DINNER MENUS

2017/2018

Perth Convention and Exhibition Centre | 2017 / 2018

OUR PHILOSOPHY

By keeping up-to-date with the latest in food trends, Perth Convention and Exhibition Centre (PCEC) and Mustard Catering set the benchmark for responsible catering using quality foods ground and produced locally. Our culinary team produce seasonal menus that draw on the best food available in the market. Today, PCEC and Mustard are proud to be at the forefront of ethically responsible catering. We only work with suppliers who demonstrate best practices. This means minimum harm and maximum enjoyment for everyone.

MENU KEY (v) vegetarian (may contain egg, dairy products and/or honey) (vg) vegan (contains no animal products) (gf) gluten-free product* (nf) nut-free product* *although this dish is prepared with gluten or nut-free products, we cannot guarantee 100% gluten or nut-free as the dish is prepared in kitchens that also use gluten products and nuts.

SPECIAL REQUESTS If any of your guests have dietary requirements, please advise us as soon as possible prior to your event.

PLEASE NOTE Due to the seasonal nature of this menu, some items may not always be available. While we will endeavour to provide your desired selection, we may need to make substitutions from time to time. Minimum numbers may apply. All prices in the menu include GST. Prices are per person unless specified otherwise. Refer to package overview for inclusions. Menu is effective until 30th June 2018

Perth Convention and Exhibition Centre | 2017 / 2018

PLATED DINNER MENUS

PREMIUM MENU

entree, main course, dessert 84

Additional entrée, main or dessert $6pp per course (alternate drop between your guests).

ENTREE

Please select one item – upgrade to prestige entrée, add $4pp

cured salmon, pick led cucumber , c i trus goats curd, sel gr is (gf ,nf )

mahogany creek chicken breast , creamed chickpeas, charred corn salsa (gf ,nf ,df )

feta crumb, shaved beetroot v ine and heir loom tomatoes, bas i l ,

anchovy salt (nf ,v)

poached prawns, gr i l led pimento baby cos and chipot le mayo (gf ,nf ,df )

spiced sweet potatoes, cor iander and l ime quinoa salad, sof t boi led hens egg, baby

spinach and cumin scented green beans (gf ,nf ,df ,v)

buffalo mozzarella and creamed avocado, sun r ipened tomato, pesto, green o l ive

and roquette panna cotta, kalamata ol ive and polenta crumbs (nf ,v)

Perth Convention and Exhibition Centre | 2017 / 2018

PLATED DINNER MENUS

MAIN

Please select one item - upgrade to prestige main, add $5pp

braised lamb scotch f i l let , dauphinoise potatoes, roasted ratatoui l le , b lack o l ive jus

roast chicken breast , morrocan style cous cous, ras e l hanout jus

char gri l led peppered pork steak, braised onion, spiced apple, gra in mustard mash,

papr ika crack le

gri l led south west beef sir loin steak , bearnaise sauce, truss tomato, saute

mushroom, thyme mash (gf ,nf )

baked tasmanian salmon , bra ised leek tar t , d i l l and lemon bhurgal, horserad ish

cream (gf ,nf )

mushroom and basil risotto cake, pea puree, seasonal baby vegetables and vine

tomato salsa (gf ,nf ,df )

DESSERT

Please select one item - upgrade to prestige dessert, add $4pp

l imoncello torte, red berry coul is , l ime and whi te chocolate pavlova

baked pineapple cheesecake, coconut cream, chocolate soi l

bitter chocolate ganache, honey comb shards, f reeze dr ied f rui t ,

apr icot mascarpone

passionfruit and crème fraiche curd, dark chocolate ganache, c i trus macadamia

crunch

honey cake, layered caramel and vani l la sponge, marinated oranges

and hazelnut crunch

australian cheese select ion, dr ied f ru its , pear jam and cr ispbread (shared)

TO FINISH

f ix organic fair t rade coffee, simplici tea® tea select ion

Perth Convention and Exhibition Centre | 2017 / 2018

PLATED DINNER MENUS

PRESTIGE MENU

entree, main course, dessert 92

Additional entrée, main or dessert $6pp per course (alternate drop between your guests).

