Specialising in high quality regional Italian food, Ottima Catering can cater your dinner party, either sit down or buffet style. The list of selected dishes is a guide only and chef Bruno Mazzoni is happy to discuss and devise a menu to suit your occasion.
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Semolina Gnocchi with Gorgonzola Sauce
Entrées
- Spatchcock terrine with giardiniera and crostini
- Tuscan tomato tart
- Fresh vine ripened tomato, pecorino, caper, olive and basil tartlet
- Gorgonzola and fennel tart
- Goat’s cheese and leek tart
- Spinach or mushroom rotoli
- Duck polpettine
- Crespelle with a variety of fillings [eg mushroom, roasted vegetables, crab, etc] (pictured below)
- Ravioli with a variety of fillings [eg beetroot and paremsan; pumpkin and sage; potato and mint etc]
- Basil spaghetti with marinated quail and tomato
- Spaghetti alla carbonara
- Tagliatelle with ragu
- Bolognese Pappardelle with braised leg of lamb, lemon and mint sauce
- Semolina gnocchi with gorgonzola sauce
- Potato gnocchi with a variety of sauces
- Roasted Mediterranean vegetable lasagne
- Lasagne with ragu Bolognese
- Minestrone genovese
- Wild mushroom and spinach risotto
- Mussel and zucchini risotto
- Sauteed prawns with bruschetta, rocket salad and Salmoriglio (herb and lemon sauce)
- Roast capsicum stuffed with rabbit and mushroom ragu
- Mussels steamed in white wine, leek, chilli and garlic
- Spring pea and braised octopus salad with seared scallops
- Ribollita – Tuscan white bean and vegetable soup
- Farinata – Ligurian chick pea flour pancake
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Crespelle with roasted vegetables
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Crispy skin salmon with cucumber, orange and mint salad
- Lamb racks with orange scented risotto and green beans
- Crisp skinned chicken braised in red onion and sage with vegetable relish
- Cotechino sausage with braised Puy lentils
- Braised lamb shanks with couscous and gremolota [lemon, garlic and parsley sauce]
- Osso buco with Risotto Milanese
- Duck Maryland braised in fruit (apple, pear and orange) with celeriac puree and broadbeans
- Chicken cacciatore
- Casseoula – braised mixed meat and game with cannellini beans
- Duck braised in fruit
- Swordfish involtini stuffed with tomato, caper and parsley
- Slow roasted pork belly with tomato and honey glaze
- Roasted pork rack with rubbed spices and steamed vegetables
- Beef casserole cooked in Chianti, served with mash potato and green peas
- Parmesan and mustard crumbed veal with baby spinach, prosciutto, asparagus and cherry tomato salad
- Rabbit braised in rosemary, garlic and white wine
- Proscuitto wrapped chicken breast with pepperonata and potato cakes
- Crispy skin salmon with cucumber, orange and mint salad
- Grilled tuna with celeriac puree and roasted capsicum and pesto
- Roast spatchcock with sage and lemon stuffing served with potato puree
- Veal Saltimboca
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Beef casserole cooked in Chianti, served with mash potato and green peas
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Mixed Berry Tart
- Torronata semifreddo
- Baked pears with marsala, cinnamon and brown sugar with
mascarpone
- Zabaglione with savoirade biscuit
- Pear and almond tart
- Il Diplimatico – chocolate mousse and sponge cake
- Tiramisu
- Calciune [sweet ravioli] with chocolate and almonds served
with mascarpone and
- Fig pudding with butterscotch sauce
- Lemon tart
- Ancona orange syrup cake
- Chocolate and almond cake
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Il Diplimatico
Dinner parties are priced as follows, depending on menu and seasonal changes. Please discuss with us.
- 2 courses [entrée and main or main and dessert]: $35
- $60 per head
- 3 courses [entrée, main, dessert] $40
- $80 per head
- 4 courses [antipasti, entrée, main, dessert] $50
- $90 per head
The above costs include the services of our chef. If you
would like us to arrange service staff, the hourly rate is $35 per hour per
staff member.
$40 per head
Entree:
Spatchcock terrine with giardiniera and crostini OR
Mussel and zucchini risotto
Main:
Chicken in parsley and garlic sauce
Roasted Mediterranean vegetable lasagne
Mixed salad
Bread
Dessert:
Zabaglione OR
Tiramisu
$45 per head
Entree:
Semolina gnocchi with spinach and gorgonzola sauce OR
Crespelle (layered crepes with mixed roasted vegetables, pesto and bocconcini)
Main:
Prosciutto wrapped chicken breasts with pepperonata
Beef in Chianti
Roast rosemary potatoes
Mixed salad
Bread
Dessert:
Mixed berry tartlet with pastry cream OR
Ancona orange syrup cake with orange mascarpone and almond praline
Entree:
Sauteed prawns with bruschetta, rocket salad and Salmoriglio OR
Fresh tomato tartlet with pecorino cheese, capers, basil and olive oil
Main:
Roasted pork rack with rubbed spices (fennel, chilli, rosemary and garlic)
Slow roasted marinated lamb shoulder
Roasted rosemary potatoes
Zucchini in tomato
Mixed salad
Bread
Dessert:
Baked peaches stuffed with amaretti biscuits in peach
syrup OR
Il Diplimatico - a coffee sponge with chocolate mousse