2017
dinner
seasonal menus
autumn/winter
the place to connect...
Perth Convention and Exhibition Centre
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A UNIQUE PHILOSOPHY FOR THE GOOD LIFE
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Since 2004, Perth Convention and Exhibition Centre has delivered awardwinning cuisine to thousands of events and secured its place as Western
Australia’s most awarded event destination. Our superior catering is
delivered through our proud partnership with the state’s premier catering
provider, MUSTARD.
MUSTARD does more than just serve food and offer the best possible
produce. Our philosophy runs much deeper.
Favouring local suppliers, we’re always aiming to reduce our carbon footprint by supporting home grown, environmentally sustainable produce. It’s a
food philosophy that we feel very strongly about.
It goes to the heart of the epicurean philosophy—creating happiness
through good food, good wine, good friends—in a way that does no harm.
This approach means we are constantly researching suppliers who produce
food of exceptional quality using humane methods.
We use free–range poultry and free–range smallgoods wherever possible,
and we never use cage–reared eggs. Our first choice in seafood is Australian, farmed or wild. Our philosophy also extends to the sourcing of specialty
local dry goods such as nuts, grains, and vinegars, as well as local mineral
water, 100% Australian orange juice and a fair trade coffee blend.
This approach has helped us to create exciting seasonal menus that revolve
around fresh local produce when it’s at its best. So whatever time of year
your event is being held, you’ll be guaranteed an outstanding meal. Our
chefs combine this ethical approach with their great passion and extensive
experience. They draw inspiration from food trends from around the world
and bring this to all of their dishes. Good food with an ethical approach, not
only creates a great event, it’s a key ingredient in the good life.
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(v) vegetarian (may contain egg, dairy products and/or honey)
(vg) vegan (contains no animal products)
(gf) gluten-free product*
(nf) nut-free product*
*although this dish is prepared with gluten or nut-free products, we cannot
guarantee 100% gluten or nut-free as the dish is prepared in kitchens that
also use gluten products and nuts.
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note
Minimum numbers of 40 guests apply for all plated dinner menus.
Minimum numbers of 80 guests apply for all buffet dinner menus.
All prices in the menu include gst.
Prices are per person unless specified otherwise.
Menu is effective until 31 August 2017
dinner
menu key
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PLATED MENU
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premium menu
entree, main course and dessert
82
prestige menu
entree, main course and dessert
89
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PREMIUM
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entree
cured salmon, pickled cucumber, citrus goats curd, sel gris (gf,nf)
mahogany creek chicken breast, creamed chickpeas, charred corn
salsa (gf,nf,df)
feta crumb, shaved beetroot vine and heirloom tomatoes, basil, anchovy
salt (nf,v)
grilled pimento, poached prawns, baby cos and chipotle mayo (gf,nf,df)
main
braised lamb scotch fillet, dauphinoise potatoes, roasted ratatouille, black
olive jus
roast chicken breast, morrocan style cous cous, ras el hanout jus
char grilled peppered pork steak, braised onion, spiced apple, grain
mustard mash, paprika crackle
grilled south west beef sirloin steak, bearnaise sauce, truss tomato, saute
mushroom, thyme mash (gf,nf)
baked tasmanian salmon, braised leek tart, dill and lemon bhurgal,
horseradish cream (gf,nf)
mushroom and basil risotto cake, pea puree, seasonal baby vegetables and
vine tomato salsa
limoncello torte, red berry coulis, lime and white chocolate pavlova
baked pineapple cheesecake, coconut cream, chocolate soil
bitter chocolate ganache, honey comb shards, freeze dried fruit, apricot
mascarpone
australian cheese selection, dried fruits, pear jam and crispbread (shared
platters)
perth convention and exhibition centre | autumn/winter 2017
dinner
dessert
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PRESTIGE
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entree
please select one item
from the sea
cured ocean trout, scorched belly, scallop and lime cerviche
goats curd, sunflower shoots and black burdock (gf,nf)
crudo of fremantle swordfish loin
pickled pressed watermelon, yuzu marmalade, sweet corn shoots, wasabi
curd (gf,nf,df)
poached indian ocean prawns
thai style vegetables, spiced avocado, nam jim dressing (gf,nf,df)
hiramasa kingfish
cauliflower and seame puree, oyster mushroom, wakame gel (gf,nf,df)
from the farm
turmeric spiced chicken
mango jam, turtle bean and sweet potato, avocado (gf,nf,df)
mahogany creek chicken breast
foie gras and pistachio roulade, granny smith and pickled shimji (gf)
