2017 Choice Function Menus Corrente


  1. mini arancini filled with rice, meat ragu & peas
  2. crispy fried citrus prawns
  3. seared scallop on a spoon with truffled potato cream
  4. mini balls of minced chicken & veal in a tomato & basil sauce
  5. mini cups of truffled cauliflower soup
  6. breaded & fried bite size rockling fillets with an aioli sauce
  7. traditional crumbed & fried green olives with a savoury veal stuffing
  8. crispy fried duck filled raviolo with a pickled mustard fruit dressing
  9. crispy fried ricotta, spinach & borage agnolotto with a citrus & fruit dressing
  10. bite size fennel & pork sausages with sage in crepinette
  11. spoonfuls of diced & cured beef “tartara” with capers & pickled melon
  12. white polenta, gorgonzola & candied pear on a spoon
  13. mini squares of oven baked eggplant & smoked scamorza parmigiana
  14. spoonful of fish brandade with lemon & fried caper
  15. pissaladiere style pizzetta of caramelized onions & anchovies

Housemade bread with e.v. oil & balsamic reduction


  1. Venetian soup of cannellini beans, vegetable mirepoix & maltagliati pasta
  2. Salumi misti of cured pork; pancetta, capocollo, prosciutto, salame casalingo, sautéed olives & ciabatta
  3. Vitello Tonnato: cold roasted veal slices with tuna mayonnaise, fried Sicilian capers, crispy kipflers
  4. Panfried chilli & garlic calamari on greens with smoked salt & preserved lemon
  5. Cured Pt. Lincoln sardine fillets, crispy prosciutto & lemon crumbs, salsa verde
  6. Seared scallops, roe off, on a vegetable confit with candied shallots & crispy wafers
  7. Carpaccio style citrus cured duo of game fish, horseradish parfait & fruity olive oil
  8. Caprese of Buffalo mozzarella with heirloom tomatoes, basil granita & pane carasau
  9. Mini warm soufflé of blue swimmer crab & organic Bantam eggs with micro chard salad
  10. Ravioloni of braised quail, marsala & game jus, zucchini brunois, crispy fried leg & radicchio
  11. Ravioli filled with whiting, a seafood & tomato bisque garnished with prawns & mussels
  12. Lasagnella al forno: layers of crepes, meat ragu, besciamella & mozzarella
  13. Housemade durum wheat orecchiette pasta with a rich white ragu of pork neck & fennel
  14. Maltagliati pasta with a white duck ragu flavoured with rosemary, sage, thyme & celery leaves
  15. Risotto of creamed pea & root vegetable, mint, truffled pecorino with ‘pangrattato’ garnish


  1. Crispy skin ‘Wild River’ barramundi fillet, baccala crocchette, mixed Tuscan beans & shallot stew
  2. Oven roasted duck breast & leg confit with muscatel & balsamic reduction & yellow polenta coins
  3. Polpette of veal, chicken & pork flavoured with nutmeg, tomato sugo on polenta, wild funghi & porcini
  4. Stufato of diced & braised veal leg pieces with chickpeas, pancetta & rosemary with semolina dumplings
  5. Brasato of diced lamb with lemon, anchovy & herbs, crispy prosciutto & a pea torta
  6. Veal osso buco braised with a gremolata sauce on soft buckwheat polenta
  7. Rotolo of deboned lamb shoulder, bone marrow centre, wrapped in crepinette on parsnip puree
  8. Double roasted rolled pork belly with fennel & star anise, vegetable gratin, green puree, cumquat jus
  9. 220 gms of Black Angus eye fillet, oxtail ravioli, thyme jus on black Tuscan cabbage
  10. Capretto (kid) pieces, wet roasted Roman style, with white wine, pecorino & mixed herbs on wet polenta
  11. Deboned chicken thigh, pistachio & marsala paste, poached, grilled, cauliflower puree, caramelised onions
  12. Tortelli of braised Angus beef with confit leeks, a juniper & beef reduction & crispy dates
  13. Gnocchetti: potato & semolina dumplings, mascarpone, porcini & wild mushroom sauté, candied chestnut
  14. Seafood risotto of prawns & Spanish mackerel, green herbs & saffron

Sides: Roast garlic & rosemary potatoes & mixed green leaf salad


  1. Semifreddo gelato encased in an alchermes flavoured panettone sponge with walnuts & caramel
  2. Cannoli Sicilian style: rolled fried pastry filled with buffalo mascarpone, white chocolate with a rum gelato
  3. Ada Boni’s classical warmed chocolate pudding with chocolate sauce & berry coulis
  4. Tiramisu in a glass with licorice mascarpone, coffee & cinnamon sponge fingers & bitter cocoa
  5. Bigne: choux pastry filled with salted caramel custard, chocolate sauce & dried strawberries
  6. Vanilla bean panna cotta, poached fruits with sugar crusted crostini
  7. Torta di formaggio: cheesecake of mocha sable with a ricotta, ‘zenzero’ & chocolate chip cream
  8. A cold tart of lemon curd & patissiere cream with a toffee crunch & dried lemon slice
  9. Zuppa Inglese style trifle with marsala flavoured sponge fingers, spiced custard & pistachio praline
  10. Gorgonzola dolce with pickled melon puree, sweet chocolate salami, dried raisins, walnuts, pear & toast
  11. Fresh & aged farm house Italian cheeses with condiments & crostini


All menus are subject to seasonal changes according to availability

Contact Info


Place your order by:

Phone: 0418 568 722 or
Email: info@caterinas.com.au
For next day collection, orders must be placed by 12.00 pm
Monday to Friday only
Collection must be made by 5pm
To confirm we require credit card details (Inclusive CVV)
To request other times please call 0418 568 722

Trading Hours

Monday 12:00 – 3:00 pm
Tuesday 12:00 – 3:00 pm
Wednesday 12:00 – 3:00 pm
Thursday 12:00 – 3:00 pm
Friday 12:00 – 3:00 pm
Saturday Closed
Sunday Closed

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