Catered by Jacqueline

I only do delicoius

Your private in house dining starts here.

For Weddings and events you can choose two courses from each section for a alternate drop.

Formal Dinning Menu

If you thought it was impossible to serve your guests a sumptuous
 three-course meal without lifting a finger, then you were mistaken.

With our expert events & catering team, you can transform your next function into an event to remember.

Whether your event is a casual lunch or a formal black-tie dinner, we can help you create the perfect occasion.

We can tailor a menu especially for you incorporating delicious entrées, mains & of course a decadent array of desserts.

Table top requirements are available to hire.

First Course

Free range chicken & Plantagenet pork terrine, organic fig chutney, toasted baguette

West Australian scallops, Margaret River venison chorizo, cauliflower puree    gf

Caramelised onion tart, goats curd ,balsamic drizzle   v

Warm triple cream brie, sautéed leek & roasted tomato tartlet, salad leaves    v

Twice baked cheese souffle, salad greens    v

 Creamy chicken, shallot, medley of mushroom crepe

Seared chilli, garlic prawns, creamy risotto    gf

 Seafood chowder with crusty bread   

Amelia Park spiced lamb skewer, rice timbal, tzatziki ,leaves  gf

Fillet Mignonette, bernaise, salad greens   gf

WA king prawn, kaffir lime, melon salsa, coriander dressing  gf

Traditional French onion soup, gruyere toast

  Oysters naturelle  6 gf

Second Course

Rack of lamb, seeded mustard, roasted garlic, garlic mushroom smash, seasonal greens, red wine jus   gf

Fillet mignon,wrapped in bacon with a green peppercorn sauce, caramelised pumpkin, seasonal greens   gf

Slow roasted Asian pork served , jasmine rice, orange and fennel salad    gf

 Duck breast, orange and anise flavours, creamy polenta   gf

 Mt Barker chicken wrapped in proscuito, mushroom sauce, potatoes of the day, baby spinach salad   gf

Mt barker chicken breast stuffed with a brandy prune pate, salad greens   gf

Tasmanian salmon, with a truffle mash, asparagus, hollandaise   gf

MR Venison loin seared, horseradish cream, parsnip puree, duck fat potato, seasonal greens   gf

Fish of the day, chat potatoes, Pernod cream sauce, salad greens  gf

Spatchcock half, cauliflower puree, roasted roots, wilted spinach, jus  gf

Mediterranean chargrilled vegetable stack, rocket and grilled haloumi v

Lamb back strap with fried polenta, pea puree and rosemary jus  

Eye Fillet served medium rare on potato rosti with red wine jus and sautéed spinach  gf

Polenta cake field mushroom baba ganoush salsa verde v

Tart: tomato basil bocconcini asparagus balsamic glaze v

Dessert Course

Apple tart, streusel crumb, double cream   

 Creme brulee with biscotti  gf

 Creme caramel with candied orange    gf

Selected French and Australian cheeses, quince relish & muscatels

Dark chocolate and raspberry cheesecake with raspberry coulis

Classic lemon tart & clotted cream

Triple dark chocolate mud cake with chocolate ganache 

Apple berry port crumble, creme Anglaise

Banoffee pavlova with salted caramel 

Spiced red wine poached pears with rose water mascarpone    gf

Trio of mini desserts, chefs choice

Whipped cheesecake, honey jelly, almond crumb, lemon curd, pistachio halva, honey comb

Grilled vanilla bean mascarpone peaches with salted bourbon caramel gf (seasonal)
Chocolate tart, cherry coulis, coconut

For a three course meal choose a course from each section, two course meal, choose a course from two sections.

Three course from $95.00 pp

Two course from $65.00 pp

Minimum guests 10 for listed price 

 POA for smaller numbers.

Table styling is additional.

Chef @ $75.00/hour Mon-Fri. Add 50% to hourly rate for weekends and Public Holidays, minimum 3 hours.
Wait staff @ $40.00/hour Mon-Fri. Add 50% to hourly rate for weekends and Public Holidays, minimum 3 hours.

The above menu will change from time to time and is only an example of what can be achieved. 
Contact us now to design your own menu.

Quick over view

(please see our policies below)

In the event you cancel your function/event your deposit is non refundable.

Functions booked more than a year ahead attract a 25% deposit follwed by a further 25% six months prior to the date, 

with the remaining 50% balance due one week prior to the date in question.

In the event you fail to make your 6 month progress payment you risk losing your date and your 25% deposit.

A further 2% will be added per week as a late fee for that payment only.

Functions less than one year require a 50% deposit, with balance due one week prior to the date in question.

All quotes are valid for 3 months.

Prices subjected to change, but finalised with a deposit.


Deposit policy and payment schedule

A non-refundable deposit of 25% of the quoted function cost along with a signed booking form is required. (50% if the function is less than one year)

Credit Card Authority is required to confirm your booking. A further 25% payment is due six months prior to the function date. Failure to make this payment will incur a 2.5% fee weekly and you risk losing your date and deposit. Full payment of all anticipated function costs is due 7 days prior to the function. Credit card details are to be provided as security for additional charges. Additional charges are to be settled at the conclusion of the function.

Card cards attract a 2.5% fee.

Cancellation policy

Cancellations must be made in writing. Please note all deposits are non-refundable and non- transferable. A cancellation fee will be charged based on the anticipated function cost as follows:

Notice of more than 3 months: 50% of your quote 
Notice within 3 months: 75% of your quote.

Notice within 14 days: 100% of your quote.

Final attendance numbers and special dietary requirements policy

A guaranteed number of guests and special dietary requirements are due 14 days prior to the event. We can accommodate any dietary requirements gluten-free or dairy-free menus, and allergies. This should be discussed upon making your booking.

Staff Costs, equipment hire, travel, staff in transit policy 

Additional Chef's are charged at $75 per hour, kitchen hands are charged at $40 per hour.

Wait staff are charged at $40 per hour per staff member, we recommend 1 wait staff per 20 guests for approximately 4-5 hours. 

Bar staff are charged at $40 per hour. 

Hire equipment is available, please ask for a quote.

Travel is charged at $3 per kilometre from Catered by Jacqueline headquarters (Dunsborough Lakes DR Dunsborough).

Staff in transit is charged at $25 per member per hour from headquarters each way.
Should circumstances beyond our control mean we are delayed in our service due to late arrivals, speeches etc and run over time, extra staff costs
will be settled at conclusion of event in full.

Breakages, damages and sundries policy

Any glass, crockery or equipment breakages as a direct result of the function will be charged at replacement cost, and will be settled at conclusion of event in full.

Set up and pack down policy
All set up and pack down costs are including in your quote, there are no additional charges that apply. 

At times it may be necessary due to seasonal or supplier circumstances beyond our control to vary the menu. Substitutes will be of equal value and we will endeavour to inform you of any changes prior to your event.

Refuse and bottle removal. It is the customers responsibility to ensure there is adequate facility to dispose of all rubbish.

Catered by Jacqueline does not accept any liability for non-completion or delays of the event in the unlikely result of adverse weather conditions, traffic accident or road closure, civil riots or strikes. Fire, flood or any other act of God or natural disaster, or any other event which is beyond the reasonable control of Catered by Jacqueline. We offer to reschedule due to Covid. Cancellation policy remains the same.