Events - Sample Menus
Backdoor Catering menus offer enormous flexibility and provide a wide range of options to meet all tastes and all special dietary requirements. The Sample Menus contain a small fraction of the dishes available. Backdoor Catering will consult with you to create your personalised menu.
All food is prepared from start to finish by our chefs, using only top quality ingredients. We do not use catering packs and other tasteless shortcuts.
- Finger Food
- Buffets and A La Carte Dining
- Themed Functions
- Party Platters
- Christmas Parties
- Vegetarian and Vegan
1. Finger Food
Sample Dishes
Service over three hours with 7 items per person per hour
Cold
- Spiced prawn and vegetable rice paper roll
- Assorted Nori Rolls with pickled ginger and soy dipping sauce
- King Island Cheddar with quince paste and fruit toast
- Smoked salmon and chervil mousse on herb crouton
- Olive tapenade and marinated feta on baked lavish
- Roasted vegetable and herb frittata with basil mayonnaise
- Red onion confit, olive and chive tart
- Rare roast beef with sweet mustard crËme fraiche
- Bruscetta rounds of tomato, olive and basil
Cold Deluxe
- Crevice of scallop with lime and coconut dressing in Chinese spoons
- Smoked salmon with capers and horseradish cream
- Moroccan spiced lamb loin with onion marmalade on herb toast
- Peking Duck and spring onion crepes with spicy plum sauce
- Smoked chicken, mango and coriander salad served in a Chinese spoon
- Semi-dried tomato and Persian feta on lavish crisp
- Smoked cheddar with orange relish on crisp toast
- Char Sui pork rice vermicelli salad in Chinese spoons
- Tandoori chicken and mint yoghurt roulade in naan
- Oyster Bloody Mary shooter
Hot
- Vegetable samosa with mango and coriander yoghurt
- Black and white sesame crust blue eye with lemon aioli
- Chicken and Parmesan sausage roll with tomato relish
- Sate chicken skewers with peanut dipping sauce
- Vegetarian spring rolls with sweet chilli sauce
- Pumpkin, chive and Gruyere arrancini
- Bocconcini, field mushroom and tarragon pizzetta
- Spicy meatballs with Cajun dipping sauce
- Slow roast tomatoes and basil tart
Hot Deluxe
- Chicken skewer with chilli lime aioli
- Prawn and shiitake mushroom wonton with sweet chilli dipping sauce
- Semi dried tomatoes and herb mascarpone tart with olive tapenade
- Cajun spiced lamb kebabs with mint yoghurt dipping sauce
- Thai salmon cakes with crËme fraiche and salmon roe
- Schezuan spiced beef fillet with raspberry hollandaise
- Steamed char sui pork buns with spicy plum sauce
- Thai prawn, seafood and coriander sausage roll
- Porcini, chive and Parmesan arrancini
- Smoked salmon and goat cheese tart
- Gorgonzola and spiced pear pizzetta
2. Buffets and A La Carte Dining
Sample Menus
Entrees
- Mixed sushi of Nori Rolls and Sashimi, pickled ginger, wasabi and Japanese soy
- Rosemary and chilli charred calamari with wilted greens and Jasmine rice
- Rare roast beef skewers on lettuce greens with peanut sauce
- Crispy skinned chicken and rocket salad with toasted pumpkin and sesame seeds
- Roasted sweet potato risotto, sugar snap peas with a touch of mascarpone
- Six Tasmanian Pacific oysters, sweet chilli and lime dipping sauce
- Tasmanian Atlantic smoked salmon, sour cream dill sauce and fried capers
- Vodka and green apple cured ocean trout, potato pancake and lime segments
Main Courses
- Roasted Poussin stuffed under the skin with pine nuts, spinach and pancetta, with a Parmesan cream sauce
- Parmesan coated eggplant and zucchini stack, stuffed mushrooms with a roasted capsicum Napoli sauce
- Seaweed wrapped kangaroo, pinot noir risotto and orange marmalade jus
- Goat cheese ravioli, herb Napoli, olive tapenade and zucchini ribbons
- Char grilled eye fillet of beef, eggplant potato stack, roasted baby vegetables dressed with a balsamic reduction
- Sirloin with garlic mashed potatoes, roasted Roma tomatoes and sautÈed beans with rosemary and red onion jus
- Roasted eye fillet stuffed with spinach, goat cheese and pesto with garlic beans and basil oil
- Oven roasted porterhouse steak, rosemary potatoes, stuffed scaloppini and baked tomatoes
- Old English game pie with a herbed short pastry crust
- Slow baked whole baby snapper stuffed with coriander, lime peel, basil leaves, lemongrass and native lemon myrtle
- Salt and sugar cured salmon fillet deglazed with soy and honey, with prawn mash and wilted Asian greens
- Oven roasted sea perch with caramelised baby leek risotto
Salads
- Roast potato and spring onion in a sour cream dressing
- Traditional Caesar- Cos lettuce, crisp bacon, shaved Parmesan and garlic croutons tossed in a creamy dressing
- Marinated mushroom and roast capsicum
- Spinach with crisped prosciutto, croutons and toasted pine nuts
- Greek salad with cherry tomatoes, cucumber, red onion, herb feta and black olives in lemon vinaigrette
- Green bean with mushroom and Asian dressing
- Roast vegetables with fresh spinach and balsamic dressing
- Asian noodles with coriander and lemongrass dressing
- Roma tomatoes and bocconcini
Desserts
- Selection of mini flans and petite cakes
- Self-saucing choc-cherry pudding
- Tiramisu
- Sticky date pudding with toffee and macadamia sauce
- Fresh fruit and seasonal berries with pure cream
- Selection of Victorian cheeses with dried fruit and biscuits
- Seasonal fruit platter
- Cake selection
- Baked lemon cheesecake
- Polenta, lemon and almond cake
- Mississippi mud flourless lemon and almond cake
- Dutch apple and cinnamon cake
- Pear and mascarpone tart bread and butter pudding cake
Accompanied by coffee served by our qualified Barista, tea and a selection of fine chocolates
3. Themed Functions
Sample Menus
You can choose the cuisine of any style or country.
