Andrew Brown Is A Boutique Caterer And Hospitality Agency

Buffet Menu

BUFFET

Choose 5 items: Your selection of 2 meat, poultry, fish or hot dishes, 2 salads and 1 dessert or cheese.

All buffets are accompanied by a seasonal side dish, bread rolls, butter and condiments.

MEAT, FISH &POULTRY

Glazed leg ham with mustard and pickles
Rare roasted beef fillet with sauce béarnaise
Vitello tonnata with anchovies and capers
Thai beef and noodle salad with cucumber and lime dressing
Ocean trout fillet on tatsoi w mirin and pickled ginger salad
Atlantic salmon fillet with dill hollandaise
Chicken breast, baby beans, pine nuts, currants and radicchio
Peking duck breast salad with mango and roasted cashews
Classic salad niçoise with seared tuna, tomato, olives, baby potatoes and cucumber
Grilled prawns with Thai herbs and pink grapefruit

VEGETARIAN

Vine ripened tomato, cheese and pesto tart (v)
Mushroom cannelloni gratin with salsa Verde (v)
Palak Paneer with saffron basmati rice (gf & v)
Moroccan vegetable, apricot and chick pea tagine (gf & v)
Spinach, ricotta and herb rotolo with napoletana sauce (v)
Wild mushroom and lemon thyme risotto with Parmigiano-Reggiano (gf & v)
Poached gnocchi with pumpkin, sage and lemon beurre noisette (v)
White miso and sesame baked eggplant with warm coconut short-grain rice (v)
Penne caponata with garlic and herb panna gratta (v)

SALADS

Crispy chick pea, roast vegetables, coriander yogurt and green chilli dressing (v)
Wild rocket, goats cheese, caramelized walnut salad with a mustard dressing (v & gf)
Classic Waldorf salad (v)
Middle Eastern Freekah salad , currants, crispy onion and preserved lemon dressing (v)
Cucumber and Israeli cous cous salad (v)
Chargrilled Corn, millet and mixed seed salad with horse radish dressing (v & gf)
Kale, chia seeds, orange, dried cranberries, roasted hazelnuts with salsa verde (v & gf)

PROTEIN SALADS

Miso grilled beef, soba noodles, snow pea tendril, pickled ginger , edamame bean salad
Chargrilled chimmi-churri chicken, mixed bean and herb salad (gf)
Smoked salmon, pickled cucumber, caper and dill salad with sour cream dressing (gf)
Classic Caesar salad
Rare molasses marinated roast beef, green papaya, green tea noodle and mint salad
Asparagus pea, mixed herb and crab salad with olive and tarragon dressing (gf)
Sliced prosciutto, bitter leaf and pine nut salad with aged Aceto balsamic dressing (gf)
Poached Chicken, cabbage, roast almond and parsley salad with Caponata dressing (gf)

DESSERT

Slow baked lemon tart with crème fraiche and berry compote
Dark Valrhona chocolate mousse with panettone , fresh orange and cardamom anglaise
Eton Mess: meringue, berries and cream with raspberry coulis (gf)
Tiramisu
Raspberry and vanilla crème brulee (gf)
Coconut panacotta with pineapple and mint salsa (gf)
Chefs selection of mini desserts

Shared Cheese platter or individually plated that includes assortment of local and imported cheeses with fresh and dried fruit, nuts, quince paste and lavosh

For cancellations with less than 48 hours notice clients will be charged 75% of total cost by way of a cancellation fee.

COCKTAIL MENU

COLD CANAPÉS

Vegetarian Vietnamese rice paper rolls with Nuoc Cham (v & gf)
Goats cheese tart topped with onion and rosemary jam (v)
Avocado salad rice paper roll with dipping sauce (v & gf)
Chicken, chive and mayonnaise finger sandwich
Ham hock and Brie tart
Buckwheat Blinis with baba ganoush mousse and a herb crumb (v)
Sweet potato rosti, lemon avocado mousse with oven roasted cherry tomatoes (v & gf)
Chargrilled sweet corn muffins with blue cheese mousse (v)
Spicy tomato gazpacho with olive sand (v & gf)
Parmesan cannelloni with Parmesan and white truffle mousse (v)
Smoky barbecued pork and apple tart
Ocean trout mousse, zucchini and wakame roulade (gf)
Pastrami of ocean trout skewers (gf)
White Gazpacho shots with pan seared scallops (gf)
Charred sashimi grade tuna with Yuzu jelly (gf)
Mountain Pepper wagyu beef carpaccio with yuzu pickled cucumber (gf)
Green tea and thyme smoked duck with scorched lychees and plum gel (gf)
Confit duck tartlet with red currant jelly
Fresh Sydney rock oysters with pickled cucumber and lemongrass dressing (gf)
Peking duck pancakes with hoi sin and cucumber
Black Cobia, lemon myrtle ceviche with basil emulsion (gf)
Barramundi, coconut and lime ceviche (gf)
Duck rillette on toasted brioche
Gin cured kingfish with caviar on black coral (gf)
Lemon cured Atlantic salmon cornets with dill crème fraîche

