Catering Menu

Main – Protein 

• Baked Tuscan chicken thighs – caramelized onion, grain mustard cream sauce gf / nf
• Southern fried chicken tenders – ranch dressing nf
• Miso rubbed baked chicken – house made teriyaki sauce nf / +sesame
• Roasted pork belly – twice cooked five spiced free range pork belly, sweet chili, apple, rice vinegar gf / df / nf / +sesame
• Pork Vindaloo – traditional Goan curry, mustard seeds, curry leaves gf / df
• Buttermilk brined roast leg of lamb – mint yoghurt dressing gf / nf
• Moroccan spiced slow cooked lamb ribs – tomato, chickpeas, green lentil gf / df
• Sauteed beef – ginger, capsicum, spring onion, sesame, hoisin sauce df / nf
• Texas BBQ slow cooked beef brisket – grilled corn, Smokey bbq sauce gf / df / nf
• Meat lasagne– Fresh lasagne sheets, secret family Bolognese sauce, Gippsland grass fed beef, free range pork, herbs, mozzarella & parmesan cheese nf

Main – Garden

• House made gnocchi– almond basil pesto, plant base cream sauce, cherry tomatoes vgn / +n
• Conchiglie shell pasta – Napoli, basil, semi dried zucchini, dry chilli flakes  vgn / nf
• Casarecce pasta primavera – Napoli, onion, garlic, red capsicum, mushroom, olives, white wine, & fresh herbs gf / vgn / nf
• Baked cumin spiced eggplant -chickpea, cherry tomato, parsley, pomegranate molasses gf / vgn / nf
• Aromatic vegetable curry – coriander vgn/ gf / nf
• Stir fry vegetables – tofu, black bean sauce, ginger, spring onions, sesame vgn / gf / nf
• One pot Thai red curry – tofu, vegetable, coconut cream, Thai basil  vgn / gf / nf
• Seasonal mushroom ragu – green lentil, tomato, thyme, confit garlic, vgn / gf / nf
• Sicilian Caponata – eggplant, capsicum, onions, celery, raisins, basil vgn / gf / nf

CLASSIC SALADS

• Garden Salad – Mixed lettuce leaves, tomatoes, cucumber, radish, basil leaves, carrot &
• Greek Salad – Tomatoes, cucumber, red capsicum, kalamata olives, feta, spanish onion, red wine dressing gf / v / nf
• Caesar Salad – Fresh cos lettuce, crispy prosciutto, soft boiled eggs, croutons, shaved grana padano, Caesar dressing nf
• Potato & dill salad – Steamed chat potatoes, red onion, gherkins, dill yoghurt & sour cream dressing gf / v / nf
• Fusilli pasta salad – Tomato pesto dressing  – Fusilli pasta, rocket, roast red capsicum, fennel, cranberries, capers, parsley & sundried tomato pesto dressing vgn / nf
• Chipotle coleslaw – Red & white cabbage, carrot, flat leaf parsley w chipotle mayonnaise gf / nf

SEASONAL SALADS

• Charred broccoli salad – Charred broccoli, soba noodles, pickled ginger, oyster mushrooms, edamame, spring onion, crisp shallots, nori & korean chili dressing vgn / nf
• Sweet paprika roasted pumpkin salad – Chickpea, zucchini ribbons, feta, radicchio, dried apricots, parsley, dill, balsamic reduction gf / v / nf
• Braised autumn leaf salad w almond & poached figs – Maple braised red cabbage, kale, chard, pepitas, almonds, mint, red capsicum, poached figs, red wine dijon mustard vinaigrette gf / vgn / ff / +n
• Rainbow beetroot, beans & red quinoa salad w candied pecans – Roast beetroot, beans, red quinoa, pickled radish, pecans, mint, pomegranate, cos, orange & mustard dressing gf / vgn / +n

HOT SIDES

• Twice cooked potato – confit garlic & rosemary gf / df / nf
• Creamy mashed potato gf / nf
• Baked potato gratin –cream, parmesan gf / nf
• Roasted seasonal root vegetables-tossed in brown sugar butter, nutmeg gf / nf
• Seasonal vegetables – preserved lemon dressing, toasted pepitas gf / df / nf
• Pearl cous cous –Turmeric, capsicum, peas, mint vgn / nf
• Steamed jasmine rice gf / vgn
• Basmati Rice gf / vgn

Premium Proteins – Additional $11 per protein 

• Stir fry prawns –seasonal vegetable, coriander, ginger, oyster sauce df
• Baked Tasmanian salmon – lemon, capers salsa verde gf / df / nf
• Seared king reef barramundi – white wine, leek and potato sauce gf / df / nf
• Roast sirloin of angus beef-red wine, carrot, celery,onions gf / df / nf
• Rosemary lamb rump – caramelised bush tomato balsamic gf / df / nf
• Cajun free range chicken breast – roasted red capsicum & tomato emulsion gf / df / nf

DESSERT  – Additional $10 pp

• Warm, apple blueberry crumble – double cream nf
• Warm, sticky date pudding – double cream nf
• Oreo cheesecake nf (individual serve)
• Raspberry pistachio cookie cream +n (individual serve)
• Pavlova w lemon curd, seasonal fruit & berry gf / nf (individual serve)
• Chocolate raspberry slice gf / vgn / ff /nf (individual serve)

• Renzo’s beef lasagne – pasta sheets, salsa di casa, beef mince, mozzarella and parmigianno cheese
• Chicken breast cutlet with bread crumbs and Italian herbs
• Slow roasted beef con sugo di fungi gf
• Calamari marinated in lemon and fresh herbs gf (3 per serve)
• Fried rice stir fried with vegetables and pancetta
• Roast potatoes with garlic and rosemary gf
• Seasonal vegetables stir fried with olive oil and herbs gf
• Italian salad with tomato, cucumber, red onion, capsicum, olive oil, herbs and vinegar gf
• Ciabatta rolls with butter

