Kooks Catering

Gippsland

Local Produce

Our menu features local produce and local wines from the Gippsland region.

Kooks Catering

Gippsland

At Kooks Catering Gippsland we cater for a variety of functions at our Fish Creek restaurant or your preferred location. We can create a custom menu to suit your occasion, combining your needs with our experience. Our service is renowned for exceptionally high standards to make your event one to remember.

Function bookings

We have created a range of Example Menus to help you construct your menu. Choose a menu example and then use our function booking form below to speed up your booking.

Function Booking Request








View example menus








Please read our catering terms before booking.

Requirements for Kook Catering

 

Upon approval of quotation a 30% deposit is required.

Two weeks prior to the date of your function Kooks Catering will require final numbers,

(This is the amount you will be invoice for.)

 

Full payment is required no later than one week prior to the date of your function

 

For all off-premise catering Kooks catering requires the following:

Flat solid dry, clean ground to set up and work from

Power

Running water

Vehicle access in and out (remembering we often leave before guests)

A contact person on the day of function

An inspection of site prior to the function if required

Table service functions require accessible access for wait staff to each table

Buffet style function require rear access to replenish and serve buffet

Running sheet 2 weeks prior to the function with correct times

We allow 5 hours for our staff however please note this includes travel time.

Please note If we are cutting and serving your cake be mindful of the staffing hours. If our staff for any reason exceed their allocated times you will be invoiced accordingly.

 

Payment options are as follows:

Direct Deposit

Or make cheque payable to; O’Neill Kranen Pty Ltd

 

We thank you for the opportunity to quote your function; please don’t hesitate to call us for any further assistance.

Regards,

×

Catering menu examples

To make a catering booking…

  1. choose an example menu from one of the tabs below and then
  2. use our Function booking request form to speed up your function booking. We will then get in touch with you to discuss customising your menu as you wish.
Menu 1Menu 2Menu 3Menu 4Menu 5Menu 6Menu 7Menu 8

Canapés

  1. Assorted chicken skewers
  2. Seared Porterhouse, Caramelised onion, Baby Spinach & Goats Cheese Croutons
  3. Smoked chicken, avocado, lemon aioli & salad Mix Croutons
  4. Blue Cheese & caramelised onion mini tarts
  5. Prawn & Pork Won Tons
  6. Nori Rolls
  7. Mini House made Sausage rolls
  8. Ciabatta loaf with balsamic reduction & olive oil
  9. Assorted sandwiches
  10. Min Hot Dogs
  11. Blini with smoked salmon & crème fraiche
  12. Cheese plate

Canapés to start, alternate drop entree & main, provided wedding cake (plated) with couli & cream for dessert

Canapés

  1. Seared Porterhouse, Caramelised onion, Baby Spinach & Goats Cheese Croutons
  2. Blue Cheese & caramelised onion mini tarts
  3. Prawn & Pork Won Tons
  4. Nori Rolls
  5. Smoked salmon, crème freaiche and chives on blini

Entree

  1. Twice cooked pork belly
  2. Thai coconut prawn skewer

Both Entrees served on a seasonal julienne salad with a palm sugar and chilli dressing Main

  1. Orange, rosemary & garlic infused Lamb Rump on sweet potato mash with green beans and marinated feta finished with red wine jus
  2. Moroccan spiced, onion & goat’s cheese stuffed Chicken Breast accompanied with local Fish Creek scallop potato & Koo wee rup asparagus

Dessert Cut, plate and serve provided cake

Five course dinner

Starter

  1. Two dozen Tasmanian Natural Oysters served with a Thai Nuoc Cham dipping sauce

Entrée

  1. Twice cooked pork belly served on a seasonal julienne salad with palm sugar and chilli dressing

Main

  1. Marinated local Terri Mirra venison back strap on Fish Creek scalloped potatoes and Koo Wee Rup asparagus finished with a red wine jus

Dessert

  1. Lemon Tart with Chantilly Cream

Cheese board

  1. Cheese board with croutons and ciabatta loaf

Buffet entree followed by banquet main course

Starters

  1. Antipasto platters x 2
  2. Cheese board x 4
  3. Assorted Dips All served with croutons & ciabatta

Main:

  1. Spit Roasted MSA Grade Beef Rump Rosemary & Garlic Basted X 13kg
  2. Spit Roasted Leg of pork, boned & rolled X 13kg

Sides

  1. Roquette and parmesan salad with lemon juice, olive oil and cracked pepper
  2. Tossed Garden Salad
  3. Beans with marinated feta
  4. Broccoli with toasted almonds
  5. Roasted honey & sesame seed carrots
  6. Garlic and rosemary roast potatoes

