Sample Menus

We cater for all types of events in the Hunter Valley and surrounds.

Standing Canapés

(minimum 20 people)

Choose 5 cold and 4 hot items to be served over a period of time



• Smoked scallop, fennel and potato emulsion, crisp granny smith apple

• Oysters – fresh au natural, au mignonette or Indonesian style

• Smoked salmon, chive blini, dill crème fraiche

• Sashimi, soy sauce, pickled ginger (supplement $5/person)

• Corn fritters, whipped avocado, lime, salsa, smoked paprika emulsion

• Coppa en croute, apple and walnut salad

• Rare roast beef en croute, horseradish cream, pickled baby onion

• Prosciutto wrapped bocconcini, pesto, balsamic

• Prawn cocktail in baby gem lettuce cups

• Smoked salmon mousse, lightly pickled cucumber, fennel

• Beef tartare en croute, egg yolk emulsion, truffle horseradish cream


• Veal and pork meat balls, rich sugo sauce, parmesan

• Salmon and potato croquette, fennel cream, leek ash

• Bao buns, bulgogi pork belly, bean shoot salad

• Bao buns, tempura prawn, bean shoot salad, togarashi mayonnaise

• Vegetable spring rolls, sweet and sour sauce

• Chicken satay, peanut sauce, crispy shallot

• Lamb and tomato arancini, basil aioli, parmesan

• Butternut, feta and sage arancini, marsala mayonnaise

• Popcorn chicken, Cajun spice, lime aioli

• Cheese stuffed mushrooms, truffle aioli, parmesan

• Mini beef sliders, burger cheese, onion relish

It was fabulous having Jonathan come to cater for two dinner parties in our home. Food was fantastic and everything happened seamlessly. Jonathan was a pleasure to have in our home and I would definitely recommend him highly.

Lisa Dawson

We’ve had the pleasure of working with Jon from Well Seasoned Catering for several of our wine club events, and we were thoroughly impressed! The team were professional, efficient, and accommodating, ensuring that every aspect of the catering service was seamless and stress-free. The food was exceptional, with each dish expertly paired with our wines. The quality and presentation of the food was always exceptional, and our guests were always happy. We would highly recommend Well Seasoned Catering to anyone looking for a top-notch catering experience. It’s a 5 star rating and a big thumbs up from Saddler’s Creek Wines!

Wendy Lauretti

I have worked with many chefs and trust very few to deliver the 5-star standard of food and service that I expect for every one of my guests. Jonathan from Well Seasoned Catering is one of them, and that’s why I’ve chosen him as my preferred caterer for my venue, Vamp Wine Rooms.

Lisa McGuigan

"We went to Saddlers Creek on Saturday and the food was amazing. What the chef there from Well Seasoned Catering can do with flavours let alone it being produced in a van is simply exceptional..."


"Thank you for catering our Father's Day event. I received so many wonderful compliments on the food. Great quality produce, professional service and excellently displayed..."


“Amazing food and a pleasure to deal with. Look forward to the next event...”



(minimum 10 people)

All seated events start with bread and butter on the table. Choose 1 entree, 1 main, 1 dessert.

(Add additional sides for the table – $7 extra per person, or canapés – $5 per canapé per person)



• Gin and beetroot cured salmon
w/ salt baked heirloom beets, dill crème fraiche, rye crumb

• Prosciutto melon and mint salad
w/ ciabatta croutons, balsamic reduction, extra virgin olive oil

• Burrata
w/ heirloom tomato, prosciutto crisps, olive crumb

• King fish ceviche
w/ cucumber, lime, chilli, radish, shaved fennel, citrus

• ‘Lobster roll’
lobster fennel and cucumber salad wrapped in prawn and lemon
‘pasta sheet’

• Beef tartare
w/ cured egg yolk, horseradish, parmesan biscuits, chives

• Grilled prawn and chorizo skewer
w/ corn and ranch chop salad

• Oysters
w/ mignonette, Indonesian dressed or au natural

• Moroccan cured lamb strap
w/ mediterranean cous cous salad, lemon honey and sumac yoghurt


• Roast Pork belly
w/ corn puree, blackened corn, pickled onion, apple cider jus

• Chorizo stuffed chicken supreme
w/ creamed spinach, rosemary and paprika hassle back potato, jus gras

• Lamb back strap
w/ smoked eggplant and miso puree, crushed peas and potato, lamb jus

• Braised beef cheeks
w/ creamy polenta, wilted greens, rosemary and juniper sauce

• Roast beef sirloin
w/ potato dauphinoise, baby carrots, sauce chasseur

• Pan seared line-caught fish
w/ green vegetables, confit garlic mash, split verde and lemon cream

Slow braised brisket
w/ sweet potato and orange fondant, pak choy, maple jus

• Confit duck maryland
w/ white bean and sausage cassoulet, carrot, celery, parsnip

• Teriyaki glazed salmon
w/ furikake jasmine rice, ginger greens, togarashi rice crisp

• Wild mushroom risotto
w/ braised king oyster mushroom, baby spinach, truffle mascarpone


Add sides for the table…

• Roasted pumpkin with feta, pepitas and pomegranate molasses

• Roast potatoes with garlic and rosemary

• Steamed greens with oyster sauce and sesame

• Roasted root vegetables with honey and thyme

• Roasted carrot with cumin and honey

• Broccoli, toasted almond and brown butter

• Mashed potato with truffle butter

• Classic Caesar salad

• Rocket, pear, walnut and blue cheese salad

• Sweet potato with miso butter and maple

• Greek salad

well seasoned catering beef dish


• Apple tart with cinnamon crumble and vanilla crème

• Classic tiramisu

• Crème brûlée with short bread, fudge and caramel popcorn

• Crushed pavlova, seasonal fruit, white chocolate mousse, meringue

• Chocolate brownie, vanilla bean ice cream, chocolate sauce, choc chip crumb

• Crème caramel

• Caramelised apple crème brule

• Berry baked cheese cake, with compote

• Upside down lemon meringue pie, vanilla sable, curd, meringue