SYDNEY THEATRE COMPANY WEDDING

TABLE OF CONTENTS

Page 3 ABOUT FRESH CATERING Page 4 WEDDING PACKAGE PRICES Page 5 DELUXE LUNCH & DINNER MENUS Page 6 SUPERIOR LUNCH & DINNER MENUS Page 7 ROAMING DINNER MENU Page 8

SHARING DINNER MENU

Page 9 COLD CANAPES Page 10 HOT CANAPES & DESSERT CANAPES Page 11 GOURMET PLATES & BOWLS Page 12 STYLED FOOD BARS Page 13, 14 INTRODUCING JAMES VILES I BIOTA DINING & MENU Page 15 JAMES VILES CULINARY INSTALLATIONS YOUR EVENT CONTACT Phone: 02 8399 3055 Email: [email protected] Website: w ww.freshcatering.com.au

Page 16 JAMES VILES MATCHING WINES & BEVERAGES Page 17 BEVERAGE PACKAGES Page 18 FRESH FLOWERS & STYLE

OUR BACKGROUND

REPUTATION 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 Guestal 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 can deliver world class dishes at every event. In a partnership that is the first of its kind for us 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. 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 elevate our catering to a new level of excellence. 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. 03

WEDDING PACKAGE PRICES

COCKTAIL RECEPTION 5 Hour Duration 6 Cold and Hot Canapés 1 Bite & Bit, Slider or Home Made Pie 3 Gourmet Plates or Bowls 1 Dessert Canape Premium Beverage Selection Service of Food and Beverage Catering Equipment

$160 per Guest

DINNER RECEPTION – ROAMING 5 Hour Duration Arrival Drinks 6 Hot & Cold Canapes Main Course Deluxe Selection Platters of Dessert Canapes (4 per Guest) Deluxe Beverage Selection Catering Equipment Minimum Numbers Apply

LUNCH & DINNER RECEPTION – DELUXE 5 Hour Duration Arrival Drinks 3 Course Alternate Deluxe Menu Selections Deluxe Beverage Selection Service of Food and Beverage Catering Equipment Minimum Numbers Apply

$205 per Guest

ADDITIONALS Children’s Meals Champagne on Consumption Welcome Cocktail Corkage Public Holiday Surcharge Menu Tasting Minimum Catering Spend

$35 for 2 course Price on Consumption $16 per Guest Not Applicable 20% Complimentary for 2 Guests $18,500

LUNCH & DINNER RECEPTION – SUPERIOR 5 Hour Duration Arrival Drinks 3 Course Alternate Superior Menu Selections Superior Beverage Selection Service of Food and Beverage Catering Equipment Minimum Numbers Apply

$225 per Guest

CAPACITY

200 Sit Down 400 Stand Up

DINNER RECEPTION – SHARING $225 per Guest 5 Hour Duration Arrival Drinks 6 Hot & Cold Canapes or Alternate Deluxe Entree Table Buffet Mains & Sides Platters of Dessert Canapes (select 4 dessert canapes) Deluxe Beverage Selection Catering Equipment Minimum Numbers Apply

$195 per Guest

VENUE HIRE $5,000 (Reception Only. Based on 5 Hours + 2 Hour bump in. Includes use of existing furniture, crockery, glassware, linen, cutlery ADDITIONAL HIRE

$500 per hour

SECURITY COSTS $1,000 Prices exclude gst.

