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Degustation Menu

Degustation Menu 2023-2024

A 5 course dining experience !


Choose your courses for all your guests from our delicious options.

Plates of amazing looking food that also tastes great for your catered event or private function

Freshly shucked oysters with tequila lime and chilli

Ocean trout ceviche with pink pickled radish and avocado sorbet

Classic beef carpaccio

Seared scallop, venison chorizo, cauliflower puree

Lamb back strap, medley of mushroom, brussel sprouts, port wine jus

Duck breast with sauteed leek and wilted spinach with truffled butter.

Slow roasted Asian spiced pork on braised fennel orange gastrique.

Line caught snapper, miso, sesame and snow pea

Beef eye fillet, parsley and garlic emulsion, hot mustard, charred onions

Thyme infused lamb fillet, fondant potato, eggplant caviar, yoghurt and Jus

Seared ora king salmon, truffle smash, asparagus, hollandaise

Confit duck red cabbage, textures of carrot, orange

Gnocchi, sage buerre noir, roasted cherry tomatoes, pine nuts, parmesan


Apple and berry compote, toasted rose meringue, mandarin sorbet and chocolate soil

White Chocolate, rhubarb, blood orange, rosemary crumb

Whipped chocolate cheesecake, chocolate soil, raspberry textures

Chefs trio of selected miniatures

Selected French and Australian cheeses, muscatels



POA Groups 10 or under.

Staff min 3 hours.

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.

Servicing Dunsborough, Yallingup, Eagle Bay, Margaret River, Busselton, Cowaramup, Grace Town and all surrounding townships in the South West.

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.

Credit cards attract a 2.5% fee.



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. You will be issued a voucher to use within two years, should you want to again reschedule due to Covid the booking will become null and void and all monies will be forfeited.


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