Skip to content

A la carte

Hor’s douvres:

Please see hor’s douvres (appetiser) selection.

Entrée Choices:

Salt and pepper squid served on a bed of caramelised onion mash and topped with a medley of fried vegetables, with a lime, coriander and sweet chilli dressing.

Vegetable stack including grilled zucchini, eggplant, sweet potato, roasted red capsicum, tofu and topped with a selection of Asian greens and balsamic glaze.

Crispy filo pastry parcel filled with roasted red capsicum, Woodside goats curd and a grilled lamb cutlet.

Smoked chicken, avocado and wontong stacks drizzled with a tangy curry dressing.

Vol a vents filled with a blue swimmer crab, Morton bay bug, prawns or crayfish mornay and served with an avocado salad.

Traditional prawn cocktail served with a tangy seafood sauce.

Sorbet:

A sorbet can be offered to your group. This dish is designed to cleanse the palate, ready for the next course.

e.g. – Pineapple and mint sorbet.

Main Course Choices:

Baked chicken breast, stuffed with roasted red capsicum and Danish Fetta and topped with a ‘White Flint Olive Oil’ and cashew pesto sauce.

Three peppered fillet steak, slow roasted to perfection and then topped with fresh horseradish and sage cream.

Baked seasonal fish topped with blanched asparagus and Hollandaise sauce.

Malaysian, coconut, curried prawn skewers served on a bed of steamed basmati rice.

Oven roasted, red capsicum stuffed with a wild mushroom risotto and topped with melted Watsonia cheddar cheese.

Chicken fillet mignons. Chicken breast wrapped in local smoky bacon and topped with a creamy Dijon mustard sauce.

Slow roasted beef fillet topped with prawns and hollandaise sauce.

Slow roasted beef fillet encrusted with locally made dukkah and topped with a creamy hollandaise sauce.

(All main course meals are served with salad or vegetables and a creamy baked potato.)

Dessert Choices:

Chocolate Mud cake served with a berry couli’s, chocolate chards, whipped cream.

Warm sticky date pudding served with a caramel sauce, toffee chards,  whipped cream.

Pavlova baskets filled with a fresh fruit salad and topped with local honey cream.

Lemon cheese cake served with a tangy lemon sauce and served with whipped cream.

Cheese Platters:

MBC Foods can make a cheese platter for your group which includes soft, matured and blue cheeses, dried fruit, nuts and crackers.

Coffee, Tea and chocolates:

*Seasonal availability may change menu slightly. Cost depends on the price of ingredients needed for the dish. Costing each dish is undertaken when menu is chosen.

All menu choices can be changed to suit your individual tastes and budget.

Thank you for choosing MBC Foods.