functions on performance lawn by zencatering PDF
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FUNCTIONS ON PERFORMANCE LAWN BY ZEN CATERING Brisbane Powerhouse is a contemporary multi-arts, dining, functions and conference venue nestled on the beautiful banks of Brisbane River beside New Farm Park. The former power station has become a distinct Brisbane landmark, both as a stunning industrial creation and as a hub for theatre, music, comedy, film, visual arts, festivals, ideas and dining. Brisbane Powerhouse offers a unique space to celebrate your function in style on the Performance Lawn. Only 10 minutes from the city and accessible by bus, river, car or ferry. Highly skilled staff will ensure that your event at Brisbane Powerhouse is both enjoyable and memorable. For more information, to arrange a site inspection For more information, to arrange a site inspection or or for an exact quote please contact Brisbane Powerhouse for a detailed proposal please contact Brisbane Powerhouse 3358 8609 or email [email protected] 3358 8609 or email [email protected] 3 H O U R S $ 5 2 . 5 0 P E R P E R S O N S Choose 5 cold items, 4 hot items, 2 bigger bites or 1 fork item E 4 H O U R S $ 6 2 . 5 0 P E R P E R S O N G Choose 5 cold items, 4 hot items, 2 bigger bites or 1 fork item, 1 sweet item A 5 H O U R S $ 7 2. 5 0 P E R P E R S O N K Choose 5 cold items, 4 hot items, 2 bigger bites & 1 fork item or 2 fork items, 1 sweet item C A COLD ITEMS Noosa spanner crab, mayonnaise, apple & tarragon en croute P Rare sealed Black Angus beef, horseradish, fried onion & parsley salad (g) Soft herb crepe roulé, marinated capsicum, peppered crème fraiche & sweet basil (v) L Peking duck wraps, cucumber, shallots & hoisin sauce Tartar of Atlantic salmon, toasted brioche, soft herb crème frâiche & caviar I Swiss brown mushroom crostini, pine nuts, parsley, sultanas & truffle oil (v) A Freshly shucked Pacific oyster, caramelised chardonnay vinegar & cucumber (g) T Fresh Vietnamese rice paper rolls, spicy Nham Jim dipping sauce (vg) Free-range chicken, pistachio, sultana & thyme ballotine (g) K Chilled tomato consommé, tomato & sweet basil salad (vg) Sesame crusted rare sealed tuna, Japanese mayonnaise, pickled ginger & baby coriander (g) C Marinated cherry tomato, Soignon goat’s cheese & pesto tartlets (v) O Mini rye sandwich, ham hock terrine, apple jelly & piccalilli butter Prawn cocktail, spiced avocado puree & baby coriander (g) C Garlic rubbed crostini with Maleny goats curd & baby caponata (v) HOT ITEMS Parmesan crumbed field mushrooms, aioli (vg) North African spiced swordfish skewer, roasted garlic aioli (g) Crispy eye fillet of Clare Valley Gold beef, spinach, Parmesan, béarnaise aioli Greek style marinated lamb skewer, hummus (g) Scotch quail egg, curried mayonnaise (g) Crispy Asian style pork belly, chilli caramel (g) Baby beef & burgundy pie, veal jus & house made ketchup Crispy sesame soy chicken, wasabi mayonnaise (g) Pork & veal meat balls, smoked tomato relish (g) House made Alexandrian falafel, cumin & garlic yoghurt (vg) Steamed pork & prawn dim sim, soy chilli dipping sauce Roasted chicken shank, tarragon mayonnaise (g) Calamari & chorizo paella croquette, saffron aioli (g) Chicken, prawn & water chestnut spring roll, soy lime dipping sauce Tomato & basil arancini filled with mozzarella, lemon zest & oregano aioli (vg) Tempura, nori salmon, Miso mayonnaise (g) BIGGER BITES Middle Eastern spiced buttermilk fried chicken, lime aioli (g) Baby Black Angus cheese burger, house made tomato ketchup Braised lamb mini sub, harissa, coriander & garlic yoghurt Velvet king