Shared platter menus | Eat Your Words Catering Canberra
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Shared platters

Shared platters.

Minimum number of guests – 10 people

v: Vegetarian
gf: Gluten Free
df: Dairy Free

A shared platter experience involves tiered platters of food for each course placed in the centre of the table. Guests serve themselves, and hopefully others, as a lovely way of getting guests to interact with each other, and meeting new people. It really is a fun food experience.

Our shared platter menu options are carefully curated for each event.

They’re also a fabulous, modern choice for weddings.

Contact us to find out more.

Download our Shared platters menu options

Menu options

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

 

Main course – shared platters to the tables

  • 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 – shared platters to the tables

  • 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

  • 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

Note, a staff member is required for the shared platter service at $150 per staff member (3 hour minimum).

Shared platter choice

2 main course

3 main course

2 accompaniments

3 accompaniments

2 main course, 2 accompaniments

3 main course, 3 accompaniments

Add 2-3 items from finger food menu

Add dessert

Child (aged 5-12)

Child (under 5)

Cost per person

$17.50

$22

$11

$16.50

$26

$33.50

+ $9.90

+ $5.50

$20

No cost

Delivery or pickup

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.