LUNCH | DINNER

FRESH CATERING Fresh Catering offer a superb range of menus featuring Sydney’s finest produce, executed by professionally trained chefs who provide our guests with contemporary, innovative dining with broad appeal. We have included a range of menus for you to choose from, but please don’t hesitate to request a menu that incorporates your own personal touch. Internationally acclaimed Executive Chef and Culinary Director, Geoff Haviland leads our talented team of chefs. Geoff’s extensive experience, passion and attention to detail ensures that his team delivers world class dishes at every event. In a partnership that is truly unique and signals our dedication to sustainability, James Viles, chef and owner of two hatted Biota Dining in Bowral has joined Fresh Catering as Consultant Chef. The two acclaimed chefs and old friends Geoff and James share a vision to strengthen our commitment to the passions that define

Biota Dining: sustainability, local produce and botanical ingredients. We are proud to be able to offer a series of James Viles signature four course menus and interactive culinary installation concepts that complement our showpiece event spaces and offers the ultimate premium dining experience. We employ and train our service staff to guarantee the service at your function will be of the highest standard. We understand the importance of professional service with an accommodating and friendly attitude. Every aspect of your event will be treated with the utmost care. We also offer a sophisticated and innovative selection of wines showcasing unique handcrafted Australian vineyards, selected for us by leading Sommelier Samantha Payne. We look forward to creating a seamless event that is special for you and your guests.

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FOOD | BEVERAGE PACKAGE PRICES

LUNCH RECEPTION – 2 COURSE $105 per person Monday – Friday Only 2.5 Hour Duration Arrival Drinks 2 Course Premium Menu Selections Premium Beverage Selection Minimum 50 guests (Quayside Room) Minimum 100 guests (Harbourside Room) LUNCH RECEPTION – 3 COURSE $135 per person Monday – Friday Only 4 Hour Duration Arrival Drinks 3 Course Deluxe Menu Selections Premium Beverage Selection Minimum 50 guests (Quayside Room) Minimum 100 guests (Harbourside Room) ADDITIONALS Alternative Entrée, Main, Dessert Pre Lunch or Dinner Cold Canapés Sides Welcome Cocktail Pre Lunch or Dinner Spirits Package Corkage Deluxe Beverage Upgrade Superior Beverage Upgrade Public Holiday Surcharge Sunday Surcharge Special diet - Vegetarian Special diet - Other than vegetarian All prices are exclusive of gst

$4 per person, per course $5 per person, per canapé $7 per person, per side $12 per person $20 per person Not Applicable Price on application Price on application 20% 10% Complimentary Prices on application 03

FOOD | BEVERAGE PACKAGE PRICES

DINNER RECEPTION - PREMIUM $155 per person Monday – Thursday Only 4 Hour Duration Arrival Drinks 3 Course Deluxe Menu Selections Deluxe Beverage Selection Minimum 50 guests (Quayside Room) Minimum 100 guests (Harbourside Room) DINNER RECEPTION – DELUXE $165 per person 5 Hour Duration Arrival Drinks 3 Course Deluxe Menu Selections Deluxe Beverage Selection Minimum 50 guests (Quayside Room) Minimum 100 guests (Harbourside Room) DINNER RECEPTION – SUPERIOR $205 per person 5 Hour Duration Arrival Drinks 3 Course Superior Menu Selections Superior Beverage Selection Minimum 50 guests (Quayside Room) Minimum 100 guests (Harbourside Room) ADDITIONALS Alternative Entrée, Main, Dessert Pre Lunch or Dinner Cold Canapés Sides Welcome Cocktail Pre Lunch or Dinner Spirits Package Corkage Superior Beverage Upgrade Public Holiday Surcharge Sunday Surcharge Special diet - Vegetarian Special diet - Other than vegetarian All prices are exclusive of gst

$4 per person, per course $5 per person, per canapé $7 per person, per side $12-16 per person $20 per person Not Applicable Price on application 20% 10% Complimentary Prices on application 04

