Formal Catering

Everyone has varying tastes and there are numerous styles and cultures to choose from.

Passion ate the Chef owner and executive chef Jason Ludwig encompasses 20 years of knowledge and experience to create a truly unique and diverse dining experiences. He fuses textures, flavours and cultures culminating in a memorable event that is seamless from course to course.

Passion ate the Chef cater for all dietary needs as well as service style whether it be formal canapé, buffet or seated 2 to 7 course. We design the menu and event around your needs and likes.

Sample FORMAL Menu

Entrée

Brandy, lemon and garlic flambéed prawns served with harrisa, goats cheese croutons and herb melange

Jamon ham with goats chèvre pannacotta and fire glazed figs

Szechuan 12 hour Teriyaki eye fillet, mushroom paste, wasabi soil and a ginger snow pea salsa

Main

Nori dipped Salmon darn on crushed potato and crayfish tian with dashi, chipotle mayo

Grade 4 wagyu scotch fillet, potato fondant, soured cherries, black garlic, king oysters

Pan roasted duck breast with berries, celeriac remoulade, Fuji fruit

Dessert

Textures of chocolate

Choc/chilli parfait Milk chocolate Bourbon truffles White chocolate sugar roasted almond clusters Dark chocolate violet crumble

Ruby grapefruit jelly, strawberry marquise, sticky toffee apple and vanilla tuille

Apple sorbet with roasted apples, shortbread, roast rhubarb, lemon rocks and lemon meringue

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