Vegetarian & Vegan 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

Entrées

Grilled Mediterranean stack with potato roti, eggplant, zucchini, mushrooms, Danish feta, finished and basil pesto

Stuffed pumpkin flowers with Moroccan spices served with mesculen salad and chemoula dressing

Arancini balls filled with roasted peppers, feta cheese, garlic mushrooms, served with salad and Australian bush chutney

Deep fried camembert served with infused wild berry coulis with cinnamon

Fresh asparagus served with poached egg, shaved parmesan, finished with truffle oil

Vietnamese rice paper rolls filled vermicelli noodles, carrot, shallots mint, coriander and basil with nuoc cham dressing

Caramelised Onion tart with rocket, pear and parmesan salad, served with balsamic glaze

Curried pumpkin soup served with poppadums

Mains

Spinach and ricotta ravioli served in tomato and cream rose sauce with shaved parmesan cheese

Risotto with baby spinach, butternut pumpkin, mushrooms finished with a drizzle of truffle oil

Vegetarian skewers with capsicum, zucchini, mushrooms, tofu, Spanish onions served on Mediterranean cous cous with harissa dressing

Tandoori chickpeas with chat potatoes, cumin, ginger, garlic, chilli, rolled in puff pastry, served with Garden salad and cumin yogurt dressing

Thai vegetable green curry served with coconut rice, dried mango, and paw paw Chutney

Roasted vegetable wellington with zucchini, bell peppers, baby spinach, goats

cheese, caramelised onion served with roast garlic puree and basil pesto

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