PRE LUNCH | DINNER COLD CANAPES

SEAFOOD Smoked Salmon on Toasted Brioche, Tomato & Coriander Salsa Smoked Rainbow Trout, Caramel Chilli Paste Betel Leaf Spencer Gulf Prawn on White Polenta & Spicy Jam (gf) Crab and Mango Rice Paper Roll with Spiced Coconut Jam (gf) Keta Caviar and Egg Bruschetta, Avocado, Red onion Smoked Trout Omelette Roll with Paprika Aioli (gf) MEAT Asparagus Tips in Bresola, Crostini, Light Truffle Mayonnaise Beef Fillet Carpaccio, Fresh Horseradish Cream on Crostini Chermoula Rubbed Lamb, Pumpkin Hommus on Crostini Crispy Pork Salad on Wonton with Sesame Shoyu Duck Parfait Macaroons with Quince Jelly & Black Sesame (gf) Harry’s Bar Chicken & Walnut Sandwich Pear, Snow Pea & Goat’s Cheese Wrapped in Pata Negra (gf) Shredded Duck Betel Leaf Roll with Nuoc Cham & Peanuts (gf) VEGETARIAN Emmenthal Gougers with Truffled Mushrooms and Chive Cream (v) Goats Cheese Brulee with Chipotle Jam (v, gf) Herb Rolled Holy Goats Cheese, Ash Pear (v, gf) Pomello, Green Mango & Candied Coconut Betel Leaf (v, gf) Stuffed Piquillo Peppers, Goats Curd, Olive Soil (v, gf) Artichoke, Truffle & Parmesan Tarts (v) Bhel Puri Chickpea and Tamarind Salad on Rice Crisp (v, gf) Blue Cheese and Walnut Mille Feuille (v) Cep Macaron, Roasted Sweet and Sour Turnip (v, gf) v – vegetarian gf – gluten free

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LUNCH MENUS

ENTRÉE Dukkah Crusted Beef Tagliata, Horseradish Crème, Eggplant Caponata & Herb Oil (gf) Holy Goat’s Mousse, Toasted Quinoa Salad, Charred Aubergine & Pomegranate (v) Pressed Ham Hock Terrine, Sunflower Seed Granola & Mustard Dressing Kingfish Sashimi, Gremolata, Pine Nut Cranberry Salad & Parmesan Crackling (gf) Beetroot Tarte Tatin, Wasabi Pea Puree & Herb Salad (v) MAIN Chermoula Barramundi, Smoked Heirlooms, Baby Leeks & Citrus Aioli (gf) Cape Grim Beef Fillet, Carrot Ginger Puree, Brussels Sprouts & Gruyere Gratin Potato Marjoram Roasted Ballotine of Organic Chicken, Cauliflower Skordalia & Heirloom Carrots (gf) Braised Pork Belly, Maple Butternut, Toasted Buckwheat Pilaf & Sichuan Pineapple Sambal Roasted Salmon, Fragrant Aubergine, Sticky Rice & Mango Pico de Gallo Lamb Shank Tagine, Harissa Roasted Parsnip, Vermicelli Mougrabieh & Spinach Puree DESSERT Frangelico Affogatto, Opera Gateau & Espresso Ice Cream Bitter Chocolate & Raspberry Fudge, Cocoa Cigar & Cocoa Nib Chantilly Passionfruit & Mango Pavlova, Strawberry Salad, Rose Jelly (gf) Chocolate Caramel & Hazelnut Roulade, Pomegranate & Ale Roasted Pear Pineapple Tatin, Pistachio White Chocolate Crumble & Cardamom Chantilly COFFEE Campos Espresso Coffee & T2 Tea Selection, Petit Fours Sourdough Rolls & Butter v – vegetarian gf – gluten free