Sauces

  1. Red wine jus
  2. Spicy roast tomato

Bread Rolls

Canapés to start, alternate drop entree & main, plated dessert with couli & cream, alcohol & soft drink

Finger Food

  1. Seared Porterhouse, Caramelised onion, Baby Spinach & Goats Cheese Croutons
  2. Blue Cheese & caramelised onion mini tarts
  3. Mini frittatas
  4. Prawn & Pork Won Tons
  5. Nori Rolls

Entree: (alternate drop)

  1. Thai coconut prawn Spring Rolls
  2. Twice cooked pork belly

Both served on a seasonal Julienne salad with palm sugar & chilli dressing Main (alternate drop)

  1. Chicken Maryland Stuffed with a mushroom ragout & wrapped in prosciutto accompanied with local Fish creek scallop potato & Koonwarra asparagus
  2. Marinated Lamb Rump drizzled with a red wine jus & served on creamy garlic mash potato accompanied with green beans & marinated feta

Dessert

  1. Mixed Berry Cheese Cake served with double thick cream& a berry Coulis
  2. Mars Bar Cake served with double thick cream & a berry Coulis

Includes the following

  • Supply and serve alcohol, soft drink
  • Liquor License

Antipasto & Finger Food including the Cutting of a provided Wedding Cake

Antipasto

  1. Antipasto Platter
  2. Assorted Local Gippsland Cheeses
  3. Assorted Dips with croutons and ciabatta loaf

Finger Food

  1. Tempura Vegetables Thai Coconut Prawn Skewers Meatballs in Napolitano Sauce
  2. Assorted Chicken Skewers
  3. Smoked Salmon, Crème Fraiche & Chives on Blini Blue Cheese & Caramelized Onion Tarts Nori Rolls
  4. Seared Porterhouse, Caramelised Onion, Baby Spinach & Goats Cheese Croutons Ciabatta loaf with Balsamic Reduction & Olive Oil
  5. Mini house made Sausage Rolls
  6. Smoked Chicken, Avocado, Cherry Tomato, Salad Mix & Lemon Aioli Croutons Chorizo Sausage, Tomato Relish, Baby Spinach & Roasted Capsicum Croutons

Dessert

  1. Cut provided cake & serve with Berry Coulis & Chantilly Cream

Post Wedding Antipasto Cheese Plate followed by Three Course Finger Food

Post Wedding Appetisers

  1. Antipasto Platters
  2. Assorted Dips
  3. Gippsland Cheese Board all served with Lavosh & Croutons

Roaming Canapés Entrée

  1. Seared Porterhouse, Caramelised Onion, Baby Spinach & Goats Cheese Croutons
  2. Blue Cheese & Caramelised Onion Mini Tarts
  3. Smoked Salmon Blini
  4. Prawn & Pork Won Tons
  5. Nori Rolls

Main Mini Meals

  1. Local Corner Inlet Beer Battered Gummy Pieces with hand cut Cajun Spiced Chips & Tartare
  2. Parmesan Crumbed Lamb Cutlets on Minted Cous Cous
  3. Gippsland Porterhouse Steak on Mash Potato Drizzled with a Red Wine Jus
  4. Lemon Honey & Thyme Infused Chicken Skewer on Baby Spinach, Roasted Potato, Cherry Tomatoes, Red Onion & a Roasted Garlic Aioli Dressing
  5. Vegetarian Option: Ratatouille on Sweet Potato Mash

Dessert

  1. Slab of Mars Bar Cake
  2. Slab of Mixed Berry Cheese Cake
  3. Wedding Cake (provided), Cut & Served

All dessert to be cut and served in the form of buffet with berry coulis and Chantilly cream

Roaming canapés followed by spit roast

Finger Food

  1. Seared Porterhouse, Caramelised onion, Baby Spinach & Goats Cheese croutons
  2. House made vegetarian spring rolls
  3. Nori Rolls
  4. Garlic prawn skewers
  5. Caramelised onion, blue cheese and sautéed spinach tarts

Mains

  1. Spit Roasted MSA Grade Beef Rump Rosemary & Garlic basted
  2. Spit Roasted Lamb Rosemary & Garlic basted

Sides

  1. Greek salad with olive oil and balsamic reduction
  2. Roquette and parmesan salad with lemon juice, olive oil and cracked pepper
  3. Broccoli with Toasted Almonds
  4. Beans with marinated feta
  5. Honey sesame Roast Carrots
  6. Roast chat potatoes with garlic and rosemary

Sauces

  1. Slow Roasted Spicy Tomato
  2. Red wine Jus

Dessert

  1. Serve provided cupcakes with Berry Coulis and Chantilly cream

×