• Smoked trout ravioli with lemon myrtle & dill cream sauce & parmesan shavings

• Pulled pork fried enchiladas with refried black beans topped with corn & avocado salsa

• Savory braised beef with eggplant, red wine & rosemary

• Barramundi cakes with potato & shallots with pineapple salsa & lime aioli GFA

• Aromatic Malaysian coconut curry with prawns, local fish, crispy fried shallots GF

• Spanish Paella with prawns, mussels & fish, spicy chorizo, lemon & red peppers GF

• Spanish Paella with chicken and chorizo GF

• Roast chicken tagine with Moroccan flavours, seasonal vegetables GF

• Greek style beef stifado with potato, red wine & tomato GF

• Traditional meatballs with slow roasted tomato & basil sauce GFA

• Beef brisket with organic Swiss Brown mushroom & rich gravy

• Slow cooked lamb with pomegranate glaze, toasted pistachios & feta sauce GF

• Baked NZ Hoki pastry pie with creamy garlic & capers GFA

• Thai beef salad with coriander and chilli GF

• French style chicken with white wine, thyme & bacon GF

• Seafood mornay with fresh parsley, lemon topped with mashed garlic potatoes GF

• Roasted chicken, caramelised onion, fennel, burnt butter sauce with orange dust GF

• Barramundi baked in saffron, homemade preserved lemons & green olives GF

• Lamb shoulder braised with saffron, dates, cinnamon, onions & roasted almonds GF

• Salmon bake with caramelised fennel, dill, cream, white wine & Gouda GF

• Chicken baked with Romesco sauce, topped with a sweet, toasted almond crumb

• Fried zucchini flowers filled with goats’ cheese, honey, rocket & pine nut pesto VGT

• Caramelised leek, pumpkin, Brie cheese, maple pecan tart VGT or VG

• Beetroot ravioli with goat’s cheese, slow roasted tomato and leek sauce VGT or VG

• Wild mushroom & rocket risotto with basil oil & Parmesan VGT or VG, GF

• Mushroom, chestnut, rosemary wellington in crispy puff pastry VGT or VG

• Mac & cheese with crispy sourdough and kale breadcrumbs VGT or VG

• Thai-style satay noodles with pan fried tofu, veg, lime & crispy peanuts VG GFA

• Big Caesar salad, shiitake bacon, croutons, Parmesan, toasted capers VGT or VG

• Harissa roasted eggplant, black lentil & tomato herb sauce VGT or VG

• Halloumi stuffed portobello mushrooms with butter, capers, parsley & lemon topped with crispy sourdough breadcrumbs VGT

• Spinach, ricotta and roast pumpkin cannelloni with parmesan and pesto VGT

• Gnocchi with roast tomato, basil and pine nuts VG

Sides

• Roast vegetable salad with fig, brown rice, almond & rosemary vinaigrette VG

• Herbed couscous salad with seasonal vegetables & lemon VG

• Fried cauliflower salad with sweet & spicy sauce VG

• Tuscan kale with green apple, roast cashews & truffle tahini dressing VG

• Maple fennel carrots with crispy chickpeas VG

• Petit pea salad with feta, fresh mint & rocket VGT

• Tomato salad with garlic and mozzarella, basil & caper dressing VGT

• Organic Swiss Brown mushrooms with thyme & lemon VG

• Turmeric fried potatoes, spring onions & fresh herbs VG

• Kale, fresh herb and cherry tomato tabouli VG

• Charred seasonal Asian greens with chestnut, cashews and sweet soy drizzle VG

• Potato salad with capers, mayo, Dijon & lemon zest with fresh dill VGT

• Organic market garden salad, with the freshest seasonal greens & edible flowers VG

• Roast cauliflower, sour cream, roasted cashew & chilli dressing VGT

• Charred broccoli with butter & chilli, olives & preserved lemon VGT

• Kale salad with cos, pickled dates & toasted pepitas, cashew dressing VG

• Sweet potato fries with smoky garlic salt & crème fraiche drizzle VGT

• Charred romaine with green goddess dressing & pickled pink shallots VG

• Citrus salad with saffron and toasted fennel seed dressing & goat’s cheese VGT

• Gratin dauphinois potatoes with onion, thyme and nutmeg VGT

• Skordalia of puree potatoes, almonds, lemon, garlic, parsley VGT

• Fattoush salad with pita, parsley, feta, tomato, lemon & sumac VGT

*Please specify if you prefer the gluten free and/ or dairy free versions of

sides. Most are already gf.

