2017
wedding
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.
menu key
(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 may apply.
All prices in the menu include gst.
Prices are per person unless specified otherwise.
Refer to package overview for inclusions.
Menu is effective until 31 August 2017
wedding
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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COCKTAIL PREMIUM MENU
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cold
4.6
per selection
exmouth prawn, grilled zucchini, dill and cream cheese (gf,nf)
foie gras roulade, pistachio crumb and sultana gel (gf)
truffle and goats cheese, quinoa and beetroot jam (gf,nf,v)
vegetarian vietnamese rice paper roll and aromatic dip (gf,nf,df,v)
vegetarian california rolls, soy and mirin dipping suace (gf,nf,v)
smoked yoghurt and chicken pate, manjo jam and chilli salt (gf,nf)
bresaola, mozzarella, parmesan custard and olive crumb (gf)
cured beef tenderloin, horseradish cream and cornichon (gf,nf)
prosciutto, charred asparagus and blush tomato pesto (gf,df)
scallop cerviche, black burdock, cucumber, citrus goats curd (gf,nf)
freshly shucked australian oysters, lemon, red wine vinaigrette, dill fern
(gf,nf,df)
cured king fish, wakame, toasted sesame oil jame and chilli salt (gf,nf,df)
perth convention and exhibition centre | autumn/winter 2017
wedding
poached salmon, lime, avocado and nori crisp, toasted sesame (gf,nf,df)
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COCKTAIL PREMIUM MENU
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hot
5
per selection
steamed vegetable gyoza, mushroom soy (df,nf,v)
mixed vegetable spring roll, coriander and chilli (nf,v)
chargrilled pumpkin, truffle and goats cheese fondue (gf,nf,v)
truffle and beetroot muffins, salsa verde (nf,v)
mediterranean vegetable pie, tapenade dip (nf,v)
cauliflower and potato bread pakora, raite dip (nf,v)
shark bay prawn micro burger, chipotle spiced cocktail sauce (nf)
snapper and dill mousse, smoked salmon and citrus salsa, creme fraiche
(gf,nf)
crispy squid, thai green curry mayo dip (nf)
kushiyaki grilled prawn, sweet mirin dipping sauce (gf,df,nf)
sesame prawn toast, sweet chilli sauce (df,nf)
seared scallop, cauliflower grits, gruyere fondue and hazelnuts (gf,nf)
korean style chicken, kimchi micro burger (df,nf)
chicken skewers, spiced peanut dip (gf,df)
wagyu beef micro burger, dill pickle and bush tomato relish (nf)
beef and potato samosa, coriander root yoghurt (nf)
char siu pork, sesame and shallot crumb, sweet soy dip (gf,df,nf)
indian style lamb kebab, mint and yoghurt dip (gf,nf)
perth convention and exhibition centre | autumn/winter 2017
wedding
beef, red wine and mushroom pie, creamed potato dip (nf)
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PLATED MENU
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menu one
entree, main, dessert
86.5
menu two
antipasto, pasta, main, dessert
98
menu three
antipasto, entree, main, dessert
100
menu four
antipasto, entree, pasta, main, dessert
112
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antipasto platter
please select one item (shared platters)
individually plated antipasto (additional)
9.9
prosciutto and melon, salami, smoked bresaola, marinated mount zero
olives, feta, pickled vegetables, lemon hommos and grilled flat bread
or
paprika smoked mahogany creek chicken, cured leg ham, tasmanian
smoked salmon, feta, mount zero marinated olives, marinated
mushrooms, char grilled eggplant and peppers, tomato pesto dip
or
perth convention and exhibition centre | autumn/winter 2017
wedding
indian ocean seafood platter, local prawns, fresh shucked oysters, smoked
tasmanian salmon, escabeche vegetables and traditional condiments, rye
and sourdough bread
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PLATED MENU
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entree
please select one item
from the sea
cured ocean trout, scroched belly, scallop and lime cerviche
goats curd, sunflower shoots and black burdock
poached indian ocean prawns
thai style vegetables, spiced avocado, nam jim dressing
from the farm
marinated margaret river wagyu beef
horseradish bavarois, cornichon and parlsey salad
turmeric spiced chicken
mango jam, turtle bean and sweet potato salad, guacamole
from the field
buffalo mozzarella and creamed avocado
sun riped tomato, pesto, green olive and roquette panna cotta, kalamata
and polenta crumb (v)
curry spiced sweet potatoes
coriander and lime quinoa salad, soft boiled hens egg, baby spinach and
cumin scented green beans (v)
pasta
please select one item
penne pasta
shaved pancetta, pecorino and rocket pesto
penne pasta
wagyu meat balls, mozzarella and vine tomato pasatta
perth convention and exhibition centre | autumn/winter 2017
wedding
spinach and ricotta ravioli
smoked salmon and dill
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PLATED MENU
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main
please select one item
from the sea
roasted norwest barramundi
crab gateaux, grilled brocolini, chorizo and mango salsa (gf,nf)
tasmanian salmon
cauliflower and manchego, snow peas, scallop and truffle (gf,nf)
from the farm
roast mahogany creek chicken breast
sweet potato gratin, creamed celeriac, chicory
amelia park lamb saddle
cauliflower and sesame puree, morello cherry jam, truffled potatoes
quail and slow roast pork belly
carrot puree, apple mash, sultana jus
margaret river wagyu porterhouse steak
charred artichokes, chestnut mushrooms, burnt lime butter
perth convention and exhibition centre | autumn/winter 2017
wedding
from the field
mushroom and basil risotto cake
