Vaucluse House Tearooms Banquet Kit

FRESH CATERING
Fresh Catering offer a superb range of menus featuring Sydney’s finest
produce, executed by professionally trained chefs who provide our guests
with contemporary, innovative dining with broad appeal. We have
included a range of menus for you to choose from, but please don’t
hesitate to request a menu that incorporates your own personal touch.
Internationally acclaimed Executive Chef and Culinary Director, Geoff
Haviland leads our talented team of chefs. Geoff’s extensive
experience, passion and attention to detail ensures that his team can
deliver world class dishes at every event.
In a partnership that is the first of its kind for us and signals our
dedication to sustainability, James Viles, chef and owner of two
hatted Biota Dining in Bowral has joined Fresh Catering as
Consultant Chef. Two acclaimed chefs and old friends Geoff and
James share a vision to strengthen our commitment to the passions
that define Biota Dining:
Sustainability, local produce and botanical ingredients. We are proud to
be able to offer a series of James Viles signature four course menus that
complement our showpiece event spaces and elevate our catering to a
new level of excellence.
We employ and train our service staff to guarantee the service at your
function will be of the highest standard. We understand the importance of
professional service with an accommodating and friendly attitude. Every
aspect of your event will be treated with the utmost care.
We also offer a sophisticated and innovative selection of wines
showcasing unique handcrafted Australian vineyards, selected for us by
leading Sommelier Samantha Payne.
We look forward to creating a seamless event that is special to you and
your guests.
YOUR EVENT CONTACT
For more information on food and beverage
services at Vaucluse House Tearooms contact
Fresh Catering.
Phone:
02 8239 2219
Email:
vhtevents@freshcatering.com.au
Website: www.freshcatering.com.au
BREAKFAST MENUS (8:00am – 10:00am)
BRUNCH MENU (10:00am – 12:00pm)
CONTINENTAL BREAKFAST - TABLE BUFFET $22 PER GUEST
Seasonal Fruit Platters
Muesli, Yogurt & Berry Cups
Freshly Baked Muffins
Selection of Danish Pastries
Bacon & Egg Tarts
Campos Coffee & T2 Tea Selection
Freshly Squeezed Orange Juice
Minimum 30 guests
1 Hour Duration
PLATED BREAKFAST
$30 PER GUEST
Seasonal Fruit Platters
(Choose One Main Option)
Poached Eggs, Sweetcorn & Zucchini Fritter, Prosciutto, Rocket Salad,
Tomato Relish
Or
Scrambled Eggs, Double Smoked Bacon, Confit Tomato, Turkish Pide
Or
Mediterranean BLT: Crispy Bacon, Vine Tomato, Spring Pea Guacamole,
Crusty Bread, Pecorino & Basil
Or
Smoked Salmon, Dill & Camembert Frittata, Roast Tomato, Rocket,
Mustard Seed Aioli
Or
Leek, Potato & Chorizo Foccacia, Baked Eggs, Rocket, Tomato Relish v
Campos Coffee & T2 Tea Selection
Freshly Squeezed Orange Juice
Minimum 30 Guests
2 Hour Duration
BRUNCH BUFFET
$40 PER GUEST
Creamy Yoghurt & Crunchy Granola Shots
Seasonal Fruit Platter
Selection of Freshly Baked Danishes, Freshly Baked Fruit Muffins
Scrambled Eggs, Streaky Bacon, Mushrooms,
Roasted Tomatoes, Chipolatas
Zucchini & Potato Fritters, Smoked Salmon Corn Cakes
Campos Coffee & T2 Tea Selection
Selection of Fresh Juice
Minimum 30 guests
2 Hour Duration
BREAKFAST COCKTAILS
Mimosa
Bloody Mary
Sunday surcharge
Public holiday surcharge
Minimum spends apply for exclusive use.
