Banquets

We understand that each clients requirements may differ, depending on the type of function they are holding. For example a wedding menu may differ from a corporate sit down dinner menu. We are here to work with you and help to hand design the best possible menu for your event.

BANQUET (price on application)

ENTRÉE

  • White fish sashimi, picked crab, poached calamari, slow roast heirloom tomato, jalapeño, pomegranate, baby cress and grapefruit yuzu dressing
  • Sliced Prosciutto and heirloom tomato, basil and fresh goats curd salad (can do without prosciutto)
  • Barramundi and prawn ravioli with bisque foam and chervil cress
  • Warm Corn soup with picked crabmeat, fennel tops, coriander, and chilli oil
  • Wagyu beef carpaccio with ponzu jelly, miso dressing avocado and micro cress
  • Pan-roasted Langoustine, celeriac remoulade and lemon butter air and salmon pearls
  • Scallop crudo with lemon, pomegranate, coconut and yellow endive and coriander

MAINS

  • Pan fried snapper, roast carrot puree, sautéed micro mushrooms, black garlic and caramelized sweet onions
  • Oven roast beef fillet, parsnip puree, toasted hazelnuts, balsamic onions and sautéed green leaves
  • Roast cajun chicken, pomegranate, almonds, bitter leaves with maple vinegar dressing
  • Braised beef cheek, soft creamy polenta, playful assortment of petit mushrooms in a rich reduction
  • Crispy twice-cooked pork belly, star anise spiced green apple and spoonfuls of salsa verde
  • 10 hour slow cooked Suffolk lamb shank, roasted glazed carrots, soft labneh and Sicilian olives
  • Pan fried ccean trout, beetroot, chickpea, thyme salad, with a lemon fraiche
  • 3 rib lamb cutlets, goats curd, green peas, slow roast vine ripened tomatoes with a hazelnut pesto
  • Grilled lemon thyme zucchini, Israeli cous cous,slow cooked heirloom tomato, preserved lemon and soft labneh. (V)

DESSERTS

  • Warm Macadamia nut tart, white chocolate and honey sauce
  • Vanilla bean pannacotta, gold leaf and fruits of the season
  • Chocolate cake, cherries, chocolate mousse and lemon mascarpone

Dundas Taylor Catering
PO Box 7209 Bondi Beach NSW 2026
ph: 80907556 Mob: T 0410362436
adam@dundastaylor.com.au