prawns, red thai curry mayonnaise (g) Retro pork and veal sausage roll, house made tomato ketchup S FORK ITEMS E Spiced braised red curry of duck, lychee & bok choy, steamed jasmine rice (g) Milk & fennel braised shoulder of inland sea organic lamb, celeriac purée (g) G Slow cooked Asian style Waygu beef cheek, wakame, cucumber & coriander salad (g) Crumbed market fish & chips, house made tartare sauce (g) A Hand rolled potato & truffle gnocchi, sauté mushrooms, pine nuts & parsley (v) K Vietnamese salad of poached king prawn, coconut & lime dressing (g) Smoked chicken, mango & rocket salad, hazelnut dressing (g) C Twice cooked Bangalow pork belly, chili caramel, Singapore slaw, sweet ginger dressing (g) Hand made pizza using stone-ground certified organic flour (choose 2) A Prosciutto, fig & rocket pesto, candied pine nuts Prawn, sopressa & Emmental P Roasted pumpkin, walnut, shaved apple & crème frâiche (v) L SWEET BITES Glazed petite tarte au citron I A Valrhona chocolate tart, crème Chantilly & shaved chocolate Baby passionfruit Pavlova, crème Chantilly & mint salad (g) T Espresso glazed éclairs filled with vanilla crème pâtissière Assorted macaroons (g) K C INCLUSIONS Includes wait staff to provide tray service of food & drinks for the duration of your package O Chefs to prepare & plate food onsite All platters & cocktail napkins included C P A C K A G E U P G R A D E S Mixed cheese platter, fresh & dried fruit & lavosh $115.00 Selection of bread & homemade dips platter $80.00 Mixed meat & antipasto platter $115.00 (cold & cured meats, marinated vegetables, bread) Glazed ham station (min 40 people) $8.50 (fresh bread rolls & condiments ) Fresh seafood station (min 40 people) (fresh peeled King prawns (2) & shucked oysters (2) with condiments) $15.00 Cake service Your cake cut and served on large platters FOC Your cake cut and served individually $3.50 Your cake cut and served individually with cream & berry compote $5.00 Tea & coffee station (min 30 people) $3.50 NOTES v – vegetarian g – gluten free Minimum of 60 people Valid until the 31st March 2014 S A self serving option for your guests to enjoy, with the added touch of a chef behind the buffet to assist with service E H O T W O R K I N G L U N C H $ 5 5 . 5 0 P E R P E R S O N G A Sauté chicken with tomato, garlic, baby onions & oregano (g) Traditional home style Black Angus beef lasagne K Buttered hand rolled potato & truffle gnocchi, rosemary baked mushrooms (v) Roma tomato, basil & mozzarella salad, parsley & lemon dressing (vg) C Wild rocket salad with parmesan & balsamic dressing (vg) A Handmade garlic & rosemary focaccia with olive oil (v) P SWEET BITE (choose 1 item) Glazed petite tarte au citron T Valrhona chocolate tart, crème Chantilly & shaved chocolate Baby passionfruit Pavlova, crème Chantilly & mint salad (g) E Espresso glazed éclairs filled with vanilla crème pâtissière Assorted macaroons (g) F F INCLUSIONS Chefs to cook & serve buffet onsite U Wait staff to provide service of food & drinks for three hours B NOTES v – vegetarian g – gluten free Minimum of 60 people Valid until the 31st March 2014 S ES S E N T I A L B U F F E T $ 6 2 . 