Download pdf - Summer Menu 2013

Summer 2012 / 2013

MENU COLLECTION

Laissez-faire Catering • T 02 9209 4810 • E [email protected] • www.laissez.com.au

OVERVIEW


We are a leading Gold License Caterer with above industry standards in quality assurance and sustainability policies.

By working in collaboration with an exclusive list of venues and suppliers under our Foodified™ philosophy, we produce and deliver unique events with fresh, local and seasonal produce and superior service.

We are committed to sourcing the best single ingredients available at the right time from the right supplier, and maximising our purpose-build kitchens and team of chefs to best utilise each of those raw ingredients.

We work with premium and local seafood and beef suppliers, artisan cheese producers and quality local fruit and vegetable growers to develop inspiring, seasonal driven menus that will bring the best produce to your table.

Our food and beverage team passionately believe that food and wine are fundamental to the success of any event large or small, and is committed to providing an unforgettable experience though innovative and creative cuisine, and outstanding service.

Our team has enjoyed creating this menu and beverage selection for your next event and we look forward to working with you during the year. This menu collection includes:

Breakfast Cocktail Menu Morning and Afternoon Tea Dinner Menu Working Lunch Stations Boxed Lunch Beverages Packages All Day Conference All Day Conference Executive Post Conference - Canapés and Drinks

Please note that prices throughout this menu are per person and inclusive of GST. For a tailored package or further information please contact:

Laissez-faire Catering

T: 02 9209 4810E: [email protected]: www.laissez.com.au

Suite 8002, 2 Locomotive StreetAustralian Technology ParkEveleigh NSW 2015

BREAKFAST


Gluten-free and other dietary needs can be catered for upon request - please ask your Event Manager Please note menus one, two and three are served as a stand-up buffet. Menu four is served as a sit down table buffetStaff and equipment charges apply, ask our office for a detailed quote

MENU ONE

Freshly baked low fat muffins

Smoked salmon and cream cheese bagels

Seasonal fruit platter

Fresh orange juice and still water

Freshly brewed organic and sustainable coffee with a selection of fine teas

HOT OPTIONS

Turkish eggs - poached eggs and baba ghanoush on grilled Turkish bread

Chorizo, potato, marjoram and cheese omelette on sourdough toast

Crispy bacon, poached eggs served on wood fired bread, tomato relish and cracked pepper

Smoked salmon eggs benedict served on a toasted muffin with dandelion greens

Roasted filled mushroom on wood fired bread, topped with asparagus, poached egg, hollandaise sauce and a confit of heirloom tomatoes

MENU TWO

Freshly baked Danish pastries

Bite size warm ham and Swiss cheese croissants

Seasonal fresh fruit skewers



MENU THREE

BLT - bacon, lettuce, tomato and avocado

Roasted capsicum, zucchini frittata, tomato and onion compote

Fresh forest berries with low fat yoghurt



MENU FOUR

Fresh forest berries with honey and lime yoghurt

Please select one hot option from the list




MORNING AND AFTERNOON TEA


Assorted Danish pastries Assorted freshly baked low fat muffins Banana bread with cinnamon ricotta Strawberries and cream pop -up BLT - bacon, lettuce, tomato and avocado Cannoli with ricotta and lemon Chocolate mud cake Fresh fruit salad with low fat yoghurt Fresh seasonal fruit skewers with vanilla and mint glaze Ham and cheese quiche Ham and swiss cheese croissant Herb scones with chive mascarpone House made scones with raspberry jam and chantilly cream Mini friands (GF) Muesli bars – yoghurt and choc top Selection of assorted premium biscuits Spinach and feta muffins Mini Gelato

Morning and afternoon teas are served with organic and sustainable coffee with a selection of fine teas

Beverages only – per person Freshly brewed organic and sustainable coffee with a selection of fine teas Freshly brewed organic and sustainable coffee with a selection of fine teas with fresh orange and apple juice Fresh orange juice and mineral water

Hire a commercial “Espresso Machine” and serve macchiatos to cappuccinos Juice station – for a real pick me up during the day, your colleagues will enjoy juices from a range of fresh ingredients.

Gluten-free and other dietary needs can be catered for upon request - please ask your Event ManagerStaff and equipment charges apply, ask our office for a detailed quote


WORKING LUNCH

Gluten-free and other dietary needs can be catered for upon request - please ask your Event ManagerMinimum 30 guests and all prices are listed per person - Staff charges will apply if your event numbers are less than the minimum required

MENU ONE

Selection of gourmet rolls with a variety of fillings

Fresh seasonal fruit platter


Fresh orange juice and mineral water

MENU FOUR


Satay chicken skewers

Risotto of chestnut, enoki and swiss brown mushrooms topped with freshly shaved pecorino




MENU TWO

Selection of tortilla wraps with a variety of fillings

Vegetarian rice paper rolls with dipping sauce

Classic ceasar salad with garlic croutons




MENU THREE


Assorted sushi rolls with soy sauce, wasabi and pickled ginger

Wild rocket, roasted roma tomato, shaved pecorino cheese, balsamic and honey dressing




HAVE YOU CONSIDERED?

