LUNCH | DINNER
FRESH CATERING
Fresh Catering offer a superb range of menus featuring Sydney’s finest
produce, executed by professionally trained chefs who provide our
guests with contemporary, innovative dining with broad appeal. We have
included a range of menus for you to choose from, but please don’t
hesitate to request a menu that incorporates your own personal touch.
Internationally acclaimed Executive Chef and Culinary Director,
Geoff Haviland leads our talented team of chefs. Geoff’s extensive
experience, passion and attention to detail ensures that his team
delivers world class dishes at every event.
In a partnership that is truly unique and signals our dedication to
sustainability, James Viles, chef and owner of two hatted Biota Dining
in Bowral has joined Fresh Catering as Consultant Chef. The two
acclaimed chefs and old friends Geoff and James share
a vision to strengthen our commitment to the passions that define
Biota Dining: sustainability, local produce and botanical ingredients.
We are proud to be able to offer a series of James Viles signature
four course menus and interactive culinary installation concepts that
complement our showpiece event spaces and offers the ultimate
premium dining experience.
We employ and train our service staff to guarantee the service at your
function will be of the highest standard. We understand the importance
of professional service with an accommodating and friendly attitude.
Every aspect of your event will be treated with the utmost care.
We also offer a sophisticated and innovative selection of wines
showcasing unique handcrafted Australian vineyards, selected for
us by leading Sommelier Samantha Payne.
We look forward to creating a seamless event that is special for you
and your guests.
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FOOD | BEVERAGE PACKAGE PRICES
LUNCH RECEPTION – 2 COURSE
$105 per person
Monday – Friday Only
2.5 Hour Duration
Arrival Drinks
2 Course Premium Menu Selections
Premium Beverage Selection
Minimum 50 guests (Quayside Room)
Minimum 100 guests (Harbourside Room)
LUNCH RECEPTION – 3 COURSE
$135 per person
Monday – Friday Only
4 Hour Duration
Arrival Drinks
3 Course Deluxe Menu Selections
Premium Beverage Selection
Minimum 50 guests (Quayside Room)
Minimum 100 guests (Harbourside Room)
ADDITIONALS
Alternative Entrée, Main, Dessert
Pre Lunch or Dinner Cold Canapés
Sides Welcome Cocktail
Pre Lunch or Dinner Spirits Package
Corkage
Deluxe Beverage Upgrade
Superior Beverage Upgrade
Public Holiday Surcharge
Sunday Surcharge
Special diet - Vegetarian
Special diet - Other than vegetarian All prices are exclusive of gst
$4 per person, per course
$5 per person, per canapé
$7 per person, per side
$12 per person
$20 per person
Not Applicable
Price on application
Price on application
20%
10%
Complimentary
Prices on application
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FOOD | BEVERAGE PACKAGE PRICES
DINNER RECEPTION - PREMIUM
$155 per person
Monday – Thursday Only
4 Hour Duration
Arrival Drinks
3 Course Deluxe Menu Selections
Deluxe Beverage Selection
Minimum 50 guests (Quayside Room)
Minimum 100 guests (Harbourside Room)
DINNER RECEPTION – DELUXE
$165 per person
5 Hour Duration
Arrival Drinks
3 Course Deluxe Menu Selections
Deluxe Beverage Selection
Minimum 50 guests (Quayside Room)
Minimum 100 guests (Harbourside Room)
DINNER RECEPTION – SUPERIOR
$205 per person
5 Hour Duration
Arrival Drinks
3 Course Superior Menu Selections
Superior Beverage Selection
Minimum 50 guests (Quayside Room)
Minimum 100 guests (Harbourside Room)
ADDITIONALS
