SIT DOWN MENU

Sit Down Menu Packages

Minimum of 10 guests

Two Course Menu $60.00 per person
Three Course Menu $75.00 per person

All sit down packages require a chef on site. Cost of chef, staff and equipment is additional.
All Packages include freshly baked sourdough bread rolls

Entrees

Warm goats cheese tartlet, pickled beetroot, toasted hazelnut (V)

Smoked salmon, chive and potato pancake, pickled cucumber, creme fraiche

Crab timbale, avocado, mint, feta, watercress

Gravlax salmon, horseradish cream, crostini

Pink snapper crudo, fennel, pomegranate, mint (GF)^

King prawn, avocado, watercress, lime mayonnaise (GF, DF)^

Twice baked cheese soufflé, rocket, pear, toasted walnut (V)

Baked figs, prosciutto, rocket, honey (GF, DF)^

Seared tuna, green beans, kipfler potato, soft boiled egg, cabernet dressing (DF, GF)

Asparagus, sourdough crumb, goats curd, lemon oil (V)

Burrata, heirloom tomato , Ligurian olives, basil oil (V, GF)^

Mains

Pumpkin, goat’s cheese and nutmeg ravioli with sage and nut butter sauce (V)

Seared salmon fillet, green mango and mint salad, coconut and lime dressing (DF, GF)^

Crisp skinned barramundi fillet with eggplant puree, black olive tapenade and braised salad onions (DF, GF)^

Forest mushroom and leek risotto with nut brown butter and crisp sage (V, GF)^

Thyme roasted chicken breast, potato and garlic cream, braised cos, salsa verde

Oven baked rack of lamb, eggplant, anchovy, buffalo mozzarella moussaka, rosemary jus (GF)^

Brodetto (fish stew) prawn, scallops,mussels, clams and king fish, white wine and herbs served with gremolata (GF)^

Beef fillet, polenta, roast mushroom, gorgonzola, red wine jus (GF)^

Duck confit, braised red cabbage, orange marmalade sauce (DF, GF)^

Roasted spatchcock, green olives, fennel, oregano, preserved lemon (DF, GF)^

Sides $68

Spring greens, toasted sesame, olive oil, lemon (DF, GF, VE)^

Roasted baby potatoes, sea salt, garlic, rosemary (DF, GF, VE)^

Roasted Mediterranean vegetables, basil pistou (DF, GF, VE)^

Roasted Dutch carrots, baby beetroot, labne (GF, V)^

Braised cos, garlic, leek, green peas (DF, GF, VE)^

Dessert

Apple frangipane tart, crème Anglaise (V)

Vanilla panna cotta, caramelised figs (GF, V)^

Flourless chocolate torte, double cream, berry salad (GF, V)^

Chocolate ganache tart, double cream (V)

Orange and almond torte, citrus salad, cardamom anglaise (DF, GF, V)^

Kaffir lime cheesecake, candied lime zest, citrus salad (V)

Fig and walnut torte, creme fraiche (V)

Apple, cinnamon, almond crumble, vanilla bean ice cream (V)

Almond tart, caramelised plums, crème Anglaise (V)

Baked lemon tart, double cream (V)

Eton mess, salted caramel meringue, torched banana, double cream (V)

 

 ^Although all care is taken, trace amounts of gluten may exist

To discuss menu options to suit your event and budget, just call (02) 9519-3680, email catering@simmonelogue.com

or fill in the form below

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Coronavirus (COVID-19) Update

Simmone Logue is committed to ensuring the well being and safety of our customers.  We are temporarily suspending our catering and events services until the 31st April 2020 and will be actively monitoring the situation. 

At this time we will be focused on supplying our range of Simmone Logue pies, quiches and sausage rolls to the fresh deli section of your local Woolworths, Harris Farm and independent gourmet grocers.

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