Juice Station – squeeze the most out of your group

For a real pick me up during the day, your colleagues will enjoy juices from a range of fresh ingredients.

Our staff will be on hand to inform of all thebenefits from natural extracts such as wheatgrass and ginseng.

PACKED LUNCH


MENU ONE

Tortilla wrap - herb marinated chicken breast with avocado and salad

Golden pumpkin and feta risotto cake topped with lime aioli

Blueberry friand

Selection of bottled 300ml orange juice or 500ml still water

MENU FOUR

Herb focaccia - goat’s cheese and roasted marinated Mediterranean vegetables

Spinach and ricotta roll

Deluxe cookies


MENU TWO

Cantina roll - smoked leg ham, avocado, olive tapenade and semi-dried tomatoes

Spanish frittata of potato, rosemary and red bell pepper

Tasty cheese, dried fruit and water crackers


Please note that each packed lunch selection requires a minimum order. Gluten-free and other dietary needs can be catered for upon request - please ask your Event Manager. Minimum 30 guests and all prices are listed per person - Staff charges will apply if your event numbers are less than the minimum required

HAVE YOU CONSIDERED?

Freshly brewed organic and sustainable coffee with a selection of fine teas are available

MENU THREE

Panini roll - chicken schnitzel, bacon, lettuce and a caesar dressing

Caramelised onion, tomato, basil, goat’s cheese quiche

Muesli bar



ALL DAY CONFERENCE


MENU ONE

On arrival freshly brewed organic and sustainable coffee with a selection of fine teas

Morning tea with assorted freshly baked low fat muffins

Lunch - selection of tortilla wraps with a variety of fillings

Heirloom tomato, fresh mozzarella and basil tart

Green bean, pumpkin, roast chicken and basil pesto


Afternoon tea with chocolate mud cake

MENU FOUR

On arrival freshly brewed organic and sustainable coffee with a selection of fine teas Morning tea with herb scones, chive mascarpone and Danish pastries

Lunch - assorted finger sandwiches with a variety of fillings

Malay style chicken skewers, marinated in spices and lemongrass, served with roasted peanut sauce

Swiss brown mushroom and leek risotto

Salad of yellow grape tomatoes, snow peas, red capsicum and mint


Afternoon tea with healthy bars

MENU TWO


Morning tea with banana bread and cinnamon ricotta

Lunch - assorted lavosh wraps and rolls with a variety of fillings

Thai rice-paper rolls with sweet chilli and coriander sauce

Tuna nicoise with confit tomatos, fine beans, gourmet potato and free range eggs


Afternoon tea with a selection of our signature macaroons

MENU THREE


Morning tea with house made scones with raspberry jam and chantilly cream

Lunch - assorted rolls with a variety of fillings

Haloumi, grilled zucchini and mint frittata

Roasted pear, grilled fennel, baby spinach and parmesan salad


Afternoon tea with assorted cookies

ALL MENUS INCLUDE




ALL DAY CONFERENCE EXECUTIVE



ALL MENUS

Are served as a stand up buffet Can be served as a sit-down lunchsurcharges will apply

MENU ONE


Fresh orange juice and iced water

Morning tea with Danish pastries and warm croissant of leg ham and vintage cheddar



Lunch - tagine of lamb shoulder, salted lime couscous

Linguine with cherry tomatoes, ricotta and parmesan

Roasted pumpkin, eggplant and bean salad

Caesar salad with smoked chicken breast and parmesan wafers

Fresh seasonal fruit platters



Afternoon tea with lamingtons



MENU TWO

On arrival freshly brewed organic and sustainable coffee with a selection of fine teas Fresh orange juice and iced water

Morning tea with baker’s selection of spinach and feta muffins and fruit friands



Lunch - crispy skin salmon, crushed kipfler potatoes, sauce bribiche

Risotto with italian porcini, asparagus, parmesan

Roasted pumpkin and lemon couscous

Cannellini bean and cherry tomato salad

Fresh seasonal fruit platters



Afternoon tea with raisin scones with organic preserve and Devonshire cream



POST CONFERENCE CANAPES AND DRINKS


MENU ONE

Mediterranean Antipasto Selection of freshly sliced cured meats, marinated Kalamata and Sicilian olives, oven roasted tomatoes, chargrilled capsicums

