Global Catering WA : Weddings : Functions : Events : Catering

Funtions and Events may be held at either of our venues, Jacaranda Cafe or Valley View Garden Restaurant and Function Centre.

If you prefer your function or event to be held at a venue of your choice we are happy to cater for you needs.

Below are a selection of menus you may choose from. Click here to download the menus

FUNCTION MENU 1
(Minimum 15 Guests)

FUNCTION MENU 2
(Minimum 20 Guests)

ENTREE
GARLIC BREAD BASKETS

MAIN COURSE
VINEYARD PLATTERS
consisting of a wedges of Brie and Cheddar Cheese, Antipasto, Roasted Chicken, Shaved Ham, Hungarian Salami, Smoked Tasmanian Salmon, Marinated Eggplant, Capsicum and Balsamic Zucchini, Potato and Green Salads, Dried Fruit and Nuts and Sliced Seasonal Fruits Served with Crusty Baguette and Crackers

RECOMMENDED WINES - Verdelho, Chardonnay or Cabernet Merlot
$22.50 per head - inclusive of set-up

10% Surcharge Applicable on Public Holidays

Number of Platters is determined by Number of Guests attending.

Set up includes setting the table, cutlery, crockery, tables, chairs, linen, water glasses, table water and table service.

ENTREE
TOASTED HERB AND GARLIC BREAK
Served with 3 dips (Tzatziki, Hommus and Creamy Sweet Chilli)

MAIN COURSE SELECTION
COLD MEAT PLATTER
Seasoned Roast Chicken, Shaved Ham, Hungarian Salami, Sliced Roast Beef

TRADITIONAL CAESAR SALAD
Bacon, Parmesan Cheese, Egg and Croutons on a bed of Cos Lettuce, drizzled with a ‘Secret’ Dressing

GOURMET GARDEN SALAD
Festive Green Lettuce with Avocado, English Spinach, Snow Pea Sprouts and Cherry Tomatoes laced with a Balsamic Dressing

RECOMMENDED WINES
White Burgundy or Chenin Blanc

AFTERS
CHEESE PLATTER
Wedges of Brie, Cheddar and Blue Cheese with Fresh Seasonal Fruits, Olives, Dried Fruit and Nuts, served with Crusty Bread and Crackers

RECOMMENDED WINES
Cabernet Sauvignon, Chardonnay or Port
$30.00 per head - inclusive of set-up 10% Surcharge Applicable on Public Holidays
Number of Platters is determined by Number of Guests attending.

Set up includes setting the table, cutlery, crockery, tables, chairs, linen, water glasses, table water and table service. All Main Course Selections placed in centre of table.

EXTRAS
(Minimum 15 Guests)
Any of the items below can be added to
Function menus 1 and 2 above.

MENU OPTIONS
Each item serves 1 to 2 people
BOWL OF CHUNKY CHIPS OR SEASONED WEDGES $8.50
Served with Sweet Chilli Sauce and Sour Cream

ITALIAN PIZZA $18.00
Pepperoni, Ham, Sun-Dried Tomatoes, Olives,
Herbs and Mozzarella Cheese

GREEK PIZZA $18.00
Mushrooms, Capsicum, Spanish Onion, Olives,
Fetta and Mozzarella Cheese

GREEK SALAD $13.50
Freshly mixed combination of Olives, Fetta Cheese,
Tomatoes, Cucumber, Spanish Onion and Capsicum in Coral Lettuce and laced with a ‘Special ‘ Dressing

CHICKEN CAESAR SALAD $15.50
Seasoned Roast Chicken mixed in a bed of Cos Lettuce,
Bacon, Croutons, Parmesan Cheese and Egg,
drizzled with a ‘Special’ Dressing

