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Contents Page
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3. Plated Dinner Menu
4. Intimate Dinner Menu
5. Whole Pig Spit Roaster Menu
6. Three Meat Spit Roast Menu
7. Deluxe Buffet Menu
8. Classic Buffet Menu
9. Deluxe BBQ Menu
10. Classic BBQ Menu
11. Roving Cocktail Menu
12. Chef’s Roving Cocktail Menu
13. Arrival Platters + Roving Cocktail + Spit Roast Menu
14. Dessert Buffet Options
15. Delivered Menu
16. Optional Extras
17. Terms and conditions
18. Recommended suppliers
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*Your Chef will happily cut your Wedding cake if it is cut during the time we are onsite
**Arrival platters, arrival canapés and dessert selections are optional and can be removed or
added to your menu
*** Some menu prices subject to change seasonally
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At Private Chefs of Brisbane we bring our service to you!
Servicing Redlands, Brisbane, Gold Coast, Sunshine
Coast, Moreton and beyond Private Chefs of Brisbane will
tailor a menu to suit your taste buds and budget.
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Build your OWN menu
Gourmet BBQ’s
Onsite Spit Roasts
Chocolate Fountains
Roving Canapé Menus
Elegant Buffets
Plated 3 Course Menus
Dessert Buffet
Bucks/Hens Parties
Boat/Yacht Catering
Delivery Platter Menus
Arrival Canapés and
Platters We can also coordinate beverage service attendants,
equipment and marquee hire. You might be having your
reception at home, in a hall, function centre or park,
wherever you go we will come! We can sit down with you
one-on-one and customise a menu that will suit not only
your guests and venue but also your budget.
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Select one of our suggested menus or use them for
inspiration to build your own menu.
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Our professional and friendly team will ensure your
guests have a memorable day and you can relax while we
do it all for you!
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All our per person prices include the following:
Professional Chef and Hostess staff onsite to set up, prepare, serve and pack down
Clothed trestle table buffet station setup (if menu requires)
Crockery, cutlery and white linen napkin
Chef will cut wedding cake* ""
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Plated Dinner Menu
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Entrée
Slow cooked pork belly served with a pea purée
Slow braised beef cheek tartlet served with a fennel and mint salad
Champagne and saffron arancini ball served with a sweet corn purée and dressed rocket (V)
Chef’s fish cakes with a spicy cucumber relish
Chicken and chorizo paella
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Main
Prosciutto wrapped free range chicken breast stuffed with spinach, brie and garlic served with
creamy mashed potato and vegetables topped with a garlic and chive cream sauce
Sirloin steak served with dauphinoise potatoes, market vegetables and creamy mushroom sauce
Pork cutlet with truffle mash and apple cider cream sauce served with roasted root vegetables and
crackling
Grilled barramundi served with buttered new potatoes, sautéed market greens with a white wine,
dill and spinach cream sauce
Slow roasted lamb shank with a confit of beetroot and red wine jus served on crushed pumpkin,
carrot and new potatoes
Dessert
Eton Mess
Ferrero rocher cake with a strawberry chocolate sauce
Warm champagne poached pear with a blueberry vanilla custard
Wild berry and dark chocolate sticky date pudding with a rich caramel sauce
Profiteroles, filled with a Chantilly cream centre, drizzled with a white chocolate gnash and
butterscotch sauce
Inclusions
Chef and hostess staff onsite to set up, prepare, serve and pack down
Crockery, cutlery and white linen napkin per place setting
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2 Course $55.00 per guest
(Minimum 40)
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3 Course $65.00 per guest
(Minimum 40)
Page 4 of 18
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Intimate Dinner Menu
(Sample menu)
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Chefs selection of hors d’oeuvres on arrival
Entrée
Pan fried scallops with sweet corn purée, banana prawns and truffle cream sauce
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Main
Confit of duck, pearl potatoes cooked in saffron served with crispy duck cigars, turned vegetables
and pea purée glazed with a rich red wine jus
Dessert
Warm champagne poached pear with a blueberry vanilla custard
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Inclusions
Chef and hostess staff onsite to set up, prepare, serve and pack down
Crockery, cutlery and white linen napkin per place setting
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$95.00 per guest
Minimum 10
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(Intimate Dinner Menu prices start from $80.00 per person with a service fee of $160.00)
