© 2019 Free Range Catering | flying parrot

We tailor all our menus to your personal taste & requirements
 
Here's a taste of some previous menu's we've prepared
RURAL CHRISTMAS BASH
Finger Food - in Copper dishes on grazing tables

 

50 dozen natural oysters shucked with dipping sauces

Vietnamese Rice Paper Rolls with Spicy Dressing

Beetroot and Smoked Eggplant Tartlets

Scallops en Brochette wrapped in Prosciutto

Battered Prawns in Honey, Ginger & Soya Sauce

Macadamia Crusted Chicken Bites with Spicy Mango Salsa

Beef Brochettes with Béarnaise Sauce

 

Fork Food

 

Paella, Chicken, Seafood and Chorizo

Pulled Pork Sliders with Pickled Coleslaw

Tamari Roast Pumpkin on Quinoa Salad with Toasted Grains

 

Late Night - served on grazing tables

 

Roast porterhouse & Glazed hams

Served with sliced baguette, mustards & aioli

 

FAMILY REUNION
Finger Foods

 

  • Vietnamese Rice Paper Rolls with Sweet Spicy Dressing

  • Asparagus Vinaigrette wrapped in Prosciutto

  • Stuffed Mushroom Cups with Sundried Tomatoes & Mozzarella

  • Prawn & Pork Wonton with Dipping Sauce

  • Battered Prawns in Honey, Ginger & Soya Sauce

  • Chicken Satay with Spicy Peanut Sauce

 

Main Course

 

  • Grilled Atlantic salmon with roast capsicum and olive salsa

  • Lamb Loin with Roasted Ratatouille and rosemary jus

 

Dessert

 

  • Vanilla Panna Cotta with Tropical Fruit Salsa

  • Chocolate Tart with Red Berry Compote

CASUAL BRUNCH
 
To be passed around to guests

 

  • Smoked salmon and leek frittata with honey mustard sauce

  • Seared tuna nori rolls

  • California rolls

 
Grazing Tables
 
  • Black rice, coconut, palm sugar pudding w/ poached pear and rhubarb

  • Pea and haloumi fritters with crisp pancetta and baby spinach

  • Assorted Danish

  • Fruit platters

 

New York Breakfast Rolls

 

  • Scrambled Egg, Chorizo and Rocket

  • Eggplant Scrambled egg and cheese

  • Scrambled egg and maple bacon

 

bega valley  catering

CASUAL OUTDOOR SUMMER WEDDING
 

 

  • Oysters Natural

  • Salmon Carpaccio, Caper Berries & Pear on Chinese Spoons

  • Ulli’s Chicken Liver Pate on Mini Toast

  • Arancini with Chilli Aioli

  • Scallops en Brochette wrapped in Prosciutto

  • Fried Whitebait with Aioli

  • Macadamia Crusted Chicken Bites with Spicy Mango Salsa

 

FOLLOWED BY

 

  • Thai Beef Salad in Chinese Boxes

  • Paella, Chicken, Seafood and Chorizo

  • Sticky Pork Belly, Jasmine Rice, Asian Slaw

 

 

WEDDING MENU
 
To Start

 

  • Beetroot and Smoked Eggplant Tartlets

  • Scallops en Brochette wrapped in Prosciutto

  • Macadamia Crusted Chicken Bites with Spicy Mango Salsa

  • Beef Brochettes with Béarnaise Sauce

 

Seafood Course

 

  • Grilled kingfish, citrus beurre blanc

  • Pear and rocket salad

  • Crusty caibatta loaf

 

Main Course

 

  • Braised Beef cheeks in red wine eshcallots and wild mushrooms

  • Almond and herb cous cous

  • Steamed green beans

 

Dessert
 
  • Berry Calfoutis Tart, Berry Coulis

  • Hazelnut Crème Caramel

  • Traditional Wedding Cake