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LUNCH & DINNER MENUS

DELUXE ENTREE Crispy Confit Duck, Charred Apple, Celeriac & Hazelnut Quinoa Salad Silken Poached Chicken, Aubergine Relish & Minted Courgette Salad Miso Cured Petuna Salmon, Woodland Herbs & Pickled Heirlooms Gf Grilled Hervey Bay Scallops, Chorizo Marmalade, Truffled Fennel Salad Flavours of Parmesan Cheese, Salad of Ancient Grains V Herb Crusted Tuna Sashimi, Spiced Bean Salad, Balsamic Caramel Gf MAIN Crispy Highland Pork, Quince Glaze, Lentils & Celeriac Puree Junee Lamb Rack Cassoulet, Aged Cheddar Polenta, Heirloom Vegetables Roast Cape Grim Tenderloin, Silky Paris Mash, Daube Jus Crispy Roast Chicken, Medjool Dates, Pumpkin Seed Hummus, Caponata Jus Slow Braised Wagyu Shortribs, Maple Glazed Parsnip, Toasted Buckwheat Pilaf, Charred Leek Cape York Barramundi, Crispy Seasonal Vegetables, Shellfish Emulsion Sauteed Mulloway, Variation of Courgettes, Roast Vine Tomato Sauce DESSERT Belgian Chocolate Marquise, Dulce de Leche Custard & Cocoa Nib Crackling Gf Crème Catalan, Stewed Season’s Fruits, Fig & Licorice Gf Orange Saffron Curd Tart, Crispy Caramel Lace & Soft Chocolate Roast Pineapple Clafoutis with Passionfruit Marshmallow & Mango Molasses Roasted Apple Terrine, Walnut Genoa Cake, Toasted Granola Pana Cotta COFFEE Campos Coffee & T2 Tea Selection, Petit Fours, Petit Fours Sourdough Rolls & Butter

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LUNCH & DINNER MENUS

SUPERIOR ENTREE Bendele Farms Duck, Quinoa Granola Salad, Pomegranate Dressing Roasted Boneless Quail, Garden Herbs, Soft Egg, Porcini Coulis Citrus Cured Hiramasa Kingfish, Caviar Chantilly, Pumpernickel & Curry Oil Jervis Bay Scallops, Wild Mushrooms, Seaweed Emulsion & XO Crumbs Queensland Spanner Crab, Minted Courgette Salad, Black Garlic Remoulade Southern Highlands Mushrooms, Cippolini Onions, Brioche Bruschetta & Parmesan Curd V Smoked Jack’s Creek Beef Tenderloin, Radishes, Wood Sorrel, Chlorophyll, Heirloom Jam MAIN Roasted Organic Chicken, Baby Leeks, Truffled Dauphinois, Vichy Carrots gf 24 Hour Braised Wagyu Beef, Heirloom Carrots, Kimchee Condiment & Gruyere Semolina gf Bangalow Pork 2 Ways, House Pickled Vegetables, Cippolini Confit gf Hunter Valley Tenderloin, Braised Barley, Smoked Bordelaise Crouton, Scallions Roasted Blue Eye Trevalla, Shellfish Mougrabieh, Saffron Rouille & Fresh Herbs Buttered Hapuka, Jardiniere Vegetables, Warrigal Greens & Spiced Emulsion gf Pink Roasted Lamb, Truffled Mushroom Pie, Glazed Root Vegetables DESSERT Pandanus Silken Rice, Coconut Meringue Shards, Peanut Brittle Crème Caramel Chocolate Truffle “Cookie”, Raspberry, Manuka Honey Classic Pavlova, Halva Mascapone, Scarlet Berries Gf Chocolate Truffle Japonaise, Kirsch Anglaise & Cherry Compote Gf Buttermilk Pannacotta, Raspberries, Salted Caramel Doughnut Deconstructed Lemon Blueberry Cheesecake COFFEE Campos Espresso Coffee & T2 Tea Selection, Petit Fours Sourdough Rolls & Butter

