THE MINT

FRESH CATERINGFresh Catering offers a superb range of menus featuring Sydney’s finest produce and executed by award wining chefs which provide our guests with contemporary, innovative dining and broad appeal. We have included a range of menus for you to choose from but please don’t hesitate to request a menu adding your own personal touch. We also offer a range of wines to compliment your menu; please refer to our beverage packages and consumption list.

We employ and train our service staff to guarantee the service at your function will be of the highest standard. We understand the importance of professional service with an accommodating and friendly attitude.

REPUTATIONFresh Catering offers an unsurpassed reputation and commitment to excellence. We are a recognised leader in hospitality excellence:

“Hall of Fame - Individual” 2014 - Peter McCloskey (Director) NSW Restaurant & Catering Awards“National Winner Venue Caterer of the Year – Australia” 2013 Museum of Contemporary Art National Restaurant & Catering Awards “Best Caterer at a Major Event” 2013 – Handa Opera on Sydney Harbour NSW Restaurant & Catering Awards“Venue Caterer of the Year” 2013 NSW Restaurant & Catering Awards“Caterer of the Year” 2011 & 2013 NSW Restaurant & Catering Awards“National Winner - Event Caterer of the Year - Australia” 2011 Restaurant & Catering Association“Best Wedding Caterer in a Venue” 2011 Vaucluse House Tearooms NSW Restaurant & Catering Awards“Best Catering Company” 2009, 2010, 2011, 2012 Mice.Net Australia Readers Choice Awards“Best Caterer at an Event” 2007, 2008, 2009, 2011 NSW Restaurant & Catering Awards

T H E M I N T

LUNCH RECEPTION – 3 COURSE $135 per person 4 Hour Duration*Arrival Drinks3 Course Alternate Premium Menu SelectionPremium Beverage Selection*Lunch Reception Conclude By 4pmMinimum 70 guests 5 HOUR COCKTAIL RECEPTION $145 per person 8 Cold and Hot Canapés & 2 Substantial2 Dessert Canapes or 1 SubstantialPremium Beverage SelectionMinimum 100 guests

DINNER RECEPTION – DELUXE $165 per person 5 Hour DurationArrival Drinks3 Course Alternate Deluxe Menu SelectionDeluxe Beverage SelectionCatering EquipmentMinimum 70 guests DINNER RECEPTION – TABLE BUFFET $185 per person5 Hour DurationArrival Drinks6 Hot & Cold Canapes – Stand UpTable Buffet Mains & Sides – Sit DownPlatters of 4 Dessert Canapes – Sit Down or Stand UpDeluxe Beverage SelectionCatering EquipmentMinimum 70 guests

All prices are Exclusive of GST

ADDITIONALSVenue Hire Prices on applicationChildren’s Meals 12 and under $60 for 2 courseTeenagers Meals 18 and under $20 deduct from packageCrew Meals $35 for main courseCake by client replacing dessert $8 less per personFood Stations (Minimum 100 Guests) From $14 per personSides $7 per person, per sidePre Dinner Canapes $5 per person per canapeWelcome Cocktail $12-16 per person Pre Dinner Spirits Package $20 per personDeluxe Beverage Upgrade Prices on applicationSuperior Beverage Upgrade Prices on applicationCorkage Not ApplicableSunday Surcharge 10%Public Holiday Surcharge 20%Special diet - Vegetarian & Gluten Free ComplimentarySpecial diet - Other than vegetarian, gluten free Prices on application

FOOD & BEVERAGE PACKAGE PRICES

T H E M I N T

50/50 ENTRÉE – SELECT TWOWarm Pickled Beetroot Salad, Feta & Heirloom TomatoPetuna Smoked Salmon, Celeriac & Pecorino Salad, Salsa VerdeSpiced Tuna, Preserved Lemon Puree, Fennel, Caper & SherrySerrano Ham, Asparagus & Ash Goat’s Cheese, Almond CrumbsSeared Beef Carpaccio with Parmesan Custard

