BBQ and Buffet (Shared Platters)

Hot Items

Mustard and White Wine Chicken French Casserole with Mushrooms, Parsley and Shallots GF

Twice Cooked Duck Leg with Cumin Whole Baby Roasted Carrots GF

Basil and Saffron Chicken Breast with a Minted Cucumber yoghurt GF

Chicken roulade stuffed with ricotta and basil, served with an Apricot white wine reduction and salsa Verde GF

Vegetarian Lentil Aromatic Curry with Turmeric and Almond Rice V, GF

Peppered Fillet of Beef Fillet Mignon with a Red Wine Jus GF

Orange, Dill and Macadamia Baked Atlantic Salmon with a Citrus Beurre Blanc GF

Oven Baked Racks of Lamb marinated with a Chermoula Crust GF

Moroccan French Lamb Cutlets with a Rosemary Jus GF

Prawn Skewers wrapped in Rocket and Prosciutto served with a White Wine Sauce GF

Cold Items

BBQ Chicken Breast marinated in Basil and Paprika served with Harissa Spread GF

Fillet of Beef with toasted Pancetta and Macadamia, Basil and Rocket Pesto GF

Chargrilled Fillet of Beef with Parmesan Shavings and Red Pepper and Cucumber Salsa GF

Chinese Crispy Duck Salad with Soy Dressing and Chinese Noodles GF

Celeriac Remoulade with Grilled Chicken and Lemon Dressing GF

Springs Smoked Salmon Rosettes with Crème Fraiche, Avocado with Beetroot Jam GF

Marinated Tiger Prawn with a Lemon and Tomato Aioli GF

Baked Zucchini, Thyme and Parmesan Tart with Mascarpone and Red Pepper Relish V

“Antipasto Platters “Assorted Smoked Italian Meats with Olives and a Roasted GF

Eggplant Dip V

Honey Glazed Ham with Fresh Breads and an Assortment of Mustards and Cheese (min. numbers of 30 people)

Assorted Cheese / Fruit and Chocolates (GF biscuits on request)

Salad Items

Baby Potato Salad with Roasted Jap Pumpkin, Chives, Crème Fraiche and Mustard

Roasted Sweet Potato, Pumpkin and Baby Carrots with Rosemary, Pink Sea Salt, Paprika and wilted English Spinach

Roasted cauliflower, black french lentil, winter root vegetable, wilted English spinach Salad with a honey mustard glaze

“Panzanelle” Tomato, and Basil with Balsamic Rocket, Cucumber, Walnut and Spanish Onion with a Sticky Balsamic Dressing

Classic Caesar Salad (Anchovies are optional)

“Greek Salad” with Kalamata Olives, Red Peppers and Vine Ripened Tomatoes with Fetta and Spanish Onion

Middle Eastern Cous with Char grilled Vegetables and Baked Currants

Pearly Barley Tabouli with chopped Red Pepper and Cucumber

“Genovese Salad” with Pesto, Steamed New Potatoes, Shredded Spinach, Olive Oil and Chopped Pine Nuts

View printable menu

Please contact Rebecca on events@indulgencefood.com.au for a prompt quote on a personalised menu.

Please note GF are Gluten free items and V are Vegetarian items

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