Sydney fining dining catering experience


Sydney caterer for fine dining style catering service

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.

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Fine Dining Entree Selection

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

Fine Dining Main Course Selection

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

Fine Dining Dessert Selection

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

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