External Catering

If you have your own venue in mind, we offer full offsite quality catering at any location you choose.

Whether you are organising a Wedding, boardroom lunch, cocktail reception, gala dinner or hosting a private dinner party at home; we are able to provide a menu that is of the highest quality with superior customer service, reliability, flexibility & creativity.

Please contact our dedicated Functions Manager, Rowanne Sarrouff about your next event with:

RESTAURANT MASON CATERING
M 0488 024 027
E catering@restaurantmason.com

Or enquire about our other venues:

LONGWORTH HOUSE
A 129 Scott St, Newcastle 2300
M 0408 678 586
E longworth@restaurantmason.com
W https://www.longworth.com.au/

DALWOOD ESTATE
A 700 Dalwood Road, Dalwood 2335
M 0408 678 586
E dalwood@restaurantmason.com
W www.dalwoodestate.com.au

SAMPLE MENUS - subject to market availability and seasonality

• Pumpkin, Pea + Sage Arancini with Burnt Butter Mayonnaise V
• Chicken, Pine Nut + Brie Filo Parcels N
• BBQ Pork + Vegetable Rice Paper Rolls GF, LF, V*
• Quince + Manchego Crostini V, GF
• Vegetarian Spring Rolls + Plum Sauce V, LF
• Pork, Green Peppecorn + Prune Mini Sausage Rolls
• Salt + Pepper Squid, Lemon Mayonnaise
• Spiced Lamb + Mint Meatballs, Mint + Chilli Raita GF
• Satay Chicken Skewers, Spiced Peanut Sauce GF, LF
• Chilli, Chicken + Lime Empanadas, Whipped Goats Cheese
• House-Made Tomato, Olive + Feta Quiche V
• Kaffir Lime Fish Cakes, Soy Mirin Dipping Sauce GF, LF
• Tartlets of Tomato Conserve, Dried Olive + Labna V, GF
• Curried Chicken + Toasted Almond Wonton Cups LF, N
• House-Made Beef + Mushroom Mini Pies LF
• Potato, Truffle, Chive + Mozzarella Frittata V, GF
• Ginger Caramel Glazed Tempura Prawn Tails LF
• Port Stephens Rock Oysters, Champagne Mignoette GF, LF
• Beef Short-Rib Skewers, Orange + Chipotle Glaze GF, LF
• Peking Duck, Cucumber + Hoi Sin Roulade
• Shelled King Prawns, Salsa Salmoriglio GF, LF
• House Cured Ocean Trout, Chickpea Miso, Japanese Mayonnaise, Crisp Bread GF, LF
• Steamed Pork Dumplings, Shoaxing Dipping Sauce LF
• Crisp Lamb Belly, Whipped Ricotta + Olive Crumb GF
• Baked Asparagus, Wrapped In Prosciutto, Confit Garlic + Ras El Hanout GF, LF

Substantial Finger Foods (additional cost applies)

• Roasted Market Fish, Beer Battered Chips, Tartare Sauce LF
• Jerk Spiced Chicken, Red Rice, Tomato, Lime + Yoghurt GF
• House-Smoked Salmon Fillet, Fregola, Tabbouleh + Lemon LF
• Braised Beef Cheek, Soba + Vegetable Noodles, Agrodolce LF
• Italian Pork Meatballs, Tomato Ragu, Mozzarella, Pangritata
• Seared Haloumi, Slow-Cooked Vegetable Ratatouille V, GF
• Hamburger Slider (Beef, Cheese, Gherkin, Tomato, Mustard, Iceberg Lettuce)

Grazing Table

• Proscuitto, Soppressa, Sun-Dried Tomato, Roasted Olives, 3 Cheeses, Grisini, Assorted Crackers, Baguettes, Quince Paste, Dried Fruits, Nuts, Hummus, Marinated Artichoke Hearts, Baba Ganoush, Fresh Fruit

• Prosciutto, Salami, Sun-Dried Tomatoes, Grilled Eggplant + Zucchini, Marinated Feta, Roasted Olives, Grisini Sticks

• Binnorie Dairy Brie, Milawa Blue, Aged Cheddar, Quince Paste, Grapes, Apple, Truffle Honey, Lavoche, Water Crackers

• Variety of Fresh Seasonal Fruits, Mascarpone, Berry Coulis, Orange Caramel

• House-Baked Sweets - Caramel + Chocolate Slice, Frangipane Tartlets, Chocolate Walnut Brownie, Baked Cheesecake, Eclairs, Berry + Custard Tartlets

Meats

• Roast Chicken Chimichurri Salsa GF, LF
• Beef Rump Cap, Red Wine Jus GF
• Barbecued Beef Tri Tip, Master-Stock + Togerashi GF, LF
• Slow Roast Lamb Belly, Pomegranate Glaze GF, LF
• Red Roast Pork Neck, Lychee + Crisp Shallot GF, LF
• 36 Hour Slow Cooked Short Rib of Beef, Grain Mustard Jus GF, LF
• Roasted Lamb Shoulder, Fennek, Garlic + Rosemary Marinade GF, LF
• Confit of Pork Belly with Crackling + Mustard Fruit GF, LF
• Salmon Sides, Lightly Cured and Smoked In-House, Lemon Vinagrette GF, LF
• Peking Duck, Hoi Sin Glaze LF

