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Fine Wedding Catering
in Noosa and the Sunshine Coast
First Class Functions cater for cocktail, canapés, finger and fork food and full sit down four course formal wedding receptions. |
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As part of our unique service our chef, who is also a sommelier, is happy to guide you on selections of wine to co-ordinate with food.
During the event he will give an overview of the menu and tastes for your guests to look forward to including a chat about the wines you have selected.
Our chef and catering team are always available to discuss your requirements and can assist you to design a menu which will suit your reception venue and wedding theme.
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Explore some menu examples of our gourmet cuisine ...
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Cocktail Menu
Cold Selection ... Select 6
Fresh Oysters with assorted dipping sauces and condiments
Smoked grissini sticks
Vegetarian Vietnamese rice paper rolls
Nori rolls
Bocincini, tomato and Basil skewers
Bruschetta with Fresh organic tomato with rocket macadamia pesto or Smoked salmon, creamed cheese and dill
Toasted brioche with roast pear, blue cheese and hazelnut dressing
Goujons of rockmelon wrapped in prosciutto
Hot Selection ... Select 6
Caramelized onion and goats cheese tart
Moroccan spiced and coconut pumpkin soup in shooter glasses with grissini
Salt and pepper Calamari with lemon sauce
Cajun Roast Beef with Horseradish Cream on cheddar rice croute
Thai fish cakes with Nouc Cham
Corn cakes topped with avocado cream and tomato salsa
Whiting fillets with lime mayo
Mini vegetable frittata
Sweet potato, feta and coriander triangles
Marinated chicken skewers
Spring rolls with chilli, lime and ginger sauce
Char Su Pork meatballs with lime aioli
or
Select 4 from cold and 4 from hot selection (1.5 hours)
Select 5 from cold and 6 from hot selection (2-2.5hours)
Dessert selection ... Select 3
Chocolate meringue fingers
Strawberries dipped in chocolate
Peppermint slice fingers
Mini citrus tarts
Tea and coffee
Includes staff and serviettes
Canapé and Sideboard Menu
Canapés ... Select 6 canapés from our cocktail menu above
Sideboard
Stockman's platter with ham, a selection of cured meats and condiments
Fresh garden salad with olive oil and balsamic vinegar dressing
Chunky home style Potato Salad
Basket of assorted fresh breads
Assortment of local and imported cheeses
Seasonal fruit platter
Dessert ... Select 3 from the list below
Lemon meringue pie
Manhattan Baked raspberry cheesecake
Caramel Brulée cheesecake
Italian Tiramisu torte
Pavlova, fruit and cream
Tea and Coffee
Includes staff, crockery, cutlery and serviettes
Canapé and Fork Food Menu
Canapés ... Select 6 canapés from our cocktail menu above
Fork food buffet ... Followed by your selection of 3 fork foods
Fettuccini with wild mushroom, hazelnut and basil velouté
Thai red chicken curry with steamed rice
Seared beef on hokien noodles and Asian vegies
Singapore noodles with your choice of chicken or vegetarian
Beef burgundy and chunky field mushroom with steamed rice
Moroccan spiced vegetarian cous cous
Gado Gado salad with cold Rare Roast Beef
Sweet potato, salmon and spinach lasagna
Dessert ... Select 3 from the list below
Lemon meringue pie
Manhattan Baked raspberry cheesecake
Caramel Brulée cheesecake
Italian Tiramisu torte
Pavlova, fruit and cream
Tea and Coffee
Includes staff, crockery, cutlery and serviettes
Gourmet Traveling Feast
This menu is suited to clients requiring a substantial cocktail style meal.
