Catering with Flair is an award winning premium catering service. We pursue excellence in catering for all occasions.
Weddings
Birthdays/Anniversaries
Corporate Events
Product Launches
Christmas Parties
Balls
Dinner Parties
Baby Showers/Christenings
Owner and Manager Laetitia St.Baker had a dream to develop a premium catering company as an outlet for her artistic flair.
Catering with Flair was born out of this ideal, and today is an award winning premium catering service with an ever growing corporate and individual client portfolio.
ROVING MENU
Hors d’Oeuvres
Bruschetta with vine ripened tomatoes
Bruschetta with Vine ripened Tomatoes Bocconcini and Pesto
Tandoori Chicken Skewers with Bowen Mango Salsa
Thai Pumpkin Soup Sips in demitasse cups with coriander
Individual Quiches :
Smoked bacon & Sundried
Tomatoes
Broccoli & Free Range Chicken
Pumpkin & RoastAlmonds
Moreton Bay Prawn & King Island Camembert
Main Course
Moreton Bay Sandcrab Lasagna with prawn bisque sauce served in ceramic noodle bowls
Peking Duck Crepes with Hoi sin sauce
Miniature Fillet Mignons on skewers served with Béarnaise sauce
American Crab Cakes served with Lime Aioli
Lamb Kofta Kebabs with Hummus
Desserts
Individual Frangelico Sorbets with Coconut sauce
Seasonal Fruit Bruschetta with Vanilla Bean Mascarpone
Individual Gourmet Tarts
Lemon Curd with Lavender
SET MENU WITH ALTERNATE DROP
Hors d’Oeuvres
Chicken Shitake mushroom Chinese Dumplings Served in Chinese Spoons with Sweet Soy Sauce
Chilled Cucumber Soup Sips served in demitasse cups Topped with Moreton Bay Sandcrab
Indonesian Satay Beef Skewers
Spinach, Feta & Pine nut Pastry Triangles served with a Creamy Sweet Chili Sauce
Entrée
Salad of Crispy Skin Duck Spiced Lychees with Baby Asian Greens with a Sweet Citrus Dressing
Trio of Seafood Taste Plate: Local Tiger Prawns with Avocado & Lime Mayonnaise
Deanbilla Bay Oysters with Chili, Lime & Coriander Dressing
Hervey Bay Scallops wrapped in Prosciutto with citrus Aioli
Main Course
Moroccan Rack of Lamb Encrusted in Fresh Herbs with Harissa Spiced Jumbo Cous
Grilled Fillet of Tasmanian Salmon with a Truffled White Root Vegetable Mash Steamed Snow peas & Dill Cream Sauce
Desserts
Ginger scented Crème Brulee with Tule Biscuits & Rich Vanilla Bean Ice Cream
Decadent Lindt Chocolate Tart with Double Cream & Raspberry Coulis