ENTREE

Please select one item.

FROM THE SEA

cured ocean trout, scorched belly, scal lop and lime cerviche

goats curd, sunf lower shoots and b lack burdock (gf ,nf )

crudo of fremantle swordfish loin

pick led pressed watermelon, yuzu marmalade, sweet corn shoots ,

wasabi curd (gf ,nf ,df )

poached indian ocean prawns

thai s tyle vegetables, spiced avocado, nam j im dressing (gf ,nf ,df )

hiramasa kingfish

caul i f lower and seame puree, oyster mushroom, wakame gel (gf ,nf ,df )

FROM THE FARM

turmeric spiced chicken

mango jam, tur t le bean and sweet potato, avocado (gf ,nf ,df )

mahogany creek chicken breast

foie gras and p is tachio roulade, granny smith and p ick led shimj i (gf )

marinated margaret r iver wagyu beef

horseradish bavarois , corn ichon and pars ley salad (gf ,nf )

shaved serrano ham. parmesan curd

baby beetroot and p ick led seasonal vegetable salad , belg ium endive,

and hazelnut dress ing (gf )

chef’s seasonal entree tasting plate

created to complement your event

Perth Convention and Exhibition Centre | 2017 / 2018

PLATED DINNER MENUS

PRESTIGE MENU

ENTREE

FROM THE FIELD

buffalo mozzarella and creamed avocado

sun r ipened tomato, pesto, green o l ive and roquet te panna cotta, ka lamata o l ive and polenta crumbs (nf ,v)

spiced sweet potatoes

cor iander and l ime quinoa salad, sof t boi led hens egg, baby spinach and cumin scented green beans (gf ,nf ,df ,v)

Perth Convention and Exhibition Centre | 2017 / 2018

PLATED DINNER MENUS

PREMIUM MENU

MAIN

Please select one item.

FROM THE SEA

roast f remantle swordfish

creamed eggplant, capsicum, truss tomato (gf ,nf )

roasted norwest barramundi

crab gateaux, gr i l led broccol in i, chor izo and mango salsa (gf ,nf )

baked tasmanian salmon

caul i f lower and manchego, snow peas, scal lop and truf f le (gf ,nf )

FROM THE FARM

mahogany creek chicken

seasonal mushrooms, cream poached celery (gf ,nf )

roast mahogany creek chicken breast

sweet potato grat in, creamed celer iac, ch icory (gf ,nf )

quail and slow roast pork belly

carrot puree, apple mash, sul tana jus (gf ,nf )

amelia park lamb saddle

caul i f lower and sesame puree, morel lo cherry jam, truf f led potatoes (gf ,nf )

roast amelia park lamb best end

gr i l led asparagus, parmesan crumble, kalamata curd (gf ,nf )

margaret river wagyu porterhouse steak

charred ar t ichokes, chestnut mushrooms, burnt l ime but ter (gf ,nf )

northcliffe prime beef f i l let

smoked soy k ing oyster mushroom, peppered greens (gf ,nf )

Perth Convention and Exhibition Centre | 2017 / 2018

PLATED DINNER MENUS

PREMIUM MENU

MAIN

FROM THE FIELD

mushroom and basil risotto cake

pea puree, seasonal baby vegetables and vine tomato salsa (gf ,nf ,df )

warm mediterranean vegetable tart

conf i t baby roma tomato, herb poached potato, kalamata o l ive dust (nf ,df )

parmesan and basil polenta cake

carrot and cor iander mash, spr ing vegetables, red caps icum coul is (nf ,df )

