Hudson’s Famous Catering: Food & Functions
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Breakfast
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2011 Menu
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Boardroom Lunches
2-course lunch (main/dessert)
Your choice of two mains and two desserts, served alternately.
$46.75 / person
(minimum 10)
Mains choices
Wild barramundi pan roasted on saffron and wild mushroom risotto cakes with snow pea tendrils and capsicum essence
Roast sirloin with japanese pumpkin, green beans, crispy onion rings and pinot reduction
Crispy skinned Australian salmon with minted peas, roast zucchini, white corn shoots and binjte crush
Harissa whiting fillets with baby spinach, grilled red peppers and asparagus, with roasted spanish onion and aioli
Hellenic chicken wrapped in vine leaves with cos hearts, rosemary potatoes and fatoush
Victorian lamb rump with shallot and pistachio stuffing, smashed toolangi delight potatoes, baby spinach and Heathcote shiraz glaze
Soy and mirin yellowfin tuna with jasmine rice, sesame stir fried broccolini and coriander, mango, tomato and avocado salsa
Chermoula crusted chicken, tomato and eggplant ragout, tzatziki and preserved lemon
Mille feuille of Swiss brown mushrooms, asparagus, grilled haloumi and wild rocket (V)
Japanese pumpkin lasagne with petit salad, pecorino and nut brown butter (V)
Dessert choices
Chocolate semi freddo layered between almond biscotti with espresso ice cream
Pear and rhubarb crumble
Caramelised banana mille feuille with cinnamon marscapone and summer berry compote
Sticky toffee, date and macadamia pudding with butterscotch cream
Individual local raspberry cream brulee with caramel tuilles
Mini ricotta hotcakes with balsamic strawberries
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