5 0 P ER P E R S O N E A self serving option for your guests to enjoy, with the added touch of a chef behind the buffet to assist with service G A Spicy Jamaican jerk chicken, Southern salsa (g) Garlic & rosemary marinated lamb skewer with hummus (g) K Honey & seeded mustard glazed pork sausage (g) Chilli & cinnamon rubbed roasted pumpkin (vg) C Kipfler potato & egg salad, Dijonnaise dressing, capers & spring onions (vg) Garden vegetable Russian salad with tarragon mayonnaise (vg) A Green beans, rocket & golden shallot salad & French dressing (vg) P Selection of fresh, locally baked bread Selection of gourmet sauces, chutneys & mustards T SWEET BITE (choose one item) E Glazed petite tarte au citron Valrhona chocolate tart, crème Chantilly & shaved chocolate F Baby passionfruit Pavlova, crème Chantilly & mint salad (g) F Espresso glazed éclairs filled with vanilla crème pâtissière Assorted macaroons (g) U S I G N A T U R E B U F F E T $ 7 2 . 5 0 P E R P E R S O N B A self serving option for your guests to enjoy, with the added touch of a chef behind the buffet to assist with service Sirloin of Claire Valley Gold beef with veal jus (g) Moreton Bay bugs & garlic aïoli (g) Garlic & rosemary marinated lamb skewer with hummus (g) Spicy Jamaican jerk chicken, Southern salsa (g) Marinated vegetable & haloumi skewer & gremolata (vg) Kipfler potato & egg salad, Dijonnaise dressing, capers & spring onions (vg) Garden vegetable Russian salad with tarragon mayonnaise (vg) Green beans, rocket & golden shallot salad & French dressing (vg) Selection of fresh, locally baked bread Selection of gourmet sauces, chutneys & mustards SWEET BITE (choose one item) Glazed petite tarte au citron Valrhona chocolate tart, crème Chantilly & shaved chocolate Baby passionfruit Pavlova, crème Chantilly & mint salad (g) Espresso glazed éclairs filled with vanilla crème pâtissière Assorted macaroons (g) INCLUSIONS Chefs to cook & serve buffet onsite Wait staff to provide service of food & drinks for three hours NOTES v – vegetarian g – gluten free Minimum of 60 people Valid until the 31st March 2014 S E 2 C O U R S E $ 8 5 . 0 0 P E R P E R S ON G 3 C O U R S E $ 9 7 . 5 0 P E R P E R S O N A L T E R N A T E P L A C E M E N T A D D $ 5 . 0 0 P E R P E R S O N A ENTRÉES K Warm saffron & spanner crab tarte, bouillabaisse cream C Atlantic salmon tartare, organic egg crêpe, cucumber, baby coriander & miso mayonnaise (g) Carpaccio of beetroot, crispy goats curd, golden frisée salad, walnut, balsamic vinaigrette (g) A Country style free-range pork & chicken terrine, Dijon mustard, cornichons & Melba toast Cold poached eye fillet of Claire Valley beef, truffled potato, fine green bean salad (g) P Home cured bresola, truffled cream, wild rocket salad (g) Double baked wild mushroom soufflé, Parmesan crisp, watercress, hazelnut vinaigrette (vg) G Salmon cured with beetroot, pickled beets, radish sprouts, fromage blanc (g) Prawn & avocado cocktail, jellied tomato consomme, brown bread ‘n’butter N Cold smoked free-range chicken & mango salad with hazelnut dressing (g) I MAINS N Roasted chicken breast, buttered asparagus, confit potato, parsley emulsion & braised chicken juices (g) I D Double lamb cutlet, caponata, thyme & lemon scented polenta, balsamic jus (g) Aged eye fillet of Claire Valley Gold beef, creamed spinach, Pomme Anna, & confit carrots (g) Twice cooked pork belly, fondant potato, cauliflower puree & chorizo (g) E Peppered rump of South Australian lamb, confit garlic & creamed flageolet beans (g) N Baked Barramundi, spinach, thyme scented polenta & salmoriglio (g) Breast of Muscovy duck, pumpkin, confit potato & thyme scented jus gras (g) I Crisp skinned fillet of market fish, fondant potato, orange puree & shaved fennel salad (g) F Asian style slow cooked Wagyu beef cheek, coconut rice, wakame, cucumber & coriander salad (g) Hand rolled potato & truffle gnocchi, fricassee of mushrooms & white truffle oil (v) DESSERTS Valrhona dark chocolate fondant, raspberry compote, vanilla soil & crème Chantilly Rum babas, braised pineapple & star anise