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  _______________________________________________________________________________________________

 

Soup

  • 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
  • Watercress soup with Greek yoghurt and chervil
  • Cream of green asparagus with fromage blanc.
  • Pumpkin and apple
  • Almond and white bean and herb foam soup
  • Asparagus and lardon

 

Entrée

Served with a bread roll and butter medallion

  • Blue swimmer and barramundi cake, Australian prawns, roasted capsicum remoulade and micro herbs
  • crisp coated pork, cider jus, celeriac, apple
  • Lemon myrtle scallops, cauliflower puree, asparagus charred, speck
  • Pickled octopus, ricotta, broad beans, almond.·
  • Beetroot cured Murray cod, citrus, caper leaf, horseradish crème fraiche and finger lime caviar (cold)
  • Vietnamese prawn salad, coriander, mint, shoots, crisp shallots, peanuts, lime and coconut dressing.gf
  • Beef fillet tataki with ponzu and garlic crisp   
  • Baby squid filled with chorizo, fetta and tomato, tomato sugo
  • Linguine with roasted tomato, shaved asparagus, rocket, broad beans pecorino v,  
  • Fiore di burrata, lovage, sorrel, mint, fresh garden peas, snow pea tendrils, first press olive oil
  • Pumpkin gnocchi, shallot, sun dried tomato, spinach creamy sauce 

 

Main

Served with a green leaf, radicchio, dill and buttermilk dressing

  • Chicken breast roasted, chicken, manchego and leek croquette,
  • garlic and cider jus
  • Maple glazed spiced pumpkin, chicken breast, sour yoghurt
  • Quince glazed chicken mignon, pumpkin puree and leek and fig tart.
  • Sticky lamb shank, jus, leek puree and parsnip.
  • Confit duck leg, red cabbage, candied pecan, speck butternut puree
  • Pan seared duck breast, pickled raspberries, savoy cabbage, pommes anna, quandong gastrique
  • Lamb rump, baked spinach and ricotta dumpling salt bush, leek fondue, jus and pea.
  • Grass fed porterhouse, miso glazed eggplant, Asian greens
  • Beef fillet pan cooked, roast baby tomato’s, sweet and sour onions, béarnaise gf
  • Beef fillet, mushroom, kale, crème fraiche, jus and duchess potato gf
  • Veal cheek, pumpkin gnocchi, prosciutto, crème fraiche, horseradish, pea and jus.
  • Pork fillet, peppered mascarpone, leek fondue, apple and cider jus. gf
  • Barramundi, blood orange, beets, fennel frond, saltbush spice and yoghurt
  • Murray cod, macadamia crusted, braised fennel, olive beurre blanc
  • Miso glazed salmon, green tea noodles Asian greens broth
  • Eggplant stack, pan fried gnocchi sauce verge, braised fennel v
  • Adelaide hills camembert and onion relish tart, mushroom, almonds and sage butter v
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  • Additional sides for main courses
  • $8.00 per bowl will be enough for 5 guests
  • Pear, radicchio and parmesan salad
  • Rustic roast potatoes, rosemary and garlic
  • Honey roasted cauliflower
  • pumpkin gnocchi, tomato sugo, herbs, parmesan
  • roasted jap pumpkin, thyme and goats’ cheese
  • crisp kipfler potatoes, rocket aioli
  • squash, caper and herb butter

 

 

 

 

Something Sweet

  • Crème fraiche and lemon myrtle panna cotta, orange and mint sorbet
  • Chocolate preline tart, raspberry sorbet, raspberry puree
  • Riverland pecan, quandong and almond tart, dried fig parfait, wattleseed sabayon
  • Roasted almond cake, apricot sorbet, apricot compote, sabayon
  • Profiteroles filled with wattleseed, pecan and quince icecream, salted caramel sauce
  • Chocolate brownie, arrosto coffee gelato and chocolate salami
  • Chocolate, date and Kahlua pudding, chocolate kumquat gelato
  • Australian cheeses with local dried fruits, nuts and wafers.
  • Alternative dessert option 3 fingerfood sweets
  • Tea and coffee with chocolate dipped strawberries $4.50

 

Please contact us for a quote for your special event

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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