Spice Curry House

Our Catering Credentials

Amirouche and Duncan have pooled their catering experience and resources in order to bring an entirely new and innovative approach to the provision of catering services.

Our philosophy is unique.  Rather than just providing a selection of food and service, we strive to gain an understanding of the objectives of your event or reception and tailor a food and service offer that helps you achieve those objectives:

• We prepare a tailor made innovative menu that will match not only your guests tastes, but will focus on leaving a lasting impression on your guests
• We endeavor to match our waiting staff to your requirements through placing staff with the appropriate language skills (most of our staff are at least bi-lingual)
• Prior to every event, we sit down with our client and discuss every possible detail which we then follow up with a specific all inclusive quotation which ensures there are no nasty surprises
• Provide all necessary official documentation as required
• Leave your kitchen as clean or cleaner than when we first arrived
• We do all pre-preparation of the food at the restaurant then cook fresh on site.  We do not bring pre-heated food to your function
• We are able to provide whatever style of food you require.  While the restaurant specializes in curries, Amirouche and Duncan are well versed in a wide variety of food styles and we are happy to provide for whatever special requests you have.

The success of your fine dining formal dinner, cocktail party, buffet, barbeque or drinks party is more often than not judged by the standard of the catering.  Whether it be for 6 guests or 600 guests, it would be our pleasure to work in partnership with you to ensure your event is a resounding success.

We have included a couple of SAMPLE menus below:

Sample fine dining menu

Entree 

• Trout mousse stuffed with shrimp and dill.  Served with a lemon tarragon zabayone sauce with king prawns.

Main course

• Fish roulade in fennel confit and herb sauce
• Sauteed carrot with honey and sesame
• Fantail roasted potato
• Fresh bread rolls - Baked on site

Dessert

• Mini apple charlottes with a caramel sauce

Petit four

• Orange chocolate truffles and biscotti

Sample cocktail reception menu

Cold

• Blinis
  • Topped with a Thai Salmon gravadlax
• Peking Duck Tartlets
  • Fresh baked savoury pastry cups filled with peking duck
• Smoked beef tarts
  • Mini parmesan flavoured tarts filled with sour cream, smoked beef and artichoke heart
• Crispbread
  • Served with a smoked aubergine caviar

Warm

• Mini Filet mignon
  • Cooked medium rare and served with a black bean sauce
• Chicken rolls
  • Stuffed with sundried tomatoes and goats cheese
• Almond cheese balls
  • Light cheddar cheese balls infused with blanched almonds
• Prawns
  • Tempura prawns served with a ponzu sauce

Dessert item

• Peach brulee in pastry cups 
• Chocolate truffles

Sample buffet menu 

• Canapes
• Vegetable samosa
• Buffet
• Gado Gado
• Vegetables and hard boiled eggs with a peanut sauce
• Beef Rendang
• The “Spice” beef rendang that you know and love
• Ayam Petis
• Chicken in a shrimp sauce
• Prawns with ketchap manis
• Prawn skewers marinated in sesame, soy, ginger and garlic and grilled with a ketchap manis
• Nasi Goreng
• Long grain rice with beef and chicken strips along with onion flakes and garlic
• Prawn crackers
• Dessert
• Coconut crème caramel
• Tiramisu – by Carla!
• Petit Four
• Mixed - chocolate truffles and biscotti

White chocolate and pistachio parfait