KINDLY MAKE ONE CHOICE FROM EACH OF THE FOLLOWING GROUPS:

SOUPS

Roast tomato with basil cream and black olive croutes

Cauliflower velvet, seared snapper (gf)

Celeriac cream, nut brown butter and almonds (gf)

Potato and leek, chive oil (gf)

STARTERS

Grilled figs, pan fried halloumi, jamon, walnut dressing (gf)

Seared scallops, apple curry puree, capers (gf)

Carpaccio of beef, truffle oil mustard cress (gf)

Seared king prawns, braised fennel, garlic chips (gf)

Salmon two ways, tataki, tartare, pear and soy dressing

Roast asparagus, poached egg, crispy prosciutto (gf)

Baked gruyere and thyme tart, red onion jam, radicchio

Grilled quail breast, confit leg, baby leaves and pancetta (gf)

Crispy goats cheese in panko, watercress salad, hazelnuts, chive dressing

Roast vine tomato, eggplant mousse, parmesan oil (gf)

Hiramasa king fish sashimi, truffle yuzu dressing                   

Salad of roast beets and soft fetta, walnuts, sweet balsamic dressing (gf)

Angel hair pasta nicoise, fennel oil

Peppered beef, shaved cucumber and spinach salad, horseradish cream (gf)

Salad of wild mushrooms a la grecque, tarragon dressing (gf)

Slow baked and grilled ocean trout, avocado wasabi salsa, baby cress (gf)

POULTRY AND GAME

Roast chicken breast with sage farce wrapped in prosciutto, fondant potato (gf)

Seared duck breast, butternut pumpkin puree, scallop dumpling

Confit duck Maryland, puy lentil and chorizo casserole, sauteed shallots (gf)

Roast chicken ballontine stuffed with pine nut mousse, buttered rissoni

Grilled chicken supreme, spinach fetta and marjoram ravioli, jus gras

Sesame chicken, braised Chinese cabbage, soy butter

FROM THE WATER

Seared king fish, fennel and citrus salad, roast macadamia aioli (gf)

White miso marinated salmon, tempura zucchini

Parsley crusted bream fillets, crushed new potatoes with preserved lemon (gf)

Roast barramundi, white bean and fennel casserole (gf)

Pan fried ocean trout, tomato mussel fondue, green olive tapenade (gf)

Butter roast cod, parsley risotto, potato scales, prawn butter (gf)

Grilled swordfish, roast radicchio, mint and marjoram dressing (gf)

Roast sea bass, fennel and pancetta in crispy pastry, chive oil

* FISH MAY VARY DUE TO AVAILABILITY

FROM THE FIELD

Pan fried eye fillet, wild mushrooms, confit eschallots, truffle jus (gf)

Red wine braised beef cheeks, gnocchi, sauce gribiche

Grilled pork cutlet, black pudding stuffed apple, pommery mash (gf)

Roast lamb cutlets, carrot cumin puree, baked vine tomatoes (gf)

Grilled eye fillet of grainfed beef, taleggio, celeriac puree (gf)

Roast eye fillet with tempura basil, potato parmesan galette, eschallot jus

Roast veal fillet, porcini fricassee, fried sage (gf)

Lamb two ways-grilled cutlets white bean puree, braised belly with caramalised pear, red wine Reduction (gf)

Orange and marjoram braised lamb shank, curried zucchini (gf)

Slow roast lamb rump, aubergine crumble, rosemary jus (gf)

VEGETARIAN

Celeriac ravioli, asparagus, green peas and mushroom butter

Crispy polenta, mushroom fricassee, confit shallots (gf)

Butternut pumpkin ricotta and caramelised onion lasagne, roquette pesto, truffle oil


All Main Courses are served with Fresh Seasonal Vegetables and Fresh Dinner Rolls


DESSERTS

Yoghurt and lemon panna cotta, fresh berries, leatherwood syrup (gf)

Green tea creme, poached pear, pistachio sable

White chocolate and poppy seed parfait, cherry compote, almond tuille

Brioche bread and butter cappuccino, macadamia biscotti

Dark chocolate cream with sago and caramelised banana

Cognac and white chocolate log, glace fruit, double cream

Coconut bavarois, lychee jelly, pineapple chips (gf)

Rich chocolate and hazelnut cake, bitter chocolate mousse, Gianduja cream

Apple and sage gateau, orange cream cigar, macadamia toffee

Seasonal Australian cheese, crisp breads, quince jelly (gf)

Lemon and lime tart, pear puree and king island cream

Orange scented brulee tart, candied pumpkin seeds, honey and cinnamon yoghurt

TO FINISH

Freshly percolated Piazza D’Oro Coffee and Twinings and Herbal Teas

Price: TWO  COURSE AND COFFEE $62.00 per head
THREE COURSE AND COFFEE $74.00 per head      
(minimum 40 people)

DRINKS  (FOUR HOUR PERIOD)    (Dinner)
Hudsons Red and White Bottle Wine, Sparkling,  Light and Heavy Beer, Orange Juice, and Mineral Water

Price: $35.00 per head

DRINKS (TWO HOUR PERIOD)    (Lunch)
Hudsons Red and White Bottle Wine, Sparkling, Light and Heavy Beer, Orange Juice, and Mineral Water

Price: $25.00 per head

gf: Gluten Free

Hudsons Catering Canberra offers you a mouth watering and delicious range of food. Perfect for any event or occasion. Need more information contact us on 62629460.