It is again so nice to be invited back to cater for previous clients. This time we were invited to a 50th birthday at Coogee Surf Club. A fantastic menu was chosen to suit this occasion.
We stared the evening with the five spiced duck pancake this has been chosen on every cocktail menu since early feb so it is definitely our most popular canapé.
The prawn and Vietnamese rice paper roll with wasabi dipping sauce went quickly with our waitstaff being swamped by guests.
We always suggest a vegetarian option to clients when choosing a menu . The spinach , blue cheese and pine nut arancini was chosen and it's crisp pangrattata crumb was another clear winner. The pangrattata crumb is made from sourdough and fresh herbs with zest. Again the burgers were on this menu and this time it was the classic beef burger and also the Thai chicken burger with citrus aioli.
Steamed seafood wontons tossed in ginger and mirin dressing is a great option for the more health conscious.The tandoori lamb cutlets cooked pink and rested perfectly had many guests coming to the kitchen to pay complements.
We served the 5 peppers and salted squid on top of mixed herbs in bamboo cones with lemon dressing.
A small break from the food and plenty of dancing to the live band we set up the honey glazed ham with the homemade condiments for the guests to eat once they worked up there appetite.
What a great night was had by the 110 guests.
We are so happy to say we will be spending most of summer catering at Coogee surf club with weddings , Xmas parties and more birthday parties to come.
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