Corporate Events Catering in Victoria

Fesenjoon – Boneless or bone in chicken cooked in a pomegranate molasses and walnut purée (7)

Kari Chicken– Boneless or bone in chicken cooked in caramelized onion, garlic, ginger and spices (7)

Khorak Loobia (VE) – Persian green bean and vegetable stew seasoned with Persian spices simmered in a clay pot (7)

Whole Roasted Turkey – Seasoned traditional turkey which can be carved for easy plating or left to carve by customer (Market Price)

Roast Beef/Prime Rib – Marinated and seasoned roast beef or prime rib which can be carved for easy plating or left to carve by customer (Market Price)

Polo – White or brown basmati rice seasoned with saffron (5)

Baghali-Polo – Dill seasoned white or brown basmati rice with fava beans (6)

Sabzi-Polo – Herb seasoned white or brown basmati rice (5)

Reshteh-Polo – White or brown basmati rice with vermicelli noodles and saffron (5)

Zereshk-Polo – White or brown basmati rice served with butter fried barberries and saffron (6) All rices available with an option of Tadiq or Tachin at additional cost.

Tadiq – Persian rice cake which is a layer of crunchy basmati rice seasoned with saffron (2)

Tachin – Persian rice cake which is a layer of crunchy basmati rice seasoned with saffron, yogurt and egg yolk (3)

Mediterranean Roasted Potatoes – Local potatoes seasoned with garlic, lemon, herbs and spices (5)

Purée Sibzamini – Local potatoes steamed and mashed. Available with many different seasonings or traditional (5)

*Substitution of yam or sweet potatoes also available for potato choices

All vegetables are always local and seasonally sustainable. After a consultation with head executive chef customers will be able to select from a variety of vegetables available for that season (5)

Filfil – Oven roasted red peppers cooked in a chicken or vegetable stock and simmered in a coconut milk and middle eastern inspired spice mixture (5)

Haveej – Fresh organic local carrot soup cooked in a ginger infused chicken or vegetable stock and simmered in a coconut milk and middle eastern inspired spice mixture (5)

Gojeh – A Persian take on cream of tomato soup consisting of oven roasted tomatoes cooked in a chicken or vegetable stock, spices and finished with milk and cream (5)

Piaz Sefeed– Award winning soup recipe created by our head executive chef consisting of caramelized vidalia onions and thyme, reduced with white wine and fresh whipped cream (5)

Seasonal Soup – Executive head chef uses seasonal ingredients to create a healthy fresh option for customer and diner experience (5)

Tabbouleh – Finely chopped parsley, tomato, mint, onion, and bulgur seasoned with olive oil, lemon juice, and spices (5)

Shirazi – Finely diced cucumber, tomato, red onion, sweet or hot peppers, cilantro, parsley, and seasoned with olive oil, lime juice and spices (5)

Labou – Oven roasted beets, topped with goat cheese, and praline walnuts, dressed with a honey Dijon vinaigrette served on a bed of artisan lettuce (5)

Seasonal Salad – Executive head chef uses seasonal ingredients to create a healthy fresh option for customer and diner experience (5)

Baklava – Thin phyllo dough pastry layered with walnuts or pistachio and glazed with a saffron simple syrup (6)

Napoleon – Puff pastry filled with whipped cream and custard, garnished with icing sugar and fresh fruit or chocolate (5)

Cocoa Cake – Persian take on a light and airy chocolate cake layered with fresh cocoa powder and melted ganache (5)

Meeveh and Morange Cake – Persian take on a fruit custard pie, with a delicate sponge cake layered with custard and fresh in season fruit (5)

Lemu Torsch Morange Pie – A traditional lemon meringue pie (5)

Dolmeh (VE) – Vine grape leaves stuffed with herbed rice, pine nuts, vegetables and spices (6)

Meat Dolmeh – Vine grape leaves stuffed with herbed rice, ground beef, vegetables and spices (6.5)

Borek – Baked filled pastry made of a thin flaky dough like phyllo dough, layered with option of spinach and feta cheese, potato, or herb and cheese (6.5)

Perashki – Traditional stuffed pastry with ground beef or chicken along with eggs, peas, tomatoes and parsley (7)
Vegetarian Perashki (V) – Traditional stuffed pastry with potatoes, mushrooms, peas, caramelized onions and spices (6.5)

Zaitoon Parvardeh (VE) – Green olives marinated in pomegranate walnut sauce with a generous amount of fresh garlic and mint (6)

Kashk Bademjan (V) – Roasted eggplant dip with tomatoes, garlic, and walnuts topped with yogurt sauce (6)

Mirza Ghassemi – Charred eggplant puréed with onions, garlic and tomatoes seasoned with spices, and can be topped with eggs (6)

Mast-O-Khiar – Persian cucumber and yogurt dip, flavoured with fresh mint and garlic topped with dried rose petals (5)

Falafel (VE) – Deep Fried ground chick peas, garlic, parsley, cilantro, and spices. Served with a tahini sauce (6)

Hummus (VE) – A Middle Eastern dip made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic served with Barbari bread. Different Hummus options/flavours available such as roasted red pepper, roasted garlic, caramelized onions, and beet (5)

Goleh Kalam (V) – Diced cauliflower, spinach, onions, seasoned with spices in a pea flour batter and pan fried (6)

Kuku Sibzamini (V) – Finely shredded local potatoes and onions, mixed with whipped eggs, saffron, turmeric and other spices (6)

Kuku Sabzi (V) – Finely hand chopped parsley, spinach, cilantro, green onions, dill and leeks whipped with eggs and spices (6.5)

Kuku Morgh – Whole roasted shredded chicken combined with caramelized onions and whipped eggs (7)

*Kuku is Persian style egg based dish made of whipped eggs folded into various ingredients similar to Italian Frittata, or an open-faced omelette

Barbari – Persian bread topped with rosemary or sesame seeds, sea salt and olive oil (4)

Lavash – Traditional middle eastern flat bread with sea salt (4)

Fantezii – Homemade sweet dough pull apart loaf (4)

Maneesh – Ground beef, tomatoes, and onions on flatbread (4)

Za’atar – Combination of dried herbs and spices on flatbread (4)

Non alcoholic beverages can be added to your dinner service at an additional cost. Our non alcoholic beverage options are all locally purchased and produced.

Homemade Syrups from Local Fruits Mixed with Soda or Tonic Water – (2)

Local Herbal and Black Teas – (2)

Local Ground Coffee – (2)

*Alcoholic Drinks and Cocktails can be arranged with our own private mixologist but all prices are separate of catering costs and availability of services

Rentals (dishes, linens, glasses)

Service staff (to serve, set up, clean up)

Beverage Services – Alcohol

Beverage Services – Non-alcoholic