- BAYLEAF

Transcription

- BAYLEAF

spring & summer
2016 - 2017
Her skin turned into
bark, her hair became
leaves, and her arms
were transformed into
branches. She stopped
running as her feet
became rooted to the
ground.
© BAYLEAF 2016 P2
CONTENTS
05 WELCOME
06 THE PEOPLE
09 BAYLEAF FOOD PHILOSOPHY
10 BREAKFAST & BREAKS
12 CANAPES
14 DINING
19 FOOD & WINE MATCHING
20 TABLE & SIDE BUFFETS
21 OFF THE GRILL
22 CARVERY
23 PICNIC & LUNCH BOXES
24 CONFERENCE
26 TRENDING NOW
28 INTERACTIVE FOOD STATIONS
30 FOOD TRUCKS
31 BAD BETTY BURGERS
33 BAYLEAF WINE PHILOSOPHY
34 WINE COLLECTION
37 LIQUID EXPERIENCES
38 CONSULTANCY
39 SUSTAINABILITY
© BAYLEAF 2016 P3
WELCOME
Bayleaf Catering is a Sydney-based culinary design
house offering a sophisticated yet uncomplicated
approach to food and wine.
Founder, Christopher Stubbs, Executive Chef
Dwight Peters & our culinary team offer thoughtful,
contemporary Australian cuisine balancing classical
methods & modern techniques to create an evocative
dining experience for every client.
At Bayleaf, it is understood that an exquisite meal can
only be enhanced by the right wine selection, which is
why our wine consultant devises personalised, carefully
matched wine menus across every project.
As a dynamic & culinary powerhouse, with over 12 years
experience in the Australian catering landscape, Bayleaf
prides itself on attention to detail; a uniquely creative
approach to all client briefs and budgets; & impeccable
quality across every dining experience they design.
© BAYLEAF 2016 P5
THE PEOPLE
CHRIS STUBBS
MANAGING DIRECTOR
DWIGHT PETERS
Stubbs is a venerable veteran of the Australian hospitality
EXECUTIVE CHEF
landscape. With over 20 years experience catering for
celebrities, rock stars, the Summer Olympics Games,
and some of the largest public events in the world, Chris
now finds himself spearheading the private & corporate
markets with a veracity not usually seen in this industry.
Chris is founder and owner of a very successful portfolio
of companies comprising of Bayleaf Sydney, Bad Betty
Burgers & Mondo Bartenders.
The sheer volume of work these companies deliver
flawlessly every year speaks for itself in terms of quality,
value for money and the service of incredible food &
wine.
Chris has a traditional education in hotel management &
in a relatively short amount of time he has lead his group
of companies into a very lucrative position.
Stubbs reputation precedes him; he is an incredibly
accomplished businessman & disciplined catering
professional, he demands only the best for his clients
thereby ensuring such standards are adhered to at every
level across each of his businesses.
Bayleaf Sydney stands out from other caterers through
our ability to deliver “the boutique” on a large scale. This
is made possible through our dedicated catering team
& the leadership of our Group Executive Chef, Dwight
Peters.
As part of the highly qualified team at Bayleaf,
Dwight Peters brings over 20 years experience as an
accomplished Executive Chef.
With international experience, Peters was a finalist for
chef of the year at the Hotels Association Awards when
working at Quay West Hotel, Sydney and has previously
worked at Trippas White Group, Amora Jamison Hotel,
the Shangri-La Hotel & Belinda Franks.
In more recent times, Dwight has been refining his
skills as an Executive Chef for some of Australia’s most
renowned boutique catering houses.
Dwight brings with him a deep passion & wealth of
knowledge about the international food and hospitality
landscape & compliments the Bayleaf culinary team with
his expertise in fine food.
© BAYLEAF 2016 P6
“What an amazing night
my friends & I had at the
Cure for Life Ball, the food
was the best I have ever
tasted, thank you for a
terrific night & won’t be
forgotten.” Cure For Life
“Thank you so much for
your assistance with our
function, it was a great
success & members
were very happy with
the catering. You made
it very easy for us &
we appreciate all that
you did.” Federation of
Bloodstock Agents
THE EXPERTISE
“You and your team
worked tirelessly, from
Sourcing only the finest staff in the industry
the flexibility in the pre
ensures Bayleaf consistently sets the benchmark in
planning of the event,
sophisticated & contemporary event catering.
right through to the
With incredible attention to detail & a creative
flawless execution of
approach to every aspect of the dining experience,
all food & beverage
Bayleaf has the right people in the right places to
elements. From my
ensure clients receive exceptional service & delivery
perspective you did
every time..
an amazing job, & the
THE TASTE
response from our
guests confirmed this.
Bayleaf understands that taste is fundamental to any
The feedback from the
great dining experience. So from the most delicate
media launch & the whole
of seared scallops to the brilliant intensity of the red
Variety of Chefs event
Spanish jalapeño, the Bayleaf team takes great pride in
has been fantastic. I look
ensuring that the palate is always the priority!
forward to having you on
Offering a multitude of unique yet carefully considered
board as a supporter of
flavors Bayleaf has designed Sydney’s most impressive,
Variety again next year.”
comprehensive & seasonal menu selection imaginable
Variety, the Children’s
to inspire your guests, offering unsurpassed culinary
Charity
The
preparation
of good food
is mereley
another
expression
of art, one
of the joys
of civilised
living
dione lucas
refinement across every project.
THE APPLAUSE
Bayleaf’s clients are consistently inspired by an innovative &
sophisticated approach to food & wine. Their clients are
loyal & true advocates of all that they do.
© BAYLEAF 2016 P7
© BAYLEAF 2016 P8
Eating is
a necessity
but cooking
is an art
mary francis
kennedy fisher
BAYLEAF
FOOD
PHILOSOPHY
At Bayleaf, we know that your guest experience involves
more than just the service of sensational food, which is
why we look at every brief holistically.
We seek to inspire the senses with beautifully designed,
experiential dining solutions.
We understand that an incredible dining experience
represents a unique combination of taste, touch, scent,
sight & sound. Each impression contributes to a different
emotional connection to the food thereby affecting
one’s ultimate sensory experience.
Your discerning guests have an appetite for discovery,
originality & variety, which is why Bayleaf believes that
the finest experiences lie not only in the taste but in the
overall dining aesthetic.
We are committed to engaging at every touch point;
from event arrival to departure, Bayleaf offer a uniquely
creative approach to your catering requirements.
Simply, we dedicate ourselves to these deliverables by
using the basic principles of seasonality, sustainability,
freshness & taste.
It is this unique service offering that truly sets Bayleaf
Catering apart: A bespoke, experiential culinary
approach combined with uncomplicated cooking &
a fervent passion for creating an authentic, exclusive
& unsurpassed dining experience for you & your all
important guests.
© BAYLEAF 2016 P9
BREAKFAST &
BREAKS
REFRESHMENT BREAKS
Fresh coffee, teas & infusions.
Fresh selection of fruit juice.
Still & sparkling mineral water.
SWEET DELICACIES
Strawberry yoghurt brulee. {gf}
Rhubarb & blueberry frangipane tarts.
Freshly baked Danish pastries.
Assortment of mini muffins.
Bayleaf signature cookies.
Strawberries & cream kiss with golden meringue. {gf}
SAVOURY DELICACIES
Torched meredith ash goats curd avocado on homemade
organic rye. {v}
Rare roast beef, Guinness mustard & watercress baps.
SANDWICHES
Spiced chicken & tabouli wrap with yoghurt raita.
Organic sour dough baguette with prawn remoulade, petit
Small milk bagel, creme fraiche & hickory smoked salmon.
cress, cherry tomato & lemon.
Goat’s curd, asparagus & thyme high top flan.
Petit Sonoma crusty seed baguette with cured trout, mustard
Peking duck pancakes, hoi sin.
Petit butter croissant, smoked turkey, torched fig & millawa blue
cheese.
Beautifully fresh tramezzinos.
Beef cheek pie with creamy foie gras mash.
Honey bacon & egg flans with green tomato relish.
Black eye pea fritters with spicy prawn & tomato salsa.
greens, Spanish onion & capers.
Dark rye loaf classic reuben with pastrami, sour cabbage &
thousand island.
Crusty French club with kassler bacon, turkey, avocado, tomato,
iceberg & cranberry sauce.
Italian ciabatta with Parma ham, smoked mozzarella, semi dried
tomato & wild roquette.
Pumpkin seed bread with grilled mediterranean spring
Aged maffra cheddar & red chard crostata. {v}
vegetables & petit greens with garlic buffalo yoghurt.
Greek lamb cigars with preserved lemon & zaatar yoghurt.
Soy & quinoa sour dough with wagyu corn beef, wood roast
Poached chicken, apple & celeriac remoulade éclair.
tomato, dijon, rocket & Jarlsberg.
© BAYLEAF 2016 P10
LIGHT BREAKFAST
Minimum 50 guests. Max 2 hour duration.
Cold selection, tray served.
Petit butter croissant with hanks preserves.
Selection of gourmet muffins.
Soft egg & honey bacon high top flan.
TABLE SHARE BREAKFAST
Chilled seasonal fruits & fresh berries with honey yoghurt.
Served on platters and placed in the middle of the each table
Still & sparkling mineral water
COLD
Orange juice,
Mixed sweet petit French pastries
Freshly baked fruit parchment muffins.
BREAKFAST CANAPE
Pain au chocolat.
Seasonal fruit skewers.
Hot & cold selection, tray served.
HOT
Buckwheat with fig & cranberry compote. {v}
Celeriac hash browns. {v} {gf}
Mini French toast, Canadian maple, passionfruit curd, clotted
Organic chicken & tarragon baby sausages with relish.
cream.
Maple roast kipfler potato & speck fingers.
Small wood smoked ham & provolone croissants.
Small eggs florentines .{v} {gf}
Torched heirloom tomato, opal basil & chèvre high top flan. {v}
Smoked Huon River salmon & gruyère frittata with red onion
marmalade.
Soft scrambled egg & honey bacon tartelette.
Orange juice,
Sweet corn & brie fritters with avocado salsa. {v} {gf}
PLATED BREAKFAST
Soft scrambled eggs with kibbled pepper, chives & a toasted
BUFFET BREAKFAST
COLD
English muffin. {v}
Mixed sweet petit French pastries.
Or
Roasted organic quinoa sour dough with soft poached eggs,
Pain au chocolat.
sautéed kale & hollandaise. {v}
Shaw River buffalo yoghurt & caramelised quince.
Chilled seasonal fruits & fresh berries with honey yoghurt.
Please select three:
HOT
Honey bacon {1 piece}.
Potted eggs benedict.
Roasted field mushrooms {1 piece}.
Small continental pork sausages.
Grilled roma tomatoes {1 piece}.
Streaky bacon rashers.
Chicken & tarragon chipolatas {1 piece}.
House made potato hash browns, with buttered thyme
Potato & corn fritters {2 pieces}.
mushrooms. {v} {gf}
Slow roasted plum tomatoes & spinach florentines. {v} {gf}
Orange juice,
Orange juice,
© BAYLEAF 2016 P11
CANAPES
Heirloom tomato & jannei goats curd crostata, balsamic
shaving. {v}
Peeled & chilled Yamba prawns, saffron aioli, fresh lime. {gf}
Alaskan crab profiteroles, saffron custard & spring greens.
Coffin bay scallops, Yarra caviar, fragrant Thai micro salad. {gf}
C OLD CA NA PES
Cured salmon, squid wafer, sturgeon caviar, soft herbs. {gf}
Yellow fin tuna, tapioca crisps with caramelised pineapple. {gf}
House smoked duck, beetroot, nut candy, organic rye, petite
Heirloom tomato aged Maffra cheddar, red chard, crostata. {v}
greens.
Confit pork belly with golden raisin chutney. {gf}
Chicken pate, crispy pork crackling, petit herbs. {gf}
Saki cured Haramasa kingfish, piquillo pepper, wasabi custard, dill.
Unami bomb, eggplant, dash jelly, soft herbs. {v}
{gf}
Chicken, pistachio & spring onion boudin, chutney, pepper
Norwegian smoked salmon, turmeric potato crisp, madras
mayonnaise.
yoghurt.
Morrel & black truffle roulade, beetroot jam, sesame wafer.
Salmon rillettes, spring pea, buttered brioche, ocean trout caviar.
Smoked beef & goats cheese on mustard seed crisp. {gf}
HOT CA NA PES
Smoked chicken & iceberg pillow.
