W E D D I N G C AT E R I N G PAC K AG E S

Food is intrinsically tied to our emotions. With this in mind, Ultimo Catering & Events endeavour to create a personalised culinary experience for each and every wedding. Modern cuisine is carefully designed to tantalise taste buds and emotions with flavor, texture and timeless presentation. Our Wedding Coordinator guides couples through every step of selecting their menu, from tastings to the final event, ensuring that every detail will exceed expectations. describe your vision, and we’ll suggest exquisite menu items, and beverages to suit. Feed your imagination!

ULTIMO WEDDING PACKAGES

Simplicity Package $65 / pp Three canapes Set Entrée Alternate drop main Your wedding cake plated

Timeless Package $75 / pp Four canapes Alternate drop entrée Alternate drop main Your wedding cake plated

Opulence Package $90 / pp Five canapés Amuse-Bouche Alternate drop entrée Alternate drop main course Alternate drop dessert Your wedding cake plated or Ultimo personalised bomboniere

UPGRADES

B EV E R AG E PAC KAG ES Ultimo Catering have an extensive beverage menu with many Western Australian wines & boutique beers.

Table Buffet Package $55 / pp

Select from our unique and modern upgrade options to add your personal flair to your menu.

Selection of breads & accompaniments Two main dishes Three salads Three sides Three desserts

Our wedding coordinator can suggest the best accompaniments that are sure to leave your guests with a memorable experience. M E N U TAST I N G S

All Ultimo packages include menu tastings Equipment & staffing are additional costs priced on request

There’s only one way to be confident with your menu choices. Select menu items that appeal to you, and our wedding coordinator will assist you in making the final selection.

Our Special Facilities Licence allows us to serve alcohol anywhere with food. We offer a range of packages with 4, 5 and 6 hour durations, including our exclusive premium range on request.

canapé COLD Smoked ham hock, grape fluid gel, balsamic caviar, tiny leaf (GF) Carrot pannacotta, rye pumpernickel, roasted nut (V) Poached barramundi, kale crisp, red radish, on spoon (GF) Chicken waldorf, roast walnut, apple & mango, on spoon (GF) Seared tuna, poppy seed cous cous, cucumber oil (GF) Smokey aubergine, tarragon brulee, white balsamic pearls (V) Pancetta bound chicken, pink lady apple, olive croute Cider pickle corned beef, gherkin relish, melba toast

WA R M Scallop, prawn, ginger wonton, ponzo dipper Impaled breast of chicken, blood orange jam, nigella seed duhkka (LF) Crumb noisette lamb, beetroot jam, shiso leaf Coconut & sesame seed crusted king prawn skewer, wasabi mayo (GF) Italian tart, smoked pepper, goats cheese, olive, free range eggs (V) Confit duck, bitter orange, pecan crumble, on spoon (GF) Pumpkin, feta and preserved lemon arancini (V) CA N A P E PAC KAG E

We recommend the following: Two hour event, eight pieces per guest Three hour event, ten pieces per guest Four hour event, twelve pieces per guest Canape packages priced on request

12 hour braised beef shoulder, fortified wine, hazelnut & rye crumb, vincotto emulsion

signature bowls “Roving Entrées” served in a unique contemporary bowl is a way to extend your cocktail event, served with a small fork.

COLD Ocean king prawn, kaffir lime, melon salsa & coriander dressing (GF, LF) Moroccan spiced chicken, avocado, cous cous, pine nut (LF) Pepper seared beef, native honey, sesame chards, grain mustard gourmet potato (GF) Sous vide lamb, chickpea, pomegranate & micro herbs (GF)

HOT Seared haloumi, lemon emulsion, crisp cos, pepitas (V, GF) Coconut swordfish, yellow curry rice, cucumber raita (GF) Salt & pepper pork, shoa shing wombak, golden hoikken Sous vide veal tenderloin, royal blue potato velvet, kale shine, veal glaze (GF) * Signature bowls not included in packages - pricing upon request

OYSTER COURSE [served cold]

AMUSE-BOUCHE

Add a touch of luxury. Traditionally served pre entree, oysters are a compliment to most meals.

