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Event dinners

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Our chef, Philippe, has over 30 years’ experience to 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 Philippe Pascal – the Chef with panache – (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 $45/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
  • Senior waiting staff $45/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