menu collection - cocktails and dinner 2012

COCKTAILS AND DINNERS

MENU COLLECTION

2012

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

OVERVIEW

At Laissez-faire 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.

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


COCKTAIL MENU


COLD CANAPÉS

Salmon tartar, parmesan croustade, wasabi foam

Croute of beef carpaccio, eschalot, dried capers, garlic mousse

Citrus spiked macaroons, dill cream cheese, smoked ocean trout

Parmesan crisp with rocket puree, grilled artichoke, tomato salad

Disc of basil grissini with heirloom tomato confit and strips of bresaola

Portuguese roast chicken pancake with citrus mayonnaise, radish leaves and cucumber

Guacamole cup topped with roquefort aerated cream

Carpaccio of Tasmanian salmon, shaved fennel, shallots, lime and extra virgin olive oil

Tiger prawn and pink grapefruit spoons with endive and aioli

Wild mushroom ballotine, toasted brioche, sweet baby figs

Sydney rock oysters, Vietnamese mint and mandarin dressing

Angus beef tataki, pickled cucumber, organic soy miso

Moroccan marinated chicken, dried apricot, mango chutney on naan

Eggplant, tomato and spinach terrine, herb vinaigrette

Tortilla cup, marinated baby prawns, lime and ginger

HOT CANAPÉS

Lemon, oregano and pine nut arancini, rich sugo

Peking duck, cucumber hoisin crepes

Gorgonzola and pine nut tartlet, red onion jam

Lamb cutlets served with tomato salsa

Seared king prawns marinated in lemon myrtle jam

Mini pizza of hot smoked rainbow trout, black caviar

Mini pizza shaved chat potato, rosemary, sea salt and garlic confit oil

Tiny chicken, herb and lime schnitzels, gruyere croute ,iceberg and creamy aioli

Garlic and oregano marinated lamb fillet burger

Hawkesbury River Pacific oysters Kilpatrick

Pithivier of duck rillettes, cornichons , red currants

Croute of grilled zucchini ribbons, peppered cottage cheese, zesty lemon drizzled

Tasmanian scallop’s sauté, white balsamic scented leeks

Mini brochettes of sweet tofu, Spanish onion, pineapple

Grange Angus beef won tons, hoi sin syrup

Salt cod drop fritters, jalapeno mayonnaise

COCKTAIL MENU


SUBSTANTIAL CANAPÉS

Persian meatballs in a tomato, split pea and saffron sauce

Malaysian yellow fish curry in coconut milk and lime on steamed jasmine rice

Merguez sausage with pepponata on sour dough roll

Wagyu beef burger swiss cheese and tomato relish

Broad bean and pea risotto with beetroot crisps

Roast cod with garlic potato puree, woodland mushrooms

Seared swordfish, watermelon and cucumber salad with poppy seed

Suckling pig with soft white polenta, wild mushroom and balsamic

Parmesan gnocchi with a fricassee of wild mushrooms, rocket and a truffle cream sauce

Scallops pan fried with a roasted sweet corn and tomato dressing, spiced chorizo and watercress salad

Braised lamb shoulder with caramelised onions, eggplant and tomato, creamy potato topping

SWEET CANAPÉS

Tiramisu cups

Lemon curd meringue tartlet

Goat’s curd cheese cake with passionfruit sauce

Mini gelato

Frangelico and Lindt chocolate crème brûlée

Signature macaroons

Passionfruit tart

Blackforest shots

Chocolate marshmallow raspberry tarts

DINNER MENU


ENTREE

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

Navarin of lamb, turnip puree, thyme jus

Prawn, aioli, avocado, tomato concasse terrine

Buffalo mozzarella, prosciutto, heirloom tomatoes, dandelion greens

Scored Szechuan Hawkesbury river squid, shaved fennel, beetroot, mandarin splash

Berkshire pork san choy bau, glazed pineapple

Mushroom ragout on toasted brioche

Goat’s cheese, roasted eschallot tart, watercress salad

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

Wagyu beef teriyaki, sesame cucumber salad, daikon, lemon salt

MAINS

Braised neck of lamb, silken kumara potato, grilled asparagus, green pea dust

Poached bug tail risotto, pea, lemon thyme, truffle oil, crème fraiche

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

Flathead with polenta chips, aioli, green zebra tomatoes

Cape grim beef fillet, roasted cauliflower cream, braised pencil leeks, jus

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

Organic chicken breast, crepenette crisp, boulangere potatoes, jus, beans

Grain fed beef sirloin, chestnut mushroom crepe, silverbeet puree, horseradish cream

Tomato, eggplant, chickpea filo, artichoke puree

Corn and asparagus fritter, asparagus, minted yoghurt

SIDE DISHES (additional)

Baby french beanettes with toasted shaved almonds and sea salt flakes

Creamy mash potato with chives and girgar butter

Dutch carrots glazed with maple syrup and flat leaf parsley

Steamed peas with extra virgin olive oil and spearmint

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

Roast kipfler potatoes with rosemary and sea salt flakes

DINNER MENU APRES


DESSERTS

Chocolate fondant,malted milk ice cream, bitter chocolate sauce

Pistachio cake, crème anglaise, candied mandarin

Raspberry semifreddo with blue glass and chocolate crumbs

Apple dumpling , fresh cream and cinnamon

Golden pear tarte tatin, vanilla crème pat

Bitter chocolate tart, flamed meringue, orange vanilla syrup

Blue berry pie, farm cream,sweet pistachio dust

Chocolate and hazelnuy torte, chocolate garnache sauce

Cheese, Australian farm house cheeses,crakers and grapes

DESSERT OPTIONS

The 2 in 1 Plate

Brulée - caramelised vanilla bean custard, almond tuille

Chocolate marshmallow raspberry tarts

Sweet Canapes Sampler Platter

Chocolate Mint Tartlets

Mini macaroons

Lemon and lime tart

Australian Fromage Sampler Platter

Pyengana cheddar

Milawa blue

King island brie

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

BEVERAGE PACKAGES


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



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

CLASSIC COCKTAIL MENU

Cosmopolitan - cointreau, vodka, cranberry & fresh lime

Bellini rhubarb - strawberry or peach

Martini- classic, dirty, basil, lemon

Traditional bloody mary - our recipe

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

Moscow mule - ginger beer, vodka & fresh lime

LAISSEZ-FAIRE COCKTAIL MENU

French martini

Refreshing blend of chambord, vodka & pineapple, strained & served in a martini glass

Pear martini

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

The Kiwi

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

Oriental love

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

Lady love

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

Pineapple day

Fresh pineapple, vodka & white rum served tall over ice & topped with soda

Guava leaf

Fresh lime, mint, vodka, bitters, ginger ale & guava nectar, served tall over ice

Raspberry or Blackberry mojito

Berries, mint, rum, chambord, muddled & served tall over ice

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 January 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

menu collection - cocktails and dinner 2012

Documents

marinated baby prawns

beef suppliers

laissezfaire cateringt

beverage team

heirloom tomato confit

pickled cucumber

dill cream cheese

creamy aioli garlic