Andrew Peace Masterpiece Sauvignon Blanc

Andrew Peace Masterpiece Cabernet Merlot

Regular and Light beer

Orange juice and mineral water

Service duration: 30 minutes only

MENU TWO

Mediterranean Antipasto Selection of freshly sliced cured meats, marinated Kalamata and Sicilian olives, oven roasted tomatoes, chargrilled capsicums

Char-grilled Mediterranean vegetables, boconccini and fresh herb tart

Traditional duck pancakes





Service duration: 1 hour only

MENU THREE

Mediterranean AntipastoSelection of freshly sliced cured meats, marinated Kalamata and Sicilian olives, oven roasted tomatoes, chargrilled capsicums

Garlic and oregano marinated lamb fillet burger


Steak with salsa verde on crispy yucca





Service duration: 1 hour only

Must be taken in conjunction with a conference packageGluten-free and other dietary needs can be catered for upon request - please ask your Event ManagerMinimum 30 guests and all prices are listed per person - Staff charges will apply if your event numbers are less than the minimum required


COCKTAIL MENU


COLD CANAPÉS

Beef fillet carpaccio, caramelised onion and fresh horseradish on a parmesan wafer

Pecorino and oregano shortbread with mature stilton and apple jelly (v)

Poppy seed goats curd, yellow pepper and chive, quince paste disc on triangular croute (v)

Ocean trout terrine with aerated Girgar butter, Neufchatel cheese, dill, blue swimmer crab and nori (gf)

Wild mushroom chicken ballotine, toasted brioche and sweet baby figs

Beetroot and goat cheese coins (v)


Tiger prawn and green mango rice paper roll

Seared blackened Atlantic salmon cube

Lobster BLT

HOT CANAPÉS

Herb crusted baby lamb chops

Steak with salsa verde on crispy yucca

Slider with crisp bacon and avocado

Spicy chicken taco

Deconstructed spanakopita (v)

Chilli prawn skewers

Butternut squash risotto cake (v)

Roasted trio of capsicum arachini, preserved lemon aioli (v)

Ravioli artichoke, salsa verde (v)

Apricot pork belly

Mini pizza shaved chat potato and zucchini, rosemary, sea salt and garlic confit oil (v)

SUBSTANTIAL CANAPÉS

Malaysian prawns on steamed fragrant jasmine rice drizzled with hot peach syrup

Salad of cumin spiked eggplant, cherry bocconcini, rockmelon, mint with white balsamic reduction and extra virgin olive oil

Chicken, chorizo paella

Smokey Texan pulled pork on crunchy diced taters

Minted Greek lamb koftas on tabouleh

SWEET CANAPÉS

Chocolate and coffee profiteroles

Strawberry and crème patisserie tartlet

Tiramisu cup

Deconstructed Lemon Pie Push-Pops


DINNER MENU


ENTREE

Flamed king prawns, asparagus, sliced kumato, baby sorrel and basil vinaigrette

Goats curd, watermelon, heirloom tomato and snow pea sprout salad

Teriyaki wagyu beef barrelled on smeared edamame and dressed herbs

Hand rolled potato gnocchi, zucchini flowers, goat curd and lemon

King crab, crushed new potato, basil vinaigrette, tomato press

Tea braised chicken salad, asparagus, wild mushrooms, affron aioli

MAINS

Hiroko beef fillet with sushi rice, oyster, enoki mushroom and daikon, soy and garlic glaze

Pork belly glazed with honey wheat beer, baby bok choy, mint, parsley and pearl barley infused with soy and maple

Northern Territory barramundi fillet with silken mash and buttered pea, sugar snap and borlotti bean medly

Slow roast bannockburn free range chicken, corn puree and silverbeet

Grilled baby red snapper fillets, garden herbs, potato gratin, basil oil, grilled artichoke hearts

Fired lamb rump, hazelnut puree, zucchini flowers, parmesan wafers, jus

SIDE DISHES (additional)

Baby french beanettes with toasted shaved almonds and sea salt flakes

Dutch carrots glazed with maple syrup and flat leaf parsley

Blustered cherry grape and teardrop tomatoes with purple basil and cracked black pepper

Roast kipfler potatoes with rosemary and sea salt flakes

DESSERTS

Chocolate opera with peaches

Strawberry shortcake with shortbread soil

Raspberry semifreddo with blue glass and chocolate crumbs

Bitter chocolate tart, flamed meringue, orange vanilla syrup

Australian Fromage Sampler Platter

Pyengana cheddar, Milawa blue and King island brie

Served with lavosh toasts, dried fruits and quince paste

APRES

After your meal you are served Toby’s Estate organic and sustainable coffee and a selection of fine teas.

