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D’vine Catering & Events

 

Catering • Event Planning • Elegance

GF • DF • V • Vegan

About Us

D’vine catering can supply set or bespoke menus to any event, catering for all wants and needs. We already have thousands of events around the beautiful Whitsunday Region under our belt and it won’t stop there! We have built many brilliant relationships with countless venues and pride ourselves on our faultless reputation. We even have a permit to provide catering on Whitehaven Beach itself! If you are not already convinced, let our fantastic team show you for yourself! 55 dedicated team members including 17 professional chefs, extensive menus, an off-site liquor licence (including our famous Rum Bar cocktails), adaptability and the logistics to reach pristine locations around the Whitsundays. What more could you ask for? Get in touch today and we’ll be happy to help make your special occasion a memorable one!

Gallery

D’vine Catering & Events have various packages to suit your individual needs and the venue. Our food packages are suitable for all occasions from casual parties through to the ultimate in cocktail wedding packages. We provide everything, from friendly professional staff to all the necessary equipment required for your occasion to be a huge success. We can provide catering for groups as small as 20, and as large as you like. Any style of food. Any location. Any event

Canapés

Canape menus offer your guests the chance to eat and mingle in a more relaxed environment. Food is offered by our staff over one and a half to two hours of service.

Selection of 8 canapes – we recommend 5 hot and 3 cold

Selection of 10 canapes – we recommend 6 hot and 4 cold

Selection of 12 canapes – we recommend 7 hot and 5 cold

Cold Canapés

Chinese style duck pancakes with Hoisin sauce (GF)

Smoked salmon blinis with herb crème fraiche (GFO)

Sugar cured salmon gravlax wrapped in petite avocado salad & served in cones (GF)

Chilled tiger prawn served on Thai green paw paw salad (GF, DF)

Freshly shucked oysters with pickled ginger and shallots (GF, DF)

Rare roast beef served on potato rosti with caramelised onion & seeded mustard

Assorted sushi nori and nigiri accompanied with traditional Japanese trimmings (VO)

Slow roasted Bowen tomato and mozzarella tart (V)

Whipped goats cheese and beetroot relish shortcrust tartlets

Oven-baked flatbread with chargrilled zucchini, halloumi and balsamic glaze (V)

Hot Canapés

Moroccan BBQ’d lamb fillet served on a spiced chickpea salad

Crispy vegetarian spring rolls (V)

BBQ’d harissa chilli infused prawn skewers

Arancini balls served two ways: braised beef cheek filling OR wild mushroom (V)

Assorted Chinese dumplings served in steamer basket with a sweet soy dipper

Crispy salt and pepper dusted calamari with chilli lime dressing

Petite oven baked lamb shepherd’s pie

Pan fried ½ shell scallop with pea puree and prosciutto crumb

Filet mignon skewers with lime and herb scented hollandaise

American food truck mini hot dogs with ketchup & mustard

Fish tacos with Mexican salsa and guacamole

Mini beef sliders with caramelised onion, aged cheddar & blush tomato chutney

Creamy wild mushroom and truffle risotto (V)

Thai coconut chicken curry with steamed jasmine rice

Dukkah crusted mini drummer with citrus scented aioli

Set Menu/Alternate Drop

Choose any combination of, two entreés and two mains or two mains and two desserts and have these delivered to your table alternate drop style.

