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
  • 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



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
  • spiced saltbush pancake, cured Murray cod, citrus, caper leaf, horseradish crème fraiche and finger lime caviar (cold)
  • pan seared whiting-linguine, pine nuts, dill, lemon myrtle butter sauce.
  • Vietnamese prawn salad, coriander, mint, shoots, crisp shallots, peanuts, lime and coconut dressing. gf
  • crisp Riverland pork belly, chilli, herbs, and fish sauce vinaigrette gf
  • red roasted chicken thigh, Malaysian almond milk and coconut spiced Thai salad
  • Coorong mullet, miso glazed, Asian greens
  • Pumpkin gnocchi, shallot, sun dried tomato, spinach creamy sauce v 
  • double baked goats cheese and roasted capsicum soufflé, greenleaf and pecan salad



Served with a green leaf, pear and parmesan salad

  • Chicken breast roasted, chicken, manchego and leek croquette, garlic and cider jus.
  • Quince glazed chicken mignon, pumpkin puree and leek and fig tart.
  • Slow braised lamb shank, prosciutto, gnocchi and sticky jus.
  • Lamb rump, baked spinach and ricotta dumpling, saltbush, leek fondue, jus and pea.
  • riverland lamb rubbed with harissa, with almond and preserved lemon cous cous, labneh and pomegranate
  • Beef fillet pan cooked, roast baby tomato’s, sweet and sour onions, béarnaise gf
  • Beef fillet, mushroom, kale, crème fraiche, jus and roesti gf
  • local beef fillet , oxtail, barley, carrot emulsion
  • kangaroo fillet, caramelised beetroot tarte tatin, candied onion, fetta, smoked almonds
  • quandong glazed duck breast, ancient grains, pomegranate, caper and yoghurt
  • confit duck legs, spiced mandarin sauce, Asian greens
  • Pork fillet, peppered mascarpone, leek fondue, apple and cider jus. gf
  • roasted barramundi, saffron scallop, chervil oil, roesti gf
  • Murray cod, prosciutto, baby carrots roasted, caramelised shallot, red wine.
  • Murray cod, macadamia crusted, braised fennel and olive beurre blanc
  • Tasmanian salmon, fennel salad, carrot and ginger emulsion. gf
  • Eggplant stack, pan fried gnocchi sauce verge, braised fennel v
  • Adelaide hills camembert and onion relish tart, mushroom, almonds and sage butter v



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
  • Smashed lemon meringue, vanilla cream, curd, candied lemon
  • profiteroles filled with wattleseed, pecan and quince icecream, salted caramel sauce.
  • Strawberry shortcake, sable biscuit, macerated strawberries, vanilla bean mousse
  • Quandong crumble tart, green apple sorbet
  • Turkish delight parfait, sundried Riverland fruit compote, almond cake
  • Australian cheeses with local dried fruits, nuts and wafers.
  • Alternative dessert option 3 fingerfood sweets for the same price
  • 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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