Our chefs’ backgrounds in fine dining and Michelin star restaurants provide the back bone for our banquet catering menus. With Ultimo’s banquet catering menus, you can bring the restaurant to your home or venue with delicious and ambiant share platters. Our catering menus reflect the freshest available seasonal produce and contemporary culinary presentation. Feed your imagination!


 Banquet Dining

Includes artisan breads

Parisienne Grain

Baguette de Campagne

Sourdough Rye Loaf

Quinoa gluten free rolls

All served with chef selection of scented butters, oils and dry Crystal

 

Amuse bouche

Pots of duck parfait, Cumberland gelee, brioche   5.00

Chicken rillet jars with cumquat jam and gruyere puff twists  5.00

Banquet Entrée

Choose:

one dish $11.50

two dishes $21.00

three dishes $30.00

 

Shaved rare beef fillet, cucumber ribbons , roast onion compote, crunchy onion & balsamic pearls (GF)

Gravlax of salmon, textures of beetroot, tiny leaves and raspberry pickle (GF)

Slow roasted thyme chicken, baby coz, pomegranate jewels & toasted hazel nut (GF)

Champagne poached prawns in crystal, with Mary rose dressing & lemon fillets (GF)

Smoked salmon, horse radish & lemon croquettes with rocket, caper & parsnip whip

Cauliflower & courgette fritter with quinoa, preserved lemon & fresh tomato

Seared scallop with clove puree & black pudding crumble

 

Banquet Mains

Choose

one dish $17.00

two dishes $31.50

three dishes $42.50

 

Pink snapper fillet, celeriac mousse, carrots, pea and olive oil smash (GF)

Baked Atlantic salmon, sticky ponzu and baby corn shoots (GF)

Crisp Exmouth king prawn skewers with yuzu pearls and lemon jam 3 per serve

Moroccan shoulder of lamb, plump apricot and cracked wheat with sumac yogurt

Char-grilled Moroccan spiced chicken breast, preserved lemon and coriander yoghurt

Parmesan crusted Lamb cutlets, dehydrated mandarin and Smokey peppers

Baby chicken with hazel nut and peach stuffing, hazelnut pan glaze

Sous vide pork loin, cardamom puff crackle, roast apple rocket

Young tenderloin of beef, drunken cherry and veal jus (GF)

Roasted Swiss brown mushroom risotto with salsa Verdi and crisp sage

Banquet Sides & Salads          3.50 each / pp

Duck fat potatoes with rosemary & toasted cumin

Tossed Kale with ginger butter

Israeli cous cous with pistachio & tea soaked raisins

Treacle roasted carrots with nutmeg shine

Perfectly steamed vegetables, parsley butter (GF)

Baby bok choi, ginger, coriander stir fry (GF)

Grilled Mediterranean vegetables, toasted fennel seeds (GF)

Garden leaves, fresh herbs, cucumber, crunchy celery, tomato, French mustard vinaigrette (GF)

Brown rice, soy toasted pepitas, currants, harissa scented vegetables (GF)

Zucchini, wild roquette leaves, black garlic, mint, aged tarragon vinaigrette, pine nut crumble (GF)

Cumin roasted pumpkin, French beans, roquette, shaved parmesan (GF)

Cardamom, orange infused beetroot, soft feta, radicchio, red mizuna balsamic, beetroot reduction (GF)

Glass noodles, toasted rice crumb, crunchy vegetables, kaffir lime nam pla dressing, texture of fried shallot

Roma tomato rounds, cherry tomato halves, salad tomato wedges, soft feta, fresh basil vinaigrette (GF)

Fatuous, radish, red peppers, cucumber, parsley, mint, fresh lemon, herb wafers

Poppadum, eggplant salad, yoghurt, mint, madras curry notes

Candied walnut, pear, local blue cheese, roquette chive, honey champagne vinaigrette (GF)

Caesar, baby cos leaves, crisp garlic, prosciutto shards, rosemary rubbed croutons and mild traditional dressing

Frivolous garden fancy, pink grapefruit fillets, frisee lettuce, toasted almonds, shaved fennel, house dressing (GF)


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Everyone was wrapped with how the event went! The feedback regarding food from our guests was overwhelmingly positive. A bunch of the Players had been to lunch at The Witches Cauldron the day earlier and said that their experience on Saturday was far superior, not bad given the time frames, space and facility constraints, I gave you guys! Thanks again for your help, and no doubt we will see you again soon.

Sam, Cowan Football Club