Surprise your guests with petite 1 -2 bite morsels designed to offer a glimpse into the chef's art of cuisine.

mirin & inspiration of lime

parmesan wafer, cream’friache, seaweed caviar

bloody Mary jelly, celery salt

apply jelly, pink pepper corn, beetroot, rocket air (v)

mushroom mousse, passionfruit pearls, glass shard

mushroom madeleine, goats cheese, horse radish (v)

white balsamic pearls, tiny lemon balm

choux puff gougers of gruyere and salty olive (v)

* pricing upon request

* pricing upon request

entrée COLD Wagyu beef bresaola, shaved honey butternut pumpkin, frisee lettuce, hazelnut crumbed goats cheese (GF) Sous vide chicken breast, apple & celeriac remoulade, caper crunch, verjuice gelee (GF) Rum & juniper cured lamb, chickpea gloss, cherry balsamic & frisse (GF) Goats cheese & roasted hazel nut puff, beetroot puree & pomegranate drizzle (V) Exmouth prawn cocktail, avocado, tomato & sumac chard King mushroom, dark soy, glass noodle, sesame caramel salad (V) (GF) Duck confit, textures of cherry, macadamia sand & micro chard (GF) WA R M Crumbed Japanese inspired chicken, fragrant katsu curry and nori dusted rice Honey torched pork belly, sauté prawn, cauliflower puree & yuzu caviar (GF) Lamb shank croquette, smoked potato aioli, crispy corn, radish & rocket Mushroom & gruyere cheese tart, dehydrated margaret river olive, fine leaves (V) Barramundi fillet with sweet parsnip, mace spinach & vanilla beurre blanc (GF) Szechuan pepper squid, chilli and cucumber ribbons, soy mayonnaise Pistachio & pumpkin cake, greek yoghurt, lavender paint, toasted pistachio dust (V) (GF)

P A L A T E C L E A N S E R [served cold] Used to neutralize your taste buds. Cleansing your palate between courses will enhance your culinary experience.

lime & sherbet zooibust tea & lemon candy

compressed melon, ginger textures (v)

water melon & vodka

cured cucumber, grape & pernod yogurt pod (v)

dark wa cherry, cassis liqueur

beetroot, green apple, ash goats cheese (v)

tomato & pimms jelly, refined chervil (v)

* priced on request

SALAD COURSE Petite salads to stimulate the appetite before the main course & enrich the culinary experience. garden leaves, hazelnut, fennel (v) pear, rocket, verjuice (v) asparagus, pancetta, summer gridgio (v) grilled endive, fig, dehydrated olive (v)

mains Fillet of veal, fondant potato barrel, golden carrot velvet, shined kale, cabernet jus (GF) Tasmanian salmon, roasted pumpkin puree, Israeli cous cous, refined watercress Sous vide pork loin, apricot & walnut, buttered broccolini, duchess potato, mustard cream (GF) Chive & lemon risotto, parmesan wafer, herb oil (V) (GF) Crispy skin duck breast, citrus gratin, chestnut, French bean & orange reduction (GF) Three point rack of lamb, smashed pea, black olive tapenade, baby carrot & red wine jus (GF) Vincotto & fig braised cheek of beef, glazed root vegetables, goats cheese emulsion, watercress (GF) Grilled sustainable Spanish mackerel, preserved lemon & spinach quinoa, summer grigio & petite leaves Beef tenderloin, creamy parmesan mash, vibrant lemon asparagus, golden shallot jus (GF) Sage chicken breast, tomato and soft feta risotto, crisp basil & saffron cream (GF) Sun blushed tomato gnocchi with silverbeet, chili, tomato & pecorino (V)

