share platters
Bread
$6
Sourdough dinner rolls with cultured Meander Valley butter.
Olive and herb sourdough with Hunter Valley olive oil.
72 hour in house focaccia with confit garlic, rosemary and lemon pukara estate olive oil
Sea
$20
Oysters straight from the farm with an assortment of in house condiments (3 per person)
Crystal Bay prawns with Jimoto Foods spicy Ume and lime dipping sauce.
Native spice and lemon myrtle gravlax with crème fraiche, kakadu plum relish and soughdough wafer
Lighter
$16
24 month parma with truffle Manchego, melon and caramelised balsamic
baked potato gnocchi alla sorrentina with basil and buffalo mozzarella
Heirloom caprese with vanella burrata and vincotto
Grazing
$25 (Instead of an entree)
Beautifully presented on our old boards, milk cans, bread baskets and rustic Crates
A selection of the best local farmhouse cheeses—The Pines Kiama NSW double brie,
‘The Rock’ blue cheese from Coolamon Farm Riverina NSW, Bodalla Gumleaf smoked cheddar. NSW artisanal La Boqueria local made Spanish style salamis, Mount Zero olives, sustainable honeycomb, Muscatel grapes, whatever fruit is in season and goes well with cheese (no watermelon or papaya here), quince paste made in house and our own homemade poppyseed bark.
Proteins
crispy skinned Mt Cook salmon with mountain pepperberry, serrano ham, caper and almond brown cultured butter sauce
Sri Lankan beetroot curry with fried curry leaf and Meander Valley goat’s curd (VO)
creamy jackfruit curry with coconut and lime (VO)
slow cooked dry brined Cowra lamb shoulder with jus and gentleman’s sauce
Whole lemon myrtle roast Southern Highlands raised chicken deboned and stuffed with sourdough and lemon myrtle-quince jus
Berkshire pork belly confit with rhubarb and Gravenstein apple sauce
Northern Rivers aged beef eye fillet medallions with red finger lime Cafe de Paris butter (additional $5 per person)
Sides
Heirloom tomatoes with burrata and garlic chive pesto
Crispy duck fat potatoes with thyme pesto
Country vegetable tian - layered heirloom zucchini, ox heart tomatoes, yellow squash, silken eggplant and slow cooked Vidalia onions with infused Hunter Valley olive oil
Green beans and haloumi bundles with lemon infused Pukara Estate olive oil
Matt’s grandma’s cauliflower cheese bake with smoked cheddar and Duckmaloi Farm truffle
Grilled broccolini with tahini and Meyer lemon dressing
Spiced pumpkin seasoned with their own seeds drizzled with Barossa Valley fig vincotto
Salads
Marjoram roast beetroot, rocket, pear, MEREDITH goat’s cheese and leatherwood honey dressing
Chickpeas, purple carrots, organic Australian harvested currants, smoked almonds, mint and a blood orange dressing
WTF potato salad - Green goddess bio dynamic yoghurt dressing
Forage Terry Hills grown young leaves with radish, fennel and a raspberry vinaigrette
Rainbow slaw with smokey lexington bbq dressing (Matts fave!)
Day old sourdough bread salad with garden herbs, heirloom tomatoes, farmers market cucumbers and marigold vinegar
Couscous and roast farmers market vegetable salad with pickled purple cauliflower.
Wedge salad with Berkelo rye croutons and a Milawa blue cheese ranch
Late Night Snack Menu
$12
All based on after pub 3 am nostalgia for your guests
after they finish dancing and heading home
Baby burritos with pulled Pasilla spiced chicken
Moroccan lamb sausage rolls with tamarind ketchup
Mini Cowra lamb kebab shop style kebabs with thoum sauce
Mini Easter Show blue ribbon winning ham rolls with mustard crème
Harissa spiced chicken pita mini pockets with Shaw River buffalo yoghurt
Aged brisket paddock to plate smash burger with pickles, cos and special sauce
Details and Pricing
Minimum 30 pax
All pricing is exclusive of g.s.t.
inclusive of All platters and serving utensils
Premium share platters
$75
served AS share platters or A buffet
share platters include a choice of bread
any two proteins, two salads and two sides.
BUSH BUFFET
$63
served AS share platters or A buffet
Bush Buffet includes a choice of bread
Includes any two proteins, three vibrant salads
Additional PROTEIN per person $16
Additional side per person $12.50
Additional salad per person $10
children’s MEALS $20
vendor MEALS $40
Staffing
professional RSA certified, wait and/or bar staff are $70 per person per hour for a minimum of 4 hours.
Chefs are charged at $80 ph.
Travel fees apply for events over 1 hour from Mona vale
We are always happy to customise a menu for any dietary needs you have (Grandma’s meatballs or aunt Irmas lemon meringue). If you have something else in mind other than what's on our menu no worries we would love to work together to get exactly what you are after,
it’s your wedding let’s do food that makes YOU happy.
Allergies and Dietary Requirements
At paddock to plate, we understand that catering isn't just about serving delicious food; it's about accommodating the diverse dietary needs and preferences of all our guests. We take allergies and dietary requirements seriously to ensure everyone can enjoy our culinary creations safely and with peace of mind.
Our team is well-versed in handling a wide range of dietary restrictions, including but not limited to gluten-free, dairy-free, nut-free, vegetarian, and vegan diets. We meticulously source our ingredients and prepare our dishes in a manner that minimizes cross-contamination risks.
If you or your guests have any specific dietary needs or allergies, please don't hesitate to inform us during the booking process. Our experienced chefs and staff will work closely with you to create a customized menu that not only meets but exceeds your expectations while taking into account any dietary restrictions.
With our commitment to excellence and attention to detail, you can trust Paddock to plate to provide a memorable dining experience for all, regardless of dietary preferences or restrictions.