Entrée

Szechuan pepper and sea salt calamari with whole egg tartare sauce served on aromatic Asian salad (GF)

Wild mushroom risotto drizzled with truffle oil and shaved Parmesan (GF, V)

Caramelized onion, goat’s cheese and slow roasted tomato tart with wild rocket and balsamic glaze (V)

Slow roasted crispy pork belly with fennel salad and apple compote (GF, DF)

Classic Caesar salad with crispy prosciutto shaved Parmesan and quail egg (GFO)

Seared ½ shell scallops with green pea puree & prosciutto shards (GF)

Char grilled tiger prawns served on a bed of avocado, tomato and chervil, finished with infused basil oil (GF)

Confit duck served on a spiced poached pear and petite rocket salad (GF, DF)

Main

Oven roasted prosciutto wrapped chicken breast with orange & herb scented potato rosti finished with roasted red pepper sugo (GF)

Crispy skinned fillet of Tasmanian salmon with smashed kipfler potatoes, tomatoconfit and garnished with sugar snaps (GF)

Pan fried fillet of locally caught barramundi with roasted sweet potato, minted peas & brown caper butter (GF, DFO)

Moroccan spiced Tasmanian rack of lamb with date, apricot & toasted almond cous cous and blush tomato ragu (DF)

Chargrilled rib eye steak with herb and garlic roasted potatoes, sautéed mushrooms and red wine jus (GF, DFO)

8 hour braised beef cheeks served on truffle mash, roasted eschallot and dutch carrots (GF)

Garlic, soy and ginger glazed pork belly served on Asian greens with aromatic rice noodle (GF, DF)

Slow roasted seasonal vegetables layered, and finished with tomato confit and blackened eggplant dust (GF, VG, DF)

Dessert

Myer lemon curd tart finished with dollop of double cream (GF)

Vanilla filled house baked profiteroles with cherry ripe ganache with a cherry coulis

Individual soft meringue towered with summer berry compote and Chantilly cream

Warm sticky date pudding with golden butterscotch sauce Pina colada mousse on a bed of caramelised pineapple served in a jar with toasted coconut

or

Petite dessert selection Aged artisan cheeses accompanied by dried fruits, crackers, nuts and quince paste

Children’s Options

Crispy crumbed chicken & chips

Beef lasagne served with salad greens

Golden fried fish with crispy chips and tartare

Beef burger sliders (two) topped with melted cheese and crunchy chips

Dessert – choice of Chocolate brownie served with whipped cream and berry coulis (GF) or Tropical fruit salad

Shared Dining

A less formal, more family style of dining that offers flexible portions sizes, with extensive dish variety.

This relaxed, dining experience will have your guests engaging with one another as they sample the diverse selection of food.

Selection 1 (choose 1)

Rustic panzanella salad with of toasted ciabatta, olives, capsicums, tomato and caper berries

Garlic, chilli and lemongrass chargrilled tender beef served on an Asian salad style (cold)

Antipasto platter served with marinated Mediterranean roasted vegetable with your choice of: Italian cured meats (2) or; Aged cheeses (2) or; Sugar cured salmon

Selection 2 (Choose 2)

BBQ garlic prawns finished with brandy and roasted garlic cream sauce

Baked ½ shell mussels with rich tomato, olive & caper berry sauce

Prosciutto wrapped roast chicken thigh with pea puree and nut brown butter

Twice cooked crispy duck confit with a balsamic glaze and poached pear Mint, oregano, lemon & thyme grilled lamb cutlet

Choose 1 accompaniment

Rocket, pear & parmesan salad and verjuice dressing

Orange, roasted fennel, baby spinach, finished with maple mustard dressing

Roasted beetroot, goat’s cheese served on zucchini ribbons and toasted almonds

Artisan bread selection- ciabatta, sourdough and lavosh

Selection 3 (choose 2)

Twice cooked garlic, soy and ginger glazed pork

Seared Tasmanian salmon with fresh coriander and lime dressing

Oven baked chicken tossed in our famous Thai curry sauce with coconut sambal and served with aromatic jasmine rice

Wild mushroom and truffle infused risotto garnished with shaved parmesan (V)

8 hour slow cooked braised beef cheeks with roasted eschallot sauce

Grilled prawns served with orecchiette pasta and zucchini, tomatoes, mint and ginger