Canapés ... Select 7 canapés from our cocktail menu above
Traveling Feast ... Select 3 traveling feast foods
Singapore noodles served in noodle boxes
Whiting filets with chunky chips served with lemon wedges and traditional tartare
Malay style chicken sticks and Sticky rice cakes wrapped in banana leaf
Butternut pumpkin and harissa soup shots
Lamb cutlets with tomato jam
Dessert ... Select 3 from the list below
Mini raspberry cheesecake
Mini pavlova with fresh fruit
Citrus tartlets
Vanilla filled profiteroles with chocolate
Tea and Coffee
Includes staff, crockery, cutlery and serviettes
Sit Down Menu One
Canapés ... Select 4 canapés from our cocktail menu above
Main Course ... Select two to be served alternately
Oven roasted chicken breast with a light apricot sauce
Grilled Salmon fillet with a dill and lemon butter
Roasted Rib fillet of beef with a classical French peppered and brandy sauce
Served with butter glazed potato and seasonal greens
Dessert
Chocolate Charlotte with raspberry coulis and tia maria cream
Tea and coffee
Includes staff, crockery, cutlery and serviettes
Sit Down Menu Two
Canapés ... Select 4 canapés from our cocktail menu above
Entrée ... Select two to be served alternately
Rare roast beef salad, rocket, reggiano and truffle oil
Ravioli of sweet potato and pumpkin, hazelnut and basil velouté
Fish cakes with lime aioli and Vietnamese mint salad
Chicken, coconut, lemongrass and ginger soup
Main Course ... Select two to be served alternately
Chicken breast with a macadamia farce and lychee sauce
Oven-baked Salmon fillet with a coconut and kaffir lime sauce
Roasted Rack of Lamb with a fresh rosemary and mustard crust
Aged porter house served with a rich bordelaise sauce
Served with butter glazed potato and seasonal greens
Dessert
New York Cheesecake finished with rich chocolate gnache
Blueberry Brulée cheesecake finished with raspberry coulis and cream
Tea and coffee
Includes staff, crockery, cutlery and serviettes
Sit Down Menu Three
Canapés ... Select 5 canapés from our cocktail menu above
Entrée ... Select two to be served alternately
Duck liver and cognac pate, pear and date compote, crisp breads
Scorched lemon grass cuttlefish salad, sesame and citrus dressing
Pancetta and basil wrapped chicken tenderloins with roasted Mediterranean vegies
Blue swimmer crab and pernod creamed consommé with herbed croutons
Main Course ... Select two to be served alternately
Succulent baby chicken stiffed with mascarpone, pine nuts and rosemary, roasted pan juices
Beef fillet topped with Queensland King Prawn flambé brandy and King Island cream sauce
Salmon fillet marinated in chervil essence with a caramelized Orange citrus sauce
Baked lion of pork, hazelnut crust, glazed apple jus
Served with Kipfler potatoes and seasonal greens
Dessert
Cointreau flavoured mousse cake finished with white and milk chocolate mousse
Warm walnut and pear pudding glazed with toffee sauce
Tea and coffee and petit fours
Includes staff, crockery, cutlery and serviettes
Sit Down Menu Four
Canapés
Char sui Meatballs
Smoked salmon Grissini
Vietnamese Prawn skewers
Peking duck Rice Paper rolls
Shucked Oysters on Japanese spoons with fresh salsas
Entrée ... Select two to be served alternately
Roasted Hervey Bay Scallops in the Shell with a duo of ginger and Vietnamese mint
Butterflyed leader Prawns grilled with fresh oregano, lime and a splash of chilli
Lobster bisque with Scampi dumpling
Salad of Victorian prosciutto, raddichio, figs, pecorino and truffle oil vinaigrette
Terrine of soft vanilla infused chicken, star anise, caramelized peach chutney
Main Course ... Select two to be served alternately
Asian five spiced confit of duck with a wild cherry jus
Baby chicken with hand rubbed Moroccan spices, citrus and date tagne
Slow roasted Black Angus rib eye fillet on the bone, served just pink with EVOO and fresh mustard
Salmon fillet with roasted yabbie tails
Garlic infused rack of lamb, preserved lemon, roasted almonds and a mint yoghurt Labna
Served with butter glazed potato and seasonal greens
Dessert
Tiramisu with coffee bean sauce swirled with cream
Terrine of homemade ice cream and seasonal fruit
Tea and coffee and petit fours
Includes staff, crockery, cutlery and serviettes
Unit 2 11B Venture Dv
Noosaville Qld 4566
P.O. Box 1603, Noosaville DC Q 4566
p: (07) 5474 0299
m: 0418 724 285/0418 180 230
f: (07) 5474 0899
Please contact First Class Functions to make a booking
or request more information using the enquiry form below ...
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