Coconut & lime pathia with masala yoghurt. {v}
Heirloom tomato, ash smoked mozzarella & baby basil tart. {v}
Pea & provolone arancini with saffron yoghurt. {v}
Crostini of beef tartar with caper & tarragon mayo.
Crispy Peking duck pancakes with hoisin crisp apple & micro sorrel.
Pulled pork cigars, Tokay jelly & petit tarragon.
Saffron infused mini pears, goats curd, caramelised walnut, micro
sorrel. {v} {gf}
Bayleaf’s signature baby figs with subtle gorgonzola & walnut. {v}
Rosemary skewered marinated lamb, pea & mint (gf)
Ras el hanout lamb pie with bush tomato chutney.
Southern spiced chicken empanada with chipotle mayonnaise.
Humpty doo barramundi spring rolls with nuoc ham sauce.
Tender beef, lemon grass, sugarcane & harissa custard. {gf}
Pulled pork slider, red slaw, brioche.
Seared Atlantic salmon,laver crust, wild garlic & fennel
blossoms. {gf}
Wagyu beef slider, bad betty relish, pickled cucumber.
Spiced pork belly with crisy ginger & apple salsa. {gf}
Char sui pork, spring onion & ginger, sweet corn fritter.
Smoked cod & potato croquette with tartar sauce & chives.
Porcini arancini, black garlic with parmesan snow. {v}
Petit organic beef & burgundy pithivier with smoked pimento
pastry.
Sambousek, sweet spiced lamb & pomegranate Lebanese pie
with buffalo yoghurt.
Croque madam on organic rye.
Lamb kofta, pomegranate & cows whey.
Small chicken & fennel pie with southern spiced aioli.
Homemade BBQ pork spring roll with spiced plum sauce.
Tender beef seasoned, sugar cane & lemongrass.
Congo potato & caramelised eshallot croquettes with piccalilli
sauce. {v}
Chestnut mushroom, turmeric potato crisp with madras
yoghurt. {v}
Pissaladiere – garlic, caramelised onion, d’affinois & rosemary. {v}
© BAYLEAF 2016 P12
BOW L FOOD
COLD
Baked baby pear, honey & lavender tarts.
Refreshing vine ripened tomato consommé, fresh water yabby,
Rhubarb & blueberry frangipane tart with clotted cream.
chervil & gold leaf. {gf}
Fresh picked king crab, shaved fennel, radish, baby greens with
prawn.
Sticky pressed pork belly with pancetta hash & apple salad. {gf}
Lemon & passionfruit pots de la crème with short bread grissini.
Caramel popping chocolate éclairs.
Raspberry & white chocolate cannoli.
Green tea sago pudding with black sesame crumb.
HOT
Organic spatchcock hainanese, pandan rice & candy
cashews. {gf}
Chunky south coast snapper fingers, mushy peas with duck fat
potato chip.
Homemade celeriac & Persian feta ravioli, butter poached
lobster with stinging nettle.
Young zucchini flowers, scallop velvet & squid crunch.
King Reef barramundi slider, truffled celeriac remoulade with
watercress.
South American mini chorizo spiced dogs, slaw, salsa criolla &
chipotle relish.
Steamed petuna salmon, stinging nettle risotto & torched
goats curd. {gf}
Hand made chicken & rosemary chipolata, Dutch cream
potato with sweet onion. {gf}
Confit beef & ale gourmet pie, tarragon pea crush & a
gravy shot.
Quesadillas, beef short rib, coriander polenta & shallot
salad. {gf}
Smoked pork & fennel ‘pluto pups’ with cherry tomato relish.
SW EET CA NA PES
Lemon meringue cone.
Praline chocolate basket.
Mandarin pannacotta on a sablé breton with micro basil.
Strawberry madeleine, praline mousse & freeze dried
strawberry.
Sea salt crusted chocolate tart.
Chocolate coated black forest lollipop.
Raspberry & white chocolate “blondie”.
Liquorice & blueberry zabaglione shots with biscotti crumb.
Meringue, passionfruit & vanilla bean gelato pops, dry ice
moss.
Potted saffron & cardamom brulee with a shortbread praline.
Bayleaf infused panna cotta, pistachio &, season’s blossoms.
Passionfruit & Vacherin mascarpone.
Hand made Bayleaf macaroons.
© BAYLEAF 2016 P13
DINING
ENTREE
Grilled scallops and pork belly with roasted green apple pea
pouree and baby cress. (gf)
New Zealand scampi brushed with lemon and garlic served
with a Mornay sauce.
BREAD SERVICE
Salmon pastrami and all things beetroot (gf)
Warm salad of king salmon, crab & kipfler salad, balsamic
reduction, pea flowers. {gf}
Breads, organic sourdoughs, Italian rustics, grains, spelts &
Seared tataki of tuna, fennel & celery, pomegranate
specialty loaves {sour cherry loaf, walnut & fig, rye loaf, olive &
dressing. {gf}
rosemary, fennel seeded baguette}.
served with
Sashimi salmon, radish, avocado, wasabi, watermelon
radish. {gf}
Bayleaf signature infused butters.
Blue swimmer crab, crab sweetcorn, avocado, blood orange
Seaweed, charcoal salt, lemon salt, truffle salt, rosemary salt.
custard. {gf}
we suggest
Queensland scallops, buckwheat salad, chardonnay
A central bread offering with a selection of the above on our
dressing. {gf}
rustic timber boards.
Chestnut & pine mushroom terrine, herb yoghurt ragout,
poached quail egg, dill oil. {gf} {v}
APPETIZERS
Savoy cabbage & black rice parcel, silken tofu, emulsion. {v}
Pressed vine tomato timbale with green asparagus & basil
cured
oil. {v}
Kingfish carpaccio, ponzu, yuzu spiced, sesame oil.
Cucumber & wasabi gazpacho with a grilled goats curd
Snapper carpaccio, honey, ginger & sticky soy.
zucchini package on lentil salsa. {v}
Balsamic-glazed tomato, tarte tatin with high valley goats
raw
Oysters {Sydney Rock, Pacific, Angassi}.
curd mousseline, mustard cress. {v}
Pressed pork confit with celeriac rémoulade & apple
balsamic. {gf}
served with
Nam jim, crispy eschallots.
Fijian salsa, pineapple, cucumber, celery, red onion, mint &
chilli.
Natural, red wine vinaigrette.
Black vinegar, tomato & scallion onion.
Classic lime & soy.
The joy & satisfaction
of a meal is equal to the
passion & effort given to
its preparation
gordon ramsey
© BAYLEAF 2016 P14
VEGETABLE SIDES
Roasted Dutch cream potatoes with rosemary sea salt. {gf}
MAINS
Grilled coral trout, steamed kipfler potato, caper gremolata
with crab butter. {gf}
Quinoa stuffed vine tomato in saffron & tomato broth with
torched silken tofu crust. {gf} {v}
Crispy skin barramundi fillet, bug tail, sautéed fennel with
Veronique sauce. {gf} {df}
Suzuki mulloway, crab & fennel mash, asparagus in sake &
Roast baby broccoli, hazelnut lemon crunch. {gf}
Heirloom baby carrots, leatherwood honey butter. {gf}
French potato gratin with cheese crust. {gf}
Petit endive & cress salad, caramelised plum balsamic,
French shallots. {gf}
Roast broccoli & torched pumpkin with honey syrup. {gf}
Crispy duck fat kipfler potatoes. {gf}
Crisp young endive & elk with blue cheese, garlic ciabatta &
crisp shallot. {gf}
mirin broth. {gf}
Charred cauliflower & sugar peas with fennel crumb.
Hand rolled potato & garlic gnocchi, courgette flowers,
Steamed snow peas & green beans with lemon & garlic {gf}
ricotta, tomato essence. {v}
Lobster mash with chive butter. {gf}
Butter poached marron tail on crab & atichoke risotto with red
Roquette, pear & parmesan salad with balsamic
beetroot essence.
dressing. {gf}
Japanese eggplant & sweet corn polenta roulade, vine tomato
Avocado, cucumber & baby cos with vincotto dressing. {gf}
sauce, cauliflower gratin, baby basil. {gf} {v}
Hand cut fat chips with home made tomato relish & seeded
Rangers Valley beef fillet, potato gratin, asparagus, mushroom
mustard aioli. {gf}
ragout. {gf}
Leek & ricotta cannelloni with vine tomato sauce, celery cress
& parmesan. {v}
Slow roast Barossa chicken in prosciutto with creamed corn &
silverbeet. {gf}
Saffron & chick pea hotpot, seasons vegetables, polenta &
garlic chip. {gf} {v}
Flinders Island lamb loin, field mushroom, sautéed kipfler,
eshallots, cabernet reduction. {gf} {df}
Grain fed beef tenderloin, salted black barley, mustard
eggplant, sisho leaves. {gf} {df}
Golden Plains pork cutlet, horseradish mash, Dutch carrots &
apple jus. {gf}
Crispy skin duck, braised red cabbage, roasted chestnuts, star
anise, vanilla. {gf} {df}
Potato gnocchi with pumpkin veloute, fresh Yarra Valley goats
curd, pine nuts & parmesan curls. {v}
Southern Highlands chicken breast, celeriac puree, pancetta,
rosemary jus. {gf}
Zucchini, red pepper & eggplant cannelloni, torched Persian
feta & carrot emulsion. {gf} {v}
© BAYLEAF 2016 P16
SWEET TREATS
Poached pear, cherry analgise, orange twig & vanilla shortbread.
Valrhona chocolate tart, double cream, praline.
Financier pudding, chocolate splash, rhubarb compote.
Frangelico crème brulee, buckwheat praline, tuile.
Coconut panna cotta, pandanas infused sago, confit
pineapple. {gf}
Three textures of chocolate, caramel sauce, hazelnut soil.
Citrus panna cotta, warm Pimms, orange syrup & lavender biscuit.
Ginger crème caramel with brandy macerated Iranian figs. {gf}
Warm orange & chocolate fondant, hazelnut soil, vanilla sauce.
Chocolate & honey mousse on lavender shortbread with
honeycomb.
Sour cherry frangipane tart, chocolate orange twig & raspberry
coulis.
CHEESE & BITS
Our table “family style” offering includes a choice of some
incredible cheeses such as:
Pyengana Clothbound Cheddar.
Holy Goat La Luna Ring.
Yarra Valley Dairy Yering.
Mauri Gorgonzola Dolce.
Il Foreto Cacio di Bosco Tartufo.
Mauri Cave Aged Taleggio DOP.
Montgomery’s Cheddar.
Tunworth, Durrus.
Colston Bassett Stilton.
Trackelments Piccolilli.
Served with dried Australian muscatels, lavosh & rosemary
crackers.
Our French inspired offering:
Onetik Ossau Iraty Basquq 6m.
Papillon Roquefort AOC.
Berthaut Epoisses AOC.
Rouzaire Fromage de Meaux.
Affineur sliced prosciutto.
Served with quince paste, honey & oat cakes.
© BAYLEAF 2016 P17
© BAYLEAF 2016 P18
FOOD & WINE
MATCHING
MAIN COURSE
Bayleaf offer a comprehensive dining experience,
a combination of food, wine & service. We can
provide an accurate food & wine matching service to
enhance your guest experience.
Grain fed beef tenderloin, salted black barley, mustard eggplant &
sisho leaves
Wine Matches:
Pirathon by Kalleske Shiraz 2014, Barossa Valley, SA
Wirra Wirra ‘Woodhenge’ Shiraz 2014, McLaren Vale, SA
We maintain strong relationships with key industry
specialists & can approach a sommilier a specialist in
matching wines to each menu selection.
