Plated Meals
A sophisticated and formal dining experience.
Plated Meals
We love to celebrate the best of Victorian and Australian produce. Beginning with the careful planning of our menus we select seasonal produce from local and interstate purveyors. Working alongside suppliers who continually offer us the best ethically sourced produce, means good sustainable practices from farm to plate.
2 Course | Alternate Drop | Includes stone baked ciabatta rolls, cultured butter – from $70 per person
3 Course | Alternate Drop | Includes stone baked ciabatta rolls, cultured butter – from $89 per person
ENTREE
- Spinach & Ricotta Ravioli – Seasonal mushroom velouté, crisp fried kale v / nf
- Twice-cooked Pork Belly – Applewood smoked pumpkin purée, apple marmalade gf / df / nf
- Gnocchi in Casa – Smoked almond, basil, beef ragù, ricotta delicata +n
- Pan-fried Lamb Rillettes – Minted labneh, zucchini, snow pea tendrils, dukkah gf
MAIN
- Pressed Lamb Shoulder – Tomato & mint essence, herb-crushed potatoes, broccolini gf / df / nf
- Gippsland Beef Cheek – Pomme purée, king brown mushroom gf / nf
- Chicken Breast – Lemon, oregano, Spanish paprika, Dijon mustard, cream, spinach, carrots gf / nf
- Pork Scotch – Fennel, wholegrain mustard, maple, root vegetables gf / df / nf
- Seasonal Mushroom Ragu – Baked eggplant, spiced chickpeas, green lentil croquettes gf / vgn / nf
- Quinoa-stuffed Field Mushroom – Cauliflower steak, roast beetroot, chimichurri gf / vgn
ROAMING DESSERT – SELECT 3
- Classic Lemon Tart – Lemon curd, shortcrust, meringue, passionfruit gf / nf
- Milk Chocolate Slice – Hazelnut gf / +n
- Tiramisu – Pistachio, vanilla, masarporne +n
- Ruby Opera – Hazelnut jacond +n
- Profiterole – Caramelised pear, diplomat cream nf
2 Courses | Alternate Drop | Includes stone baked ciabatta rolls, cultured butter – from $89 per person
3 Courses | Alternate Drop | Includes stone baked ciabatta rolls, cultured butter – from $99 per person
ENTREE
- Mini Burrata – Cherry truss tomato, grilled zucchini, smoked capsicum & basil emulsion, basil oil gf / v / nf
- Wagyu Bresaola – Remoulade, caper berries, parmesan custard, white balsamic gf / df / nf
- Hiramasa Kingfish – Dill & orange cure, chardonnay vegetables, green olives, apple, walnut gf / df / +n
- Hokkaido Scallops – Avocado, pickled radish, creame fraiche, cauliflower, preserved lemon gf / nf
- Crab & Citrus Ravioli – Shellfish bisque, tomato & olive salsa nf
- Free-range Australian Prosciutto – Rockmelon, seasonal pickled vegetables, olive crostini, white balsamic nf
MAIN
- Hazelden’s Free Range Chicken Breast – Aleppo pepper, asparagus, gremolata potatoes, lemon thyme jus gf / df / nf
- Parwan Prime’s Victorian Lamb Rump – Leatherwood honey, organic sultana, caponata, port wine jus gf / df / nf
- Gippsland Angus Grain-fed Eye Fillet – Bone marrow crust, young carrots, fondant potato, forest mushroom essence gf / nf
- Bass Straight Salmon – Saffron & capsicum risotto, asparagus, wild rocket emulsion gf / nf
- King Reef Barramundi – Pandan turmeric coconut sauce, potato & beans, mustard seeds gf / df / nf
- Central Highland Duck Breast – Braised leeks, potato au gratin, honey, black pepper, jus gf / nf
- Seasonal Mushroom Ragu – Baked eggplant, spiced chickpeas, green lentil croquettes gf / vgn / nf
- Quinoa-stuffed Field Mushroom- Cauliflower steak, roast beetroot, chimichurri gf / vgn
PLATED DESSERT
- Burnt Honey Mousse – Hazelnut sable, vanilla meringue, praline +n
- Mascarpone Panna Cotta – Freeze-dried mandarin, raspberry gel gf / nf
- Bellissimo Chocolate Tart – Raspberry crémeux, Peruvian dark chocolate ganache gf / nf
- Mille Feuille – Espresso mousse, white chocolate namelaka, caramel cremeux nf
- Chocolate Indulgence – Orange compote, cream cheese mousse, cherry granola
SIDES – $7 per side, per person
- Chat Potato – Rosemary, garlic, extra virgin olive oil gf /nf / vgn
- Cauliflower – Cumin, tahini, yogurt, mint gf
- Broccolini – Preserved lemon vinaigrette gf / df / nf
- Roasted Pumpkin – Pepitas, crumbled feta, seeded mustard dressing gf
- Bitter Green Salad – Shaved pear, fennel, seasonal citrus, Grana Padano gf / df / nf
Questions we get asked
What elements are required for a plated meal service?
Our chefs require a space for service, not necessarily a full commercial kitchen but somewhere behind the scenes to plate up. We can certainly bring along kitchen equipment, if you don’t have them.
Does the price include staff, crockery, cutlery & linen?
Our package does not include these components, as we understand some venues come with equipment. Or you, as the client may be considering equipment that is beyond the standard white linens and crockery. We encourage creativity. Regarding staff to service your event, it really does depend on numbers and the logistics of your venue. Leave that to us, we love our food & beverage attendants.
Events by TCC
Events by TCC focus on delivering exceptional culinary experiences, exquisite presentation, and impeccable service for you and your guests. We have over 40 years of experience to host your wedding and provide you with the full event experience. We also have a highly trained team who deliver attentive, professional service to ensure that every aspect of your event runs smoothly. Our attention to detail is paramount to your event, with a focus on ensuring that every element of the catering experience, from menu planning and food preparation to presentation and service, is flawlessly to exceed client expectations.
Tell us what you are planning
Numbers, a date and a rough idea is plenty to start. We will come back with a menu and a price.