Menu
SPIT ROAST BUFFET WEDDING PACKAGE
FINGER FOOD
COLD ITEM
Antipasto platter of cured meats & marinated vegetables (GF options).
HOT ITEMS
Sausage rolls, Tomato chutney
Flame grill meatballs, Adobo aioli.
Vegetarian spring rolls (v).
Finger food 4 /pieces /person included from Package A.
Upgrades at additional costs please see options at end of packages.
Required time to serve 45 mins – 1 hour
Please note price is averaged at $2.40 per piece for menu price purposes, and actual price may vary once selections are made. If finger food selections are under $1000 staffing costs will be added at $35 per hour per staff member.
MAIN COURSE SPIT ROAST CARVERY BUFFET
Required time to serve 1 hour
CUTS OF SLOW ROASTED SPIT MEATS
Rolled tender lamb leg studded with rosemary, thyme, and garlic.
Succulent beef bolar blade with a dijon and pepper glaze.
Crispy skinned rolled pork shoulder seasoned with sea salt flakes .
SIDES
Baked potatoes
Roasted pumpkin
Gourmet vegetables tossed in dill butter.
Demi glaze sauce.
Dinner rolls w/ butter.
Choice of 4 gourmet salads
CAKE SERVICE
Required time to serve 30 minutes
Wedding cake cut and served to the tables with berries and cream w/ compostable plate and fork.
ADDITIONS:
Bagging of the cake $1 per person
Tea and coffee $2.50 per person (Nescafe, assorted teas, urn, disposable cups & spoons)
PRICING
$57.50 per person (incl GST).
$20.50 per child 4-10 years of age (main meal only).
Buffet Wedding Package Inclusions:
Setting of the tables with all crockery, cutlery, cloth napkins, salt & pepper shakers.
Setting of the tables with all crockery, cutlery, cloth napkins, salt & pepper shakers.
Please see our Wedding Run Sheet and Timing Advice to arrange serving times of courses. If you require more time than we allow there may be additional staff charges.
Minimum Spend – $4000 per Saturday wedding
Minimum Spend – $2500 per Friday or Weekday wedding
Menu
BUFFET WEDDING MENU
MAIN COURSE SPIT ROAST CARVERY BUFFET
Required time to serve 1 hour
CUTS OF SLOW ROASTED SPIT MEATS
Rolled tender lamb leg studded with rosemary, thyme, and garlic
Succulent beef bolar blade with a dijon and pepper glaze
Crispy skinned rolled pork shoulder seasoned with sea salt flakes
SIDES
Baked potatoes.
Roasted pumpkin.
Gourmet vegetables tossed in dill butter.
Demi glaze sauce.
Dinner rolls w/ butter.
Choice of 4 gourmet salads .
PRICING
$39.50 per person (incl GST)
$20.50 per child 4-10 years of age (main meal only)
Buffet Wedding Menu Inclusions: Setting of the tables with all crockery, cutlery, cloth napkins, salt & pepper shakers.
Please see our Wedding Run Sheet and Timing Advice to arrange serving times of courses. If you require more time than we allow there may be additional staff charges.
Minimum Spend – $4000 per Saturday wedding.
Minimum Spend – $2500 per Friday or Weekday wedding.
Menu
FINGER FOOD ADDITIONS
PACKAGE A
4 /pieces $12 per person
6 /pieces $16 per person
COLD ITEM
Antipasto platter of cured meats & marinated vegetables (GF options)
HOT ITEMS
Sausage rolls, tomato chutney
Flame grill meatballs, adobo aioli
Vegetarian spring rolls (v)
PACKAGE B
4 /pieces $14 per person
6 /pieces $19 per person
COLD ITEM
Cajun spiced beef fillet, wafer crisp, horseradish cream (gf option)
HOT ITEMS
Macaroni and cheese croquettes, ketchup aioli
Panko crumbed chicken skewers, piri-piri sauce
Vegetable Vegetable Samosa with Mango Chutney
PACKAGE C
4 /pieces $16 per person
6 /pieces $22 per person
COLD ITEM
Peking duck crepes, coriander, julienne asian vegetables, hoisin sauce
HOT ITEMS
Persian fetta & mushroom tart (v)
Fried chicken ribs, buffalo, ranch, & honey sesame (gf)
Fried chicken ribs, buffalo, ranch, & honey sesame (gf)
Lamb kebab w/ garlic riata (veg option)
These packages are only available as an addition to a Buffet Spit Roast or Wedding Buffet No substitutions to packages
Staff are included for a 1-hour finger food service when the cost of addition finger food is over:
Wedding finger food minimum spend $1000.