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DELUXE DINNER MENUS

ENTRÉE Shredded Pig’s Cheek ‘Schnitzel’, Gala Apple, Hazelnut Quinoa Salad & Celery Root Crispy Duck, Israeli Cous Cous, Pomegranate Dressing, Pickled Pear & Gruyere Salad Confit Organic Chicken, Caesar Condiment & Reggiano Custard Duet of Huon Ocean Trout, Heirloom Beetroot Salad, Smoked Crackling Dust & Parsley Coulis Grilled Hervey Bay Scallops, Chorizo Marmalade, Fennel, Truffle Dressing (gf) 62oC Farm Egg, Quinoa Salad, Parmesan Crackling & Shiitake Coulis (v) Tuna Tartare with Burnt Eggplant Relish & Cumin Aioli (gf) MAIN Crispy Highland Pork, Quince Glaze, Lentils & Celeriac Puree (gf) Junee Lamb Loin, Organic Olives, Cured Lemon Aioli & Pecorino Polenta Slow Braised Beef Shortribs, Maple Glazed Parsnip, Toasted Buckwheat Pilaf & Charred Leek Roast Organic Chicken, Habanero Polenta, Walnut Pesto & Confit Banana Shallot Grilled Cape Grim Tenderloin, Scorched Onion Petals, Truffle Mash & Persillade Crumble Cape York Barramundi, Roast Cabbage, Mussel Butter & Bone Marrow Croquette Teriyaki Hapuka, Sweet Potato Puree, Sichuan Aubergine & Grapefruit Condiment (gf) DESSERT Bitter Chocolate Marquis, Smoky Maple Bacon Caramel & Charred Pear Crème Catalan, Poached Rhubarb, Fig & Licorice (gf) Orange Saffron Curd Tart, Sweet Crispy Bits, Valrhona Chocolate Mousse Passionfruit Curd VoVo, Coconut Marshmallow & Crunchy Sable Roasted Pear, Cornflake Pannacotta, Chocolate Crumble & Brown Butter Caramel COFFEE Campos Espresso Coffee & T2 Tea Selection, Petit Fours Sourdough Rolls & Butter v – vegetarian gf – gluten free

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SUPERIOR DINNER MENUS ENTREE 62oC Farm Egg, Soft Polenta, Duck Sugo & Shiitake Mushrooms Pomegranate Glazed Quail, Blood Orange Fennel Salad, Grilled Haloumi & Date Relish (gf) Sichuan Pepper Cured Hamachi, Wasabi Chantilly, Pumpernickel Crumble & Curry Oil Smoky Bay Scallops, Mushrooms, Seaweed Emulsion & XO Crumbs Sweetcorn Pannacotta, Spanner Crab Cookie, Yamba Prawn & Madagascar Dressing Wild Mushrooms From a Bag, Cippolini Onions, Brioche Toast & Parmesan Curd (v) Smoked Jack’s Creek Beef Tataki, Radishes, Wood Sorrel Horseradish & Heirloom Jam MAIN Organic Chicken, Wild Mushroom Grits, Fava Beans, Guanciale Crumble & Charred Leeks 24 Hour Braised Wagyu Beef, Heirloom Carrots, Kimchee Condiment & Gruyere Semolina Slow Cooked Duck, Pear Ash Puree, Sweet Onion, Chestnuts & Kale (gf) Cape Grim Tenderloin, Verjus Poached Field Mushrooms, Button Squash & Herb Coulis (gf) Roasted Blue Eye Trevalla, Shellfish Mougrabieh, Saffron Rouille & Fresh Herbs Buttered Hapuka, Jardiniere Vegetables, Warrigal Greens & Vadouvan Emulsion (gf) Miso Lamb, Smoked Wasabi Potato, Shiso Dressing & Roast Carrots DESSERT Rose Rice Pudding, Coconut Meringue, Pistachio Halva Crunch & Fresh Berries Honey Walnut Quark Bar, Chestnut Anglaise & Manuka Flakes Chocolate Salted Pretzel Cake, Mascarpone, Layered Chocolate Truffle Japonaise, Kirsch Anglaise & Cherry Compote Strawberries & Cream Pannacotta, with Gel, Compote & Shortbread Crumble COFFEE Campos Espresso Coffee & T2 Tea Selection, Petit Fours Sourdough Rolls & Butter SIDES (additional $7 per person, per side) Rocket & Parmesan Salad with Balsamic Dressing Heirloom Tomato & Cherry Bocconcini Salad with Red Wine Dressing Crispy Rosemary Chat Potatoes with Herb Sea Salt Steamed Green Beans with Garlic Butter & Almonds Paris Potato Puree & Truffle Oil Roasted Heirloom Carrot with Honey & Thyme Buttered Brussels Sprouts All prices are exclusive of gst v – vegetarian gf – gluten free

