Alcohol for Functions:
Fully licensed venue. We stock a large range of popular bottled everyday favourite beers, ciders and premixed spirits. We also have a range of white, red and sparkling wines from the Robert Oatley collection. Soft drinks, bottled water and juices are also available. Purchases can be made individually or a dry till can be arranged. Eftpos facilities are available.
Food Packages:
This is a starting selection of menu samples for different events. Menus can be tailored to personal needs fitted to your function. Prices available upon request. The Range also offers a full cafe/coffee shop if your event requires patrons to purchase their own food and beverages.
Nathan Gale
HEAD CHEF 0402 221 430
http://waggacatering.wix.com/waggacateringservice
PLEASE NOTE: Special dietary needs can be arranged upon request, and a Children’s menu (under 12yrs) can be arranged upon request.
Please browse our selection of menu samples for different events
- Carvery/Buffet
- Formal Cocktail Finger Food
- Function Served
- Formal Functions
- ACTA Conference Catering
Carvery/Buffet
MAIN – Carvery Roasts
Roasted sirloin of beef with cracked pepper|
Roasted pork loin with crackle
VEGETABLES
Roasted vegetable medley, steamed green vegetables, cauliflower and broccoli au gratin
HOT BUFFET SELECTION
Sweet and sour pork
Battered fish pieces
Fried rice
COLD BUFFET SELECTION
Glazed leg ham
Seasoned roast chicken pieces
Garden salad
Bread rolls and butter
DESSERT
Pavlova with strawberries and kiwi fruit
Chocolate mousse
Tropical fruit salad
Apple slice
Passionfruit cheesecake
OPTION 1: ALL INCLUSIVE - P.O.A.
OPTION 2: WITHOUT HOT AND COLD BUFFET SELECTION - P.O.A.
Formal Cocktail Finger Food
FIRST COURSE – choose 4 items to be served over a 45 minute period
Crisp mini filo basket with tomato, olive and garlic salsa with crumbled feta and basil
Fresh Coffin Bay oysters on spoons with avocado and lime aioli and salmon pearls
Rare roasted lamb fillet on crostini with roasted tomato, rocket and feta
Tempura battered prawns with honey, sesame and chilli sauce
Smoked salmon and dill crepe pinwheels with cucumber relish
King prawn and avocado nori rolls with sweet soya
Crab and caramelised onion pastry triangles
Scallops wrapped in prosciutto with chilli lime butter
Smoked chicken, mushroom and Brie tartlets
Lamb and herb meatballs with mint infused yoghurt
Roasted pumpkin and pine nut risotto balls
Wagyu beef meatballs with tomato chilli jam
Baby spinach, Camembert and caramelised red onion tarts
Sesame and parmesan discs with roasted mini Roma tomatoes
SECOND COURSE – choose 6 items to be served over a 1½ hour period
COLD
King prawns with avocado and mango salsa in crisp tortilla cup
Nori rolls – Californian and vegetarian
Rare beef on baguette with horseradish cream
Mini gourmet turkey, camembert and cranberry club sandwiches
Shaved fillet of lamb on mini bruschetta with a beetroot relish
HOT
Cajun king prawns on toothpicks
Mini French trimmed lamb cutlets with tomato relish
Gourmet pastry rolls of chicken and ginger
Wagyu beef meatballs
Smoked chicken and sundried tomato tartlet
Tandoori lamb pastry pillow
Warm goats cheese and caramelised onion tarts
Chicken satay tenderloin kebab with peanut sauce
Roasted tomato and red pepper shot with chive cream
Tandoori chicken tenderloin skewer with coriander yoghurt dip
King prawn and bacon skewer with spicy plum sauce
Crab and camembert pastry puffs
Char grilled vegetable, spinach and feta filo triangles
Mini beef fillet mignon on skewers
Torpedo battered king prawns
Pulled pork and slaw sliders
Twice cooked sticky pork belly
THIRD COURSE – choose 3 items to be served over ½ hour period
Mini crème brûlée tartlets
Coconut and passionfruit pannacotta on Chinese spoons with roasted pineapple salsa
Mini chocolate éclairs
Petite French cream cheesecake
Lemon curd tarts with raspberries
Iced profiteroles
Rich chocolate mousse shots
Tropical fruit salsa cup with sugared yoghurt cream
Individual black forest trifle
Tea and coffee station
OPTION 1: WITH DESSERT SELECTION - P.O.A.
OPTION 2: WITH DESSERT SELECTION - P.O.A.
