The Roo Brothers formal fine dining style menus are perfect for those special occasions from a VIP boardroom client catering lunch right through to large weddings and charitable events.
We can provide the perfect menu, matched with experienced serving staff and wines. Our passion for food starts with the basics and commitment by using the freshest ingredients, sustainable know how to constantly exceed our clients expections.
We put everything we have into everything we do to create excellent, well-presented food and professional service, being motivated by our passion for catering
Our reputation for dedicated and professional chefs, floor staff along with innovative menus has meant our regular clients are constantly amazed and our new clients coming back again and again. Get in touch with us, if you are looking for five star restaurant experience in formal dining at your office, commerical venue or private in Sydney and beyond.
The 2-3 course dining menus embrace formal fine dining with its entrée, main, dessert menu format and is perfect for intimate, private parties as well as for larger private dining groups. Catering for a wide range of tastes the 2 -3 course menu offers a choice of entrée, mains and desserts with signature dishes such the marinated kangaroo fillets for 3 day with indigenous spices.
If you are looking for truly extended gastronomic fine dining experience, we can offer our degustation menu, the perfect option, to enjoy seasonally inspired dishes.
Dont hesitate to reach out so The Roo Brothers can assist in the fine dining experience in your private home, boardroom or venue , from menu planning, wine matching and execution to the essentials including linen, cutlery, crockery, preparation, professional experienced wait staff, set-up and clean-up.
Mixed mushroom and beetroot tart (V) with parmesan and fetta cheese topped with a mint salsa verde, truffle oil and a rocket, parmesan and chive salad
Seasonal roasted vegetable and grilled asparagus salad (V) with Hungarian goats cheese
Rotolo di Spinaci ( can be served main course) (V) Our version of this classic dish! Ricotta and spinach thinly wrapped in fresh pasta and poached then drizzled with sage butter
King Prawn and Tasmanian scallop salad with fennel and chervil
Roasted woodland quail on a bed of mushroom and swiss chard, balsamic reduction basil oil with a caper jus,
poached chicken breast roll with Asian herbs, toasted almonds and sautéed baby corn, black rice, toasted coconut and chili oil
Aged eye fillet served with roasted chestnut puree, roasted potatoes, chickpea, herb and tomato salad
Rosemary lamb rump with balsamic roasted vegetables and haloumi
Dukkar encrusted chargrilled chicken breast with roasted Dutch carrot and fetta, mint, parsley salad
Kangaroo fillets marinated for 3 days with indigenous spices and red wineserved with baby broccolini, yellow squash, pine nuts and sage
Chargrilled corn fed chicken breast stuffed with fetta and semi dried tomato served with steamed greens, vine-ripened truss tomatoes
Local grilled snapper fillet with a lemon salsa and herb chickpea
Baby bream fillet with boulangere potato, roasted cherry tomato, creamy tarragon and seeded mustard sauce finished with crispy leek
Citrus glazed roast duck breast with braised red cabbage and fennel seed, confit of beetroot and mint salsa verde
Roasted pork belly on a bed of fennel, green grapes and julienne butternut pumpkin topped with coriander leaves drizzled with a pomegranate jus
Apple Frangipane Flan served with king island cream and a raspberry coulis
Coffee infused panna cotta served with raspberry coulis and chocolate cookie crumble.
Lemon curd tart Italian meringue and fresh strawberries
Dessert trilogy - crème brulee, refreshing sorbet, frangelico chocolate mouse
Opera dessert (almond sponge cake soaked in coffee) served with pouched cherrys and pistachio crumble
Pear, chocolate, hazelnut and wattle seed tart served with a wattle seed custard