Alternative Entrée, Main, Dessert
Pre Lunch or Dinner Cold Canapés
Sides Welcome Cocktail
Pre Lunch or Dinner Spirits Package
Corkage
Superior Beverage Upgrade
Public Holiday Surcharge
Sunday Surcharge
Special diet - Vegetarian
Special diet - Other than vegetarian All prices are exclusive of gst
$4 per person, per course
$5 per person, per canapé
$7 per person, per side
$12-16 per person
$20 per person
Not Applicable
Price on application
20%
10%
Complimentary
Prices on application
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PRE LUNCH | DINNER COLD CANAPES
SEAFOOD
Smoked Salmon on Toasted Brioche, Tomato & Coriander Salsa
Smoked Rainbow Trout, Caramel Chilli Paste Betel Leaf
Spencer Gulf Prawn on White Polenta & Spicy Jam (gf)
Crab and Mango Rice Paper Roll with Spiced Coconut Jam (gf)
Keta Caviar and Egg Bruschetta, Avocado, Red onion
Smoked Trout Omelette Roll with Paprika Aioli (gf)
MEAT
Asparagus Tips in Bresola, Crostini, Light Truffle Mayonnaise
Beef Fillet Carpaccio, Fresh Horseradish Cream on Crostini
Chermoula Rubbed Lamb, Pumpkin Hommus on Crostini
Crispy Pork Salad on Wonton with Sesame Shoyu
Duck Parfait Macaroons with Quince Jelly & Black Sesame (gf)
Harry’s Bar Chicken & Walnut Sandwich
Pear, Snow Pea & Goat’s Cheese Wrapped in Pata Negra (gf)
Shredded Duck Betel Leaf Roll with Nuoc Cham & Peanuts (gf)
VEGETARIAN
Emmenthal Gougers with Truffled Mushrooms and Chive Cream (v)
Goats Cheese Brulee with Chipotle Jam (v, gf)
Herb Rolled Holy Goats Cheese, Ash Pear (v, gf)
Pomello, Green Mango & Candied Coconut Betel Leaf (v, gf)
Stuffed Piquillo Peppers, Goats Curd, Olive Soil (v, gf)
Artichoke, Truffle & Parmesan Tarts (v)
Bhel Puri Chickpea and Tamarind Salad on Rice Crisp (v, gf)
Blue Cheese and Walnut Mille Feuille (v)
Cep Macaron, Roasted Sweet and Sour Turnip (v, gf)
v – vegetarian
gf – gluten free
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LUNCH MENUS
ENTRÉE
Dukkah Crusted Beef Tagliata, Horseradish Crème, Eggplant Caponata & Herb Oil (gf)
Holy Goat’s Mousse, Toasted Quinoa Salad, Charred Aubergine & Pomegranate (v)
Pressed Ham Hock Terrine, Sunflower Seed Granola & Mustard Dressing
Kingfish Sashimi, Gremolata, Pine Nut Cranberry Salad & Parmesan Crackling (gf)
Beetroot Tarte Tatin, Wasabi Pea Puree & Herb Salad (v)
MAIN
Chermoula Barramundi, Smoked Heirlooms, Baby Leeks & Citrus Aioli (gf)
Cape Grim Beef Fillet, Carrot Ginger Puree, Brussels Sprouts & Gruyere Gratin Potato
Marjoram Roasted Ballotine of Organic Chicken, Cauliflower Skordalia & Heirloom Carrots (gf)
Braised Pork Belly, Maple Butternut, Toasted Buckwheat Pilaf & Sichuan Pineapple
Sambal Roasted Salmon, Fragrant Aubergine, Sticky Rice & Mango Pico de Gallo
Lamb Shank Tagine, Harissa Roasted Parsnip, Vermicelli Mougrabieh & Spinach Puree
DESSERT
Frangelico Affogatto, Opera Gateau & Espresso Ice Cream
Bitter Chocolate & Raspberry Fudge, Cocoa Cigar & Cocoa Nib Chantilly
Passionfruit & Mango Pavlova, Strawberry Salad, Rose Jelly (gf)
Chocolate Caramel & Hazelnut Roulade, Pomegranate & Ale Roasted Pear
Pineapple Tatin, Pistachio White Chocolate Crumble & Cardamom Chantilly
COFFEE
Campos Espresso Coffee & T2 Tea Selection, Petit Fours
Sourdough Rolls & Butter
v – vegetarian
gf – gluten free
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DELUXE DINNER MENUS
ENTRÉE
Shredded Pig’s Cheek ‘Schnitzel’, Gala Apple, Hazelnut Quinoa Salad & Celery Root
Crispy Duck, Israeli Cous Cous, Pomegranate Dressing, Pickled Pear & Gruyere Salad
Confit Organic Chicken, Caesar Condiment & Reggiano Custard
Duet of Huon Ocean Trout, Heirloom Beetroot Salad, Smoked Crackling Dust & Parsley Coulis