Function Served
HORS D’OEUVRES
Chef’s selection served over a 45-minute period
ENTRÉE – choose 2 to be served alternately
Lamb and bush tomato pastry parcel served with tomato chutney
King prawn salad with avocado and mango salsa
Seafood crepe – rich seafood with cream sauce folded in a chive infused crepe
Smoked chicken and cashew salad with a honey mustard dressing
Chicken satay pastry cup on julienne veg with roasted pineapple and peanut sauce
Grilled Moroccan lamb cutlets on Mediterranean cous cous
MAIN – choose 2 to be served alternately
Petite roasted chicken supreme with bacon, cheese and spring onion seasoning on roasted vegetable medley and mustard seed sauce
Slow roasted sirloin steak served on cream scalloped potato bake with red wine gravy
Moist double cut pork cutlet served on whipped potato with sautéed Chinese cabbage and caramelised apples
Apricot and almond seasoned chicken breast with mango, coriander and pink peppercorn salsa on a light couscous
Char grilled rib eye steak served on scallop cream potatoes with mushroom and bacon sauce
Slow roasted lamb rump basted with garlic, honey and herbs served on sweet potato and baby spinach mash finished with rich tomato jus
Grilled fillet of fish with lemon parsley butter
All meals served with dinner rolls and a vegetable bowl to each table
DESSERT – choose 2 to be served alternately
Individual pavlova with Chantilly cream and fresh fruit salsa
Home style apple pie served warm with custard and ice cream
Marinated fresh fruit wedges with sugared yoghurt cream
Wild berry cheesecake served with a rich berry coulis
Sticky toffee pudding with rich butterscotch mascarpone and strawberries
Tiramisu cake with coffee cream
Tea and coffee station
OPTION 1: Alternate Main and Dessert - P.O.A.
OPTION 2: Alternate Entrée and Main - P.O.A.
OPTION 3: Alternate Entrée, Main and Dessert - P.O.A.
OPTION 4: Add Hors D’oeuvres (Chef’s selection) to any above option to be served over a 45-minute period - P.O.A.
Formal Functions
HORS D’OEUVRES
Crisp mini filo basket with tomato, olive and garlic salsa with crumbled feta and basil
Fresh Coffin Bay oysters on spoons with avocado and lime aioli and salmon pearls
Rare roasted lamb fillet on crostini with roasted tomato, rocket and feta
Tempura battered prawns with honey, sesame and chilli sauce
Warm teriyaki chicken and glass noodle mini tartlets
Smoked salmon and dill crepe pinwheels with cucumber relish
King prawn and avocado nori rolls with sweet soya
Crab and caramelised onion pastry triangles
Scallops wrapped in prosciutto with chilli lime butter
Smoked chicken, mushroom and Brie tartlets
Lamb and herb meatballs with mint infused yoghurt
Roasted pumpkin and pine nut risotto balls
Wagyu beef meatballs with tomato chilli jam
Baby spinach, Camembert and caramelised red onion tarts
Sesame and parmesan discs with roasted mini Roma tomatoes
ENTREES
King prawn scallop salad on a mesclun nest with chilli, raspberry, lemon zest dressing
Smoked Atlantic salmon and crisp tortilla stack with caper and dill crème and red onion and lemon zest marmalade
Thai marinated satay chicken tenderloin skewers on scented rice with a mild spiced pistachio nut sauce
Salad of local smoked trout with roasted cherry tomatoes, crumbled goats cheese with toasted pine nuts served on a dill blini with citrus dressing
King prawns in a crisp tortilla cocktail basket with a tangy mango chilli mayo
Mediterranean antipasto tasting plate – roasted vegetables, feta cheese, marinated olives, prosciutto, Hungarian salami and sourdough with pure olive oil
Open chicken and mushroom pastry cup – tender chicken fillets with champignon mushrooms bound in a cream volute sauce garnished with fine julienne veg
Lamb fillet noisettes wrapped in smoky bacon, pan-seared, served on a petite potato latke with roasted vegetable salsa
Individual seafood strudel – succulent seafood encased in a light filo parcel with a 3 cheese and dill sauce
Warm smoked chicken Caesar salad – grilled breast of smoked chicken sliced thinly atop a baby cos Caesar salad with garlic croutons
MAINS
New season semi boned lamb rack rubbed with rosemary and mint infused Murray River salt, served on a potato and sweet pea puree with rosemary jus
Encrusted chicken breast supreme pocketed with smoked salmon, Brie and roasted garlic, served on julienne leek risotto with creamy hollandaise
Reef N Beef – grilled prime sirloin with BBQ prawn skewer napped with garlic and chive sauce, served on a roasted garlic crouton
Char grilled tournedos of beef tenderloin served on potato and bacon rosti with sautéed mushroom and red wine sauce
Slow roasted whole lamb rump basted in garlic and honey, served with rosemary mint mash and pan jus
Grilled barramundi fillet roulade crusted with dukkah, served with scallop potatoes, caramelised leek and sautéed bok choy and a citrus aioli
