Catering

Cheers!

Our multipurpose centre can hold up to 320 standing guests, *80 seated, with parking for 100 vehicles on site, bar facilities and local caterer Swell to help complete your event.

All specific dietary requirements can be catered for, just let us know.  Swell delivers a touch of gourmet sophistication to every occasion, from intimate gatherings to big celebrations.  Swell’s complete experience means no matter the type of function you’re planning, you can trust Swell Fine Food Catering to deliver professional service and delicious cuisine.

Detailed menu options are available below or you can download the menu PDF.

 

*Fees apply for additional guests, tables, linen, crockery and cutlery. 

DOWNLOAD MENU PDF

Plated Style Menu 1

An art form that focuses on meticulous food arrangement, combining culinary excellence with aesthetic presentation to elevate the overall sensory experience

$137 per person | 3 cocktail hour canapes | sourdough with salted truffle butter | 3 course | alternate drop | entrée and main OR main and dessert

  • Vodka & Beetroot Cured Salmon served with shaved apple, pickled fennel, lavosh & dill yogurt
  • Beer Battered Oysters 3 lightly fried in beer batter with Japanese aioli & pickled ginger (df)
  • Seared Scallops 2 served in a half shell with creamy cauliflower puree, truffle oil & thyme (gf)
  • Potato Spun Prawns 4 coated with an Asian inspired seafood farce, bound in crispy golden hand spun potato string, served with pickled radish & sriracha lime aioli (gf)
  • Crispy Wonton Wafers 3 topped with poached Geraldton crayfish & prawn in a celery & wasabi lemon aioli
  • Crispy Skin Salmon served with heirloom tomatoes, hollandaise & lemon (gf)
  • Creamy Garlic Prawns served with steamed rice & lemon (gf)
  • Beef Carpaccio served with rocket, shaved percorino, capers & olive oil (gf)
  • Crispy Skin Pork Belly served with red cabbage, caramelised apple & jus (gf,df)
  • Duck Liver Pate served with caramelised onion, quince, pickles, radicchio & crostini
  • Beetroot & Feta Arancini 4 Creamy risotto balls with aioli (gf,df)
  • Grilled Asparagus served with prosciutto, hollandaise & rocket (gf) 
  • Chicken Breast filled with spinach & ricotta served with sweet potato puree, crispy potato rosti, broccolini & jus (gf)
  • Twice Cooked Chicken Breast wrapped in prosciutto served with sweet potato gratin, charred baby zucchini, green peas & jus (gf)
  • Slow Cooked Beef Cheek served in a rich gravy, on a bed of creamy mash potato with roasted baby carrots & heirloom tomatoes (gf)
  • Medium Eye Fillet served with potato & pumpkin gratin, broccolini & jus (gf)
  • Slow Cooked Beef Short Rib beef short rib, slow cooked for 12 hours with Moroccan spices, served with hasselback potato, charred rainbow carrots with jus (gf)
  • Smokey Beef Brisket served with creamy truffle mash, crispy kale & blistered cherry tomatoes with jus (gf)
  • Twice Cooked Pork Fillet served with gruyere & corn croquettes, broccoli, pumpkin puree, apple & jus
  • Crispy Pork Belly served with sweet potato, caramelised peach, broccolini & jus (gf,df)
  • Slow Cooked Marinated Italian Pork Shoulder served with sweet potato gratin, baby carrots, apple, jus & dukkha
  • Greek Lamb Shoulder served with a creamy mash potato, stuffed moroccan pumpkin flower, crispy kale & jus
  • Lamb Shank served with a creamy mash potato, broccolini & rosemary infused red wine jus (df)
  • Crispy Skin Salmon served with duck fat potatoes, blistered cherry tomatoes, asparagus, hollandaise & grilled lemon (gf,df)
  • Pan Fried Barramundi served with sweet potato mash, frisee, pickled apple, fennel & dill (gf,df)
  • Truffle Buttered Whole Marron local marron grilled in truffle, garlic butter, burnt lemon, potato rosti & broccolini (gf) Additional $20
  • Stack of Seasonal Fresh Roasted Vegetables served with pumpkin puree, basil & balsamic reduction (gf,df,v,ve)
  • Fried Potato Gnocchi served with pumpkin puree, burnt sage butter & crispy kale (v)
  • Vanilla Panna Cotta served with a berry coulis (gf,v)
  • Warm Loaded Chocolate Brownie served with caramel popcorn & vanilla ice cream (v)
  • Torched Lemon Meringue Tart served with berry coulis (v)
  • Sticky Date Pudding with butterscotch sauce & vanilla ice cream (v)
  • Traditional Tiramisu Cup layers of coffee-soaked ladyfingers & a rich, whipped mixture of mascarpone cheese, cream & sugar (v)
  • Raspberry Opera Cake with chocolate ganache, raspberry jelly & strawberry
  • Flourless Coffee Stone with salted caramel hazelnut & flourless chocolate cake, wrapped in marscapone mousse & crisp choc outer shell (gf)
  • Baked Berry Cheesecake creamy NY style cheesecake topped with berrie on a buttery biscuit base (v)

