cocktail catering

COCKTAIL CATERING
A / W
2 0 1 6
" LOCAL SE A SONA L IN G R E D I E N T S"
Ultimo Catering & Events has an enviable reputation for delivering innovative cuisine,
using local WA produce. Our Michelin star quality chefs, carefully design our menus
based around key local suppliers and fresh seasonal ingredients that were selected to
tantalise taste buds and emotions with flavor, texture and timeless presentation.
Feed your imagination!
FR ESH PROD UCE
PUM PKIN / B R U S S EL S PROU TS / B ROC COL I / R HU BA R B
PARSNIP / MA NDA R IN / L EMON / PEA R / R ED C A B BAG E
APPLE / W HIT E G R A PEF R U IT / JER U SA L EM A RT IC HOK E
PROTEIN S
C R A B / DU C K / PA NC ET TA
D RY G OOD S
HAZEL NU T / PEA R L BA R L EY / L ENT IL S
VENUES | CHEFS | EVENTS
A / W 2 016
C O C K TAI L PAC K AG ES
1
COCKTAIL
PACKAGE
$20.00 / p
COLD
Duck parfait, rhubarb prison, ginger & walnut unpuff, sorrel
Smoked pork shoulder, Jerusalem artichoke, balsamic caviar,
micro leaf (GF)
WARM
5 items per guest
Pumpkin cobbler, pearl barley crumble, short crust (V)
Min 20 guests
Chicken tenderloin skewer, winter duhkka, navel orange emulsion (GF, LF)
Mini beef & Guinness pie, honey rolled oats
Does not include
equipment or staff
2
COCKTAIL
PACKAGE
$32.00 / p
COLD
Sous vide beef, pear, pickled red cabbage, savoury palmier
Smoked pork shoulder, Jerusalem artichoke, balsamic caviar,
micro leaf (GF, LF)
Duck parfait, rhubarb prison, ginger & walnut unpuff, sorrel
8 items per guest
Min 20 guests
WARM
Pumpkin cobbler, pearl barley crumble, short crust (V)
Does not include
equipment or staff
Prosciutto bound chicken galantine, broccoli, BBQ corn (GF, LF)
Confit duck, mandarin, pecan crumble, edible spoon (LF)
Char grilled brussel sprout, pancetta, maple pudding,
popping candy (GF, LF)
Mini beef & Guinness pie, honey rolled oats
VENUES | CHEFS | EVENTS
A / W 2 016
C O C K TAI L PAC K AG ES
3
COCKTAIL
PACKAGE
$48.00 / p
COLD
Salmon tian, tomato essence, lemon jewels, dill (LF)
Sous vide beef, pear, pickled red cabbage, savoury palmier
3D cup, lemon crab, white grapefruit & salmon keta eggs (LF)
8 items per guest
WARM
1 signature bowl
Spiced lamb kofta, capsicum splash, mint chiffonade (GF, LF)
1 sweet canape
Min 20 guests
Does not include
equipment or staff
Pumpkin & ginger wonton, coriander, nam jim dip (V)
Seared prawn, winter grigio, cous cous & basil, on a spoon (LF)
Celeriac veloute, bacon crisp, apple & pepper marshmallow,
served in a shot glass (GF)
Char grilled brussel sprout, pancetta, maple pudding, popping
candy (GF, LF)
S I G N AT U R E B O W L
Herb & parmesan crumbed lamb cutlet, creamy garlic polenta, roasted
Trandos vine tomatoes, red wine jus
SWEET
Petit banoffee pie, brûlée meringue
VENUES | CHEFS | EVENTS
A / W 2 016
EASY ADD ONS
" S P I C E U P YO U R C O C K TA I L M E N U "
Easy add ons that will impress your guests
BOWLS
7.5 / p
INTERACTIVE
Our favourite substantial bowls served in a
contemporary small bowl with fork
Treat your guests to a touch of theatre with
live food stations to impress
Sous vide lamb, chickpea, pomegranate &
micro herbs (GF)
Paella Station
15.0
Paella cooked in a traditional 1.5 metre pan
right in front of your guests
Thai beef, glass noodle, peanut crush, Nuoc
chấm (GF, LF)
Coconut swordfish, yellow curry rice,
cucumber raita (GF)
Seared haloumi, lemon emulsion, crisp cos,
pepitas (V, GF)
Saffron rice, chorizo, prawn, mussels, squid,
sand crab, chicken, vegetable confetti, fresh
lemon, parsley
Wood-fired Pizza POA
Freshly made and fired on site in Ultimo’s
own pizza oven
Proscuitto, fresh rocket, truffle oil
FAVO U R I T E S
Hot cacciatore, roasted capsicum, olives
Crowd-pleasing favourites designed to satisfy
Roast pumpkin, blue cheese, toasted
walnuts, fresh rocket (V)
Parmesan & garden pea arancini balls,
saffron mayo (V) 3.5
Prawn gyoza, plum syrup 4.0
Pork sausage roll, with tomato chutney 4.0
3 bite chicken & mushroom pie, golden
gruyere 5.0
SWEET 4.0 / p
Add a sweet treat to your cocktail menu to
finish the night
Petit banoffee pie, brûlée meringue
Torched lemon meringue flan
Chocolate, cherry, Drambuie brownie
Assorted petit four tartlets
VENUES | CHEFS | EVENTS