addit ional salads and vegetables served to the table

seasonal leaves and garden vegetable salad, balsamic dress ing 6

anc ient gra ins, roasted pumpkin, toasted n igel la seed, gar l ic dress ing 6

baked gourmet potatoes wi th sour cream and chives 7

roasted root vegetables with pars ley evoo 7

broccol ini , caul i f lower and lemon scented evoo 7

Perth Convention and Exhibition Centre | 2017 / 2018

PLATED DINNER MENUS

PREMIUM MENU

DESSERT

Please select one item yuzu and white chocolate mousse

compressed p ineapple, p ink peppercorns, l ime jam, b it ter chocolate

l imoncello torte

red berry coul is , l ime, and white chocolate pavlova

pral ine and bitter chocolate mousse

malted milk soi l berry compote and p istachio macaroon

passionfruit and crème fraiche curd

dark chocolate ganache, c itrus macadamia crunch

honey cake

layered caramel and vani l la sponge, mar inated oranges

and hazelnut crunch

ensemble of fresh raspberries

raspberry bavarois encrusted in whi te chocolate soi l , a lmond gateau,

raspberry and thyme curd, coconut, and l ime

Perth Convention and Exhibition Centre | 2017 / 2018

PLATED DINNER MENUS

PREMIUM MENU

MINI DESSERTS

Share at the table or handed around - please select three items 1.5

toasted almond and cherry tart double cream (v)

conf it pineapple, coconut sago and p istachio curd

salted caramel and bitter chocolate tart

double chocolate crème pot , passionfru it gel, raspberry chocolate

so i l honey cake pot, mar inated oranges

mini banoffee pie

terra cotta t i ramisu, chocolate soi l and bas i l

tradit ional lemon meringue pie

CHEESE

Please select one item gourmet cheese plate

margaret r iver camember t, capel c lub cheddar, lobathel blue,cr isp c iabat ta and f ru it

compote 16.5

cheese platters

shared p lat ters of f ine austra l ian cheese, cr isp s avoury b iscuits

and dr ied f ru i t 12

TO FINISH

f ix organic fair t rade coffee, s implici tea® tea select ion and chocolates

Choice option service - additional charge of $13 for entree, $20 for main and $8 for dessert (per person)

Perth Convention and Exhibition Centre | 2017 / 2018

BUFFET DINNER MENU

MENU 1 69

Entree plated entree or grazing platters

Main 3 hot d ishes and 2 vegetable

Sweet Tooth 4 i tems

MENU 2 79

Entree plated entree or grazing platters

Main 4 hot d ishes and 3 vegetable

Sweet Tooth 4 i tems

OPTIONS EXTRAS

carvery s tat ion 12.5

l ive stat ion 15.5

sweet bi tes 4.9

GRAZING PLATTERS

shaved local charcuterie - ham, beef , sa lami, turkey

local seafood - ind ian ocean prawns, smoked salmon, oysters, f remantle octopus

marinated heir loom vegetables, fe ta, o l ives, charred f la tbeard, hummus, evoo and

dukkah

seasonal mixed salad

Perth Convention and Exhibition Centre | 2017 / 2018

BUFFET DINNER MENU

PLATED ENTRÉE

cured ocean trout, l ime, goats curd, black burbock, sel gr is (gf ,nf )

mahogany creek chicken breast , granny smith gel , radish and p ick led shimij i

(gf ,nf ,df )

buffalo mozzarella and creamed avocado, sun r ipened tomato, pesto, kalamata

puree, parmesan crumble (nf ,v)

poached indian ocean prawns, thai style vegetables, spiced vegetables,

sp iced avocado, nam j im dressing (gf ,nf ,df )

turmeric spiced chicken, mango j im, tur t le bean, sweet potato, avocado

spiced sweet potatoes, cor iander and l ime quinoa salad, sof t boi led hens egg, ba by

spinach and cumin scented green beans (v)

BUFFET HOT

lamb korma, poppadums and mango chutney (gf ,nf )

butter chicken, poppadums and ra ita (gf ,nf )

lemon, mustard and thyme roasted mahogany creek chicken (gf ,nf )

steamed salmon, scal l ions, mushroom and mustard cream (gf ,nf )

cook point barramundi, leek and spinach, lemon emuls ion (gf )

pot roast beef cheek, soused onions, juniper and cabernet sauce (gf ,nf ,df )

lamb navarin, glazed root vegetables, garden thyme (gf ,nf ,df )

gri l led pork steak, roast fennel, b lack pepper jus (gf ,nf ,df )

balsamic roasted pork belly, roasted ratatoui l le and bas i l jus (gf ,nf ,df )

pumpkin raviol i , spinach and gruyere cream, roast pepi tas (nf )

vegetable moussaka and toasted almonds (gf)

aloo ghobi, caul i f lower and potato wi th cr isp samosas (nf ,df ,v)

mac n cheese, roasted mushroom, swiss cheese and tomato (v)