marinated margaret river wagyu beef
horseradish bavarois, cornichon and parsley salad (gf,nf)
shaved serrano ham. parmesan curd
baby beetroot and pickled seasonal vegetable salad, belgium endive, and
hazelnut dressing (gf)
chef’s seasonal entree tasting plate
created to complement your event
from the field
spiced sweet potatoes
coriander and lime quinoa salad, soft boiled hens egg, baby spinach and
cumin scented green beans (gf,nf,df,v)
perth convention and exhibition centre | autumn/winter 2017
dinner
buffalo mozzarella and creamed avocado
sun ripened tomato, pesto, green olive and roquette panna cotta, kalamata
olive and polenta crumbs (nf,v)
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PLATED MENU
continued
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main
please select one item
from the sea
roast fremantle swordfish
creamed eggplant, capsicum, truss tomato (gf,nf)
roasted norwest barramundi
crab gateaux, grilled broccolini, chorizo and mango salsa (gf,nf) baked tasmanian salmon
cauliflower and manchego, snow peas, scallop and truffle (gf,nf)
from the farm
mahogany creek chicken
seasonal mushrooms, cream poached celery (gf,nf)
roast mahogany creek chicken breast
sweet potato gratin, creamed celeriac, chicory (gf,nf)
quail and slow roast pork belly
carrot puree, apple mash, sultana jus (gf,nf)
amelia park lamb saddle
cauliflower and sesame puree, morello cherry jam, truffled
potatoes (gf,nf)
roast amelia park lamb best end
grilled asparagus, parmesan crumble, kalamata curd (gf,nf)
northcliffe prime beef fillet
smoked soy king oyster mushroom, peppered greens (gf,nf)
perth convention and exhibition centre | autumn/winter 2017
dinner
margaret river wagyu porterhouse steak
charred artichokes, chestnut mushrooms, burnt lime butter (gf,nf)
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PLATED MENU
continued
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main continued
please select one item
from the field
mushroom and basil risotto cake
pea puree, seasonal baby vegetables and vine tomato salsa (gf,nf,df)
warm mediterranean vegetable tart
confit baby roma tomato, herb poached potato, kalamata olive dust(nf,df)
parmesan and basil polenta cake
carrot and coriander mash, spring vegetables, red capsicum coulis (nf,df)
additional salads and vegetables served to the table
seasonal leaves and garden vegetable salad, balsamic dressing ancient grains, roasted pumpkin, toasted nigella seed, garlic dressing
baked gourmet potatoes with sour cream and chives roasted root vegetables with parsley evoo broccolini, cauliflower and lemon scented evoo 6
6
7
7
7
dessert
please select one item
yuzu and white chocolate mousse
compressed pineapple, pink peppercorns, lime jam, bitter chocolate
limoncello torte
red berry coulis, lime and white chocolate pavlova passionfruit and crème fraiche curd
dark chocolate ganache, citrus macadamia crunch honey cake
layered caramel and vanilla sponge, marinated oranges and hazelnut
crunch ensemble of fresh raspberries
raspberry bavarois encrusted in white chocolate soil, almond gateau,
raspberry and thyme curd, coconut and lime
perth convention and exhibition centre | autumn/winter 2017
dinner
praline and bitter chocolate mousse
malted milk soil berry compote and pistachio macaroon –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
PLATED MENU
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mini desserts
shared at the table or handed around - please select three items
1.5
toasted almond and cherry tart double cream (v) confit pineapple, coconut sago and pistachio curd
salted caramel and bitter chocolate tart
double chocolate crème pot, passionfruit gel, raspberry chocolate soil
honey cake pot, marinated oranges
mini banoffee pie
terra cotta tiramisu, chocolate soil and basil
traditional lemon meringue pie
cheese
please select one item
gourmet cheese plate margaret river camembert, capel club cheddar, tarago river shadows of blue, crisp ciabatta and fruit compote
16.5
cheese platters shared platters of fine australian cheese, crisp savoury biscuits
and dried fruit
12
to finish
fix organic fair trade coffee, simplicitea® tea selection and chocolates
perth convention and exhibition centre | autumn/winter 2017
dinner
alternate drop service - additional charge of $5 per person per course
choice option service - additional charge of $13 for entree, $20 for main
and $8 for dessert (per person)
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GRAZING TABLE
80
tables often only served on lazy susans
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artisan bread rolls and cultured butter
entree
poached indian ocean prawns, cannellini bean and chive salad, smoked
yoghurt
spiced sweet potatoes
coriander and lime quinoa salad, soft boiled hens egg, baby spinach and
cumin scented green beans (gf,df,v)
marinated slow roasted south west beef, baby cos salad and shaved grana,
evoo (gf,nf)
main
harrisa roast barramundi, moroccan style cous cous, cumin fried
eggplant (nf,df)
rosemary stuffed lamb belly, mushroom pilaf, vine tomato passata (gf)