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ROAMING DINNER MENU

ROAMING ENTRÉE CANAPES Select 6 Hot & Cold Canapes from Canape List 50/50 MAIN – SELECT TWO Chicken Pave with Corn & Buttermilk Bread Sauce, Snow Peas & Crispy Skin Slow Cooked Duck, Pear Ash Puree, Sweet Onion, Chestnuts & Kale Roasted Blue Eye Trevalla, Shellfish Mougrabieh, Saffron Rouille & Fresh Herbs Grilled Beef Fillet, Roast Garlic Puree, Crispy Potato Scales & Miso Ranch Sauce Rangers Valley 400 Day Grain Fed Tri Tip with Smoked Carrots & XO Sauce Miso Lamb, Smoked Wasabi Potato, Shizo Dressing & Roast Carrots DESSERT CANAPE PLATTERS Select 4 Dessert Canapes from Canape List COFFEE Campos Espresso Coffee & T2 Tea Selection, Petit Fours Sourdough Rolls & Butter

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SHARING DINNER MENU

SHARING ENTRÉE OPTIONS (Select One) Select 6 Hot & Cold Canapes from Canape List Alternate Deluxe Entrees MAIN DISHES FOR THE TABLE (Select Two) Crispy Skin Salmon, Marinated Fennel & Leeks with Saffron Rouille Organic Roast Lemon Chicken, Wild Garlic Aioli & Sauce Vierge Braised Lentil & Buffalo Mozzarella Moussaka with White Sauce & Eggplant Roasted Barramundi, Balsamic Radicchio & Skordalia Slow Roasted Lamb Shoulder, Rosemary & Garlic Riverina Grain Fed Beef Marinated in White Miso Paste, Wasabi Mayonnaise, Toasted Sesame Seeds Ferron Risotto With Spinach, Chevre Goats Cheese & Fresh Peas Roast Lamb with White Beans, Rocket & Salsa Verde Roast Fillet of Beef with Hollandaise Sauce Confit Duck Leg, Roasted Root Vegetables Bbq Atlantic Salmon Nicoise Salad SIDES (Select Three) 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 DESSERT CANAPE PLATTERS Select 4 Dessert Canapes from Canape List COFFEE Campos Espresso Coffee & T2 Tea Selection, Petit Fours Sourdough Rolls & Butter

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CANAPES COLD CANAPES Beetroot Cured Petuna Ocean Trout Éclair with Keta Chantilly Bermagui Tuna Tartare, Pineapple, Tapioca Crisps gf Crab & Fava Bean Frittata, Saffron Crème Fraiche gf Crab & Mango Rice Paper Rolls, Nahm Jim gf Cured Huon Salmon on Pea Blinis with Keta Crème Fraiche Cured Salmon, Buttermilk Scones, Hickory Smoked Crème Fraiche Curried Crab & Toasted Coconut Tartlet, Mascarpone Ginger Shrimp Rice Paper Rolls, Tamarind Sauce gf Herbed Cream Cheese Oreo, Keta Caviar Mini Lobster & Spring Pea Frittata, Smoked Crème Fraiche gf Prawn Cocktail Harry’s Bar Sandwich Smoked Huon Salmon, Corn Cake, Date & Lime Jam Smoked Snowy River Trout Betel Leaf, Caramel Chilli gf Aged Beef Gravlax, Caper Remoulade, Crisp Potato gf Asparagus Tips in Bresaola, Crostini, Light Truffle Mayonnaise Blackmore Wagyu Bresaola Crouton, Horseradish Cream Dry Aged Angus Beef, Truffled Brioche Soldier, Tarragon Crème Duck Liver Parfait & Brioche Dome Duck Parfait Éclair, Dried Fruit Chutney Ham Hock Terrine on Rye Crostini, Pickled Carrot Pear, Snow Pea & Goat’s Cheese Wrapped in Pata Negra gf Peking Duck Pancakes with Hoisin Sauce & Scallion Shredded Duck Betel Leaf Roll with Nuoc Cham & Peanuts gf Smoked Beetroot Macaron, Home Made Duck Parfait, Pickled Raisin gf Smoked Duck Crostini, Green Peppercorn & Orange Condiment Spicy Chicken Betel Leaf with Ground Rice & Nahm Jim gf Artichoke, Truffle & Parmesan Tart V Chickpea Socca Crisp, Whipped Holy Goat’s Gurd v gf Eggplant Caviar & Slow Roasted Cherry Tomato Tart v Emmenthal Profiterole, Truffled Mushroom & Chive Cream v Goat’s Cheese & Confit Tomato on Oat Cookie, Salsa Verde v Hawaiian Black Salt Macaron, Truffled Duxelle v gf Herb Rolled Goat’s Cheese Lollipops gf Parmesan Shortbread with Aubergine Relish & Cherry Tomato v Roasted Wild Mushrooms & Truffle Cream Puff Tart v Smoked Beetroot Macaron, Chive & Whipped Feta v gf Spice Crusted Cream Cheese Truffles v gf Tostada Crisp with Spiced Roasted Corn , Sour Cream & Guacamole v Truffled Artichoke & Holy Goat’s Cheese Cornet, Olive Crumbs v Vegetarian Rice Paper Rolls, Nahm Jim v gf

