Peake Catering | Events Menu
Innovation is always on the menu
The way to your guests’ hearts? Through their stomachs. Whether you’re gathering with friends and loved ones, or colleagues and head-honchos, our tastefully-designed menus are sure to impress. Browse our executive chef’s inspired creations, crafted with local, seasonally-inspired ingredients to satisfy your every whim and craving.
A Little Bit of Everything
Buffet Menu
Variety is the spice of life. Indulge in an epic assortment of edible pleasures with a buffet spread that includes everything from greens and grains, to carnivorous classics and sumptuous sweets. Brimming with colour, personality, and the season’s finest fixings, this heavenly spread makes certain your guests will go for seconds – but who’s counting?
Best suited for 25 guests and above.
gf - Gluten Free
df - Dairy Free
vgn - Vegan
vg - Vegetarian
nf - Nut Free
Buffet Salads
Minimum 25 guests | Priced per person
Baby Lettuce Caesar | 6 | nf/vg
garlic bread crumbs, grana padano, radish, tahini caesar dressing
Crispy Lentil Salad | 7 | gf/vg
cabbage, kale, French lentils, almonds, castelvetrano olives, cucumbers, pepperoncini, toasted cumin & preserved lemon dressing
Peake House Greens | 6 | gf/nf/vgn
organic garden greens, cucumber, cabbage, soaked cranberries, grape tomatoes, shredded carrot, toasted pumpkin seeds, white balsamic vinaigrette
Harvest Grains | 7 | vg
chicchi di farro, garbanzo beans, heirloom tomatoes, sultanas, almonds, feta, parsley, mint, caramelized shallot & cider vinaigrette
Shaved Brussels & Kale | 6.5 | gf/vgn
cucumber, celery, edamame, basil, candied pecans, lemon pomegranate dressing
Tuscan Pasta | 6.5 | vg
roasted broccoli, red pepper, sundried tomato, kale, parmesan, creamy basil dressing
Arugula & Spinach | 6.5 | nf/gf/vgn
radicchio, shaved fennel, red onion, celery, hemp hearts, caramel apple dressing
Quinoa Tabbouleh | 6.5 | gf/nf/vgn
organic tricolour quinoa, tomato, peppers, cucumber, parsley, mint, fresh lemon, extra virgin olive oil
Buffet Vegetables & Grains
Minimum 25 guests | priced per person
Harissa Cauliflower | 6 | gf/vgn
green chickpeas, herbs, pomegranate molasses
Grilled Heirloom Carrots | 6 | nf/gf/vgn
maple balsamic glaze, mint, dill
Grilled Market Vegetables | 6.5 | nf/gf/vg
tahini gochujang dressing, herbs
Broccoli & Turnip | 7 | nf/gf/vg
winter mushroom cream, crispy shallots
Roasted Broccolini | 6 | nf/gf/vg
grape tomatoes, preserved lemon, sambal miso butter
Sautéed Green Beans | 6 | gf/vg
toasted almonds, orange beurre noisette vinaigrette
Creamy San Marzano Pasta | 5.5 | nf/vg
lumache, roasted red peppers, basil, grana padano
Farro Risotto | 7.5 | nf/vg
butternut, sage, fresh herbs, reggiano
Fingerling Potatoes | 5.5 | gf/nf/vgn
roasted shallots, grilled lemon & herbs
Truffle Pomme Puree | 6 | gf/nf/vg
yukon gold potato, white truffle
Buffet Entrées
minimum 25 guests | priced per person
Roasted Free Run Chicken | 19 | df/gf
herb & citrus marinade, romesco sauce
Arctic Char | 28 | df/gf/nf
orange & honey marinade, chili, scallion, sesame
Grilled BC Salmon | 30 | df/gf/nf
calabrian chili salsa verde, garlic crisp *not drop off suitable*
Tiger Prawns | 19 | gf/nf
shallot & garlic butter, chili, lemon, herbs
Slow Braised Beef Short Rib | 29 | df/gf/nf
fried garlic salsa verde, red wine jus
Cider Brined Pork Loin | 23 | df/gf/nf
brown sugar glaze, smoked bacon, caramelized pearl onions
Vegetarian Entrées
minimum 12 guests | priced per person
Slow Roasted Cabbage | 14 | gf/nf/vgn
local mushroom arrabiata, roasted grape tomatoes, torn basil, nutritional yeast
Roasted Cauliflower | 14 | gf/nf/vgn
eggplant, white coconut curry, cilantro
Kale & Green Chickpea Cakes | 13 | gf/nf/vg
mint & lime coconut yogurt
Chef Attended Carving Stations
additional chef required | minimum 50 guests
Grass-Fed Beef Coulotte | 25 | df/gf/nf
salsa verde, green peppercorn sauce
Roasted Leg of Lamb | 29 | gf/nf
crispy parsley & mustard crust, lamb jus
Carved AAA Prime Ribeye | 37 | df/gf/nf
salt crusted, sauce bordelaise
Porchetta | 24 | df/gf/nf
gremolata, roasted apple mustard
Buffet Sweets
minimum of six per variety | priced per item
Passionfruit Bar | 3.5 | nf/gf/vgn
coconut shortbread, tajin
Classic Cheesecake | 3.5 | nf/gf/vg
apple butter
Blackberry Date Bar | 3.5 | nf/gf/vgn
date jam, oat crumble
Jasmine Tea Mousse | 3.5 | nf
fig, white chocolate
Lemon Meringue Tart | 3.5 | gf/nf/vgn
raspberries
Macaron | 3.5 | gf/vg
seasonal flavours may include raspberry, chocolate, pistachio, salted caramel, lemon, vanilla bean
Marquise Praline Tart | 3.5 | vg
praline caramel, chocolate ganache
Dark Chocolate Entremet | 3.5 | nf/gf/vg
confit raspberry
Smore’s Bar | 3.5 | nf/vg
morita chili, caramel, ganache
Yuzu & Chocolate Cake | 3.5
sable, cashew crunch
Seasonal Fruit Platter | df/gf/nf/vgn
S 70 (serves 10) | L 115 (serves 20)
fresh berries, pineapple, cantaloupe, honeydew, oranges, grapes