Chic modern classics or whimsical and contemporary creations, all our dishes are designed to entertain.
Flawless, eye catching presentation and bold, palate teasing flavour are trademarks of Bamboo Catering.
Scampi, zucchini and young ginger remoulade (gf)
Celebration of salmon pearls, crème fraiche and chive mousseline
Cauliflower crème patissier cigar, star anise dust (v)
Winter melon, spiced brown rice, candied chilli (vgn,gf)
Beetroot cured salmon, avocado, black sesame tuille
Vietnamese beef, enoki and bamboo heart rice paper roll, nouc cham (gf)
Parmesan cones with poached chicken and crispy bacon
Caramelised tempura Szechuan pepper prawns (gf)
Queen scallop, nori omelette roll, wasabi tobiko (gf)
Bamboo’s own sausage roll with home made dipping sauce
Sticky beef cheek, green peppercorn pithivier
Poached quails egg benedict, free range ham
Parmesan polenta chip, saffron rouille (v,gf)
Hand made mandarin pancakes with confit duck
Bamboo’s open beef burger, stilton, caramelised raddiccio on brioche
Selection of Parmesan cheese straws with smokey paprika, caraway and truffle (v)
Bamboo spiced nuts (vgn,gf)
Organic pear and honey mousse, pain de epices
Chocolate nougatine Roman Candle
Banoffe pie
Orange and almond cake with candied orange (gf)
Chocolate hazelnut praline square (gf)
A perfection of key lime pie
Black pepper and white chocolate, salted butterscotch sauce
Apples and nutmeg (gf)
Hand made bread rolls served with French butter or lemon and white pepper evo
Aerated Duck liver parfait, honey pastry cigar, Riesling poached pear and lemon balm
Oxtail ravioli, soy and lemon reduction, butter poached Moreton Bay Bug
Hot smoked ocean trout, parsnip foam, black sausage and walnut crumble
Celeriac veloute, soft poached egg, smoked butter and olive Persian slipper bread (v)
Pan seared Scallop, cauliflower star anise crème, roasted florets and salmon pearls (gf)
Ashed Chervre, warmed citrus baby beets, quinoa, sorrel sousbise (v,gf)
Perfect roast Chicken, lemon and thyme crisp, jus, panfried polenta and radicchio (gf)
Crispy skinned Barramundi, pickled baby beets, confit lemon and celeriac puree (gf)
Slow braised Lamb shoulder, panfried gnoochi, green olive labna
Beef Fillet, Dauphinoise potato, mushroom duxelle, thyme jus (gf)
Panseared duck breast, orange pepper sauce, caramelised parsnip puree (gf)
Globe Artichoke confit, minted broad bean barley risotto, Halloumi crisps (v,gf)
Cheese courses are available, tailored to your event
Dual layer chocolate mocha tart, sesame glass biscuit, poached corella pear
Molten chocolate fondant, cinnamon cream
Caramalised apple, walnut jaconde, calvados cream and apple syrup
Rhubarb and tapioca with Champagne
Delice au cassis, Strawberry tuille, blackberry and white chocolate
Ile flotante, Rhubarb sorbet, candied cumquat, Anglaise, sesame brittle
Substantial canapés, cool bowl foods, hot, cold and dessert buffets are all things we’d love to discuss with you. We will design specifically for your event and location.
We acknowledge the importance of guests with dietary requirements and will happily tailor menus to suit their needs. Vegetarians, vegans, celiac and others are welcome.
