S I T D O W N C A T E R I N G

M E N U

FOR THE LOVE OF FOODUltimo Catering & Events has an enviable reputation for delivering innovative cuisine, using local WA produce. Our chefs, carefully design our menus based around key local suppliers and fresh seasonal ingredients that were selected to tantalise taste buds and emotions with flavor, texture and timeless presentation.

We are a full service catering + events company with a passion for unique dining experiences. Speak to us about all your event + catering needs.

FOOD | BEVERAGE | STAFF | EQUIPMENT | THEMING | VENUES

SIT DOWN MENU

P L A T E D E N T R E E S

CO L D E N T R E E

Rum roasted butternut, green chilli pudding, tapioca cracker, red mustard leave, semi-dried tomato, verjuice, olive oil snow (V) 15

Szechuan pepper rare tuna, squid ink sago cracker, aioli, pickle radish, wild flower, saffron vinaigrette, kaffir lime dust (GF) 15

Soy cured salmon, pickled ginger, Asian pear, cilantro, crème fraiche, kaffir lime (GF) 15

Sous vide chicken roulade, parsley paper, corn, shichimi spice, sea grapes, flower petal (GF) 15

Chilli rubbed lamb loin, honey roasted pumpkin, goat’s cheese, parsley & mint salad, pomegranate (GF) 15

Vitello tonnato of roast beef, tuna cream, roasted pumpkin cube, capers, mushroom dust 15

WA R M E N T R E E

King, shitake, enoki mushroom risotto, truffle mascarpone & Roma tomato salsa (V, GF, NF) 14

Spinach, sundried tomato & goat cheese tortellini, don shimiji mushroom, hazelnut foam, charcoal paint, parmesan crisp (V) 16

Butter poached king prawn, smoked beetroot pudding, brussel sprout, squid ink, beetroot vinaigrette (GF, NF) 16

Confit ocean trout, artichoke, pancetta, sorrel pudding, charred onion emulsion, fermented radish, garlic chips (GF) 15

Oregano & chicken roulade, orange crème anglaise, red mustard, toasted walnut, caramelised apple, pumpkin seed oil 15

Kim chi braised pork cheek, golden carrot puree, pickled red onion, herb salad, au jus (GF, NF) 15

Venison loin, wild rice & savory cabbage parcel, baby carrot, mushroom cream, nasturtium leaf (GF) 18

Osso bucco risotto, saffron, buttermilk, truffle oil, pumpkin seed oil, parmesan 17 (GF)

Braised lamb, baked cauliflower, tahini coconut cream, candied lemon peel, pomegranate, EVO (GF) 15

VENUES | CHEFS | EVENTS

V - Vegetarian | GF - Gluten Free | DF - Dairy Free | Vn - Vegan | NF - Nut Free*

*We cannot guarantee there are no traces of nuts

SIT DOWN MENU

King, shitake, enoki mushroom risotto, truffle mascarpone & Roma tomato salsa, nasturtium leaf (V, GF, NF) 32

Sun-blushed tomato & brown butter gnocchi, silver beet, chilli, yellow capsicum & pecorino cheese (V, NF) 32

Caramelised cauliflower, grilled endive, shallot peel, pumpkin, salsa verde, beetroot (GF, Vn) 25

Seared salmon, black barley, roasted beetroot, brocolini, beetroot foam, pumpkin seed oil, skin shard 37

Line caught snapper, carrot crème, potato gratin, green beans, champagne cream (GF, NF) 39

62’C chicken breast, kohlrabi puree, kipfler potato, orange braised fennel, shallot & bacon crumb, mandarin, jus (GF, NF) 35

Supreme of chicken, roasted chat potatoes, grilled shimiji mushroom, baby zucchini, saffron cream(GF, NF) 32

Pan seared duck breast, potato gratin, chestnut puree, sautéed kale, dark jus 32

Crispy pork belly, sautéed brussel spout, confit potato, heirloom tomato, apple cider drizzle, jus (GF, NF) 34

Pork cheek & tenderloin, quince puree, wilted Swiss chard, black pudding, kipfler potato, pan jus (GF) 36

Triple rib lamb chop with cassoulet of beans, roasted heirloom carrot, olive oil snow, wild flower, rosemary jus (GF) 42

Braised lamb shank, whipped potato, brocolini, port glazed shallot, braising gravy 35

Smoked & slow cooked brisket, smashed rosemary fingerling potatoes, baby carrots, chimichurri (GF, NF) 35

Harvey beef duo; tenderloin & brisket, broccoli, honey roasted baby carrot, fondant potato, roasted garlic mousse, jus (GF, NF) 38