Southern Highlands chicken breast, celeriac puree, pancetta with
rosemary jus
Wine Matches:
Holm Oak Ilex Chardonnay 2015, Tamar Valley , TAS
Coldstream Hills Chardonnay 2014, Yarra Valley, VIC
ENTREE
Crispy skin barramundi fillet, bug tail, sautéed fennel with
Veronique sauce
Twice cooked pork belly, celeriac puree, pea, sliver beet
& pan jus
Wine Matches:
Wine Matches:
Leeuwin Estate Art Series Sauvignon Blanc 2014,
Margaret River, WA
Hewitson Miss Harry GSM 2013, Barossa Valley, SA
Tiefenbrunner Pinot Grigio 2014, Alto Adige, Italy
Two Paddocks Picnic Pinot Noir 2014/2015,
Central Otago, NZ
Warm salad of King Salmon, crab & kipfler salad, balsamic
reduction, pea flowers
Wine Matches:
Petaluma Hanlin Hill Riesling 2015, Clare Valley, SA
Seppelt Salinger Vintage Brut 2011, VIC
Organic New Zealand lamb cutlet with celeriac & pea milk
foam
Wine Matches:
Hewitson Ned & Henry’s Shiraz Mourvedre 2015, Barossa
Valley, SA
Penfolds Max’s Cabernet Sauvignon 2014, SA
DESSERT
Poached pear, cherry analgise, orange twig & vanilla shortbread
Wine Match:
Campbells Rutherglenn Topaque, Rutherglen, VIC
Frangelico crème brulee, buckwheat praline, tuile
Wine Match:
Cookoothama Botrytis Semillon 2010, Riverina, NSW
Sour cherry frangipane tart, chocolate orange twig & raspberry
coulis
Wine Match:
Katnook Founders Block Sparkling Shiraz 2013, Coonawarra, SA
© BAYLEAF 2016 P19
TABLE & SIDE
BUFFETS
PREMIUM BUFFET
Organic brasserie bread olive & rosemary roll & mamas
spelt loaves with morning star extra virgin olive oil, whipped
butter, cracked pepper & sea salt.
E N T R E E DIS H E S
Seared coffin bay scallops with cauliflower pickle, green
Bayleaf’s buffet selections are designed to
compliment an event in which socialising and
interaction are encouraged. All courses are served on
large, beautifully presented platters and may be table
share or side buffets. Menus may be custom designed
by the Bayleaf team or clients may add to their
selection from the dining extras menu.
CRITERION BUFFET
apple & crisp pancetta. {gf}
Organic New Zealand spring lamb cutlet with celeriac & pea
milk foam. {gf}
Beetroot & buffalo ricotta cannelloni with basil custard &
walnut crumb.
M A I N S E L E C T IO N
Hereford prime beef fillet with organic garlic gnocchi,
parmesan wafer, truffle essence.
Duck confit, French bean & smoked speck cassoulet with
Crusty artisan sourdough rolls with whipped butter, cracked pepper
orange glaze.
& sea salt
King reef barramundi with squid ink potato, pea emulsion &
puffed rice soil. {gf}
ENTREE DISHES
Heirloom carrot & Persian feta tart with caramelised French
SIDE DISHES
shallots, elk, cabernet vinegar & toasted walnuts. {gf} {v}
Crisp baby endive & elk with blue cheese, garlic ciabatta &
Salmon assiette, smoked, confit & crudo. {gf}
smoked speck.
Berkshire pork & caramelised fig terrine, gaufrettes & mustard
Charred cauliflower & sugar peas with fennel crumb. {gf}
greens.
Roast garlic & thyme dauphinoise potato with Heidi Farm
MAIN SELECTION
Gruyère crust {gf}
Truffle roast chicken with potato gratin, & forest mushroom
DESSERT SELECTION
broth.
Frangelico & bitter sweet Valrhona chocolate fondant
Savannah grass fed sirloin, baked onions, garlic & potato confit
with sticky fudge cookie.
with café de Paris butter.
Sour cherry brulee with buckwheat praline, beetroot tuile &
Palmers Island mullaway with smoked eggplant, romesco sauce
micro mint.
& a goats cheese cigar.
Peanut butter & caramel parfait with banana donuts,
chocolate cream & peanut popcorn.
SIDE DISHES
Petit endive & cress salad, caramelised plum balsamic, French
Selection of fine Australian cheeses, dried muscatels with
charcoal lavosh & grissini.
shallots. {gf}
Roast broccolini & torched pumpkin with honey syrup. {gf}
Duck fat kipfler potato with rosemary salt. {gf}
Fresh coffee, teas & infusions with handmade chocolate
truffles.
DESSERT SELECTION
Cloth bound Pynganna cheddar, guava paste, handmade crisp
CRITERION BUFFET PREMIUM BUFFET
breads.
1 course $35
2 course $55
3 course $70
1 course $45
2 course $60
3 course $80
Belgian milk chocolate mousse, bitter sweet crumb, raspberries
& candy blossoms.
New season wild strawberry tarte tatin, passionfruit & meringue
gelato.
Add 3 canapes $15 (Selection on page 11)
© BAYLEAF 2016 P20
OFF THE
GRILL
BBQ CANAPÉ STYLE
CRITERION BBQ
CANAPE STYLE BBQ 1
Petit spiced boerewors
sausages.
Lemon scented calamari
shaslicks with five spice
aioli. {gf}
BBQ field mushrooms with
balsamic & olive oil. {gf} {v}
Smoked pepper chicken
sosaties.
BBQ zucchini & sweet corn
cakes with sweet & sour
pimento.
Crusty artisan sour dough rolls,
whipped butter, cracked pepper
& sea salt.
CANAPE STYLE BBQ 2
Small chicken & sage
sausages.
BBQ king prawns with garlic
chive butter. {gf}
Succulent lamb cutlets with
preserved lemon, saffron &
thyme. {gf}
Half shell scallops with
sticky red onions & chorizo.
Lamb, chicken & beef
churrasco. {gf}
Aubergine & haloumi
brochettes with salt roast
tomatoes. {gf}
CANAPE STYLE BBQ 3
BBQ Moroccan scampi tails
with harrisa, pomegranate &
yoghurt.
thyme. {gf}
Angus beef short rib beef,
sticky Asian flavours. {gf}
Warm tofu pockets with
lime scented tuna logs. {gf}
Half shell scallop with sticky
red onions & chorizo..
Char-grilled broccolini &
asparagus with truffle oil &
parmesan crisps. {gf}
Handmade pork & apple
sausages.
CANAPE STYLE BBQ
1 $25
canape style menu 2 $35
canape style menu 3 $45
canape style menu
ENTREE
Heirloom carrot & Persian
feta tart, caramelised French
shallots, elk, cabernet vinegar
& toasted walnuts. {gf} {v}
Salmon assiette, smoked, confit
& crudo. {gf}
Berkshire pork & caramelised
fig terrine, gaufrettes & mustard
greens. {gf}
MAIN
Petit spiced boerewors
sausages.
Lemon scented calamari
shaslicks with five spice aioli.
BBQ field mushrooms with
balsamic & olive oil. {gf}
Smoked pepper chicken
sosaties.
BBQ zucchini & sweet corn
cakes with sweet & sour
pimento.
SIDE
Petit endive & cress salad,
caramelised plum balsamic &
French shallots. {gf}
Roast broccolini & torched
pumpkin with honey syrup. {gf}
Duck fat kipfler potato with
rosemary salt. {gf}
PLATED BBQ
PREMIUM BBQ
Organic brasserie bread olive,
rosemary roll & mamas spelt
loaves with morning star extra
virgin olive oil & whipped
butter.
ENTREE
Seared Coffin Bay scallops
with cauliflower pickle, green
Organic New Zealand spring
lamb cutlet with celeriac &
pea milk foam. {gf}
Beetroot & buffalo ricotta
cannelloni with basil custard &
walnut crumb.
MAIN
Small chicken & sage
sausages
BBQ king prawns with garlic
chive butter. {gf}
thyme. {gf}
Half shell scallops with sticky
red onions & chorizo. {gf}
Lamb, chicken & beef
churrasco. {gf}
SIDE
Crisp baby endive & elk with
blue cheese, garlic ciabatta &
smoked speck. {gf}
Charred cauliflower & sugar
peas with fennel crumb. {gf}
Roast garlic & thyme
dauphinoise potato, Heidi
Farm Gruyère crust. {gf}
Selection of handmade artisan
rolls & loaves with morning
star extra virgin olive oil,
caramelised plum balsamic,
pepe saya butter, cracked
pepper, Murray Valley pink salt.
ENTREE
Please select one:
Seared coffin bay scallops
with cauliflower pickle, green
Organic New Zealand spring
lamb cutlet with celeriac & pea
milk.
Beetroot & buffalo ricotta
cannelloni with basil custard &
walnut.
MAIN
Please select one:
Hereford prime beef fillet
with organic garlic gnocchi,
parmesan wafer & truffle
essence. {gf}
Duck confit, French bean &
smoked speck cassoulet with
an orange glaze. {gf}
King Reef barramundi with
squid ink potato, pea emulsion
& puffed rice soil. {gf}
SIDE
Please select two:
Crisp baby endive & elk with
blue cheese, garlic ciabatta
& smoked speck. {gf}
Charred cauliflower & sugar
peas with fennel crumb. {gf}
Roast garlic & thyme
dauphinoise potato, Heidi
Farm Gruyere crust. {gf}
DESSERT
Cloth bound Pynganna
cheddar, guava paste, with
handmade crisp breads.
Belgian milk chocolate mousse,
bitter sweet crumb with
raspberries & candy blossoms.
New season wild strawberry
tarte tatin with passionfruit &
meringue gelato.
DESSERT
Potted passionfruit curd with
black sesame dacquoise &
toasted coconut nest.
Decadent bitter sweet ‘Barry’
chocolate torta with fudge
gelato & raspberry snow crisp.
Poached red apple tart,
almond crumb, wine syrup &
vanilla bean gelato.
Selection of fine Australian
cheeses, dried muscatels,
charcoal lavosh & grissini.
Fresh coffee, teas &
infusions with handmade
chocolate truffles.
DESSERT
Please select one:
Frangelico & bitter sweet
Valrhona chocolate fondant
Sour cherry brulee with
buckwheat praline, beetroot
tuiles & baby mint.
Peanut butter & caramel
parfait with banana donuts,
chocolate cream & peanut
popcorn.
Selection of fine Australian
cheeses & dried muscatels
with charcoal lavosh & grissini.
infusions with handmade
chocolate truffles.
CRITERION BBQ
PREMIUM BBQ
PLATED BBQ
1 course $25
2 course $40
3 course $75
1 course $30
2 course $50
3 course $70
1 course $35
2 course $55
3 course $75
Add 3 canapes $15
(Selection on page 11)
Add 3 canapes $15
Add 3 canapes $15
© BAYLEAF 2016 P21
PREMIUM BUFFET CARVERY
CARVERY
Organic brasserie bread olive &
rosemary roll & mamas spelt loaves
with Morning Star extra virgin olive oil,
whipped butter, cracked pepper & sea
salt.
STAND UP BUFFET CARVERY
CRITERION BUFFET CARVERY
ENTREE
Based on a minimum of 50 guests. Ideal for
a 2 hour service.
Crusty artisan sour dough rolls with
whipped butter, cracked pepper & sea salt.
Seared Coffin Bay scallops with
cauliflower pickle, green apple, & crisp
pancetta. {gf}
ENTREE
Organic New Zealand spring lamb
cutlet with celeriac & pea milk foam.
{gf}
Stand-up menus are fork style meals.
Please consider the addition of canapés.
STAND UP STYLE CARVERY 1
MAIN
Wagyu beef sosaties, apricots & onions
charred with sweet corn pop.
Succulent rosemary roast lamb with parsnip
puree, crisp ecshallots & Calvados jus. {gf}
Heirloom carrot & Persian feta tart,
caramelised French shallots, elk, cabernet
vinegar & toasted walnuts. {gf} {v}
Salmon assiette, smoked, confit & crudo
{gf}
Berkshire pork & caramelised fig terrine,
gaufrettes & mustard greens. {gf}
Tuscan roast spatchcock, smoked new
season potatoes with salsa verde. {gf}
MAIN
SIDE
Succulent rosemary roast lamb with
parsnip puree, crisp ecshallots, Calvados
jus.
Petit endive & cress salad, caramelised plum
balsamic & French shallots. {gf}
Roast broccolini & torched pumpkin with
honey syrup. {gf}
Wagyu beef sosaties, apricots, onions
charred with sweet corn pop.
Tuscan roast spatchcock, smoked new
season potatoes with salsa verde. {gf}
Duck fat kipfler potato with rosemary salt.
{gf}
SIDE
STAND UP STYLE CARVERY 2
Baby leaf salad, caramelised plum
balsamic & French shallots. {gf}
MAIN
Roast broccolini & torched pumpkin with
honey syrup. {gf}
Steamed sea bass with sweet leek mash,
gordal olive & flat leaf parsley salsa. {gf}
Duck fat kipfler potato with rosemary salt.
{gf}
Sumac crust lamb rump roasted with
chicken pea & saffron ragout, roast garlic
crisps & fresh mint.{gf}
DESSERT
Whole roasted pumpkin, ricotta & portobello
mushroom bastilla.
Cloth bound Pynganna cheddar, guava
paste with handmade crisp breads.
SIDE
Belgian milk chocolate mousse, bitter
sweet crumb, raspberries & candy
blossoms.
