Banquette Menu

Sugar Wharf Catering have developed their shared platter banquette offering as the most flexible approach to catering for your function. You decide how many courses you want. If you want simply a main course or a four course dinner you choose from our available options.

For a wedding we always recommend that you use your wedding cake for dessert.

This is also available as an alternate drop menu


Slow roasted duck salad with bean shoots, coriander, toasted peanuts with lime and ginger dressing

Char Sui crispy pork belly served with Vietnamese noodle salad with nuoc cham dipping sauce

Local tuna coated in sesame seeds with wasabi mayonnaise, tomato, avocado and coriander salsa with crostini

Prawns wrapped in potato string served with Asian herb salad and lime citrus dressing

Moroccan lamb cutlets served with roasted vegetable cous cous and pomegranate dressing

Arancini balls filled with baby spinach, mushrooms, semi dried tomatoes, feta cheese, served with rocket pear, parmesan salad and saffron aioli

Caramelised onion tart with goat’s cheese, prosciutto, rocket, Spanish onion   with balsamic reduction


Roast pork belly stuffed with a caramelised onion, caraway, date and served with sweet potato puree, broccolini and jus.

Lamb shank served with roast garlic puree, gremolata and rosemary

Wild caught barramundi on coconut scented rice, snow peas and south Indian coconut curry sauce

Atlantic salmon with pommes anna, asparagus accompanied by saffron beuree blanc sauce

Twice cooked pork belly with grilled chorizo sausage, served with cauliflower puree, seared scallops, snow peas and cherry jus

Beef tenderloin served with potato gratin, baby spinach, balsamic tomatoes, broccoli and red wine jus

Five spiced duck served with potato roti, choy sum and ginger plum sauce



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