50/50 MAIN – SELECT TWO Saffron Risotto Broad Beans, Pine & Enoki Mushrooms, Miso ButterChicken Breast, Pistachio Puree, Grilled Asparagus, Herb EmulsionBangalow Pork Belly, Pear & Walnut Salad, Soubise SauceBeef Fillet, Beetroot Puree, Horseradish Cream with TatsoiBarramundi with Sweet Corn, Basil Pudding & Kohlrabi Puree

50/50 DESSERT – SELECT TWOGolden Delicious Tart Tartin, Farm Ginger CreamChocolate Fudge Tart, Roasted Rhubarb & StrawberriesAlmond Financier with Baked Pear & Sauternes CaramelButtermilk Bavaroise, Strawberry & Mint SaladAustralian & Imported Cheese Platters, Candied Fruits & Wafers

COFFEEEspresso Coffee & T2 Tea Selection, Petit FoursSourdough Rolls & Butter

SIDES (additional $7 per person, per side)2 Bowls per TableRocket & Parmesan Salad with Balsamic DressingHeirloom Tomato & Cherry Bocconcini Salad with Red Wine Dressing Crispy Rosemary Chat Potatoes with Herb Sea Salt Steamed Green Beans with Garlic Butter & Almonds Paris Potato Puree & Truffle Oil VRoasted Heirloom Carrot with Honey & Thyme Buttered Brussels Sprouts

All prices are exclusive of GST

PREMIUM LUNCH MENUS

T H E M I N T

DELUXE DINNER MENUS

50/50 ENTRÉE – SELECT TWO Seared Tuna, Confit of Fennel with Smoked Tomato Gel & Olive Radish SaladSan Daniel Prosciutto, Caramelised Sprouts with Holy Goats & Roasted AlmondsYellow Tail Kingfish, Soy Bean Puree with Glazed Beets & Beetroot ButterSmoked Jack’s Creek Beef Tataki, Wood Sorrel Horseradish & Heirloom JamSweetcorn Panna cotta, Yamba Prawn & Madagascar DressingPomegranate Glazed Quail, Fennel Salad, Grilled Haloumi & Date Relish

50/50 MAIN – SELECT TWOChicken Pave with Corn & Buttermilk Bread Sauce, Snow Peas & Crispy SkinSlow Cooked Duck, Pear Ash Puree, Sweet Onion, Chestnuts & KaleRoasted Blue Eye Trevalla, Shellfish Mougrabieh, Saffron Rouille & Fresh HerbsGrilled Beef Fillet, Roast Garlic Puree, Crispy Potato Scales & Miso Ranch SauceRangers Valley 400 Day Grain Fed Tri Tip with Smoked Carrots & XO SauceMiso Lamb, Smoked Wasabi Potato, Shizo Dressing & Roast Carrots

50/50 DESSERT – SELECT TWOHoney & Chai Semifreddo with Gingerbread Crumble & Vanilla Milk FoamCoconut Dacquoise, White Chocolate Mousse & Rhubarb JellyDeconstructed Lemon & Blueberry Cheesecake, Blueberry Sherbet & AlmondsMille Feuille of Mascarpone Mousse, Biscuit Joconde & Caramelised PearLayered Chocolate Truffle Japonaise, Kirsch Anglaise & Cherry CompoteStrawberries & Cream Pannacotta, with Gel, Compote & Shortbread Crumble

COFFEEEspresso Coffee & T2 Tea SelectionSourdough Rolls & Butter

T H E M I N T

ROAMING DINNER MENUS

T H E M I N T

ENTRÉE CANAPESSelect 6 Hot & Cold Canapes from Canape List

50/50 MAIN – SELECT TWOChicken Pave with Corn & Buttermilk Bread Sauce, Snow Peas & Crispy SkinSlow Cooked Duck, Pear Ash Puree, Sweet Onion, Chestnuts & KaleRoasted Blue Eye Trevalla, Shellfish Mougrabieh, Saffron Rouille & Fresh HerbsGrilled Beef Fillet, Roast Garlic Puree, Crispy Potato Scales & Miso Ranch SauceRangers Valley 400 Day Grain Fed Tri Tip with Smoked Carrots & XO SauceMiso Lamb, Smoked Wasabi Potato, Shizo Dressing & Roast Carrots

