Quay to the Amazon

Quay to the Amazon was an event like no other. Guests were taken on a journey, far far away from home yet so close. They explored the secrets of the Amazon, finding themselves at the Indiana Jones cocktail lounge where they were treated to all inclusive cocktails on tap. For those explorers who needed more to quench their thirst, they ventured deeper into the forest to enjoy a selection of premium beverages at the main bar. Guests relaxed in the fully themed Indiana Jones lounge encased within large tipi tents where they enjoyed a selection of live entertainment from fire dancers to stilt walkers and even live snakes. The King Kong club safe guarded by a large 4 metre Gorilla had it’s very own DJ as well as a live band and dance floor for those wanting to show of their moves. A silent disco corner was also set up for those who preferred to preserve the calm sounds of the Amazon.  Throughout the night guests enjoyed a selection of food from our interactive food stations as well as canapes designed and inspired by the Amazon.

Our Amazon Inspired Menu

CANAPE TO START

Mini Brazilian wood-fired open steak sanga, with cheddar, chilli, red onion & chimmi churri .Wood-fire is a traditional form of cooking long used by Amazonian civilisation & still popular for its distinctive smoky flavours

Golden pyramid of arancini – Forest mushroom, parmesan & white balsamic sauce (V) Flat top pyramids were traditional Amazonian structures, dedicated to worship. The concept was to build them reaching towards the sky to be closer to the sun or gods.

Amazonian ‘shrunken head tsatsa’ chicken lollipop, marinated in herbs, with an ash dip (GF) Tsata is the technique of ‘shrunken heads’. A process originating in the Amazon in order to trap the souls of the dead so they didn’t seek revenge. Our chefs will braise & shrink the chicken in herbs and spices to infuse flavour and then grill over charcoal.

Pulled pork belly empanadas with ‘Aji Picante’ hot sauce (DF) A popular fiesta food for celebration in Colombian and the wider Amazonian area. Served with a mild Picante chilli hot sauce.

SUBSTANTIAL STATIONS

White fish ‘with a bite’, blackened corn salsa & cassava leaf compote (GF, DF) . A local Amazonian delicacy is Pirahna – Our interpretation of this is a white fish with a fresh tangy salsa (to give it the bite).

Smoked & slow cooked pulled beef brisket slider, chipotle, crunchy slaw, soft milk bun Chipotle literally translates to ‘smoked chilli’. Milk or ‘leche’ is a prominent ingredient in many dishes from the Amazonian region.

Black bean & fried Kumara burrito bowl, pico de gallo, chilli, avocado, sour cream & brown rice, with toasted corn tortilla chips (V, GF) .Black beans and plantain, a starchy and sweet banana, are diet staples in the region. Pico de gallo is a very popular mild salsa made from chopped tomato, onion, cilantro, jalapeños and lime.

Chicken cacao mole, long grain fluffy rice, lime, tomato & coriander (GF) . One of the famous flavour of the region, ‘Mole’ contains about 20 ingredients, including chili peppers and raw chocolate or cacao, which works to counteract the heat of the chili peppers.

SWEET (Choice of Two)

Pineapple gelee, sugar cane chilli syrup & black ant (Contains Shellfish) (GF) A homage to famous dish by Alex Atala, a prominent Brazilian chef who specializes in using local & unusual produce such as edible ants, which have a mild smokey flavour with a citrus finish. Ants are super rich in protein and minerals and are much more sustainable than meat. Gelee is a dessert with a jelly-like consistency.

Warm churros & Venezuelan dark chocolate velvet. A well-known traditional dessert, donut-like churros are served with rich chocolate sauce. Cacao is a major export from the Amazonian forest.

Andes coffee tart with dulce de leche caramel. Coffee beans are one of the largest and most widely used exports from the region. Dulce de leche is an extremely popular rich caramel made from slowly heating sweetened milk.

Coconut & mango tapioca pearl pudding. ‘Salpicon de frutas’ is traditionally a drink with chopped fruits. Our interpretation is a tapioca pearl cup (similar to rice pudding) with coconut and fresh mango. Tapioca is a starch extracted from cassava root, a species that is native to South America.

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Testimonials

Extremely Pleased

We have been using on-demand catering for a while now and are extremely pleased with the service that Ultimo provides. We receive positive comments from our members all the time on the delicious food and it just takes a few minutes to order online. The Deliverable Feasts are excellent with more than enough to feed everyone plus leftovers. I cannot recommend Ultimo highly enough!    

Heather Van Lendt

The State School Teachers' Union of W.A

Super Impressed

We were so impressed with your organisation and how calm you were the entire night. The marquee looked amazing and everything was perfect. We weren't called about any problems that may have occurred during the day and were so impressed. We have gotten so many comments about the quality of the food and how well the event was run - including some from those whose jobs are in event management. A few people described yourself and a 'tall blonde girl' who worked so hard during the night. Drinks were flowing endlessly. So well done. You even got a soft serve and brought it out mid speech. And helped so quickly when we wanted a champagne bottle AS WELL as last minute door prizes. So super impressed. Would recommend the team any day.

Ness & Paddy

Wedding

West Australian Ballet

West Australian Ballet’s partnership with Ultimo Catering and Events began in 2003 and is one of the company’s longest standing associations. We are extremely fortunate to be able to rely on Ultimo for the finest food and service at our events and consistently receive wonderful feedback from our patrons. Ultimo’s generosity and long term commitment to supporting the arts is invaluable and West Australian Ballet looks forward to celebrating many more milestones with Ultimo

Andrea Parkyn

Sponsorship and Events Coordinator