Menus

Blue Sorrento Catering is one of Brisbane best caterers and event planners…

In addition to a variety of menus ready to view, we create custom menus. Custom menus are inspired by you; your taste, your theme, your culture, your vision, your passion.



Breakfast

Fresh Seasonal Fruits

Blue Sorrento Bircher Muesli with Natural Yoghurt

Bush Honey Cinnamon Yoghurt with Banana, Cranberry, Sesame, Chia and Hemp

Blue Sorrento Freshly Bakes –Best Banana Bread, Zucchini and Dill Scones, Savoury Filled Croissants, Almond Croissants, Pan au Chocolat , Sweet and Savoury Muffins and Danish

Scrambled Eggs, Cumberland Pork Sausage, Baked Field Mushroom and Smokey Tomato-Bean Compote

Poached Eggs, Smoked Salmon, Fresh Asparagus, Spinach, Hollandaise and English Muffin

Scrambled Eggs, Bacon, Roast Tomato, Mushroom and Potato Hash Brown

Ricotta Pancakes, Warm Banana, Maple Syrup and Cinnamon Crème Fraiche

Poached Eggs, Chorizo, Wilted Spinach, Thick Sour Dough, Avocado and Tomato Salsa

Slow Cooked Eggs, Blistered Cherry Tomatoes, Rocket, Persian Fetta and Toasted Light Rye

Chicken Congee with Century Egg, Fried Shallots, Sesame Oil, Ginger and Chilli

French Toast with Fresh Berry Compote, Orange Zest Syrup and Toasted Almonds


Fine Dining


Entree

Pan Seared Scallops with Minted Baby Pea Puree, Chorizo Crumb and Blistered Cherry Tomatoes

Lamb Kibbeh with Grilled Flat Bread, Aubergine Salad and Garlic Yoghurt

Smoked Duck on Fennel Salad with Blood Orange Relish

Confit Ocean Trout, Fennel, Caper and Fetta Salad with Verjuice Dressing

Ham Hock Terrine with Piccalilli Relish, Cress and Warm Dark Rye

Spice Roasted Duck and Candied Sweet Potato Tart with Persian Carrot Jam

Chilli Squid, Tomato Jelly, Gazpacho and Fresh Herb Salad with Parsley Oil

Quail, Rocket and Pancetta Salad with Beetroot Crisps

Ricotta, Confit Garlic and Potato Tortellini, Pan Fried Cavalo Nero and Burnt Butter Sauce


Main

Pork Loin with Sage, Chestnut and Cranberry Stuffing, Sweet Potato Puree and Broccolini

Date, Fetta and Prosciutto filled Chicken Breast with Mustard Potato Crush and Sherry Jus

Oven Baked Barramundi, White Beanand Cherry Tomato-Basil Salsa, Kalamata Olive and Potato Crush

Dukkah Crusted Atlantic Salmon, Potato Galette, Pickled Lemon, Zucchini, Persian Fetta and Dill Salad

Gold Banded Snapper with Fresh Herb, Broad Bean and Spring Pea Salad on Jerusalem Artichoke Puree

Herb Crusted Lamb Fillet, Parmesan Potato Dauphinoise and Classic Caponata

Char Grilled Beef Fillet with Parsnip Puree, Buttered Brussel Sprouts and Horseradish Bechamel

Braised Beef Cheeks with Roast Garlic Potato Mash, Dutch Carrots,Tuscan Cabbage and Red Wine Jus


Dessert

Cherry Frangipane Tart, Port Syrup and Vanilla Crème Fraiche

Dark Chocolate and Espresso Mousse Roulade

Ginger Crème Brulee with Fig, Dark Chocolate and Almond ‘Cigarillo’

Poached Peach and Raspberry Salad with Fragrant Champagne Polenta Cake

Fig and Rum Pudding with Vanilla Bean Ice-cream and Zested Orange Syrup

Vanilla Bean Pannacotta with Toasted Hazelnut Crunch and Cinnamon Chocolate Sauce

Dark Chocolate Cherry Raspberry Fondants with Coconut Cream

Passionfruit Parfait with Mango and Berry Salad



Boardroom


Entree

Smoked Duck Breast with Caramelized Pear, Cress and Sweet Potato Crisps

Szechuan Spiked Baby Calamari with Pickled Cucumber Salad and Five Spice Chilli Salt

Sugar, Lime and Salt Cured Salmon with Asparagus, Watercress and Horseradish Aioli

Roast Garlic and Potato Tortellini with Sautéed Cavalo Nero, Parmesan and Prosciutto Crumb

Veal Carpaccio with Petite Herb and Salted Caper Salsa and Tuna Aioli

Chilli-Mint Grilled Prawns with Tomato Jelly, Gazpacho Salad and Parsley Oil

Baby Beetroot and Dutch Carrot Tartlet with Mint Labne, Baby Kale and Beetroot Vinegar Caramel

Star Anise and Cassia Scented Broth with Chicken, Prawn and Shitake Mushroom Wontons


Main

Smoky Beef Fillet, Golden Eggplant, Cherry Tomato, Chick Pea and Mint Salad with Skordalia