A / W 2 016
CANAPE MEN U
BUILD
YOUR
OWN
COCKTAIL
MENU
COLD
Parsnip & anise cream, roasted walnut, beetroot cup (V) 4.0
Petit wild mushroom, tarragon flan & goats cheese mousse (V) 4.0
Italian tart, smoked pepper, buffalo cheese, olive, free range eggs (V) 4.0
Carrot pannacotta, rye pumpernickel, macadamia (V) 4.0
Chicken, Cumberland jam, crisp potato gallette (GF, LF) 4.0
We recommend:
2 HOUR
6 items per guest
3 HOUR
8 items per guest
Smoked pork shoulder, Jerusalem artichoke, balsamic caviar, micro leaf (GF) 4.0
Sous vide beef, pear, pickled red cabbage, savoury palmier 4.0
Ceviche saltwater barramundi, passionfruit pearls, wonton crisp 4.0
Seared Exmouth prawns, salsa, lime pickle cone 4.0
Duck parfait, rhubarb prison, ginger & walnut unpuff, sorrel 4.5
3D cup, lemon crab, white grapefruit & salmon keta eggs (LF) 4.5
Juniper lamb, rhubarb & gin jelly ribbon, charcoal wafer 4.5
1 substantial item
4 HOUR
WARM
8 items per guest
Pumpkin cobbler, pearl barley crumble, short crust (V) 4.0
1-2 substantial items
Spiced lamb kofta, capsicum splash, mint chiffonade (GF, LF) 4.0
1 sweet canape
Chorizo, pimento, sharp cheddar quesadilla, avocado 4.0
Does not include
equipment or staff
Chicken tenderloin skewer, winter duhkka, orange emulsion (GF, LF) 4.0
Mini beef & Guinness pie, honey rolled oats 4.0
Almond & pumpkin Madeline, smoky eggplant, nigella seed (GF, V) 4.0
Prosciutto bound chicken galantine, broccoli, BBQ corn (GF, LF) 4.0
Confit duck, mandarin, pecan crumble (edible spoon) (LF) 4.5
Chargrilled Brussel sprout, pancetta, maple pudding, popping candy (GF, LF) 4.5
Seared prawn, winter grigio, cous cous & basil (spoon) (LF) 4.5
Baby bocconcini, crisp basil, oven scorched tomato (spoon) (GF, V) 4.5
Pumpkin & ginger wonton, lime & chilli refresher (V) 4.5
12 hour beef shoulder croquette, port, hazelnut & rye crumb, vincotto 4.5
Samosa triangle, sweet pea, mango relish (V) 4.5
Chicken & curry leaf pan roll, coriander sauce 4.5
Celeriac veloute, bacon crisp, apple & pepper marshmallow (shotglass) (GF) 5.0
Rabbit tortellini (spoon) 5.0
Coconut crusted king prawn, wasabi mayo 5.0
VENUES | CHEFS | EVENTS
A / W 2 016
SO METHI NG MOR E
SOMETHING
CROWD PLEASERS
MORE
Parmesan & garden pea arancini balls, saffron mayo (V) 3.5
CANAP E &
BOWL ITEMS
Authentic peanut satay skewers - Chicken or Beef (GF) 3.5
Prawn gyoza, plum syrup 4.0
Pork sausage roll, with tomato chutney 4.0
3 bite chicken & mushroom pie, golden gruyere 5.0
Does not include
equipment or staff
3 bite curry leaf, chickpea & aubergine pie, toasted cumin (V) 5.0
Large herb & parmesan crumbed lamb cutlet, Ultimo tomato chutney 7.9
BRIOCHE SLIDERS
7.0
Peri-peri chicken, cheese, caramelised onion, cucumber & tomato salsa
Ground beef patty, fresh tomato, cheddar cheese & tomato chutney
Pulled pork, chipotle mayo & pickled vegetable
Portobello mushroom, brie, balsamic cranberry jam (V)
SIGNATURE BOWLS 7.5
COLD
Flaked tuna, nicoise inspiration (GF)
Baby bocconcini, rocket pesto, cherry tomato & endive (V, GF)
Ocean king prawn, kaffir lime, melon salsa, coriander dressing (GF, LF)
Moroccan spiced chicken, avocado, cous cous, pine nut (LF)
WARM
Seared haloumi, lemon emulsion, crisp cos, pepitas (V, GF)
Tasmanian salmon, sautéed brown rice, egg roulade (GF)
Coconut swordfish, yellow curry rice, cucumber raita (GF)
Char sue beef, BBQ corn, green onion, tamarind sauce (GF, LF)
Salt & pepper pork, shoa shing wombak, golden hokkien
VENUES | CHEFS | EVENTS
A / W 2 016
TO FI NISH
SWEET
CHEESE
DESSERT
& COFFEE
SWEET CANAPE 4.0
Petit banoffee pie, brûlée meringue
Torched lemon meringue flan
Honeycomb, peanut butter, dark chocolate cube
Red velvet, coconut pecan, fluted icing
Chocolate, cherry, Drambuie brownie
Does not include
equipment or staff
Peach melba triangle, raspberry patisserie, peach gloss
Fondant fancy, sponge of cardamom & apricot jam, pearl frosting
Macaron collection
Assorted petit four tartlets
CHEESE PLEASE 7.5 / p
Cheese plate to share
Selection of cheeses, pear compote, ginger & fig wafers
DESSERT BAR 14.0 / p
Selection of petite sweets presented on a beautifully displayed dessert bar
for self service. Includes crockery & serveware.