Crisp baby endive & elk with blue cheese,
garlic ciabatta & smoked speck. {gf} {v}
New season wild strawberry tarte tatin with
passionfruit & meringue gelato.
Charred cauliflower & sugar peas with
fennel crumb. {v}
Roast garlic & thyme dauphinoise potato
with Heidi Farm Gruyère crust. {gf}
Beetroot & buffalo ricotta cannelloni
with basil custard & walnut. {v}
MAIN
Steamed sea bass with sweet leek
mash, gordal olive & flat leaf parsley
salsa. {gf}
Sumac crust lamb rump roasted with
chick pea & saffron ragout, roast garlic
crisps, fresh mint. {gf}
Whole roasted pumpkin, ricotta &
portobello mushroom bastilla.
SIDE
Crisp baby endive & elk with blue
cheese, garlic ciabatta & smoked
speck. {gf}
Charred cauliflower & sugar peas,
fennel crumb. {gf}
Roast garlic & thyme dauphinoise
potato with Heidi Farm Gruyère crust.
{gf}
DESSERT
Potted passionfruit curd with black
sesame dacquoise & toasted coconut
nest.
Decadent bitter sweet ‘Barry’ chocolate
torta with fudge gelato & raspberry
snow crisp.
Poached red apple tart, almond
crumb, wine syrup & vanilla bean
gelato. {gf}
Selection of fine Australian cheeses,
dried muscatels, charcoal lavosh &
grissini.
Fresh coffee, teas & infusions with
handmade chocolate truffles.
STAND UP STYLE CARVERY
CRITERION BUFFET CARVERY
PREMIUM BUFFET CARVERY
1 $35
stand up style carvery 2 $45
1 course $25
2 course $40
3 course $60
1 course $30
2 course $50
3 course $70
Add 3 canapes $15
Add 3 canapes $15
stand up style carvery
Add 3 canapes $15
© BAYLEAF 2016 P22
BOX THREE $45 per person
PICNICS
& LUNCH
BOXES
Please select one from each section
Soy & quinoa sour dough, wagyu corn
beef, wood roast tomato, dijon, rocket &
Jarlsberg.
Poached lobster & celeriac remoulade on
seeded artisan baguette topped with caviar
& baby cress.
BOX TWO $20 per person
BOX ONE $15 per person
Artisan seeded baguette with wood
smoked ham off the bone, beetroot
slaw, rocket & avocado.
Roasted chicken breast, lettuce, red
peppers, alfalfa & mayonnaise on
seeded grain loaf.
House roasted beef, tomato onion jam,
lettuce & herb mayonnaise on rustic
white loaf.
Free range egg, rocket, spring onion on
crusty baguette. {v}
Deli style packet of crisps.
Sweet chocolate bar.
Coconut & raspberry friands. {gf}
Organic fruit & seed bar. {gf}
Homemade fruit & nut granola slice.
{gf}
White chocolate & macadamia nut
cookies.
Petit Sonoma crusty seed baguette with
cured trout, mustard greens, Spanish
onion & capers.
Dark rye loaf, classic reuben, pastrami,
sour cabbage with thousand island.
Pumpkin seed bread, grilled
mediterranean spring vegetables, small
greens with garlic buffalo yoghurt. {v}
Italian ciabatta with shaved parma ham,
smoked mozzarella, semi dried tomato,
artichokes & wild roquette.
Tuna salad, roquette, shaved eschallots,
celery, red peppers & tasty cheese on
turkish.
Curry chicken, lettuce, tomato, mango,
coconut & tzatziki on seed crusty roll.
Smoked chicken, Roman lettuce, bacon,
parmesan, croutons & Caesar dressing on a
linseed roll.
Orrecchiette with pink salmon, chives,
avocado & mascarpone mayonnaise.
Pumpkin & bean salad with crumbed
haloumi & apple balsamic. {v}
Seared yellow fin tuna nicoise salad with
green olive dressing. {gf}
Lime & coconut rice noodles with poached
ginger chicken & crisp shallot. {v}
Fresh picked crab & pomegranate salad
with fresh citrus & spring leaves {gf} {v}
Cured trout & baby beetroot salad with
goat’s cheese & balsamic plum. {gf} {v}
Fresh shelled Crystal Bay prawns with
papaya & lime dressing. {gf}
Fresh Asian green salad with pickled
cucumber & nahm jihm dressing. {gf} {v}
Duck & pear rillettes with crisp petite garlic
croutes.
Trussed tomato, feta & basil crush salad,
vincotto glaze. {v}
Organic roasted Barossa chicken with salsa
verde.
Spiced Moroccan cous cous with
lemon balsamic beans & grilled
zucchini. {gf} {v}
Queensland bananas.
Homemade date & rolled oat cookies.
Queensland bananas.
shaved parmesan. {gf} {v}
Chickpea, roquette, boiled egg &
Juicy navel oranges.
Large sweet mandarins.
Queensland bananas.
Crispy granny smith apples.
Juicy navel oranges.
Crisp granny smith apples.
Soft white peaches.
There is no
love sincerer
than the love of
food.
Marinated lamb, olives, cos lettuce,
cucumber, feta & tzatziki mayo on Turkish.
Shredded Thai beef salad with crisp
noodle, peppers & lime leaves.
Roast baby fennel, cherry tomato &
herbed bocconcini with mixed leaves.
{gf} {v}
Chocolate & banana home made
muffin.
King prawn remoulade, young cress, cherry
tomato & lemon on French baguette.
Beautiful fresh mixed berries.
Soft white peaches.
Small red & green grapes.
Potted chocolate & beetroot mousse,
chocolate shavings.
Boysenberry & ricotta cheese cake with
peanut brittle. {gf}
Popping chocolate éclairs with King Island
caramel cream.
Potted lemon & vanilla syllabub, with
shortbread grissini.
Ripe packham pears.
Decadent chocolate dipped strawberries.
{gf}
Sweet chocolate bars.
Seasonal fruit & berry salad, fresh mint &
pistachio praline. {gf}
Deli style packet of crisps.
Raspberry & coconut friands {gf}
Organic fruit & seed bar {gf}
Homemade date & rolled oat cookies.
Chocolate & banana handmade muffin.
Belgian chocolate rocky road brownies with
fresh seasonal blossoms.
Petite crème caramels with fresh berries.
Raspberry & burnt honey cream cannoli.
© BAYLEAF 2016 P23
NOT JUST ANOTHER
CONFERENCE
Bayleaf understand that
conference catering
should be approached
with innovation &
respect in mind.
Conferences offer far
more than engagement
in significant business
conversations. In fact,
Bayleaf believe they
present an opportunity
for guests to not only
network but also learn
about one another’s
businesses & what
better way to do so
than over impressive,
shared dining
experiences? Bayleaf
offer conference menu
selections that span
the entire criterion of
requirements from
intimate boardroom
luncheons to largescale buffet setups.
Bayleaf conference
menus are extremely
cost effective & seek to
compliment your key
business objectives.
© BAYLEAF 2016 P24
CONFERENCE
MENUS
CONFERENCE
PACKAGE ONE
Maximum 8 hours between
7am – 5.30pm. Minimum 50
guests.
ON ARRIVAL
infusions.
Still & sparkling mineral
water.
Orange juice.
Crisp apple basket.
MORNING TEA
infusions.
Mixed sweet petit French
pastries.
WORKING LUNCH
(stand up)
Please select two:
Organic sourdough
baguette with king prawn
remoulade, young cress,
cherry tomato, lemon.
Petit sonoma crusty seed
baguette with cured trout,
mustard greens, Spanish
onion & capers.
Dark rye loaf classic reuben,
pastrami, sour cabbage &
thousand island.
Manhattan club with kassler
bacon, turkey, avocado,
tomato, iceberg & cranberry
sauce.
Italian ciabatta with parma
ham, smoked mozzarella,
semi dried tomato & wild
rocket.
Pumpkin seed bread with
grilled mediterranean spring
vegetables, petit greens with
garlic buffalo yoghurt. {v}
Soy & quinoa sour dough
with wagyu corn beef, wood
roast tomato, dijon, rocket &
Jarlsberg.
Whole seasonal fruit.
Selection of soft drinks .
AFTERNOON TEA
Liquorice & blueberry
zabaglione shots with
biscotti crumb.
CONFERENCE
PACKAGE TWO
Maximum 8 hours between 7am –
5.30pm. Minimum 50 guests.
CONFERENCE COCKTAIL
1 hour service, availble in conjuction with a conference package.
Criterion beverage selection sparkling, white wine, red wine, local
beer & light beer, soft drinks & fruit juice, plus a selection of 5
canapés.
CANAPES
ON ARRIVAL
Orange juice.
Seasonal fruit skewers with
passionfruit drizzle.
MORNING TEA
Orange juice.
Mixed sweet petit French
pastries.
WORKING BUFFET LUNCH
(seated)
Please select three:
Sauteed potato gnocchi with
forest mushroom & pecorino
snow. {v}
Organic spatchcock hainanese
style, pandan rice & candy
cashews.
Chunky South Coast snapper
fingers, mushy peas with duck
fat potato chip.
Homemade celeriac &
Persian feta ravioli, butter
poached lobster & stinging
nettle. {v}
Young zucchini flower, scallop
velvet & squid crunch.
Refreshing vine ripened tomato
consommé, fresh water yabby,
chervil & gold leaf.
Fresh picked king crab, shaved
fennel, radish, baby greens &
prawn.
SIDE DISHES
Please select two:
Baby leaf salad, caramelised
plum balsamic & French
shallots.
Roast broccolini & torched
pumpkin with honey syrup.
Duck fat kipfler potato with
rosemary salt.
Sebago chips with aioli.
Selection of seasonal fruits &
fresh berries.
Selection of soft drinks .
AFTERNOON TEA
Liquorice & blueberry
zabaglione shots with biscotti
crumb.
COLD
Yellow fin tuna, tapioca crisps with caramelised pineapple
Confit pork belly with golden raisin chutney
Alaskan crab profiteroles, saffron custard & spring greens
Norwegian smoked salmon, turmeric potato crisp, madras
yoghurt
Heirloom tomato, ash smoked mozzarella & baby basil tart {v}
Salmon rillettes, spring pea, buttered brioche, ocean trout caviar
Peking duck pancakes with hoisin crisp apple & micro sorrel
Saffron infused mini pears, goats curd, caramelised walnut, micro
sorrel (v)
Smoked chicken & iceberg pillow
House smoked Wagyu beef, pumpkin custard, crostini, tarragon
mayonnaise.
Peeled & chilled Yamba prawns, saffron aioli, fresh lime {gf}
Coffin bay scallops, Yarra caviar, fragrant Thai micro salad
Bayleaf’s signature baby figs with subtle gorgonzola & walnut {v}
Chestnut mushroom, turmeric potato crisp & madras yoghurt {v}
HOT
Ras el hanout lamb pie with bush tomato chutney.
Southern spiced chicken empanada, chipotle mayonnaise.
Humpty doo barramundi spring rolls with nuoc ham sauce.
Porcini arancini, black garlic & parmesan snow. {gf}{v}
Petit organic beef & burgundy pithivier with smoked pimento
pastry.
Sambousek, sweet spiced lamb & pomegranate Lebanese pie
with buffalo yoghurt.
Small chicken & fennel pie with southern spiced aioli.
House made BBQ pork spring roll with spiced plum sauce.
Congo potato & caramelised eshallot croquettes with piccalilli
sauce. {v}
ADDITIONAL EXTRAS
SAVOURY DELICACIES
Rare roast beef, Guinness mustard & watercress baps.
Spiced chicken & tabouli wrap with yoghurt railta.
Small milk bagel, crème fraiche & hickory smoked salmon.
Goats curd, asparagus & thyme high top flan. {v}
Petit butter croissant, smoked turkey, torched fig & millawa blue
cheese.
Honey bacon & egg flans with green tomato relish.
Sweet corn & brie fritters with avocado salsa {gf}{v}
Aged maffra cheddar & red chard crostata. {v}
Greek lamb cigars with preserved lemon & zaatar yoghurt.
Poached chicken, apple & celeriac remoulade éclair.
SWEET DELICACIES
Mixed sweet petit French pastries.
Strawberry yoghurt brulee. {gf}
Seasonal fresh fruit skewers with passionfruit drizzle.{gf}
Passionfruit & mandarin shots with mint coulis.
Sea salt crusted chocolate tart.
Traditional mini lamingtons.
Bayleaf signature cookies.
Strawberries & cream kiss with golden meringue. {gf}
© BAYLEAF 2016 P25
POUTINE STATION
TRENDING NOW
Experience the traditional loaded fries.