Prices exclude gst
$10 Each
$12 Each
10%
15%
LUNCH MENU
PLATED LUNCH
ENTRÉE (Select two)
Soup of The Day with Toasted Sourdough v
Heirloom Tomato, Basil & Bocconcini Salad v gf
Roast Beetroot Ravioli with Burnt Butter & Sage v gf
Roasted Field Mushrooms with Ricotta & Gremolata v gf
Smoked Salmon with Celeriac Remoulade & Salsa Verde gf
Served with Artisan Sourdough Rolls & Butter
MAIN (Select two)
Spinach & Goat’s Cheese Risoni with Pecorino & Fried Basil v
Grilled Salmon Nicoise, Poached Tomatoes, Coddled Eggs & Anchovy
Lamb Ragu with Pappardelle, Mint, Chilli & Parmesan
Roast Chicken, Caramelised Brussel Sprouts, Roast Parsnips & Tarragon Jus gf
Classic Beef Bourguignon Potted Pie with Paris Mash & Mushy Peas
DESSERT (Select two)
Lemon Pudding, Crème Fraiche & Candied Lemon
Chocolate & Salted Caramel Tart with Strawberries & Cream
Orange Curd & Pistachio Tart
Rhubarb & Orange Trifle with Vanilla Custard
Torta Di Verona
TEA & COFFEE
Campos Coffee & T2 Tea Selection
2 Course Alternate Menu - $45 per person (2.5 Hour Duration)
3 Course Alternate Menu - $55 per person (2.5 Hour Duration)
Minimum 20 guests during opening hours
Prices exclude gst
Sunday surcharge
Public holiday surcharge
Minimum spends apply for exclusive use.
v - vegetarian
gf - gluten free
10%
15%
LUNCH MENU
SIT DOWN BUFFET LUNCH
GRAZING TABLE
$55 PER GUEST
MAIN COURSE (Select Three)
Crispy Skin Salmon, Marinated Fennel & Leeks with Saffron Rouille
Organic Roast Lemon Chicken, Wild Garlic Aioli & Sauce Vierge
Braised Lentil & Buffalo Mozzarella Moussaka with White Sauce & Eggplant V
Roasted Barramundi, Balsamic Radicchio & Skordalia GF
Slow Roasted Lamb Shoulder, Rosemary & Garlic
Riverina Grain Fed Beef Marinated in White Miso Paste, Toasted Sesame Seeds
Ferron Risotto With Spinach, Chevre Goats Cheese & Fresh Peas
Roast Lamb with White Beans, Rocket & Salsa Verde
Roast Fillet of Beef with Hollandaise Sauce
Confit Duck Leg, Roasted Root Vegetables
Bbq Atlantic Salmon Nicoise Salad
SIDES (Select Three)
Rocket & Parmesan Salad with Balsamic Dressing
Heirloom Tomato & Cherry Bocconcini Salad with Red Wine Dressing
Crispy Rosemary Chat Potatoes with Herb Sea Salt
Steamed Green Beans with Garlic Butter & Almonds
Paris Potato Puree & Truffle Oil
Roasted Heirloom Carrot with Honey & Thyme
Buttered Brussel Sprouts
Miche Loaf & Sourdough Rolls
Platters of Fresh Seasonal Fruit
Torta Di Verona
Campos Coffee & T2 Tea Selection
Petit Fours
2.5 Hour Duration
Minimum 50 guests during opening hours.
Prices exclude gst
Sunday surcharge
Public holiday surcharge
Minimum spends apply for exclusive use
10%
15%
MORNING TEA MENUS
SIT DOWN MORNING TEA
(Select six options)
$30 PER GUEST
Mini Finger Sandwich Selection
Croque Monsieur
Smoked Salmon & Dill Scones
Cheese & Spinach Tart
Bacon & Egg Tart
Tearoom Scones, House Preserve & Clotted Cream
Strawberry Financier
Pear, Coconut & Blueberry Bread
Freshly Baked Mini Fruit Muffins
White Chocolate Lamington
Orange Polenta Cake GF
Macadamia Caramel Slice
Honey Toasted Muesli Slice
Ginger Coconut Slice
Fig & Walnut Friand
Orange Blossom Friand
Apricot Wheat Germ Crunchie
Fruity Cornflake Cookie
Anzac Biscuit
Seasonal Fruit Platter or Whole Fresh Fruit
TEA & COFFEE
Campos Coffee & T2 Tea Selection
2 Hour Duration