DESSERT CANAPE PLATTERSSelect 4 Dessert Canapes from Canape List

COFFEEEspresso Coffee & T2 Tea Selection, Petit FoursSourdough Rolls & Butter

ENTRÉE CANAPES Select 6 Hot & Cold Canapes from Canape List

TABLE BUFFET MAINS – SELECT TWOCrispy Skin Salmon, Marinated Fennel & Leeks with Saffron RouilleOrganic Roast Lemon Chicken, Wild Garlic Aioli & Sauce ViergeBraised Lentil & Buffalo Mozzarella Moussaka with White Sauce & EggplantRoasted Barramundi, Balsamic Radicchio & SkordaliaSlow Roasted Lamb Shoulder, Rosemary & GarlicRiverina Grain Fed Beef Marinated in White Miso Paste, Wasabi Mayonnaise, Toasted Sesame SeedsFerron Risotto With Spinach, Chevre Goats Cheese & Fresh PeasRoast Lamb with White Beans, Rocket & Salsa VerdeRoast Fillet of Beef with Hollandaise SauceConfit Duck Leg, Roasted Root VegetablesBbq Atlantic Salmon Nicoise Salad

SIDES – SELECT THREERocket & Parmesan Salad with Balsamic Dressing Heirloom Tomato & Cherry Bocconcini Salad with Red Wine Dressing Crispy Rosemary Chat Potatoes with Herb Sea Salt Steamed Green Beans with Garlic Butter & Almonds Paris Potato Puree & Truffle Oil Roasted Heirloom Carrot with Honey & Thyme Buttered Brussels Sprouts

DESSERT CANAPE PLATTERSSelect 4 Dessert Canapes from Canape List

COFFEEEspresso Coffee & T2 Tea Selection, Petit FoursSourdough Rolls & Butter

TABLE BUFFET DINNER MENUS

T H E M I N T

COLD CANAPESSmoked Salmon on Toasted Brioche, Tomato & Coriander SalsaSpencer Gulf Prawn on White Polenta & Spicy JamPrawn, Avocado, Rocket & Tarragon RotolinoSweet Crab & Avocado Wheels, Baby CressSeared Scallops, Cauliflower Puree & Eggplant Caviar TartHarry’s Bar Chicken & Walnut SandwichPeking Bbq Duck Pancakes, Hoi Sin SauceSpicy Chicken Betel Leaf (GF)Beef Fillet Carpaccio, Fresh Horseradish Cream on CrostiniArtichoke, Truffle & Parmesan Tarts (V)Caramelised Pear, Feta on Gorgonzola Biscuit (V)Roasted Wild Mushroom & Truffle Cream Puff Tart (V)Lemon Kingfish Carpaccio, Spicy Tortilla & Avocado PureeSmoked Salmon on Potato Hash with Lemon Cream & Chives (GF)Smashed Broad Bean & Mint, Toasted Brioche, Pecorino & Shizo (V)Rare Roasted Lamb Loin Rolls with Pecorino & Spring Herb Pesto (GF)Beef Fillet Carpaccio, Fresh Horseradish Cream on CrostiniChermoula Rubbed Lamb, Pumpkin Hommus on CrostiniChorizo Madeleines, Saffron Rouille & Sevruga CaviarAsparagus, Prosciutto & Filo Roulade, Balsamic PaintMelon Wrapped in Prosciutto, Saffron Aioli & Snow Pea (GF)

