Special occasion catering

our selection of gorgeous entrees, mains and desserts are designed to really impress. using the best local seasonal produce, our menu is perfect accompaniment to your perfect event..





F O R M A L   M E N U _______________________________________________________________________________________________



  • Roasted pumpkin, soy, and cashew
  • Cauliflower, white bean, almond and cheese
  • Chilled cucumber and radish soup with wasabi crème fraiche
  • Chilled gazpacho with crab, mirepoix and avocado
  • Beetroot and parsnip, fetta, and yoghurt
  • Cream of green asparagus with fromage blanc.
  • Pumpkin and apple
  • Almond and white bean and herb foam soup
  • Asparagus and lardon



Served with a bread roll and butter medallion.

  • Rare River Murray farmed cod, soy and ginger dressing, pickled vegetables, puffed rice.
  • Tender beef fillet rare, baby beets, tomato confit whipped goat’s cheese, Pagnotta crisp.
  • Red curry with roasted pumpkin, beans coconut
  • Tomato confit, white bean, prawns, chorizo, saffron aioli
  • Poached prawn, pressed cucumber, smoked avocado, tomato, lemon oil.
  • Mushroom ragout tart, crème fraiche, sour dough crumbs, burnt leek salt.
  • Scallops, pea, tomato jam, crisp caper
  • Baby squid filled with chorizo, fetta, tomato, tomato sugo, brioche crumb salsa verde
  • Pumpkin gnocchi, brocollini, sage, pumpkin, mushroom, spinach, creamy sauce









  • Oven roasted barramundi, braised artichoke, Parisienne potato, shallot cream.
  • Tasmanian salmon, saffron butter, tomato, brocollini, green leaves roesti
  • Murray cod, grilled baby cos, beets, fennel frond, pickled shallot, salt bush spice, yoghurt
  • Slow cooked veal cheek, pumpkin gnocchi, crème fraiche, horseradish crème fraiche, pea
  • Glazed lamb rump, creamy basil pesto potatoes, baby carrot, jus, greens
  • Prosciutto wrapped eye fillet, glazed shallots, watercress & parsley puree, horseradish, and lemon butter.
  • Grass fed porterhouse, mushroom risotto, maitre d’butter
  • Chicken breast supreme, creamy roasted pumpkin gnocchi, prosciutto, herbs
  • Quince glazed chicken mignon, pumpkin puree and leek and fig tart.
  • Ricotta and pumpkin gnocchi, pea, stracciatella, carrot sauce


Additional sides for main courses

$8.00 per bowl will be enough for 4 guests.

  • Rustic roast potatoes, rosemary, and garlic
  • Roasted pumpkin, sweet potato thyme and goat’s curd
  • Baby carrots with thyme and honey
  • Baby cos wedges, sourdough croutons, buttermilk dressing
  • Pan fried brocollini with herb vinaigrette.
  • tomatoes, fiore di latte, cucumber, sourdough, basil, parmesan,

Something Sweet

  • lemon posset, citrus meringue, strawberries, crème fraiche
  • Chocolate preline tart, raspberry sorbet, raspberry puree
  • Rhubarb, citrus cake, yoghurt cake, blood orange sorbet
  • Hazelnut napoleon, mango compote dried apricot sorbet
  • Profiteroles filled with wattleseed, pecan and quince icecream, salted caramel sauce.
  • Chocolate brownie, arrosto coffee gelato and chocolate salami
  • Poached pear, chocolate brioche, chocolate, almonds, honeycomb
  • Australian cheeses with local dried fruits, nuts and wafers.
  • Trio of LIPS Gelato, wafer
  • Tea and coffee with chocolate dipped strawberries $4.50




Booking Enquiry

Salt and Pepper Catering


Contact Us

Postal Address:
PO Box 2163 - Berri SA 5343

Ph: 8582 4775
Mob: 0407 609 807
Fax: 8582 4775

E: saltpepa@bigpond.net.au

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