Includes

Bread rolls with butter or sourdough bread

*Our menus include organic produce from the Pachamama market garden as well as locally sourced produce.

*Some menu items are seasonal and may not be available at the

time of your event eg figs, zucchini flowers and celeriac

Dessert from $10.50 pp + gst

• Honey cake with orange syrup

• Chocolate brownies with raspberry

• Lemon and passionfruit cheesecake

• Individual sticky rice pudding with mango

• Apple pie cake with almond and sweet cream

• Traditional chocolate cake with berry sauce

• Lemon cake with macadamia and coconut frosting

• Vegan sweet ginger slice with blackberry and coconut

• Wedding cakes available upon request

Please let us know if you require all vegan or all gluten free menus.

VGT Vegetarian

GF Gluten free

VG Vegan*

GFA Gluten free available

*Most dishes can be adapted to be vegan, vegetarian or gluten free

E.g. We can do a vegan Paella instead of a seafood one.

Price Includes

• Chef and waitstaff for food service

• All cooking and serving equipment

• Canapé napkins

• Tea and coffee station or service

• Cake cutting and service

• (excludes GST)

Menu is finalised one month before the event so as to use the best seasonal ingredients.

Extras

Pachamama may need to charge for extra equipment such as portable ovens, tables and cool rooms if required for your event.

Travel to events is charged at $1.50 per km outside of our 20km radius from Killcare.

Mismatched vintage plates and cutlery from $4.50 pp

Please let us know if you require all vegan or all gluten free menus.

Staff

Wait staff ~ $50 per hour per person

Bar staff ~ $60 per hour per person

Bar set up ~ Please enquire

Flowers and styling ~ Please enquire

Thank you so much for choosing Pachamama Catering. We are excited to help you create a memorable event with delicious, sustainable food and exceptional service. Below is everything you need to know to plan your catering experience with us.

To Book

Explore our menus and submit an enquiry through our website or email us at pachamama2257@live.com. You can also call us directly and speak to a person.

To help us get started, please provide the following details:

~Event date and time

~Event location

~Number of guests

~Menu preferences or type of food you’re interested in

We will help you to design the perfect menu, incorporating the style and look and determining the ideal quantities for your event. If you’re working with a specific budget, let us know—we’re happy to customise a solution to suit your needs.

Booking Confirmation

Once you have decided on your package, we will email you a quote with details for making a deposit. A non-refundable deposit of 30% of the quoted function value is required to confirm your booking.

A final invoice will be issued once final numbers are provided and any extras including all staff.

Number of Guests

We require confirmation of final numbers 14 days prior to the event. We can accept an increase in final numbers, increases will be charged accordingly. A decrease in numbers within 14 days of the event will not lead to a decrease in your final balance; however, we can offer a credit for additional food. Remember, you may want to include your photographer and band/ musician in your guest numbers.

Final Payment

Final payments for events are required 7 days before the event.

Cancellations

All cancellations will result in the loss of deposit. If an event is cancelled within 7 days of the event, Pachamama will also charge for all staff booked for your event.

Once your deposit is paid, please email the following information to pachamama2257@live.com;

~Any special dietary requirements, names of guests with requirements,

~Address of event and location for parking our van, (close to kitchen please),

~Run sheet or time of food service, dessert etc

~Your name and phone numbers plus the phone number of our best contact on the day

~Contact person at the venue and number, if applicable.

Allergies and Dietary Restrictions

It is the responsibility of the client to inform Pachamama Catering of any allergies or dietary restrictions of their guests at least 14 days prior to the event.

*We kindly ask that you please keep all updates re menus, dietary etc to email (not texts, social media messages) so we can keep track of everything in one place.

Kitchen

Please ensure the venue kitchen is ready for us by making sure all benches are cleared and wiped down. All food preparation is done off-site in our commercial kitchen, however, as we will be heating and serving dishes at your venue, we will require a clean kitchen for us to do our thing. Please also ensure we have space in the

fridge to store cold food items. Thank you for helping us make the food service run smoothly.

Delay Policy

If food service is delayed by more than one hour due to circumstances outside Pachamama Catering’s control extra charge may apply for staff and equipment hire. As well as costs, food presentation and freshness may be also affected by extended delays so we ask kindly that you ensure food service runs on time.