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Page 5 of 18
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Whole Pig Roaster Menu
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Whole pig cooked onsite in a roaster and meat carved directly to guests
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Sweet potato, apple, red onion and wilted spinach salad
Tropical Queensland coleslaw
Mediterranean and fresh herb cous cous salad
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Sage and onion stuffing
Minted new potatoes
Fresh market greens with almonds and preserved lemons
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Baked apple sauce
Red wine and rosemary gravy
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Bread rolls and butter portions
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Inclusions
Chef and hostess staff onsite to set up, prepare, serve and pack down
Crockery and cutlery
Clothed trestle table buffet station set up
Serviceware
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$45.00 per guest
Minimum 50
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Three Meat Spit Roast Menu
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Slow cooked joints of pork, lamb and beef cooked onsite on the spit roast and carved directly to
guests
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Chef’s coleslaw
Cucumber, Red Onion, Tomato salad with fresh herbs and olive oil
Garden salad
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Sage and onion stuffing
Selection of sautéed vegetables
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Baked apple sauce
Red wine and rosemary gravy
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Bread rolls and butter portions
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Inclusions
Chef and hostess staff onsite to set up, prepare, serve and pack down
Crockery and cutlery
Clothed trestle table buffet station set up
Serviceware
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$36.00 per guest
Minimum 30
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Deluxe Buffet Menu
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Cocktail Hour
Mini beef mignon wrapped in an aged prosciutto with a horseradish and onion jam
Champagne and saffron arancini balls with a salsa verde (V)
Thai fish cake with a sweet chilli hollandaise sauce
Tandoori chicken bites with a mint yoghurt
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Buffet Main
Barossa shiraz braised beef and shallots
Creamy chicken in a fresh pesto, spinach and white wine sauce
Fragrant seafood marinara
Mint and rosemary lamb
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Mediterranean cous cous salad
Sweet potato, red onion and apple salad
Garden salad
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Hot green vegetables with preserved lemon and almonds
Seasoned minted new potatoes
Dinners rolls and butter portions
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Dessert Buffet
Selection of decadent tarts and cakes
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Inclusions
Chef and hostess staff onsite to set up, prepare, serve and pack down
Crockery, cutlery and white linen napkin per place setting
Trestle table, white table linen and chair
Clothed trestle table buffet station set up
Serviceware
Cooking equipment*
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$85.00 per guest
Minimum 20
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Classic Buffet Menu
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Meat Selection
(select 2)
Roast Pork joints with baked apple sauce
Mint and rosemary leg of lamb
Peppered roast beef
Lemon, garlic and thyme chicken
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Hot Dishes
(Select 2)
Three cheese beef lasagne
Chef’s Chicken tikka masala
Creamy chicken pesto pasta
Beef and beer pie
Thai beef stir fry with udon noodles
Sweet and sour chicken
Moroccan lamb stew
Barramundi served in a white wine and parsley sauce
Seafood paella
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Sides
Medley of honey roast vegetables and market greens
Steamed white rice
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Salads
Greek salad
Fresh garden salad
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Inclusions
Chef and hostess staff onsite to set up, prepare, serve and pack down
Crockery and cutlery
Trestle table, white table linen and chair
Clothed trestle table buffet station set up
Cooking equipment*
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$45.00 per guest
Minimum 40
Page 9 of 18
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Deluxe BBQ Menu
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Cocktail Hour
Asparagus wrapped in aged prosciutto with a lemon aioli
Seared scallop with an avocado salsa
Tandoori chicken bites with a mint yoghurt served on a crispy popadom
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BBQ Buffet Menu