• Antipasto board cured meats, buffalo mozzarella, provolone cheese, charred grilled vegetables & Sicilian olives
• Renzo’s beef lasagne – pasta sheets, salsa di casa, beef mince, mozzarella and parmesan cheese
• Gnocchi with Napoli sauce and shaved grana cheese
• Chicken primavera – oven roasted chicken breast w. pepperonata
• Slow roasted beef con sugo di fungi gf
• Calamari marinated in lemon and fresh herbs gf (3 per serve)
• Roast potatoes with garlic and rosemary gf
• Seasonal vegetables stir fried with olive oil and herbs gf
• Italian salad with tomato, cucumber, red onion, capsicum, olive oil, herbs and vinegar gf
• Ciabatta rolls with butter

• Agnolotti di ricotta & spinach Napoli sauce and parmesan
• Gnocchi with Napoli sauce and shaved grana cheese
• Veal cutlet with bread crumbs and Italian herbs
• Chicken saltimbocca – pan fried chicken breast with pancetta, vino bianco e limone
• Porchetta – Traditional Abbruzzi style pork sliced thin and served at room temperature
• Calamari marinated in lemon and fresh herbs gf (3 per serve)
• Seasonal vegetables stir fried with olive oil and herbs
• Roast potatoes with garlic and rosemary
• Fried Rice – rice stir fried with vegetables and pancetta
• Italian salad with tomato, cucumber, red onion, capsicum, olive oil, herbs and vinegar
• Ciabatta rolls with butter

SOMETHING EXTRA

• The Cheese Board w artisan cheeses, fruit paste, roasted nuts, Sicilian olives, grapes, dried fruit served w specialty breads & crackers $95 – Serves 10
• Seasonal Fruit Platter  $69 – Serves 10
• Tiramisu Tray $60 – Serves 10

ENTREE 

• Free range australian prosciutto, buffalo mozzarella, basil, seasonal pickled vegetables, olive bread crostini, white balsamic dressing gf
• Slow baked 70-degree tasmanian salmon, torched confit fennel, blue swimmer crab, lemon aspen aioli, roast beetroot gf
• Burrata, hickory smoked cherry vine tomato, celery & pea broth, black lava sea salt, tomato chips, aromatised olive oil gf/v
• Seared tofu, heirloom tomato salad, roast beetroot, marinated vegetables, coriander sesame dressing gf / vgn
• Sauteed chili, garlic prawns, buttered gnocchi, roasted red capsicum & tomato emulsion, fried capers
• Five spiced twice cooked pork belly, apple, chili marmalade, ginger sweet potato puree, parsnip crumble gf
• Spinach & ricotta agnolotti, forest mushroom cream sauce, shaved panettone truffle, kale crisp
• Crab & citrus ravioli, shellfish bisque, medley of tomato & olive salsa

MAINS – Choose 2 served alternately

• Signature – Seared king reef barramundi, pandan leaf infused turmeric coconut sauce, tempered potato, beans, mustard seeds gf / df
• Moroccan spiced baked salmon, dill yoghurt dressing, cauliflower cous cous, lemon parsley potato gf
• Slow cooked beef short rib, balsamic jus, caramelised onion puree, grilled corn, dauphinoise potatoes gf
• Gippsland eye fillet, black peppercorn sauce, seasonal young vegetation, truffle chive kipflers gf
• Hazelden free range chicken breast, lemon thyme jus, smoked leeks, sautéed green lentils, sweetcorn, puffed amaranth gf
• Mountain pepper rubbed lamb backstrap, bush tomato balsamic essence, caponata, parsnip crisp gf
• Tasmanian leatherwood honey glazed wimmera duck breast, aniseed myrtle orange jus, roast carrots, mushroom duxelle, snow pea tendril gf
• Quinoa stuffed field mushroom, cauliflower steak, roast beetroot, chimichurri gf / vgn
• Homemade potato gnocchi, sautéed eggplant, zucchini, heirloom tomato, basil napoli vgn

DESSERT 

• Chocolate whiskey fondant, raspberry compote, double cream nf
• Lemon mousse, poached peach, streusel coconut & lime gel, fresh blueberry gf /nf
• Snickers dome, milk chocolate mousse, peanut cremeux, hazelnut dacquoise sponge, caramel sauce +n
• Orange pannacotta, dark chocolate glaze, freeze-dry mandarins gf / nf
• House Selection of Australian Cheeses, fig jam, grapes, olive sourdough & lavosh – gf option available

ROVING DESSERT OPTIONS, INSTEAD OF A PLATED DESSERT

• Raspberry pannacotta, fresh berries, orange gel gf / nf
• Passion fruit lemon curd meringue pie gf / nf
• Milk chocolate hazelnut slice gf / +n
• White chocolate and coconut popsicles gf / nf
• Dark chocolate mousse pots, flourless brownie, chocolate soil gf / nf

SIDES, $7 PER SIDE, PER PERSON

• Roast chat potato, rosemary, garlic olive oil gf / df / vgn
• Cumin roasted cauliflower, tahini yoghurt gf
• Steamed broccolini, preserved lemon dressing gf /df / vgn
• Roasted pumpkin, green lentils, quinoa, chickpeas salad, roast garlic dressing gf / vgn
• Seasonal salad leaves, heirloom tomato, cucumber, radish, honey mustard dressing gf / df