Plated Style Menu 2

An art form that focuses on meticulous food arrangement, combining culinary excellence with aesthetic presentation to elevate the overall sensory experience

$162 per person | 3 cocktail hour canapes | sourdough with salted truffle butter | 3 course | alternate drop | entrée, main and dessert

  • Vodka & Beetroot Cured Salmon served with shaved apple, pickled fennel, lavosh & dill yogurt
  • Beer Battered Oysters 3 lightly fried in beer batter with Japanese aioli & pickled ginger (df)
  • Seared Scallops 2 served in a half shell with creamy cauliflower puree, truffle oil & thyme (gf)
  • Potato Spun Prawns 4 coated with an Asian inspired seafood farce, bound in crispy golden hand spun potato string, served with pickled radish & sriracha lime aioli (gf)
  • Crispy Wonton Wafers 3 topped with poached Geraldton crayfish & prawn in a celery & wasabi lemon aioli
  • Crispy Skin Salmon served with heirloom tomatoes, hollandaise & lemon (gf)
  • Creamy Garlic Prawns served with steamed rice & lemon (gf)
  • Beef Carpaccio served with rocket, shaved percorino, capers & olive oil (gf)
  • Crispy Skin Pork Belly served with red cabbage, caramelised apple & jus (gf,df)
  • Duck Liver Pate served with caramelised onion, quince, pickles, radicchio & crostini
  • Beetroot & Feta Arancini 4 Creamy risotto balls with aioli (gf,df)
  • Grilled Asparagus served with prosciutto, hollandaise & rocket (gf) 
  • Chicken Breast filled with spinach & ricotta served with sweet potato puree, crispy potato rosti, broccolini & jus (gf)
  • Twice Cooked Chicken Breast wrapped in prosciutto served with sweet potato gratin, charred baby zucchini, green peas & jus (gf)
  • Slow Cooked Beef Cheek served in a rich gravy, on a bed of creamy mash potato with roasted baby carrots & heirloom tomatoes (gf)
  • Medium Eye Fillet served with potato & pumpkin gratin, broccolini & jus (gf)
  • Slow Cooked Beef Short Rib beef short rib, slow cooked for 12 hours with Moroccan spices, served with hasselback potato, charred rainbow carrots with jus (gf)
  • Smokey Beef Brisket served with creamy truffle mash, crispy kale & blistered cherry tomatoes with jus (gf)
  • Twice Cooked Pork Fillet served with gruyere & corn croquettes, broccoli, pumpkin puree, apple & jus
  • Crispy Pork Belly served with sweet potato, caramelised peach, broccolini & jus (gf,df)
  • Slow Cooked Marinated Italian Pork Shoulder served with sweet potato gratin, baby carrots, apple, jus & dukkha
  • Greek Lamb Shoulder served with a creamy mash potato, stuffed moroccan pumpkin flower, crispy kale & jus
  • Lamb Shank served with a creamy mash potato, broccolini & rosemary infused red wine jus (df)
  • Crispy Skin Salmon served with duck fat potatoes, blistered cherry tomatoes, asparagus, hollandaise & grilled lemon (gf,df)
  • Pan Fried Barramundi served with sweet potato mash, frisee, pickled apple, fennel & dill (gf,df)
  • Truffle Buttered Whole Marron local marron grilled in truffle, garlic butter, burnt lemon, potato rosti & broccolini (gf) Additional $20
  • Stack of Seasonal Fresh Roasted Vegetables served with pumpkin puree, basil & balsamic reduction (gf,df,v,ve)
  • Fried Potato Gnocchi served with pumpkin puree, burnt sage butter & crispy kale (v)
  • Vanilla Panna Cotta served with a berry coulis (gf,v)
  • Warm Loaded Chocolate Brownie served with caramel popcorn & vanilla ice cream (v)
  • Torched Lemon Meringue Tart served with berry coulis (v)
  • Sticky Date Pudding with butterscotch sauce & vanilla ice cream (v)
  • Traditional Tiramisu Cup layers of coffee-soaked ladyfingers & a rich, whipped mixture of mascarpone cheese, cream & sugar (v)
  • Raspberry Opera Cake with chocolate ganache, raspberry jelly & strawberry
  • Flourless Coffee Stone with salted caramel hazelnut & flourless chocolate cake, wrapped in marscapone mousse & crisp choc outer shell (gf)
  • Baked Berry Cheesecake creamy NY style cheesecake topped with berrie on a buttery biscuit base (v)