scented crème patisserie Chilled cinnamon rice pudding, caramelised orange & sable Breton Vanilla panna cotta with poached seasonal fruit (g) Glazed passion fruit tarte, mango purée & vanilla crème Chantilly Dark chocolate marquise, pistachio custard & vanilla meringue (g) French apple tarte, apple cream & black pepper caramel INCLUSIONS Chefs to prepare & plate meals onsite Wait staff to provide service of food & drinks for four hours NOTES v – vegetarian g – gluten free Minimum of 60 people Valid until the 31st March 2014 S 2 C O U R S E $ 8 5 . 0 0 P E R P E R S O N 3 C O U R S E $ 9 7 . 5 0 P E R P E R S O N E G All meals are presented to the table on shared platters and bowls encouraging an interactive dining experience and offering more options to your guests A ENTRÉES (choose 2 options) K Home cured bresaola with wild rocket & truffle cream (g) Carpaccio of beetroot, crispy goats curd, golden frisée salad, C walnut & balsamic vinagrette (g) A Confit of smoked Atlantic salmon, soft herb & golden shallot crème frâiche (g) Rillettes of sweet Bangalow pork, sour cucumber salad with apple jelly & crisp bread P Gorgonzola cheesecake, caramelised walnut & watercress salad (vg) T MAINS (choose 2 options) Sauté saffron, chilli & mint free-range chicken, garlic yoghurt (g) E Whole roasted sirloin of Claire Valley Gold beef, sauce soubise U Cumin roasted rump of South Australian lamb, smoked eggplant purée (g) Baked Atlantic salmon, baby cos & anchovy mayonnaise (g) Q Slow roasted pork belly, fennel & radish salad (g) Hand rolled potato & truffle gnocchi, fricassee of wild mushrooms & white truffle oil (v) N SIDES (choose 2 options) A Baked Kipfler potatoes with extra virgin olive oil & rosemary salt (vg) Roasted seasonal vegetables with hummus (vg) B Fine green beans with hazelnut tarator (vg) Garden salad with French dressing (vg) DESSERT (choose 2 options) Glazed petite tarte au citron Valrhona chocolate tart, crème Chantilly & shaved chocolate Espresso glazed éclairs filled with vanilla crème pâtissière Baby passionfruit Pavlovas, crème Chantilly & mint salad (g) INCLUSIONS Chefs to prepare & plate meals onsite Wait staff to provide service of food & drinks for four hours NOTES v – vegetarian g – gluten free Minimum of 60 people Valid until the 31st March 2014 S P A C K A G E U P G R A D E S E Mixed cheese platter, fresh & dried fruit & lavosh $115.00 D Selection of bread & homemade dips platter $80.00 A R Mixed meat & antipasto platter $115.00 (cold & cured meats, marinated vegetables, bread) G Glazed ham station (min 40 people) $8.50 P (fresh bread rolls & condiments ) U Fresh seafood station (min 40 people) (fresh peeled King prawns (2) & shucked oysters (2) with condiments) $15.00 E Selection of canapés (served prior to seated event) G Selection of 4 bites (requires minimum 30 minutes to serve) $15.00 A Selection of 6 bites (requires minimum 45 minutes to serve) $20.00 K Cake service Your cake cut and served on large platters FOC C Your cake cut and served individually $3.50 Your cake cut and served individually with cream & berry compote $5.00 A P Tea & coffee station (min 30 people) $3.50 R 2 H O U R C O C K T A I L P A C K A G E $ 3 7 . 