Black pepper crusted beef fillet, brussel spout, grilled pears, ginger & raisin puree, crushed chat potato, beef jus (GF) 37

P L A T E D M A I N S

V - Vegetarian | GF - Gluten Free | DF - Dairy Free | Vn - Vegan | NF - Nut Free*

*We cannot guarantee there are no traces of nuts

VENUES | CHEFS | EVENTS

TO FINISH

P L A T E D D E S S E R T S 1 2 / p

Caramel panna cotta, strawberries, praline & scotch shortbread (GF)

Salted caramel chocolate fondant, vanilla cream, chocolate cigar

Tiramisu cup, Kahlua, chocolate flake & espresso (NF)

Tim Tam baked cheesecake in a jar, cookie crumble (NF)

Dark chocolate mousse éclair tart, fresh strawberry and coulis

Eton mess, white chocolate mousse, berry compote, meringue, cocoa dust (GF, NF)

Death by Chocolate; Chocolate brownie, chocolate ganache, chocolate macaron, seasonal berries

White chocolate mousse, chocolate dome, berries, caramel sponge, white chocolate sauce

Crème brulee, chocolate fudge, goat cheese, mint jelly, grapes, viola

Torched meringue, lemon curd, blueberries, shortbread, grated chocolate

LITTLE SWEET TREATS 4Macaron Collection (GF)

Mini Chocolate, raspberry, kirsch brownie

Mini Donut balls with Nutella filling

Mini Lemon curd, fresh raspberry, chocolate tart shell

Mini Tiramisu chocolate cup, Kahlua, cocoa

Mini Torched lemon tart baked meringue

Mini Caramel tart, dark chocolate mousse

Mini Carrot cake bite, cream cheese icing

Mini Tim Tam cheesecake

Mini fruit tart, cream patisserie

Assorted Chou Chous, mini filled choux pastry

GLUTEN FREE / VEGAN SWEETS

Carrot cake bite (GF)

Chocolate mud cake (Vn, GF)

Hummingbird slice (Vn, GF)

Mango Sago pudding in mini basket (Vn, GF)

CHEESE PLEASE 11 / p

Cheese taster to share

Selection of gourmet cheeses, pear compote, ginger & fig wafers

VENUES | CHEFS | EVENTS

EASY ADD ONS

S P I C E U P YO U R S I T D O W N M E N U Easy add ons that will impress your guests

HAPPY HOUR 12 / p

Perfect way to start your evening & keep your hungry guests happy. Served cold.

Vitello tonnato, roasted beef, creamy tuna sauce, skewered (GF, NF, DF)

Ruby beetroot pudding, feta crumb, polenta toast (V, GF)

Peking duck san choy bau, green bean, water chestnut, spring onion, black sago cracker

SALAD COURSE 8 / p

Served before main as a fresh & light way to balance the flavors of your menu.

Thai beef, cucumber, lime & chili (LF, GF)

Jamon, watermelon & feta (GF)

Papaya, heirloom cherry tomato, peanut & cilantro (V, LF, GF)

PALETTE CLEANSER 5.5 / p Used to neutralise your taste buds, enhances your culinary experience. Includes equipment.

Apple & Calvados sorbet

Lemon & blood orange sorbet

Mint & melon sorbet

AMUSE BOUCHE 7.5 / p

Surprise your guests with petite 1-2 bite morsels that showcase the chef’s style

Parsnip, bacon, maple

Mushroom, goats cheese, basil

Melon, prosciutto, sour

Foie gras, rhubarb, brioche

SOUP 8 / p

Warming soups to please any guests

Roast pumpkin soup (V)

Wild forest mushroom soup (V)

Celeriac & turmeric soup (V)

VENUES | CHEFS | EVENTS

V - Vegetarian | GF - Gluten Free | DF - Dairy Free

Vn - Vegan | NF - N ut Free*

*We cannot guarantee there are no traces of nuts

DEGUSTATION

5 COURSE

D E G U S -TAT I O N

$105 / p

Min 20 guests

Does not include equipment or staff

ADD COURSE

from $15.0

ADD WINES

$55 / p

Bespoke menus priced upon request

T O S T A R T

Peking duck san choy bau, green bean, water chestnut, spring

onion, black sago cracker

O N E

Margret River Marron, torched savoy cabbage, shimiji, dashi broth,

garlic flower

T W O

Tortellini, spinach, sundried tomato & goats cheese filling, hazelnut

cream, basil foam, parmesan crisp

T H R E E

Snapper, baby courgette scales, spinach, parsnip, Velouté sauce

F O U R

Beef duo, tenderloin & cheek, beetroot, kipfler potato, asparagus

F I V E

White chocolate mousse, meringue, berries, chocolate, viola

VENUES | CHEFS | EVENTS

SHARE TABLE

T O S T A R T

Breads, with butter

E N T R E E

See plated entrees

S H A R E T A B L E M A I N S

Creamy risotto, sweet potato, courgette & pesto dressing (V, GF)