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CANAPES

HOT CANAPES Baby Baked Potatoes, Beetroot Caviar, Wasabi Crème Fraiche gf Chermoula Spiced Swordfish, Prosciutto & Orange Dressing gf Cuttlefish Arancini, Moroccan Lemon Dressing Mini Snapper Pie with Smoked Tomato Relish Ocean Trout and Soft Herb Cromesquis Salmon & Dill Cakes, Remoulade Sauce Smoked Trout & Sunflower Seed Arancini with Tarragon Aioli Thai Spiced Crab Cake, Mango-Daikon Salsa Balinese Beef Satays, Coconut Chimichurri Beef Tenderloin Skewers in Acacia Honey, Crushed Salted Peanuts gf Bone Marrow & Onion Tartlet, Gremolata Condiment Chicken & Corn Fritters, Thai Chilli Sauce Chilli Caramel Pork Belly, Warm Caramel & Prawn Fur gf Malaysian Beef Satays, Spicy Peanut Sambal Merguez Sausage Roll with Smoked Paprika Relish Mini Chicken Mushroom & Leek Pie Mini Lamb Pie, Minted Pea Mash Punjabi Chicken Kebabs, Mint Raita gf Sicilian Meatballs with Puttanesca Sauce Aged Brie & Truffled Olive Cromesquis v Baby Baked Potato with Heidi Gruyere & Horseradish v,gf Bubble & Squeak Croquette, Quail Egg, Chive Crème Fraiche v Coriander & Corn Fritter, Chilli Caramel v Crispy Fried Baby Beetroot with Mustard Crème v Fried Beetroot & Ricotta Ravioli, Sage Nut Butter, Parmesan Fur v Lentil & Quinoa Croquette, Mustard Relish, Tzatziki v Mini Thai Style Pumpkin, Spinach & Pinenut Pie v Petit Pea, Truffle & Buffalo Mozzarella Arancini v Smoked Cheddar & Sesame Cromesqui v Swiss Brown, Truffle & Grana Padano Arancini v Warm Double Baked Goat’s Cheese Souffle, Hazelnut Sauce v gf v – vegetarian gf – gluten free

DESSERT CANAPES Brioche Doughnuts with Lemon Curd & Lavender Sugar Candied Fig & Pistachio Cheesecake Choc-Chilli Cake Pops Choc-Coffee Cake Pops Choc-Orange Cake Pops Couverture Logs gf Earl Grey Bergamot Macaron gf Frangelico Hazelnut Praline Macaron gf Frangipane Tart with Salted Green Apple Grand Marnier Macaron gf Habanero Ganache Macaron gf Limoncello Meringue Tartle Macadamia Nut Rocky Road gf Mini Peppermint & Choc Chip Cheesecake Pistachio Nut Nougat gf Raspberry Ganache Macaron gf Raspberry Rosewater Macaron gf Triple Chocolate Gooey Brownie Triple Chocolate Macaron gf White Chocolate Fudge gf