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BEVERAGE PACKAGES PREMIUM PACKAGE Tatachilla Sparkling NV Cockfighters Ghost “Grey” Semillon Sauvignon Blanc 30 Mile Shiraz Asahi, Hahn Premium Light Beer Traditional Ginger Beer with Fresh Lime & Bitters Lightly Sparkling Water DELUXE PACKAGE Sparkling Wines (Select One) Restless Rebel Blanc de Blanc Cockfighters Ghost Chardonnay Pinot Noir White Wines (Select One) Knappstein “Beaumont” Sauvignon Blanc Semillon Knappstein “Beaumont” Chardonnay Red Wines (Select One) Optimiste Marquis Knappstein “Beaumont” Cabernet Merlot Asahi, Hahn Premium Light Beer Apple Thief Pink Lady Cider Traditional Ginger Beer with Fresh Lime & Bitters Lightly Sparkling Water SUPERIOR PACKAGE Sparkling Wines (Select One) Bridgewater Mill Chardonnay Pinot Noir NV Tempus Two Blanc de Blanc NV Taltarni “T” NV Brut White Wines (Select One) Philip Shaw “The Architect” Chardonnay Cockfighters Ghost “Black” Pinot Gris Ara Sauvignon Blanc Red Wines (Select One) Seville Estate “The Barber” Pinot Noir Cockfighters Ghost “Black” Shiraz Cabernet Merlot Rymill “The Dark Horse” Cabernet Sauvignon Asahi, Hahn Premium Light Beer Apple Thief Pink Lady Cider Traditional Ginger Beer with Fresh Lime & Bitters Lightly Sparkling Water

Package prices are subject to change after 1st August 2016. Package prices will not change for any confirmed bookings made prior to 1st August 2016.

PRE DINNER SPIRITS PACKAGE 45 Minutes Maximum Duration Johnnie Walker Red, Absolute Vodka, Gordons Gin, Jim Beam Bourbon, All Spirits Include Mixers Wines may be subject to availability 09

IMAGES: JASON LOUCAS FOR BIOTA DINING

INTRODUCING JAMES VILES | BIOTA DINING

INTRODUCING JAMES VILES I BIOTA DINING Fresh Catering is proud of our partnership with James Viles, chef and owner of two hatted Biota Dining in Bowral and the vision we share to strengthen our commitment to the passions that define Biota Dining: sustainability, local produce and botanical ingredients. James has created a series of signature four course menus and interactive culinary installations to bring a taste of Biota Dining to the Museum of Contemporary Art Australia. Each dish has been carefully

crafted focusing on organic produce, artisanal ingredients and propagated and foraged botanicals to bring paddock, plant and plate closer together allowing you to experience Biota Dining’s celebrated cuisine. ‘‘These menus are created using what we have at hand; they reflect the region and highlight the relationship between the raw ingredient, the growers and us ‘ the cooks’. ‘’ – James Viles

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4 COURSE PREMIUM DINING MENU $270 per person (Minimum 50 people)

4 COURSE PREMIUM DINING MENU JAMES VILES | BIOTA DINING

RECEPTION 5 Hour Duration Arrival Drinks 4 Course Menu Selections Superior Beverage Selection (See Page 9) Minimum 50 guests (Quayside Room) Minimum 100 guests (Harbourside Room) ADDITIONAL Matching Wine and Beverage Upgrade $30 per person (See Page 13) CANAPES (+$6 per canape) Trout Cured in Acacia with Molasses and Rye Bread Creamed Dory Roe, Charcoal and Pickled Lettuce Salted Cucumber, Bean Paste and Chickpea Shoots Chevre Croquettes with Pine Salt Crab, Fennel and Gruyere Toasts Duck Rillettes, Carrot Marmalade on Rye MENU ONE Spanner Crab and Pomelo Dressed in Fried Fish Bone Juices Hay Smoked Hen, Creamed Corn and Sprouted Grains Wild Apple and Fennel Sorbet Whipped Chocolate, Grilled Quince and Milk Granita Campos Espresso Coffee & T2 Tea Selection, Petit Fours

