New Seasonal Catering Menus

Published by Anna Morrow, May 7, 2019

New Catering Menus – May 2019

Cuisine on Cue’s team of chefs work hard to design menus that take advantage of seasonal produce. 

With a focus on sustainably produced and locally sourced ingredients, discover our newest menu items, guaranteed to impress at any event.

Whether you are organising a birthday, engagement, wedding or corporate function our new dishes offer something for everyone.

Get inspiration for your next event with a preview of our new creations below!

 


Entrees

Seared Sashimi Grade Scallops

Served with butterbean puree, preserved lemon, dukkah crumb, tobiko & watermelon.

A succulent and delicate meat perfect for seafood lovers, these scallops are sweet and tasty.

 

Gin & Beetroot Cured Salmon

This exciting menu item is a popular twist on a classic Swedish dish, and is served with pickled fennel, kohlrabi, orange jelly and crisp leek.

 

Canapés

Hervey Bay Scallops

Indulge in these Queensland sourced scallops, served with bisque cream and crispy leek.

 

Smoked Mackerel and Pickled Rhubarb Bruschetta

Succulent, flavourful mackerel smoked to perfection, served on crispy bruschetta with crème fresh and basil.

 

Miso Glazed South East Queensland Cod

Another locally sourced dish, this tasty canapé is served with whipped roe, crispy skin and lemon salt.

 

Mains

South East Queensland Black Kingfish

This dish features delectable locally caught kingfish served with jamon crumb, pencil leek, smoked eggplant, lotus crisp and mandarin reduction.

 

Diamantina Veal Sirloin

This tender and juicy sirloin is served with saffron gnocchi, grilled artichoke, heirloom carrots, and girrole mushroom jus.

 

Baked Darling Downs Spatchcock

A testament to the sustainably produced and locally sourced ingredients that Cuisine on Cue prides itself on, this dish is not to be missed. Featuring butterflied spatchcock, served alongside braised leek, pancetta, Ximenez, cress and curd, this dish is sure to impress.

 

Dessert

Black Cherry Clafouti

This delicious French-inspired dish is served with a generous serving of ginger cream, candies and crunch.

 

Gold Leaf Macaron

A modern twist on a crowd favourite, the gold leaf macaron is a must-try. Served with delicate Aperol jellies, lime curd, manuka honey chunks, baby basil and peaked crema.

 

Tiramisu Crème

Featuring sustainably produced ingredients, Cuisine on Cue presents a modern twist on the traditional Tiramisu.

Served in a glass with mud cake, raspberry gel, crushed almonds and egg whites.

 

Enquire Now

Ready for a taste test? Enquire now to complement your next event with our new menu. Treat your guests to a night of dining with Brisbane’s favourite catering company.

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