Fine Dining Menu


$99.00 per person to make 2 selections for each course. Selections will be distributed to alternating guests.

These prices include your personal chef and Maitre d' for a minimum of 8 people. Napery and crockery are included and we will leave your kitchen clean. Travel and laundry are billed separately. Contact us  aclasscatering@gmail.com today to discuss your needs.


Entrées

  • Chilled Tofu w/Korean dressing on fresh rocket (vegetarian, vegan, gluten free)
  • Avocado salsa with prawns & smoked salmon drizzled w/ balsamic glaze
  • Devilled lambs kidneys served on a toasted sourdough (New)
  • Roasted stuffed mushroom w/ sundried tomatoes & fetta served on rocket (gluten free & vegetarian)
  • Seafood or Clam Chowder
  • Prawn and bacon skewers, served on a bed of steamed rice, with spicy tomato sauce
  • Traditional Thai satay chicken skewers w/ peanut sauce
  • Asian style crab salad (gluten free)
  • Jewelled pumpkin and Pistachio Salad GF VEG
  • Ceviche, a traditional Polynesian dish of raw fish marinated in coconut milk, lime juice, chilli, coriander
  • Local fresh mussels Provencal, with tomato pesto fresh garlic and white wine, with crusty bread GF VEG
  • Caesar salad, freshly prepared at the table, in the traditional way as first created in Mexico
  • Tandoori Kangaroo Fillets, marinated in tandoori spices, grilled, served on a bed of basmati rice, poppadum's Indian condiments
  • Mexican eggplant dip w/ corn chips (Gluten free, vegan & vegetarian )

Mains

  • Pork saltimbocca, pork fillet filled with Bocconcini wrapped in prosciutto & pan fried with pan jus
  • Grilled Mahi Mahi with a Mango Salsa NEW ( depend on availability )
  • A Class chicken Kiev, filled with a blend of cream cheese garlic, dill, & ham, served on steamed rice & crunchy salad
  • Prawn & scallop skewer's topped with white wine cream sauce served on bed of rice & seasonal salad
  • Stuffed Red Peppers, with Rice pilaf, and Napolitano sauce VEG VEGAN GF
  • Roasted rack of lamb, served on garlic mash steamed greens & rosemary jus
  • Filet Mignon with your choice of sauce Mushroom, Pepper, Dianne or Béarnaise, (choose 1 only) garlic mash & steamed vegetables
  • Jackeroo Rib Eye Steak 500 grams served with choice of sauce, Dianne, Mushroom, Pepper and Béarnaise sauce (extra charge pp $20.00 )
  • Whole or Half Lobster Mornay or Thermador (Extra Charge per person on request )
  • Pesto chicken bruschetta, served on sourdough w/ roasted chats & steamed greens
  • Seafood Platter, Stacked with an array of fresh seafood Hot and Cold salad optional, will amaze your whole group min 8 pp. (EXTRA PRICE)
  • Duck a ala orange, roasted half duck, and topped with an orange glaze
  • Grilled pork loin chop, served on mash & sauerkraut w/ apple pepper sauce

Desserts

  • Crepes with your choice of topping strawberry's, bananas foster, or cherries jubilee, cooked and flambéed at the table
  • Banana Fritters with ice cream & cream
  • New York style baked cheesecake
  • Coconut raspberry and maple syrup mousse (gluten free, & vegan)
  • Pecan Pie
  • Traditional apple pie served with custard & ice cream
  • Dark Chocolate mud cake, topped with strawberries and fresh cream
  • Vanilla Slice served with ice cream

Canapes before or after Dinner Platters

  • BEFORE & AFTER DINNER PLATTERS $100 feeds 10 persons
  • Bruschetta board with charcuterie,
  • Smoked salmon platter with French onion spread,
  • Caesar salad grazing platter
  • Peanut butter fondue platter (vegetarian, vegan, glute free)

Inclusions

Table cloths, napkins, cutlery, set up, personal chef & maître d

  • a selection of bread rolls, garlic bread, herb bread or brochette
  • Guuridon table cooking

Surcharges

  • Up to $140 in travelling costs
  • Due to good costs an extra surcharge will be charged for special dietary needs
  • extra staff may be required for numbers over 10 guests