Buffet-style catering | Eat Your Words Catering Canberra
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Buffet

Buffet menus.

Minimum number of guests – 10 people

v: Vegetarian
gf: Gluten Free
df: Dairy Free

Buffet-style catering gives your guests the flexibility to eat when it suits them. This catering is also particularly appealing for working lunches and Christmas functions.

You can also choose from delicious cold or hot main meal buffet options at affordable choices.

Download our Buffet and Shared Platter menu optionsDownload our Christmas party menu optionsDownload our DIY menu

Menu options

Choose from these selections of mains and fresh accompaniments, then add desserts to suit your crowd and budget. Each buffet selection includes freshly baked bread rolls and butter.

  • Platter of cold meats and condiments (may include ham, turkey, chicken, salami)
  • Potato salad with creamy preserved lemon dressing
  • Fresh garden salad with seasonal vegetables and homemade dressing
  • Freshly baked bread rolls and butter
  • Platter of seasonal fruit
  • Platter of delicious sweet petit fours

Main course

  • Moroccan marinated chicken breast with homemade eggplant and coriander chutney
  • Crispy skin pork belly with roasted apple or pear wedges
  • Oregano flavoured butterflied lamb with hot feta dressing
  • Lamb meatballs with home-smoked tomato sauce and cous cous
  • Lamb shanks with Kalamata olives
  • Harissa marinated beef fillet skewers with preserved lemon
  • Glazed chicken pieces with spicy red capsicum relish
  • Twice baked cheese soufflé with balsamic reduction (v)
  • Tandoori marinated chicken breast, sliced, with minted yoghurt sauce (gf)
  • Coconut poached chicken breast with mango (seasonal) and Asian greens (gf, df)
  • Lemon and sage marinated turkey breast with cranberry relish (gf, df)
  • Prawn, smoked chicken and white bean hotpot (gf, df)
  • Glazed leg of ham with condiments (minimum of 30 people)
  • Vegetarian frittata wedges (v, gf)
  • Chicken and pistachio terrine (gf)
  • Lemon and garlic sliced chicken with hommus and red cabbage salad (gf, df)
  • Atlantic salmon, served at room temperature with salsa verde (df, gf)
  • Lamb backstrap with minted yoghurt and balsamic reduction (gf)
  • Ricotta and spinach cannelloni with tomato sauce (v)
  • Beef lasagne
  • Chicken and mushroom lasagna
  • Sticky soy chicken pieces and steamed rice (df)
  • Pasta bake with tomato, kalamata olives, chorizo sauce and parmesan cheese
  • Sweet potato and chickpea korma with rice (v, gf)
  • Mild beef Massaman curry and steamed rice (gf, df)
  • Jungle pork curry and steamed rice (gf, df)
  • Harissa marinated chicken with preserved lemon and roasted red pepper, with rice (df)
  • Beef, beetroot and beer hotpot, with rice (df)
  • Chinese BBQ pork with hokkien noodle and Asian greens (df)

Accompaniments

  • Oven roasted kipfler potatoes with red onion, capers, olives and preserved lemon (gf, df, v)
  • Roasted root vegetables with orange and poppy seed dressing (gf, v)
  • Cous cous with preserved lemon and cinnamon (gf, df, v)
  • Traditional style tabbouleh with quinoa and chickpeas (gf, df, v)
  • Rocket, pear and parmesan cheese salad with toasted almonds and snowpeas (gf, v)
  • Beetroot and lentil salad with feta cheese (gf, v)
  • Watermelon, mint, feta and olive salad (gf, v)
  • Chat potato, kalamata olives and mint with extra virgin olive oil dressing (gf, df, v)
  • Chickpea and roasted vegetable salad (gf, v)
  • Risoni pasta with caramelised carrot and coriander (df, v)
  • Potato, thyme and sweet potato gratin (v)
  • Traditional ratatouille (gf, df, v)
  • Pasta dressed in balsamic vinegar and feta cheese (v)
  • Slow cooked cannellini beans and herbs (gf, df, v)
  • Cauliflower au gratin (v)
  • Blanched beans, snowpeas and sugarsnap peas with lemon dressing (gf, df, v)
  • Smoked tomato salad with bocconcini and basil (gf, v)
  • Roasted root vegetable salad with honey pesto dressing (gf, v)
  • Fresh garden salad with seasonal vegetables and homemade dressing (gf, df, v)
  • Salad nicoise (composed salad of green beans, chat potatoes, olives, cherry tomatoes, boiled egg) (gf, df, v)
  • Creamy potato salad with dill and preserved lemon (gf, v)
  • Pasta salad with roasted cherry tomatoes and pesto dressing (v)
  • Roasted pumpkin and pinenut cous cous salad with dates and coriander (df, v)
  • Greek salad (tomatoes, cucumber, feta cheese, kalamata olives, red onion, red capsicum and oregano) finished with lemon juice and local extra virgin olive oil (gf, v)
  • Asian-style coleslaw with a tamarind and sesame seed dressing (gf, df, v)
  • Caesar salad with scrummy homemade dressing
  • Beetroot and lentil salad with feta cheese (gf, v)
  • Watermelon, mint, feta and olive (gf, v)
  • Baby spinach and roasted pumpkin salad with ham croutons and marmalade dressing (df, gf)

Dessert

  • Dessert Platter of delicious sweet petit four selection (varies daily) (v)
  • Platter of seasonal fruits with yoghurt (gf, v)
  • Selection of Australian cheeses with dried fruit, nuts and crackers (v)
  • Cheesecake with passionfruit coulis (v)
  • Rich mudcake with berry coulis (v)
  • Carrot cake slices with cream cheese icing (v)
  • Orange and almond cake with fruit compote (gf, df, v)

Pricing

Buffet choice

2 main course

3 main course

2 accompaniments

3 accompaniments

2 main course, 2 accompaniments

3 main course, 3 accompaniments

Add dessert

Child (aged 5-12)

Child (under 5)

Cost per person

$17.50

$22

$11

$16.50

$33.50

+ $9.90

+ $5.50

No cost

$20

More menu options

Working buffet lunch A

$18/person

  • Succulent chicken breast, sliced, served cold with tomato jam
  • Vegetarian frittata wedges (please ask for flavour of the moment)
  • Garden salad with cherry tomatoes, cucumber and homemade dressing
  • Freshly baked bread rolls and butter
  • Platter of seasonal fruit

Working buffet lunch B

$18.50/person

  • Platter of cold meats and condiments (may include ham, turkey, chicken, salami)
  • Potato salad with creamy preserved lemon dressing
  • Fresh garden salad with seasonal vegetables and homemade dressing
  • Freshly baked bread rolls and butter
  • Platter of seasonal fruit
  • Platter of delicious sweet petit fours

Working buffet lunch C

$22.50/person

  • Lemon and garlic sliced chicken with hommus and red cabbage salad (gf, df)
  • Rocket, pear and parmesan cheese salad with toasted almonds and snowpeas (gf, v)
  • Roasted pumpkin and pinenut cous cous salad with dates and coriander (df, v)
  • Freshly baked bread rolls and butter
  • Platter of seasonal fruit
  • Platter of delicious sweet petit fours

Delivery or pickup

Delivery is available from 7.30am weekdays.

Eat Your Words Catering will deliver your food beautifully plattered and ready to eat, or pick up can also be arranged.

Contact us if you have any specific requirements.

See our terms and conditions for more details.