Packages

Sugar Wharf Catering have developed their shared platter banquette or alternate drop packages that take all the effort out of contracting multiple suppliers for your function.

Sugar Wharf Catering will supply:

Either:

Two entrees and four mains in one course

or

A four choice entrée and four choice main shared platter main.

or

An alternate drop entrée and main

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

Either:

Timber slatted trestle tables

or

10 seater round tables with either white or black table cloths

Either

Gladiator chairs

or

Banquette chairs with white or black covers

Cutlery

Crockery

Salt and pepper

White linen napkins

Wait staff

Kitchen set up

Furniture set up

Table setting

Costing per guest

Banquette

Six choice grazing platters        $80

Four choice entrée and four choice main               $95

Alternate drop entrée and main         $85

 

Four cocktail item appetizer      $18

Your own wedding cake served banquette style               $3.50

Shared desserts platter   $11

 

Menu choices

Entrée’s

 

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

Mains

 

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