Pink snapper fillet, celeriac mousse, carrots, pea & olive oil smash (GF)

Spice crusted Tasmanian salmon, brocolini & harissa (GF, NF)

Grilled portuguese chicken, saffron vegetable rice (GF)

Crispy crackle pork loin, apple & pumpkin roast & rocket (GF, DF)

Moroccan shoulder of lamb, plump apricot & cracked wheat, sumac yogurt

Slow roasted lamb forequarter, white bean & sumac, mint & tomato salsa (GF, NF)

Seared lamb cutlets, smoked eggplant, gremolata (GF, DF, NF)

Smoked beef brisket, parsnip crème, cherry tomato, charred shallots, rich reduction (GF, NF)

Young tenderloin of beef, drunken cherry & veal jus (GF)

Seared rump steak, garlic polenta, chimichurri (GF, NF)

S H A R E T A B L E S I D E S

Roast thyme potatoes & rosemary salt (Vn, GF, DF, NF)Creamy garlic polenta, extra virgin olive oil (V, GF)Thrice cooked potatoes, chicken salt & roast garlic aioli (V, GF, DF, NF)Baby bok choy, ginger, coriander (GF, V)Oven roasted heirloom beetroots, EVOO & mint chiffonade (Vn, GF, DF, NF)Baked cauliflower, three cheese sauce (V)Charred broccolini, toasted almond nibs, pumpkin seed oil (Vn, GF, DF, NF)Caramelised baby carrots, parsley butter (V, GF, NF)

S H A R E T A B L E S A L A D S

Cabbage & apple & pecorino slaw (V, GF, DF, NF)Caesar salad, bacon, crisp garlic, croutons, traditional Caesar dressing (NF)Thai noodle beef salad, coriander, crushed peanut, crisp vegetables (GF)Fattoush salad, radish, red peppers, cucumber, parsley, mint, lemon & herb wafers (V, NF)Oven toasted heirloom beetroot salad, feta, witlof, toasted walnut & dill olive oil (V, GF)Roasted cauliflower, puy lentils, pomegranate seeds, sumac & mint yoghurt dressing (V, GF, NF)Garden salad, Roma tomato, cucumber, pickled red onion, mustard dressing (Vn, GF, DF, NF)Roquette salad, sautéed zucchini, pear & pecan, lemon dressing (Vn, GF, DF)Israeli cous cous, pepitas, pistachio, torn mozzarella, tomato concasse & citrus splash (V)

Penne pasta, sundried tomatoes, cashew nuts, pesto dressing & watercress (V)

ADD DESSERT 12 / p

Selection of 4 mini sweets from sweet canape menu | Or select 1 plated dessert

S H A R E TA B L EPACKAGE

$57 / p1 plated entree2 share mains3 sides / saladsBreads, with butter

Condiment selection

Min 20 guests

Does not include equipment or staff

Additional sides & salads $5 / person

V - Vegetarian GF - Gluten FreeDF - Dairy FreeVn - Vegan NF - Nut Free**We cannot gurantee there are no traces of nuts

VENUES | CHEFS | EVENTS

BUFFET PACKAGES

M A I N

Portuguese chicken Maryland, smoked paprika, lemon potatoes wedges (GF)

Roasted Greek lamb, eggplant parmigiana, wilted roquette, balsamic glaze

S I D E

Perfectly steamed vegetables, parsley butter (GF)

S A L A D

Roasted cauliflower, puy lentils, pomegranate seeds, sumac & mint yoghurt

dressing (V, GF, NF)

M A I N

Roast pork, fennel seed, cardamom apple sauce (GF)

Seared chicken, ratatouille, chive, verjuice, lemon (GF)

Pan seared salmon, charred bok choy, horseradish cream sauce

S I D E

Perfectly steamed vegetables, parsley butter (GF)

Roast thyme potatoes & rosemary salt (Vn, GF, DF, NF)

S A L A D

Garden leaves, fresh herbs, cucumber, crunchy celery, tomato, French mustard vinaigrette (GF)

Cumin roasted pumpkin, French beans, roquette, shaved parmesan (GF, V)

ADD BUFFET DESSERT 8 / pYour choice of:

Caramel panna cotta, strawberries, praline & scotch shortbread (GF)

Tim Tam baked cheesecake, cookie crumble (NF)

Eton mess, white chocolate mousse, berry compote, meringue, cocoa dust

(GF, NF)

