Going Gourmet offers a wide range of wedding catering options that can be tailored to suit your reception. We create with you a menu that not only is of the finest quality, we ensure there is of quantity for everyone. If you have something in mind, we listen and design it with you. We understand that if there is something that is an allergy or dietary requirement, we create around it and never cease to amaze. We are the wedding caterers Melbourne couples can turn to for truly special gluten free, vegetarian/vegan, and allergen-free dishes.
“Catering by Chefs for people with taste buds.”
Canapés upon Arrival or as an Entree
Cool Canapés
Peri Peri Chicken Fillet on sweet corn & coriander fritters
Tasmanian Smoked Salmon Roulade of French Crepes, Chervil Cream Farce
Butternut Pumpkin Frittata Roasted Red Peppers, Garlic Aioli(V) (GF)
Rare Seared Beef Ollo Rosso Cherry onion jam, Turkish bread w rocket
Poached King Prawns on Skewers w Spanish Sauce Romesco, Aioli & Lime(GF)
Poached Prawn Salsa w Chervil Aioli on Sweet Buns
Hot Canapés
Sweet Corn Fritters Avocado Guacamole & fresh Lime (V)
Salt n Pepper Crusted New Zealand Calamari (GF) garlic aioli & fresh limes
CypriotHaloumi Empanadas Spanish Sauce Romesco, Rosemary shards(V)
Chicken TenderloinSkewers Marinated in lime, chilli & Coriander(GF)
Greek Lamb Kopftas and Tzatziki(GF)
Confit Duck and Apple Rolls Hoi Sin Dipping Sauce
Beef & Burgundy Pastries Tomato Relish and Thyme
Plated Entrée Selection
Grilled Lamb Cutlets Roasted Cherry Tomatoes, Marinated Fetta and Rocket
12 Hour Beef Short Ribs Fresh Chilli, Lime and Parsley Sauce
Chicken Breast Medallions Steamed Asparagus, Crispy Proscuito and Hollandaise Sauce
Rare Seared Yellow Fin Tuna Avocado Mousse, Sweet Potato Chips, pickled cucumber, radish, lime
Corn and Coriander Fritters (V) Deep fried quinelles, tomato and chilli salsa, guacamole and lemon
Chicken and Cashew Rissoles Green coconutcurry and Harissa Sauce
Caprese Salad (V) Salad of Heirloom Tomatoes, Buffalo Mozzarella, Basil and Lemon Infused Olive Oil
Warm New Zealand Squid and Prawn Salad Witlof, Radicchio, Lemon, Chilli and Parsley Oil
Crispy Skin Pork Belly Vietnamese Shredded Vegetable Salad, Chilli and Hanoi Sauce
Pork and Date Terrine Quince Jam, Peas and Celery Salad
Goats Cheese Curd (V) Roasted Beetroots, Candied Walnut, Baby Coz
Tasmanian Smoked Salmon Celeriac and Chive Salad, Horseradish Aioli and Cress
Trio of Arancini(V) Spanish saffron, basil pesto & beetroot flavours, garlic aioli & tomato wedges w fresh basil
~ All entree’s are served w fresh white bread rolls & butter portions ~
MAINS – Alternate Drop/ Shared Platters
Pan Roasted Scotch Fillet of Beef 200G Pan Fried Porcini and Parmesan Semolina Gnocchi, Baby Leeks, Almond Buerre Noisette
Pan Roasted Eye Fillet of Beef 180G Roasted Chat Potatoes, Chipotle Chilli Salt, Bearnaise Sauce
Dukkah Lamb Rump (Pan Roasted to “Medium”) Crusted w Pistachio Dukkah spices, sweet potato, red “pepperonata” sauce, fried basil
Slow Roasted Pork Belly Baby Carrots and Corn and Pak Choi, Hoi Sin Jus
Oven Baked Tasmanian Salmon Fillets Steamed Greens and Horseradish Cream
12 Hour Beef Short Ribs Fresh Pasta, E.V. Olive Oil, Chilli, Garlic and Parsley Sauce
Steamed Rockling Fillets Nicoise Salad of Beans, Eggs, Potatoes, Olives and Lemon infused E.V. Olive Oil
Crispy Skin Devon Duck Leg Pearl Barley w Dates and Pistachios, Sweet Potato Crisps, Pomegranate Molasses Jus
Peri Peri Chicken Breast Supreme Portuguese spiced sauce remesco, sautéed snow peas, coriander & grilled lemon
Plated Side Menu
HOT SIDE SELECTION (GF)
Roasted Root Vegetables, Red peppers, tossed with garlic, rosemary & thyme
Roasted chat potatoes w confit garlic, rosemary & maldon sea salts
Potato puree, silky smooth mashed potatoes w cream & butter
Steamed Asian Greens such as Bok Choy, Choy Sum, Womb Bok and Chinese Broccoli
Potato and Parsnip Gratin with, Thyme, Cheese, finished w fresh parsley
Cauliflower and Blue Cheese Gratin
SALAD SIDE SELECTION (GF)
Roasted Root vegetables tossed with rocket & balsamic vinaigrette
Roasted beetroot, Danish feta & green beans & rocket leaves, dressed w balsamic
Going Gourmet herbed green salad, w cherry tomatoes & julienne fine veg
Quinoa Salad, baby spinach, lemon, toasted almonds & cranberries
Deserts
Our ‘Signature’ Petit Fours :
Petit Citrus Curd
Lime shavings Doce de Leite (Caramel) & Macadamia
White Chocolate Mousse w Raspberries & Coconut
Belgium Chocolate Brownie drizzled w Dark chocolate (GF)
Mini Sticky Dates w Doce de Leite & Iranian Dates (GF)
Pistachio Cream Tartlet
