Our Menu


Download Printable Full Menu in PDF Overton Catering Menu.pdf

Oven Roast

Savouries On Arrival:

  • Fish pieces served with tartare sauce
  • Fried shao-maio served with soy sauce
  • Vegetable spring rolls served with sweet and sour sauce
  • Main Course
  • Your choice of two of the following options:
  • Yearling beef
    Or
  • Leg pork
    Or
  • Leg ham
    Or
  • Leg lamb

Accompanied with:

Roasted potatoes and carrots, baby whole beans, minted peas and a demi glaze sauce.

And the following salads:

  • Coleslaw (celery, cabbage, carrots and parsley tossed in a mayonnaise dressing)
  • Lettuce, feta cheese, red onion, Kalamata olives and peppers tossed in an Italian dressing
  • Rolls, butter and condiments will be provided.

Desserts:

Your choice of four desserts from the dessert *tab* above.

Cocktail Party

Ribbon Sandwiches

Five layers with a variety of fillings, including ham, mustard, pickle, relish etc.

Hot Appetizers

  • Battered fish pieces served with tartare sauce
  • Chicken skewers with a lemon and pepper seasoning
  • Mini beef pies served with tomato sauce
  • Spinach, pumpkin and ricotta puffs (vegetarian)
  • Potato wedges served with sour cream
  • Salmon quiche
  • Fried shao-mai served with soy sauce
  • Calamari rings served with tartare sauce
  • Samosas served with sweet and sour sauce (vegetarian)
  • Vegetable spring rolls served with sweet and sour sauce (vegetarian)
  • Barbeque chicken pieces served with a mild chilli sauce
  • A selection of international cheeses (Tasmanian Danish Blue, Camembert and Vintage Tasty) served with crackers, grapes, strawberries and dried apricots

Drink stewards are available at an hourly rate.
Minimum of 4 hours

Cold Buffet

Meats

  • Roasted sirloin of beef served with horseradish sauce
  • Succulent pork served with apple sauce
  • Baked york ham
  • Barbequed chicken pieces
  • A selection of mixed sausages, including cabana, polish sausage and salami

Salads

  • Baby potatoes tossed in oil, garlic, onion, mint and cracked pepper,
  • Tomato, onion and cucumber tossed in a garlic and herb dressing
  • Coleslaw (celery, cabbage, carrots and parsley tossed in a mayonnaise dressing)
  • Lettuce, feta cheese, red onion, Kalamata olives and peppers tossed in an Italian dressing
  • Rolls, butter and condiments will be provided.

Desserts

  • Your choice of four desserts from the dessert *tab* above.
  • A selection of international cheeses (Tasmanian Danish Blue, Camembert and Vintage Tasty) served with crackers, grapes, strawberries and dried apricots

Barbeque

Savouries

  • Fried shao mai served with soy sauce
  • Battered fish pieces served with tartare sauce
  • Vegetable spring rolls served with sweet and sour sauce (vegetarian)

Main Course

  • Porterhouse and scotch fillet steaks
  • Sausages (Bratwurst and pork)
  • Hamburgers
  • Seasoned hamburgers
  • Rolls, butter and condiments will be provided.

Salads

  • Baby potatoes tossed in oil, garlic, onion, mint and cracked pepper
  • Tomato, onion and cucumber tossed in a garlic and herb dressing
  • Coleslaw (celery, cabbage, carrots and parsley tossed in a mayonnaise dressing)
  • Lettuce, feta cheese, red onion, Kalamata olives and peppers tossed in an Italian dressing

Desserts

  • Your choice of four desserts from the dessert *tab* above.
  • A selection of international cheeses (Tasmanian Danish Blue, Camembert and Vintage Tasty) served with crackers, grapes, strawberries and dried apricots

Indoor & Outdoor Carvery

Savouries

  • Fried shao-mai served with soy sauce
  • Battered fish pieces served with tartare sauce
  • Vegetable spring rolls served with sweet and sour sauce (vegetarian)

Main Course

  • Oven roasted beef
  • Succulent roast leg of pork served with apple sauce
  • Boneless leg of lamb served with mint sauce
  • Roast potatoes and vegetables in season

The following salads are also included:

  • Coleslaw (celery, cabbage, carrots and parsley tossed in a mayonnaise dressing)
  • Lettuce, feta cheese, red onion, Kalamata olives and peppers tossed in an Italian dressing

Rolls, butter and condiments will be provided.

