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Event dinners

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Our friendly team can create a memorable feast or a stylish cocktail reception.

FOOD2U offers professional advice on menus, dietary requirements, wait staff, venues, seating, decorations – we will even order the flowers for your reception.

Upon confirmation of your booking we can arrange sample tastings in a private relaxed atmosphere so that you know you will be getting exactly what you want.

Contact the friendly food2u team (03) 6272 9940.

We offer the following sample menus with four styles of service (buffet, plated service, shared platters or cocktail reception):


Shared platters – $32 per person

Shared platters – guests remain seated and platters are served to each table – this option is very popular. Select three platters:

  • Salmon nicoise – poached salmon with pink eye potatoes, green beans, tomatoes, hard boiled eggs, olives and anchovies
  • Falafel with tabouli, grilled eggplant and yoghurt dressing
  • Lamb souvlaki – marinated lamb grilled and served with a Greek salad
  • Eye fillet served on roasted root vegetables with horseradish cream
  • Honey chicken on bean, pineapple and almond salad

Buffet selection

Buffet – guests are served entrée whilst seated and then move to buffet stations to be served by chefs. Select one of the following three buffet choices:

Buffet choice #1 – $36 per person

  • Vegetable soup (served at the table)
  • Roast porterhouse
  • Baked ham with mustard crust
  • Salad selection
  • Dinner rolls
  • Condiments
  • Chocolate mousse cake with raspberry coulis

Buffet choice #2 – $42 per person

  • Seafood vol-au-vent (served at the table)
  • Turkey filled with walnuts and prunes
  • Baked ham with mustard crust
  • Roast porterhouse
  • New potatoes, seasonal vegetables
  • Salad selection
  • Dinner rolls
  • Condiments
  • Fruit salad
  • Chocolate mousse gateaux
  • Honey and lemon cheesecake

Buffet choice #3 – $49 per person

  • Platters of seafood and antipasto (served in middle of each table)
  • Baked Kassler with pineapple and cloves
  • Roast eye fillet with herb and mustard crust
  • Baked salmon with lemon butter sauce
  • New potatoes, seasonal vegetables
  • Salad selection
  • Dinner rolls
  • Condiments
  • Fruit salad
  • Chocolate mousse gateaux
  • Baked lemon tart
  • Chocolate and hazelnut meringue cake

Plated service

Plated service – guests remain seated and served by wait staff. Select one of the following two choices:

Plated service choice #1 – $42 per person

Choice of one item from each course.

Plated service choice #2 – $50 per person

Select two items from each course for alternate drop.

Entrée

  • Scallops pan fried served with caramelised witlof, lime and coriander (seasonal)
  • Spinach salad with crispy prosciutto, figs and a blue cheese dressing
  • Trio of salmon:
    • gravlax with lime and blinis
    • marinated with honey, soy and sesame seeds
    • grilled with gremolata
  • Grilled quail salad with lardons and croutons, sherry vinaigrette
  • Roasted pumpkin and mustarda fruit ravioli with brown butter and crispy sage leaves

Main

  • Blue trevalla steamed with ginger and miran served on a bed of sauteed greens
  • Eye fillet served on potato rosti with a red wine and shallot sauce
  • Chicken breast filled with sun-dried tomatoes and Bothwell goats cheese served
  • with garlic potato mash and a basil cream sauce
  • Salmon wrapped in puff pastry filled with wild rice, hard boiled eggs and dill
  • topped with a lemon butter sauce
  • Venison casserole with bacon and mushrooms, served in a vol-au-vent
  • Scotch fillet topped with olives, capers and roasted red pepper served with a red wine jus
  • Chicken breast with a mustard and gruyere crust and white wine sauce

Dessert

  • Le Grand Dessert – a selection of our favourite desserts, mini raspberry shortbread, chocolate mousse with sour cherries, rhubarb compote with vanilla ice cream
  • Individual hazelnut meringue filled with the lightest of chocolate mousses, garnished with mixed berries
  • Pear and quince tart served with burnt orange cream
  • Hazelnut meringue layered with chocolate mousse and crème Anglaise
  • Mille feuille of caramelised pastry with oranges and caramel custard

Cocktail reception – Price on application depending on selection

Wait staff circulate with platters and drinks. View our canapés menu


Staff hire

  • Chef $50/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
  • Senior waiting staff $40/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
  • Junior staff $35/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
  • Dinner
  • Crockery

food2u have never let me down.

– Karen