Petit banoffee pie, brûlée meringue
Red velvet, coconut pecan, fluted icing
Chocolate, cherry, Drambuie brownie
Macaron collection
Assorted petit four tartlets
DONUT + NESPRESSO BAR 6.50 / p
Selection of gourmet donuts presented beautifully for self service. Includes
equipment, milk & sugar.
Salted caramel / Nutella / Raspberry jam
Self-service Nespresso Bar station, with Nespresso pods & tea collection
NESPRESSO BAR 3.5 / p
Includes service equipment, milk, sugar.
Self-service Nespresso Bar station, with Nespresso pods & tea collection
VENUES | CHEFS | EVENTS
A / W 2 016
I NTERAC TI V E C U I SIN E
LIVE COOKING & INTERACTIVE CUISINE
Treat your guests to a touch of theatre with live food stations to impress
PAELLA STATION 15.0 / p
SEAFOOD BAR
Paella cooked in a traditional 1.5 metre pan
right in front of your guests
Chef’s display of the freshest selected
seafood with suitable accompaniments. Served
in a silver display bowl
Saffron rice, chorizo, prawn, mussels, squid,
sand crab, chicken, vegetable confetti, fresh
lemon, parsley
Fresh prawns on ice POA
Oysters on ice
POA
Tequila cured salmon WOOD-FIRED PIZZA
POA
Freshly made and fired on site in Ultimo’s
own pizza oven
POA
With a selection of: Mary Rose dressing / Shallot
& chive vinaigrette / fresh lemon / fresh lime /
wakame salad / Dill & cornichon mayonnaise /
caper berry / mango salsa
Proscuitto, fresh rocket, truffle oil
Hot cacciatore, roasted capsicum, olives
Roast pumpkin, blue cheese, toasted
walnuts, fresh rocket (V)
RISOTTO STATION
To be cooked theatre style OR finished back
of house with waiter service
Pumpkin, toasted pine nut, fig (V) 12.0 / p
Chicken, sweet pea, parmesan 15.0 / p
Prawn, roast tomato, chive 18.0 / p
VENUES | CHEFS | EVENTS
STEAM STATION 18.0 / P
Let our chefs perform a visual and interactive
display of Asian cooking. Bamboo steamer style
served in noodle box with chop sticks
Choose 3
Traditional BBQ pork bun
Prawn and lemongrass har gow
Asian mushroom & tofu dumpling (V)
Chicken & pork gyoza
Pumpkin and ginger dumpling (V)
F O R T H E L OV E O F F O O D
We are a full service catering + events company with a passion for unique dining
experiences. Our Michelin star quality chefs design modern cuisine with fresh local
produce, that our professional staff are proud to serve you & your guests. Speak to
us about all your event + catering needs.
F O O D | B E V E R A G E | S TA F F | E Q U I P M E N T | T H E M I N G | V E N U E S
A / W 2 016
QU OTE REQU EST
"QUOTE ME"
Interested in our menus and need a personalised quote? Simply fill out our online enquiry form with
your details. Please provide as much key information as possible to ensure our coordinators can get
the ball rolling.
HELPFUL KEY INFORMATION
CONTACT DETAILS
FUNCTION DATE
APPROX # GUESTS
OCCASION
DO YOU HAVE A BUDGET PER HEAD IN MIND?
WHAT STYLE OF CATERING WOULD YOU LIKE? (eg. cocktail, sit down, share table, buffet)
CATERING PACKAGE (if known)
DO YOU REQUIRE BEVERAGE CATERING / PACKAGE? (if known)
DO YOU HAVE A VENUE IN MIND? (if known or address for private residence) WHAT ARE YOUR VENUE REQUIREMENTS? (eg. style, location, wheelchair access)
CHAT TO US
Not quite sure what you want, or got some burning questions for our team? We are happy to help or
have a chat. Please contact us ...
(08) 9444 5807 | enquiries@ultimogroup.com.au
EVENT INSPO
Need some inspiration or ideas for your function? Check out
our recent events or describe your vision to our coordinators
and we can suggest menus, beverage, staff & theming to suit.
VENUES | CHEFS | EVENTS