Progressive Dinner Party
Tip! Progressive dinner parties are
the same as degustation menus
Progressive Dinner Parties are one
of Onset Caterings' signature services. Onset delivers this unique
dining experience that entails between three and twelve courses.
Each course builds upon the previous, and is perfectly married with
the beverages creating a sophisticated dinner for the most discerning
guests.
Progressive dinner parties are the
ideal way to impress your guests bringing the complete restaurant
experience to your corporate function, gala event, boat charter
or a venue of your choice!
Our function coordinator will consult
with you regarding your choice of cuisine and style of service -
popular themes are French, Vegetarian, Italian and Australasian.
Your guests will be delighted with
the highly-styled and visually exciting dishes we serve. Each course
is served on designer plates by our professionally trained wait
staff.
For the most exclusive dining experience
contact Onset Catering, your Perth caterers
Please note:
Onset prices
are charged per person and these are inclusive of
* Designer dinnerware
* Glassware
* Linen Napkins
* Table cloths
* Printed menus
Progressive
Dinner Packages
Onset
Set
Pre-dinner canapes
3 course set menu
Private chefs and waitstaff
Starting from $80 per
guest
Onset
Alternate
Pre-dinner canapes
3 course alternate
drop menu
Private chefs and waitstaff
Starting from $90 per
guest
Onset
Contrast
Pre-dinner canapes
3 course ala carte
menu
Private chefs and waitstaff
Starting from $110
per guest
Onset
Progress
Pre-dinner canapes
5 course progressive
menu
Private chefs and waitstaff
Starting from $130
per guest
Onset
Lavish
Pre-dinner canapes
8-12 course degustation
menu
Private chefs and waitstaff
Onset Extras
Starting from $200
per guest
Onset
Extras
Local cheeses and
condiments
Fresh ground coffee
and biscotti
Beverage service attendant
Fresh house baked bread
Onset
Menu Choices
Choice
of Entrees
Mint,
pea and lamb soup
Urkranian
borscht with mini dumplings
Sage
gnocchi with limoncello sauce
Lobster
tart with roquette salad and dill glaze
Gravid
beef carpaccio with a trilogy of beetroot
Chicken
ravioli with lemon and leek sauce
Procuitto
wrapped local scallops with orange and herb salad
Seared
seasame tuna with saffron spray and crispy noodles
Mushroom
duxcell inside french toast with thyme honey and beetroot aioli
Choice
of Mains
Harvey
beef fillet with potato rosti, wilted spinach, tomato pesto and
brandy scented jus
Medium
rare lamb medallions with sweet potato mash, smoked vine tomato
and eggplant chutney
Free
range chicken kiev with pumpkin and potato torte topped with shaved
fennel salad
Salmon
fillet with herbed potato cake, cumquot, lemon tartare and orange
honey
King
snapper topped with prawns on dill potatoes with spinach and buerre
blanc sauce
Roasted
pork belly with blue congo potato terrine, apple relish, cherry
apples and cider jus
Flamed
chevre tartlet with on a warm potato and tomato salad and red onion
relish
Choice
of Desserts
Belgium
chocolate fondant with mini meringues and berry compote
Trio
of Sorbet with condiments
Spiced strawberry tart with balsamic ice-cream
Orange
curd pie with chantilly and berry coulis
Mini
Pavlova with kiwifruit salsa
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