Dragonfly Catering & Events

Specialised Catering and Event Services to TheKatherine Regional and Beyond

Seated Service - Alternate Drop Menu

Entrée Choices


Poached Chicken and Pear Salad *

Poached Chicken with roasted pears, sugar walnuts and gorgonzola salad drizzled with red wine vinegar dressing

 

Roasted Pumpkin, Ricotta and Spinach Tart

Roasted butternut pumpkin mixed with wilted spinach and fresh ricotta encased within a short crust pastry tart

 

Savoury Gorgonzola Cheesecake

Savoury cheesecake made with sharp gorgonzola cheese topped with poached pears and balsamic glaze

 

Amuse Bouche of Soup *

Potato and bacon/ French onion/ Carrot and Orange Soup served with croutons. The Varieties are endless! Ask us what we can create for you.

 

Quinoa and Haloumi **

Pan seared quinoa with tomato and capsicum topped with grilled greek haloumi drizzled with lemon sauce

 

Roasted Beetroot and Goats Cheese Tart

Oven roasted beetroot mixed with goat’s cheese and chives

 

Chicken, Spinach and Feta Filo Cigars

Poached chicken with wilted spinach crumbed Australia feta wrapped in filo pastry

 

Herb Encrusted Scallops

Homemade panko crumbs mixed with fresh herbs topped onto Australia scallops and drizzled with butter

 

Prawn and Mango Salad **

Australian chilled prawns matched with spicy mango salsa on a bed of salad greens

 

Smoked Salmon Stack *

Tasmanian Smoked salmon layered with leek and potato rosti and crème fraiche

 

Caramalised Pork Belly *

Slow cooked in coconut water and finished in a sticky sweet sauce served with wild rice

 

Garlic and Ginger Prawn Skewers **

Australian Prawns marinated in fresh garlic, ginger and chilli, barbequed and served with wild rice

 

Warm Duck Pancakes

Thin French style pancakes stuffed with smoked duck and vegetables served with dipping sauce


Pork Scaloppini

Pork fillet sheets stuffed with smoked ham and mozzarella cheese finished with a white wine sauce

 

Buttermilk Fried Chicken

Chicken pieces soaked in butter milk and spiced, lightly fried and served with spicy chutney dipping sauce
Please note we charge an extra 10% for catering work carried out on Sundays and Public Holidays

Main Meal Options


Cumin Spiced Chicken *

Infused chicken breast marinated with cumin and natural yoghurt served on a bed of quinoa and pistachio nut salad

 

Dragonfly Chicken Breast *

Chicken breast stuffed with mozzarella and wrapped with shaved prosciutto. Accompanied by a creamy garlic and herb sauce

 

Mini Mustard Beef Roast *

Individual mini beef roast, roasted with a trio of rich mustards served with jus and roasted baby potatoes

 

Beef Wellington

Beef fillet seared layered with duexelle and pate wrapped in pastry and oven baked. Served with a mushroom sauce and creamy mashed potatoes

 

Pork Cutlets and Apple **

Oven baked pork cutlets served with creamy mash and oven roasted sticky apple slices

 

Fennel Lamb Shanks *

Lamb Shanks braised in a light fennel sauce and white wine sauce served with three cheese polenta and plenty of rich sauce

 

Pork Cutlets with Balsamic and Cherries **

Oven baked pork cutlets served with creamy mash topped with black cherries brewed with balsamic glaze

 

Pinot Braised Lamb Shoulder with Rosemary **

 Lamb Shoulder oven braised in Western Australian Pinot Noir and fresh rosemary served with creamy mash potatoes and green beans

 

Mini Horseradish Encrusted Beef Roast **

Individual mini beef roast, encrusted with horseradish served with jus and roasted baby potatoes

 

Lamb Cutlets

Romary and Lemon Salt encrusted lamb cutlets served on baked pumpkin and polenta bread and served with jus

 

