Eatdrink Catering
Eatdrink Catering
catering Byron Bay to the Gold Coast, Brisbane & beyond...
 

EAT . DRINK . CELEBRATE

 

 

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eat . drink . celebrate .

10 years and counting...Eatdrink Catering has consistently created some of the finest food & service that Byron bay has to offer. Not stopping there, we genuinely embrace our 'and beyond' tagline. our Fab team can re-create a kitchen anywhere, designing awesome dining experiences & seamless events wherever your hearts desire. 

embracing the seasons best we create abundant feasts to suit your budget &  celebrate your event in style. From the shared platters of our progressive dining table to our fork food, and You & the Chef food stations, we pride ourselves on our professionalism and quality.

 
 
 
 
 

Some of Our Favorites —

Sample Menus- Add Ons can be mixed and matched to your liking to create a menu perfect for your event.

Night Market

Choose from 2 menus- fork food or food station

fork food in a bowl, asian noodle box or bamboo boat handed around by wait staff

two dish selection e.g.:

slow cooked lamb shoulder, olives, rosemary, red wine, parmesan polenta, & penne with pork and fennel sausage ragu

OR

food stations; they look fab, are fun & a dynamic way for your guests to try different dishes

e.g.: classic carvery; the best of an old fashioned sunday roast with a little something extra

peppered eye fillet cooked medium, dijonaisse or horseradish

melting lamb roast, rosemary, garlic, onion jam

slow cooked bangalow pork shoulder rubbed in fennel sage & garlic, homemade apple sauce

classic roast chicken & stuffing; thyme, bacon, walnut & lemon

served with aioli & soft little rolls, with pickles & sauerkraut rocket, red onion, fennel & parmesan salad crispy roast chats tossed with rosemary OR baked baby potatoes topped with bacon & sour cream

Feasting

6- 8 dishes served progressively to the table or as a buffet eg:

hot breads served with butter

wild mushroom & porcini baked risotto, frizzled basil, milanese grating wheels & grana parmesan wedges on the table for guests to grind their own cheese

baby rocket, witlof, pear & walnut salad, white balsamic dressing

sweet banglow pork wrapped in pancetta, macadamia, preserved lemon & bacon stuffing, sage, buerre noisette, crackle crumble

traditional panzanella salad of local heirloom tomatoes, garlicky sourdough croutons, olives, buffalo mozzarella, basil & parsley, capsicum, spanish onion, traditional red wine vinaigrette

slow roast leg of lamb with garlic and rosemary, red wine reduction

steamed late summer greens, extra virgin olive oil

baby locally farmed baby chat potatoes tossed in a little butter, thyme & orange zest

 
 
 
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