Swiss Fondue
Exclusive to Backdoor Catering. Fresh pieces of meat and vegetables for you to cook in our special stock pots (one per table) accompanied by a country cob loaf stuffed with Swiss cheese sauce.
Seafood Supreme
A whole baked fish, Tasmanian oysters on the half shell, king prawns, smoked salmon and other seasonal fish with crËme fraiche, dark rye bread and lemon wedges -served on a bed of decorative ice.
Mexican Madness
Individual serving sizes to avoid mess. Nacho stack with a hot cheese sauce, beef/chicken/fajita wraps, mini burritos, Mexican rice, Santa Cruz chilli, frijoles beans with plenty of sour cream, salsa and guacamole. We can also provide freshly mixed margaritas for that authentic Mexican touch.
Oriental Tasting
A selection of stir-fried meats, seafood and vegetable dishes accompanied by noodles, special fried rice, mini dim sims and spring rolls with sweet chilli dipping sauce and prawn crackers.
Tandoori Train
A selection of various meat and vegetable curries including Tandoori chicken pieces all accompanied by basmati rice, naan bread, herbed pappadams, cool raita, mango chutney and a range of other condiments.
Tapas and Meze
A widely varied range of exclusive tapas and mezes. Make your own selection or let our chefs suggest a special combination.
Gourmet BBQ
Home made beef burgers, gourmet sausages, scotch fillet, marinated chicken pieces, lamb with rosemary skewers, selection of freshly made salads, roast jacket potatoes and a variety of crusty rolls and breads.
Italian Party
A selection of home made pastas, focaccia pizzas with your choice of vegetarian or meat toppings and a large range of sauces. Served with flaked Parmesan and garlic bread
4. Party Platters
Sample Platters
Antipasto Platter
A selection of freshly roasted vegetables, marinated olives, sliced cold meats, variety of cheeses, home made pickles and pide bread.
Cheese Platter
A range of local and imported soft and hard cheeses accompanied by crusty bread dried fruits, nuts, seedless grapes and a selection of gourmet crackers.
Seasonal Fruit Mirror
A stunning display of seasonal sliced and whole fruit displaying a wide range of flavours and colours, accompanied by a mango and yoghurt dipping sauce.
Sushi Platter
A varied selection of Nori and California rolls with wasabi, light dipping soy and pickled ginger.
Mediterranean Dips
Home made dips served with Turkish bread, stuffed Kalamata olives, sun dried tomatoes and infused roasted vegetables.
Specialty Sandwiches
Point triangles and club sandwiches made from an assortment of breads and a range of fine, delicate fillings, garnished with fresh herbs and fruit.
5. Christmas Parties
Sample Menus
Main Courses
High Country Roast Sirloin
Prime roast beef, cooked on a bed of vegetables and served with lashings of traditional gravy and horseradish sauce.
Roast Turkey Crowns
Plump crowns of turkey with home made stuffing served with warm cranberry sauce
Basque Style Braised Vegetables
A traditional Basque vegetable dish with fresh tomatoes, egg plant and selected summer vegetables tossed through penne pasta.
Side Dishes
- Duchesse potatoes
- Seasonal tossed vegetables
- Tossed garden salad
- Tomato and coriander salad
- Greek salad
- Freshly carved ham
- Roasted chicken portions
6. Vegetarian and Vegan
Sample Dishes
Backdoor Catering has a range of exciting and flavour filled dishes combining provincial and modern themed offerings.
Some of out range of vegetarian and vegan dishes:
Vegetarian
- Zucchini Pie
- Assorted Vegetarian Pizzas
- Ratatouille Au Gratin
- Mixed Vegetable Risotto
- Creamy Mushroom And Spinach Risotto
- Eggplant Parmigiana
- Stuffed Capsicums
- Vegetarian Lasagne
- Cheese Stuffed Cannelloni
- Potato & Herb Frittata
- Vegetarian Shepherd's Pie
- Eggplant Moussaka
- Marinated Grilled Vegetables
- Mixed Vegetable Stir Fry
- Broccoli & Cauliflower Mornay
- Savoury Pecan Loaf
Vegan
- Tofu Ria
- Potato Crusted Lentil Hot Pot
- Indonesian Gado Gado
- Avocado Polenta
- Linguine With Wild Mushrooms
- Tofu Oriental Stir Fry
- Stuffed Zucchini Boats
- Penne Pasta With Artichokes
- Couscous With Spinach & Pine nuts
- Wild Rice Pilaf
- Lentil Stuffed Cabbage Rolls