SPARKLING MORNING TEA
Above selection with a glass of sparkling wine
$39 PER GUEST
2 Hour Duration
Minimum 30 guests during opening hours
Prices exclude gst
Sunday surcharge
Public holiday surcharge
Minimum spends apply for exclusive use
10%
15%
AFTERNOON TEA & HIGH TEA MENUS
AFTERNOON TEA MENUS
SIT DOWN AFTERNOON TEA
HIGH TEA MENUS
$30 PER GUEST
(Select six options)
Crusty Onion & Aged Cheddar Muffin V
Harry’s Bar Chicken & Walnut Sandwich
Harry’s Bar Smoked Salmon & Cream Cheese Sandwich
Pesto & Parmesan Pastry Swirls V
Savoury Mini Croissant with Cheese & Caraway V
Savoury Mini Croissant with Double Smoked Ham & Gruyere Cheese
Sundried Tomato & Spinach Tartlet V
Mushroom, Artichoke & Feta Tart V
Smoky Merguez Mini Sausage Roll
Pork & Fennel Mini Sausage Roll
Sage Pastrami Scones
Pumpkin Parmesan Scones V
Tearoom Scones, House Preserve & Clotted Cream
Limoncello Meringue Pie
Chocolate Brownie
Custard Fruit Tart
Pecan Toffee Crunch Cheesecake
Apple Cinnamon Tea Loaf
Chocolate Protein Energy Bar GF
Lemon Ricotta Cake GF
Ginger Cake GF
Cherry Bakewell Tart
TEA & COFFEE
Campos Coffee & T2 Tea Selection
SIT DOWN HIGH TEA
$42 PER GUEST
SOMETHING SAVOURY
Pumpkin & Spinach Tart with Smoked Crème Fraiche v
Salmon & Herbed Cream Cheese Cornet with Keta Caviar
Poached Chicken & Walnut Harry’s Bar Sandwich
House Made Mini Lamb Sausage Roll
SOMETHING SWEET
Elderflower Cheese Cake filled Doughnuts with Strawberry Sugar
Buttermilk Scones with Clotted Cream, Rosella & Berry Preserve
Rosewater Meringue with & Fairy Floss gf
Mini Cherry Bakewell Tarts
Mrs Nisbetts Ginger Cake*
*Recipe from Jacqui Newling’s “Eat Your History” Cookbook.
Available to buy from the gift shop
TEA & COFFEE
Campos Coffee & T2 Tea Selection
SPARKLING HIGH TEA
$50 PER GUEST
Above menu selection with a glass of sparkling wine
FRENCH CHAMPAGNE HIGH TEA
$64 PER GUEST
Above menu selection with a glass of Moet & Chandon Brut Imperial NV
2 Hour Duration
SPARKLING AFTERNOON TEA
$39 PER GUEST
Above selection with a glass of sparkling wine
Minimum 30 guests during opening hours
Please note, the high tea menu is seasonal and is subject to change
2 Hour Duration
Minimum 30 guests during opening hours
Only available on weekdays
Not available on Saturday or Sunday
Public holiday surcharge
Minimum spends apply for exclusive use
Prices exclude gst
Prices exclude gst
Public holiday surcharge
Minimum spends apply for exclusive use
15%
15%
PREMIER DINNER MENU & KIDS MENUS
PREMIUM DINNER MENU (5.30PM – 10.30PM)
PLATED DINNER
2 COURSE SET MENU
3 COURSE SET MENU
KIDS MENUS (2-12 years old)
$55 PER GUEST
$65 PER GUEST
ENTRÉE (Select one)
Dukkah Crusted Beef Tagliata, Horseradish Crème, Sicilian Caponata & Herb Oil GF
Parmesan Custard, Quinoa Granola, Charred Aubergine, Heirloom Tomato Salad V,GF
Pork Nose to Tail Terrine, Crunchy Salad & Mustard Seed Dressing
Citrus Cured Hiramasa Kingfish, Minted Courgette, Chickpea Mousseline, Pomegranate GF
Heirloom Beetroot & Feta Tart, Ash Pear Puree, Pea Hummus, Herb Salad V
Tuna Tartare with Burnt Eggplant, Herbed Burrata Croquette & Cumin Aioli
Served with Artisan Sourdough Rolls & Butter
MAIN (Select one)
Chermoula Barramundi, Smoked Heirlooms, Baby Leeks & Citrus Aioli GF
Cape Grim Beef Fillet, Carrot Ginger Puree, Brussels Sprouts & Gruyere Gratin Potato GF