Oven Baked Fish *

Australian caught fish (best available in season) baked with a lemon and herb butter. Served with a light salad

 

Rolled Roast Pork

Stuffed with spinach, pine nuts and herbs. Oven roasted and served with a rich gravy, roasted baby potatoes and green beans

 

Spinach Stuffed Chicken Breast *

Chicken breast stuffed with creamy spinach and fetta cheese accompanied by a creamy garlic and herb sauce

 

Whole Baby Barramundi **

Oven baked Northern Territory Barramundi stuffed with lemon slices and fresh herbs served with a light salad and caper butter

 

Oven Baked Ocean Trout  **

Australian Ocean Trout with a rich and delicious maple and orange glaze served with wilted baby spinach

 

Butter and Herb Spatchcock

 Whole spactchcock (chicken) stuffed fresh panko breadcrumb and herb stuffing served with roasted baby potatoes and green beans

 

Braised Chevron *

Tender chevron (goat) braised in imported pale ale and winter vegetables served with barley and quinoa stew

 

Twice Roasted Pork Belly  **

Braised then roasted Pork Belly with red currant jelly and roasted baby potatoes

 

Further Options

Canapes on arrival

Dessert Canapes to replace traditional dessert

Dessert table setting – Platter dessert

Tea and Coffee – Station or Service

Table water with glassware and service

Bar set up and service

Wine & Beer table service

Event dressing and set up


Call Tegan to discuss further event options and pricing

Dessert Options


Chocolate and Rosewater Mousse Cups *

Traditional decadent chocolate mousse with a hint of rosewater served individually

 

Mini Mango Cheese Cakes

Katherine grown mangoes in a rich cheese cake topped with mango slices

 

Mango Sorbet **

Amazing, Katherine grown mangoes whipped into a refreshingly light and tasty dessert for those hot nights

 

Pavlova Cups

Gooey traditional pavlova layered with whipped cream, seasonal fruit and finished with passionfruit

 

Sticky Date Pudding *

Sticky date pudding topped with butterscotch sauce and served with a side of whipped cream

 

Lychees’ with lemongrass syrup **

Tropical lychees marinated in lemongrass syrup served in cylinders topped with fresh mint and lemon grass shard…. Truly refreshing dessert.

 

Mini Bailey’s Tiramisu

Not for the faint hearted, our home-made baileys cream layered with Italian biscuits soaked in Kahlua and topped with chocolate. This one has some kick!

 

Banoffee Mess Cups *

Meringue pieces layered with fresh banana, cream and butterscotch sauce

 

Mango and Chia Seed Parfait **

Superfood! Chia seeds soaked in coconut milk layered with Katherine grown mangoes….yummy. 

 

Mini Hazelnut Puddings *

Devine hazelnut pudding, served warm topped with decadent chocolate sauce

 

Black Forrest Trifle

Chocolate cake soaked in cherry liquor layered with soaked cherries and cream

 

Milo Ice Cream Slice

Our own milo ice cream built over a slice biscuit base and finished with wisps of chocolate sauce

 

Lemon Curd and Blueberry Trifle *

for something different at your next dessert event…creamy with citrus tang finished with pistachios

 

Pear and Ginger Pudding

Delightful pear and ginger puddings bursting with flavour drizzled with orange infused golden syrup

 

Peanut Butter Custard Blast

Oreo biscuit base lathered with peanut butter custard and topped with whipped cream, peanuts, peanut butter cups and chocolate….it’s a wow dish.

 

Traditional Italian Cannoli

Homemade cannoli tubes filled with ricotta whipped with marsala, dusted with icing sugar!  

 

White Chocolate and Oreo Ice Cream

Our own homemade white chocolate ice cream smothered over classic Oreo cookies

 

Dragonfly Bread and Butter Pudding

Old time dessert with a twist, made with custard soaked brioche and layered with dark chocolate and a splash of dark rum. Served warm with a dollop of whipped cream