Juicy barbecued pork belly with Chefs aromatic dry rub and a bourbon BBQ Sauce
Porterhouse steak marinated in garlic and rosemary
Gourmet beef burger with avocado, melted brie, onion jam and cracked black pepper
Fresh garlic and herb butter Moreton bay bugs
Side of Tasmanian salmon slow cooked in white wine and fresh herbs
Beetroot, red onion, cucumber, tomato and mint salad tossed in olive oil
Mango, prawn, avocado and rocket salad with a zesty lemon dressing
Tropical Queensland Coleslaw
Selection of vegetables - broccolini, sweet corn, new potatoes and caramelised onion
Selection of dinner rolls and butter portions
Condiments
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To Finish
Selection of international and Australian cheese, quince paste, olives, semi dried tomatoes,
artichokes and crackers
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Inclusions
Chef and hostess staff onsite to set up, prepare, serve and pack down
BBQ
Crockery, cutlery and white linen napkin per place setting
Clothed trestle table buffet station set up
Serviceware
Cooking equipment*
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$75.00 per guest
Minimum 40
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Page 10 of 18
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Classic BBQ Menu
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Arrival Platters
Bread and Chef’s fresh dips platter
Selection of fresh seasonal fruit
Selection of Australian and international cheese, olives, semi dried tomatoes, artichokes and
crackers
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Buffet Menu
Beef burgers topped with smoked cheddar and avocado
Pork sausages coated in caramelised onion
Cajun chicken with a sweetcorn salsa
Prawn and chorizo Skewers
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Chef’s Coleslaw
Caesar salad
Tomato, red onion and cucumber salad with fresh herbs and olive oil
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Selection of bread rolls
Condiments
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Inclusions
Chef and hostess staff onsite to set up, prepare, serve and pack down
BBQ
Crockery and cutlery
Clothed trestle table buffet station set up
Serviceware
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$35.00 per guest
Minimum 60
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Roving Cocktail Menu
Select a variety of 8 items - quantity of 10 items served per guest
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Beef carpaccio with a beetroot jam en croûte
Mini beef mignon wrapped in an aged prosciutto with a horseradish and onion jam
Duck liver pâté en croûte with a red onion jam
Duck spring rolls
Asparagus wrapped in prosciutto with a lemon and lime aioli
Tandoori chicken bites with a mint yoghurt served on a crispy popadom
Chicken satay skewer shots with a zingy satay sauce
Lamb bites served with a creamy minted mash
Lamb skewers served with a mint raita
Bourbon barbecued glazed pork belly bites
Pork belly popcorn with a paprika pickle mayonnaise
Albondigas - Spanish style meatball
Beef Empanadas
Baby beef wellington
Mini toad in the hole served with an onion jam
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Thick cut polenta chip with a vine ripe tomato sauce(V)
Tomato, onion and coriander bruschetta (V)
Champagne and saffron arancini balls with a salsa verde (V)
Onion bahji bites with a mint yogurt (V)
Crispy jalapeño poppers with a sour cream and chive dipping sauce (V)
Cream cheese, black poppy seed and vine ripe tomato bites (V)
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Oysters natural, kilpatrick, mornay or beer battered
Bloody Mary oyster shots
Smoked salmon blini with a dill cream cheese and black caviar
Crumbed crab claws with a sticky sweet chilli and lemon grass dressing
Fresh peeled prawns with a thousand island dipping sauce
Thai fish cake with a sweet chilli hollandaise sauce
Sweet chilli and mango prawn skewers
Crab and prawn with a lemon and lime mayonnaise served on fresh cucumber
Huon smoked salmon cottage cheese rocket roll and a spicy dill vinaigrette
Seared scallops served with an avocado wasabi
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$38.00 per guest
Minimum 30
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Chef’s Roving Cocktail Menu
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Canapé Menu - Select four from the below
Mini beef mignon wrapped in an aged prosciutto with a horseradish and onion jam
Chicken satay skewer
Lamb skewers with a mint raita
Chicken wings with american style wing sauce
Thai fish cake with a sweet chilli and hollandaise sauce
Tandoori chicken bites with a mint yoghurt served on a crispy popadom
Asparagus wrapped in prosciutto with a lemon aioli
Tasmanian smoked salmon cottage cheese rocket roll and a spicy dill vinaigrette
Tangy sticky pork belly bites
Duck spring rolls
Beef empanadas
Champagne and saffron arancini balls (V)
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Mini Burger Menu - Select two from the below
