Banquet Menu

Capelli Foods – your caterers on the Sunshine Coast

Pick and choose from our sumptuous main meals, tasty additional sides and finish with dessert platters designed to satiate the sweet tooth in us all.

Spoilt for choice with too many favourites? Add extra mains and sides to any of our three banquet choices for small additional charges.

Choice A

Two mains and two additional sides

Mains

  1. Roast rib eye beef cooked medium rare and served with a red wine jus
  2. Slow cooked lamb shoulder with preserved lemon, capers and thyme
  3. Bendele Farm organic chicken breast filled with parmesan, lemon and fresh herbs and wrapped in proscuitto
  4. Crispy skin pork belly braised in white wine and smoked paprika
  5. Local reef fish baked and served with an orange and ginger beurre blanc
  6. Tart of roasted vegetables, goats fetta and fresh herbs

Additional sides

  1.  Lemon thyme and garlic roasted chat potatoes
  2. Potatoes dauphinoise – sliced potato baked in garlic cream sauce
  3. Mediterranean roasted vegetable medley
  4. Leafy salad with avocado, herbs, cucumber and a lemon vinaigrette
  5. Local green bean and sesame seeds
  6. Risoni Salad with roasted pumpkin, cherry tomatos and salsa verde
  7. Spicy potato and chorizo salad
  8. Fruit and nut coleslaw
  9. Watermelon, fetta, cucumber and kalmata olive salad
  10. Quinoa, broad bean, grapefruit and mint salad

Choice B

Three mains and two additional sides

Choice C

Three mains and three additional sides and dessert platters

Seafood

  1. Baked snapper, green beans and fennel with lemon and dill dressing
  2. Steamed reef fish with sauteed baby leeks with caper cream reduction
  3. Tart of braised leek, tarragon and Gruyere, topped with smoked salmon and herbs
  4. Grilled reef fish with chorizo and white bean crush with saffron cream
  5. Salad nicoise with pieces of confit tuna, soft boiled eggs, duck fat potatoes, green beans, tomato petals and ligurian olives
  6. Seared pancetta wrapped gold band snapper with sweet potato puree and seafood jus
  7. Chermoula spiced salmon with tomato chutney and bok choy

Free range poultry

  1. Chicken roulade with spinach, ricotta farce with chicken jus
  2. Grilled chicken thigh with pancetta lardons and grain mustard veloute
  3. Chargrilled chicken breast with sumac and zatar marinade with preserved lemon labna and chilli
  4. Confit duck salad with rocket, goats fetta and piquillo pimentos
  5. Braised duck ragout with oreciette pasta and orange zest gremolata

Pork

  1. Baked chorizo and white bean cassoulet with roasted red capsicum
  2. Spanish style braised pork belly with cauliflower creme
  3. Pork belly stuffed and rolled with sour dough, pine nuts, macerated raisins and fresh herbs

Lamb

  1. Grilled mustard lamb loin with petite ratatouille and seeded mustard jus
  2. Slow cooked lamb with preserved lemon, caper, anchovies with a herb panko crust
  3. Roasted lamb rump with a mint, pistachio and dried fig cous cous with pomegranite jus

Vegetarian

  1. Baked semolina gnocchi with wild mushroom sauce
  2. Roasted sweet potato and piquillo pimento empanadia
  3. Potato and confit onion tortilla topped with roasted tomato relish
  4. Artichoke mousse on baked field mushrooms

Additional Sides

  1. Duck fat roasted potatoes
  2. Potatoes dauphinoise – sliced potato baked in garlic cream sauce
  3. Leafy salad with avocado, herbs, cucumber and a lemon vinaigrette
  4. Beetroot salad with green beans, goat’s cheese, walnuts and rocket
  5. Pumpkin, feta, hazelnut and spinach salad
  6. Quinoa, red pepper, corn and mustard vinaigrette
  7. Cumin crusted roasted pumpkin and fennel
  8. Brocolini,  fennel and orange segment with balsamic dressing
  9. Cauliflower broad bean, peas and roasted pine nut salad
  10. Asparagus, red pepper, avocado and rocket salad with lemon olive oil
  11. Purple and green cabbage, kaffir lime and bean sprout salad with a soy and chilli dressing
  12. Rocket, pear and roquefort salad

Desserts

Chocolate Bars

  1. Cherry Bounty GF
    milk chocolate mousse, coconut milk & snow, cherry jelly
  2. Ferrero Rocher GF
    dark chocolate pannacotta, cocoa gel, roasted hazelnuts, hazelnut cream
  3. Turkish Delight
    turkish delight, chocolate mousse, rosewater cream, pistachios
  4. Moro
    caramel sauce, milk chocolate mousse, coconut jelly, biscuit crumbs
  5. Picnic GF
    peanut butter & chocolate mousse, nougat, puffed rice, caramel sauce

Classic

  1. Black Forrest
    sour cherries, chocolate mousse, sweetened cream, cocoa crumbs
  2. Lemon Meringue Pie
    lemon curd, sweetened cream, sable crumbs, crisp & soft meringue
  3. Triple Chocolate Brownie
    white chocolate, dark chocolate & milk chocolate mousses, ganache, cocoa soil
  4. Crème Caramel GF
    stove cooked custard, caramel sauce, passion fruit, frosted pistachios