Caraway and Orange King Pork Cutlet with Sweet Potato Mash, Green Beans and Sautéed Red Cabbage

Wild Oregano Rubbed Lamb Double Cutlets with Caponata, Soft Parmesan Polenta and Baby Rocket

Miso, Soy and Wasabi Pea Crusted Atlantic Salmon with Roast Sweet Potato, Bok Choy, Sugar Snaps

Chicken Breast, White Wine, Basil and Cream with Sauteed Spinach and Potato-Artichoke Dauphinoise

Chilli, Kaffir Leaf and Lime Marinated Chicken Breast with Steamed Fragrant Rice, Salad of Julienne Vegetables, Green Mango, Toasted Peanuts andNam Jim

Sumac and Pistachio Lamb Fillet with Haloumi, Zucchini and Fresh Dill Salad on Garlic Potato Mash

Gold Banded Snapper with Crispy Potato Galette, Fresh Asparagus and Salsa Verde


Dessert

Fig, Almond and Dark Chocolate Puddings with Cardamom Anglaise

Lime Tart with Candied Citrus Syrup and Lemon Gelato

Chardonnay Polenta Cake with Rhubarb-Strawberry Compote and Vanilla Ice Cream

Dark Chocolate Cherry Raspberry Fondants with Coconut Cream

Passionfruit Parfait with Mango and Berry Salad

Buttermilk Pannacotta with Rosewater Scented Berries

Dark Chocolate Tart with Caramelized Pears, Almond Praline Dust and Vanilla Ice Cream

Selection of Australian Cheeses with Dried Fruits, Quince Paste, Water Crackers and Lavosh



Banquet


Sample Menu 1:

Canapés

Seared Scallop Skewer with Spicy Tomato Soup Shot

White Bean and Gazpacho Jelly Cone

Haloumi, Basil and Zucchini Skewers


Table Banquet

Salt and Pepper Squid with Green Bean, Charred Red Peppers, Mesclun and Smoked Paprika Aioli

Thyme and Garlic Marinated Spatchcock with Lime Zest Salt and Pomegranate

Mint and Lemon Labne, Roast Baby Beets and Rocket Salad

Blistered Cherry Tomato, Roast Baby Chats, Spicy Chorizo and Spinach Salad

Baked Lamb Rumps drizzled with Salsa Verde

Atlantic Salmon with Fennel, Orange, Avocado and Dill Salad

Bread Selection


Sample Menu 2:

Canapés

Roast Duck Breast on Sweet Potato Fritter with Beetroot-Orange Relish

Caramelized Pumpkin Risotto Cakes with Brie and Crisp Basil

Prosciutto Wrapped Chicken, Basil and Haloumi Skewers


Table Banquet

Rosemary Roast Beef with Lyonnaise Potato, Portobello Mushrooms and Red Wine Jus

Chicken Cacciatore – Sicilian ‘Hunter’ cooked chicken (bone in/skin on) with Tomato, Capers and Olives

Porchetta – Roast Pork Loin rolled with Herbs, Spices, Mustard and Citrus Zest

Steamed Broccolini and Greens Beans with Chilli Garlic Butter

Roast Garlic Potato and Sweet Potato

Bread Selection with Butter, EVO, Roast Garlic and Spiced Salt


Sweet Canapés

Baby Gelato Cones – Raspberry, Mango, Chocolate, Hazelnut, Mint, Vanilla

Baked Lime Tarts with Sticky Zested Syrup

Petite Baked Passionfruit Cheesecake


Sample Menu 3:

Canapés

Chickpea and Sweet Potato Fritters with Zucchini, Lemon and Dill Salad

Spiced Duck, Lentil and Fig Pastries with Cinnamon Maple Yoghurt Crème

Prawn, Lime and Coriander Cake with Spicy Gazpacho Shot


Table Banquet

Spicy BBQ Calamari and Prawns with Avocado, Yoghurt and Mint Sauce

Lamb, Mint and Haloumi Kibbeh with Creamy Hoummus

Watercress, Fennel, Pickled Red Onion, Toasted Cumin and Orange Salad

Dukkah Crusted Chicken with Pickled Lemon

Herb Crusted Double Lamb Cutlets

Fattoush; Rustic Turkish Bread Salad

Pumpkin, Chickpea and Fresh Coriander Salad

Roast Garlic Rosemary Potato Crush with Baby Spinach and Spring Peas

Bread Selection


Sweet Canapés

Honey Yoghurt Bavarois with Poached Plum and Ginger Snap

Cardamom Dark Chocolate Tartlets with Double Cream and Pistachio Crumb

Rhubarb and Strawberry Frangipane Cigars with Vanilla Bean Anglaise


Sample Menu 4:

Canapés

Veal and Oregano Fritter with Sautéed Mushroom and Capsicum Jam

Grilled Polenta, Eggplant, Buffalo Mozarella and Rocket

Lamb, Currant and Pine Nut Borek


Table Banquet

Sautéed Prawns with Roast Garlic Aioli

Pan Seared Scallops with Crispy Pancetta, Cherry Tomato and Fresh Mint Salad

Gremolata Chicken Breast Fillet

Baked Beef Tenderloin with Tapenade, Baby Spinach and Roast Red Peppers

Thyme Baked Field Mushroom, Asparagus and Roast Tomato Salad

Cauliflower, Caper and Flat Leaf Parsley Salad

Herb and Garlic Roasted Kipflers

Bread Selection


Sweet Canapés

Sweet Ricotta, Candied Citrus and Dark Chocolate Filled Petite Cannoli

Vanilla Bean Pannacotta with Poached Quince and Tokay Syrup

Sticky Fig Roulade with Cinnamon Cream



Canapés


Cold Canapés

Braesola, Fig and Rocket Tartlet with Balsamic Glaze

Corn Cakes with Lime Guacamole and Gazpacho Salsa

Seared Scallop, Spiced Tomato Soup Shooter with Lime Zest Salt

Poached Lemongrass Chicken, Rice Tile and Coriander Pesto

Torched Atlantic Salmon Nigiri with Wasabi Aioli

Blue Eye Cod, Crisped Potato and Petite Nicoise Salsa

Herbed Beef, Anchovy Aioli, Parmesan and Watercress filled Pancakes

Ham Hock Terrine with Piccalilli Relish on Irish Soda Bread

Chicken, Green Mango, Chilli and Cucumber Vietnamese Rolls

Seared Pork and Pistachio Stuffed Baby Squid with Lime Aioli

Goats Cheese Tartlet with Roast Beetroot and Crispy Leek

Prawn Cakes with Papaya Chilli-Lime Salsa and Toasted Coconut-Macadamia Crumb


Hot Canapés

Mint, Lime and Cachaca Marinated Chicken Skewers

Ginger and Fennel Pork Skewers with Sticky Pear Syrup

Mumbai Spiced Panko Crusted Prawns with Coriander Yoghurt

Spinach, Ricotta, Olive and Walnut Panzerotti

Five Spiced Duck and Vegetable Spring Roll with Chilli Ginger Syrup

Prawn, Water Chestnut and Black Mushroom Spring Rolls with Ponzu Sauce

Vegetable Spring Rolls with Kaffir Lime Syrup

Black Bean, Corn, Cream Cheese and Coriander Wontons with Green Chilli Sauce

Lebanese Chickpea and Broad Bean Felafel with Coriander Relish

Prawn Dumpling, Sautéed Spinach, Soy, Black Sesame and Chilli

Smoked Paprika Risotto Cakes topped with Chorizo, Peas and Fetta


Bigger Canapes

Ricotta, Roast Garlic and Potato Tortellini on Sauteed Cavalo Nero with Burnt Butter and Parmesan

Saffron Arancini with Bocconcini and Veal Ragu

Pork, Shitake Mushroom and Ginger Dumplings in Clear Broth

Reef Cod Tortilla with Shredded Iceberg and Tomatillo Relish

Lamb Kibbeh, Capsicum Jam and Baby Rocket Slider

Shredded Pork Tortilla, Smoked Paprika Aioli, Fresh Tomato Relish

Salt and Pepper Calamari with Lime Aioli

Basil Chicken, Haloumi and Roasted Red Pepper Slider

Eggplant, Tomato Concasse, Basil and Buffalo Mozzarella Pots


Substantial Canapés

Sticky Star Anise Pork Belly with Pickled Cabbage, Cucumber, Shallots &and Steamed Rice

Spinach and Ricotta Ravioli, Tomato-Cream and Basil Sauce

Soy and Ginger AtlanticSalmon, Sesame Soba Noodles, Sugar Snap Peas and Asian Mushrooms

Prawns, Fresh Mint, Chilli, Persian Fetta, Watercress and Watermelon

Kaffir Lime Poached Chicken, Green Papaya, Asian Herb, Glass Noodle and Vegetable Salad

Rare Roast Beef, Roast Vegetable, Rocket Salad with Balsamic Caramel

Sumac Lamb Fillet, Grilled Chilli Eggplant, Garlic Potatoes, Herb and Tomato Salsa, Mint Buttermilk Dressing

Beer Battered Fish and Chips, Lime Aioli and Fresh Lemon

Grilled Swordfish, Salted Caper, Oregano, Cherry Tomato and Rocket Salad


Sweet Canapés

Pina Colada Creams

Orange Blossom Baked Cheesecake with Pistachio Praline

Ginger and Banana Wontons with Coconut Cream Anglaise

Baby Gelato Cones – Raspberry , Mango, Chocolate, Hazelnut,Mint, Vanilla

Cherry Frangipane Tarts with Cinnamon Mascarpone Cream

Salted Caramel and Dark Chocolate Mousse Cones

Fig, Chocolate and Almond Cigarillo with Warm Cinnamon Chocolate

Mini Berry and Vanilla Custard Trifles

Petite Tiramisu



Suzie Panizza Brisbane QLD

You and your crew were an absolute HIT on Saturday night. Absolutely everyone has commented on how delicious and beautiful the food was and the service was perfect.