Slow cooked pulled pork with an appleslaw
Southern fried chicken with cos lettuce and a paprika and jalapeño aioli
New York cheeseburger with streaky bacon, mozzarella and dill pickle
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Noodle Box Menu - Select one from the below
Chef’s chicken, beef or vegetarian curry served with pilau rice and poppadom Crispy beer or champagne battered fish & chips with tartar sauce and lemon wedge
Chilli con carne served with pilau rice and topped with sour cream
Tangy Thai beef salad
Sweet and sour pork balls with egg fried rice Teriyaki chicken noodle Chicken and chorizo paella
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Inclusions
Chef and hostess staff onsite to set up, prepare, serve and pack down
Serviceware and napkins
Cooking equipment*
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$34.00 per guest
Minimum 30
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Page 13 of 18
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Arrival Platters + Roving + Spit Roast Menu
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On Arrival
Bread and fresh dip platters, seasonal fruit platters, selection of international and Australian cheese,
quince paste, olives, semi dried tomatoes, artichokes and crackers
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Cocktail Menu - Select 5 from the below
Mini beef mignon wrapped in an aged prosciutto with a horseradish and onion jam
Chicken satay skewer
Lamb skewers with a mint raita
Chicken wings with american style wing sauce
Thai fish cake with a sweet chilli and hollandaise sauce
Tandoori chicken bites with a mint yoghurt served on a crispy popadom
Asparagus wrapped in prosciutto with a lemon aioli
Tasmanian smoked salmon cottage cheese rocket roll and a spicy dill vinaigrette
Tangy sticky pork belly bites
Duck spring rolls
Champagne and saffron arancini balls (V)
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Noodle Box Menu - Select one from the below
Chef’s chicken, beef or vegetarian curry served with pilau rice and poppadom Crispy beer or champagne battered fish & chips with tartar sauce and lemon wedge
Chilli con carne served with pilau rice and topped with sour cream
Tangy Thai beef salad
Chicken and chorizo paella
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Spit Roast Menu
Slow cooked free range Kingaroy pork joints carved to guests by your Chef, sage and onion
stuffing, red wine and rosemary gravy, baked apple sauce, bread rolls and butter portions
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Inclusions
Chef and hostess staff onsite to set up, prepare, serve and pack down
Spit roast
Serviceware
Sturdy disposable plates and napkins
Cooking equipment*
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$60.00 per guest
Minimum 60
Page 14 of 18
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Buffet Dessert Options
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Chef’s selection of petite bites
$9.95 per guest
Minimum 40
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Dessert Buffet
$15.95 per guest
Minimum 40
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Chocolate Fountain
Seven tier, 120cm fountain
Extra smooth and tantalising classic milk chocolate
Tropical fruits
marshmallows
Candy
Wild berry coulee
$11.95 per guest
Minimum 100
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Large Cheese Board
Selection of Australian and international cheese, quince paste, fresh fruit, olives and selection of
crackers
$160.00 each
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Fresh Fruit Platter
Selection of seasonal fruit and wild berry yoghurt
$50.00 each
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Delivered Menu
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$8.95
Selection of Chef’s freshly baked muffins, scones with fresh cream and jam and selection of fruit
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$7.95
Chef’s selection of classic sandwiches
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$9.95
Chef’s selection of gourmet sandwiches and wraps
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$12.95
Chef’s selection of sandwiches
Fresh seasonal fruit platter
Cheese and antipasto selection
Disposable napkins, plates and cutlery
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$20.95
Mediterranean and quiche Lorraine
Selection of mini baguettes
Scones with jam and fresh cream
Individual fruit yoghurt and muesli pots
Selection of Chef’s freshly baked muffins
Disposable napkins, plates and cutlery
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Page 16 of 18
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Optional Extras
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Add canapés on arrival from $12.95 per guest
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Add dessert buffet from $12.95 per guest
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Add bourbon glazed ribs $8.95 per guest