Poutine is a Canadian dish originating
in the province of Quebec, made with
French fries & cheese curds topped
with a light gravy – here is our take on
the classic dish.
The classic - veal jus & cheese curds
CHAMPAGNE & RAW BAR
Raw bars by Bayleaf are a sensory
overload of Australian seafood. Our
raw bars include classic cocktail sauce,
horseradish, mignonette, fresh lemon
& a spicy tamari sauce with your choice
of Australian [Croser] or French [G.H.
Mumm] champagne to accompany.
Shucked oysters;
Sydney Rock, Pacific, Angassi.
Crab claws.
Jumbo shrimp cocktail.
Cold poached lobster.
MAC ‘N’ CHEESE
Macaroni & cheese is a dish of English
origin, consisting of cooked macaroni
pasta & a cheese sauce, most commonly
cheddar.
We have allowed our culinary genius to add
a new twist to an English & American classic
comfort dish.
Truffle mac ‘n’ cheese. {v}
Hand cut fries with chili aioli.
Bacon & braised pea mac ‘n’ cheese.
Roasted herb-crusted turkey breast
with cumberland sauce & cranberry
chutney.
Traditional buffalo & blue cheese
dressing & celery sticks.
Thai style sweet & spicy, tossed with hot
bird chili & sweet ginger sauce.
Mediterranean lemon, garlic & tzatziki
Hawaiian red salt, sweet & sour mango
sauce.
Pepper-crusted sirloin of beef with
horseradish cream & onion jam.
PEKING DUCK PANCAKE
STATION
Virginia baked semi-boneless ham with
madeira raisin glaze & French mustards
Our chefs will roll authentic Peking
pancakes with fresh ingredients:
MUSHROOM FARM
BBQ duck pancakes with cucumber,
shallot & hoisin garnished with shredded
shallots & fragrent soft herbs.
Crispy pork belly with wombok salad &
crispy fried onions .
Oyster mushrooms, shredded shallots
cucumber & plum sauce. {v}
SOUTHERN SOUL FOOD
Southern American comfort foods to
satisfy your appetite:
Blackened cajun chicken pieces with
coriander & tomato salad & lemon.
Herbed goats cheese.
Ricotta & sundried tomato filled zucchini
flowers {v}
Caramelised onions.
Shaved parmesan.
Chopped shallots.
Spicy sausage.
GRILLED CHEESE
STATION
A cheese sandwich is a basic sandwich
made generally with one or more
varieties of cheese on any sort of
bread. A staple comfort food….
Maple bacon, monterey jack,
guacamole & cheddar on sourdough.
Lobster, grilled cheese with pancetta &
lemon garlic aioli.
Guinness onions, honey mustard &
sweet gruyere on wheat loaf. {v}
Canadian brie, crispy pancetta, oven
cured tomato & crispy sage.
Jack Daniel’s onions, aged cheddar &
corned beef on rye.
Blue cheese, spicy tomato confit &
pulled buffalo chicken.
CAMP FIRE CLASSICS
Campfire classics:
Vanilla & strawberry mashmellows
for toasting over open flames.
Roasted marinated portabello &
button mushrooms, grilled in front of
you with a selection of toppings:
Sundried tomatoes.
Truffle fries, parmesan reggiano &
truffle infused aioli. {v}
Pulled pork mac ‘n’ cheese.
WINGS STATION
Mushrooms are used extensively in
cooking in many cuisines (notably
Chinese, Korean, European &
Japanese). Though neither meat nor
vegetable, mushrooms are known as
the “meat” of the vegetable world…..we
have taken homage to this amazing
& delectable fungus & created
an amazing living garden & food
market…..
Pulled buffalo chicken with crumbled
blue cheese & spicy butter sauce.
Aged cheddar, fontina & parmesan
reggiano. {v}
THE CARVING TROLLEY
Moroccan roast lamb with harissa &
mango chutney.
Double smoked bacon, maple bacon
& stout gravy.
Cajun spiced fries with prawns &
Queso Fresco.
BBQ chicken & smoked gouda.
Classic beef wellington (paté, duxelle,
puff pastry), madeira & black truffle jus.
Pulled confit duck, roasted apple, jus
& parmesan
Lobster mac ‘n’ cheese.
All served on a gigantic slab of ice, a
unique guest experience.
Roasted beef tenderloin, horseradish
cream & pommery mustard.
Butter poached lobster, bearnaise &
pulled tarragon.
Charred corn cobs with smokey lime
butter.
Housemade slaw.
Warm corn bread.
Peanuts in the shell.
Beer battered fried pickles.
Jack Daniels gravy.
Chocolate fountain to fondue fresh
strawberries, pineapple, melon &
grapes
American smorses, a shreaded wheat
biscuit sandwich of melted chocolate
& toasted marshmellows.
TAIWANESE BOA
STATION
Bayleaf’s contemporary twist on
this street food favourite. Pillow soft
steamed buns with an array of fillings:
Crispy pork belly with scallion &
hoisen dressing
Shredded chicken breast with pickled
red cabbage
Oyster mushrooms, coriander &
sriracha sauce. {v}
© BAYLEAF 2016 P26
WAFFLE
BREAKFAST BAR
Hot pressed buttermilk waffles,
powdered with cinamon or topped
with melted butter:
Banana.
Whipped cream.
Chia seeds.
Cinamon dust.
Mapple Syrup. Nutella.
Seasonal berries.
Peanut butter.
Greek yoghurt.
Honey. DESSERT CREPERIE
SICILIAN ICE CREAM
Lacy French crepes, prepared to order
with your selection of two of the following
sauces:
What better match to a toasted buttery
brioche then churned ice cream glazed
with a choice of sweet syrups & toppings.
Traditional suzette, grand marnier, butter,
orange juice & zest.
Vanilla bean ice cream with freeze dried
strawberries.
Caramelised banana, brown sugar & dark
rum.
Caramel ice cream with crumbled
honeycombe & caramel sauce.
Sliced strawberries & amaretto di saronno.
Chocolate ice cream with pistachio
crumb & chocolate topping.
CARAMEL APPLES
Mapple bacon
pieces.
Granny Smith apples dipped to order in
melted caramel, rolled in:
FROZEN YOGHURT
The guilt free treat! The frozen yoghurt
cup personalised with:
Fresh berries. Linseed.
Kiwi.
Almond meal.
Acai powder
Berry compote.
Banana.
Pineapple.
Crushed peanuts.
Sprinkles.
Strawberry ice cream with white
chocolate chips & strawberry syrup.
YE’ OLDE FASHIONED
POPCORN
Scoop, spritz, sprinkle, shake, savour
Sweet or salty crunchy snacks:
Crushed Oreo
Caramel popcorn.
Caramel.
Smoky BBQ cajun.
Chocolate cocoa dust.
Chocolate.
Nacho cheese.
Sea salt.
Salt & vinegar.
Dried cranberries.
Chicken.
Butter.
Toasted muesli.
Taco.
Parmesan.
Chia.
© BAYLEAF 2016 P27
INTERACTIVE
FOOD STATIONS
Bayleaf’s interactive
food stations offer a
chic alternative to a
traditional buffet & are
the perfect addition to
a cocktail party menu.
These stations are
beautifully presented,
each featuring a
different cuisine to
encourage guests to
graze on foods that they
otherwise may never
sample.
BAD BETTY BURGERS
Bring the American style
burger to your guest’s next
event. The signature Bad
Betty Burgers is a Bayleaf
owned burger experience.
Offer your guests the most
sort after burger in Sydney.
CARVING HEAVEN
Offering guests a selection
of succulent meats, this
station may include beef,
ham, turkey, lamb, pumpkin
& pork all served with
dressings, sauces & salads
to make an amazing meal.
Select from baguettes, baps,
sour dough rolls or light rye
to complete.
MEXICAN ROTISSERIE
Experience the Mexican
love for soft corn tortillas
accompanied by spicy
pulled suckling pig from the
wood fired rotisserie.
Served with classic Mexican
sides of Pico de Gallo,
shredded cheeses, avocado,
jalapenos & more.
NO SOUP FOR YOU!!!
Served from large soup
cauldrons:
Creamy chicken & corn
chowder
Rich beef, tomato, bacon &
oregano
Spicy butternut squash with
corriander {v}
All served with crusty
baguettes
© BAYLEAF 2016 P28
DUMPLING HOUSE
Fresh, exciting & bursting
with flavour! Bayleaf
dumplings are served in
authentic bamboo steamer
baskets & lend a touch of
the Oriental to any event.
A multitude of options to
choose from, these are also
ideal for vegetarians.
SUSHI TRAIN
An industrial sized conveyor
belt stretches an incredible
50 metres across the floor.
Long benches are positioned
either side of the belt
which travels at the speed
of a traditional sushi train,
carrying a stunning array
of European & Japanese
appetizer style food items as
it passes by.
LIVE ROTISSERIE
Live carving by one of
Bayleafs skillful executive
chefs offers visual culinary
craftsmanship for your
guests to enjoy! Whole
suckling pigs, roasted beef
fillet, organic chickens
straight from the oven,
served with all the
accompaniments, roasted
carrots, parsnips, gravy,
apple sauce & mustards.
MOROCCAN BAZAAR
DOWN UNDER
TORTILLA TASTING
This themed station is a feast
for all the senses – from
the incredible smells to the
authentic look & feel of the
service using Tagines from
Bayleaf’s oversized paella pans.
The station may include lamb
meatballs, falafels, chicken
meatballs, served in aromatic
tomato & saffron sauce with
dried fruit spiced cous cous.
This themed station is reflective
of the Australian outback.
From paddock to plate. Think
an outline of gum trees, wire
fences, timber boxes, windmill,
rusty signs & the wafting smell
of BBQ smoke. Selections may
include:
Offer your guests a little
contemporary Mexican.
Bayleaf chef’s will serve six
inch soft shell corn tortillas
accompanied by coriander,
cabbage & spring onion with:
BRAZILIAN BBQ
A traditional Brazilian Churrasco!
This is the destination for juicy
BBQ pork, beef, chicken &
giant king prawns authentically
marinated, the Brazilian way, &
cooked over Bayleafs coal BBQ,
served with homemade chimi
churri, salsa criolla & jalapeño
aioli. Selections may include:
Feijoada – Braised black beans,
orange & spiced pork sausage,
cooked in our open pans.
Pao de Queijo - BBQ Brazilian
cheese breads. {v}
Baskets of fried chucky polenta
& potato chips
BBQ baby zucchinis &
peppers. {v}
Galinhada - Slow cooked
organic chicken, green onions,
sweet corn & cilantro with
turmeric rice, cooked ‘live’ in
our open pans.
Colourful, authentic Brazilian
salad boxes.
Watch our sushi master work
his way around beautiful
soft shell crab spider rolls,
slicing the freshest fish
available & serving with all
the trimmings; seaweed
salad, wasabi, pickled ginger
& edamame.
POULET RÔTI
The French do chicken
well. Bayleaf chefs will
serve stunning coal roasted
chickens presented in a
traditional French style with
fresh baguette, aioli & crisp
lettuce.
Tasmanian salmon, saffron,
preserved lemon & sweet
roasted garlic.
Hereford prime beef tenderloin,
shaved fresh Oberon black
truffles, Dutch cream potato,
jus gras.
THE CHARCUTERIE
Let your guests enjoy the
rustic experience of watching
gorgeous whole hams carved
off the bone served with
a selection of mustards &
chutney, terrine, blood orange
pate, bresaola, prosciutto &
duck. Aritisan breads & crostini.
VEGE PATCH
This is one for the vegetarians.
Bayleaf chefs will hand roll
gnocchi amidst clouds of flour
& cook in our oversized pans.
The station will include whole
parmesan wheels, potato
sacks, whole pumpkins, potted
vegetables & herbs. Offerings
may include:
Sweet potato, bean & quinoa.
TEPPANYAKI
THE JAPANESE GARDEN
Northern rivers grain-fed lamb
cutlet served 2 ways
The Teppanyaki experience
offers a little bit of Japanese
delicacy & sophistication to
any event. Ten guests are
seated at a Teppanyaki grill.
The Teppanyaki specialist chef
begins with prawn & snow pea
shoots finished with ponzu,
followed by teriyaki chicken &
the famous teppan egg rice
show. An impressive “thank
you” written in salt concludes
the 30 minute experience &
the guests then rotate.
SPIT ROASTED TUNA
Food that inspires. This station
includes a whole & majestic
slow roasted tuna over smoky
walnut & coconut husks until
beautifully rare with Japanese,
mediterranean & Pacific
flavours to accompany.
