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A la carte

Hor’s douvres:

Please see hor’s douvres (appetiser) selection.

Vegetarian Entree Choices 

Roasted pumpkin, baby spinach, Bulgarian sheeps feta cheese and toasted walnut salad on thinly cut and toasted Minlaton sour dough bread drizzled with Yorke Peninsula extra virgin olive oil and MBC Foods gourmet sea salt flakes.

Crunchy baked tortilla cups filled with Yorke peninsula red lentil tabouli salad, topped with char grilled haloumi pieces and dressed with Japanese soy and fresh lemon juice.

Roasted red capsicum filled with an asparagus and parmesan risotto and topped with fresh greens with a sticky balsamic and Barley Stacks verjuice dressing.

Vegetable stack including grilled zucchini, roasted pumpkin, eggplant, sweet potato, roasted red capsicum with layers of Alexandrina Mount Magnificent Gouda cheese all topped with a selection of Asian greens and sweet soy.

Entrée Choices

MBC Foods salt and pepper squid or Spencer Gulf prawns served on a bed of caramelised onion mash and topped with crispy fresh summer vegetables, sticky sweet soy and a lime, coriander Thai dressing.

MBC Foods salt and pepper Spencer Gulf prawns served on a bed of crunchy Asian noodle salad and topped with creamy garlic aioli.

Smoked Aldinga turkey breast, creamy avocado and fresh snow peas served between golden crunchy fried wontons all topped with a curried vinegarette.

Tandoori chicken piece skewers served with steamed basmati rice and a cucumber and fresh Greek yogurt riatta.

Slow roasted lamb shoulder served on a bed of creamy mushroom and rosemary risotto and topped with a rich lamb gravy.

Smoked salmon and triple Brie tarts topped with a baby spinach, creamy avocado and toasted pumpkin seed salad all drizzled with Yorke Peninsula extra virgin olive oil and citrus dressing.

Marinated Thai beef salad with glass noodles, baby roma tomatoes, cucumbers, red onion , toasted almond flakes with a coriander and mild chilli dressing.


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

Pineapple and mint sorbet.

Cranberry and orange.

Mango and rosewater.

Vegetarian Main courses:

Individual sweet carrot, chick pea, cherry tomato, baby bocconcini, mozzarella tartlets with a fresh basil and Yorke peninsula extra virgin olive oil dressing.

Freshly baked mushroom, roasted pumpkin and grilled zucchini frittata topped with tangy home made hommus and fresh cut spring onions.

Main Course Choices:

Baked chicken breast, stuffed with semi sun-dried tomatoes and Danish Fetta and topped with a Yorke Peninsula olive oil and roasted cashew nut pesto sauce.

Baked seasonal fish topped with blanched asparagus and homemade Bearnaise butter.

Filo pastry parcels filled with slow roasted lamb shoulder, Woodside goats chèvre and roasted sweet potato, drizzled with a rosemary and balsamic glaze.

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

Slow roasted scotch fillet topped with Spencer Gulf prawns and a homemade hollandaise sauce.

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

Slow roasted scotch fillet steak encased with local garden fresh herbs topped with homemade sticky beef reduction.

Slow roasted scotch fillet steak topped with blanched broccolini and creamy béarnaise sauce.

Mediterranean lamb backstrap cooked medium rare and served with roasted red capsicum, artichoke hearts and drizzled with a roasted garlic, preserved lemon and rosemary infused Yorke Peninsula olive oil.

Champagne battered King George whiting served with a creamy Ranch sauce and fresh lemon.

MBC Foods lemon and garlic salt and pepper Spencer Gulf prawns or locally caught squid pieces served with a mustard seed aioli.

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

Dessert Choices:

Rich chocolate mud cake served with a summer berry couli’s, chocolate filigree’s, chantilly cream and freshly cut strawberries.

Warmed sticky date pudding served with a home made caramel sauce, thin toffee chards and double cream.

Individual Pavlova baskets filled with tropical fruit and topped with a local honey cream sauce.

Home made lemon cheese cake served with a tangy citrus curd and served with freshly whipped cream

Children’s meals (5 to 12 years): 

Homemade chicken nuggets, chips and sauce.
*All children’s meals can be separately catered for depending on individual tastes and age appropriate choices.*

Cheese Platters: 

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