cottages
We have also catered for weddings on the Beach, at Vincentia. So as you can see, we can cater for your wedding, Basically anywhere, within limitations, so both Martin and Steve look forward to discussing your special event with you!
We travel from The South Coast, Sussex Inlet, Nowra, Berry, Kiama Shellharbour, Wollongong, Southern Highlands, Bowral, Mittagong, Campbletown, and Sydney
We can also Help with hire of marquees, tables and chairs, slushie machines, wedding cakes, bon-bons, and all other party supplies,
A Class Catering can also help with the supply of barman, and waiting staff for your function.