Wesfarmers Christmas Party

Its with great pleasure that Ultimo was able to cater for Wesfarmer’s Christmas party for 200 guests at the City Beach SLSC. Located a stone throw away from the ocean, we wanted to utilize the beautiful West Australian sunset, so we incorporate a lot of the furniture to be our on the terrace as well as the Oyster & Prosecco bar.

Guests were entertained by live music and the venue was decorated with stunning floral’s, hire society furniture and beach inspired props. We designed a custom decadent cocktail menu – Serving gourmet canapés, Charcoal grilled cocktail items,  substantial bowl items. We served a late night supper options to make sure no one went hungry. We even had a cocktail bar with – Tanqueray Gimlet; Tanqueray dry gin, fresh lime juice, roses marmalade, basil leaves & soda and a Classic G&T; Tanqueray No10 Gin, East Imperial Tonic, Fresh lemon or Lime wedge + garnish.

 

THE BEACH SIDE TERRACE MENU

OYSTER + PROSECCO BAR

Coffin Bay Oysters, freshly shucked at the oyster bar with a selection of accompaniments

Shallot vinaigrette, Chablis mignonette, Cucumber & jalapeno salsa, Tabasco, Lemon & lime wedges

 

FROM THE CHARCOAL GRILL

Skewered Exmouth prawns, grigio marinade

Rosemary marinated lamb tender loin skewers

Chicken tenderloin skewer, orange emulsion

Grilled haloumi, lemon wedges

 

COLD CANAPES

Parsnip & anise cream, roasted walnut, beetroot cup (V)

Juniper lamb, rhubarb & gin jelly ribbon, charcoal wafer

Pancetta bound chicken and mushroom ballontine, cranberry jam, seeded lavosh

Moroccan tart, smoked cheddar, fig, free range eggs (V)

 

HOT CANAPES 

Pumpkin & ginger wonton, lime & chilli refresher (V)

Chicken & pea mini pie, white sesame crust

Butter poached Barramundi, shined kale, red radish, gold spoon (GF)

Forrest mushroom, truffle and parmesan arancini ball, parsley emulsion (V)

Lamb shank croquette, smoked potato aioli, crispy corn, radish & rocket

 

SALAD POTS

Jamon, watermelon & feta (GF)

Papaya, heirloom cherry tomato, peanut and cilantro (GF,LF,V)

 

 

SUMMER SIGNATURES

Slow braised beef brisket,  royal blue potato velvet, kale shine, veal glaze (GF)

Sous vide lamb, baby gem heart, chickpea, pomegranate, salsa  verde & evoo (GF)

Coconut swordfish, yellow curry rice, cucumber raita (GF)

Vegetarian alternative:

Seared haloumi, lemon emulsion, crisp cos, pepitas (V, GF)

 

DESSERT, ESPRESSO + AFFOGATO BAR

Mini mango brulee, coconut sugar

Salted caramel macaroons

Peach melba triangle, raspberry patisserie, peach gloss

Affogatos – Vanilla bean ice cream + espresso shot + Frangelico

 

SUPPER

Pea & potato curry moon, mango relish (V)

3 bite lamb & rosemary pie, toasted cumin

Petite pork sausage roll, with tomato chutney

 

Ultimo are proud to be associated with the amazing team from Wesfarmers. We eagerly await next year’s Christmas party for another opportunity to provide innovative & imaginative Christmas party catering.

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To the INCREDIBLE team at Ultimo, Holy Moly guys… what an absolutely amazing smorgasbord you created for our event yesterday… Wow, wow, WOW!!! AND… your sensational chef… he was AMAZING!!! You guys completely out did yourselves and we cannot thank you enough for all the time and effort you put into making yesterday happen! We will be sending everyone and anyone your way for catering and CANNOT wait until next year to do it all over again!!!

Natalie Rolt | Natalie Rolt Designs