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GOURMET PLATES & BOWLS BITE & A BIT Coconut Crusted King Prawns, Green Nahm Jim Cured Ocean Trout Nicoise in Tostada Crisp Harissa King Prawn Skewer with Citrus Mayonnaise Paprika King Prawn Skewer with Romesco Sauce Smoked Chorizo & Calamari Brochette with Paprika Aioli gf Tandoori Gulf Prawn, Spicy Mango Relish Banh Mi- Vietnamese Baguette with Pulled Pork, Tangy Pickles & Sriracha Aioli Beef Bourguignon Croquetta with Truffled Aioli & Celeriac Slaw Chicken Shawarma with Sumac Pickles & Smoky Aubergine Momofuku Pork Bao with Salted Cucumber & Sriracha Aioli Morcilla Sausage and Mash Tart Pulled Chicken Soft Roll with House Pickles & Buttermilk Ranch Dressing Pulled Pork & Shrimp Tortillas with Peanut Relish, Pickled Cucumber & Pineapple Soft Tortillas with Shredded David Blackmore Beef Brisket, Crispy Pickles Steak Slider with Smoked Cheese & Spiced Ketchup Field Mushroom, Olive & Taleggio Pizza V Goat’s Cheese, Caramelized Onion & Fire Roasted Pepper Quesadilla V Grilled Asparagus, Olive & Fontina Schiacciata V Haloumi Skewer, Grilled Courgette, Cherry Tomato & Mint Gremolata V Leek & Baby Spinach Tart, Honey Gorgonzola & Red Chard Leaves V Manoushi with Harissa Potatoes & Zaatar V Mozzarella, Kale & Sundried Tomato Schiacciata V Wild Mushroom, Kale & Goat’s Cheese Pizza, Truffle Oil V SLIDERS Aussie Slider: Beef, Tomato Chilli Relish, Beetroot, Cheese, Pineapple Broadbean Falafel Slider, House Pickles, Hummus, Labne V Calamari & Goat’s Curd Slider, Smoked Chipotle Relish, Fresh Herbs Chicken Schnitzel Slider with Bacon & Melted Maffra Cloth Cheddar Corn & Coriander Slider, Guacamole, Smoked Chilli & Tomato Relish V Eggplant Parmy Slider, Greek Salad Condiment, Spicy Relish V House Corned Beef Po Boy with American Mustard & Sauerkraut Korean Bulgogi Beef Slider with Sesame Soy Glaze, Kimchee Salad Oregano Lamb Slider, Olive Tapenade Sliced Brisket Po Boy with Texas Slaw & Tabasco Pickle Wagyu Beef Slider, Tomato Chilli Relish, Cheese, Lettuce GOURMET PLATES Beer Battered Flathead Fillets, Chips, Mushy Pea, Lemon Aioli Braised Shin of Beef, Silky Mash, Horseradish Sauce gf Huon Salmon Nicoise Salad with Kipfler Crisps & Hunter Valley Olive Oil gf Korean Fried Chicken with Kecap Manis Aioli & Kimchi Salad