PERSONALISED BOMBONIERE CREATIONS Also known as "favors", are edible sweet gifts given by hosts to their guests decedent dark chocolate fudge craisin and pistachio nougat pat de fruit [custom flavors] red velvet peti cakes fondant fancy, pearl frosting raspberry marshmallow, hazel crunch , milk chocolate rocky road, formed truffle in nut / chilly / port classic sugar coated pastille almonds

dessert Lavender crème brulee, vanilla Sablé & coconut sugar Poached pear frangipane, candied walnut, brandy anglaise Toffee genoise, caramelized apple, cider syrup & mascarpone Rhubarb & gin cheese cake, Scottish shortbread, rhubarb jelly Decadent dark chocolate, cocoa sponge, mirror glaze Paris breast puff, patisserie of hazel nut, toasted almond White chocolate macaroon, strawberry ganache, red rose crystals (GF) Peach melba tart, raspberry inspirations & peach gloss Selection of Australian cheeses, pear compote, ginger and fig wafers (GF on request)

Wedding Cake plated as dessert, served with seasonal berries & double cream

t a b l e b u ff e t p a c k a g e

$ 5 5 /p p

Fine cuisine is best when shared. A table buffet is a banquet style feast served on share platters to create a warm ambience.

SALADS Green herb salad (V) (GF) Corguette, wild rocket, with black garlic (V) (GF)

ARTISIAN BREAD COLLECTION

Red rice & quinoa, orange & pistachio (V) (GF)

French baguette Sunflower sourdough

SIDES

Linseed olive (GF)

Tahini garlic & lime yoghurt (GF) Tamari toasted peptitas (GF)

Served with: Aged balsamic reduction / virgin olive oil / ocean sea salt / C’fe de Paris butter MAIN DISHES Grilled salmon medallion, red pepper & hazelnut salsa (GF) Skewed breast of chicken, preserved lemon & pink grapefruit pearls (GF)

Crisp lemon pepper chickpeas (GF) DESSERT Dark chocolate & espresso opera slice Torched lemon meringue tarts Financier of almond & honey (GF)

the photo hamper

$ 1 5 /p p

Perfect for serving post ceremony, while you & your bridal party are with the photographer

Delicate finger sandwiches - country egg - smoked salmon - chicken & chive Sous vide tenderloin beef canape, olive, rosemary oil, frisse leaf Sushi, tempura vegetables, soy & wakami Asparagus & brie fluted petite tart, chevril leaf

b ever ag e packages Packages do not include glassware, beverage service staff or equipment. Prices shown are per guest. C L A S S I C P A C K A G E 4 hours $37 | 5 hours $42 | 6 hours $45 Select: 3 beer, 1 sparkling, 2 white wine, 2 red wine Premium package options available on request BEER Corona Peroni Nastro Peroni Leggera 3.5% Boags Light 2.9% SPARKLING WINE Ad Hoc “The Riddler” NV, WA Crittenden Estate Gepetto, VIC Grandin Brut, FR WHITE WINE Deep Woods Estate Sauvignon Blanc, WA Beach Head Sauvignon Blanc Semillon, WA Deep Woods Ivory Semillon Sauvignon Blanc, WA Ad Hoc “Nitty Gritty” Pinot Gris, WA Deep Woods Estate Chardonnay, WA Ad Hoc “Hen & Chicken” Chardonnay, WA RED WINE Ad Hoc “Middle of Everywhere” Shiraz, WA Deep Woods Ebony Cabernet Shiraz, WA Deep Woods Estate Shiraz, WA Ad Hoc “Avant Gardening” Cabernet Malbec, WA Beach Head Cabernet Merlot, WA Assorted soft drinks, orange juice, sparkling and still water included

To speak to our dedicated Wedding Coordinator contact: U18/19, 2 Powell Street Osborne Park WA (08) 9444 5807 | 0432 648 999 [email protected] www.ultimocateringandevents.com.au/wedding Cover photo by Aimee Claire Photography