Menu
SPIT ROAST BUFFET WEDDING PACKAGE
FINGER FOOD
COLD ITEM
Antipasto platter of cured meats & marinated vegetables (GF options).
HOT ITEMS
Sausage Rolls w/ tomato chutney.
Meatballs flame grilled adobo aioli.
Spring rolls vegetable w/ ketcap manis and sweet chilli
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
If finger food selections are under $1000 staffing costs will be added at $45 per hour per staff member.
MAIN COURSE SPIT ROAST CARVERY BUFFET
Required time to serve 1 hour
CUTS OF SLOW ROASTED SPIT MEATS
Lamb leg studded w/ garlic and rosemary
Beef bolar blade with a dijon mustard glaze.
Pork leg seasoned w/ sea salt flakes
SIDES
Roast potatoes
Roast pumpkin
Gourmet vegetables tossed in dill butter.
Demi glaze sauce.
Dinner rolls w/ butter.
Chefs salads: *Garden *Asian noodle *Penne *Capsicum
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
$59.50 per person (incl GST).
$25.50 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.
Conditions tables will be set 1 hour prior to first course. Cutlery can be collected to set in your time.
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 – $4500 per Saturday wedding
Minimum Spend – $3000 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
Lamb leg studded w/ garlic and rosemary
Beef blade with a dijon and mustard glaze
Pork leg seasoned with sea salt flakes
SIDES
Roasted potatoes.
Roasted pumpkin.
Gourmet vegetables tossed in dill butter.
Demi glaze sauce.
Dinner rolls w/ butter.
Chefs Salads: *Garden *Asian noodle *Penne *Capsicum and Fetta
PRICING
$41.50 per person (incl GST)
$25.50 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 – $4500 per Saturday wedding.
Minimum Spend – $3000 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
Meatballs flame grilled, adobo aioli
Spring rolls mini vegetarian (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
Croquettes mac and cheese , ketchup aioli
Skewers panko crumbed chicken, piri-piri sauce
Samosa Vegetable 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
Tart fetta & mushroom (v)
Ribs chicken, buffalo, ranch, & honey sesame (gf)
Kebab lamb 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 $45 per hour per staff member
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
Skewers panko crumbed, piri-piri sauce
Samosa vegetable with Mango Chutney
Croquettes mac and cheese , ketchup aioli
Sausage Rolls tomato chutney
Meatballs flame grill beef, adobo aioli
Spring rolls vegetable, ketcap manis, sweet chilli (v)
SUBSTANTIAL ITEMS
(one of each per person)
Risotto tomato, spinach, pesto, boxes (gf) (v)
Noodles pork & hokkien 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
Beef Cajun spiced fillet, wafer crisp, horseradish cream (gf option)
Sushi California rolls: vegetarian, salmon & crab (GF)
HOT ITEMS
Croquettes mac and cheese , ketchup aioli
Ribs chicken, buffalo, ranch, & honey sesame
Pie mini handmade beef & red wine
Empanada lamb, vegetable, w/ sour cream sofrito (v)
Spring Rolls Vegetable, nouc cham dipping sauce (v)
Duck stuffed mushrooms filled, persian fetta (gf)
SUBSTANTIAL ITEMS
(one of each per person)
Pulled Pork mini roll, slaw, bbq sauce
Sliders smoked brisket 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
Crepe duck, coriander, julienne asian vegetables, hoisin sauce
Oysters: Natural – Lime & chilli – Red wine vinegar w/ shallots (GF)
HOT ITEMS
Spring rolls beef & veggie spring (veg option)
Tart fetta & mushroom (v)
Rib chicken, buffalo, ranch, & honey sesame
Rib pork spare ribs (gf)
kebab lamb kofta w/ garlic riata (veg option)
SUBSTANTIAL ITEMS
Fish barramundi & chip cones, caper aioli, lemon
Sliders burger 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.