HOT CANAPÉS

Pumpkin and brie arancini with lemon aioli (v)
Goats cheese croquettes with smoked paprika aioli (v)
Chargrilled vegetable skewers with salsa verde (v & gf)
Lamb and mint kofta with a pineapple compote
Steamed prawn and pork gyozas with crispy shallots and coriander
Haloumi, sun dried tomato and mint cigars (v)
Mushroom wellington with olive tapenade and Pecorino (v)
Homemade shitake, garlic chives and water chestnut dumplings (v)
Beef and burgundy pie
Wild mushroom and truffle arancini (v)
Steamed Lotus buns with crispy pork belly, Char-Siu sauce and coriander
Roast vegetable Pithivier with green tomato relish (v)
Slow roast lamb shoulder croquette with a fresh mint aioli
Beef and burgundy pie with crushed peas
Master stock braised pork belly with plum glaze
Torched sea scallops with Halkidiki olive and tomato salsa (gf)
Grilled quail with smoked eggplant puree and pomegranate
Confit duck wellingtons with smoked chilli aioli
Bamboo skewered fresh Australian prawns with Pernod butter (gf)
Seared scallop and minted pea tart
Lemon confit prawns with benito and lemon myrtle (gf)
Seared Scallop with cauliflower puree and truffle oil (gf)

SUBSTANTIAL CANAPÉS

Mini pulled pork slider with apple chutney and coleslaw
Semi-cured Chorizo, Manchego cheese tostado with chipotle aioli
Beef and Burgundy pie with mashed potato and a red wine jus
Crisp chorizo with patatas bravas (kumera, olives, Spanish onion and tomatoes) (gf)
Spicy meatballs cooked in a homemade tomato sauce
Classic Spanish tortilla with adobe chipotle mayonnaise (v & gf)
Fried haloumi with lemon wedges (v & gf)
Prawns with salsa verde and chilli threads (gf)
Falafel slider with shredded iceberg lettuce and sumac yoghurt (v)
Chicken popcorn served in bamboo cones with garlic aioli

MINI MEALS

Southern Highlands Lamb cutlets with skordalia and herb salad
Seared snapper with kumera mash and beurre blanc (gf)
Balinese crispy skin duck with green mango, lemongrass and sticky rice (gf)
Pan-fried gnocchi, wild mushrooms, rocket and shaved parmesan (v)
Prawn and pea risotto with shaved Reggiano (gf)
Babi Guling with Jasmine rice, green beans and crispy shallots (gf)
Beef and burgundy pie “floaters” with red wine jus
Lamb tagine with sumac and preserved lemon yoghurt
Beetroot and vodka cured salmon with horseradish cream and beetroot relish (gf)
Spicy Thai chargrilled squid with glass noodle salad (gf)
Seared sesame tuna with ponzu dressing and green tea noodles
Salmon carpaccio, crispy capers, red onion and chervil with a lemon vinaigrette (gf)

DESSERT

Selection of macaroons
Raspberry frangipane tart
Assorted French profiteroles
Salted Caramel doughnuts
Fully loaded chocolate and walnut brownie
Chefs selection of mini desserts
Miniature chocolate dipped ice creams
Panacotta layered with raspberry jelly (gf)
Chocolate mousse shot (gf)
Raspberry and white chocolate brûlée (gf)
Eton Mess with strawberries (gf)
Chefs selection of desserts

GOURMET CHEESE PLATTER

Served with fruit and crackers or dips

GLAZED HAM WITH CONDIMENTS AND ROLLS

Vegetarian – V
Gluten Free – GF

Minimum order of 30 pieces of each item

For cancellations with less than 48 hours notice clients will be charged 75% of total cost by way of a cancellation fee.