2017/2018 - pcec · pdf filespiced sweet potatoes, coriander and lime quinoa salad, ... 2017 /...
TRANSCRIPT
DINNER MENUS
2017/2018
Perth Convention and Exhibition Centre | 2017 / 2018
OUR PHILOSOPHY
By keeping up-to-date with the latest in food trends, Perth Convention and Exhibition Centre (PCEC) and Mustard Catering set the benchmark for responsible catering using quality foods ground and produced locally. Our culinary team produce seasonal menus that draw on the best food available in the market. Today, PCEC and Mustard are proud to be at the forefront of ethically responsible catering. We only work with suppliers who demonstrate best practices. This means minimum harm and maximum enjoyment for everyone.
MENU KEY (v) vegetarian (may contain egg, dairy products and/or honey) (vg) vegan (contains no animal products) (gf) gluten-free product* (nf) nut-free product* *although this dish is prepared with gluten or nut-free products, we cannot guarantee 100% gluten or nut-free as the dish is prepared in kitchens that also use gluten products and nuts.
SPECIAL REQUESTS If any of your guests have dietary requirements, please advise us as soon as possible prior to your event.
PLEASE NOTE Due to the seasonal nature of this menu, some items may not always be available. While we will endeavour to provide your desired selection, we may need to make substitutions from time to time. Minimum numbers may apply. All prices in the menu include GST. Prices are per person unless specified otherwise. Refer to package overview for inclusions. Menu is effective until 30th June 2018
Perth Convention and Exhibition Centre | 2017 / 2018
PLATED DINNER MENUS
PREMIUM MENU
entree, main course, dessert 84
Additional entrée, main or dessert $6pp per course (alternate drop between your guests).
ENTREE
Please select one item – upgrade to prestige entrée, add $4pp
cured salmon, pick led cucumber , c i trus goats curd, sel gr is (gf ,nf )
mahogany creek chicken breast , creamed chickpeas, charred corn salsa (gf ,nf ,df )
feta crumb, shaved beetroot v ine and heir loom tomatoes, bas i l ,
anchovy salt (nf ,v)
poached prawns, gr i l led pimento baby cos and chipot le mayo (gf ,nf ,df )
spiced sweet potatoes, cor iander and l ime quinoa salad, sof t boi led hens egg, baby
spinach and cumin scented green beans (gf ,nf ,df ,v)
buffalo mozzarella and creamed avocado, sun r ipened tomato, pesto, green o l ive
and roquette panna cotta, kalamata ol ive and polenta crumbs (nf ,v)
Perth Convention and Exhibition Centre | 2017 / 2018
PLATED DINNER MENUS
MAIN
Please select one item - upgrade to prestige main, add $5pp
braised lamb scotch f i l let , dauphinoise potatoes, roasted ratatoui l le , b lack o l ive jus
roast chicken breast , morrocan style cous cous, ras e l hanout jus
char gri l led peppered pork steak, braised onion, spiced apple, gra in mustard mash,
papr ika crack le
gri l led south west beef sir loin steak , bearnaise sauce, truss tomato, saute
mushroom, thyme mash (gf ,nf )
baked tasmanian salmon , bra ised leek tar t , d i l l and lemon bhurgal, horserad ish
cream (gf ,nf )
mushroom and basil risotto cake, pea puree, seasonal baby vegetables and vine
tomato salsa (gf ,nf ,df )
DESSERT
Please select one item - upgrade to prestige dessert, add $4pp
l imoncello torte, red berry coul is , l ime and whi te chocolate pavlova
baked pineapple cheesecake, coconut cream, chocolate soi l
bitter chocolate ganache, honey comb shards, f reeze dr ied f rui t ,
apr icot mascarpone
passionfruit and crème fraiche curd, dark chocolate ganache, c i trus macadamia
crunch
honey cake, layered caramel and vani l la sponge, marinated oranges
and hazelnut crunch
australian cheese select ion, dr ied f ru its , pear jam and cr ispbread (shared)
TO FINISH
f ix organic fair t rade coffee, simplici tea® tea select ion
Perth Convention and Exhibition Centre | 2017 / 2018
PLATED DINNER MENUS
PRESTIGE MENU
entree, main course, dessert 92
Additional entrée, main or dessert $6pp per course (alternate drop between your guests).
