Sageleaf catering chef: Mark Wilby

 

“ Food for the senses”

Dinner catering (Fine dining menu):


Fine dining menus brought to your home or business. We can design a menu for your special dinner, catering for fine dining in a unique way. Sageleaf will work with you to create a menu to suit your special day. For that special dinner, catering with Sageleaf will provide a contemporary fine dining experience, using only the best produce and professional staff. We will use our experience to devise a menu to compliment your occasion.

 

2 x Courses -$48 a head ( minimum 20 people)

3 x Courses -$60 a head ( minimum 10 people)- Bread and butter supplied

-Staff charged seperately

 

Entree


  • Goats cheese and leek galette with pomme paille and balsamic reduction
  • Roast duck and apple pie with candied walnut, mint slaw
  • Double baked goats cheese tart with spicy eggplant and pine nut salad
  • Salt and pepper calamari with pickled cucumber salad and balsamic reduction
  • Pan-fried scallops with chick pea fritters, yoghurt and an almond salad
  • Smoked lamb with a warm salad of baby leek, roast red onion, pine-nut and parmesan cream
  • Goats cheese fritters with roasted beetroot and candied walnut salad
  • Salt cod fritters with aioli and a chorizo, capsicum salad
  • Hot smoked ocean trout with a fennel, orange salad and parsley ravigote


Mains


  • Pan-roast confit of duck leg with fondant potatoes, braised red cabbage and apple soubise
  • Braised beef cheek with sauteed brussel sprouts , walnuts and bacon, sage pudding
  • Roast tenderloin of beef with pomme galette, sauteed mushrooms and red onion jam
  • Pot roast chicken breast saltimbocca with a pea, mushroom and lettuce braise
  • Pan-fried snapper with roast cumin carrots, spinach and an orange, saffron, ginger essence
  • Pan-fried salmon with pepperonata, chorizo, olives, spinach and salsa verde
  • Roast lamb rump with crispy olive potatoes, parmesan cream and hazelnut crumbs
  • Braised shoulder of lamb with fondant potaoes, baby carrots and salsa verde
  • Roast tenderloin of beef with lyonnaise potatoes, spinach and tarragon cream
  • Cauliflower and cheese fritter with zuchini relish, chilli oil and capsicum salad
  • Roast pork belly with celeriac puree and a pea, broad bean, bacon braise
  • Roast sage gnocchi with roast pumpkin, broad beans, goats cheese and beurre noisette


Desserts


  • Dark chocolate mousse with hazelnut crumbs and strawberry sorbet
  • Glazed lemon tart with with berry Eton mess
  • Warm coconut and lime tart, caramelized pineapple and coconut ice-cream
  • Warm ginger and pecan pudding, double cream and caramel sauce
  • Dark chocolate tart with spiced oranges and double cream
  • Crispy custard cigars with rhubarb and coconut ice cream
  • Light mascarpone and raspberry cheesecake with almond crumb and raspberry sorbet
  • Vanilla and lemon panacotta with citrus salad and wafer
  • Roast pear with caramel sauce, macadamia nuts and vanilla ice cream
  • Crème Brule with poached rhubarb and orange biscuit

BarramundiCigarsBeef CheekDuck breastMarinated salmonDuck pie