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Sample catering menus
USC's Events Services has catering options to suit every budget and event.
The following sample menus should be used as a guide only. On booking, the team will discuss the individual needs of your event and tailor a menu to suit.
The University reserves the right to alter the menu due to seasonal availability. Prices quoted should be used as a guide only and may change at any time. Prices quoted are for catering only and room hire is additional.
Contact Events Services for more information.
Sample menu: Innovation Centre menu #1
Entree (served cold)
- East west plate—sushi nori, brie rocket tart, herb blini and smoked tomato
- Retro chilli prawn cocktail with guacamole
- Antipasto plate of semi drieds, bresola, salami and relish
- Chicken nicoise traditional
OR
Gourmet finger food
- Arty tarts—brie, rocket and roasted capsicum
- Mixed canapés and blinis
- Sushi nori
Main
- Grilled beef fillet on potato rosti with red wine jus
- Steam bake Tasmanian salmon with dill sauce
- Baked filled chicken mediterranean with basil pommadore
- Char bake pork medallions with honey soy sauce
- Wellingtons plus either beef or lamb filled duxelle mushrooms, herbs and cognac
- Rosemary crusted lamb rack with rosemary jus
- Spinach and ricotta ballontine of chicken
Sweets
- Rich chocolate devils torte with vanilla crème
- Orange and almond heart with citrus glaze (GF and DF)
- Apple and ginger streusel pie
- Chocolate and espresso mud cake with macadamia chocolate ganache
- Roaring forties brie and blue cheese plate
- Passionfruit, lime and coconut cream tart
Sample menu: Innovation Centre menu #2
Entree
- Mooloolaba prawn on Asian greens
- Shredded mirin, ginger chicken on noodles
- Asian style salad nicoise
- Mediterranean meats and marinated vegetables
- Smoked chicken caesar and sweet greens
- Eurasian antipasto tasting plate
Main
- Beef cheeks on white bean ragout with a rossi demi glace
- Tuscan baked chicken on tomato, basil balsamico
- Pork rib fillet anise with a honey char sui glaze
- Baked Tasmanian salmon lime mousseline
- Greek lamb rack eggplant puree and rosemary
- Camembert chicken—bone out Maryland
Dessert
- Chocolate surprise
- Grande citrus tart with ginger sauce
- Lime meringues with maple whipped cream and wildberry coulis
- Roaring forties brie and blue cheese plate
Sample menu: Finger food
Chilled
- Antipasto selection
- Oz-sushi—sushi with local flavours
- Southcape Blue and Wickham Brie cheese with semi drieds, greens and crackers
- Chilli char prawns
Warm
- Chicken tenderloin satay spears
- Arty tarts—capsicum, brie and rocket
- Selection of mini pastries
- Daily special items
Juices and soft drinks
Beverage packages available
Sample menu: Conference day package
A$38.50 per person
Registration
Arrival tea and coffee (eco cups)
Morning Tea
- Muffins and homemade cookies
- Fruit platter
- Tea, percolated coffee and iced water
Afternoon Tea
- Slices
- Pastries
- Tea, percolated coffee and iced water
Lunch: Package 1 (minimum 30 people)
- A selection of wraps and foccacias—gourmet and vegetarian fillings
- Fresh sliced fruit platter and cheeses
- Teas, percolated coffee and fruit juices
Lunch: Package 2 (minimum 50 people)
- Gourmet filos in a choice of flavours—chicken asparagus, chicken mango macadamia or pumpkin and spinach (vegetarian)
- Herbed potato salad
- Rocket and mesculin tossed
- Dukkah roast vege salad
- Fresh fruit slices cheeses and juices
Lunch: Package 3 (minimum 50 people)
- Fork dish (finalised on application)
- Fresh fruit slices, cheese and juices
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