Desserts

  • Your choice of four desserts from the dessert *tab* above.
  • A selection of international cheeses (Tasmanian Danish Blue, Camembert and Vintage Tasty) served with crackers, grapes, strawberries and dried apricots

5 Course

Appetiser

  • Prawn cocktail

Or

  • Fruit cocktail (for those who don’t like seafood)

Soup

(Alternated)

  • Your choice of two soups from the soup *tab* above

Main Course

(Alternated)

  • Your choice of two main courses from the attached main course list

Served with potatoes and vegetables in season

Desserts

(Alternated)

  • Your choice of two desserts from the dessert *tab* above.
  • A selection of international cheeses (Tasmanian Danish Blue, Camembert and Vintage Tasty) served with crackers, grapes, strawberries and dried apricots

Freshly percolated coffee served with after dinner mints

4 Course

Soup

(Alternated)

  • Your choice of two soups from the soup *tab* above

Main Course

(Alternated)

  • Your choice of two main courses from the attached main course list

Served with potatoes and vegetables in season

Desserts

(Alternated)

  • Your choice of two desserts from the dessert *tab* above.
  • A selection of international cheeses (Tasmanian Danish Blue, Camembert and Vintage Tasty) served with crackers, grapes, strawberries and dried apricots

Freshly percolated coffee served with after dinner mints

3 Course

Soup

(Alternated)

  • Your choice of two soups from the soup *tab* above

Main Course

(Alternated)

  • Your choice of two main courses from the attached main course list

Served with potatoes and vegetables in season

Desserts

(Alternated)

  • Your choice of two desserts from the dessert *tab* above.

*Soups*

  • Beef consommé
  • Chicken consommé
  • Cream of asparagus
  • Cream of carrot and honey
  • Cream of celery
  • Cream of chicken
  • Cream of leak and potato
  • Cream of mushroom
  • Cream of tomato
  • Cream of pumpkin
  • French onion
  • Hearty vegetable
  • Lentil and vegetable
  • Minestrone
  • Pea and ham

*Main Courses*

  • Baked fish of the day served with tartare sauce
  • Chicken breast stuffed with mango and pine nuts
  • Chicken cordon bleu stuffed with ham and cheese
  • Chicken Kiev stuffed with garlic butter
  • New York sliced scotch fillet served with pepper sauce
  • Roast beef served with horseradish sauce
  • Roast chicken served with a demi glaze sauce
  • Rack of lamb served with a honey sauce
  • Roast leg of lamb served with mint sauce
  • Roast leg of pork served with apple sauce
  • Roast turkey served with cranberry sauce

Please contact Gary Overton regarding seafood requests.

*Vegetarian Dishes*

  • Roast vegetable arancini
  • Shredded vegetable lasagna
  • Sweet potato and lentil patties

*Deserts*

  • Apple Strudel – Puff pastry filled with an apple and walnut mix, baked then glazed with apricot jam, dusted with icing sugar and topped with thinly sliced almonds
  • Banana Cake – Traditional banana cake decorated with a light cream cheese
  • Black Forest Cake – Layers of soft chocolate sponge filled with whipped chocolate and liquer flavoured cream, chunks of pure chocolate and generously decorated with sour cherries
  • Blueberry Cheesecake – Chilled cheesecake filled with blueberries inside and out and surrounded in peanuts
  • Chocolate and Orange Truffle – Pure Belgium chocolate, fresh cream and the juice and rind of many oranges to give a rich and full-bodied flavour
  • Fresh Fruit Cheesecake – Creamy baked cheesecake on a biscuit base, covered in glazed fruit and surrounded in crushed peanuts
  • Fruit Topped Pavlova – Decorated with fresh cream and assorted fruits
  • Lemon Cheesecake – A delightful fresh cake with a hint of lemon, set on a sweet biscuit base and decorated with almonds
  • Lemon Meringue Tart – What can we say? It’s just like what mum made at home but with plenty of meringue. It looks and tastes great!
  • Mississippi Mud Pie – Combination of mousse moist fudge and chocolate chips in a sweet biscuit case, covered in crushed nuts and chocolate to make the most luscious dessert
  • Pecan Pie – A short crust pie generously filled with roasted pecan nuts, covered in a sweet golden syrup butter and apricot jam to highlight the rich colour of the pecans

Gary Overton makes his own fruit salad with fresh seasonal fruits.