Ideas for Morning teas, Lunches, Afternoon teas and Nibbles at the end of a working day.
No matter what you choose, it will be presented in individual servings: already plated and accompanied by cutlery, disposable or china.
You can of course discuss any specific requirements and adjust your chosen menu to suit by speaking with one of the coordinators.
For Morning Tea we recommend selecting two pieces, for a little more substantial select three.
Freshly made beef sausage rolls presented with a tomato ketchup – made in house, or we can offer you a chicken or vegetarian filling.
Dainty flaky croissants with a duo of fillings
Savoury Muffins
Morning Tea Tarts
Triple fudge chocolate Brownies
Home-made Biscuits
A selection of viennoiseries: assorted pastries
Freshly made scones served with jam and cream
Be sure to ask your coordinator about the weekly specials that the chefs are preparing or check here. The batch and snack night include delicious offerings.
Chipotle beef ribs accompanied by a chat potato, green bean salad with a ranch dressing.
Pendang Prawn and Pumpkin curry: A delicious combination of king prawns, butternut pumpkin and coconut milk with a fragrant mix of spices served with basmati rice.
Chicken tikka masala: A rich creamy tomato based sauce and tender chicken served with basmati rice and a minted cucumber raita. Can also include Naan bread on request for the gluten lovers.
Moroccan Tagine: Fragrant chicken pieces in a moroccan sauce with olives, apricots and toasted almonds served with cous cous and garnished with fresh coriander.
Nasi Goreng: a fried rice with a variety of assorted vegetables garnished with omelette, scallions, coriander and caramelised shallots.
Rocket and goats cheese tortellini served with a butternut pumpkin puree, a browned sage butter and shaved pecorino.
Presented in a soup kettle and accompanied by ladles. BYO your favourite office mug.
Roasted Tomato and roasted capsicum soup with a garnish of mini spiced meatballs and fresh herbs.
Autumn Minestrone: pumpkin, beans, carrots, fennel, swiss chard, courgettes.
Curried butternut pumpkin soup finished with a swirl of coconut cream and fresh coriander.
Extras: Bread rolls to accompany
Baked minted brown rice salad garnished with green olives, pomegranate, toasted walnuts and crumbled feta.
Wedges of roasted butternut pumpkin, red onions and capsicum garnished with an avocado corn salsa, and Tamari pumpkin seeds.
Roasted and raw cauliflowerets, freekah radish mint apple and celery garnished with toasted nuts and served with a maple syrup lemon vinaigrette.
Honey roasted carrots, plumped raisins, shredded kale and spiced cashews with a parsley, tahini yoghurt dressing.
Bulgur wheat, cherry tomatoes, preserved lemon and roasted aubergine, mint and yoghurt.
Add one of the following to make a more substantial meal –
Lamb meatballs, Spiced prawns, Gingered pork belly OR Chermoula chicken breast.
The Club Sandwich: layered with chicken, bacon, tomato and lettuce with a homemade mayonnaise, lightly toasted.
A Spinach wrap with a Winter salad : Marinated chickpeas, pickled carrot, tahini yoghurt, shredded radicchio, beetroot, tomato, radish and fresh herbs.
A delicious square of warm Samsun Pide filled with a spicy lamb and cheese filling and served with a Salad fattoush.
Katsu Sando: Panko crumbed slices of brined pork loin, tonkatsu sauce wasabi and Kewpie mayonnaise, a fine shred of white canbbage and soft bread.
Coronation chicken – lightly curried,including sultanas and almonds and garnished with peeled seeded cucumber and a chiffonade of iceberg lettuce.
Seasonal fresh fruits presented on bamboo skewers.
A light bright snack: Bliss Balls in a range of flavours (v, ve, gf, df, nf ).
Lemon and coconut, Caramel cheesecake, Raspberry bombs.
A dried fruit and nut selection with a touch of luxury, a shard of Sue Lewis’ Dark chocolate bark.
Gruyere and Comte flavoured with sherry and cloves and to dip, crisp fusettes, cubes of mortadella and cornichons and vegetable crudités.
Housemade Baba ghanoush, marinated kalamata olives and crisp Turkish croutes, lamb meatballs flavoured with mint and preserved lemon, garnished with roasted tomatoes, Parcels of breast of chicken smothered in chermoula and wrapped in filo pastry.
Brie and cheddar, seeded wafers, crostini, spiced pecans, tamari pumpkin seeds and muscatels.
Dainty Poached cups of Nadine potato filled with a truffled velveted chicken mousse, garnished with a blue potato crisp and flower petals.
Forme d’ambert cheese garnished with finely sliced pear, a drizzle of local honey and maple toasted walnuts, presented on delicate crostini.
Saltimbocca veal crepe roulade – lightly cured veal sage and prosciutto-wrapped in a sage crepe. Potato rosti topped with smoked salmon horseradish creme, tiny fried capers and fresh dill. Mushroom tumbleweeds wrapped in katafi pastry.
Finely sliced manchego presented on toasted rye with a smear of quince paste.
Oysters au naturel presented on rock salt with watermelon fresh lime and cracked black pepper. Medallions of lobster drizzled with an ouzo tomato essence, presented on a crouton of tomato bread. Gorgonzola dolce croquettes presented with a quince ketchup.
Twice cooked ginger pork belly.
Triangle of prawn toast served with a chilli jam
Dainty vegetarian singara: potato flavoured with panch phora and lemon juice with a crisp wrap. Ground lamb meatballs flavoured with mint and preserved lemon served with roasted tomato. Parcels of breast of chicken smothered in chermoula and encased in filo pastry.
Moroccan spiced prawn flesh accompanied by a coriander chutney.
Sweet potato fritters accompanied by chilli jam.
Beetroot risotto garnished with horseradish crème, shaved fennel and pickled beetroot cubes.
Chilli con Carne topped with cheddar and crème fraiche and served with toasted slices of corn bread A stir fry of breast of chicken and hokkien noodles.
Call or email today to enquire about our Office Catering packages.