TEA/COFFEE
$3.00 per head

GOURMET BBQ MENU
MAIN Beef Rump infused with Red Wine, Garlic and Rosemary Moroccan spiced Chicken Breast Lamb and Mint Rissoles Cracked Pepper and Lemon Salmon Hot Roast Beef with Whole Grain Mustard Gourmet Australian Sausage HOT SIDE DISHES Roast Potatoes with Rosemary and Garlic Steamed seasonal Vegetables Seasoned Wedges with Sweet Chili and Sour Cream SALAD BUFFET Gourmet Garden Salad with Roast Zucchini, Capsicum and Salad Greens with an Olive Oil and Balsamic Dressing Chicken Caesar Salad with Egg and Croutons Potato and Red Onion Salad topped with Spring Onions Rocket and Mixed Leaf Salad with Kalamata Olives and Bacon Tomato and Feta Cheese Salad topped with Basil and Onion Tasmanian smoked salmon Salad DESSERT Seasonal Fruit Platter Selection of Danish Pastries and Biscuits Australian and New Zealand Cheese Plate with fresh and dried fruits and crackers Tea, Coffee and After Dinner Mints $60 per person Children’s price available on request
FORMAL LUNCH AND DINNER (30 –80 guests)
ENTREE SELECTION Smoked Chicken and Pumpkin Salad with a Citrus Dressing Traditional Antipasto Plate consisting of Tasmanian Smoked, Salmon, Ham, Salami Olives, Sun Dried Tomato, Brie, and Salad Garnish Traditional Minestrone Soup Leek, Ham and Potato Soup topped with Herb Croutons Hungarian Goulash Soup with Chorizo Sausage Spinach and Goats Cheese Tartlet on a bed of salad greens dressed with Warm Truffle Oil Pate served with Shiraz Relish salad garnish with bread and crackers Smoked Salmon with Cream Cheese on a bed of Tomato and Spinach with lemon, dill and extra virgin olive oil MAIN COURSE SELECTION Beef Wellington with Red Wine jus and a Thyme and Potato puree Roast Pork Fillet with Caramelized Apple and Date chutney on a bed of Roast Vegetables finished with a Light Mustard Sauce Seasoned Snapper Fillet on a bed of Rocket and Baby Spinach finished with a Capsicum and Lemon Myrtle dressing Medium Roasted Rack of Lamb on a bed of cous-cous topped with a Mint and Pine Nut Salsa and slow roasted Tomato Slow Roasted Sirloin of Beef on a Garlic Potato Purée with a Cracked Black Pepper sauce and Sweet Potato Crisps Chicken Breast filled with Brie and Sun Dried Tomato encased in puff pastry Served with a Chardonnay Cream Sauce SIDE DISH SELECTION Gourmet Mixed Leaf Salad with Capsicum, Spinach, Rocket, Spanish Onion and Cucumber with an Olive Oil and Balsamic Dressing Traditional Caesar Salad dressed with Garlic Croutons Tomato, Basil, Onion and Danish Feta Salad Rocket, Spinach, Avocado, and Cherry Tomato Salad with Mustard Vinaigrette Roasted Rosemary and Garlic Seasonal Vegetables Steamed Seasonal Vegetables tossed in Butter New Baby Potatoes tossed in Extra Virgin Olive Oil finished with Herbs Roasted Royal Blue Potatoes lightly seasoned with Cajun Spices DESSERT SELECTION Raspberry Tart served with thickened cream and Berry Compote Australian Cheese Plate Blue, Cheddar and Brie with fresh and dried fruits Death by Chocolate Mud Cake with thickened cream garnished with Pistachio Nuts Classic zesty Lemon and Lime Tart Chocolate and Strawberry Gateaux with Berry Compote and thickened cream Chocolate and Orange Bread and Butter pudding Tea coffee after dinner mints included in price Children’s prices available on request
COCKTAIL MENU
Pre-dinner canapés Reception for 1 hour Your choice of canapés 1.5hr Your choice of canapés 2 hr Your choice of canapés 2.5hr COLD SELECTION Sautéed Chicken, Roast Pepper with a Garlic and Lime Aoli served on an open base Thai Sweet Chili Chicken with Coriander and Cucumber Tasmanian Smoked Salmon with a Cracked Pepper and Lemon Sour Cream Mini Smoked Salmon and Dill served on sourdough Scones Brie and Salmon finished with Extra Virgin Olive Oil Char Grilled Vegetables served with Hommus, topped with Extra Virgin Olive Oil and Aged Balsamic Vinegar Mediterranean Vegetable Frittata South Australian Oysters (Natural, topped with Chilli and Tomato or Lime and Coriander) Kangaroo with Bush Tomato, Lemon Myrtle and Chilli dressing Smoked Chicken Breast with Mango HOT SELECTION Australian Beef skewers strips of rump steak dusted with bush spices with a Chilli Aioli Chicken Satay skewers with peanut dipping sauce Swan Valley Sausage bound with Basil and Bacon dressed with Honey Balsamic Pesto and Cream Cheese filled Field mushrooms, crumbed Lime and Coriander infused Prawn Tails Oriental Spring Rolls filled with Crispy Duck and Shitake Mushrooms Mini Quiche selection Spinach, Feta and Caramelized Onions - Bacon and Vintage Cheddar Deluxe Indian Samosa medium spiced filled with minced Lamb and Spinach DESSERT SELECTION Petit fours assorted selection $5.50 p/p (two per person) Baby Carrot Cake $3.50 Lemon Meringue Pie $3.50 Mini filled Scone with Cream and Jam $5.00 Mini Chocolate Mud Cake $4.50 Shortbread Biscuit $2.20 ADDITIONAL ITEMS Cheese Board/ Tasting plate $9.00 p/p Platter of Fresh Fruit $4.50 p/p Vineyard Platter $17.00 p/p Turkish bread and dips $8.00 p/p
BUFFET MENU 1 $40 per person	BUFFET MENU 2 $50 per person
Bread Basket of bread rolls crackers and butter Hot dishes Chicken chasseur with fresh tarragon and Roma tomatoes Traditional Lamb korma or madras Aromatic Rice pilaf Cold dishes Garden salad mixed leaves, cucumber, tomato, capsicum, Spanish onion with a balsamic dressing Potato salad flavoured with saffron and cumin Antipasto plate consisting of ham, salami, and roast beef Eagle vale marinated olives, Danish feta, char grilled vegetables Caramelized onions. Dessert Death by chocolate cake and pouring cream Percolated coffee and tea	Bread Basket of Continental bread crackers and butter Chef carved Brown sugar and ginger glazed pork leg Grain mustard and herb slow roasted beef Hot dishes Portuguese Chicken peri peri Seafood marinara with pasta Fresh seasonal misculin of vegetables just cooked dressed in extra virgin olive oil Aromatic Rice pilaf Cold dishes Gourmet salad mixed leaves, cucumber, tomato, capsicum, Spanish onion avocado walnuts with a honey balsamic dressing Roast sweet potato and pumpkin salad with feta and spinach tossed in thyme dressing Antipasto plate consisting of ham, salami, and roast beef Eagle vale marinated olives, Danish feta, char grilled vegetables Caramelized onions. Dessert Death by chocolate cake and pouring cream Australian and New Zealand cheese board with fresh fruits nuts and macerated berries Percolated coffee and tea After dinner mints