Chef Divine Catering

House made focaccia bread with a selection of dips and spreads

Charcuterie platter

Lamb kofta with beetroot yoghurt

Cheese puffs with tomato salsa

Buffalo chicken sliders

Green leafy salad of the season

Pesto orzo pasta with butternut

Broccoli and bacon salad

Roasted potatoes with rosemary potatoes

Truffle Mac n cheese

Warm roasted vege salad with feta

Bacon Caesar salad

Sautéed seasonal greens

Spiced couscous salad with roasted carrots

Classic potato salad

Rib eye steak with bearnaise

Roasted leg of lamb with minted sauce

Roasted chicken breast with lemon and olives

Poached chicken with prosciutto and sage butter

Porchetta stuffed with fennels and Italian herbs

Warm smoked salmon with a herb crumb

Garlic prawn skewers

Vegetable ratatouille with orecchiette pasta

Moroccan lamb backstrap with harissa

Braised beef brisket in a mushroom and shallot jus

Anzac cookies

Gluten free raspberry brownie

Lemon cheese cake

Plum tart

Red velvet cake with cream cheese

Goats curd with honey and almonds

Chicken liver pate on brioche with pear chutney

Caesar croquettes with crispy pancetta

Rare seared beef on crostini with onion jam and blue cheese

Lamb kofta with beetroot yoghurt

Seared prawn with avo mousse

Confit duck and caramelised onion bouchée a la reine

Stuffed pork tenderloin with apple and cider jus

Blue cheese and leek tart with balsamic beetroot

Beef carpaccio with capers, pickled onion and red wine glaze

Autumn vegetable ratatouille with orecchiette pasta

Sautéed prawns with caper and preserved lemon salsa

Eye fillet with potato gratin, caramelised onions, baby carrots and greens

Herb crusted lamb with herby potato, leek and pea smash and minted jus

Poached chicken with sage gnocchi, prosciutto and butter sauce and leafy greens

Market fish with cauliflower puree, smoked bacon, garlic beans, snow peas in a lemon butter sauce

Creme brulee with pistachio and citrus biscotti

Mille-feuille with poached rhubarb

Chocolate ganache tart with poached fruit

Plum and custard streusel tart with pouring cream

Lemon cheese cake with cherry coulis

Chicken liver pate on brioche with pear chutney

Falafel with babaganoush

Spanakopita filo cigar

Truffle and mushroom arancini

Lamb kofta with beetroot yoghurt

Parsley and lemon prawn with fried olives on blini

Autumn vegetable ratatouille with orecchiette pasta

Lamb cutlets with herby yoghurt and cucumber salad

House made focaccia bread with a selection of dips and spreads

Niçoise salad with rare seared tuna and preserved lemon mayo

Garlic, chilli and parsley grilled squid with broad beans, rocket and chorizo

Broccoli and ricotta gnu do with creamed spinach and field mushrooms

Harissa spiced slow roasted lamb with Greek salad and thyme potatoes

Grilled scotch filled with spinach and feta crumb, sautéed baby potatoes and cherry tomatoes

Market fish with cauliflower puree, smoked bacon, garlic beans, snow peas in a lemon butter sauce

Prosciutto wrapped pork fillet with mustard potatoes and apple chutney

Poached chicken with sage gnocchi, prosciutto and butter sauce and leafy greens

Baklava cake with mascarpone and poached fruit

Creme catalana with pistachio biscotti

Molten chocolate and salted caramel tart with milk icecream

Lemon ricotta cake with poached fruit and cream

Poached pear with ginger crumb and creme anglaise

Bruschetta with prosciutto, bocconcini and tomato

Caesar bite, poached chicken with crispy bacon, Caesar mayo in a baby cos lead

Herb seared lamb with broad bean puree on polenta

Cheese puff with feta and tomato salsa

Parsley and lemon prawn with fried olives on blini

Meatball stuffed with mozzarella and basil cream

Beef carpaccio with capers, pickled onion and red wine glaze

Garlic, chilli and parsley grilled squid with broad beans, rocket and chorizo

Individual eggplant parmigiana with rocket and basil oil

Mussels steamed with white wine and cherry tomatoes and crusty bread

Chicken, spinach and ricotta cannelloni with basil oil

Broccoli and ricotta gnu do with creamed spinach and field mushrooms

Poached chicken with sage gnocchi, prosciutto and butter sauce and leafy greens

Herb crusted lamb with herby potato, leek and pea smash and minted jus

Porchetta, crispy pork belly stuffed with fennel with mashed potato, greens and cider jus

Slow braised beef cheek argh with parpadelle and herb gremolata

Vanilla bean panna cotta with cherry compote and chocolate shortbread

Lemon ricotta cake with poached fruit and cream

Torta caprese, gluten free chocolate cake with vanilla bean ice cream

Tiramisu, sweetened mascarpone layered with coffee and Kabila soaked biscuits

Blackberry and pistachio semifreddo with butter cookie