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Add fresh prawns with thousand island dressing $3.95 per guest
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Add natural oysters served with lemon wedges
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Beverage service attendant $35.00 per hour (minimum 4 hours)
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Trestle table $11.00 each
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Table linen (for trestle tables) white or black $11.00 each
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Standard black fold up chair $2.00 each
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Americana chair $5.50 each
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Chair cover $4.50 each
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Twinings tea and coffee station $3.95 each (minimum 40)
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Selection of non-alcoholic drinks - soft drink, juice, water, standard glass, ice and cooler tubs
$6.95 per guest
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Page 17 of 18
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Terms and conditions
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Confirmation/Deposit
The receipt of a $400.00 deposit will secure your preferred function date.
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Payment
Payment can be made via Visa, MasterCard, direct credit, cheque or cash
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Notice of cancellation
More than 90 days prior to your event deposit is non refundable, any other monies paid will
be refunded
More than 60 days prior to your event 20% of anticipated food and beverage cost
More than 30 days prior to your event 50% of anticipated food and beverage cost
Within 7 days prior to your function 100% of anticipated food and beverage cost
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Final Payment
Remainder of payment is required 7 days prior to the event.
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Final Numbers
Final numbers are due 10 days out
Quotes are based on minimum spend and minimum numbers. Numbers cannot decrease below
minimum without approval but can increase up to 4 days out from your event.
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Final Function Details
Final menu and event order will be emailed through for customer final approval
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Prices
No two functions are the same. Prices will vary and can change without notice.
Some items
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Onsite
Each job is allocated an approximate time frame for staff to be onsite. If you request service to be
pushed back longer than 30 minutes this may result in further charges to cover staff costs.
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Page 18 of 18
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Recommended Suppliers
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Macarthur Park Gardens Ceremony Venue
Described as outstanding, the very unique private and secluded Australian themed gardens are set
on four acres and provide a relaxed and tranquil ambience for your wedding. Over the past
ten years Macarthur Park Wedding Gardens has become the premier wedding Ceremony
Venue for the Redlands and Brisbane area alike.
Phone: 3824 5525
Email: [email protected]
Web: www.macarthurpark.com.au
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Daves Party Hire
We provide top quality party hire equipment and marquees, with a professional, friendly and
reliable service and your event, big or small is our priority. Our friendly staff are always on
hand to advise you on the best ways to ensure your party is a complete success.
Phone (07)3823 2878
Mobile: 0413 038 411
Email: [email protected]
Web: www.davespartyhire.com.au
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Gwen Inglis Civil Marriage Celebrant
Gwen is the 2014 ABIA Marriage Celebrant winner! A professional marriage celebrant located in
Brisbane, servicing the Redlands, Brisbane, Moreton, Toowoomba, Gold and Sunshine
Coast areas.
Phone: (07) 3824 5295
Mobile: 0403 164 279
Email: [email protected]
Web: www.gweninglis.com.au
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Paul Lewin Photography
Paul Lewin Photography provides professional photography services for weddings, events, portraits
for business and for family, as well as a full commercial photography service. For a free
consultation see our website or call Paul direct.
Phone: 0400 102 906
Email: [email protected]
Web: www.paullewinphotography.com.au
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Saber Events
We specialise in Wedding , Special Event planning, Corporate and Styling. With great attention to
detail we ensure that every wedding or special event is successful and meets your every
need.
Phone: 0411 247 714
Email: [email protected]
Web: www.saberevents.com.au