Single Course Mains

from $42.0pp*

Two Course Entree / Main or Main / Dessert Prices

Starting from $70.5pp*

Three Course Entree / Main / Dessert*

from $88.5pp

*$4.5 per person per course Alternate service surcharge*

5 Course Degustation Starting*

from $150pp

*Minimum 15 guests

Please note Equipment Hire and Staffing Additional

**Quoted prices may change due to seasonal availability for events quoted more than 1 month in advance**

FOR ALL INQUIRES PLEASE EMAIL orders@topguncatering.com.au

Entrees

Thai Beef Salad with Crisp Asian Vegetables and a Sweet soy and Rice Wine Dressing (gf / df)

Butter Poached Prawns w' Cucumber Ribbon, Pickled Chilli and Lime Salsa POA

Roast Vegetable Frittata served with Baby Leaf Salad*

Salt and Pepper Squid with a Roquette and Parmesan Salad and Lime Aioli (gf / df)

Pear, Toasted Walnut, Blue Cheese Crumb and Roquette Salad with a Balsamic Vinaigrette (gf)

Smoked salmon with Chive Cream on a Roast Pimento Fritter w’ Baby Leaf Salad

Prawn Cocktail with Crisp Baby Leaf and Rose’ Dressing (gf / df)

Roast Vegetable Terrine with Spiced Tomato Dressing (gf / df)

Wasabi Panna Cotta with Lumpfish Roe (gf)

Champagne Poached Chicken Terrine w' Fig Balsamic Glaze And Micro Leaf Salad

Seared Scallops (3) on a Bed of Hummus with Crisp Prosciutto

Rough Cut Guacamole w’ Char-grilled Chicken Loins Pico De Gallo Baked Tortilla Crisps (df)

Sweet Corn Fritters w’ Tzatziki and Baby Leaf Salad *

Caesar Salad w’ Poached Chicken and Shaved Pecorino *

Bruschetta w’ Grilled Sourdough, Fresh Basil and Vine Ripened Tomato Salsa, Finished w’ Bulgarian Sheep Feta and Australian Olive Oil*

*All dietaries available on request

**Due to the current drought and uncertainty in product availability / pricing, ALL menu items are POA**

Mains

Lamb

all lamb poa - market price

Honey and Mustard Glazed Slow Roast Lamb Rump w' Creamed Sweet Potato and Spinach finished w' Balsamic Beetroot Puree (gf)

3 Point Lamb Rack w' Caramelized Onion and Figs, Cracked Pepper and Pecorino Potato Galette, Broccolini and Port Jus

Slow Roasted Rosemary Infused Lamb Shoulder Roulade w' Buttered New Potatoes and Wilted Greens

Grilled Lamb Backstrap w' Baked Ratatouille, Soft Polenta and finished w' Lemon Gremolata

Pork

Pork Shoulder Roulade, Stuffed with Silver beet and Salami, Served with Agrodolce Eschalots and Broccolini

Pork Belly Porchetta w’ Dill and Fennel Roasted Green Beans, Potato Fingers and Confit Tomato

Chicken

Bulgarian Feta and Wild Mushroom Chicken Involtini w' Sweet Corn and Leek Risotto (gf)

Chicken Duxelle (chicken stuffed w’ Forest mushroom and Thyme) w’ Herbed Soft Polenta and Honey Roasted Carrots

Chicken Involtini w’ Bulgarian Feta, Semi Dried Tomato and Sage, A top a Sweet Potato Skordalia finished w’ Grilled corn Salsa

Rosemary “Spring Chicken” Ballotine w’ Pancetta and a Spiced Pumpkin and Broad Bean Salad

Seafood

Baked Barramundi fillet w' Warm Kipfler and Green Onion Salad and Blistered Truss Tomatoes (gf)

Beef

Slow Roasted Veal Roulade Stuffed w' Portobello Mushroom, Semi Dried Tomato and Baby Spinach w' Paris Mash and Sautéed Beans

Slow Roasted Beef Eye Fillet w' Pecorino and Black Pepper Potato Galette, Broccolini and Mushroom Jus

Beef Cheek in Red Wine and Thyme Jus w’ Paris Mash and Grilled Broccoli

Slow Roast Strip- Loin Steak w’ Pecorino and Thyme Galette, Caramelized Eschalot and Shiraz Jus

16hr Roasted Pulled Beef Shank atop a crouton of roasted root vegetables w’ Bourbon and Grain Mustard Jus and Buttered Green Beans

Duck

Confit Duck Maryland w' Sweet Potato Paris Mash, Mustard Beans and Blackberry Jus

Duck A l'orange (Duck Breast) w' Thyme infused Kipfler Potatoes Candied Orange and Braised Red Cabbage

Vegan

Turmeric and Cumin Grilled Cauliflower Steak w’ Beetroot Carpaccio and Micro Greens

Sautéed Portobello Mushroom w’ Fig Glaze Atop a Golden Polenta Croute finished w’ a bed of Braised Lentils

Imam Bayildi - Turkish Stuffed Eggplant w’ Roasted Vegetable and Confit Tomato Sugo on a Bed of Fruit Infused Cous Cous

The above dishes have been created with the intent of being able to deliver at venues with zero facilities* and solely relying on portable LPG equipment that can be utilized with our ‘pop up kitchen’ facilities.

(*ie Yarralumla Woolshed / Albert Hall / fitters workshop / Marquees / Barns!)

* Alternate service surcharges apply