Corn Fed Organic Chicken, Cauliflower Skordalia & 7 Grain Casserole
Crispy Skin Pork Belly, Puy Lentil Jus, Roast Carrots GF
Sambal Roasted Salmon, Fragrant Aubergine, Corn Mousseline, Broccolini GF
Duck Leg Confit, Wilted Greens, Walnut Dressing, Roast Vegetable Ragout GF
DESSERT (Select one)
Balsamic Compressed Watermelon, Vanilla Parfait, Lemon Curd, Sweet Basil Syrup
Bitter Chocolate & Raspberry Fudge, Cocoa Cigar & Cocoa Nib Chantilly V
Passionfruit & Mango Pavlova, Minted Berry Salad, Halva Creme V, GF
Chocolate Caramel & Hazelnut Roulade, Pomegranate & Ale Roasted Pear V
Acacia Honey Panacotta, Olive Oil Rosemary Cake, Burnt Apple Puree, Cocoa Crackling V
TEA & COFFEE
Campos Coffee & T2 Tea Selection
Minimum 50 guests
Alternate Surcharge - $5 per person, per course
5 hour duration
Minimum spends apply for exclusive use
Prices exclude gst
Sunday surcharge
Public holiday surcharge
10%
15%
LUNCH BOX
Chicken Sandwich
Fresh Fruit
Cookie
Juice
$16 PER GUEST
Main (Select one)
$15 PER GUEST
Fish & Chips
Chicken Schnitzel & Chips
Chicken Nuggets & Chips
Spaghetti Bolognese
Penne, Tomato Sauce & Cheese
Macaroni & Cheese
Dessert (Select one)
Fruit Cups with Ice Cream
Chocolate Sundae
$10 PER GUEST
Prices exclude gst
Sunday surcharge
Public holiday surcharge
Minimum spends apply for exclusive use
10%
5%
BEVERAGE PACKAGES & PRICING
PREMIUM PACKAGE
Morgans Bay Sparkling Cuvee NV, NSW
Morgans Bay Sauvignon Blanc, NSW
Morgans Bay Cabernet Merlot ,NSW
Asahi, Hahn Premium Light Beer
Traditional Ginger Beer with Fresh Lime & Bitters
Lightly Sparkling Water
DELUXE PACKAGE
Dunes & Green Chardonnay Pinot Noir NV, SA
3 Stone Sauvignon Blanc, NZ
Tempus Two “Silver Series” Shiraz, NSW
Asahi, Hahn Premium Light Beer
Apple Thief Pink Lady Cider
Traditional Ginger Beer with Fresh Lime & Bitters
Lightly Sparkling Water
SUPERIOR PACKAGE
Sparkling Wines – Select One
Bridgewater Mill Chardonnay Pinot Noir NV, SA
Tempus Two Blanc de Blanc NV, NSW
Cockfighters Ghost Sparkling NV, NSW
White Wines – Select One
Rolf Binder Riesling, SA
Wairua River Sauvignon Blanc, NZ
Kangarilla Road Pinot Grigi, SA
Red Wines – Select One
Yering Station Village Pinot Noir, VIC
Parker Cabernet Sauvignon, SA
Audrey Wilkinson Shiraz, NSW
Asahi, Hahn Premium Light Beer
Apple Thief Pink Lady Cider
Traditional Ginger Beer with Fresh Lime & Bitters
Lightly Sparkling Water
PRE DINNER SPIRITS PACKAGE
Premium Spirits Package
Champagne Package
From $16.50 per Guest
From $45 per Guest
BEVERAGE PACKAGE PRICING
Premium
LUNCH
$30
DINNER
$44
Additional Hour
$6 pp p/hr
p/hr
Deluxe
$38
$54
$8 pp p/hr
Superior
$46
$64
$10 pp
Prices exclude gst
Sunday surcharge
Public holiday surcharge
Wines subject to availability
10%
15%
ADDITIONAL COSTS
ADDITIONAL COSTS
Room Hire (Outside Café Operating Hours)
Security For All Evening Events
Public Holiday Surcharge
Sunday Surcharge
Cakeage
Prices exclude gst
Price on Request
$300 total
15%
10%
$3.50 per Guest
INTRODUCING JAMES VILES I BIOTA DINING
Fresh Catering is proud of our partnership with James Viles, chef and
owner of two hatted Biota Dining in Bowral and the vision we share to
strengthen our commitment to the passions that define Biota Dining:
sustainability, local produce and botanical ingredients.