Plump chicken breast supreme stuffed with forest mushroom duxelle wrapped in filo parcel, served on truffle infused risotto and herb veloute sauce
Herbed Atlantic salmon steak grilled, served on a potato latke with grilled asparagus and lemon dill sauce
Roasted thick cut scotch fillet of beef, served on melange of garlic-roasted vegetables with Burgundy sauce
Seared tender pork loin fillet wrapped in prosciutto served on Mediterranean couscous with roasted tomato and red pepper sauce
All mains served with a bowl of fresh vegetables with honey sesame butter to each table and fresh dinner rolls with butter
DESSERTS
Apple and caramel crumble tart with crème fraiche
Lavender crème brulee with double cream and fresh berries
Voluptuous choc delight – layers of white and dark chocolate mousse with rich ganache and berry coulis
Individual vanilla bean pannacotta with forest berry compote
Chocolate and blueberry bread and butter pudding with chocolate custard
Warm individual butterscotch and pecan pudding with caramel sauce and mascarpone cornel
Rich creamy citrus tart with orange Grand Marnier glaze and toasted coconut crusted vanilla bean ice cream
Individual dark chocolate pudding with rich ganache, raspberry sauce and vanilla ice cream
Sticky date pudding with caramelised macadamias, butterscotch sauce and lashings of cream
OR
Dessert Trio Plate – served individually to all guests
Chocolate-coated profiterole
Vanilla and passionfruit pannacotta with roasted pineapple salsa
Mini fruit kebab with honeyed dipping yoghurt
OR
Cheese Platter – to each table
Consisting of Gippsland Brie, King Island Blue, Bega Tasty, cheeseboard crackers, fresh fruits and berries accompanied by quince paste
Tea and coffee station
OPTION 1: All-inclusive, Choose: 4 Hors d’oeuvres served over 45-minute period, 2 Entrées served alternately, 2 Mains served alternately, 2 Desserts served alternately - P.O.A.
OPTION 2: Substitute Hors d’oeuvres for Entrée, Choose" 6 Hors d’oeuvres served over 90 minute period, 2 Mains served alternately, 2 Desserts served alternately - P.O.A.
OPTION 3: No Hors d’oeuvres, Choose: 2 Entrées served alternately, 2 Mains served alternately, 2 Desserts served alternately - P.O.A.
OPTION 4: Choose: 2 Entrées served alternately, 2 Mains served alternately - P.O.A.
OPTION 5: Choose: 2 Mains served alternately, 2 Desserts served alternately - P.O.A.
ACTA Conference Catering
PLEASE SELECT FROM THE VARIOUS ACTA CONFERENCE CATERING PACKAGES AVAILABLE BELOW
Morning & Afternoon Tea
MORNING AND AFTERNOON TEA
Warm sweet Danish pastries
Assorted muffins (chocolate/blueberry/white choc & raspberry)
Fresh baked scones with jam and cream
Variety of cakes and slices
Choose 1 of the above options to be served with tea, coffee and a basket of fresh fruit
PRICE AVAILABLE ON REQUEST
ACTA Conference Lunch
COLD WORKING LUNCH OPTIONS
Choose four options with a fresh fruit platter
Smoked salmon and asparagus quiche triangles
Sliced French sticks with leg ham, seeded mustard cream and alfalfa
Assorted double deck club finger sandwiches
Baguettes with turkey, cranberry mayo and camembert
Mini chicken Caesar wraps
Variety of fresh nori rolls
Mini salad roll sliders
Char grilled bruschetta with vine ripened tomato salsa, crumbled feta and balsamic glaze
Crisp tortilla prawn cups with avocado and mango salsa
Med rare fillet beef on sourdough with horseradish cream
PRICE AVAILABLE ON REQUEST
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HOT AND COLD WORKING LUNCH
Choose three options with assorted fresh cut sandwiches and a fresh fruit platter
Homestyle roast meat pastry rolls
Ham and tomato tartlets
Lamb kofta kebabs with mint yoghurt sauce
Tandoori chicken skewers
Mini roast lamb and gravy rolls
Grilled French trimmed lamb cutlets
Pulled pork and slaw sliders
Mini beef and bacon burgers
PRICE AVAILABLE ON REQUEST
ACTA Lunch Box
STANDING SALAD BOX
Choose 3 cold varieties - allocation of 2 boxes per person
Crispy chicken ranch salad
Thai beef salad
Grilled chicken Caesar salad
King prawn salad on tangy rocket with avocado and mango salsa
Moroccan lamb couscous
Grilled haloumi Greek salad with baby spinach, olives, feta, cherry tomatoes and balsamic
Fresh fruit salad and yoghurt
PRICE AVAILABLE ON REQUEST
GRAB AND GO NOODLE BOX
Choose 3 cold varieties - allocation of 2 boxes per person
Butter chicken and steamed rice
Beer battered flathead with chips and tartare
Sweet and sour pork with rice
Satay chicken with hokkien noodles
Creamy smoked salmon and dill penne
Fettuccine carbonara
Spaghetti marinara in napolitana sauce
Honey and ginger pork noodles
Salt and pepper squid with chips and aioli |
Singapore noodles
Grilled chicken bow tie pasta with creamy sundried tomato pesto sauce
PRICE AVAILABLE ON REQUEST