Roasted duck with spicy mole,
lime & marinated red onion.
Marinated fish, chipotle &
radish.
Pinto beans, guacamole, pico
de gallo & queso cream {v}
CAFE HEAVEN
Your personalised cafe
menu of 3-5 items, ordered
at the table from the waiter
& delivered back to you in
minutes, like this:
Salmon assiette, smoked,
confit & crudo.
Duck confit, French bean &
smoked speck cassoulet.
Frangelico & bitter sweet
Valrhona chocolate fondant
FRENCH HIGH TEA
Create a stunning French
salon de thé at your next
event. Mountains of themed
‘minis’ may include:
Mini Bayleaf macaroon tower
Croque Madam on organic
rye
Handmade potato & confit
garlic {v}
Alaskan crab profiteroles,
Truss tomato & petit basil
sauce {v}
Beouf daube pithivier.
Sauteed fresh water yabby with
sage & burnt butter
spring greens.
Petit gateau opéra.
Strawberry short cake.
Wild forest mushrooms,
wood ear, shitake, nameko,
chestnut, oyster, Swiss brown
mushrooms with caramelised
French shallots & beautiful
fresh herbs {v}
MEXICANA CANDYLAND
TABLESHARE
Churros
A novel concept for those
willing to think outside the box.
Tableshare encourages guests
to enter a private dinning space
as part of a larger event. Once
seated, two main courses
and two sides are served in
the centre of the table of ten
guests. Guests then depart &
another round begins – just
like a round robin! Perfect for
a VIP area or just part of the
party.
Chocolate fountain
A southern candy crush. Get
your guests sugar high with an
amazing display including:
Giant lolly pops
Cupcakes
Tortas
Hand rolled donuts
Boiled & soft lollies
Vanilla & strawberry
mashmellows
© BAYLEAF 2016 P29
FOOD TRUCKS
Offer your delegates a truely unique dining experience. Let Bayleaf Sydney manage a
convoy of “Food Trucks” as a trendy alternative to the run of the mill lunch buffet.
Bad Betty Burgers
Let’s Do Yum Cha
Food Trucks are used to serving large outputs, they are efficient & fast paced, keeping up
Eat Art Truck
with demand. Ideal for the structured time frames of breaks which are essential to the
Bite Size Delights
smooth programing of the day.
Urban Pasta
The Night Hawk Diner
Food Trucks use fresh local produce and offer various cuisines to add variety to your food
offering. They produce popular signature dishes which appeal to differing tastes & dietary
requirements.
Cantina Movil
Agape Organic
La Raza
Sydney food trucks offer a vast array of food styles & a selection of cuisines:
Fired Up
Tsuru
w: foodtrucksunited.com.au
© BAYLEAF 2016 P30
BAD BETTY
BURGERS
Bayleaf Sydney is extremely proud of its sister
company, Bad Betty Burgers.
Bad Betty Burgers is our American grill concept,
specially developed for retail catering. We promise
to deliver a great tasting grill experience that won’t
stretch your wallet & is also good for you.
With the introduction of the Bad Betty Bus we have
the opportunity to offer the food truck experience
for both private & public events.
Our delicious burgers & American grill sandwiches
are ‘Made with Heart, Body & Soul’ from only the
highest quality, freshest ingredients sourced locally,
from paddock to plate! “We use 100% grass fed
proteins. This gives our Bad Betty Burger meals a
natural & flavoursome taste.
I still eat a burger
at the counter with
ketchup dripping down
my face.
scarlett johansson
© BAYLEAF 2016 P31
© BAYLEAF 2016 P32
Wine makes
every meal
an ocassion,
every table
more elegant,
everyday
more civilised
andre simon
BAYLEAF
WINE
PHILOSOPHY
Bayleaf’s wine philosophy is driven by a belief in the
intrinsic relationship between food & wine: A mutually
beneficial relationship that is both complementary &
inspiring.
The Bayleaf team believes in providing a dining experience
that is greater than the sum of its parts which is why we
commit to the service of quality wine & the development
of a culture that supports this.
Our carefully constructed wine list spans from the modest
& boutique, to the indulgent & iconic with a focus on
varietal & regional expression.
It is the unique ability of our sommelier to effectively &
creatively match wine to each course of Bayleaf’s extensive
menu that allows them to fully realise their philosophy.
The consumption of wine is a voyage of exploration,
discovery & enjoyment that is most enjoyed when
accompanied by exceptional food.
© BAYLEAF 2016 P33
BAYLEAF WINE
COLLECTIONS
PREMIUM
SUSTAINABLE
CRITERION
SUSTAINABLE
DELUXE
SUSTAINABLE
SPARKLING
SPARKLING
SPARKLING
Petersons Sparkling Cuvee
complex | developed fruit |
brioche | nutty | class
Wines, vintages & prices
may change, pricing is
based on a per person
charge. Package duration
is calculated on the length
of the event.
Please select 1 white,
1 red, 1 sparkling & 1 mid
or full strength beer.
Organic One Blanc de Blanc
2010, Riverina, NSW citrus & fig|
warm spice | mintiness | rich | dry
Organic One Blanc de Blanc
2010, Riverina, NSW citrus & fig |
warm spice | mintiness | rich | dry
WHITE
WHITE
Organic One Chardonnay 2012,
Riverina, NSW apple | quince |
citrus | butterscotch | smooth
finish
Gemtree Gemstone Chardonnay
2014, McLaren Vale, SA lychee
| pear | orange blossom | stone
fruit | creamy oak | soft acids
The option of 2 whites, 2
reds or 2 beers is $6 per
person.
RED
RED
Organic One Shiraz 2010,
Riverina, NSW black fruit & plum |
spice | soft tanins | medium bodied
Minimum 50 guests.
Gemtree Uncut Shiraz 2013,
McLaren Vale, SA liquorice
aroma | ripe blackberries & dark
chocolate | satiny tannins
WHITE
Cullen Mangan Sauvignon
Blanc Semillon 2014,
Margaret River, WA fruit
aromas | lemongrass| soft
tropical notes
RED
Kalleske Moppa Shiraz
2014, Barossa Valley, SA
walnuts | redcurrant | black
cherry aroma | fine sinewy
tannin | smooth palate
PREMIUM
SPARKLING
CRITERION
DELUXE
SPARKLING
SPARKLING
Pepperton Cellar Reserve Brut
Cuvee NV, SA green apples | citrus
flavour | zingy acidity | fine bubbles
Restless Rebel Blanc de Blanc
NV SA fresh citrus & stone fruit |
creamy texture | long clean finish
WHITE
WHITE
Beaumont by Knappstein
Sauvignon Blanc Semillon 2015,
Adelaide Hills, SA passionfruit &
grapefruit palate | grassy note |
citrus
RED
Cabernet Merlot 2014, Adelaide
Hills, SA full-bodied | blackberry |
cedary oak
BEER
Crown Lager & Peroni
Hahn Premium Light
Midnight Dash Marlborough
Sauvignon Blanc 2015, NZ fruity
|clean lines | long crispy finish
RED
Bens Run Shiraz 2013, Hunter
Valley, NSW full-bodied |
blackberry | cedary oak
BEER
James Squire Hop Thief
Crown Lager & Peroni
Hahn Premium ight
NON ALCOHOLIC
Juices & soft drinks
NON ALCOHOLIC
Our Bayleaf
sustainable wine
offering is part
of our “keep it
green” program,
sourcing produce
& wine locally, a
concious effort in
minimising our
carbon foot print
Casa Gheller ‘G’ Silver
Prosecco NV Veneto, Italy
fresh & clean | crisp apple &
pear | light fizz
Juices & soft drinks
Petaluma Croser NV,
Adelaide Hills, SA delicate
& dry | pear & apple | hint of
spice
WHITE
Kudos by Ant Moore
Sauvignon Blanc 2015,
Marlborough NZ passionfruit
& guava | grassy note | long
clean finish
Kudos by Ant Moore Pinot
Gris 2014, Marlborough, NZ
stone fruit flavours | touch of
acidity| clean dry finish
RED
Hesketh ‘Cruel Intentions’
Shiraz 2014, Adelaide Hills,
SA blackberries | spices |
toasty oak backbone
Kudos By Leconfield
Cabernet Sauvignon 2013,
Coonawarra, SA fragrant
dark cassis | plum & cedar |
long sweeping tanins
BEER
James Squire One Fity Lashes
James Squire Orchard Crush
Crown Lager
Hahn Premium Light
CRITERION
Hours
1
2
3
4
5
6
Seated
$20
$25
$30
$35
$40
$45
Cocktail
$18
$22
$28
$32
$38
$42
DELUXE
Hours
1
2
3
4
5
6
Seated
$30
$38
$45
$53
$60
$68
PREMIUM
Cocktail
$25
$32
$39
$46
$55
$62
Hours
1
2
3
4
5
6
Seated Cocktail
$50
$40
$60
$50
$70
$60
$80
$70
$90
$80
$100
$90
© BAYLEAF 2016 P34
BAYLEAF
WINE LIST
WHITE WINE
SPARKLING
Pepperton Cellar Reserve
Brut Cuvee NV, SA green
apples | citrus flavour | zingy
acidity | fine bubbles
Restless Rebel Blanc de Blanc
NV, SA fresh citrus & stone
fruit | creamy texture | long
clean finish
PINOT NOIR
Little Black Stone Marlborough
Sauvignon Blanc 2015, NZ freshcut herbs | grapefruit & lemon,
lime | taut acid frame
Bird In Hand Sauvignon Blanc,
2016, Adelaide Hills SA citrus |
honey | minerality | crisp acidity
Leeuwin Estate Art Series
Sauvignon Blanc 2014, Margaret
River, WA ripe tropical flavours |
tangy acidity
PINOT GRIS / GRIGIO
Casa Gheller ‘G’ Silver
Prosecco NV, Veneto, Italy
fresh & clean | crisp apple &
pear | light fizz
Petaluma Croser NV, Adelaide
Hills, SA delicate & dry | pear
& apple | hint of spice
Seppelt Salinger Vintage Brut,
2011, VIC citrus | crisp green
apple aromas | biscuity | cream |
mineral acidity
Kudos by Ant Moore Pinot Gris
2014, Marlborough, NZ stone
fruit flavours | touch of acidity |
clean dry finish
Castelforte Pinot Grigio 2014,
Veneto Italy grapefruit | herbal
notes | full-bodied
Tiefenbrunner Pinot Grigio 2014,
Alto Adige, Italy ripe pear | green
apple | light spice | dry finsh
CHARDONNAY
CHAMPAGNES
G.H Mumm Cordon Rouge
NV, Champagne, France
roasted nuts | light weight | dry
Louis Roederer Brut Premier
NV Champagne, France white
stone fruit | lemon honey | long
palate
RIESLING
St Hallett Riesling 2015, Eden
Valley SA sour apple | lime
cordial | lemon zest | fluffy
texture
Petaluma Hanlin Hill Riesling
2015, Clare Valley, SA lemon
& grapefruit | crisp acidity
SAUVIGNON BLANC
SEMILLON
Sauvignon Blanc Semillon
2015, Adelaide Hills, SA
passionfruit & grapefruit palate
| grassy note | citrus
SAUVIGNON BLANC
Midnight Dash Marlborough
Sauvignon Blanc 2015, NZ
fruity | clean lines | long crispy
finish
Kudos by Ant Moore
Sauvignon Blanc 2015,
Marlborough, NZ passionfruit
& guava | grassy note | long
clean finish
Chardonnay 2014, Adelaide Hills,
SA citrus | stone fruit | dried spice |
medium bodied
Kudos by Printhie Chardonnay
2014, Orange, NSW juicy red
apple | cream | nutty | dry crisp
finish
Labrune et Fils Chardonnay 2014,
France white peach | buttery
notes| long finish
Holm Oak Ilex Chardonnay 2015,
TAS lemon curd | peach pip |
crunchy acid | mealy oak finish
Coldstream Hills Chardonnay
2014, Yarra Valley, VIC citrus |
white peach | hint of quince
Labrune et Fils Pinot Noir 2014,
France red fruits | spice | hint of
vanilla | layered & elegant
St Hubert The Stag Pinot Noir
2015, Yarra Valley, VIC morello
cherry | sour plum | earthy notes
Two Paddocks Picnic Pinot
Noir 14/15, Central Otago, NZ
strawberry | vanilla | earthy & rich
silky finish
DESSERT WINES
Campbells Rutherglenn Topaque
VIC rancio | raisin | bitter almond |
luscious
Cookoothama Botrytis Semillon
2010, Riverina, NSW dried
apricots | fig notes | toasted nuts
| grilled pineapple | clean bright
finish
Penfolds Grandfather Rare
Tawny Port NV, SA toast & honey |
malt & walnut | vanilla & cream on
the palate | smooth off-dry finish
SHIRAZ
Beaumont by Knappstein, Shiraz
2014, Adelaide Hills, SA red
cherries | dried spices | choc mint
| medium bodied
Ben’s Run Shiraz 2013, Hunter
Valley, NSW dark red fruits |
vanilla oak & spice | medium
bodied | smooth tannins | long
finish
Hesketh ‘Cruel Intentions’
Shiraz 2014, Adelaide Hills, SA
blackberries | spices | toasty oak
backbone
Mr Riggs ‘The Delinquent’ Shiraz
2014, McLaren Vale, SA spicy
plum | blackberry | great oak
Hewitson Ned & Henry’s Shiraz
2015, Mourvedre, Barossa Valley,
SA spice | blueberry | chocolate
flavours | oak
Pirathon by kalleske Shiraz 2014,
Barossa Valley, SA Christmas
cake | nutty oak | velvety tannins |
full bodied
Wine is
one of the
agreeable
and essential
ingredients
of life.