General catering finger food minimum spend $600.
Staffing costs additional $125 for 1-hour service when under the minimum spend.
Menu
DESSERTS
DESSERT BUFFET ADDITIONS OR SUBSTITUTIONS
Required time to serve 30 minutes
Cold Desserts
Served with whipped cream
Fresh fruit salad
Pavlova topped with fresh strawberries
Fruit terrine
Vanilla infused cheesecake
Tiramisu cake
Lemon and lime tart
Chocolate and almond torte
Flourless orange cake
Vanilla bean and orange liqueur panna cotta
Hot Desserts
Golden syrup dumplings
Sticky date pudding with caramel Sauce
Chocolate mud cake with warm ganache
PRICING
Wedding cake cut and served to the tables with berries and cream on compostable plate and fork $6 per person
DESSERT BUFFET
Choice of 1 hot + 3 cold options $12 per person
Bagging of the cake $1 per person
Tea and coffee $2.50 per person (Nescafe, assorted teas, urn, disposable cups & spoons)
Minimum Spend - $4000 per Saturday wedding
Minimum Spend - $2500 per Friday or Weekday wedding
Menu
BRONZE FINGER FOOD PACKAGES
$50 per person
Approx 16 pieces per person
COLD ITEMS
Antipasto platter of cured meats & marinated vegetables (GF options) Trio of dips, grilled Turkish bread (GF options)
HOT ITEMS
Panko crumbed chicken skewers, piri-piri sauce
Vegetable Samosa with Mango Chutney
Macaroni and cheese croquettes, ketchup aioli
Sausage rolls, tomato chutney
Flame grill meatballs, adobo aioli
Vegetarian spring rolls (v)
SUBSTANTIAL ITEMS
(one of each per person)
Sundried tomato, spinach, pesto, risotto boxes (gf) (v)
Chinese pork & hokkien noodle boxes w/ hoisin sauce
No substitutions to packages.
Minimum spend for a wedding is $4000 on Saturdays in October, November, March & April
Menu
SILVER FINGER FOOD PACKAGE
$60 per person
Approx 16 pieces per person
COLD ITEMS
Cajun spiced beef fillet, wafer crisp, horseradish cream (gf option)
Mixed California sushi rolls: vegetarian, salmon & crab (GF)
HOT ITEMS
Macaroni and cheese croquettes, ketchup aioli
Fried chicken ribs, buffalo, ranch, & honey sesame
Mini handmade beef & red wine pies
Spanish empanda w/ sour cream sofrito (v)
Veggie spring rolls, nouc cham dipping sauce (v)
Duck stuffed mushrooms filled, persian fetta (gf)
SUBSTANTIAL ITEMS
(one of each per person)
Pulled coke braised pork, mini roll, slaw, bbq sauce
Hickory smoked brisket sliders w/ pickles, red onion, horseradish aioli
No substitutions to packages Minimum spend for a wedding is $4000 on Saturdays in October, November, March & April
Menu
GOLD FINGER FOOD PACKAGE
$70 per person
Approx 16 pieces person
COLD ITEMS
Salmon ceviche in chinese spoons
Peking duck crepes, coriander, julienne asian vegetables, hoisin sauce
Oysters: Natural – Lime & chilli – Red wine vinegar w/ shallots (GF)
HOT ITEMS
Beef & veggie spring rolls (veg option)
Persian fetta & mushroom vol au vents (v)
Fried chicken ribs, buffalo, ranch, & honey sesame
Smokey pork spare ribs (gf)
Lamb kebab w/ garlic riata (veg option)
SUBSTANTIAL ITEMS
Battered barramundi & chip cones, caper aioli, lemon
Beef burger sliders w/ chutney, onion tobacco & blue cheese aioli
No substitutions to packages. Minimum spend for a wedding is $4000 on Saturdays in October, November, March & April
A history of Minute Chefs
Minute Chefs catering was established by Adam and Rebecca Mitchell in 2007 and quickly became popular and reliable business supported by locals, resorts, and tourism- based businesses. In 2014 we felt it was time to expand so we bought Radcliffes Function Centre and started Port53 restaurant in the same building. With a lifetime of hospitality experience garnered from city, regional, and even international experience. we aim to please and serve the best quality food and produce with simplicity in mind.
We have an amazing team of staff who also bring a wealth of hospitality knowledge and experience to all aspects of our hospitality businesses. Please don’t hesitate to make contact as we would love to explain our services and ability to cater your event wherever
it may be.