Fine chocolates are served to the table


STATIONS


FOOD STATIONS

Mexican taco

BarBQ

Pasta mia

Sliders bar

Yum cha

Oysters and prawns

Antipasto and cheese

Sweets and desserts

OTHER IDEAS*

Hire a commercial “Espresso Machine” and serve macchiatos to cappuccinos made by a professional barista Juice station – for a real pick me up during the day, your colleagues will enjoy juices from a range of fresh ingredients.

Popsicle stations - have artisan made posicles made from fresh, local and seasonal fruit.

Gelato Bar - Have your own gelato bar Station

*(branding opportunities available)

COCKTAIL BARS

Bartender, glow bars, bar equipment and glassware

We offer from the classics to our favorites or by request

CLASSICS

Cosmopolitan - cointreau, vodka, cranberry and fresh lime

Mojito -white rum, Sugar cane juice, sparkling water and mint

Martini- classic, dirty, basil, lemon

Traditional bloody mary - our own recipe

Mint Julep - mint, bourbon, sugar and bitters on ice

Moscow mule - ginger beer, vodka and fresh lime

COCKTAILS RECIPES

FAVORITES

Pear martini

Pear vodka and pear liqueur, strained and served in a martini glass with fresh pear

The Kiwi

Kiwifruit, citrus vodka and cointreau, muddled and served tall over ice

Oriental love

Vodka, galliano, thai basil and vanilla sugar, muddled and served tall over ice

Lady love

Chambord, fresh lime, lemon, strawberry, mint and ginger ale, served tall with cucumber


BEVERAGE PACKAGES

SERVICES

Laissez-faire can suggest different beverage packages to suit your chosen menu or we can help tailor a package that suits your event and budget. Skilled barmen are also able to prepare guests an exotic cocktail designed for your event. Beverage packages are quoted on a per person charge

EXECUTIVE PACKAGE

Sparkling Brut Andrew Peace Masterpiece Cuvee NV

White wine Andrew Peace Masterpiece Sauvignon Blanc

Red wineAndrew Peace Masterpiece Cabernet Merlot

BeersToohey’s New, Pure Blonde, Hahn Premium Light

Mineral water, orange juice and soft drinks

PREMIUM PACKAGE ONE

Sparkling42 Degrees South Coal River Valley, Tas

White wine Wild River Chardonnay Yarra Valley

Red wine Wild River Cabernet Sauvignon Yarra Valley

Beers Pure Blonde, Crown Lager, Cascade Premium Light


PREMIUM PACKAGE TWO

Sparkling42 Degrees South Coal River Valley, Tas

White wineBottle Tree Semillon Sauvignon Blanc

Red wineBottle Tree Cabernet Merlot

BeersPure Blonde, Crown Lager, Cascade Premium Light


GOLD PACKAGE

SparklingYarrabank Cuvee Brut, Yarra Valley, Vic

White wine Xanadu Chardonnay, Margaret River, WAKimi Sauvignon Blanc, Marlborough, NZ

Red wine Bremerton Tamblyn Cabernet Shiraz Merlot, MalbecLittle Yering Pinot Noir, Yarra Valley, Vic

Beers Heineken, Peroni, James Boags Premium Light


GENERAL INFORMATION


CATERING REQUIREMENTS Your Event Manager will discuss with you your catering requirements, ideally three weeks prior to your event. At this time if you have any special requirements please let us know. Additional charges may apply for some dietary requirements. An Event order will be produced outlining the catering and associated services required for your event. CONFIRMATION OF NUMBERS To ensure the success of your event, we ask that you indicate the approximate number of guests seven days prior to your function. The guaranteed number of guests is required five working days prior to your function. This is the minimum number for which you will be charged. SURCHARGES • Continuous tea and coffee is available and pricing is on request • For functions with fewer than 30 guests additional staff charges will apply • To allow sit-down with any stand-up only/buffet menu an extra $5.00 will apply per person • Functions held on weekends and public holidays will incur additional staff charges PLEASE DISCUSS WITH YOUR EVENT MANAGER • Functions finishing after midnight will incur a labour levy of $3.50 per guest per hour after midnight • Menus served with “alternate choice” will incur a surcharge of $5.00 per course per guest • All surcharges are based on the minimum number provided five days prior to your function • Please note we will cater for approximately 10% of minimum numbers as vegetarian INFORMATION We can tailor our food to suits the needs of your event. Please discuss your food and beverage ideas with your Event Manager. Due to health and safety issues, all food and beverages remain the property of the caterer and can not be taken away by the client after an event.

Menus are priced on a per person basis. All menus stipulate minimum numbers; please consult your Event Manager for functions with fewer guests. Other charges may apply. Menu prices are effective to 1st July 2013, but we reserve the right to change prices if affected by extreme market conditions and seasonality. All menu prices are inclusive GST


CREATE—

INSPIRE—

INNOVATE

T 02 9209 4810—

F 02 9209 4816—

E [email protected]—

W www.laissez.com.au