weddings

'Thank you so much for catering our wedding. We had a perfect night and you guys were amazing. You're so easy going and nothing was too much for you. The food was amazing and there were many positive comments from our guests. We'll definitely be recommending you! Thanks again'
Tim and Kat


We understand the importance of weddings before you make a booking with a caterer for your two or three course wedding we would like the opportunity to offer you a complimentary tasting with our Executive Chef. Eden Catering is available at the venue of your choice in the Hunter Valley, Upper Hunter, Central Coast, Mudgee, Canberra and regional NSW, or ask us for a recommendation.

To make a booking for a tasting of our wedding menus contact Ailish today on 0412 682 756. Find us on Facebook to view pictures of our latest weddings.

Buffet Menu - $49.50 per person
2 Courses + Canapes - $62 per person
3 Courses + Canapes - $72 per person
Table Share Menu - $65 per person
Canape Menu - $42 per person
Complete Marquee Packages - from $110 per person 

Please contact us now at catering@edencatering.com.au for a copy of our wedding packages detailing inclusions 

 

two and three course menu

Canapés

Sliders (mini burger) - smoked brisket slider with bbq sauce and pickled cabbage
Citrus cured Japanese scallop with cucumber and enoki mushroom  (GF)
Roast duck, cucumber and hoi sin wrapped in sesame pancake
Mini roasted pumpkin, fetta and rosemary pies (Veg)
House made lamb and harissa spiced sausage rolls
Roasted field mushrooms, chorizo and goats cheese (GF) (Can be Veg)
Caramelised onion, stilton and walnut tartlet (Veg)
Crispy skinned chicken wings  (GF)
Herb and gorgonzola aranchini with lime mayo (Veg)
Polenta, chicken liver pate and port gel (GF)
Barramundi and herb fishcakes (GF)
Chicken and coriander dumplings

(Choose 2 from each course and these will be served alternately to your guests)

ENTRÉE

THE CHICKEN AND THE EGG
confit chicken aranicini, organic hen egg, onion jam, chicken liver pate, jamon nd buttermilk gel (GF)

SOUFFLE
twice baked Stilton soufflé with port poached pear, date and walnut lavosh, thyme honey and pressed proscuitto

TARTLET
heirloom tomatoes, caramelised onion, quail egg and olive tapenade tartlet with micro herb salad and a vino cotto vinaigrette

PRAWNS
local prawns with sweet corn, cucumber and baby leaf salsa, orange gel and lime mayo (GF)

CRAB
Queensland spanner crab, lemon and mint aranchini, saffron aioli and seaweed cavier

DUCK AND FIG
hot smoked duck breast, pickled baby beets, melon, figs, witlof and a walnut vinaigrette (GF)

PORK BELLY
confit pork belly, truffle oil  and cauliflower puree, granny smith apple match sticks, and bordelaise sauce (GF)   

MAIN COURSE

BARRAMUNDI
pan fried Barramundi fillet served with fennel, globe artichoke and blood orange salad, saffron mayo and a burnt orange vinaigrette (GF)

SALMON
pan fried Huon Tasmanian salmon fillet, with a tomato, crab and cucumber salsa, dill aioli, and salmon roe (GF)

CHICKEN
confit chicken Maryland, sweet corn puree, salsa verde, dry cured bacon, smoked paprika, leek and roasted field mushroom (GF)

BEEF CHEEKS
Angus beef cheeks, parmesan and potato galette, blanched asparagus and radish with a juniper berry and red wine sauce (GF)

DUCK
confit duck leg balsamic infused red cabbage, honey glazed fig, roasted hazelnuts (GF)

LAMB
slow braised lamb shank with potato, leek and garlic gratin, eschallots and root vegetables with a red wine sauce (GF)

VEGETARIAN OPTION
harissa roasted eggplant with pomegranate, pistachio, heirloom tomatoes and tzatziki(GF/Veg) 

DESSERT

Option 1:
DESSERT BAR
a specially designed self-service dessert bar of a selection of handmade desserts
and pastries for you and your guests to enjoy with tea and coffee

(choose 6 options)
Dark Belgium Chocolate Tart
Lemon Meringue
Baby Toffee Apples (GF)
Citrus and Poppyseed Cake
Homemade Cinnamon Doughnuts
Macarons (GF)
Pear and Almond Frangipane
Baby Pavlovas with Poached Cherries (GF)
Flourless Chocolate Cake (GF)
Mini Chocolate Eclairs
Baileys Crème Brulee (GF)
Apple Pie
Passionfruit and Lime Tart
Orange and Almond Cake
Baked Baby Cheesecakes
Caramel Tart
Fresh Fruit Platter (GF/DF)
Dessert in a Jar: Cheesecake Mousse with Nut Crumble and Sticky Wine Berries

Option 2:
(additional $5 per person)

Choose 2 desserts and these will be served alternately to your guests

ETON MESS
Chantilly cream, tokay poached strawberries, berry sorbet,
meringue and violas (GF)

TART
dark Belgium chocolate tart, vanilla infused rhubarb, caramel
powder and marscapone

CRÈME BRULEE
passionfruit crème brulee with pistachio biscotti

CHEESECAKE
cheesecake mousse with coconut crumble, macerated strawberries and fresh apple

PANNACOTTA
mascarpone and vanilla bean pannacotta with fresh figs and raspberry vinegar (GF)

FRANGIPANE
pear and almond frangipane with coffee and vanilla bean cream

 

table share wedding menu

Canapes

Your choice of 5 canapes

MAIN COURSE

(Share Platters)
Huon smoked salmon, blood orange, fennel, pomegranate and pannagratto
Slow braised lamb shoulder with confit garlic and rosemary potatoes,
heirloom carrots and red wine jus
Lemon, garlic and thyme BBQ Spatchcock with minted yoghurt and pita bread

Salads
Heirloom tomato, cucumber, pinenuts, Persian fetta and wild rocket pesto
Rocket, pear and parmesan salad with vino cotto

DESSERT
Wedding cake plattered and served with your tea and coffee station

Tea and coffee

wedding buffet menu


Your choice of 5 canapes on arrival

MAIN COURSE
(2 choices)
BBQ chicken breast with salsa verde
Vanilla bean and marmalade glazed leg ham
Huon salmon fillets with saffron mayonnaise
BBQ Spatchcock with mint and garlic yoghurt
Grilled lamb back strap with lamb and rosemary jus
Beef scotch fillet with red wine sauce
Confit pork belly with hoi sin and sticky orange sauce

Included in Garden Buffet
Fresh bread rolls and butter
Lemon potatoes
(choose 3 salads)
Pear, parmesan and rocket (GF) 
Orange, fennel and artichoke with a burnt orange vinaigrette (GF)
Mixed leaf green salad (GF)
Beetroot, goat's cheese, rocket and mint with lemon vinaigrette (GF)
Moroccan style cous cous and tzatziki

 

 

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