julia child
Wirra Wirra ‘Woodhenge’ Shiraz
2014, McLaren Vale, SA plum |
boysenberry | dark choc | coffee
beans
CABERNET BLENDS
RED WINE
SPARKLING
Katnook Founders Block
Sparkling Shiraz 2013,
Coonawarra, SA fruit driven | hint
of oak | long finish
ROSE
La Vieille Ferme Rose 2015,
France brown spices | delicate red
fruits | creamy texture
Cabernet Merlot 2014, Adelaide
Hills, SA dark berried fruits &
cassis mix | aromatic | even tanins
| long finish
Cabernet Shiraz 2014, Adelaide
Hills, SA blackberries | spices |
medium bodied
Kudos By Leconfield Cabernet
Sauvignon 2013, Coonawarra,
SA fragrant dark cassis | plum &
cedar | long sweeping tannins
Penfolds Max’s Cabernet
Sauvignon 2014, SA dried spices |
choc mint | oak | medium bodied
© BAYLEAF 2016 P35
BAYLEAF
BEVERAGE LIST
BEER | CIDER |
ALCO POPS
CHAMPAGNE
TOWERS
CRITERION SPARKLING
minimum of 300 glasses
Boag’s Draught $7
Hahn Super Dry $7
James Boag’s Classic Blonde $7
Tooheys Extra Dry $7
Tooheys New $7
Pure Blonde $7
Carlton Draught $7
Criterion Sparkling
from $15 per person
Deluxe Sparkling
PREMIUM BEER
from $20 per person
Hahn Premium James Boag’s Premium Crown Lager Cascade Premium Lager Hahn Premium Lager French Champagne
from $31 per person
$7
$7
$8
$8
$9
APERITIFS
LIGHT BEER
$10 per person per hour
Any three of the following, 30ml
per serve
Amaretto Baileys Calvados Chambord Cointreau Drambuie Frangelico Galliano Galliano Sambuca Grand Marnier Kahlua Rinquinquin a la Peche Tia Maria $8
$8
$8
$10
$8
$8
$8
$8
$8
$10
$8
$8
$8
SPIRITS
Any five of the following, 30ml
per serve
CRITERION SPIRITS
Smirnoff Vodka
St Remy Brandy
Johnnie Walker Red
Gordon’s Gin
Jim Beam Bourbon
Bacardi Rum
Bundaberg Rum
PREMIUM SPIRITS
Belvedere Vodka
Bombay Sapphire Gin
Malibu
Southern Comfort
Johnnie Walker Black
Mt Gay Rum
Havana Club Rum
Jose Cuervo Tequila
Hahn Premium Light $6
James Boag’s Premium Light $6
MEDIUM BEER
Hahn Super Dry 3.5
Peroni Leggera XXXX Gold Little Creatures Pale Ale Coopers Pale Ale Stone & Wood Pacific Ale James Squire
The Chancer Golden Ale Matilda Bay Fat Yak Pale Mountain Goat Amber Ale Young Henrys
Newtowner Pale Ale IMPORTED BEER
Asahi Super Dry Beck’s Budweiser Corona Guinness Draught Heineken Pacifico Steinlager Classic Stella Artois Peroni Nastro Azzuro Corona Heinekin ALCO POPS
Smirnoff Cruiser James Squire
Orchard Crush (Apple) Monteith’s Crushed
Apple Cider Bulmers Original Apple Tooheys 5 Seeds
Crisp Apple Tooheys 5 Seeds
Cloudy Apple Tooheys 5 Seeds Pear Cider $8
$8
$8
$8
$8
$8
GINGER BEER
Stones Alcoholic
Ginger Beer $8
Franks Alcoholic
Ginger Beer $20
Bundeburg
Non Alcoholic Ginger Beer $10
NON-ALCOHOLIC
$7
$7
$7
CRAFT BEER
James Squire
‘150 Lashes’ Pale Ale Vale Ale WATER COLLECTION
CIDER
LOCAL BEER
$8
$10
$9
$9
$9
$8
$8
$9
$9
$9
$9
$9
$9
$10
$9
$9
$9
$9
$8
$8
$8
CRITERION
San Pellegrino light sparkling (Italy)
Mt Franklin spring (Australia)
Pineapple juice
Orange juice
Apple juice
Cranberry juice
Coke
Lemonade
PREMIUM
San Pellegrino light sparkling (Italy]
Fiji still (Fiji]
Pineapple juice
Apple juice
Cranberry juice
Ginger beer
Iced tea (peach, mint, peach tea, lime)
Coke
Citron presse
San Pellegrino Light Sparkling
Mineral Water (Italy) $8
San Pellegrino
Still Mineral Water (Italy) $5
Schweppes Natural
Mineral Water (Australia) $7
Schweppes Sparkling Water
(Australia) $4
Perrier (France) $9
Antipodes Sparkling
(New Zealand) $10
Cape Grim Mineral Water
(Tasmania, Australia) $4
Coolridge Still Water
(Australia) $7
Coolridge Sparkling Water
(Australia) $4
Nu Pure Spring Water
(Australia) $4
Ice Lemon & Minted Water $7
JUICE COLLECTION
$11 per litre
Orange
Pineapple
Apple
Guava
Grapefruit
Tomato
SMOOTHIES & CRUSH
$11 per smoothie
Banana & Mango
Coconut, Lime & Pineapple
Crush
Banana, Apple & Yoghurt
Cranberry Raspberry & Banana
Mint, Celery & Cucumber Crush
Wine is a
voyage of
exploration,
discovery &
enjoyment
$10
$10
© BAYLEAF 2016 P36
LIQUID
EXPERIENCES
COCKTAILS
MONDO COCKTAIL COLLECTION
Sakura - cherry liquor | rum | vanilla | grape Grapes of Wrath - vodka | crème de cocoa | lemon 823 - Pimms | apple | lemon | elderflower | cucumber Eden Apple - absinthe | chamomile | ginger | apple Dune - tequila | chilli | agave | lemon Apothecary - whisky | apricot | bitters | soda Bronzed Aperitif - campari | orange | vanilla | soda Violette Fizz - vodka | violet | lemon | soda Peach Mojito - rum | mint | peach | soda Berry Belle - rum | berries | lychee DELUXE COCKTAIL COLLECTION
Midori Splice - Bacardi | Midori | pineapple juice Cosmopolitan - vodka | cranberry juice | triple sec Vodka Martini - vodka | vermouth | olive Daiquiri - strawberries | Bacardi | triple sec Bellini - sparkling wine | peach liqueur Capriosca - muddled lime | vodka | palm sugar Mondo Mule - vodka | ginger beer | lime mint Mojo - muddled rum | lime | palm sugar Long Island Iced Tea - 5 white spirits | lime | coke Mojito - muddled rum | mint | lime | soda Bloody Mary - vodka | tomato | Worcestershire | Tabasco Kir - chardonnay | cassis
Kir Royal - sparkling wine | raspberry liqueur Mai Tai - Bacardi | amaretto | pineapple | bitters Margarita - tequila | triple sec | lime Pina Colada - Bacardi | Malibu | coconut | pineapple Manhattan - Jack Daniels | vermouth | bitters Illusion - Midori | triple sec | vodka | blue curacao Martini - vodka | dry martini Whiskey Sour - scotch | lime | syrup | egg white Orgasm - Baileys | triple sec $12
$12
$12
$12
$12
$12
$12
$12
$12
$12
$15
$15
$15
$15
$12
$15
$15
$15
$20
$15
$15
$15
$15
$15
$15
$15
$15
$18
$18
$15
$15
VIRGIN COCKTAIL COLLECTION
Peach Iced Tea - peach | mint | peach tea | lime $12
I’m Driving - orange | pineapple | grenadine sunrise $12
Virgin Mary - tomato | lemon | Worcestershire | Tabasco $12
Virgin Daiquiri - strawberry | syrup | lime | passion fruit $15
Berry Colada - coconut | pineapple | raspberry $15
Pussyfoot - orange | lemon | lime | egg yolk $15
Shirley Temple - pineapple | passionfruit | lemonade $12
Citron Presse - spring water | lemon | lime | syrup $15
Very Berry - raspberry | pineapple | cream | syrup $18
© BAYLEAF 2016 P37
CONSULTANCY
Our consultancy services are undertaken with
professionalism gained over 20 years of dedicated
industry experience & bring together some of Australia’s
leading experts, all under one roof.
Christopher Stubbs has distinguished himself as one
of the nation’s leading culinary management experts.
His extensive knowledge of industry best practices,
combined with his operational expertise, personnel
management & hands-on approach to each client has
made his team one of the most sought-after culinary
teams in Sydney.
Our team & associates are here to give you
encouragement, an independent perspective & to help
you achieve your personal goals & business dreams We
offer professional, independent, un-biased advice in the
following areas:
EVENT
•
•
•
•
•
•
•
•
•
•
•
MANAGEMENT
Event Orchestration
Event Management
Menu Design & Development
Competitive Budgeting
Establishment of Labor Framework & Ratios
Selection of Service Styles & Execution
Tabletop Design & Decor
Equipment Logistics
Vendor Referrals
Management of Food & Beverage Associated Vendors
Temporary Kitchen Design & Implementation
Bayleaf Sydney have professional experience with
full project lifecycle specialising in identification &
implemention of new systems, policies & procedures.
We have excellent stakeholder engagement &
communication skills developed through working on
a variety of contracts covering multiple time zones &
scopes of works.
Our team of hand-picked associates strive to inspire
businesses & production houses through a food &
beverage transformation, with our innate ability to see
& work outside the square, while engaging with the
client through presentation & an eye for detail.
Events’ catering is a science not taught in culinary
schools, it’s a fusion of experience, experimentation &
innovation.
ASSOCIATES | CULINARY TEAM
DWIGHT PETERS
Chef – Group Executive | Project Executive
CALUM MCCULLOCH
Chef – Food Safety | Compliance | Retail Catering
CHARLES WALSH
Chef – Extraordinary Events
WARREN TURNBULL
Chef - Fine Dining
BRENT SAVAGE
Chef - Fine Dining
CRAIG ANDREW-KABILAFKAS
TRAINING & DEVELOPMENT
Micro-biologist
•
•
•
•
•
•
•
•
•
INGRID ORTH
Food & Beverage Management
Event P & L
Catering Sales / Process Training
Culinary Logistics
On-Site Operations & Logistics
Beverage Programs
Back-of-House Operations
Service Personnel Training
Event Procedure Guidelines
CONTRACT CATERING
•
•
•
•
•
•
Dietician
KAREN GILLIS
Food Stylist
MARGIE CURRY
Food | Event Photographer
DRU GILLAN
Legal Practitioner
Tender Documents
HACCP & Food Safety Procedures
Operational Efficiency
Food Standards
Cost Estimates
Menu Plans
© BAYLEAF 2016 P38
Bayleaf uses local
& organic produce,
sustainable practices
are central to our
delivery
ENVIRONMENTAL POLICY
Bayleaf is reducing the waste we generate from our activities.
