COCKTAILS AND DINNERS MENU COLLECTION 2012
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • 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 4810 E: admin@laissez.com.au E: www.laissez.com.au Suite 8002, 2 Locomotive Street Australian Technology Park Eveleigh NSW 2015
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
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
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
Sydney rock oysters, Vietnamese mint and mandarin dressing
Croute of grilled zucchini ribbons, peppered cottage cheese, zesty lemon drizzled
Angus beef tataki, pickled cucumber, organic soy miso
Tasmanian scallop’s sauté, white balsamic scented leeks
Moroccan marinated chicken, dried apricot, mango chutney on naan
Mini brochettes of sweet tofu, Spanish onion, pineapple
Eggplant, tomato and spinach terrine, herb vinaigrette
Grange Angus beef won tons, hoi sin syrup
Tortilla cup, marinated baby prawns, lime and ginger
Salt cod drop fritters, jalapeno mayonnaise
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
COCKTAIL MENU
SUBSTANTIAL CANAPÉS
SWEET CANAPÉS
Persian meatballs in a tomato, split pea and saffron sauce
Tiramisu cups
Malaysian yellow fish curry in coconut milk and lime on steamed jasmine rice
Lemon curd meringue tartlet
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
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
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
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
DINNER MENU
ENTREE
MAINS
King crab, crushed new potato, basil vinaigrette, tomato press
Braised neck of lamb, silken kumara potato, grilled asparagus, green pea dust
Navarin of lamb, turnip puree, thyme jus Prawn, aioli, avocado, tomato concasse terrine Buffalo mozzarella, prosciutto, heirloom tomatoes, dandelion greens
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
Scored Szechuan Hawkesbury river squid, shaved fennel, beetroot, mandarin splash Berkshire pork san choy bau, glazed pineapple Mushroom ragout on toasted brioche
Cape grim beef fillet, roasted cauliflower cream, braised pencil leeks, jus Fired lamb rump, hazelnut puree, zucchini flowers, parmesan wafers, jus
Goat’s cheese, roasted eschallot tart, watercress salad
Organic chicken breast, crepenette crisp, boulangere potatoes, jus, beans
Tea braised chicken salad, asparagus, wild mushrooms, affron aioli
Grain fed beef sirloin, chestnut mushroom crepe, silverbeet puree, horseradish cream
Wagyu beef teriyaki, sesame cucumber salad, daikon, lemon salt
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
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
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
DESSERT OPTIONS
The 2 in 1 Plate Brulée - caramelised vanilla bean custard, almond tuille Chocolate marshmallow raspberry tarts Sweet Canapes Sampler Platter
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
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
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
BEVERAGE PACKAGES
GOLD PACKAGE
EXECUTIVE PACKAGE
Sparkling Yarrabank Cuvee Brut, Yarra Valley, Vic
Sparkling Brut Andrew Peace Masterpiece Cuvee NV
White wine Xanadu Chardonnay, Margaret River, WA Kimi Sauvignon Blanc, Marlborough, NZ
White wine Andrew Peace Masterpiece Sauvignon Blanc
Red wine Bremerton Tamblyn Cabernet Shiraz Merlot, Malbec Little Yering Pinot Noir, Yarra Valley, Vic Beers Heineken, Peroni, James Boags Premium Light
Red wine Andrew Peace Masterpiece Cabernet Merlot Beers Toohey’s New, Pure Blonde, Hahn Premium Light Mineral water, orange juice and soft drinks
Mineral water, orange juice and soft drinks
PREMIUM PACKAGE ONE
PREMIUM PACKAGE TWO
Sparkling 42 Degrees South Coal River Valley, Tas
Sparkling 42 Degrees South Coal River Valley, Tas
White wine Wild River Chardonnay Yarra Valley
White wine Bottle Tree Semillon Sauvignon Blanc
Red wine Wild River Cabernet Sauvignon Yarra Valley
Red wine Bottle Tree Cabernet Merlot
Beers Pure Blonde, Crown Lager, Cascade Premium Light
Beers Pure Blonde, Crown Lager, Cascade Premium Light
Mineral water, orange juice and soft drinks
Mineral water, orange juice and soft drinks
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
BEVERAGE PACKAGES
CLASSIC COCKTAIL MENU
LAISSEZ-FAIRE COCKTAIL MENU
Cosmopolitan - cointreau, vodka, cranberry & fresh lime
French martini
Bellini rhubarb - strawberry or peach
Refreshing blend of chambord, vodka & pineapple, strained & served in a martini glass
Martini- classic, dirty, basil, lemon
Pear martini
Traditional bloody mary - our recipe
Pear vodka & pear liqueur, strained & served in a martini glass with fresh pear
Mint Julep - mint, bourbon, sugar & bitters on ice Moscow mule - ginger beer, vodka & fresh lime
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
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
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
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
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
Laissez-faire Catering • T 02 9209 4810 • E admin@laissez.com.au • www.laissez.com.au
T 02 9209 4810 — F 02 9209 4816 — E admin@laissez.com.au — W www.laissez.com.au
CREATE — INSPIRE — INNOVATE