Hand Made Catering
Menus
About Set & Choice Menus...
The majority of Hand Made Catering's events are either set or choice menus. Together we will create menus which are designed with minimal environmental impact, utilise the freshest seasonal ingredients and leave your guests with a dining experience they will continue to rave about.
Sit down menus begin with hand churned French butter, wood oven
baked Ciabatta bread and local South Australian award winning
olive oil. Selections of spices, aged balsamic vinegars or
alternative breads can be arranged.
The menus that we create can be served either as a set menu.
Alternatively, we can add several other dishes or courses for
your guests. Special dietary requirements (coeliac, vegan,
vegetarian, etc) are of no extra charge and are inclusive in of
your package.
For your event, if you would like any choices per course, please
add:
$8 per person per extra entree choice.
$11 per person per extra main course choice.
$8 per person per extra dessert choice.
Canapés can be included for $11 per person to a set menu (3
choices for 1/2 hour as pre-dinner)
Cheese platters can be included for $5 per person.
Prices do not include hire of service equipment.
All main courses are served with sharing bowls of seasonal
potatoes, side salads & seasonal vegetables.
***Please be rest assured that prices change because
of specific quality/grades of your menu selections. The style of service,
expertise and delivery of your event is always second to none.
All prices are inclusive of GST.***
Sample menu 1
On the Table:
hand churned Pamplie butter, wood oven baked ciabatta, Kurianda
olive oil
Entree:
seared blue fin tuna, caper mayonnaise, wild rocket & Ligurian
olives
OR
carpaccio of seared wagyu, caramelised onions dressing, fine
herbs and crispy shallots
OR
Port Lincoln king prawns, petit Asian salad with ginger & lime
dressing
Main Course:
slow roasted striploin of Cape Grim (MSA) beef, wild mushrooms,
candied shallots & red wine jus
OR
crisp skinned Atlantic salmon fillet, white bean & roasted
pepper salad & preserved lemon yoghurt
OR
roasted free range chicken breast , stuffed with fresh herbs,
fresh corn & chorizo salsa
Dessert:
dark chocolate mousse, biscotti, fresh berries and double cream
OR
poached pear torte, cardamom crème & toasted almonds
OR
vanilla pannacotta with poached Barossa fruits & aromatic spices
Sample menu 2
On the Table:
hand churned Pamplie "demi-sel" butter, wood oven baked ciabatta,
Kurianda olive oil
Entree:
crispy pork belly, seared sea scallops, cauliflower puree &
fresh truffles
OR
hand smoked ocean trout tartare with herbed mascarpone & cold
pressed lemon oil
OR
tartlet of wild local olives, French goats chevre, baby onions,
roasted peppers with micro herb salad
Main Course:
tenderloin of Cape Grim (MSA) beef, wild mushrooms, candied
shallots & Barossa Shiraz jus
OR
hard roasted snapper fillet with stuffed zucchini flower, white
bean puree, fresh peas and golden beets
OR
roasted corn fed free range chicken breast, wrapped in
prosciutto, champagne & chive crème
Dessert:
baked Belgian chocolate tart with candied violets, vintage port
cream
OR
hand-made vanilla vacherin with seasonal berries & King Island
cream
OR
Barossa citrus tart, lemon sorbet vanilla crème chiboust
Sample menu 3
On the Table:
hand churned Pamplie "Black label" butter, wood oven baked
ciabatta, Kurianda olive oil,
dipping spices and 25year old balsamic
Entree:
crispy pork belly, seared sea scallops, cauliflower puree &
fresh shaved French truffles
OR
shaved hand cured salmon with crème fraiche, frisee & vodka
dressing
OR
confit of local Barossa duck leg, chargrilled vegetables,
polenta and oregano
Main Course:
roasted striploin of 6 score WAGYU beef, wild mushrooms, candied
shallots & aged Shiraz jus
OR
seared Sashimi grade Blue fin tuna, organic tomatoes, Spanish
anchovies, baby beans and kipfler potatoes
OR
grilled boned spatchcock with cider glaze, roasted candy stripe
and golden beets, chick peas & jus gras
Dessert:
baked Belgian chocolate tart with candied violets, 1972 vintage
port cream
OR
individual crème brulee with a fresh mango & blueberry compote
OR
Valrhona White chocolate and Italian black cherry semifreddo
Sample menu 4
On the Table:
hand churned Pamplie "le barattes" butter, wood oven baked
ciabatta, Kurianda olive oil,
za'tar, dukkah and 100 year old balsamic
Entree:
fresh Iranian Sevruga caviar - traditional service
OR
hand-picked Bass Strait king crab tian with sauce gazpacho,
chervil & avocado
OR
wagyu bresaola with fresh goats curd, mache, shaved fennel &
olive salad
Main Course:
roasted Striploin of 9 score WAGYU beef, wild mushrooms, candied
shallots & St Hallet Old Block red wine sauce
OR
roasted 600 gram crayfish with garlic and brandy butter, green
beans & fresh herbs
OR
roasted Waechter's duckling breast with 5 spice, apple & pickled
cherry salad
Dessert:
soufflé of the freshest seasonal fruit, vanilla anglaise and
sorbet
OR
soft centred Valrhona "jivara" chocolate pudding with Armagnac &
drunken prunes
OR
daquoise of poached quinces, roasted almonds, praline & vanilla