| Boardroom Lunches and Dinner Parties | |
| Prices quoted are for between 10 and 20 people | |
| Three course Lunch or Dinner | |
| One entrée, main and dessert | $66.90 per person |
| Two course Lunch or Dinner | |
| One entree and main (no dessert) | $64.90 per person |
| One main and dessert (no entrée) | $63.90 per person |
| Client to provide all cutlery and crockery, drinks and glasses | |
| Inclusions: Chef to prepare and cook your meals with food service staff to serve. (maximum of three hours) | |
| Entrées | |
| Smoked chicken and mango salad | |
| Cos lettuce with sun-dried tomatoes and cashew nuts topped with croutons and a creamy French dressing | |
| Veal and mushroom vol au vent | |
| topped with a creamy Riesling sauce and toasted almonds | |
| Seafood Malibu in a puff pastry shell | |
| mixed seafood cooked in a creamy Malibu and chilli sauce served on a bed of steamed rice | |
| Warm Thai beef salad | |
| Marinated then pan fried strips of eye fillet on a bed of coral lettuce and cucumber | |
| Topped with a lemon grass, coriander and chilli-lime dressing | |
| Avocado seafood | |
| served with prawn-salad, and selected seafood topped with a light mango and lime mayonnaise | |
| Main Courses | |
| All main meals served with bread roll and butter, potato dish of the day and steamed market fresh vegetables. | |
| Chicken Crisone | |
| chicken breast filled with a purée of avocado, leg ham, cheddar cheese, topped with a herb crust, served on a peppercorn sauce | |
| Chicken breast in filo parcels | |
| filled with brie and leg ham, garnished with asparagus, sun-dried tomatoes, topped with béarnaise sauce | |
| Pan fried Atlantic salmon fillet | |
| topped with lemon shavings with shallots in soy sauce | |
| Char grilled lamb rump | |
| marinated in lemon and thyme, served on bed of baby spinach topped with wild mushrooms, served with a red current jus | |
| Char grilled grain fed sirloin steak | |
| topped with Dianne sauce | |
| Desserts | |
| Individual Pavlova’s with a berry salad | |
| decorated with fresh fruits and whipped cream | |
| White and dark chocolate mousse | |
| with Grand Marnier orange sauce | |
| Hot Austrian apple strudel | |
| with vanilla custard sauce and vanilla ice-cream | |
| Lemon meringue pie | |
| with mango coulis | |
| Sticky date pudding | |
| served with vanilla ice-cream and caramel fudge | |
| Special dietary requirements can be catered for on request | |
Connoisseur Catering delivery fees apply on all orders and vary depending on your location.
If you require service staff $42.50 per hour (minimum 3 hours per staff member)
25% surcharge on all menus for Sundays
50% surcharge on all menus for Public holidays
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