Queensland Show Case Menu

Tailored to showcase local products, this menu example was created for mobile catering

Canapes Starters:

Crab Tart: Delicate Fraser Island spanner crab nestled in a buttery tart shell, complemented by a smooth puree of Atherton Tablelands avocado, finished with a drizzle of native macadamia oil and micro-coriander.

Moreton Bay Bug & Coconut Bisque; A rich, velvety bisque featuring Moreton Bay bugs, infused with Mackay-grown coconut cream, ginger, and lemongrass, with a touch of chili for warmth. Served with a crusty sourdough made from locally milled Queensland wheat.

Coleyville Emu Carpaccio: Thin slices of Queensland reared Emu fillet with wild rocket, parmesan and mulberry balsamic reduction and macadamia twill.

Sourdough Bruschetta; Flame grilled sourdough from Brisbane famous Agnes Bakery topped with heirloom tomatoes, herbs and topped with marinated goat feta from Frolicking Goat Farms

Spring Ridge Venison Tartare: Hand-cut venison from the pristine pastures of Spring Ridge, delicately seasoned with Daintree Rainforest pepper berry, native finger lime pearls, and a drizzle of cold-pressed macadamia oil and balsamic reduction from the Glass House Mountains. Served with house-made cassava crisps from the Atherton Tablelands.

Queensland Tiger Prawn Tostadas: Succulent Queensland Tiger prawns, renowned for their sweet and delicate flavour, are flame-seared to perfection and served atop crisp, golden tostadas with Pico de Gallo and chipotle foam.

Mains:

Thai Style Fried Snapper: Whole snapper grilled and fried; coated in galangal, garlic and coriander, served on mango and pawpaw salad with Thai style spicy sauce,

Tomahawk of Beef: Smoked tomahawk of beef finished seared over ironbark served slice with frites and Cafe de Paris butter. Accompanied by roasted Scenic Rim heirloom carrots and a silky mash of Sweet Burdekin Gold potatoes.

Pineapple Glazed Porchetta: Rolled belly of free-range pork from Gooralie farms in Darling Downs, filled with herbs, spices and Sunshine Coast pineapple. Finished with crispy crackling and pineapple rum glaze.

Smoked Queensland Brahman Short Rib: Braised in Queensland molasses and rum, served with a silky sweet potato and lemon myrtle purée, grilled asparagus, and a rich jus infused with native quandong.

Spinach and Smoked Ricotta filled Pasta Conchiglioni: Handmade pasta shells filled with fresh Atherton Tablelands spinach and smoked ricotta from Maleny, baked in a light bush tomato and rosella-infused passata, finished with a drizzle of cold-pressed macadamia oil and shaved Pecorino from Woombye Cheese Company.

Dessert:

Tropical Pavlova with Rainforest Honey: A crisp-yet-fluffy pavlova made with local eggs, topped with Bundaberg-grown pineapple, Mareeba mango, and Atherton passionfruit, drizzled with Daintree rainforest honey and served with a scoop of Queensland coconut gelato.

Layered Lamington Ganache Cake: Fluffy vanilla sponge lamingtons layers filled with Daintree Estates chocolate grenache, served with a macadamia praline crunch, rosella syrup, and a spiced rum caramel from the heart of Bundaberg.

Passion Fruit Brulé: Sweet Queensland passion fruit and creamed egg custard, set and with a grilled top of Bundaberg cane sugar.

Queensland Macadamia Nut and Lemon Myrtle Meringue Pie: A light, fluffy meringue base with a tangy lemon myrtle custard, topped with roasted macadamia nuts for a local crunch.

SPECIAL EVENT MENUS

With an array of cooking styles, knowledge and equipment at our fingertips, any menu can be adjusted to suit all events

Menu One- Smoke BBQ Seated Menu; 3 courses all seated servings

Canapes

Beef tartare: Grass fed Beef tartare on tostada with horseradish cream and Caviar

Decadent Tuna Melt: Sourdough bread filled with fresh tuna and 2 cheese, grilled over flame, seasoned with truffle salt.

Smoked Maple Wings: Wingettes smoked and glazed in Maple BBQ Sauce

Mains – Grazing Style

Lamb Sliders: Brioche sliders filled with pulled smoked Lamb shoulder, covered in our Cranberry BBQ sauce with beetroot and tzatziki

Wagyu Tomahawks: Smoked Tomahawks grilled over live fire and sliced to serve with our Café de Paris butter, Hasselback potatoes and Blue cheese.

Dessert

New York Cheesecake: Fresh made cheesecake (our recipe) served with berry coulis and cream.

Menu Two- Smoke BBQ Seated Menu; 3 courses all seated servings

Starters

Fire roasted Scallops: Scallop served in the half shell with Carolina style herbs and spices.

Smoked Lamb Ribs: Bite size morsels of smoked lamb ribs with our signature Cola Sauce

Mains

Yellow Curry smoked Salmon: Fresh smoked salmon fillets resting on a coconut based yellow curry with spices

Smoked Porchetta: Rolled and smoked pork belly filled with herbs and seasonings served with orange ouzo cream gravy.

Dessert

Fresh smoked peach cobbler: Served with our in house made vanilla bean ice cream

Menu Three- Smoke House Menu, 3 courses, stand up canapes, Buffet style mains, seated Dessert

Starters

Cornbread: Served with compound chipotle maple butter.

Buffalo Wings: Chicken wings smoked and grilled served with our spicy fermented buffalo sauce, served with Celery, Carrots and Blue Cheese Sauce

Mains - Plated

Whole BBQ Pig: Cooked on site La Caja style pulled and served with crackling, slaw and Memphis mop sauce

Dino Beef Ribs: Our signature smoked Beef short rib coated in coffee spice rub, served with pickles.

Alabama Coleslaw

Dessert

The Doughnut Banoffee Pie: Individual servings of banana, caramel and doughnut, with cream and all the toppings.

MENU ADD ONS

A range of menus created to be adaptable to suite tastes and individual event requirements

Rack of Lamb Feast with Sunday Sides

Fresh Butter grilled Lobster

Whole Goat Asado

Smoked Chicken Whole or Spatchcock

Lamb Shanks

Lamb Shoulder

Pork Spare Ribs

Pork Belly

Pork Baby Back Ribs

Pork Baby Shoulder Ribs

Beef Brisket

Beef Short Rib

Beef Tomahawks

Pulled Pork

Pork Cheek

Beef Cheek

Burger Patties

Whole or Half Chicken

Chicken Marylands

Chicken Wings BBQ style