Lemon Cured Ocean Trout, Crushed Potatoes, Caper Tarragon Remoulade gf Nasi Goreng with Shredded Omelette, Spicy Sambal & Aromatic Herbs gf Peking Honey Roasted Duck, Egg Fried Rice, Hoisin Sauce gf Popcorn Shrimp Spicy Aioli, Chilli & Nori Spice Roast Corn Fed Chicken with Rosemary Kipflers & Ranch Dressing gf Roast Tandoori Game Hen, Lentil Dhal, Onion Bhajee, Raita Rosemary & Anchovy Crusted Lamb Cutlet, Salsa Verde, Cajun Slaw Slow Cooked Atlantic Salmon, Alumettes Potatoes, Sauce Vierge gf Sumac Crusted Beef Salad with Chilli Jam, Chickpeas, Olives & Eggplant gf Swordfish with Tomato Salsa & Garlic Mash gf Chickpea Battered Calamari with Parsley Salad & Burnt Aubergine Relish gf Beef Masala with Coconut Rice gf Lemon Pepper Tuna Steak with Potato Wedges & Olive Aioli gf Veal Schnitzel with Potato Dill Salad & Pickles Crab, Camembert & Fusilli Frittata with Spicy Tomato Sugo Baked Ricotta with Ratatouille & Olive Tapenade v, gf GOURMET BOWLS Bangers & Mash: Gourmet Chipolata, Truffle Mash, Onion Gravy gf Beef Chilli, Chipotle Salsa, Sour Cream & Tortilla Crisps Braised Duck with Green Olives & Garganelli Pasta Braised Middle Eastern Lamb on Freekeh, with Ras el Hanout & Tomato Kasundi Caramelized Root Vegetable & Saffron Ravioli, Broad Beans & Rocket V Catalan Seafood Paella, Gremolata, Hunter Olives gf Crispy Fried Calamari with Crunchy Slaw & Yuzu Aioli Korean Style Tuna Salad, Go Chan Chilli, Sesame Dressing gf Kung Pao Chicken with Sesame Rice & Scallions Lamb Curry, Date & Almond Pilaf, Cumin Yoghurt gf Lamb Shepherd’s Pie with Guinness & Potato Foam gf Malaysian Chicken Curry on Fragrant Rice, Peanut Sambal & Aromatic Herbs gf Moroccan Lamb Tagine, Lemon Cous Cous, Mint Labne Potato Gnocchetti with 4 Cheese Sauce & Olive Crumbs V Potato Gnocchetti with Butternut, Garden Peas, Baby Spinach & Salsa Verde V Potato Gnocchetti with Tomato Ragu & Herbed Ricotta V Soba Noodle Salad, Miso Roasted Atlantic Salmon, Sweet Sesame Sauce gf Soba Salad with Sichuan Aubergine, Asian Mushrooms, Herbs, Tamari Dressing v gf Tandoori Chicken Meatballs on Lentil Dhal, Makhani Sauce, Cucumber Relish gf Truffled Mac ‘n‘ Cheese Vietnamese Chicken Noodle Salad, Nam Pla, Peanuts, Holy Basil gf Yellow Chicken Curry, Jasmine Rice, Cucumber & Chilli Relish gf Penne Marinara with Parmesan Fur Pasta with Pork & Fennel Sausage 11

Styled Food Bar: Sweet Tooth

STYLED FOOD BARS SEAFOOD RAW BAR gf $47 per Guest Market Fresh seafood and live oysters shucked to order by one of our chefs. Set into a carved ice bench, the colours and flavours of the freshest possible shellfish, sashimi and oysters make a wow statement at any event. All served with a range of dipping sauces, lemons, limes and condiments: • Fresh Pacific & Sydney Rock Oysters • Spencer Gulf King Prawns • Hiramasa Kingfish Sashimi • Cured Huon River Salmon • Smoked Tasmanian Salmon & Bay Shrimp Rillettes SALUMERIA $41 per Guest A cornucopia of cured, salted, smoked, brined and raw meats, seafood and vegetables displayed on large wooden boards, along with a range of cheeses, dried fruits and antipasti: • Whole shaved Prosciutto di Parma, San Danielle Ham, Bresaola, • Sopressa, Cacciatore, Pancetta gf • Marinated Mushrooms, Zucchini, Aubergine, Artichokes, Tomatoes • Chargrilled Capsicums v gf • Buffalo Mozzarella, Fontina, Parmigiano Reggiano, Brie v gf • Bruschetta, Grissini, Focaccia v • Olives, Stuffed Peppers v • Cannellini Artichoke Dip v gf • Chickpea Smoked Trout Dip v gf • Arancini, Polpette v SUADERO TACOS $27 per Guest Reminiscent of the San Francisco street vendors, our chefs prepare a range of tacos in front of you, offering traditional and new versions of this popular snack. We offer four fillings, all served with salsa fresca, guacamole, chimichurri, sour cream, nachos and smoky chipotle sauce: • Carnitas Pork with Traditional Mexican Flavours gf • Smoky Barbecue Brisket New Orleans Style gf • Braised Vegetable Mole with Turtle Beans v gf • Spicy Marinated Boneless Chicken Ranchero gf HAWKERS MARKET $27 per Guest Our chefs prepare a range of traditional and modern street market foods from various regions of South East Asia. Rolled and wrapped to order, freshness and bold flavours are the underlying theme in this station. Vietnamese Rice Paper Rolls made to order with a range of different flavours and fillings gf. • Thai Betel Leaf Rolls with Spiced Duck & Coconut Jam • Som Tam Salad with Crispy Fried Chilli Caramel Pork Belly