1B U F F E TPACKAGE

$34.5 / p2 mains1 side1 saladBreads, with butter

Min 20 guests

Does not include equipment or staff

2B U F F E TPACKAGE

$44.5 / p

3 mains2 sides2 saladBreads, with butter

Condiment selection

Min 20 guests

Does not include equipment or staff

Additional sides & salads $5 / person

VENUES | CHEFS | EVENTS

BUILD YOUR OWN BUFFET

B U I L DYOUR OWN

B U F F E T

M E N U

$54.5 / p

Your choice of:

3 mains2 vegetables2 saladsBreads, with butter

Min 20 guests

Does not include equipment or staff

Additional sides & salads $5 / person

Buffet dessert $8 / person

M A I N

Orichette pasta, roast pumpkin, sage, pommadoro (V)Wild mushroom risotto, tomato concasse, vincotto & chive (GF, V)Creamy risotto, sweet potato, courgette & pesto dressing (GF, V) Pan seared salmon, charred bok choy, horseradish cream sauceBlackened barramundi, caper, tomato & dill salsaPortuguese chicken Maryland, smoked paprika, lemon potatoes wedges (GF)Seared chicken, ratatouille, chive, verjuice, lemon (GF)Butter chicken, saffron & bay leaf pilaf rice, mango chutney (GF)Roast chicken, sage infused pumpkin, Hawaiian black salt (GF)Glazed new york ham, apple compote (GF)Roast pork, fennel seed, cardamom apple sauce (GF) Fettuccine carbonara, cream, bacon lardons, mushroom, parsley, pecorino Tajine lamb, plump sultanas, cinnamon notes, tomato, mandarin cous cous Roasted Greek lamb, eggplant parmigiana, wilted roquette, balsamic glaze

Beef cheek pie, parmesan dusted butter puff, Provencale herbs, cos leavesBeef bourguignon, baby mushroom, bacon lardons, glazed shallots, Dijon mustard mash (GF)

V E G E T A B L E

Caramelised baby carrots, parsley butter (V, GF)Roast thyme potatoes & rosemary salt (V, GF)Baby bok choy, ginger, coriander (V, GF)Oven roasted heirloom beetroots, EVOO & mint chiffonade (V, GF)Grilled Mediterranean vegetables, toasted fennel seeds (V, GF)Creamy garlic polenta, extra virgin olive oil (V, GF)Baked cauliflower, three cheese sauce (V)Charred broccolini, toasted almond nibs, pumpkin seed oil (Vn, GF, DF, NF)

S A L A D

Cabbage & apple & pecorino slaw (V, GF, DF, NF) Roasted cauliflower, puy lentils, pomegranate seeds, sumac & mint yoghurt dressing (V, GF, NF)Fattoush salad, radish, red peppers, cucumber, parsley, mint, lemon & herb wafers (V, NF)Oven toasted heirloom beetroot salad, feta, witlof, toasted walnut & dill olive oil (V, GF)Garden leaves, fresh herbs, cucumber, crunchy celery, tomato, French mustard vinaigrette (GF, V) Frivolous garden fancy, pink grapefruit fillets, frisee lettuce, toasted almonds, shaved fennel, house dressing (GF, V) Brown rice, soy toasted pepitas, currants, harissa scented vegetables (GF, V) Zucchini, wild roquette leaves, black garlic, mint, tarragon vinaigrette, pine nut (GF, V)

Cumin roasted pumpkin, French beans, roquette, shaved parmesan (GF, V)

VENUES | CHEFS | EVENTS

QUOTE REQUEST

" Q U O T E M E "

Interested in our menus and need a personalised quote? Simply fill out our online enquiry form with your details. Please provide as much key information as possible to ensure our coordinators can get the ball rolling.

HELPFUL KEY INFORMATION

CONTACT DETAILS FUNCTION DATE APPROX # GUESTS OCCASIONDO YOU HAVE A BUDGET PER HEAD IN MIND?

WHAT STYLE OF CATERING WOULD YOU LIKE? (eg. cocktail, sit down, share table, buffet) CATERING PACKAGE (if known)

DO YOU REQUIRE BEVERAGE CATERING / PACKAGE? (if known)

DO YOU HAVE A VENUE IN MIND? (if known or address for private residence) WHAT ARE YOUR VENUE REQUIREMENTS? (eg. style, location, wheelchair access)

C H A T T O U S

Not quite sure what you want, or got some burning questions for our team? We are happy to help or have a chat. Please contact us ...

(08) 9444 5807 | enquiries@ultimogroup.com.au

E V E N T I N S P O

Need some inspiration or ideas for your function? Check out our recent events or describe your vision to our coordinators and we can suggest menus, beverage, staff & theming to suit.

VENUES | CHEFS | EVENTS