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Onset Weddings
The most special day of a lifetime.
Onset caterers will deliver with uncompromising
excellence. With as much consultancy as necessary we will ensure
that your guests are pampered by our professional and experienced
service staff and seasoned culinary artists.
Our menus are personally designed
around the seasons freshest produce and matched to your wine list
and pallet to make your special event unique and memorable.
Onset service staff will supply a
complete experience making sure all glasses are always full and
your guests are attentively waited on.
Using themed classic cuisines with
a modern spin and flavours from around the globe we are vegetarian
specialists so none of your special needs guests will settle for
second best. Our culinary stylists can take care of all of your
food requirements including cocktail snacks while your guests arrive
and the cake of your choice.
We will provide you with professionally
designed and printed menus and a detailed function sheet to unsure
that your wedding reception flows smoothly.
Our Onset ambience designer and friends
can be consulted or utilized to help you with your choice of venue,
decor, ambience, table settings, lighting, floral arrangements and
more.
Please note:
Onset prices
are charged per person and these are inclusive of
* Designer dinnerware
* Glassware
* Linen napkins
*Table cloths
* Printed menus
Onset
Wedding Packages
Onset
Standard
Pre-dinner
canapes
Private
chefs and waitstaff
3
course set menu
From
$80 per guest
Onset
Choice
Pre-dinner
canapes
Private
chefs and waitstaff
3
course ala carte menu
From
$110 per guest
Onset
Dego
Pre-dinner
canapes
Private
chefs and waitstaff
5
course progressive dinner
From
$130 per guest
Onset
Exclusive
Pre-dinner
canapes
Private
chefs and waitstaff
Themed
8-12 course degustation dinner
Onset
Extras
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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