Cocktail Style Menu

A fun and interactive cocktail party atmosphere that invites guests to indulge in roaming delicious bites while mingling & celebrating

$129.50 per person | 11 canapes | 31 substantial 

Chicken

  • Chicken satay skewer, thai peanut sauce (gf)
  • Butter chicken empanada, spicy yoghurt

Beef

  • Charred chorizo, salsa verde
  • Portugese style tartlet, chorizo, spinach
  • Beef wellington, tomato relish
  • Beef rendang empanada, spiced yoghurt
  • Italian meatball skewer, napolitana sauce, balsamic (gf)
  • Beef tartar, crisp bread, horseradish

Pork

  • Sticky pork belly bites, chili, coriander

Duck

  • Peking duck wanton, plum sauce

Seafood

  • Salt & pepper squid, aioli, black salt
  • Grilled octopus, pumpkin & tomato salsa (gf)
  • Pan fried chicken & prawn dumplings, soy sauce
  • Grilled chorizo & prawn skewer, balsamic reduction (gf)
  • Garlic Exmouth prawn served in a spoon, creamy garlic sauce (gf)
  • Whole prawn, cocktail sauce, lemon (gf)
  • Smoked salmon blini, sour cream, dill
  • Beetroot & vodka cured salmon on cucumber (gf)

Vegetarian

  • Beetroot & feta arancini, beetroot aioli (gf)
  • Steamed vegetable dumplings, soy sauce (v)
  • Seasonal vegetarian skewer, basil pesto, balsamic glaze (gf,ve)
  • Moroccan fried cauliflower, spicy yogurt (gf,v)
  • Gruyere & corn croquette, aioli (v)
  • Mushroom & fontina tartlet, balsamic glaze (v)
  • Pumpkin, caramelised onion & goats cheese tartlet
  • Vegetable pakora, spicy yogurt (v)
  • Mac n cheese croquette, napolitana sauce, grated parmesan (v)
  • Stuffed pumpkin flower, blue cheese sauce (v)
  • Whipped feta tartlet, caramelised onion, cherry tomato
  • Tomato bruschetta, balsamic glaze (v)
  •  
  • Slow Cooked Beef Cheeks – served with truffle mash (gf)
  • Moroccan Lamb Shoulder – served with creamy mash (gf)
  • American Style Sticky BBQ Pork Ribs – served with cremay mash
  • Traditional Butter Chicken – service with steamed (gf)
  • Chicken & Chorizo Paella – smokey, one-pan Spanish rice dish (gf)
  • Mushroom & Pea Risotto – mushroom, pea and parmesean risotta (v)
  • 2 Beef brioche Sliders – angus beef, cheese, pickle & burger sauce

Catering Bookings

Contact | Daniel & Chrissy