Outside Catering
Podfood is now doing boutique outside catering in your home or business. Catering for a wide variety of functions from birthday parties, weddings or a private businesss meeting, we are happy to design a menu to suit your needs. Email info@podfood.com.au for a quote or use the following menus as guide.
Finger food
We can organise the cocktail food for your next function whether it be at home or the office. Please choose from the following menu. (minimum 25 people).
*This hot food can be delivered hot or cold in a heatproof tray, but will need to be heated in your oven just before serving.
1 hour function (3 selections) $16 per person
11/2 hour function (5 selections) $22 per person
2 hour function (6 selections) $24 per person
3 hour function (9 selections) $30 per person
Delivery fee $50. Collection fee $50
If needed we can also provide you with floor staff to serve food and drinks. They are charged at $30per hour. One staff member per 20 guests
Sydney rock oyster topped a dressing of mirin, sherry & soy
Honey baked chicken wings with plum relish
A tart filled with “Woodside” goats cheese, pesto & pimento
Sushi rolls, vegetarian or with sashimi with wasabi flying fish roe
Mini pizzetta filled with ham, roasted tomato & cheese
*Thai spiced chicken skewers with peanut & coriander dressing
A bruschetta topped with a rich blue cheese mousse & caramelised pears
*Vegetarian spring rolls with a soy dressing
Coriander crepes filled with pickled cucumber & slow roasted 5 spice duck
A cocktail chat potato filled with Tasmanian smoked salmon & a horseradish cream & chives
*Tandoori spiced chicken skewers with minted yoghurt
Steamed spears of asparagus wrapped Tasmanian smoked salmon
*Mushroom risotto balls with porcini oil
Vietnamese rice paper rolls with Asian greens & fresh herbs
Banquet menu selection
Lunch
2 courses - $38 per head you can choose 2 entrees, 2 mains & salad
or 2 mains, salad & 2 desserts.
3 courses - $48 per head you can choose 2 entrees, 2 mains, salad & 2 desserts.
Dinner
2 courses - $55 per head you can choose 2 entrees, 2 mains & salad
or 2 mains, salad & 2 desserts.
3 courses - $65 per head you can choose 2 entrees, 2 mains, salad & 2 desserts.
This is for a min of 20 people.
Delivery fee $50, collection fee $50.
Cutlery, plate & napkin $3pp
All meals include sourdough roll & butter.
Hot meals are presented in a chaffing dish.
Floor Staff are charged at $30per hour. One staff member per 20 guests
Entrées
- A roulade of Tasmanian smoked salmon and baby English spinach with a light dill dressing
- Honey baked figs with a “Woodside” goats cheese curd and crisped parma ham (seasonal)
- A vine ripened tomato filled with marinated Persian style fetta basil pesto and Ligurian olives
- Individual tartlet of Gippsland blue cheese mousse and caramelised pears with pimento
- Antipasto with a selection of smoked and cured meats, roasted and marinated vegetables, dips, olives, dolmades and marinated artichokes
- A rich roasted beetroot terrine ( large or individual) with spears of steamed asparagus, shaved parmesan and a light garlic dressing
- Pate of duck and blueberry with walnut bread and spiced figs
- Freshly opened Sydney rock oysters either with lime and cracked pepper or a light sherry and soy dressing
- King prawns served naturally with avocado and a lime and dill dressing
- A pillow of butter puff with Persian fetta, roasted baby beetroots and steamed spears of asparagus, with an apple balsamic dressing
- A salad of Tasmanian smoked salmon on a bed of soba noodle and pickled cucumber with mustard cress and a dressing of mirin, soy and grape seed oil
- A salad of slow roasted 5 spiced duck and caramelised pear with baby rocket leaves and char grilled pimento
Main course
- Whole honey baked leg ham decorated and carved with a fig and ginger chutney
- Whole poached Atlantic salmon( completely boned) filled with fresh summer herbs with a salad of avocado slow roasted tomato and basil
- Rare roasted eye fillet of beef with a rich mushroom and white truffle pate
- A fragrant green thai herb chicken salad with mango, coriander, roasted peanuts and shaved fresh coconut with a minted yoghurt dressing and spiced peach pickle
- Ballantine of chicken filled with whiskey fruits and a fresh plum chutney
- Boned and rolled loin of lamb filled with brandied prunes and figs with a spiced fig and tomato relish
- Individual veal or beef wellington with a rich bordelaise or mushroom sauce
- A salad of champagne poached ocean trout with segments of summer citrus and watercress with and extra virgin olive oil and raspberry vinegar dressing
- Slow roasted cutlets of lamb filled with pesto and baby English spinach with a lightly spiced fig and tomato relish * $2pp extra
- A Nicoise style salad with chargrilled yellow fin tuna medallions (rare) roasted baby pontiac chats, shaved parmesan, ligurian olives, slow roasted roma tomatoes, snake beans and a light garlic dressing
Salads
- Steamed spears of asparagus with shaved parmesan and a light garlic dressing
- Marinated button mushroom salad with a poppy seed and soy and honey dressing
- Roasted pontiac chat potato salad with rosemary and cracked pepper
- A Caesar style salad with baby cos, shaved parmesan crisped proscuitto and an aoli dressing
- A mixed green leaf salad with avocado semi dried tomato, fetta and kalamata olives
- Rocket, pear and parmesan salad with a dressing of apple balsamic and virgin olive oil
Desserts
- A chocolate roulade filled with double cream and fresh seasonal berries
- Individual lemon curd tarts
- Spiced summer fruit compote with cinnamon shortbread and mascarpone
- Large seasonal fruit flans
- Trifle with brandied custard sauce and macerated fruit
- A selection of Australian cheese and seasonal fruits
- Chocolate and hazelnut ganache torte with double cream