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