Fruity

  1. Mango, Coconut & Mint GF
    mango mousse, coconut tapioca, verjuice & mint jelly
  2. Lime, Jasmine ; Berries GF
    lime pannacotta, jasmine tea jelly, berries, crisp meringue
  3. Yoghurt, Pineapple & Pistachio GF
    yoghurt terrine, saffron pineapple confit, frosted pistachios
  4.  Cherry, Chili & Dark Chocolate
    70% dark chocolate cheesecake, crunchy biscuit base, cherry & chili jelly
  5. Apricot, Vanilla & Almond GF
    apricot mousse, vanilla cream, ground & candied almonds
Choice ATwo mains and two additional sides
Mains
  • Roast rib eye beef cooked medium rare and served with a red wine jus
  • Slow cooked lamb shoulder with preserved lemon, capers and thyme
  • Bendele Farm organic chicken breast filled with parmesan, lemon and fresh herbs and wrapped in proscuitto
  • Crispy skin pork belly braised in white wine and smoked paprika
  • Local reef fish baked and served with an orange and ginger beurre blanc
  • Tart of roasted vegetables, goats fetta and fresh herbs
Additional sides
  • Lemon thyme and garlic roasted chat potatoes
  • Potatoes dauphinoise – sliced potato baked in garlic cream sauce
  • Mediterranean roasted vegetable medley
  • Leafy salad with avocado, herbs, cucumber and a lemon vinaigrette
  • Local green bean and sesame seeds
  • Risoni Salad with roasted pumpkin, cherry tomatos and salsa verde
  • Spicy potato and chorizo salad
  • Fruit and nut coleslaw
  • Watermelon, fetta, cucumber and kalmata olive salad
  • Quinoa, broad bean, grapefruit and mint salad
Choice BThree mains and two additional sides
Choice CThree mains and three additional sides and dessert platters
Seafood
  • Baked snapper, green beans and fennel with lemon and dill dressing
  • Steamed reef fish with sauteed baby leeks with caper cream reduction
  • Tart of braised leek, tarragon and Gruyere, topped with smoked salmon and herbs
  • Grilled reef fish with chorizo and white bean crush with saffron cream
  • Salad nicoise with pieces of confit tuna, soft boiled eggs, duck fat potatoes, green beans, tomato petals and ligurian olives
  • Seared pancetta wrapped gold band snapper with sweet potato puree and seafood jus
  • Chermoula spiced salmon with tomato chutney and bok choy
Free range poultry
  • Chicken roulade with spinach, ricotta farce with chicken jus
  • Grilled chicken thigh with pancetta lardons and grain mustard veloute
  • Chargrilled chicken breast with sumac and zatar marinade with preserved lemon labna and chilli
  • Confit duck salad with rocket, goats fetta and piquillo pimentos
  • Braised duck ragout with oreciette pasta and orange zest gremolata
Pork
  • Baked chorizo and white bean cassoulet with roasted red capsicum
  • Spanish style braised pork belly with cauliflower creme
  • Pork belly stuffed and rolled with sour dough, pine nuts, macerated raisins and fresh herbs
Lamb
  • Grilled mustard lamb loin with petite ratatouille and seeded mustard jus
  • Slow cooked lamb with preserved lemon, caper, anchovies with a herb panko crust
  • Roasted lamb rump with a mint, pistachio and dried fig cous cous with pomegranite jus
Vegetarian
  • Baked semolina gnocchi with wild mushroom sauce
  • Roasted sweet potato and piquillo pimento empanadia
  • Potato and confit onion tortilla topped with roasted tomato relish
  • Artichoke mousse on baked field mushrooms
Additional Sides
  • Duck fat roasted potatoes
  • Potatoes dauphinoise – sliced potato baked in garlic cream sauce
  • Leafy salad with avocado, herbs, cucumber and a lemon vinaigrette
  • Beetroot salad with green beans, goat’s cheese, walnuts and rocket
  • Pumpkin, feta, hazelnut and spinach salad
  • Quinoa, red pepper, corn and mustard vinaigrette
  • Cumin crusted roasted pumpkin and fennel
  • Brocolini, fennel and orange segment with balsamic dressing
  • Cauliflower broad bean, peas and roasted pine nut salad
  • Asparagus, red pepper, avocado and rocket salad with lemon olive oil
  • Purple and green cabbage, kaffir lime and bean sprout salad with a soy and chilli dressing
  • Rocket, pear and roquefort salad
Desserts
Chocolate Bars
  • Cherry Bounty GF
    milk chocolate mousse, coconut milk & snow, cherry jelly
  • Ferrero Rocher GF
    dark chocolate pannacotta, cocoa gel, roasted hazelnuts, hazelnut cream
  • Turkish Delight
    turkish delight, chocolate mousse, rosewater cream, pistachios
  • Moro
    caramel sauce, milk chocolate mousse, coconut jelly, biscuit crumbs
  • Picnic GF
    peanut butter & chocolate mousse, nougat, puffed rice, caramel sauce
Classic
  • Black Forrest
    sour cherries, chocolate mousse, sweetened cream, cocoa crumbs
  • Lemon Meringue Pie
    lemon curd, sweetened cream, sable crumbs, crisp & soft meringue
  • Triple Chocolate Brownie
    white chocolate, dark chocolate & milk chocolate mousses, ganache, cocoa soil
  • Crème Caramel GF
    stove cooked custard, caramel sauce, passion fruit, frosted pistachios
Fruity
  • Mango, Coconut & Mint GF
    mango mousse, coconut tapioca, verjuice & mint jelly
  • Lime, Jasmine ; Berries GF
    lime pannacotta, jasmine tea jelly, berries, crisp meringue
  • Yoghurt, Pineapple & Pistachio GF
    yoghurt terrine, saffron pineapple confit, frosted pistachios
  • Cherry, Chili & Dark Chocolate
    70% dark chocolate cheesecake, crunchy biscuit base, cherry & chili jelly
  • Apricot, Vanilla & Almond GF
    apricot mousse, vanilla cream, ground & candied almonds