Private Dinner Parties

private party catering manly

Private Dinner Parties

Catering Northern Beaches offers catering and service for a range of special occasions including private parties.

From a celebratory dinner party to an intimate wedding, Catering Northern Beaches works closely with you to create a unique menu for your special event. With our expertise and experience, we can also adapt a menu that fits with any guests dietary requirements or allergies.

With our expertise and experience, we can also adapt a menu that fits with any guests dietary requirements or allergies. For the ultimate stress-free event for you as hosts wait and bar staff can also be arranged.

Catering Northern Beaches specialise in catering for:

  • Dinner parties
  • Celebrations
  • Cocktail Parties
  • Garden parties

See below some sample menus from recent events we have catered.

Recent custom private party and special occasion menus

Each course of this menu was created with complementary wine selections to offer a complete culinary experience for the guests.


  • COURSE 1 – AMUSE BOUCHE
    MUSHROOM – soup shooter with parmesan crisp
    2008 Savaterre Pinot
    2010 S.C. Pannell Nebbiolo

  • COURSE 2
    CRAB – lasagne with roast tomato relish and chives
    2014 King River Estate Vermentino – Winemaker Trevor Knaggs
    2014 Petaluma Hanlin Hill Riesling – Winemaker Andrew Hardy

  • COURSE 3
    JOHN DORY – pan seared with beurre blanc and garnish
    Bread Rolls on side Plates
    2008 Penfold’s Yattarna Chardonnay – Winemaker Peter Gago

  • COURSE 4
    CHICKEN – sous vide, rolled and stuffed with preserved lemon, rosemary and garlic
    2011 Feather Cabernet Sauvignon – Winemaker Randy Dunn*

  • COURSE 5
    LAMB – cutlet served with green pea puree and crispy prosciutto
    2011 Pirouette Cabernet (53%) Merlot (23%) Petit Verdot (15%) Cabernet Franc (5%) Malbec (4%) – Winemaker Philippe Melka*2
    011 Pedestal Merlot (87%) Cabernet Sauvignon (9%) Petit Verdot (4%) – Winemaker Michel Rolland*

  • COURSE 6
    BEEF – eye fillet with potato gratin and red wine jus
    Accompanied with GREEN BEANS – broccolini and almonds
    2008 Sequel Syrah (95%) Cab Sav (5%) – Winemaker John Duval*
    2010 Chester Kidder Cabernet Sauvignon (67%) Syrah (28%) Petit Verdot (5%) – Winemaker Giles Nicault*

  • COURSE 7
    CHOCOLATE trio of white mousse, salted caramel chocolate ganache with popcorn and dark chocolate passion fruit
    All Saints Rare or Grand Rutherglen Tokays – Winemaker Dan Crane
    2008 Chateau Suduiraut Premier Cru Sauterne – Winemaker Caroline Chevalier

  • COURSE 8
    CHEESE – Imported farmhouse cheeses, quince paste and crisp breads
    Any wine from above

AMUSE BOUCHE – Course 1

Often accompanied by a complementing wine, these are served both to prepare the guest for the meal and to offer a glimpse into the chef’s approach to the art of cuisine. The term is French and literally means “mouth amuser”.

Accompanied by 2011 Feather Cabernet Sauvignon – Winemaker Randy Dunn*


CANAPES ( 3 canapes)

  • Tartlet of roasted fennel, ricotta and pea salad with a lemon and mint dressing
  • Goats curd, pumpkin and caramelized onion on bruschetta
  • Tostada with rough guacamole, sashimi kingfish & green papaya

ENTRÉE (alternating)

  • Leek and pea ravioli with pine mushrooms, cavolo nero, porcini butter, peas and pecorino
  • Taleggio tortellini with a brown onion consommé caramelized baby onions and thyme

MAIN (alternating)

  • Seared  miso tuna w shiitake mushrooms, snow peas  on soba noodles (ginger broth)
  • Blue eye with cauliflower puree, asparagus and crispy artichoke leaves

DESSERT (alternating)

  • Fig and hazelnut tart with vanilla bean ice cream
  • Chocolate self-saucing puddings with vanilla bean ice cream and fig / poached pear

Entreés

  • Steamed scallop wontons with ginger dipping sauce
  • Chicken satay skewers
  • Thai fish cakes with sweet chilli sauce
  • Thai seared scallops with nam jim and chilli jam
  • Ocean trout sashimi with blackened chilli dressing
  • Steamed half shell scallops with ginger and shallot
  • Grilled seafood salad with noodle (not rice) and Sriracha salad

Mains

  • Coriander sesame and coconut chicken with kaffir lime sauce + Asian Greens
  • Chargrilled eye fillet with massaman curry sauce + Asian greens
  • Crispy pork chilli caramel and nam pla prik + either salad or Asian greens
  • Massaman spiced lamb cutlets + salad
  • Chargrilled chicken marinated with lemongrass and chilli + salad
  • Mandarin glazed pork loin + Asian greens

To discuss your customise private party menu, please contact Catering Northern Beaches today