Grilled Hervey Bay Scallops, Chorizo Marmalade, Fennel, Truffle Dressing (gf)
62oC Farm Egg, Quinoa Salad, Parmesan Crackling & Shiitake Coulis (v)
Tuna Tartare with Burnt Eggplant Relish & Cumin Aioli (gf)
MAIN
Crispy Highland Pork, Quince Glaze, Lentils & Celeriac Puree (gf)
Junee Lamb Loin, Organic Olives, Cured Lemon Aioli & Pecorino Polenta
Slow Braised Beef Shortribs, Maple Glazed Parsnip, Toasted Buckwheat Pilaf & Charred Leek
Roast Organic Chicken, Habanero Polenta, Walnut Pesto & Confit Banana Shallot
Grilled Cape Grim Tenderloin, Scorched Onion Petals, Truffle Mash & Persillade Crumble
Cape York Barramundi, Roast Cabbage, Mussel Butter & Bone Marrow Croquette
Teriyaki Hapuka, Sweet Potato Puree, Sichuan Aubergine & Grapefruit Condiment (gf)
DESSERT
Bitter Chocolate Marquis, Smoky Maple Bacon Caramel & Charred Pear
Crème Catalan, Poached Rhubarb, Fig & Licorice (gf)
Orange Saffron Curd Tart, Sweet Crispy Bits, Valrhona Chocolate Mousse
Passionfruit Curd VoVo, Coconut Marshmallow & Crunchy Sable
Roasted Pear, Cornflake Pannacotta, Chocolate Crumble & Brown Butter Caramel
COFFEE
Campos Espresso Coffee & T2 Tea Selection, Petit Fours
Sourdough Rolls & Butter
v – vegetarian
gf – gluten free
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SUPERIOR DINNER MENUS
ENTREE
62oC Farm Egg, Soft Polenta, Duck Sugo & Shiitake Mushrooms
Pomegranate Glazed Quail, Blood Orange Fennel Salad, Grilled Haloumi & Date Relish (gf)
Sichuan Pepper Cured Hamachi, Wasabi Chantilly, Pumpernickel Crumble & Curry Oil
Smoky Bay Scallops, Mushrooms, Seaweed Emulsion & XO Crumbs
Sweetcorn Pannacotta, Spanner Crab Cookie, Yamba Prawn & Madagascar Dressing
Wild Mushrooms From a Bag, Cippolini Onions, Brioche Toast & Parmesan Curd (v)
Smoked Jack’s Creek Beef Tataki, Radishes, Wood Sorrel Horseradish & Heirloom Jam
MAIN
Organic Chicken, Wild Mushroom Grits, Fava Beans, Guanciale Crumble & Charred Leeks
24 Hour Braised Wagyu Beef, Heirloom Carrots, Kimchee Condiment & Gruyere Semolina
Slow Cooked Duck, Pear Ash Puree, Sweet Onion, Chestnuts & Kale (gf)
Cape Grim Tenderloin, Verjus Poached Field Mushrooms, Button Squash & Herb Coulis (gf)
Roasted Blue Eye Trevalla, Shellfish Mougrabieh, Saffron Rouille & Fresh Herbs
Buttered Hapuka, Jardiniere Vegetables, Warrigal Greens & Vadouvan Emulsion (gf)
Miso Lamb, Smoked Wasabi Potato, Shiso Dressing & Roast Carrots
DESSERT
Rose Rice Pudding, Coconut Meringue, Pistachio Halva Crunch & Fresh Berries
Honey Walnut Quark Bar, Chestnut Anglaise & Manuka Flakes
Chocolate Salted Pretzel Cake, Mascarpone,
Layered Chocolate Truffle Japonaise, Kirsch Anglaise & Cherry Compote
Strawberries & Cream Pannacotta, with Gel, Compote & Shortbread Crumble
COFFEE
Campos Espresso Coffee & T2 Tea Selection, Petit Fours
Sourdough Rolls & Butter
SIDES (additional $7 per person, per side)
Rocket & Parmesan Salad with Balsamic Dressing
Heirloom Tomato & Cherry Bocconcini Salad with Red Wine Dressing
Crispy Rosemary Chat Potatoes with Herb Sea Salt
Steamed Green Beans with Garlic Butter & Almonds
Paris Potato Puree & Truffle Oil
Roasted Heirloom Carrot with Honey & Thyme
Buttered Brussels Sprouts
All prices are exclusive of gst
v – vegetarian
gf – gluten free
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BEVERAGE PACKAGES
PREMIUM PACKAGE
Tatachilla Sparkling NV
Cockfighters Ghost “Grey” Semillon Sauvignon Blanc
30 Mile Shiraz
Asahi, Hahn Premium Light Beer
Traditional Ginger Beer with Fresh Lime & Bitters
Lightly Sparkling Water
DELUXE PACKAGE
Sparkling Wines (Select One)
Restless Rebel Blanc de Blanc
