Single Course Mains

from $37.5pp*

Two Course Entree / Main or Main / Dessert Prices

Starting from $56.5pp*

Three Course Entree / Main / Dessert*

from $74.5pp

*$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

 

Roast Vegetable Frittata w’ Baby Leaf Salad *

 

Char-grilled king prawns with tomato, and caper salsa (gf / df)

 

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

 

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

 

Wasabi Panna Cotta with Salmon Caviar (gf)

 

 Champagne Poached Chicken and Pistachio 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’ Vanilla 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*

  

Chilled ½ Moreton Bay Bug w’ Mango and Capsicum and Pickled Cucumber Salad (gf)

 

*All dietaries available on request

 

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

Mains

Lamb

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

 

Slow Roasted and Pulled Beef at top a crouton of roasted root vegetables w’ Bourbon and Grain Mustard Jus and 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

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

Menus can be tailored to suit client requirements*

*All custom menus will be priced according to current market prices