Society Catering

Tomato base with buffalo mozzarella, basil, parmesan

Tomato base with fiordilatte , spicy pepperoni, oregano

Tomato base with fiordilatte, ham, mushrooms, olives

Tomato base with fiordilatte , zucchini, eggplant, capsicum, artichoke

Tomato base with fiordilatte , porcini mushrooms, italian sausage, red chilli

White base with fiordilatte, mushrooms, porcini, parmesan, oregano, truffle

White base with fiordilatte, thinly slided roasted potatoes, rosemary, parmesan, oregano

White base with fiordilatte, blue cheese, speck, truffle oil

White base with fiordilatte, blue cheese, provolone dolce and parmigiano

White base with fiordilatte, smoked ham, topped with fresh whipped ricotta, truffle oil and oregano

24 months aged Parma Prosciutto, Double smoked ham, Spicy soppressa salami, 12 moths aged Grana Padano, Provolone cheese, Pure Organic Honey, Walnuts, Grapes and Marinated Roasted vegetables (artichoke hearts-capsicum-eggplant-olives) Crostini& Breadstick

Mushrooms & truffle Arancini: deep fried rice balls stuffed with mozzarella cheese. Panini Imbottiti: mini seasoned buns stuffed whit italian salami and cream cheese. Salted cheesecake: four cheese, hint of chives in a savoury tartlet. Prawns cocktail: whiskey pink sauce and cos lettuce

Crocchette: creamy potatoes fried balls, parmesan, parsley and spicy aioli. Pumpkin: wood fired roasted butter honey pumpkin, goat cheese, walnuts. Prosciutto & Melone: fresh rockmelon wrapped in San Daniele prosciutto. Tuna Tartare: Bluefin tuna, sesame seeds, lime, cucumber, Creme Fraiche

Hearty “Fusilli” shape, creamy basil pesto, confit cerry tomato and baby mozzarella bocconcini

Traditional Italian layered pasta, with pork and veal ragu’, homemade bechamel cream & parmesan

Four cheese creamy sauce, mushrooms and truffle

Thin pasta dough filled with ricotta and spinach, brown butter & sage sauce, black pepper and parmesan

4-hours slow roasted Lamb, marinated in white wine, garlic, rosemary, EVO with a hint of chilly, cooked in the wood-fired oven - accompanied with Cocktail Potatoes salad

Tender chicken thigh fillets cooked in the wood fired oven, glazed with honey, soy sauce, garlic and EVO, accompanied with seasonal roast vegetables

Includes 300g salmon sashimi, 2 dozen Pacific Oysters, 1kg X large Tiger Prawns, 5pcs Moreton bay bug, 1x Salmon fish roe, and 1x Bottle cocktail sauce

Buckwheat , confit cerry tomato, red onions, bocconcini mozzarella, basil leafs, tuna fillets, honey and mustard dressing

Chargrilled chicken breast fillets, Rocket, pears, walnuts, light feta cheese, EVO and aged balsamic vinegar

Mix leafs, tomatoes, onions, cucumbers, olives, and italian dressing