Cockfighters Ghost Chardonnay Pinot Noir
White Wines (Select One)
Knappstein “Beaumont” Sauvignon Blanc Semillon
Knappstein “Beaumont” Chardonnay
Red Wines (Select One)
Optimiste Marquis
Knappstein “Beaumont” Cabernet Merlot
Asahi, Hahn Premium Light Beer
Apple Thief Pink Lady Cider
Traditional Ginger Beer with Fresh Lime & Bitters
Lightly Sparkling Water
SUPERIOR PACKAGE
Sparkling Wines (Select One)
Bridgewater Mill Chardonnay Pinot Noir NV
Tempus Two Blanc de Blanc NV
Taltarni “T” NV Brut
White Wines (Select One)
Philip Shaw “The Architect” Chardonnay
Cockfighters Ghost “Black” Pinot Gris
Ara Sauvignon Blanc
Red Wines (Select One)
Seville Estate “The Barber” Pinot Noir
Cockfighters Ghost “Black” Shiraz Cabernet Merlot
Rymill “The Dark Horse” Cabernet Sauvignon
Asahi, Hahn Premium Light Beer
Apple Thief Pink Lady Cider
Traditional Ginger Beer with Fresh Lime & Bitters
Lightly Sparkling Water
Package prices are subject to change after 1st August 2016.
Package prices will not change for any confirmed bookings
made prior to 1st August 2016.
PRE DINNER SPIRITS PACKAGE
45 Minutes Maximum Duration
Johnnie Walker Red, Absolute Vodka, Gordons Gin,
Jim Beam Bourbon, All Spirits Include Mixers
Wines may be subject to availability
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IMAGES: JASON LOUCAS FOR BIOTA DINING
INTRODUCING
JAMES VILES | BIOTA DINING
INTRODUCING JAMES VILES I BIOTA DINING
Fresh Catering is proud of our partnership with James Viles, chef and
owner of two hatted Biota Dining in Bowral and the vision we share to
strengthen our commitment to the passions that define Biota Dining:
sustainability, local produce and botanical ingredients.
James has created a series of signature four course menus and
interactive culinary installations to bring a taste of Biota Dining to the
Museum of Contemporary Art Australia. Each dish has been carefully
crafted focusing on organic produce, artisanal ingredients and propagated
and foraged botanicals to bring paddock, plant and plate closer together
allowing you to experience Biota Dining’s celebrated cuisine.
‘‘These menus are created using what we have at hand; they reflect
the region and highlight the relationship between the raw ingredient,
the growers and us ‘ the cooks’. ‘’
– James Viles
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4 COURSE PREMIUM DINING MENU
$270 per person (Minimum 50 people)
4 COURSE PREMIUM DINING MENU
JAMES VILES | BIOTA DINING
RECEPTION 5 Hour Duration
Arrival Drinks
4 Course Menu Selections
Superior Beverage Selection (See Page 9)
Minimum 50 guests (Quayside Room)
Minimum 100 guests (Harbourside Room)
ADDITIONAL
Matching Wine and Beverage Upgrade $30 per person (See Page 13)
CANAPES (+$6 per canape)
Trout Cured in Acacia with Molasses and Rye Bread
Creamed Dory Roe, Charcoal and Pickled Lettuce
Salted Cucumber, Bean Paste and Chickpea Shoots
Chevre Croquettes with Pine Salt
Crab, Fennel and Gruyere Toasts
Duck Rillettes, Carrot Marmalade on Rye
MENU ONE
Spanner Crab and Pomelo Dressed in Fried Fish Bone Juices
Hay Smoked Hen, Creamed Corn and Sprouted Grains
Wild Apple and Fennel Sorbet
Whipped Chocolate, Grilled Quince and Milk Granita
Campos Espresso Coffee & T2 Tea Selection, Petit Fours
MENU THREE
Fresh Sheep’s Cheese from Pecora Dairy, Onions Cooked in their own Juices
Roast Berkshire Pork Belly with Acidic Pears Cooked in Whey
Cow’s Milk Blue, Truffled Honey and Lavender Oil
Yoghurt Sorbet, Grilled Persimmon and Burnt Meringue
Campos Espresso Coffee & T2 Tea Selection, Petit Fours
Vegetarian and gluten free menus available upon request.
