Executive Lunch/Dinner

Executive Lunch/Dinner

Expect exceptional gourmet food and exquisitely planned dishes, carefully prepared by chef and owners Wayne Farmer and Steve Brown and their team. Select from a choice of exquisite menus which all use the highest quality, seasonal ingredients.

Entree

  • Poached Coffs harbour prawns, Persian fetta, endive, watercress salad, lemon verjuice
  • Roasted tomatoes gazpacho, basil pesto, garlic croutons, pecarino cheese
  • Tart of caramelised leek, globe artichoke, pomegranate, watercress and radicchio
  • Shaved veal, rosemary grissini, chive aioli, crisp capers, rocket, shaved parmesan, olive dressing
  • Salad of roasted wild mushrooms, shaved fennel, garden herbs, sour dough, ranch dressing
  • Poached organic chicken breast, mint, shaved zucchini, lemon butter milk dressing
  • Kingfish ceviche, roasted bell peppers, ponzo dressing, crispy shallots, black sesame seed
  • Seared scallops, shredded daikon and radish, flying fish roe, wasabi cream
  • Sliced Prosciutto, celeriac, grilled asparagus, broad bean, pea shoots, light garlic mayonnaise
  • Grilled haloumi, steamed quinoa, spiced carrots, zucchini, lemon dressing
  • Semi-dried tomato tart tatin, caramelised onion, goats curd, watercress salad
  • Warm twice baked cheese soufflé, grapefruit and salad, walnut vinaigrette
  • Seared king prawns, romesco puree, fennel, baby cucumber, preserved lemon
  • Grilled Woodside goats cheese, sweet pickled baby beetroot, celery heart salad, candied walnuts
  • Home cured Tasmanian salmon gravlax, fennel and cucumber salad w wasabi and ginger dressing, baked focaccia croute
  • Heirloom tomato and buffalo mozzarella, basil pesto, baby herbs, lemon verjus dressing
  • Grilled scallops in the shell, coriander and shallot, green tahini dressing
  • Poached ocean trout, kipfler potato, picked red onion, coddled egg, crisp lettuce, baby cornichons, whole grain mustard dressing
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Main

  • Roast fillet of blue eye with Sri Lankan spiced crust, roast pumpkin, tomato salsa, yoghurt coriander dressing
  • Rosemary roasted yellow fin tuna, semi dried tomatoes, parsley pisto, grilled pitta, toasted pepitas, Persia fetta
  • Steamed snapper fillet, shaved asparagus and zucchini, roasted fennel, saffron potatoes, yogurt tartare
  • Seared lamb rump, fennel seed roasted pumpkin, panzanella salad , baby basil
  • Roasted ocean trout, globe artichoke, snow peas, watercress, pea pods, steamed broad beans, salsa verde
  • Sumac roasted chicken breast, Chinese coleslaw, steamed broccolini, pressed labneh, baby shiso cress
  • Barbequed haloumi, grilled asparagus and eggplant, spiced chickpeas, tzatziki
  • Goat’s cheese and herb croquettes with zucchini Provencal, yellow pepper pesto
  • 24 hr cooked Moroccan lamb shoulder, eggplant relish , roasted peppers, water cress, lamb jus
  • Roasted fillet of beef, colcannon mash, watercress and green beans, red wine jus
  • Grilled saffron chicken breast, sugar snap peas, grill zucchini, puffed quinoa, toasted hazelnut, raita
  • Pork cutlet, sweet corn and fetta pancake, roasted cauliflower, white bean and chorizo, baby spinach
  • Mixed summer vegetable plate, gremolata, manchego cheese
  • Baked Atlantic salmon, grilled zucchini flowers, roasted potatoes and Jerusalem artichokes with lemon and parsley
  • Twice Roasted pork belly, slow cooked red cabbage, spiced red plum and rhubarb relish
  • Seared kangaroo loin, sweet potatoes cake, steamed silver beet, grilled eggplant, pomegranate molasses
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Dessert

  • Golden syrup créme brulee, macadamia nut biscotti biscuit, fresh raspberries
  • Vin santo zabaglione, roasted strawberries, walnut and lemon shortbread
  • Dark chocolate pot, slow cooked rhubarb, brandy snap biscuits
  • Summer fruit salad, buttermilk pudding, orange and cardamom syrup
  • Vanilla bean pannacotta, roasted figs, orange Florentines
  • Bitter chocolate torte, sour cherries, orange mascarpone
  • Steamed chocolate sponge, pistachio praline, rich vanilla bean custard
  • Start anise and rose steeped peaches and lychees, candied pistachios, honey Greek yogurt
  • Mascarpone and vanilla seed cream, roasted banana, peanut brittle
  • Individual brown sugar pavlova, raspberry cream, passion fruit curd, fresh mint
  • A selection of Australian and European cheese and biscuits served w fruit and chutneys. Served as an individual course or as a share plate (subject to an additional charge)

Sample Buffet Lunch

All of our buffet at One Pot Catering are specially prepared by trained chefs that know the importance of fresh seasonal ingredients, with wholesome flavours.

Sample menu One

  • Slow braised Beef Bourguignon with Bacon, mushroom and red wine topped with puff pastry
  • Market fresh fish(tbc) white bean and celery, finished with parsley and sour cream
  • Rosemary Roasted Sweet Potato Wedges
  • Steamed seasonal greens, lemon herb olive oil
  • Fennel and semi-dried tomato salad, picked herbs and caper, French dressing
  • Dessert
  • Set Lemon vanilla cream, Black pepper meringue and fresh raspberries
  • Dark chocolate and espresso mousse, candied

Sample menu two

  • Panzanella Salad
  • Stone fruit and cashew salad, Persian feta, large leaf rocket
  • Toasted sugar snap and snow peas hazelnuts, mandarin dressing
  • Slow roasted pork shoulder, grilled eggplant & haloumi, salsa verde
  • Sumac Chargrilled chicken breast, Blackened corn, coriander
  • Steamed king prawn, fennel, watercress
  • Rosemary roasted kipfler potatoes, soft herbs
  • Sweet potato galettes, puff pastry spinach fresh herbs and Persian fetta

Sample menu three

  • Rosemary roasted pork chop watercress salsa verde
  • Slow cooked duck leg salad, red cabbage coleslaw, coriander, bean sprouts,, sesame seed dressing.
  • Lightly pickled white fish, roasted Mediterranean vegetables, fresh oregano,
  • Roasted pear salad fresh watercress large leaf rocket, Danish fetta, caramelised balsamic, roasted walnuts
  • Roasted sweet corn on the cob, chilli salt
  • Fresh leaf salad, grated egg, fresh parmesan
  • Confit garlic bread

The menus above are just a selection of what we can do, if you would like us to tailor a menu to a specific event please feel free to email us with a brief.

Staffing Solutions

With a minimum of 4 hours per staff member, our highly trained and experienced staff will slot seamlessly in to the roll you require and be an extension of your brand. Briefing can be a simple hand over note or a pre service talk.

What We Offer

  • Hospitality manager
  • Executive Boardroom waiter
  • Standard waiter
  • Client service
  • RSA certified Barman
  • Barista
  • Kitchen manager / Head Chef
  • Chef
  • Kitchen hand

Please call to negotiate longer periods

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Event Details 1

Call Us On: (02) 9317 4062
or use the contact from below

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