The heart of any memorable catered event lies in its menu. The range of events that Two Sisters Catering provides is diverse. Every function is unique, as are their menus.

Whether you are envisioning a lavish multi-course sit-down meal, a casual buffet-style gathering, or canapés that keep on coming, we offer a diverse palette of menu options and service styles that each contribute uniquely to the overall ambiance of your event.

Our team will work with you to understand your vision, guiding you to design a menu that aligns with your vision. We provide a range of styles to suit your needs and can accommodate dietary requirements, subject to a minimum of 7 days’ notice, before your event.

From vegetarian and vegan options, coeliac and gluten-friendly, to allergy considerations, we pride ourselves on the ability to design alternative options for your guests, ensuring they don’t miss out and can indulge without reservation. Contact our team today to assist you in creating the perfect menu for your special occasion.

A sample collection of menus and styles are highlighted below. Please be aware these are sample menus only, an insight into the extensive range there is to offer.

Vegetarian (V) and Gluten-Friendly (GF)

CANAPés

Rare Roast Beef on Croûte, with Beetroot and Horseradish Relish

Slow-Roasted Pork Belly on Spiced Apple, drizzled with a Vinegar and Sage Reduction, presented on a Porcelain Spoon (GF)

Thai Satay Chicken Kebabs served with Mild Peanut Sauce 

Italian Veal and Pork Meatball Skewers accompanied with Tomato Sugo (GF)

Baby Chicken and Leek Pies topped with Caramelised Onion Jam

Popcorn Chicken Cups served with Blue Cheese Sauce

 Baby Potato Balls stuffed with Parmesan and Chives (V)

Smoked Salmon Parcels dressed with Citrus Vinaigrette

Semi Sun-dried Tomato and Pumpkin Risotto Cakes topped with Garlic Aioli (V)

Individual Caramelised Onion, Fetta, and Cherry Tomato Tarts (V)

Home-made Chicken, Sesame, Coriander, and Lemon Grass Dumplings served with a Light Soy

MAIN COURSES

Succulent Roasted Lamb Shoulder on Creamy Mash

Roasted Mustard and Garlic Crusted Sirloin of Beef served with Red Wine Jus

Thyme, Macadamia, and Parmesan Encrusted Chicken accompanied with Creamy White Wine and Lemon Sauce

Tornadoes of Eye Fillet served on Potato, Parmesan, and Chive Cakes topped with Sautéed Mushrooms and Sticky Cabernet Jus

Pistachio and Fig Stuffed Loin of Lamb

Citrus and Ginger Basted Oven-Baked Atlantic Salmon Fillet on a Bed of Sweet Potato Mash (GF)

8-Hour Slow-Cooked Beef Cheek in a Cherry Tomato and Red Wine Reduction

Apple, Sage, and Fig Jam-Stuffed Roasted Pork Loin served with Seeded Mustard and Honey Sauce

Maple and Chilli-Glazed Chicken served on a bed of Pumpkin, Spinach, Roasted Peppers, Quinoa and Brown Rice

All meals served with freshly baked dinner rolls and seasonal vegetables

DESSERTS

Warm Flourless Pear Cake (GF)

Sticky Date Pudding served with Butterscotch Sauce and Cream

Vanilla Bean Panna Cotta served with Short Bread Crumble and Raspberry Sorbet

Home-made Decadent Chocolate Ripple Squares

Zesty Lemon Curd Tart

Warm Bread and Butter Pudding served with Vanilla Custard

Individual Meringue Nests filled with Passion Fruit and Berry Crème (GF)

Apple and Custard Crumble served in a Home-made Short Crust Base

COCKTAIL STYLE

Potato, Mint, and Zucchini Croquettes served with Home-made Aioli (V)

Butter Chicken Curry on a bed of Fragrant Jasmine Rice served in individual Bamboo Boats (GF)

Traditional Home-made Baby Cheeseburgers

Steamed Bao Buns filled with Sticky Cha Siu Pork and Asian Coleslaw

Slow Cooked Home-made Brisket Pies

Pumpkin, Spinach, Roasted Pepper, Quinoa, and Brown Rice Bowls topped with Pulled Moroccan Lamb and dressed with Greek Feta and Dill Yoghurt

Mushroom and Pumpkin Arancini Balls with Home-made Garlic Aioli (V)

Garlic Prawn Kebabs drizzled with Lime and Chilli Mayo (GF)

Baby Chicken and Leek Pies topped with Caramelized Onion Jam

Mini Home-made Vietnamese Pork Spring Rolls served with Dipping Sauce

Southern Fried Popcorn Chicken served with Blue Cheese Sauce

Eye-Fillet layered upon a Potato Rosti topped with Bernaise Sauce

Baby Lamb Cutlets with Rosemary, Honey, and Mint Jus (GF)

Beer-battered Flake with House-made Tartare and Fresh Lemon Wedge served in individual Bamboo Cones

Miniature Filo Parcels of Slow-Cooked Lamb Shoulder