alternate drop

A dining style that combines elegance, ease, and a little element of surprise.

There’s something timeless about a sit-down meal where every guest is treated to a plated dish that feels as though it was made just for them. 

Our Alternate Drop Menu delivers exactly that — a dining style filled with elegance, anticipation, and variety.


Guests are served a rotating selection of entrées, mains, and desserts, so there’s always a delightful surprise at the table. This style of dining keeps the energy flowing while ensuring your guests enjoy a smooth, well-paced meal.



Perfect for weddings that want to capture the feel of a fine-dining restaurant, alternate drop service combines the beauty of tailored, plated dishes with the ease of streamlined service. Each plate is thoughtfully crafted by our chefs, balancing bold flavours, fresh produce, and elegant presentation to impress your guests from first bite to last.


included

  • Choice of 2 entrées, mains or desserts served alternately to your guests
  • Service to the table by our experienced Creative Crew
  • Dietary requirements catered for with advance notice.


choice of 2 entrees, 2 mains & 2 desserts
Served Alternately by Creative Cater Staff


1 COURSE (MAIN) from $59.00* p.p.
2 COURSE from $86.00* p.p.
3 COURSE from $106* p.p.
ADD PRE-DINNER BREAD OPTION HERE $6.50 p.p.


PLATES & CUTLERY NOT INCLUDED - QUOTE ON REQUEST (*PRICING EX. GST & DELIVERY)

MENU OPTIONS

BREAD

Served as share plates to your table

  • Stuffed Camembert Ciabatta
  • Confir Garlic and Cheese Foccacia
  • Margarita Flatbread with maple balsamic glaze
  • Roasted beetroot and olive bread with truffle butter


Entrée

  • Spiced Pork Belly with apple slaw & chilli caramel (GF, DF)
  • Pumpkin & Ricotta Tartlet with caramalised onion jam, baby rocket & balsamic glaze
  • Brisket Wellington. Pulled slow cooked brisket with mushroom duxelle, wrapped in crisp pastry with bacon dust & smokey tomato relish
  • Moroccan Chicken Arancini with a carrot & cumin puree, saffron yoghurt & mint (GF opt.)
  • Prawn & Chorizo Skewers with a lemon & herb pearl cous cous with spicy capsicum sourcream and crispy shallots (GF opt.)
  • Meatlover Spring Roll with a maple sweet potato puree, onion relish & Chipotle drizzle


MAIN

  • Confit Chicken Maryland. Crisp confit leg quarter served on truffle polenta with caramalised onion jus, roasted baby carrots and charred asparagus (GF)
  • Cape Gril Sirloin served on smoked paprika, smashed chat potatoes with honey roasted beetroot, garlic butter & parmesan corn ribs with bernaise sauce (GF)
  • Grilled Chicken Supreme stuffed with spinach and ricotta, maple sweet potato wedges, roasted zucchini and bacon dust, with a basil cream sauce (GF)
  • Wild Mushroom & Truffle Rissotto. Creamy arborio rice with wild mushrooms, truffle oil & parmesan with asparagus & crisp sage (V) (GF) (Vegan opt.)
  • Pancetta, Sage & Parmesan Crusted Pork Loin with caramalised pumpkin puree, buttered asparagus & apple veloute (GF)
  • Tandoori Lamp Rump with sweet potato and zucchini tart, honey roasted beetroot & Tzatziki riata (GF)
  • Herb Parmesan Crusted Eye Fillet, accompanied by confit garlic & rosemary buttered Kipfler potatoes, blistered cherry tomatoes,
    broccolini and a brandy & green peppercorn jus (GF)


Dessert

  • Salted Caramel Espresso Mousse. Layers of caramel mud cake and rich salted caramel mousse, encased in a dark chocolate shell. Topped with an espresso glaze and fudge crumble 
  • Ricotta & Nutmeg Cheesecake Croissant Cup. A baked ricotta and nutmeg cheesecake nestled in a flaky croissant pastry cup, finished with vanilla bean figs, caramelised pecans, and a warm honey caramel drizzle.
  • Hazelnut Chocolate Fudge Tart (GF). A flourless chocolate cake meets hazelnut custard inside a hazelnut torte tart shell. Dusted with chocolate soil and served with vanilla bean anglaise. (GF)
  • Strawberry Shortcake Stack. Layered shortbread biscuits, strawberry cinnamon compote, and vanilla crème légère, topped with a soft pink madeleine.
  • Honey Joy Panna Cotta Lamington. A vanilla honey sponge soaked in corn flake pannacotta rolled lamington-style with coconut, finished with violet crumble crackle, cornflake crumble, and a drizzle of golden honey.