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.

Entree

Goats cheese and leek galette with pomme paille and lemon dressing
Warm ham hock, artichoke and gruyere terrine with a green bean salad and sherry dressing
Pork and prune terrine with apple relish and Irish soda bread
Salt and pepper calamari with pickled cucumber salad and balsamic reduction
Pan-fried scallops with chorizo salad, poached egg and romesco sauce
Beef Carpaccio with a confit of baby leek, roast red onion, pine-nut and an anchovy cream
Seared tuna with a soba noodle salad, tobiko and hijiki dressing
Smoked salmon with a warm poached egg, asparagus salad and truffle dressing
Pan -fried terrine of goats cheese, eggplant, capsicum with tapenade and roast cherry tomatoes

Mains

Pan-roast confit of duck leg with parsnip puree, mushroom and grape tartlet
Braised beef daube with a white bean puree and an orange and watercress salad
Roast tenderloin of beef with pomme anna, pea puree and glazed shallots
Pot roast chicken breast saltimbocca with a pea, mushroom and lettuce braise
Pan-fried barramundi, chive mash with an artichoke, caper and parsley salsa and lemon beurre blanc
Pan-fried salmon with pepperonata, chorizo, olives, spinach and salsa verde
Chermoula roasted lamb rump with a tagine of vegetables, pomegranate molasses and tzatziki
Roast venison with a bacon sage pudding, braised red cabbage and sauce soubise
Roast tenderloin of beef with soft polenta cake, porcini and portabella mushrooms, spinach and saba
Pumpkin and feta rotollo with wilted spinach and a sage, hazelnut beurre noisette
Roast rump of lamb with a confit of potatoes, shallot ,olives and tomato with parmesan cream and picada
Pan roast duck breast with roesti potato, puy lentils and red onion jam

Desserts

Dark chocolate mousse, spiced strawberries and crème fraiche
Glazed lemon tart with double cream
Warm coconut and lime tart, caramelized pineapple and coconut ice-cream
Warm ginger and pecan pudding, double cream and caramel sauce
Dark chocolate tart, mint ice cream and citrus caramel
Crispy cream cigars with poached rhubarb and ginger ice cream
White chocolate mousse with an orange, mint salad and apple wafers
Crispy dark chocolate parcels with poached pear and lemon mascarpone
Roast pear with caramel sauce, macadamia nuts and vanilla ice cream
Crème Brule with poached rhubarb and orange biscuit