Catering by chefs offers a professional sit down catering services , from intimate gathering to our large family style weddings. From your classic fundraisers to end of year celebrations. We are with you all the way to offer professional, exceptional service and amazing gourmet food options.
For a personal touch to your plated meals menu call Phil 0407 633 322

ENTRÉE


  • Thai beef salad with bean sprouts, Spanish onion and carrot, with a roasted peanut and crunchy noodle topping
  • Tasmanian smoked salmon slices with Melba toasts and traditional condiments
  • Roast boneless quail infused with tomato and ginger on watercress and soba noodles
  • Sesame and soy infused seared tuna slices on a salad nicoise
  • Plump Tasmanian scallops with a lemon and dill crumb served on a rocket and parmesan salad
  • Malaysian style chicken satay and fragrant jasmine rice with a carrot and coriander salad
  • Marinated prawn cutlets gremolata style with a roast capsicum and tomato relish served with a cucumber salad and grissini sticks
  • Golden fried lemon myrtle infused calamari with herb yoghurt and fresh leaf salad
  • Middle Eastern spiced lamb and brunoise vegetable filo wrap with a sumac scent
  • Paprika marinated chicken breast and chorizo plate with Spanish rice
  • Pillows of delicate gnocchi with oven roasted vegetables and garlic cream sauce
  • Indian Beef vindaloo served with a steamed jasmine rice and topped with pappadams and fresh coriander



MAIN COURSE


  • Pan fried Barramundi fillet with Asian greens and a lemon infused broth
  • Crispy skinned Atlantic salmon fillet accompanied by shaved fennel, organic oranges and herb salsa
  • Grilled Tasmanian Rockling fillets with lemon and caper burnt butter
  • Chicken Filo: Stuffed Chicken with camembert cheese, caramelised onion and baby spinach, encased in filo pastry with a fresh garden salad and roast potato
  • Chicken Almondine: a buttery almond crusted breast served with a white wine glaze
  • Chicken chimmichurri with a herbed cream cheese and puff pastry case
  • Farm fresh Roast turkey breast with a traditional cranberry sauce and served with seasonal roasted vegetables
  • Rolled pork loin lightly marinated and oven baked, served with mash and seasonal greens and homemade chutney
  • Pan sealed Lamb tenderloin served with a traditional Greek salad of olives, fetta and a lemon and oregano dressing
  • Otway pork fillet on Asian greens with a star anise infused sticky glaze
  • Porterhouse steak grilled to medium rare, with fresh rosemary and field mushrooms demi glaze
  • Tender eye-fillet medallions served with a red wine reduction
  • Moroccan Chicken - Chicken tenderloins dusted with Moroccan spice served on a roasted pumpkin, red onion and baby spinach cous cous with a freshly made tzatziki
  • Harissa spiced lamb loin cooked to medium rare on a bed of garlic mash
  • Fresh grilled swordfish dressed with a tomato, olive and basil salsa on potato mash
  • Slow cooked Italian style lamb shanks served with a smashed garlic and rosemary roasted potato and season vegetables
  • Braised beef cheeks, rich red wine glaze served with soft mash
  • Oriental roasted duck with orange glaze served with roasted potatoes and fresh bok choy



DESSERT


  • Tiramisu – Italian trifle with mascarpone cheese
  • Tangy lemon tart with passionfruit coulis
  • Chocolate pudding with raspberry coulis and double cream
  • Mini Pavlova with fresh whipped cream garnished with fresh fruit and coulis
  • Sticky Date Pudding with hot butterscotch sauce
  • Custard filled profiteroles and rich chocolate sauce
  • Apple and walnut strudel with vanilla custard
  • Fresh strawberries with Kahlua cream and shortbread
  • Freshly made panna cotta with finger lime and toasted coconut served with a palm sugar syrup
  • Baileys white chocolate mousse in a crisp dark chocolate basket and coffee analgise
  • Lemon and blueberry cheesecake with a raspberry drizzle and double cream