COMPILED BY EDWINA STORIE

Sometimes it isn’t easy to escape the office to do business over lunch. We ask three caterers how they’d cater to clients to create better meetings in an office environment.

 

Fresh Catering

Seared tuna on balsamic paint with raw and cooked beetroots

The menu we’ve created reflects the overall concept of the new residential-style meeting suites with a focus on home-style cooking. Guests can choose from a variety of freshly prepared tasting plates, allowing them to sample several different dishes throughout their event. We’ve designed a different set menu for each day of the week to allow for a new culinary experience for conference groups spending multiple days in our Studio and Residential Suites.


Managing director Peter McCloskey

www.freshcatering.com.au



Peter Rowland Catering

Smoked lamb and baby spinach sliders with beetroot and relish

Sliders are becoming a popular choice for lunch and cocktail menus because they’re easy to hold with a champagne glass in hand, and great for all appetites. Always using the best ingredients, Peter Rowland Catering prepares its own meat dishes, relishes and buns for sliders that have robust and delicious flavours, and make guests want more. Packages start at $60 per person, all inclusive.

Executive Chef Neil Rocke

 

www.peterrowland.com.au

 


Four Seasons Hotel Sydney

Grilled chicken, brie cheese, bacon and ciabatta sandwich; garden salad; pumpkin soup; baked chocolate tart

The menu we’ve created reflects the overall concept of the new residential-style meeting suites with a focus on home-style cooking. Guests can choose from a variety of freshly prepared tasting plates, allowing them to sample several different dishes throughout their event. We’ve designed a different set menu for each day of the week to allow for a new culinary experience for conference groups spending multiple days in our Studio and Residential Suites.

Executive Chef Jess Ong

www.fourseasons.com/sydney

 


FRESH CATERING

Bento box of miso-marinated salmon; scented chilled jasmine rice; Katsu chicken breast rolls; sirrachai mayonnaise; pickled cucumber and nashi pear salad

Generally, our clients want something that is relatively simple and unpretentious but that is more than a simple sandwich from the café downstairs. For this we developed an ever-changing range of gourmet sandwiches and bento boxes accompanied by innovative boxed salads and mini desserts.

We are committed to delivering a menu and service that upholds our own reputation while ensuring that guests, clients, staff and all stakeholders enjoy an experience in their offices that impresses whilst maintaining professionalism and exemplary service at all times.

Managing director Peter McCloskey

www.freshcatering.com.au

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