RISOTTO & POLENTA STATION $23 per Guest Using only the best Vialone Nano risotto rice and organic corn polenta from Italy, our chefs present a range of delicious variations of these Italian classics on large custom-made wooden boards. Your choice of three selections including: • Roasted Wild Mushrooms with Parsley and Gruyere Cream v • Primavera Vegetables with Confit Tomatoes and Basil v • Cuttlefish and Chorizo in Black Ink • Red Braised Pork and Shrimp with Peas and Scallion • Oriental Chicken with Coconut and Sesame • Moroccan Chicken with Chermoula and Aubergine MOROCCAN SOUK STATION $27 per Guest Guests have an opportunity to sample the exotic flavours, textures and tastes of the Mahgreb. A large display of offerings from a Moroccan Souk, incorporating the variety of spices found only in this cuisine: • Lamb & Harissa Tagine with Berber Couscous • Chicken Shawarma with Cumin Laban gf • Spinach Fatayer v • Manoushi with Za’atar v • Lamb Kofta in Pita • Turkish delight v • Baklava v CHEESE STATION $28 per Guest A superior chef’s selection of Australian & Imported cheeses served with a variety of accompaniments including candied fruit and wafers. Sample variety: • Maffra Red Wax Cheddar • Bellingham Blue Cheese • Tarago River Triple Cream Brie $23 per Guest SWEET TOOTH V A treasure trove of lolly jars, homemade sweets and do-it-yourself treat bags await guests on the brightly coloured station. Always great as a dessert alternative, this station leaves a lasting impression on guests and can be used in conjunction with a cake display: • Salty Caramel Popcorn • Mandarin & Manjari Brownie • Assorted Mini Cakes, Délice & Petits Fours • Mini Lollies • Rocky Road v – vegetarian gf – gluten free Prices exclude gst. Please see our James Viles Culinary Installations on Page 13

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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 $295 per Guest (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 Guest (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. Prices exclude gst.

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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 Guest 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 Guest 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. All prices exclude 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 16

BEVERAGE PACKAGES PREMIUM PACKAGE Morgans Bay Sparkling Cuvee NV Morgans Bay Sauvignon Blanc Morgans Bay Cabernet Merlot Asahi, Hahn Premium Light Beer Traditional Ginger Beer with Fresh Lime & Bitters Lightly Sparkling Water DELUXE PACKAGE Dunes & Green Chardonnay Pinot Noir NV 3 Stone Sauvignon Blanc Tempus Two “Silver Series” Shiraz 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 Cockfighters Ghost Sparkling NV White Wines (Select One) Rolf Binder Riesling Wairua River Sauvignon Blanc Kangarilla Road Pinot Grigio Red Wines (Select One) Yering Station Village Pinot Noir Parker Cabernet Sauvignon Audrey Wilkinson Shiraz Asahi, Hahn Premium Light Beer Apple Thief Pink Lady Cider Traditional Ginger Beer with Fresh Lime & Bitters Lightly Sparkling Water PRE DINNER Premium Spirits Package Available Pommery Brut Royal NV Package Available Wines subject to availability

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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. For enquiries: 02 8399 3055 Email: [email protected] 18