MENU THREE Fresh Sheep’s Cheese from Pecora Dairy, Onions Cooked in their own Juices Roast Berkshire Pork Belly with Acidic Pears Cooked in Whey Cow’s Milk Blue, Truffled Honey and Lavender Oil Yoghurt Sorbet, Grilled Persimmon and Burnt Meringue Campos Espresso Coffee & T2 Tea Selection, Petit Fours Vegetarian and gluten free menus available upon request.

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IMAGE: JASON LOUCAS FOR BIOTA DINING

MENU TWO Raw Kingfish and Pickled Kohlrabi, Almond Oil and Onion Crème Beef Rib-Cap Cooked over Coals, Smoked Beetroot and Prune Paste Lilly Pilly Juices, Whipped Brie and a Cracker made from Ancient Grains Warm Milk Cake with Jersey Milk Ice Cream and Honey from Biota’s Bees Campos Espresso Coffee & T2 Tea Selection, Petit Fours

IMAGES: JASON LOUCAS FOR BIOTA DINING

CULINARY INSTALLATIONS JAMES VILES | BIOTA DINING

THE PEAR TREE (Minimum 50 guests) $45 per person An inspiring sensory experience as pear is matched with cheese in a remarkable installation that will leave a lasting impression. Set around a pear tree with sheets of dried paper pear leaves hanging from the branches. Guests are invited to pick a leaf from the tree and one our chefs will add Dairy Bloomy soft cheese, fresh curd and blue cheese from Southern Highlands Pecora Dairy onto each piece with native pepper condiment.

THE SALT LICK (Minimum 50 guests) $45 per person Bring pasture to plate through this popular installation of pink Himalayan salt licks (used in the paddock for cattle to lick as a source of essential minerals). Wagyu beef, glazed in molasses and coated in puffed amaranth sits on top of skewers that are placed into the salt blocks. Served hot with single origin wheat noodles, dressed in thickened broth, it’s always popular with guests.

Prices are exclusive of gst

Prices are exclusive of gst

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MATCHING WINES & BEVERAGES JAMES VILES | BIOTA DINING

IMAGES: JASON LOUCAS FOR BIOTA DINING

These wines have been carefully chosen to compliment the organic produce and artisanal ingredients found in the James Viles menus. Each wine displays distinctive natural characters and showcases unique vineyards where the wines have been handcrafted using minimal intervention practices.

ON ARRIVAL Billecart Salmon NV Rolf Binder ‘Eden Valley’ Riesling Huntaway ‘Central Otago’ Pinot Noir Little Creatures Pale Ale, Hahn Premium Light Beer Apple Thief Pink Lady Cider Traditional Ginger Beer with Fresh Lime & Bitters Lightly Sparkling Water

LUNCH | DINNER Rolf Binder ‘Eden Valley’ Riesling Huntaway Reserve ‘Gisborne’ Chardonnay Huntaway ‘Central Otago’ Pinot Noir Petaluma ‘The Hundred Line’ Cabernet Sauvignon Wines may be subject to availability

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FLOWERS

FLOWERS BY FRESH Let our resident Florist, Andrew Birley, add a beautiful and professional touch to your event. Andrew brings over 20 years of experience in planning and creating beautiful floral arrangements designed to enhance your event and to suit your budget. Phone: 02 8399 3055 Email: [email protected] FOR YOUR EVENT CONTACT For more information on catering packages for holding your event at the MCA roof top venues contact Julie Little at Fresh Catering. Phone: 02 9245 2461 Email: [email protected] Website: www.freshcatering.com.au Unless credited all images exclusively photographed and styled by Fresh Catering. Flowers by Andrew Birley - Fresh Catering resident stylist.

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