Two Sisters Catering


Rare Roast Beef on Croute, 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 a Mild Peanut Sauce 

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

Baby Chicken and Leek Pies topped with a Caramelised Onion Jam

Popcorn Chicken Cups served with a Blue Cheese Sauce

 Baby Potato Balls stuffed with Parmesan and Chives (V)

Smoked Salmon Parcels dressed with a 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


Lamb Shank with a Red Wine and Vegetable Reduction

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

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

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


Warm Flourless Pear Cake (GF)

Sticky Date Pudding served with a 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 a Homemade Aioli (V)

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

Traditional Homemade 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 dressed with a Greek Feta and Dill Yoghurt

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

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

Baby Chicken and Leek Pies topped with a Caramelized Onion Jam

Mini Home-made Vietnamese Pork Spring Rolls with Dipping Sauce

Southern Fried Chicken Drumettes served with a Blue Cheese Sauce

Eye Fillet layered upon Potato Rosti topped with a Bernaise Sauce

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

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

Miniature Filo Parcels of Slow Cooked Lamb Shoulder