Choose two accompaniments

Choose 2 accompaniments

Wok-fried Asian market vegetables with sesame and soy

Creamy roasted garlic mash Roasted duck fat potatoes

Baked honey glazed baby carrots with toasted almonds

Seasonal greens with lemon noisette butter

Charred corn on the cob Spicy roast pumpkin wedges

Dessert Selection (Choose 1)

Myer lemon curd tart finished with dollop of double cream (GF)

Vanilla filled house baked profiteroles with cherry ripe ganache with a cherry coulis

Warm sticky date pudding with golden butterscotch sauce

Assorted petite dessert selection Seasonal tropical fruit plate

Buffet

With this option we set up a serving station with your choice of meats, salads and vegetables, where you and your guests can walk up to and be served by our knowledgeable staff.

Simple D’vine

Sliced triple smoked leg ham served with homemade fruit chutney

Fresh local ice chilled tiger prawns

Slow roasted pork leg with apple compote, and red wine jus

Steamed market vegetables

Chargrilled corn on the cob

Garlic & herb roasted potatoes

A selection of four seasonal local produce salads

Assorted freshly baked bread rolls

Accompanied by house sauces

D’vine Dining

Thai chicken curry with jasmine rice

Roast scotch fillet with seeded mustard crust

Sliced triple smoked leg ham served with homemade fruit chutney

Fresh local ice chilled tiger prawns

Freshly shucked natural oysters

Moreton Bay bugs

Steamed market vegetables

Chargrilled corn on the cob

Garlic & herb roasted potatoes

A selection of four seasonal local produce salads

Assorted freshly baked bread rolls

Accompanied by house sauces

D’Vine Whitsundays

Slow braised beef cheeks

Greek marinated slow roasted shoulder of lamb

Sliced triple smoked leg ham served with homemade fruit chutney

Smoked Texan BBQ chicken (cold)

Fresh local ice chilled tiger prawns Freshly shucked natural oysters

Moreton bay bugs

Chilled local cracked crab

Steamed market vegetables

Chargrilled corn on the cob Garlic & herb roasted potatoes

Assorted freshly baked bread rolls

Accompanied by house sauces

Australian cheese platter with traditional accompaniments

Grazing table of petite desserts

Choice of four salads

Mixed greens with vinaigrette

Moroccan chick pea salad

Thai style noodle salad

Classic Caesar salad

Classic potato salad

Mediterranean pasta salad

Traditional cabbage-slaw

House Sauces

Texas Smoky

BBQ sauce

French seeded mustard

Classic tomato sauce

Housemade cocktail sauce

Grazing table – desserts

A selection of mouth-watering petite desserts presented to tantalise your guests

Conference

Breakfast on the run: Includes all three

Grilled bacon and egg muffin

Wilted spinach and egg wrap

Yoghurt, wild berry compote and toasted muesli

Morning tea – choose one option

Oven baked assorted Danishes, croissants and seasonal tropical fruit platter

or

Muffins – choc chip, apple & cinnamon and blueberry, and seasonal tropical fruit platter

Working Lunch Served grazing style: Choose one option

Gourmet filled baguettes and a classic Caesar salad

Moroccan BBQ lamb served on chickpea salad and fresh pitta bread and two dips

Assorted handmade mixed wraps complemented by a semi-dried tomato and basil pasta salad

Mediterranean roast vegetable frittata, quiche Lorraine with a market green leaf salad

*each option is complimented with a seasonal fruit platter

Afternoon Tea: Choose one option

Antipasto grazing platter of grilled roasted vegetables, aged cheddar cheese and Italian cured cold meats

Housemade chocolate brownie, banana cake and High Tea assorted sandwich points

Dietary Symbols

GF – Gluten Free    GFO – Gluten Free Option

DF – Dairy Free    DFO – Dairy Free Option

V – Vegetarian    VO – Vegetarian Option

VG – Vegan

Whitsunday Menu holds no responsibility for dietary claims made within this menu. It is the individual’s responsibility to check ingredients used in the food does not compromise any special dietary requirements.

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