5 0 P E R P E R S O N Choose 5 cold items & 4 hot items E COLD ITEMS T Noosa spanner crab, mayonnaise, apple & tarragon en croute H Rare sealed Black Angus beef, horseradish, fried onion & parsley salad (g) Soft herb crepe roulé, marinated capsicum, peppered crème fraiche & sweet basil (v) G Peking duck wraps, cucumber, shallots & hoisin sauce Tartar of Atlantic salmon, toasted brioche, soft herb crème frâiche & caviar I Swiss brown mushroom crostini, pine nuts, parsley, sultanas & truffle oil (v) L Freshly shucked Pacific oyster, caramelised chardonnay vinegar & cucumber (g) Fresh Vietnamese rice paper rolls, spicy Nham Jim dipping sauce (vg) G Free-range chicken, pistachio, sultana & thyme ballotine (g) Chilled tomato consommé, tomato & sweet basil salad (vg) N Sesame crusted rare sealed tuna, Japanese mayonnaise, pickled ginger & baby coriander (g) Marinated cherry tomato, Soignon goat’s cheese & pesto tartlets (v) I H Mini rye sandwich, ham hock terrine, apple jelly & piccalilli butter Prawn cocktail, spiced avocado puree & baby coriander (g) T Garlic rubbed crostini with Maleny goats curd & baby caponata (v) E HOT ITEMS Parmesan crumbed field mushrooms, aioli (vg) M North African spiced swordfish skewer, roasted garlic aioli (g) Crispy eye fillet of Clare Valley Gold beef, spinach, Parmesan, béarnaise aioli O Greek style marinated lamb skewer, hummus (g) Scotch quail egg, curried mayonnaise (g) S Crispy Asian style pork belly, chilli caramel (g) Baby beef & burgundy pie, veal jus & house made ketchup Crispy sesame soy chicken, wasabi mayonnaise (g) Pork & veal meat balls, smoked tomato relish (g) House made Alexandrian falafel, cumin & garlic yoghurt (vg) Steamed pork & prawn dim sim, soy chilli dipping sauce Roasted chicken shank, tarragon mayonnaise (g) Calamari & chorizo paella croquette, saffron aioli (g) Chicken, prawn & water chestnut spring roll, soy lime dipping sauce Tomato & basil arancini filled with mozzarella, lemon zest & oregano aioli (vg) Tempura, nori salmon, Miso mayonnaise (g) INCLUSIONS Includes wait staff to provide tray service of food & drinks for two hours Chefs to prepare & plate food onsite All platters & cocktail napkins included NOTES v – vegetarian g – gluten free Minimum of 60 people Valid until the 31st March 2014 - K A L L I N C L U S I V E W E D D I N G P A C K A G E $ 1 0 5 . 0 0 P E R P E R S O N C Chef’s selection of 4 canapés 2 course dinner—banquet or fine dine A Your wedding cake with cream and coulis Tea and coffee for your guests P Includes wait staff to provide tray service of food & drinks for four hours Chefs to prepare & plate food onsite G B A N Q U E T O P T I O N S N ENTRÉES (choose 2 options) I D Home cured bresaola with wild rocket & truffle cream (g) Carpaccio of beetroot, crispy goats curd, golden frisée salad, walnut & balsamic vinagrette (g) D Confit of smoked Atlantic salmon, soft herb & golden shallot crème frâiche (g) Rillettes of sweet Bangalow pork, sour cucumber salad with apple jelly & crisp bread E Gorgonzola cheesecake, caramelised walnut & watercress salad (vg) W MAINS (choose 2 options) Sauté saffron, chilli & mint free-range chicken, garlic yoghurt (g) Whole roasted sirloin of Claire Valley Gold beef, sauce soubise E Cumin roasted rump of South Australian lamb, smoked eggplant purée (g) V Baked Atlantic salmon, baby cos & anchovy mayonnaise (g) Slow roasted pork belly, fennel & radish salad (g) I S Hand rolled potato & truffle gnocchi, fricassee of wild mushrooms & white truffle oil (v) U SIDES (choose 2 options) Baked Kipfler potatoes with extra virgin olive oil & rosemary salt (vg) L Roasted seasonal vegetables with hummus (vg) Fine green beans with hazelnut tarator (vg) C Garden salad with French dressing (vg) N DESSERT (choose 2 options) I Glazed petite tarte au citron Valrhona chocolate tart, crème Chantilly & shaved chocolate L Espresso glazed éclairs filled with vanilla crème pâtissière L Baby passionfruit Pavlovas, crème Chantilly & mint salad (g) A
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