Norwood Catering Services

Tina Eisermann

0435 783 716


Catering   Weddings  |  Corporate  |  Functions



Hand crafted cocktail morsels to impress your guests.

Carpaccio Beef

Carpaccio beef fillet with truffle oil, Reggiano parmesan, avocado puree, served on a toasted rye croutons.


Goats Curd

Creamy goats cheese with slow cooked Vino Cotto caramelised onions served in a buttery pastry cup



Spanish Prosciutto with caramelised pears, whipped french blue cheese cream a top a toasted baguette round.



Smoked Salmon

Smoked Australian Salmon with a mustard, dill and cream cheese mousse a top a pea and caper frittata. 


Pumpkin Quinoa

Quinoa vessels with a seasonal vegetable medley, cranberries, seeds, roasted pumpkin, finished with a herbed yoghurt.



Fresh Australian oysters with your choice of sauces:

- Gruyere and Speck

- Classic Kilpatrick

- Assorted Fresh


Peking Duck

Asian style Peking duck with a cucumber and sesame pickle finished with crispy shallots and toasted sesame seeds in a crisp pastry tart.


Pulled Lamb

Pulled spring lamb with goats curd, roasted capsicum medley, minted yoghurt, finished with a dukkah crust.


Asian Prawns

Australian prawns with Asian flavours of sweet soy, black sesame, lime and fresh seasonal herbs.


Forest Mushrooms

Rich and creamy forest mushroom duxelle topped with persian fetta and garden thyme, in a crisp pastry shell


Olive Garden

Olive tapenade with sweet grape tomatoes, basil leaf, and goats curd or avocado.


San Choy Bau

Chinese style seasoned beef, chicken or pork in a crisp lettuce cup with a sweet asian dressing and sesame seeds.



Single mouthful portions of delicious tastes of the world.



Creamy goats cheese mousse with roasted beetroot and walnut butter crumb.

O-Toro Tuna

Sashimi tuna with a Miso skordalia, toasted black sesame seeds, radish and finished with spring onion oil.



Tarragon Chicken

Roasted chicken breast with creamy potato, crispy german speck bacon, finished with a lemon and tarragon aioli.


Nuoc Cham Pork

Crackled pork belly in a Vietnamese Nuoc Cham dressing topped with a cucumber, apple and radish salsa.

Miso Eggplant

Miso glazed tender eggplant with zesty hommos and finished with a dry roasted broad bean.