ENTREE
Please select one item.
FROM THE SEA
cured ocean trout, scorched belly, scal lop and lime cerviche
goats curd, sunf lower shoots and b lack burdock (gf ,nf )
crudo of fremantle swordfish loin
pick led pressed watermelon, yuzu marmalade, sweet corn shoots ,
wasabi curd (gf ,nf ,df )
poached indian ocean prawns
thai s tyle vegetables, spiced avocado, nam j im dressing (gf ,nf ,df )
hiramasa kingfish
caul i f lower and seame puree, oyster mushroom, wakame gel (gf ,nf ,df )
FROM THE FARM
turmeric spiced chicken
mango jam, tur t le bean and sweet potato, avocado (gf ,nf ,df )
mahogany creek chicken breast
foie gras and p is tachio roulade, granny smith and p ick led shimj i (gf )
marinated margaret r iver wagyu beef
horseradish bavarois , corn ichon and pars ley salad (gf ,nf )
shaved serrano ham. parmesan curd
baby beetroot and p ick led seasonal vegetable salad , belg ium endive,
and hazelnut dress ing (gf )
chef’s seasonal entree tasting plate
created to complement your event
Perth Convention and Exhibition Centre | 2017 / 2018
PLATED DINNER MENUS
PRESTIGE MENU
ENTREE
FROM THE FIELD
buffalo mozzarella and creamed avocado
sun r ipened tomato, pesto, green o l ive and roquet te panna cotta, ka lamata o l ive and polenta crumbs (nf ,v)
spiced sweet potatoes
cor iander and l ime quinoa salad, sof t boi led hens egg, baby spinach and cumin scented green beans (gf ,nf ,df ,v)
Perth Convention and Exhibition Centre | 2017 / 2018
PLATED DINNER MENUS
PREMIUM MENU
MAIN
Please select one item.
FROM THE SEA
roast f remantle swordfish
creamed eggplant, capsicum, truss tomato (gf ,nf )
roasted norwest barramundi
crab gateaux, gr i l led broccol in i, chor izo and mango salsa (gf ,nf )
baked tasmanian salmon
caul i f lower and manchego, snow peas, scal lop and truf f le (gf ,nf )
FROM THE FARM
mahogany creek chicken
seasonal mushrooms, cream poached celery (gf ,nf )
roast mahogany creek chicken breast
sweet potato grat in, creamed celer iac, ch icory (gf ,nf )
quail and slow roast pork belly
carrot puree, apple mash, sul tana jus (gf ,nf )
amelia park lamb saddle
caul i f lower and sesame puree, morel lo cherry jam, truf f led potatoes (gf ,nf )
roast amelia park lamb best end
gr i l led asparagus, parmesan crumble, kalamata curd (gf ,nf )
margaret river wagyu porterhouse steak
charred ar t ichokes, chestnut mushrooms, burnt l ime but ter (gf ,nf )
northcliffe prime beef f i l let
smoked soy k ing oyster mushroom, peppered greens (gf ,nf )
Perth Convention and Exhibition Centre | 2017 / 2018
PLATED DINNER MENUS
PREMIUM MENU
MAIN
FROM THE FIELD
mushroom and basil risotto cake
pea puree, seasonal baby vegetables and vine tomato salsa (gf ,nf ,df )
warm mediterranean vegetable tart
conf i t baby roma tomato, herb poached potato, kalamata o l ive dust (nf ,df )
parmesan and basil polenta cake
carrot and cor iander mash, spr ing vegetables, red caps icum coul is (nf ,df )
addit ional salads and vegetables served to the table
seasonal leaves and garden vegetable salad, balsamic dress ing 6
anc ient gra ins, roasted pumpkin, toasted n igel la seed, gar l ic dress ing 6
baked gourmet potatoes wi th sour cream and chives 7
roasted root vegetables with pars ley evoo 7
broccol ini , caul i f lower and lemon scented evoo 7
Perth Convention and Exhibition Centre | 2017 / 2018
PLATED DINNER MENUS
PREMIUM MENU
DESSERT
Please select one item yuzu and white chocolate mousse
compressed p ineapple, p ink peppercorns, l ime jam, b it ter chocolate