James has created a series of signature four course menus and
interactive culinary installations to bring a taste of Biota Dining to
Vaucluse House Tearooms. Each dish has been carefully crafted
focusing on organic produce, artisanal ingredients and propagated and foraged
botanicals to bring paddock, plant and plate closer together allowing you to
experience Biota Dining’s celebrated cuisine.
‘‘These menus are created using what we have at hand; they reflect
the region and highlight the relationship between the raw ingredient,
the growers and us ‘ the cooks’. ‘’
– James Viles
4 COURSE PREMIUM DINING MENU
$230 per Guest (Minimum 50 guests)
RECEPTION
5 Hour Duration
Arrival Drinks
4 Course Menu Selections
Superior Beverage Selection (See Page 9)
ADDITIONAL
Matching Wine and Beverage Upgrade $30 per guest (See Page 14)
CANAPES (+$6 per canape)
Trout Cured in Acacia with Molasses and Rye Bread
Creamed Dory Roe, Charcoal and Pickled Lettuce
Salted Cucumber, Bean Paste and Chickpea Shoots
Chevre Croquettes with Pine Salt
Crab, Fennel and Gruyere Toasts
Duck Rillettes, Carrot Marmalade on Rye
MENU ONE
Spanner Crab and Pomelo Dressed in Fried Fish Bone Juices
Hay Smoked Hen, Creamed Corn and Sprouted Grains
Wild Apple and Fennel Sorbet
Whipped Chocolate, Grilled Quince and Milk Granita
Campos Espresso Coffee & T2 Tea Selection, Petit Fours
MENU TWO
Raw Kingfish and Pickled Kohlrabi, Almond Oil and Onion Crème
Beef Rib-Cap Cooked over Coals, Smoked Beetroot and Prune Paste
Lilly Pilly Juices, Whipped Brie and a Cracker made from Ancient Grains
Warm Milk Cake with Jersey Milk Ice Cream and Honey from Biota’s Bees
Campos Espresso Coffee & T2 Tea Selection, Petit Fours
MENU THREE
Fresh Sheep’s Cheese from Pecora Dairy, Onions Cooked in their own Juices
Roast Berkshire Pork Belly with Acidic Pears Cooked in Whey
Cow’s Milk Blue, Truffled Honey and Lavender Oil
Yoghurt Sorbet, Grilled Persimmon and Burnt Meringue
Campos Espresso Coffee & T2 Tea Selection, Petit Fours
Vegetarian and gluten free menus available upon request.
THE PEAR TREE
(Minimum 50 Guests)
$45 per Guest
An inspiring sensory experience as pear is matched with cheese in a remarkable installation that will
leave a lasting impression. Set around a pear tree with sheets of dried paper pear leaves hanging
from the branches. Guests are invited to pick a leaf from the tree and one
our chefs will add Dairy Bloomy soft cheese, fresh curd and blue cheese from
Southern Highlands Pecora Dairy onto each piece with native pepper condiment.
THE SALT LICK
(Minimum 50 Guests)
$45 per Guest
Bring pasture to plate through this popular installation of pink Himalayan salt licks
(used in the paddock for cattle to lick as a source of essential minerals).
Wagyu beef, glazed in molasses and coated in puffed amaranth sits on top
of skewers that are placed into the salt blocks. Served hot with single origin
wheat noodles, dressed in thickened broth, it’s always popular with guests.
Prices exclude gst
Prices exclude gst
ON ARRIVAL
Billecart Salmon NV, FRA
Rolf Binder ‘Eden Valley’ Rieslin, SA
Huntaway ‘Central Otago’ Pinot Noir, NZ
Little Creatures Pale Ale, Hahn Premium Light Beer
Apple Thief Pink Lady Cider
Traditional Ginger Beer with Fresh Lime & Bitters
Lightly Sparkling Water
LUNCH | DINNER
Rolf Binder ‘Eden Valley’ Riesling, SA
Huntaway Reserve ‘Gisborne’ Chardonnay, NZ
Huntaway ‘Central Otago’ Pinot Noir, NZ
Petaluma ‘The Hundred Line’ Cabernet Sauvignon, SA
Wines subject to availability
FRESH FLOWERS & STYLE
FRESH FLOWERS & STYLE
Let our resident Florist, Andrew Birley, add a beautiful and
professional touch to your event. Andrew brings over 20
years of experience in planning and creating beautiful floral
arrangements designed to enhance your event and to suit
your budget.
For enquiries: 02 8399 3055
Email: freshflowers@freshcatering.com.au