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.
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 38 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.
Plated Meals
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
- Carrot cake verrine, mascarpone cream, white valrhona pearls
- Paris brest, hazelnut praline cream, chocolate sauce, vanilla bean semifreddo, tuille.
- Manjari dark chocolate mousse, fruit gel, seasonal berries, green tea soil gf
- Orange & lemon tart, pineapple compote, strawberry gel, chocolate glace gf
- House Selection of Australian Cheese, fig jam, grapes, olive sourdough & lavosh: GF option available
ROVING DESSERT OPTIONS, INSTEAD OF A PLATED DESSERT
- Biscoff caramel cheesecake
- Pistachio, apricot mignon gf
- Blackberry, lemon almond tartlets gf
- Chocolate, raspberry brownie summer filing
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