l imoncello torte
red berry coul is , l ime, and white chocolate pavlova
pral ine and bitter chocolate mousse
malted milk soi l berry compote and p istachio macaroon
passionfruit and crème fraiche curd
dark chocolate ganache, c itrus macadamia crunch
honey cake
layered caramel and vani l la sponge, mar inated oranges
and hazelnut crunch
ensemble of fresh raspberries
raspberry bavarois encrusted in whi te chocolate soi l , a lmond gateau,
raspberry and thyme curd, coconut, and l ime
Perth Convention and Exhibition Centre | 2017 / 2018
PLATED DINNER MENUS
PREMIUM MENU
MINI DESSERTS
Share at the table or handed around - please select three items 1.5
toasted almond and cherry tart double cream (v)
conf it pineapple, coconut sago and p istachio curd
salted caramel and bitter chocolate tart
double chocolate crème pot , passionfru it gel, raspberry chocolate
so i l honey cake pot, mar inated oranges
mini banoffee pie
terra cotta t i ramisu, chocolate soi l and bas i l
tradit ional lemon meringue pie
CHEESE
Please select one item gourmet cheese plate
margaret r iver camember t, capel c lub cheddar, lobathel blue,cr isp c iabat ta and f ru it
compote 16.5
cheese platters
shared p lat ters of f ine austra l ian cheese, cr isp s avoury b iscuits
and dr ied f ru i t 12
TO FINISH
f ix organic fair t rade coffee, s implici tea® tea select ion and chocolates
Choice option service - additional charge of $13 for entree, $20 for main and $8 for dessert (per person)
Perth Convention and Exhibition Centre | 2017 / 2018
BUFFET DINNER MENU
MENU 1 69
Entree plated entree or grazing platters
Main 3 hot d ishes and 2 vegetable
Sweet Tooth 4 i tems
MENU 2 79
Entree plated entree or grazing platters
Main 4 hot d ishes and 3 vegetable
Sweet Tooth 4 i tems
OPTIONS EXTRAS
carvery s tat ion 12.5
l ive stat ion 15.5
sweet bi tes 4.9
GRAZING PLATTERS
shaved local charcuterie - ham, beef , sa lami, turkey
local seafood - ind ian ocean prawns, smoked salmon, oysters, f remantle octopus
marinated heir loom vegetables, fe ta, o l ives, charred f la tbeard, hummus, evoo and
dukkah
seasonal mixed salad
Perth Convention and Exhibition Centre | 2017 / 2018
BUFFET DINNER MENU
PLATED ENTRÉE
cured ocean trout, l ime, goats curd, black burbock, sel gr is (gf ,nf )
mahogany creek chicken breast , granny smith gel , radish and p ick led shimij i
(gf ,nf ,df )
buffalo mozzarella and creamed avocado, sun r ipened tomato, pesto, kalamata
puree, parmesan crumble (nf ,v)
poached indian ocean prawns, thai style vegetables, spiced vegetables,
sp iced avocado, nam j im dressing (gf ,nf ,df )
turmeric spiced chicken, mango j im, tur t le bean, sweet potato, avocado
spiced sweet potatoes, cor iander and l ime quinoa salad, sof t boi led hens egg, ba by
spinach and cumin scented green beans (v)
BUFFET HOT
lamb korma, poppadums and mango chutney (gf ,nf )
butter chicken, poppadums and ra ita (gf ,nf )
lemon, mustard and thyme roasted mahogany creek chicken (gf ,nf )
steamed salmon, scal l ions, mushroom and mustard cream (gf ,nf )
cook point barramundi, leek and spinach, lemon emuls ion (gf )
pot roast beef cheek, soused onions, juniper and cabernet sauce (gf ,nf ,df )
lamb navarin, glazed root vegetables, garden thyme (gf ,nf ,df )
gri l led pork steak, roast fennel, b lack pepper jus (gf ,nf ,df )
balsamic roasted pork belly, roasted ratatoui l le and bas i l jus (gf ,nf ,df )
pumpkin raviol i , spinach and gruyere cream, roast pepi tas (nf )