HOT CANAPESMini Duck & Shitake PiesMini Lamb Shank, Pearl Barley & Stout PieBeef Bourguignon PiePork & Fennel Sausage RollPrawn & Lime Chopsticks, Lime & Palm Sugar Dipping Sauce (GF)Scallop & Shitake Dumpling, Black bean & Shallot DressingMini Chicken & Rocket Sausages, Spicy Tomato JamChilli Caramel Pork Belly, Warm Caramel & Prawn Fir (GF)Bbq Pork & Plum Spring Roll, Chilli Jam & Light SoyChar-Grilled Moroccan Lamb Skewers (GF)Mini Wagyu Beef Burger, Chilli Tomato JamFried Beetroot & Ricotta Ravioli, Burnt Butter, Parmesan Dust (V)Warm Double Baked Goats Cheese Soufflé, Hazelnut Sauce (V)Wild Mushroom Arancini, Parmesan Flakes (V)

CANAPES

T H E M I N T

Roasted Pumpkin, Goats Cheese & Caramelised Onion PizzaCaramelised Onion, Gorgonzola, Pear & Walnut Pizza (V)Cuttlefish Arancini with Moroccan Lemon DressingCorn Tostadas with Seared Scallops and Minted Pea (GF)Mini Snapper Pie with Smoked Tomato RelishPrawn & Scallop Gyoza, Chive Oil & Black VinegarChicken Katsu with Wasabi Mayo & Citrus PonzuChar-Grilled Moroccan Lamb Skewers (GF)Spinach & Feta Rolls with Roast Tomato Relish (v)Crispy Zucchini Flowers, Holy Goat’s Cheese & Truffle Honey (V, GF)

SUBSTANTIAL CANAPES Mushroom and Truffle Oil PizzasSlow Braised Bultarra Lamb Shoulder, Fresh Mint & Harissa Relish (GF with Cous Cous)Pomello, Green Mango & Candied Coconut SaladChilli Salt Squid and French Fries in Noodle BoxesMomofuku Style Pork Buns with Salted Cucumbers & Pickled RadishSpiced Duck & Asparagus Sambal Taco, Wasabi MayonnaiseBlackjack Quesadillas, Salsa Verde & Avocado, Watermelon, Sesame RelishPumpkin Gnoccetti with Salsa Verde & Garden Peas, Baby Spinach & ParmesanSlow Cooked Atlantic Salmon with Pommes Alumettes & Crushed PeasYellow Chicken Curry, Cucumber & Chilli Relish & Fragrant Jasmine RiceSumac Crusted Beef Salad with Chilli Jam & Spiced Mougrabieh

DESSERT CANAPES Limoncello Meringue PiesRose Petal Macaroons (GF)Couverture LogsPistachio & Nuts NougatWhite Chocolate FudgeSeasonal Fruit Tarts with Passionfruit CurdCandied Fig & Pistachio CheesecakeBrioche Doughnuts with Lemon Curd & Lavender SugarFrangipane Tart with Salted Green Apple CaramelTriple Chocolate Macaron (GF)

V – VegetarianGF – Gluten Free

FOOD STATIONS

T H E M I N T

TUK TUK BAROur Chef’s will prepare & serve menu items from a traditional Asian inspired Street Stall:• Marinated Duck & Young Coconut Rice Paper Rolls• Crispy Salt & Pepper Squid served with Som Tum Salad• Pork & Prawn Sung Choi Boa with Coriander & Ginger

OYSTER ICE BAROysters are shucked over a carved ice bar in front of guests and then they can help themselves to their choice of garnish. Freshly Shucked Pacific & Sydney Rock Oysters with Dipping Sauces and Garnishes.

SUADERO TACOSOur Chef’s will build fresh tacos in front of guests. Station is styled as a Mexican Street Vendor extravaganza. Fresh Corn Tacos made with a Variety of Fillings, Beef Brisket, Lamb & Pork Carnitas with Ash Salsa, Chimichurri & Southern Style Hot Sauce.

HONG KONGOur Chef’s will use bamboo steamers to prepare buns in front of guests. Station is styled using steamers, fresh Asian produce & condiments. Char Sui Pork Buns and Sweet Red Bean & Sesame Buns.