Perth Convention and Exhibition Centre | 2017 / 2018

BUFFET DINNER MENU

HEALTHY OPTIONS

poached chicken, chickpea, caps icum and cor iander (nf ,df )

steamed salmon, quinoa, p ick led mushrooms and o l ive and tomato (nf ,df ,v)

jumbalaya of eggplant, zucchin i and garden peas, spicy l ime salsa (nf ,df ,v)

VEGETABLES AND STARCH

steamed basmati rice (v)

pearl couscous garlic and herbs

seasonal garden vegetables, f in i evoo (gf ,nf ,v)

f lorets of caul if lower, broccol i grat in (gf ,nf ,v)

roast carrot , parsnip, honey g laze

roast gourmet potatoes gratin potatoes

SWEET BITES

lemon meringue shooter

dark and white chocolate mousse, honey comb crunch (gf )

toasted almond and cherry tart , double cream

terracotta black forest pots

chocolate soil yuzu curd tart

salted caramel and bitter tarts

conf it pineapple, coconut sago and p istachio curd

sl iced fresh seasonal fruit

australian cheese select ion, cr isp breads and savoury b iscuits

Perth Convention and Exhibition Centre | 2017 / 2018

BUFFET DINNER MENU

BUFFET - CARVERY

roast pork leg, apple sauce and crack l ing (gf )

roast black angus beef r ib, yorkshire pudding, horseradish sauce and shiraz jus

roast leg of lamb, redcurrant je l ly, mint sauce and rosemary gravy roast turkey, bread

sauce, thyme jus

BUFFET - LIVE STATION

cajun jambalaya

braised rice, capsicum, chorizo, chicken, cajun spice, coriander and garlic aioli

chicken shawarma

Lebanese style chicken, flat bread, harissa slaw and minted yoghurt

beef bulgogi

fragrant rice, chilli and iceberg salad, soy and sesame dressing (gf)

cumin spiced gril led prawns

yellow dhal salad, raita dressing and curry leaf

sizzling aromatic duck

coconut rice, thai red curry dressing, shallots and toasted peanuts

char sui pork belly

stir fried rice noodles, bean sprouts and straw mushrooms, fried shallots

indian style chicken “sixty f ive”

raita, crushed poppadum, baby spinach, coriander, red onion and tomato salad

gri l led tasmanian salmon

nicoise salad, boiled hens egg, tapenade dressing

gri l led yakitori chicken

daikon slaw, fragrant rice, taberu rayu

egg Mughlai

indian style omelette, red lentils, chilli and coriander salad

hand carved beef rump

baguette, fried mushrooms and thyme, horseradish crème fraiche

Perth Convention and Exhibition Centre | 2017 / 2018

GRAZING DINNER MENU

TABLE OF TEN 800

art isan bread rolls and cultured butter

ENTREE

poached indian ocean prawns, cannel l in i bean and chive salad, smoked yoghur t

spiced sweet potatoes

coriander and l ime quinoa salad, sof t boi led hens egg, baby spinach and cumin

scented green beans (gf ,df ,v)

marinated slow roasted south west beef , baby cos salad and shaved grana, evoo (gf ,nf )

MAIN

harissa roast barramundi, moroccan s tyle cous cous, cumin f r ied eggplant (nf ,df )

rosemary stuffed lamb bel ly, mushroom pi laf , v ine tomato passata (gf )

mahogany creek chicken, grain mustard mash, gr i l led broccol i , thyme jus

(vegetarian and dietary requirements will be accommodated upon request)

DESSERT

carrot cake (gf)

bitter chocolate caramel sl ice (gf ,nf)

fresh and stewed seasonal f ruit , honey, and vani l la yoghur t

australian cheese select ion, cr isp breads, and savoury b iscui ts

TO FINISH

f ix organic fair t rade coffee, simplici tea® tea select ion and chocolates