WWW.HATRICKCATERING.COM|0400648699BUFFETSUMMERMENU

Rolling Buffet Menu + Share Platters Cold Canapés and Hot Canapés can be selected from our Canapé Menu and make a great pre-dinner bite Grazing Options (serves 10) *Antipasto Board – Prosciutto, Salami, Parmesan, Olives, Figs, Roast Almonds and Grilled Bread *Asparagus Spears with Roasted Almond Mayo (V) Trio of Dips – Please Select 3 Dips *Smokey Eggplant - Spiced Pumpkin Hummus - Pea with Lemon and Ricotta - Kale and Pistachio - Roasted Cauliflower with Dukkah - Beetroot with Dill and Date – Roast garlic hummus (Add Extra Dip $10) Served with Turkish Breads and Crudités Platter of Seasonal Vegetables Main Courses Menu is designed to select 1 Meat, 1 Seafood & 2-3 Garden Dishes to share between 10 people all with complimentary Artisan Bread and Butter Roasted Ocean Trout with Tabouli Style Salad and Pomegranate *Herb Crusted Salmon Fillet on Green Bean, Lemon and Olives with Cured Cucumber *Baked Ocean Trout with Tarator, Walnuts, Coriander, Mint and Pomegranate *Roast Fillet of Beef with Roasted Pumpkin, on Spinach, Rocket, Cherry Tomatoes and Pesto Oil *Roast Fillet of Beef with fresh Horseradish and Celeriac Relish, Baby Spinach and Roast Field Mushrooms with Balsamic Glaze *Grilled Chicken Thigh with Lime, Coriander, Mint, Chili and Quinoa *Roast Sage and Lemon Corn Fed Chicken, Parmesan Polenta, Brown Butter (served warm) *Slow Roast Shredded Lamb Shoulder with Coriander, served on Warm Lentil, Garlic and Roast Onion (served warm) Lamb Meatballs in Tomato Sauce with Lemon Freekah, Cucumber Salad, Baked Eggplant and Herb Yoghurt Sauce (served warm) *Lamb Tagine with Chickpeas and Pumpkin, Apricots and Prunes with Moroccan Spiced Dressing (served warm) Garden Share dishes *Rocket, Pear and Candied Walnut Salad with Mustard Dressing *Salad of Asparagus, Beans, Broad Beans, Soy Beans, Spinach, Chili Sesame Dressing *Sugar Snap, Snow Pea, Pea Shoot, Orange and Hazelnut Dressing *Kale, Apple, Sprouts and Seed Salad with Tahini Dressing *Salad of Mixed Soft Leaves and Herbs with Verjus Dressing *Grilled Zucchini Salad with Rocket, Ricotta Salata, Sun Blushed Tomato *Honey Roasted Carrots with Dates, Dandelions and Moroccan Dressing (served warm or cold) *Roast Heirloom Beetroot, Pumpkin, Spinach with Dill, Chili and Tamari Flaxseed Crackers Fattoush Salad of Tomato, Radish, Cucumber and Flatbread *Slaw of Cabbage, Fennel, Radicchio and Spicy Cashews *Quinoa, Pomegranate, Roast Grapes, Tomatoes with Chili Mint and Basil *Chat Potato and Sweet Potato Salad with Peas and Persian Spices

WWW.HATRICKCATERING.COM|0400648699BUFFETSUMMERMENU

Couscous Salad of Roast Red Onion, Pumpkin, Coriander, Mint, Sumac and Preserved Lemon (served warm or cold) *Spiced Cauliflower, Chick Peas, Cherry Tomato, Shallots and Rocket with Labneh Crispy New Potatoes roasted with Polenta and Lemon Zest (served warm) *Basmati Rice, Wild Rice, Chickpeas, Currants and Herb Salad *Burratta with Baked Red Onions, Toasted walnuts and Rocket *Roasted Eggplant with Tahini Dressing, Date Molasses and Mint (served hot or cold) Creamy Potato and Garlic Gratin (served warm) *Roasted Pumpkin, Cauliflower, Sweet Potato, Fennel, Eshallots, Cherry Tomatoes, Grapes, Garlic, Ricotta and Almonds (served warm or cold) Whole Cakes *Flourless Chocolate Cake with Chocolate Glaze and Candied Citrus Zest *Orange, Almond and Pistachio Cake with Pomegranate Rose Jewel Syrup Pear and Ginger Upside Down Cake with Butterscotch Sauce and Cream Chantilly *Lemon Cannellini Cake with Creamy Icing and Edible Flowers (Vegan) Pear and Amaretti Tart with Almond Brittle and Vanilla Cream Chocolate Tahini and Honey Cake with flowers and Blackberries *Summer Fruit Salad of Mangoes, Pineapple, Berries, Petals, Rose Syrup, Mint and Passion fruit Summer Pudding with Fresh Raspberry Coulis and Crème Fraiche Cheeses Cheese Board - Gorgonzola, Bouche D’affinois, Maffra Vintage Cheddar, Grapes and Crackers Luxury Cheese Board of Goats Curd with Goats Brie, Manchego, Gorgonzola, Bouche D’affinois, Maffra Vintage Cheddar, Seasonal Fruit and Crackers * Gluten Free Costs Minimum 10 Guests (Surcharge For Less Than 10 Guests) Canapés Choice Of 3 $14 per person Choice Of 4 Dishes $70 per person Choice Of 5 Dishes $80 per person Dessert – One Buffet Dessert with Chef’s Choice of Accompaniments $14 per person Bread and Butter Complimentary Chef Charge – $350 - 1 Per 25 Guests Chef Charge - $400 Sunday, $450 Public Holidays Wait Staff Available on Request 10% Surcharge On Sundays 20% Surcharge On Public Holidays Rental And Equipment Guidelines The Client is Liable for any Lost or Damaged Rental or Hatrick Catering Owned Equipment at Full Replacement Cost. Any Equipment Left with the Client Must be Kept in a Secure Location until we Return For Pick Up.