Sugar & Spice- Gold Coast Catering

Team ED loves nothing more than catering on the Gold Coast with the amazing Decinda from Sugar & Spice, recently we came together to create a soiree celebrating a clients 50th birthday. Decinda and her team sprinkled their magic over Braeside Chapel on the Gold Coast to create a wonderland of epic proportion. Catering on the Gold Coast has never looked so good, heavy ropes of pink roses, white dahlia’s and lush foliage defined the tables, towering candelabra’s paired with chandeliers and fairy lights made for a magical atmosphere, finished with a pop of green from the glassware and our own Eatdrink Catering plates and classically elegant bone Laguiole cutlery. Our client wanted a menu to match her elegant brief, Grazing and Canapes in the garden followed by a special Feast. We created something classic with a few contemporary twists. Our Gold Coast team are happy to chat with you to create a bespoke menu to suit your event and budget. Next time you need Gold Coast Catering, send us email or give us a call.

Gold Coast Catering Classic Menu

To Begin

Antipasti; an abundant Italian and Mediterranean inspired grazing table including

Ø Pancetta & proscuittio, Maple & guiness glazed Bangalow ham carved off the

bone, baked ricotta, marinated fetta, Triple cream soft cheese, dips, pickled baby

vegetables, parmesan & chilli polenta grits, warmed spiced olives, baby tomatoes

on the truss

Ø Served with homemade crackers, lavosh and grissini, ficelle and toasts

Canapes

Ø Porcini & truffle arancini, gorgonzola dip

Ø Quince and maple glazed pork belly, cauliflower puree, sage buerre noisette,

crackle crumble, crispy sage, on a wooden spoon

Ø French trimmed rack of lamb, served pink, rosemary salt, redcurrant glaze

Ø Mini beef Wellingtons; fillet mignon, proscuittio, duck liver pate, puff pastry case

The Main affair

Ø Little dinner rolls, served warm with Bangalow butter

Ø Whole side of salmon, 3 day cure of gin and beetroot, grilled with a pistachio,

juniper, fennel seed & rye crumb, pomegranate & pink pepper, lemon oil, side of

herbed crème fraiche

Ø Salad of upland cress, fennel, asparagus, orange, tomato wafers, dill, finger lime,

Gin & cucumber vinaigrette

Ø Chicken wrapped in proscuittio; stuffing of preserved lemon, macadamia, bacon

and herbs, sage buerre noisette, crispy sage, caramelised lemons

Ø Panzanella; Coopers Shoot heirloom tomatoes, boconccini, roasted capsicum,

garlicky croutons, basil & parsley, Spanish onion, red wine vinaigrette.

Ø Eye fillet of beef, cooked medium-well pepper garlic and rosemary crust, onion

jam, béarnaise on the side.

Ø Dutch cream potatoes roasted with duck fat & thyme

Ø Steamed spring greens; broccolini, asparagus, green beans, baby peas, south

Australian extra virgin olive oil and lemon

To Finish: Dessert canapes

Served on tiered cake stands with candles set up on a station

Ø Triple Belgian chocolate brownie, raspberry, chocolate cream

Ø Individual baked New York cheesecakes

Ø Baby pavlovas, berries, Chantilly cream, coulis, passionfruit

Served alongside an abundant cheese platter including;

Ø Heidi tilsit mountain cheese,

Ø Triple cream blue

Ø Plus one more

Ø Selection of fresh and dried fruits, pastes, spiced nuts, biscuits and crackers.

Sarah DeNardi