Cairns Dining | Ochre Restaurant, Modern Australian cuisine; Australian native cuisine in Cairns. Cairns Restaurants | Cairns Dining | Australian Restaurants:

awards bush food photo gallery recipe features

lunch menu dinner menu wine list inbound group menu taste of the tropics taste of australia taste of the pacific beverage packages wine tasting cooking demonstrations japanese menu

canape menu event menu home/business weddings gourmet platters beverage packages event portfolio

Buy a Gift Voucher

location media links reward program book accommodation

weddings
Experience Counts... Ochre Restaurant and Catering - formerly Red Ochre Catering has extensive experience in providing quality catering and event services, our attention to detail is faultless, service friendly and professional, and assistance in planning your special day practical and efficient. We have catered to and organised hundreds of functions since 1994, including 30 offsite weddings in 2006 and 29 offsite weddings in 2007, from small and casual to large and formal. We can offer a wide range of menu and beverage options as well as provide a wedding event co-ordinating service that will save you time and provide assurance that everything will be perfect. We remain flexible in our approach and can help with all aspects of receptions. All menus can be adapted to suit your requirements. Prices are based on minimum 30 guests, lower numbers POA. Prices can vary according to location, guest numbers and duration. Contact Craig and his team directly to talk about your needs. Phone: 4051 0100 or Email: info@ochrerestaurant.com.au See below a sample wedding Menu See event page for more examples	Catering Menus Canapé Event Home / Business Gourmet Platters Weddings Beverage packages Event portfolio
WEDDING BANQUET MENU Canapé click here for the canape list Choose 4 types from our list – suggested split equally between post ceremony and pre reception time slots Breads fresh crusty selection in basket with napkin – rocket and macadamia pesto, olive oil and butter Entrée Antipasto –Tempura Bugs with wasabi mayo, salt and pepper prawns, fresh pacific oysters – dipping sauces, smoked salmon, pepper beef pastrami, Italian salami, marinated vegetables and olives. This can be served banquet style or plated for enhanced presentation Main Course Banquet Grilled Moroccan spiced chicken thigh – couscous and harissa glaze or marinated lamb back strap with herb risotto Grain fed Beef tenderloin - mushroom sauce and rosti potato’s, Grilled mahi mahi fillet (or similar fresh fish) – lime and seared pineapple salsa and bok choy Presented on 2 platters per table all sliced / portioned for easy service, allowing 1 piece approx 60 to 80 grams of each item per person. Greek salad 2 large bowls per table Coffee served with macadamia shortbreads Cheese platter Premium Australian cheeses, Brie, cheddar and light blue with lavoche, chutney, fresh fruits and nut mix.
Top