Gusto Caterers is one of Brisbane’s best corporate caterers, serving up delicious, fresh catering for worksites, offices and events. Browse Gusto’s drop-off and onsite prepared menus or if you need something customised – just call.
Boardroom & fine dining
Meals are prepared on-site (on-site kitchen required); chef provided at $60 per hour,
boardroom waiters provided at $50 per hour each (three hour min.)
BREAKFAST
BREAKFAST #1
On the table
Yoghurt muesli pots with fresh seasonal fruit,
maple and pecan pastries
Individually plated and waiter served:
Bacon, hashbrown, poached eggs on toasted ciabatta with tomato, onion and mushroom
$35 pp
BREAKFAST #2
On the table
Bircher muesli with dried and fresh fruit,
raspberry danish pastries
Individually plated and waiter served:
Scrambled eggs on toasted bagel, confit salmon, hollandaise, roasted cherry tomatoes,
lemon labna and basil oil
$35 pp
BREAKFAST #3
On the table
Fruit and chai seed pot, banana and bran muffins,
croissants and strawberry jam
Individually plated and waiter served:
Frittata of onion, potato and peppers topped with assorted fried mushrooms
accompanied by zucchini and corn fritter and avocado
$35 pp
BREAKFAST #4
Assorted berries and lemon labna,
almond and coconut friands
Individually plated and waiter served:
Poached eggs on sobrosada ciabatta, chorizo, black beans and chilli with fried tomato
$35 pp
LUNCH / DINNER
entrée
seared scallops, sobrosada croute, radish, cress and fingerlimes (df)
smoked pumpkin, goats cheese, roasted chickpeas and chilli honey dressing (gf)
confit duck and black lentil salad, 40 yo sherry vinegar dressing (gf, df)
tuna tartare with dried blood orange, avocado and wonton crisps (df)
porcini and caramelised leek cheese tart with a fig salad
vietnamese prawn salad with smoked peanuts and nauc cham
main course
eye fillet, rosemary roasted potatoes, roasted carrots, mixed mushrooms and jus (gf) (+$9)
lamb backstrap, caponata, baba ganoush, pickled walnuts (df, gf) (+$9)
baramundi, shirazi salad, lemon labna and zhoug (gf)
chicken breast with fig, rocket and persian fetta salad and vincotto (gf)
tasmanian salmon, white bean puree, heirloom tomato, cress, peach and white anchovy salad (gf, df)
rump cap, black rice, charred corn, chilli tomato salsa and chimichurri (gf,df)
dessert / cheese
fine cheeses, roasted nuts, quince paste and lavosh
date cake and meringue smash with vanilla cream and salted caramel sauce (gf)
lime and coconut pana cotta with tropical fruits (gf)
dark chocolate tart, strawberry coulis, double cream
crème caramel with biscotti
prices
all prices exclude 10% gst
meals are prepared on site (on site kitchen required); chef provided at $69 per hour
extra hire equipment may be required
Chef/s are charged at $65/hour. Highly-skilled, professional wait staff are charged at $60 per hour.
All staff must be engaged based on a three hour minimum commitment. Weekend penalty rates apply.
table arrangements, china, glassware, cutlery etc can be arranged at competitive rates
complimentary hand made petits fours are served
most special dietary requirements can be catered for with advance notice
(all food produced on equipment that also handles nuts, soy, gluten, seafood, crustaceans, seeds, oils,
eggs and a total absence of these cannot be guaranteed) pricing subject to change without notice.
for ten or more guests, set menu
two courses $69 pp
three courses $79 pp
alternate drop $5 surcharge per person per course
payment: terms are cash on delivery
seven day accounts can be arranged for continuing clients