vegetable moussaka and toasted almonds (gf)
aloo ghobi, caul i f lower and potato wi th cr isp samosas (nf ,df ,v)
mac n cheese, roasted mushroom, swiss cheese and tomato (v)
Perth Convention and Exhibition Centre | 2017 / 2018
BUFFET DINNER MENU
HEALTHY OPTIONS
poached chicken, chickpea, caps icum and cor iander (nf ,df )
steamed salmon, quinoa, p ick led mushrooms and o l ive and tomato (nf ,df ,v)
jumbalaya of eggplant, zucchin i and garden peas, spicy l ime salsa (nf ,df ,v)
VEGETABLES AND STARCH
steamed basmati rice (v)
pearl couscous garlic and herbs
seasonal garden vegetables, f in i evoo (gf ,nf ,v)
f lorets of caul if lower, broccol i grat in (gf ,nf ,v)
roast carrot , parsnip, honey g laze
roast gourmet potatoes gratin potatoes
SWEET BITES
lemon meringue shooter
dark and white chocolate mousse, honey comb crunch (gf )
toasted almond and cherry tart , double cream
terracotta black forest pots
chocolate soil yuzu curd tart
salted caramel and bitter tarts
conf it pineapple, coconut sago and p istachio curd
sl iced fresh seasonal fruit
australian cheese select ion, cr isp breads and savoury b iscuits
Perth Convention and Exhibition Centre | 2017 / 2018
BUFFET DINNER MENU
BUFFET - CARVERY
roast pork leg, apple sauce and crack l ing (gf )
roast black angus beef r ib, yorkshire pudding, horseradish sauce and shiraz jus
roast leg of lamb, redcurrant je l ly, mint sauce and rosemary gravy roast turkey, bread
sauce, thyme jus
BUFFET - LIVE STATION
cajun jambalaya
braised rice, capsicum, chorizo, chicken, cajun spice, coriander and garlic aioli
chicken shawarma
Lebanese style chicken, flat bread, harissa slaw and minted yoghurt
beef bulgogi
fragrant rice, chilli and iceberg salad, soy and sesame dressing (gf)
cumin spiced gril led prawns
yellow dhal salad, raita dressing and curry leaf
sizzling aromatic duck
coconut rice, thai red curry dressing, shallots and toasted peanuts
char sui pork belly
stir fried rice noodles, bean sprouts and straw mushrooms, fried shallots
indian style chicken “sixty f ive”
raita, crushed poppadum, baby spinach, coriander, red onion and tomato salad
gri l led tasmanian salmon
nicoise salad, boiled hens egg, tapenade dressing
gri l led yakitori chicken
daikon slaw, fragrant rice, taberu rayu
egg Mughlai
indian style omelette, red lentils, chilli and coriander salad
hand carved beef rump
baguette, fried mushrooms and thyme, horseradish crème fraiche
Perth Convention and Exhibition Centre | 2017 / 2018
GRAZING DINNER MENU
TABLE OF TEN 800
art isan bread rolls and cultured butter
ENTREE
poached indian ocean prawns, cannel l in i bean and chive salad, smoked yoghur t
spiced sweet potatoes
coriander and l ime quinoa salad, sof t boi led hens egg, baby spinach and cumin
scented green beans (gf ,df ,v)
marinated slow roasted south west beef , baby cos salad and shaved grana, evoo (gf ,nf )
MAIN
harissa roast barramundi, moroccan s tyle cous cous, cumin f r ied eggplant (nf ,df )
rosemary stuffed lamb bel ly, mushroom pi laf , v ine tomato passata (gf )
mahogany creek chicken, grain mustard mash, gr i l led broccol i , thyme jus
(vegetarian and dietary requirements will be accommodated upon request)
DESSERT
carrot cake (gf)
bitter chocolate caramel sl ice (gf ,nf)
fresh and stewed seasonal f ruit , honey, and vani l la yoghur t
australian cheese select ion, cr isp breads, and savoury b iscui ts
TO FINISH
f ix organic fair t rade coffee, simplici tea® tea select ion and chocolates