mahogany creek chicken, grain mustard mash, grilled broccoli, thyme jus
(vegetarian and dietary requirements will be accommodated upon request)
dessert
carrot cake (gf)
bitter chocolate caramel slice (gf,nf)
fresh and stewed seasonal fruit, honey and vanilla yoghurt
australian cheese selection, crisp breads and savoury biscuits
to finish
due to the service requirements of this menu, please allow one hour in between each course
perth convention and exhibition centre | autumn/winter 2017
dinner
fix organic fair trade coffee, simplicitea® tea selection, and chocolates –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
BUFFET
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option one
68
entree
select either 1 plated entree or grazing platters
from the buffet select 3 from land and sea & 2 vegetable and starch
to finish
select 4 items
option two
78
entree
select either 1 plated entree or grazing platters
from the buffet select 4 from land and sea & 3 vegetables and starch
to finish
select 5 items
add a cavery additional 12.5 per person
add a live station additional 15.5 per person
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entree
grazing platters
shaved local charcuterie - ham, beef, salami, turkey
local seafood - indian ocean prawns, smoked salmon, oysters, fremantle
octopus
marinated heir loom vegetables, feta, olives, charred flatbeard, hummus,
evoo and dukkah
seasonal mixed salad
cured ocean trout, lime, goats curd, black burbock, sel gris (gf,nf)
mahogany creek chicken breast, granny smith gel, radish and pickled
shimiji (gf,nf,df)
buffalo mozzarella and creamed avocado, sun ripened tomato, pesto,
kalamata puree, parmesan crumble (nf,v)
poached indian ocean prawns thai style vegetables, spiced vegetables,
spiced avocado, nam jim dressing (gf,nf,df)
turmeric spiced chicken, mango jim, turtle bean and sweet potato,
avocado
spiced sweet potatoes, coriander and lime quinoa salad, soft boiled hens
egg, baby spinach and cumin scented green beans (v)
perth convention and exhibition centre | autumn/winter 2017
dinner
plated entree
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BUFFET continued
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hot dishes
lamb korma, poppadums and mango chutney (gf,nf)
butter chicken, poppadums and raita (gf,nf)
lemon, mustard and thyme roasted mahogany creek chicken (gf,nf)
steamed salmon, scallions, mushroom and mustard cream (gf,nf)
cook point barramundi, leek and spinach, lemon emulsion (gf)
pot roast beef cheek, soused onions, juniper and cabernet sauce (gf,nf,df)
lamb navarin, glazed root vegetables, garden thyme (gf,nf,df)
grilled pork steak, roast fennel, black pepper jus (gf,nf,df)
balsamic roasted pork belly, roasted ratatouille and basil jus (gf,nf,df)
pumpkin ravioli, spinach and gruyere cream, roast pepitas (nf)
vegetable moussaka and toasted almonds (gf)
aloo ghobi, cauliflower and potato with crisp samosas (nf,df,v)
mac n cheese, roasted mushroom, swiss cheese and tomato (v)
hot dishes healthy options
poached chicken, chickpea, capsicum and coriander (nf,df)
steamed salmon, quinoa, pickled mushrooms and olive and tomato
(nf,df,v)
jumbalaya of eggplant, zucchini and garden peas, spicy lime salsa
(nf,df,v)
vegetables and starch
steamed basmati rice (v)
pearl cous cous garlic and herbs
seasonal garden vegetables and fini evoo (gf,nf,v)
florets of cauliflower and broccoli gratin (gf,nf,v)
roast carrot, parsnip, honey glaze
roast gourmet potatoes
gratin potatoes
lemon meringue shooter
dark and white chocolate mousse honey comb crunch (gf)
toasted almond and cherry tart double cream
terracotta black forest pots, chocolate soil
yuzu curd tart
salted caramel and bitter tarts
confit pineapple, coconut sago and pistachio curd
sliced fresh seasonal fruit
australian cheese selection, crisp breads and savoury biscuits
perth convention and exhibition centre | autumn/winter 2017
dinner
to finish
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BUFFET - CARVERY
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roast pork leg, apple sauce and crackling (gf)
roast black angus beef rib, yorkshire pudding, horseradish sauce and
shiraz jus
roast leg of lamb, redcurrent jelly, mint sauce and rosemary gravy
roast turkey, bread sauce, thyme jus
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BUFFET - LIVE STATION
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perth convention and exhibition centre | autumn/winter 2017
dinner
cajun jambalaya
braised rice, capsicum, chorizo, chicken, cajun spice, coriander and garlic
aioli (gf,nf,df)
beef bulgogi
fragrant rice, chilli and iceburg salad, soy and sesame dressing (gf,nf,df)
cumin spiced grilled prawns
yellow dhal salad raita dressing and curry leaf (gf,nf)
sizzling aromatic duck
coconut rice, thai red curry dressing, shallots and toasted peanuts
(gf,nf,df)
indian style chicken “sixty five”
raita, crushed poppadum, baby spinach, coriander, red onion and tomato
salad (gf,nf,df)
grilled tasmanian salmon
nicoise salad, boiled hens egg, tapenade dressing (gf,nf,df)