Sides

• Steamed Baby Potatoes in Parsley + Garlic Butter GF, V
• Roasted Root Vegetables, Rosemary Salt GF, LF, V
• Slow Roast Cauliflower, Creamed Leek + Grana Padano GF, V
• Israeli Cous Cous, Apricot, Almond, Feta, Coriander V
• Steamed Greens Beans, Almond, Oregano, Lemon GF, LF, V
• Baked Potato Gratin in Garlic Cream GF, V
• Traditional Ratatouille GF, LF, V
• Caprese - Vine Ripened Tomato, Buffalo Mozzarella, Fresh Basil GF, V
• Greek - Feta, Olive, Capsicum, Eggplant, Mesclun, Balsamic Glaze GF, V
• Garden - Cherry Tomato, Red Onion, Cucumber, Honey Mustard Dressing GF, LF
• Potato - Bacon, Shallot, Sun-Dried Tomato, Parsley, Garlic Aioli GF, LF
• Rocket - Pear, Parmesan, Pine Nut, Balsamic Glaze GF, V
• Waldorf - Apple, Celery, Baby Spinach, Walnut Vinaigrette GF, LF, V
• Caesar - Cos, Bacon, Parmesan, Croutons, Anchovy, Egg
• Coleslaw - Cabbage, Carrot, Shallot, Macadamia, Mayonnaise GF, LF, V

Served Buffet Style and includes;

Meats

• Kebabs
• Sausages
• Steak
• Marinated Chicken Thigh
• Prawns

Sides

• Rocket - Pear, Parmesan, Pine Nut, Balsamic Glaze
• Garden Salad - Cherry Tomato, Red Onion, Cucumber, Honey Mustard Dressing
• Coleslaw - Cabbage, Carrot, Shallot, Macadamia, Mayonnaise
• Waldorf Salad - Apple, Celery, Baby Spinach, Walnut Vinaigrette
• Garden Salad - Cherry Tomato, Red Onion, Cucumber, Honey Mustard Dressing
• Potato Salad - Bacon, Shallot, Sun-Dried Tomato, Parsley, Garlic Aioli
• Israeli Cous Cous, Apricot, Almond, Feta, Coriander
• Bread Rolls

Plated Meals:
2 Course
3 Course

Entrees to be served alternately

• Crisp Shredded Duck, Asian Slaw, Kewpie Mayonnaise, Toasted Sesame GF, LF
• Confit Chicken, Pickled Radicchio, Crisp Skin, Charred Onion, Thyme + Paprika Yoghurt GF
• Slow Cooked Pork Belly, Red Miso Glaze, Crackling, Pickled Pear, Snowpea + Bean Shoots LF
• King Prawn, Asparagus, Caper Leaves, Tomato + Parsley, Bagna Couda GF
• BBQ Ocean Trout, Wholemeal Blini, Green Beans + Honey Dijon Dressing
• Baked Beetroot, Whipped Feta, Caramelised Apple, Baby Chard, Walnut, Caper + Horseradish Salsa V, GF
• Grilled Haloumi, Braised Carrot + Cumin, Carrot Puree, Smoked Almond V, GF

Mains to be served alternately

• Beef Flank, Stone Milled Polenta, Tomato Jam, Braised Leeks + Peppercorn Jus GF
• Pork Belly, Crackling, Caramelised Confit Fennel, Caraway Spiced Red Cabbage, Puffed Buckwheat GF
• Chicken Supreme, White Onion Puree, Broccolini, Corn + Ginger Salsa, Jus GF, LF
• Confit Duck Leg, Pearl Barley, Plum Hoisin, Choy Sum, Crisp Lotus Root LF
• Potato Fondant, Roast Peppers, Black Olive, Tomato Consommé, Herb Mayonnaise GF

Premium Mains (additional cost applies)

• Beef Sirloin, Potato Gratin, Mushroom Duxelles, Béarnaise Sauce GF
• Salmon Fillet, Cauliflower Cream, Asparagus, Roast Artichoke + Sauce Vierge GF, LF
• Maple Glazed Duck Breast, Apple Spiced Lentils, Grilled Baby Gem, Jus, GF LF
• Lamb Rack, Black Garlic Dressing, Beetroot Relish, Dutch Carrot + Pinenut Crumble GF, LF
• Roast Market Fish, Pepperonata, Sauce Gribiche, Potato Crisps GF, LF
• Hot + Sour Aubergine, Braised Farro, Roasted Grape + Fried Thai Basil LF

• Baked New York Cheesecake, Berry Compote, Vanilla Mascarpone GF
• Vanilla Panna Cotta, Pineapple, Mint + Black Pepper Salsa GF
• Lemon Meringue Tart, Raspberry + Lemon Sherbet GF
• Almond Coconut + Strawberry Dacquoise, Créme Fraiche
• Chocolate + Hazelnut Pudding, Poached Pear, Candied Orange GF
• Sago Tart, Créme Anglaise, Stewed Seasonal Fruit

Light Breakfast Buffet
Served as a Buffet Style Breakfast and includes;

• Fresh Fruit Platters
• Selection of Croissants w/ Ham and Cheese, Avocado Cheese and Tomato served warm
• Breakfast Wraps w/ Bacon, Omelette, Cheese and Spinach
• Breakfast Egg and Bacon Quiche
• Selection of Danish Pastries
• Selection of Muffins
• Selection of Fruit Juices
• Tea and Coffee

Big Breakfast Buffet
Served as a Buffet Style Breakfast and includes;

Cold Selection

• Fresh Fruit Platter
• Fresh Yoghurt
• Variety of Cereals
• Poaches Seasonal Fruits

Hot Selection

• Sausages
  
• Bacon
  
• Scrambled Eggs
  
• Grilled Tomato

Selection of Breads, Muffins, Danish Pastries and Condiments and Preserves
Selection of Fruit Juices
Tea and Coffee

1. Kitchen and wait staff are not included in the food prices and are charged at an additional amount
2. Offsite catering requires you to hire all crockery, cutlery, glassware, linen, tables, chairs and some cooking equipment (depending on your venue)
3. Minimum numbers & spend applies