MIDDLE EASTERN TABLEChefs to bbq kofta kebabs and flat grill bread in front of guests. Lamb Kofta, Chickpea Falafels, Spinach Eggah, Babaganoush, Hommus, Beetroot Fennel Dips, Flat Bread, Stuffed Vine Leaves

DESSERT TABLERaspberry & Vanilla Délice with Pistachio JacondeCassis Brulee with Lemon Verbena TrifleGreen Tea, Passion Fruit & Chilli & Gin & Tonic MacaroonsMini Éclair, Rose & Lychee, Coffee & MaltRoast Pineapple Tart with Kaffir Lime Custard & Gold Leaf

BEVERAGES PACKAGES

TERMS & CONDITIONS

PREMIUM PACKAGETatachilla Sparkling NV Cockfighters Ghost “Grey” Sauvignon Blanc 30 Mile ShirazAsahi, Hahn Premium Light BeerTraditional Ginger Beer with Fresh Lime & BittersLightly Sparkling Water

DELUXE PACKAGE Sparkling Wines – Select OneRestless Rebel Blanc de BlancCockfighters Ghost Chardonnay Pinot NoirWhite Wines – Select OneKnappstein Beaumont Sauvignon Blanc SemillonKnappstein Beaumont ChardonnayRed Wines – Select OneOptimiste MarquisKnappstein “Beaumont” Cabernet Merlot

Asahi, Hahn Premium Light BeerApple Thief Pink Lady CiderTraditional Ginger Beer with Fresh Lime & BittersLightly Sparkling Water

Wines may be subject to availabilityRed wine is only allowed to be served at seated event

SUPERIOR PACKAGESparkling Wines – Select OneBridgewater Mill Chardonnay Pinot NoirTempus Two Blanc de BlancTaltarni “T” BrutWhite Wines – Select OnePhilip Shaw “The Architect” ChardonnayCockfighters Ghost “Black” Pinot GrisAra Sauvignon BlancRed Wines – Select OneSeville Estate The Barber Pinot NoirRymill The Dark Horse Cabernet SauvignonCockfighters Ghost Black Label Shiraz Cabernet Merlot

Asahi, Hahn Premium Light BeerApple Thief Pink Lady CiderTraditional Ginger Beer with Fresh Lime & BittersLightly Sparkling Water

Pre Dinner Spirits Package 45 Minutes Maximum DurationJohnny Walker RedAbsolute VodkaGordons GinJim Beam BourbonAll Spirits Include Mixers

FINAL NUMBERS We require minimum guest numbers 14 days prior to the event, these numbers may only increase. Final numbers are required 4 working days prior to the event.

SPECIAL DIETARY CONDITIONS Vegetarian guests will be catered for complimentary for functions over 20 guests, allowing up to 5%. All other special dietary requirements will incur a surcharge of 100% of the menu price. Dietary requirements are required 4 working days prior to the event.

CANCELLATIONIn the case of cancellation, the following policy applies: Cancellation within 14 days of the date of the function, 25% of the quoted charges apply; cancellation within 4 working days of the date of the function, 100% of the quoted charges apply.

FINAL PAYMENT Full payment is required 4 business days prior to the event. Should there be any additional charges these will be invoiced on a seven day account.

T H E M I N T

FRESH FLOWERS & STYLE

FLOWERS BY FRESHLet our resident Florist & Stylist, Andrew Birley, add a beautiful and professional touch toyour event. Andrew brings over 20 yearsof experience in planning and creating beautiful floral arrangements and styling designed to enhance your event and to suit your budget.For enquiries: 02 8399 3055Email: andrew@freshcatering.com.au

FOR YOUR EVENT CONTACTFor more information on catering packages for holding your wedding at the Mint contact Tara McGilvray at Fresh Catering.For enquiries: 02 8239 2219Email: themintevents@freshcatering.com.auWebsite: www.freshcatering.com.au

T H E M I N T