pea puree, seasonal baby vegetables and vine tomato salsa
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PLATED MENU
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dessert
please select one item
honey cake
layered caramel and vanilla sponge, marinated oranges and hazelnut
crunch
limoncello torte
red berry coulis, lime and white chocolate pavlova
praline and bitter chocolate mousse
malted milk soil berry compote and pistachio macaroon
yuzu and white chocolate mousse
compressed pineapple, pink peppercorns, lime jam, bitter chocolate
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MINI DESSERTS
18.5
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shared at the table or handed around - please select three items
toasted almond and cherry tart double cream
confit pineapple, coconut sago and pistachio curd
salted caramel and bitter chocolate tart
double chocolate crème pot, passionfruit gel, raspberry chocolate soil
apple and sultana cobbler with vanilla custard
honey cake pot, marinated oranges
terra cotta tiramisu, chocolate soil and basil
traditional lemon meringue pie
perth convention and exhibition centre | autumn/winter 2017
wedding
mini banoffee pie
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PLATED MENU
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cheese
cheese platter shared platters of fine australian cheese, crisp savoury biscuits
and dried fruit
11
to finish
fix organic fair trade coffee, simplicitea® tea selection and chocolates
perth convention and exhibition centre | autumn/winter 2017
wedding
alternate drop service - additional charge of $5 per person per course
choice option service - additional charge of 50% of the course price
(per person per course)
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BUFFET - PREMIUM
75
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entree mezze platter to share
individually plated antipasto (additional)
9.9
smoked cured beef, honey baked ham, smoked tasmanian salmon,
pesto mahogany creek chicken, marinated heir loom vegetables
marinated brookdale feta, olives, rosemary charred flatbread, hummus,
evoo and dukkah
salads
three seasonal market garden salads from locally grown produce (v)
hot dishes
mahogany creek chicken korma, poppadums and mango chutney (gf,nf)
cook point barramundi, leek and spinach, lemon emulsion (gf)
pot roast beef cheek, soused onions, juniper and cabernet sauce
portobello mushroom pilaf rice (v)
seasonal garden vegetables and fini evoo (gf,nf,v)
basmati rice, crisp shallots and scallions
roasted gourmet potato and rosemary (gf,nf,v)
toasted almond and cherry tart double cream
confit pineapple, coconut sago and pistachio curd
double chocolate crème pot, passionfruit gel, raspberry chocolate soil
fresh and stewed seasonal fruit, honey and vanilla yoghurt
australian cheese selection, crisp breads and savoury biscuits
to finish
fix organic fair trade coffee, simplicitea® tea selection and chocolates
perth convention and exhibition centre | autumn/winter 2017
wedding
dessert
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BUFFET - DELUXE
89
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entree individual plate
please select one item
poached indian ocean prawns
thai style vegetables, spiced avocado, nam jim dressing
turmeric spiced chicken
mango jam, turtle bean and sweet potato salad, guacamole
curry spiced sweet potatoes
coriander and lime quinoa salad, soft boiled hens egg, baby spinach and
cumin scented green beans (v)
cold selection
selection of gourmet leaves (gf,nf)
green beans, cucumber, boiled hens egg and tomato, french dressing
classic ceasar, cos, parmesan, garlic aioli, croutons (gf,nf) meredith goats cheese, beetroot crudité and orange cardamom
dressing (v)
carvery
roast pork leg, apple sauce and crackling (gf)
hot dishes
norwest ocean barramundi and salsa verde (gf)
lamb navarin, glazed root vegetables, garden thyme
pumpkin ravioli, spinach and gruyere cream, roast pepitas
florets of cauliflower and broccoli polonaise (v,gf,nf)
roasted gourmet potatoes, sea salt (v,gf,nf)
perth convention and exhibition centre | autumn/winter 2017
wedding
pilaf rice (v,gf,nf) –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
BUFFET - DELUXE continued
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dessert
dark and white chocolate mousse honey comb crunch (gf)
toasted almond and cherry tart double cream
confit pineapple, coconut sago and pistachio curd
terracotta black forest pots, chocolate soil
sliced fresh seasonal fruit
australian chesse selection, crisp breads and savoury biscuits
to finish
perth convention and exhibition centre | autumn/winter 2017
wedding
fix organic fair trade coffee, simplicitea® tea selection and chocolates
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PLATED MENU - CHILDREN’S
under 12 years of age
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two courses
27
three courses
32
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entree
please select one item
roast butternut pumpkin soup with cheddar toasted soldiers
poached prawn, honey dew, cos lettuce, avocado salsa
individual antipasto plate
main
please select one item
mac and cheese, french fries, smoked bbq sauce
grilled barramundi, parsley mash, green peas and carrots
beef lasagna, grated parmesan, mini green salad
panko crumbed chicken fillet, chips and tomato ketchup
dessert
please select one item
banana split, 100’s and 1000’s
chocolate mud cake and butter scotch sauce
vanilla ice cream sundae, wafer and strawberry coulis
orange juice
soft drinks
perth convention and exhibition centre | autumn/winter 2017
wedding
beverages