Dux Gutz Catering

Free-range eggs, cream, nutmeg, cheddar cheese, encased in flaky pastry with either: bacon & herbs or a sauted vegetable medley.

Warm English muffin filled with either: Bacon, egg, baby spinach, house relish, garlic aioli; or Garlic roasted mushrooms, roast peppers, baby spinach, & house relish (vg).

Chef’s choice, such as: Zucchini, fetta, and lemon thyme; Roast peppers, potato, rosemary, and cheddar.

Selection of seasonal fruits either as a platter (6 pieces per serve), or as a skewer (4 large pieces per serve), plus fruit garnish.

Warm croissants filled with either: Confit pork, swiss cheese, & fruit chutney; or Brie cheese, lightly pickled veg, house relish (v).

Whole milk yoghurt, berry compote, toasted coconut, and almonds.

Served with house jam and vanilla cream.

Selection of flavours such as chocolate & orange; apricot, coconut & almond; spiced oats & sultanas.

Selection of house made cakes & slices, such as cherry ripe slice; carrot cake with mixed spice icing; orange & polenta cake with orange blossom icing; chocolate beetroot cake with dark chocolate ganache; kaffir lime slice with toasted coconut.

Chef's choice, such as: tomato, herbs, and cheddar; zucchini, fetta, and lemon thyme.

Chef's choice of flavours, such as: Chocolate, raspberry, and almond; Apple and cinnamon; Blueberry, coconut, and kaffir lime.

12-hour confit pork finished with 5-spice, ginger, & chilli, served with kimchi fried rice & green peas.  

Individually packed in hot noodle boxes.
including biodegradable forks and napkins.

Served with house relish

Slow-cooked pepper beef with pearl barley, red wine & tomato;
Seared chicken with sweet potato, leek, & green peppercorn sauce;
Confit pork with sauerkraut & potato.    

Fillings include: confit pork; herb corned beef; seared chicken breast; peppered beef; red slaw with lime and spring onion; lightly pickled carrot; beetroot with fennel seeds; sauteed zucchini with lemon zest; vintage cheddar cheese; avocado and lime; roast peppers with garlic and lemon thyme. 

Fillings include: confit pork; herb corned beef; seared chicken breast; peppered beef; red slaw with lime and spring onion; lightly pickled carrot; beetroot with fennel seeds; sauted zucchini with lemon zest; vintage cheddar cheese; avocado and lime; roast peppers with garlic and lemon thyme 

Polenta crusted arancini with choice of: Tomato, herb and chilli; Mushroom, blue cheese and thyme. Served with confit garlic aioli. 

Ground lamb, onion, garlic, spices, lemon, and herbs, served with spiced yoghurt. 

Garlic and thyme marinated prawns, skewered with chorizo, seared, and finished with lemon and herbs. 

Served with house relish. Choice of: Slow-cooked peppered beef; Lemongrass and chilli chicken;
Kaffir lime pork.  

Served with house relish. Choice of: Pork and fennel; Thai chicken; Traditional beef. 

Seared chicken skewers coated with sumac, garlic, and herbs, and finished with lemon.

Spinach, tomato, herbs, blue cheese, parmesan, and cheddar cheese puff pastry wheels.

Crispy filo triangles filled with chef's selection, such as: Spiced sweet potato, fresh coriander and lemon; Mushroom with green peppercorns and thyme; Roast pumpkin with lemongrass, chilli, and kaffir lime. 

Seasonal fresh vegetables, fried golden in a spiced besan flour batter, and served with house chutney. 

Vietnamese rice paper rolls with soy, chilli, and lime dipping sauce: Sesame and lemongrass chicken; Garlic and ginger prawns; Chilli and coriander beef; Chilli and sesame tofu (vg). 

Cured and house-prepared meats, grilled and marinated vegetables, olives, crusty sliced bread. 

Selection of cheeses, with fresh and dried fruits, nuts and crackers.

House dips with vegetable sticks, spiced nuts, & corn chips.