Pure Kitchen Catering

Formal Menu

Caption for the dish above

Pan Seared Scallops with Green Apple Purée and Seasonal Fruit & Vegetable Salad, finished with Palm Sugar Tamarind Dressing.
Pan Seared Scallops with Twice Cooked Pork Belly and Carrot Purée.
King Prawns with Green Papaya Salad, Chilli, Lime, Peanuts & Palm Sugar Dressing.
Spinach & Goat’s Feta Ravioli with Sage, Tomato Coulis and Brown Butter Sauce.
Classic Thai Beef Salad with Chilli and Ginger Lime Dressing.
Roasted Stuffed Heirloom Tomatoes with Goat Cheese, Crème Fraîche & Basil Pesto. (Vegetarian)

Caption for the dish above

Due to the current increase in meat prices, all red meat dishes will be charged at market price.

Seared Slow Cooked Salmon with Coconut Rice and Green Curry.
Roasted Roulade of Free Range Chicken filled with Pumpkin and Sage, wrapped in Prosciutto, served with a Light Sherry Jus.
Braised Beef Cheek with Paris Mash, Sprouting Broccoli & Red Wine Jus.
Seared Barramundi with White Bean Casserole, Diamond Shell Clams, Steamed Broccoli & Parsley Oil.
Char-Grilled Eye Fillet with Mashed Potato, Jumbo Green Asparagus, Dutch Carrots & Veal Jus.
Goat’s Cheese and Herb Stuffed Chicken Kiev with Mushroom Risotto Milanese.
Green Herb Coated Lamb Rack with Garden Heirloom Vegetables & Jus.
Lentil Patties with Halloumi, Roast Sweet Potato & Tomato Coulis. (Vegetarian)
Creamy Mushroom & Asparagus Risotto with Feta Cheese. (Vegetarian)
Char-Grilled Vegetable Stacks with Rocket and Pine Nut Salad. (Vegetarian)

Caption for the dish above

Pear and Rum Tarte Tatin with Vanilla Ice Cream.

White Panna Cotta with Toffee Basket & Fresh Seasonal Berries.

Chocolate Profiterole Mousse Cake with Seasonal Berries & Raspberry Sorbet.

Orange and Lemon Tart with Passionfruit, Fresh Fruit & Raspberry Coulis.

Rolled Pavlova (Roulade) filled with Chantilly Cream and Seasonal Fruits, served with Berry Coulis.

Trio of Cheese with Fresh Fruit, Nuts & Lavosh.

Page updated

Google Sites

Report abuse