Seans Catering
 

 

Function Menu


To Start With

Pan seared scallops wrapped in proscuitto ham on Jerusalem artichoke puree
Seared kangaroo fillet with tartlet of vine ripened tomato basil and sheep’s feta, balsamic reduction
Wonton of cashew and turkey in a broth of miso and shitake mushroom
Blue mussel and tomato pie laced with saffron and chili
Caramelized onion and goats cheese pativie , frizze salad and tomato vinaigrette
Chicken and spinach croquet with sage and anchovie butter
Prawns crusted with sesame on seaweed and cucumber salad
Gravlax of tuna with warm polenta pudding
Potato and blue cheese soup with pepper bread
Ravioli of scallop and lemon with basil butter
Roulade of chicken rolled with rosemary and spinach on a bed of cucumber and walnut salad
Shellfish bisque with scallops laced with pernod and sour cream
Blue mussel and tomato pie, hint of chili and saffron
Smoked salmon and prawn salad with fennel and rocket and dill dressing
Duck and spinach terrine with a chutney of figs and port
Honey and thyme roasted lamb on cheese and herb Danish
Cappacio of beef with radish and cucumber salad and tomato oil
Crispy polenta and roasted pepper stack with walnut and basil pesto
Steamed seafood dumplings with Thai dipping sauce
Sashimi of tuna avocado nori roll and ponzu dipping sauce
Crispy proscuito on green pea and blue cheese risotto cake
Blackened yams on tomato and avocado salad lime and onion dressing


 

For Your Main Meal

Guinness and red wine braised ox tail wrapped in flaky pastry with seasonal greens and fresh made relish
Slow braised lamb stuffed with wild mushroom farce on spinach, pumpkin and horseradish rosti with muscat and cherry jus
Confit of duck served in parmesan and potato tart pepper and leek reduction
Blackened beef with puree of fetta and corn, caramelized onion marmalade baby beet leaves
Fillet of chicken filled with eggplant and sage on buttered potato steamed snowpeas and drizzled with cider vinegar
Tasmanian salmon steak salted with lime and celery salt on terrine of chorizo and kipfler potato with lime aioli
Homemade pumpkin gnocchi with garlic prawns and olives
Slow braised lamb shank on Jerusalem artichoke mash and red wine reduction
Peppered tuna rare seared on rocket and horseradish salad with coriander salsa
Fillet of pork with seeded mustard, smoked ham and celeriac rosti, black cherry jus
Baked terrine of potato, spinach, eggplant and peppers served on a spiced tomato sauce
Slow roasted maryland of duck on a celeriac and parmesan rosti cabernet jus
Lamb medallions crusted with sage and onion on spinach and snow pea salad
Sweet and spiced pork cutlet on corn and coriander fritters with Szechwan pepper sauce
Salad of honey pumpkin cashews, and grilled whitlof with garlic croutons and parsley salsa
Slow roasted lamb shoulder with crispy parsnip cakes braised cabbage and onion pan jus
Filo of goats cheese and zucchini with aniseed and pear relish
Slow braised pork hocks on a puree of potato and feta with pan jus


To Finish

Warm plum and date tart with orange ice-cream
Moccocino chocolate indulgence almond shortbreads
Lemon and cardamom tart
Butterscotch pudding with sour apple sauce
Choux balls filled with coffee mousse berry sauce spun sugar
Red wine poached pears stare anise custard
Date and hazelnut dacquoise bitter chocolate sauce
Strawberry gelato with almond wafers
Banana mascarpone cake peanut brittle
Triple chocolate terrine with blackberry compote
Fresh seasonal fruits vodka and cinnamon sabayon
Baked ricotta and chocolate cake with bourbon chocolate sauce
Mango and lime brule tart
Almond shortbread stack with fresh strawberry, chocolate baileys mousse
Caramelized orange and treacle tart with cream fraice

 

We are happy to Personalise all your catering needs

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