Under the Moon & Stars

Outdoor Catering Gold Coast

 

“Dinner is not what you do in the evening before something else. Dinner is the evening.”
― Art Buchwald

 

Celebrate under the moon and the stars. In keeping with our beloved Australian way of life and our inherent love of the outdoors, we offer a full catering, event styling and coordination service for those seeking Outdoor Catering on the Gold Coast. There is nothing more spectacular and memorable than a night under the southern skies, with a beautiful moon and a milky way canopy.

While all successful catering requires an eye for detail, adding natures unpredictable moods to the mix adds another level of complexity and the best outcomes happen when you have an experienced event team behind you. We offer strong support to enable you, your family, friends and colleagues the opportunity to fully embrace the romance of Outdoor Catering Gold Coast; team Eatdrink provides all that you could want in one- we can plan, cater, style, coordinate and cover all the many logistics required for an outdoor event.

Our menus are fully adaptable to any Outdoor Catering Gold Coast scenario, below a recent menu served to 80 guests in a hinterland paddcok under the stars.

 

  GRAZING Served for approximately 45 minutes

  • Abundant Italian antipasti of Italian Salumi cured meats, warmed spiced olives, fetta marinated in lemon thyme & pink pepper, pickled baby vegetables, crudite with dukkah and EVO dip, baked ricotta, pesto dip and salsa rossa dip, parmesan & chilli polenta soldiers, fresh basil and baby tomatoes on the vine, fresh and dried fruits

  • Served with fresh breads, grissini, biscuits & crackers

    CANAPÉS Served for 1 hour

  • Arancini flavoured with seasons best, gorgonzola dip

  • Chicken ribbon sandwiches; French poached, toasted maple walnut, celery, mint,

    lemony aioli

  • Ginger and chilli caramelised pork belly, cauliflower puree, sage burnt butter, frizzled

    sage, on a wooden spoon

  • Sweetcorn doughnuts, chilli salsa sprinkle, guacamole

    Followed by 2 Food Stations served simultaneously....

    PASTA CUCINA; served on rectangle eco disposable plates w silver cutlery

  • penne & tagliatelle with sauces;

  • tomato fresca; fresh ripe tomatoes, tossed with lemon zest, garlic, extra virgin olive oil

  • sage and thyme cream infusion with white winerocket, parsley and toasted walnut pesto with

    accompaniments to spice up your own;

  • verde; basil, parsley, artichoke hearts, capers, sautéed mushrooms, blistered cherry tomatoes

  • picante; olives, chilli, lemon

  • formaggio; parmesan, fetta

    served with ciabatta and a wild rocket, treviso, & radicchio salad

    & running at the same time...

    MORROCAN TAGINE served in wasara disposable bowls w silver cutlery

  • North african lamb cinnamon & prune tagine

  • Chicken, saffron, tomato & olive tagine

  • Vegetarian tagine with sweet potato, chick peas, beans, preserved lemon

    served with ...

  • jewelled couscous (pinenuts, herbs, pomegranate, cranberries, saffron, apricots & orange),

    jasmine rice, house made flat breads

  • Accompaniments of minted yoghurt, chilli, herbs, tabouleh, harissa, toasted almonds.

DESSERT Mini cake fete canapés served from a dessert station

Sarah DeNardi