The Roo Brothers share platter style menus are designed for long banquet style tables, where your guests pass the platters around the table and enjoy the variety available..
This style of "sharing" foods aims to a bit less formal than the traditional formal sit down two course alternate menu of fish or beef. It is more about a relaxed dining experience
Share plates have become the new trendy face of the catering world, enabling guests to sample multiple dishes and choose their own portion sizes.
Think long lunches, long tables, great food and great atmosphere. Also known as ‘family service’, it provides an intimate environment where guests can enjoy the pleasure of sharing a meal together – like a family, communal and interactive.
Our share-style menu offers a wide choice of dishes with something sure to suit all tastes, designed and adapted to suit the venue, number of guests and the table layout. We pride ourselves on using only the finest ingredients and freshest seasonal produce, in addition to innovative menu design
Field mushroom schnitzel, eggplant caponata with a goats cheese and basil crumb
Chickpea andoast eggplant tagine with poached apricots
Tomato, fetta, baby spinach, artichoke tarts
Roast pumpkin gnocchi with burnt sage butter
Baked sweet potato, broccoli, cherry tomato and ricotta crumble
Seasonal baby vegetable with mustard mango dressing and toasted quinoa
Moroccan beef strips served with a chickpea, herb and tomato salad
Dukkar encrusted chargrilled chicken breast
Kangaroo fillets marinated for 3 days with indigenous spices
Chargrilled chicken breast stuffed with fetta and tomato served with an almond and mint pesto
Lamb rump with rosemary, garlic and tomato
Beef fillet stack with a garlic and thyme
Atlantic Salmon fillet in xo sauce, wilted bok choy
seafood skewers with a mandarin, hazelnut dressing
chargrilled kingfish fillets with kaffa lime leaves, picked ginger , miso dressing
char grilled tiger prawns mirim marinate topped with fried leek
king fish fillet pickled carrot, saffron and toasted cumin dressing
roasted vegetable moroccan style cous cous with preserved lemon
mixed leaf salad with sugar snap peas, bean sprouts and orange segments
roasted fennel with shallots, parsley, roasted tomato oil
Watermelon, burnt goat’s cheese and baby spinach with apple balsamic
beetroot, sprouts, pumpkin, pine nuts with mayonnaise and a red wine emulsion