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IMAGE: JASON LOUCAS FOR BIOTA DINING
MENU TWO
Raw Kingfish and Pickled Kohlrabi, Almond Oil and Onion Crème
Beef Rib-Cap Cooked over Coals, Smoked Beetroot and Prune Paste
Lilly Pilly Juices, Whipped Brie and a Cracker made from Ancient Grains
Warm Milk Cake with Jersey Milk Ice Cream and Honey from Biota’s Bees
Campos Espresso Coffee & T2 Tea Selection, Petit Fours
IMAGES: JASON LOUCAS FOR BIOTA DINING
CULINARY INSTALLATIONS
JAMES VILES | BIOTA DINING
THE PEAR TREE
(Minimum 50 guests)
$45 per person
An inspiring sensory experience as pear is matched with cheese in a remarkable installation
that will leave a lasting impression. Set around a pear tree with sheets of dried paper pear
leaves hanging from the branches. Guests are invited to pick a leaf from the tree and one
our chefs will add Dairy Bloomy soft cheese, fresh curd and blue cheese from
Southern Highlands Pecora Dairy onto each piece with native pepper condiment.
THE SALT LICK (Minimum 50 guests)
$45 per person
Bring pasture to plate through this popular installation of pink Himalayan salt licks
(used in the paddock for cattle to lick as a source of essential minerals).
Wagyu beef, glazed in molasses and coated in puffed amaranth sits on top
of skewers that are placed into the salt blocks. Served hot with single origin
wheat noodles, dressed in thickened broth, it’s always popular with guests.
Prices are exclusive of gst
Prices are exclusive of gst
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MATCHING WINES
& BEVERAGES
JAMES VILES |
BIOTA DINING
IMAGES: JASON LOUCAS FOR BIOTA DINING
These wines have been carefully
chosen to compliment the organic
produce and artisanal ingredients
found in the James Viles menus.
Each wine displays distinctive natural
characters and showcases unique
vineyards where the wines have
been handcrafted using minimal
intervention practices.
ON ARRIVAL
Billecart Salmon NV
Rolf Binder ‘Eden Valley’ Riesling
Huntaway ‘Central Otago’ Pinot Noir
Little Creatures Pale Ale, Hahn Premium Light Beer
Apple Thief Pink Lady Cider
Traditional Ginger Beer with Fresh Lime & Bitters
Lightly Sparkling Water
LUNCH | DINNER
Rolf Binder ‘Eden Valley’ Riesling
Huntaway Reserve ‘Gisborne’ Chardonnay
Huntaway ‘Central Otago’ Pinot Noir
Petaluma ‘The Hundred Line’ Cabernet Sauvignon
Wines may be subject to availability
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FLOWERS
FLOWERS BY FRESH
Let our resident Florist, Andrew Birley, add a beautiful and professional
touch to your event. Andrew brings over 20 years of experience
in planning and creating beautiful floral arrangements designed to
enhance your event and to suit your budget.
Phone: 02 8399 3055
Email: [email protected]
FOR YOUR EVENT CONTACT
For more information on catering packages for holding your event
at the MCA roof top venues contact Julie Little at Fresh Catering.
Phone: 02 9245 2461
Email: [email protected]
Website: www.freshcatering.com.au
Unless credited all images exclusively photographed and styled by Fresh Catering. Flowers by Andrew Birley - Fresh Catering resident stylist.
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