We implement event specific waste plans which we tailor for
each function – factors vary depending on the location, type of
service & number of guests. Contact the Bayleaf team for some
‘Green Options’ for your function. The initiatives we are taking
comprise of the following:
BEST PRACTICE
The team at Bayleaf has a strong commitment to ensure our
business activities are carried out in the most sustainable way
possible, whilst striving to have a minimum impact on our
environment. We use recyclable supplies across all facets of our
business. From our office which has energy saving lighting on
timers, recycled office supplies & water saving devices installed
in the washrooms to our commercial kitchen that offers surplus
food to be delivered to not-for-profit organisations such as Oz
Harvest, for redistribution to people in need.
SUSTAINABLE PRODUCE
A careful analysis of our produce & suppliers has allowed us to
assess the sustainability of the menu items we offer. We have
been guided by the Australian Sustainable Seafood Guide as to
the fish & crustacean dishes we offer to our clients. Although
we occasionally use a local organic baker, most of our breads
& 90% of our menu items are made from scratch in our kitchen.
This means we control the ingredients used in our food
products.
WASTE MANAGEMENT
Receptacles for cardboard/paper, general waste & glass/
plastic are used to separate our kitchen & office waste. All the
disposable products we use are either 100% biodegradable or
recyclable. All oils used on site or at events are recycled.
CARBON NEUTRAL
We offer our clients the option to make their event carbon
neutral. We used a local Green Energy Provider (www.todae.
com.au) based in Glebe to assess the services provided & we
purchase carbon credits to offset the carbon created to provide
the catering at the event. In turn, clean energy is produced
from Australian made wind power which reduces the carbon
foot print of the event.
LOCAL PRODUCE
Bayleaf uses local & organic produce where possible &
financially viable. However, if an interstate or overseas product
is more sustainable, we will choose this product. Our location is
an asset in this regard as there are many neighbouring suppliers
of high quality, Australian produce.
© BAYLEAF 2016 P39
THE PEOPLE
Bayleaf consistently sets the
highest standards in Sydney
for its hospitality staffing.
Every team member is
subject to rigorous training
& are both appropriately
qualified, equipped & display
the finest standards of
presentation.
Staff uniforms are of course
infinitely flexible from
the conservative to the
outrageous, Bayleaf will
work with you to design
a service experience that
compliments your event
objectives.
Staffing ratios are always
negotiable however usually
present as follows:
Breakfasts 1:20
Lunches 1:20
Dinners 1:15
Cocktails 1:25
THE EQUIPMENT
Bayleaf Sydney commit to offering the best value in hire tables, chairs, linens, crockery, glassware
& kitchen equipment available. We have agreements in place with preferred suppliers to ensure our
clients receive the best quality equipment at a heavily negotiated discount.
THE VENUE
Bayleaf have an extensive network of industry & venue relationships throughout Sydney & the wider
regional area. From the simplest of requirements to the seemingly unobtainable, Bayleaf know
of a space that is right for your event. From boutique wedding venues to large scale conference
environments, Bayleaf will have a unique solution to meet your ultimate challenge.
From Christmas parties to corporate cocktail parties, Bayleaf commit to designing a personalised
experience for your guests which will both impress & inspire.
Water views, unique environments, warehouses, intimate venues, blank canvasses, CBD locations,
prestigious or exclusive spaces – Bayleaf know them ALL & are the inside traders when it comes to
venues you never thought existed….
© BAYLEAF 2016 P40
TERMS & CONDITIONS
“Bayleaf Services Pty Ltd as The trustee for Bayleaf Trust” is referred to below as
“Bayleaf Catering” will provide catering services under the rules & conditions set out
in this Event Contract & in the Event confirmation.
style food after your event, for you or your guests. BayleafSydney will provide
approximately 5% additional vegetarian options for those who don’t eat meat, all
other dietary conditions must be pre arranged seven (7) days before the event.
The payment by any person of any fees & charges for such facilities, & the issue
to any such person of any receipt for such sum &/or Confirmation of the Event
shall be deemed to be an acknowledgement & acceptance by such person of the
conditions contained herein. This Agreement will exist in conjunction with your final
Catering Proposal, based on your event information, & together form the basis of the
agreement.
limits on signage
deposit
& payment
A deposit of 20% of the total estimated amount is required to secure a particular date
& time to confirm your event. A deposit equal to the cost of 50% of the event value
including venue hire where applicable (the “Total Estimated Amount”) shall be paid
3 months prior to the event. Should written confirmation & deposit not be received
within this time period, Bayleaf Sydney reserves the right to cancel all reservations
held on the client’s behalf. Non-refundable prepayment of the balance of the Total
Estimated Amount representing the final guest numbers is payable 7 days prior
to the event date. If the balance of the Total Estimated Amount is not paid seven
(7) days prior to the event date, the client will be deemed to have cancelled the
event at that time. The client agrees that beverages will be charged according to
Bayleaf Sydney’s records of consumption, or at the agreed amount in the case of a
beverage package option being confirmed by the client. Any variations in beverage
consumption, any increase in confirmed numbers, extension of the event time & any
other agreed additional costs incurred are payable via credit card on the day of the
event. Outstanding accounts will be forwarded to Bayleaf Catering’s commercial
collection agents & an additional 10% of the total invoice will be charged to the
account. Any payments made using a credit card will incur a 3% administration fee.
The booking will be considered confirmed upon receipt of the deposit together with
signed Terms & Conditions.
event cancellation
If the event is cancelled more than 90 days prior to the event date, the client will
forfeit 50% the holding deposit. If the event is cancelled 90 days or fewer priors to
the event date, the client will forfeit the total deposit. If cancellation occurs less than
or equal to 7 days prior to the event date, the cancellation fee will consist of the 50%
of the total estimated cost of the event & deposit. If cancellation occurs less than
or equal to 7 days prior to the event date, the cancellation fee will consist of the
total estimated cost of the event & deposit. Where circumstances beyond Bayleaf
Sydney’s control prevent Bayleaf Sydney from fulfilling any obligations under this
contract, Bayleaf Sydney will be released from this contract without penalty.
late finish surcharges
A late conclusion (beyond that agreed in the event confirmation) will apply to all
events. Bump in & bump out charges may apply if these occur outside the allocated
hours for the event. A surcharge may be applicable for events extending into a
public holiday. Your proposal includes staff for the set up, service & pack up of the
event. Additional fees / or labour charges may apply at the discretion of the event
supervisor if functions extend beyond times agreed in writing.
confirmation of the number of guests
Minimum numbers for catering are required fourteen (14) days prior to the date of the
event. This number will be regarded as the minimum number to be invoiced. Guest
numbers for the event will be specified in the event confirmation & required seven
(7) days prior to the event date. The cost of the event & venue hire specified in the
confirmation will be considered the minimum total cost of the event & venue hire.
This agreement will exist in conjunction with your final catering proposal, based on
your event information, & together form the basis of the agreement. In the event of a
reduction by more than 5% of guest numbers from the guest numbers stipulated in
the event confirmation, 95% of the per-guest costs specified in the event confirmation,
plus venue hire & any subsequent variations, will be invoiced. Increases in guest
numbers made less than 7 days prior to the event date may be subject to a premium.
In the event of an increase in guest numbers, additional guests will be catered for at
the total per-guest cost determined by reference to the event confirmation. Increases
in guest numbers made less than 7 days prior to the event date may be subject to a
premium.
minimum numbers
All menus are priced on a minimum number of 50 guests, numbers below 50 guests
will incur a 20% surcharge.
breakages
/ loss of equipment
Our staff take care when using equipment however accidents do happen. We
will take responsibility for breakages or losses incurred by our staff, however any
equipment that is supplied for the use of our client (crockery, cutlery, glassware etc)
that is accidently lost or broken will be charged at full replacement cost.
images
& photography
Bayleaf on occasions photograph the service provided by our team for use in Bayleaf
promotional material & staff training. Please advise seven (7) days prior if this is not
appropriate.
confirmation of event details
If the signed confirmation of the event & payment for the deposit amount are not
received in accordance with the terms stipulated herein, Bayleaf Sydney reserves the
right to cancel the contract & enter into alternative agreements for the date of the
event.
& decoration
Any goods, property or materials brought in by or on behalf of the client are the
responsibility of the client & must be removed from the premises by the client at the
completion of the event. Failure to do so may incur additional charges.
delivery
& collection of goods
All deliveries & collections of goods to or from Bayleaf Sydney or its venues on the
client’s behalf will be made only with prior arrangement. All deliveries must be clearly
marked with the name of the event. Bayleaf Sydney will take all reasonable care but
accept no responsibility for items delivered or left for collection.
smoking at bayleaf catered venues
Smoking is not permitted in catered venues. Clients, their guests & staff may use
balconies & outside areas to smoke.
indemnity
The client uses & occupies the event venue, including but not limited to the area of
the event venue in which the event is conducted, at their own risk. The Client hereby
indemnifies Bayleaf Sydney & agrees to keep Bayleaf Sydney indemnified, against
all actions, suits, proceedings, claims & demands, damages, costs & expenses
whatsoever which may be taken or made against BayleafSydney &/or incurred
arising out of injury or damage to any person or property from or during the use of
Bayleaf Sydney’s facilities referred to in this agreement & the event confirmation. If
the caterer is unable to comply with any of the provisions of this agreement by virtue
of any cessation or interruption of electricity, gas supplies, industrial disputes, plant
or equipment failure, unavailability of food stuffs or other unforeseen contingency or
accident, the caterer reserves the right to cancel the booking & refund the deposit at
any time without the caterer having any further liability to the client.
responsible service of alcohol
Bayleaf follow the National Alcohol Beverage Industries Councils guidelines on the
Responsible Service of Alcohol. Our staff members are instructed not to serve any
alcoholic beverages to guests under the age of eighteen (18) years, or to guests in
a state of intoxication. Bayleaf’s policy is to serve guests in a responsible, , friendly &
professional manner. The right to discontinue liquor service is reserved by Bayleaf.
Bayleaf reserves the right to exclude persons, without liability, from an event.
security
If in our professional opinion it is necessary to employ staff for the purpose of
maintaining security at any event to be held, the cost of employing such staff shall
be added to the function charge payable by the client.
responsibility for damage
Neither Bayleaf Sydney, nor any Bayleaf Sydney employee shall be liable for any
loss or damage sustained by the client, the client’s guests, or by any person, firm or
corporation supplying the client. The client shall be responsible for making good any
damage or loss caused to the event venue & Bayleaf Sydney’s, furniture, fittings &
equipment arising out of or in the course of the client’s event.
emergencies
& industrial action
Bayleaf Sydney may cancel this agreement at any time if there exists an
emergency or threat of danger to any person or of damage to property (or as a
result of such damage or danger). Similarly this agreement may be cancelled at
any time if the use of the Event Venue is prohibited or hindered by any industrial
action. Deposits paid by the client would be refunded or such proportion as is
appropriate.
government by-laws
The client shall conform to the requirements of the Local Government Act & any
other relevant act, by-laws, rules or regulations & shall be liable for any breach of any
such act, by-laws, rules or regulations.
disorderly conduct
Bayleaf Sydney will not permit or suffer any riotous, disorderly, offensive or improper
conduct in any of the event areas inside or adjacent to the event venue or in its
confines. Any person believed to be under the influence of alcohol or involved
in any riotous, disorderly, offensive or improper conduct will be escorted off the
premises. Bayleaf Sydney has a Responsible Service of Alcohol Policy. It is illegal to
serve alcoholic beverage to any person in a state of intoxication & as such Bayleaf
Sydney reserves the right to refuse service to any such persons &/or request their
departure from the premises. It is illegal to serve alcoholic beverage to any person
under eighteen years of age & Bayleaf Sydneyreserves the right to request suitable
identification to this end.
noise
& music
All amplified music played in the event venue are subject to specific local noise
constraints. For all events, noise levels shall comply with the local council
guidelines. Breaches of these noise agreements may result in a financial premium
being levied. The additional charge will be determined & applied by Bayleaf Sydney
management.
pricing
All prices quoted are exclusive of GST
supply of catering services
All catering services including food, beverage, wait staff & catering equipment is to
be supplied exclusively by Bayleaf Sydney, unless by prior written agreement. With
the strict food safety plan we have in place, we are unable to provide “doggy bag”
© BAYLEAF 2016 P41
Since Apollo
could no longer
take her as his wife,
he vowed to tend
her as his tree &
promised that her
leaves would decorate
the heads of leaders
as crowns. Apollo
also used his powers
of eternal youth &
immortality to render
her ever green.
apollo & daphne
THANK YOU
BAYLE AF
EV E N T CAT ER I NG
ph. (02) 9669 1144
[email protected]
www.bayleaf.com.au
po box
7407
alexandria nsw
2015

- BAYLEAF

Transcription

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