Paddock to Plate Catering Co

Avocado flatbread + Persian Mudgee feta + yogurt chia + rhubarb pot fruit skewer + Nudie juice.

2 rice paper rolls (chicken, duck, prawn or tofu) + 1 substantial salad + 1 piece of farmers market fruit + a bottle of sparkling water or nudie juice (extra $2).

2 x 1/2 baguettes + quiche + salad + mini sweet + Plus a sparkling water or nudie juice (extra $2).

Home made farmhouse terrine, Quince jam, artisan lavosh, la boqueria Spanish style salami locally made in Frenchs Forrest, toolunka olive jar, Bruny island 1792 washed rind(one of Australia’s best farmhouse soft cheeses), Maffra Glenmaggie blue fresh farmers market fruit and dried muscatels. *This item has a prep time of 24 hrs. It may change when your order is available.

quiches made fresh with handmade short crust pastry, Heidi farm gruyere, heirloom tomato and Easter show blue ribbon winning locally smoked Bangalow free range ham.

Tasmanian Huon smoked salmon and whipped feta Brooklyn boy bagels with fresh watercress and preserved lemon.

Comes with 6 different canapés the most popular on our menu. • Heirloom tomatoes with whipped local burrata on Berkelo sourdough (v) • Parmesan tulips with Adelaide Hills (goat’s curd mousse and fresh Duckmaloi truffle shavings (v) • Peking duck rillettes on a crispy wonton square with Davidson plum • Tothy Brothers Deli wood-smoked salmon with cultured caper butter on a baby beetroot bun • Poached chicken, farmers market apple sandwich pillows • Holy Goat Skyla log cheese tartlets with Ribena onion jam (v) *vegetarian only option available leave message in notes.

Premium all sustainable seafood straight from the market on the morning of your function. 1/2 local rock lobster, Crystal bay prawns, smoked mussels, coffin bay oysters (cool climate) Wallace lake oysters (warm climate) local caught kingfish/ tuna sashimi Condiments • San Francisco Bay style cocktail sauce • Lirah Merlot vinegar mignonette • Jimoto foods Ume lime dressing • Fancy Hanks watermelon hot sauce.

Pickle brined fried chicken bites with miso ranch dipping sauce.

Jamaican jerk spiced free range game farm chicken drumsticks marinated in our house made jerk sauce served with lime and drunken sailor jalapeño relish.

Whole free range sous vide corn fed chicken with bear food peri peri, bear food pickles, local jalapeños and 4 Berkelo rolls.

Local farm seasonal vegetable frittata with our house made chilli jam.

Mini croissants with free range best in nsw winning ham, Heidi gruyere and forage baby leaves.

Crumbed market John Dory goujons with chervil tartare.

Moroccan grass fed lamb and feta sausage rolls with tamarind ketchup.

Farmers market vegetable rice paper rolls with edible flowers and a Vietnamese dipping sauce with finger lime.

Sydney rock lobster, kewpie, organic celery, Jimoto miso hot sauce on Martin’s potato buns.

Free range porcetta pork slider box with salsa verde aioli, fontina cheese amd watercress on a Martin’s potato bun.

Poached chicken, avocado green goddess bacon jam and on a Martin’s potato roll.

Saltbush tzatziki, beetroot hummus and charred haloumi.

Slow cooked emerald valley beef brisket brioche slider with Pickled watermelon rind, Beetroot relish and butter lettuce with truffle mustard.

Selection of classic finger sandwiches, strawberry sandwiches, heirloom cucumber, blue swimmer crab and chive, smoked salmon and mascarpone, curried egg and kewpie and bear food peri peri chicken.

Mixed baguette box, Berkelo bread, vegan jackfruit, free range cured meats, roast farmers vegetables, kewpie sous vide curried eggs and forage edibles terry hills grown baby leaves feeds.

With rocket & salsa verde aioli.

With tomato chutney.

With green goddess and sprouts

With charred red capsicum, feta & kale pesto.

With kimchi & miso hot sauce mayo.

With horseradish creme & baby greens.

With watercress, capers & avocado jalapeño creme.

With heidi gruyere & drunken sailor relish.

With torn basil & olive oil.

European smoked bacon, lettuce & heirloom ox heart tomatoes.

Aged cheddar, ham, dill pickles & piccalilli.

Chicken, bacon, egg, Cumberland sauce, lettuce.

Includes: • Hand made muesli and granola yogurt jars • Home made breakfast pastries – croissants, pear danishes, pain au chocolat, raisin, waffles • Brooklyn boy bagels with whipped feta and smoked salmon • Mini bangalow bacon and egg tartlets with garden garlic chives • Individual Cold pressed juice bottles • Sliced deluxe ham and crumbed vintage cheddar cheese • Double brie cheese, honeycomb and crackers • Double brie cheese, honeycomb and crackers • Berkelo baguettes, la Banette soy and linseed, rye, fig and walnut • House made Banana Bread with strawberry butter • A variety of Hanks jams – strawberry, raspberry, quince, fig and cherry • Nut butters – cashew, almond and peanut • Fresh farmers market fruits – grapes, strawberries, blueberries, raspberries, figs passion fruit, kiwi fruit, apricots (dependent on seasonality and availability).

Our amazing brownies made with a recipe held since Matt’s apprenticeship. Made with 80% callebaut dark chocolate, local macadamia nuts, organic currants, minimal flour and good butter.

Mixed boutique macaroon pastel.

Contains a rotating roster of baby desserts based on what we are baking this week.

Homemade country scones made with stone ground flour from a very old recipe Matt learnt whilst working in Ireland. With Hanks jam and meander valley double cream.

Baby pavs with lavender cream and farmers market berries.

Mascarpone and cream patisserie with sour cream pastry and whatever berries are best at the market.