Catering
Onsite & Offsite
Emerson’s can cater for events both onsite at our Adina Vineyards Restaurant or at your offsite venue within the Hunter Valley.
Whether it’s a wedding, corporate function, birthday party or lavish event, Emerson’s can bring it’s Australian Modern cuisine to the table using the finest local produce around.
Take a look at our packages.
Onsite Packages
$130pp 3 Course meal alternate serve and 4 hours beverage package
Canapé Selection Optional extra $12pp for 1hour
(Please choose 4)
Bruchetta topped with Vine ripened Tomato and Bocconcini
Sweet Corn and Basil infused shooters
Roast Baby Beetroot and Binnorie Fetta puffs
Assorted Vegetable Hosamaki Rolls Soy dipping sauce
Salmon Tarte on char grilled Fecilles
Blackened Cajun Chicken Skewers
Duck Cromesqui with House Made Chilli Jam
House Made Pork Wontons with Soy Sesame dressing
Spanish Potato Frittata with Salsa Verde
Smoked Salmon on Chive Blinis with dill crème fraiche
Entrée Selection
(Please choose 2)
Chicken Roulade, Soft Polenta, Crisp Prosciutto with 10 year old Balsamic
House cured Ocean Trout with shaved fennel, orange and chive sour cream
Crisp Pork Belly sweet potato cream, steamed greens and chilli jam dressing
Seared Miso Glazed Salmon, Pickled Cucumber, Seaweed Dusted Puffed Rice and Soy
Local King Prawn and Bacon Lardon salad with petit herbs, Adina Olive Oil Lemon Dressing
Semi Dried Medley Tomatoes, Onion and Binnorie Labna Tart with Nulkaba Honey Drizzle
House Made Beef Ravioli, Roasted Butternut Pumpkin, with Burnt Butter and Crisp Sage
Duck Terrine with Peach chutney, Crisp Sourdough and Red Vain Sorrel
Main Selection
(Please choose 2)
Pan Fried Snapper, Tossed Bean Shoots and Mixed Herb Salad, Sweet Soy Reduction
Oven Roasted Pork Loin, Crackling, Savoy Cabbage and Chorizo, Apple Chutney
Slow Cooked Lamb Shoulder, Panko Crumbed served with Ragout of Vegetables
Pan Roasted Nolans Beef Sirloin with Garlic Rosemary Russet Potatoes and Mushroom Ragout
Corn Fed Chicken Supreme, Baby Spinach and Parsnip Cream Semi dried Tomato dressing
Confit of Duck Maryland, Steamed Bok Choy and Sweet Potato Puree, Orange glaze
Vegetable Baklava with House Made Fig Chutney and Cauliflower cream
Crispy Skin Salmon, Mushroom & Pea Risotto and Snow Pea vines Lemon Beurre Blanc
Optional extra side dishes $7per serve
Rosemary Chat Potatoes or Tossed Side Salad
Dessert Selection
(Please choose 2)
Buttermilk and Mango Panna Cotta with Pistachio Biscotti
Chocolate Marquise with Soft Strawberries
Lemon and Lime Tart with Honey Comb Mascarpone
Rustic Apple Tart with House Made Vanilla Bean Ice Cream
Rhubarb and Pear Trifle with almond Praline
Blueberry Frangipane with Blue berry Compote
Banana Tart Tatin with Vanilla Crème Patisserie and Caramel
Off-site Packages
$95pp 3 Course meal alternate serve
Canapé Selection Optional extra $12pp for 1hour
(Please choose 4)
Bruchetta topped with Vine ripened Tomato and Bocconcini
Sweet Corn and Basil infused shooters
Roast Baby Beetroot and Binnorie Fetta puffs
Assorted Vegetable Hosamaki Rolls Soy dipping sauce
Salmon Tarte on char grilled Fecilles
Blackened Cajun Chicken Skewers
Duck Cromesqui with House Made Chilli Jam
House Made Pork Wontons with Soy Sesame dressing
Spanish Potato Frittata with Salsa Verde
Smoked Salmon on Chive Blinis with dill crème fraiche
Entrée Selection
Please choose 2
Chicken Roulade, Soft Polenta, Crisp Prosciutto with 10 year old Balsamic
House cured Ocean Trout with shaved fennel, orange and chive sour cream
Crisp Pork Belly sweet potato cream, steamed greens and chilli jam dressing
Seared Miso Glazed Salmon, Pickled Cucumber, Seaweed Dusted Puffed Rice and Soy
Local King Prawn and Bacon Lardon salad with petit herbs, Adina Olive Oil Lemon Dressing
Semi Dried Medley Tomatoes, Onion and Binnorie Labna Tart with Nulkaba Honey Drizzle
House Made Beef Ravioli, Roasted Butternut Pumpkin, with Burnt Butter and Crisp Sage
Duck Terrine with Peach chutney, Crisp Sourdough and Red Vain Sorrel
Main Selection
Please choose 2
Pan Fried Snapper, Tossed Bean Shoots and Mixed Herb Salad, Sweet Soy Reduction
Oven Roasted Pork Loin, Crackling, Savoy Cabbage and Chorizo, Apple Chutney
Slow Cooked Lamb Shoulder, Panko Crumbed served with Ragout of Vegetables
Pan Roasted Nolans Beef Sirloin with Garlic Rosemary Russet Potatoes and Mushroom Ragout
Corn Fed Chicken Supreme, Baby Spinach and Parsnip Cream Semi dried Tomato dressing
Confit of Duck Maryland, Steamed Bok Choy and Sweet Potato Puree, Orange glaze
Vegetable Baklava with House Made Fig Chutney and Cauliflower cream
Crispy Skin Salmon, Mushroom & Pea Risotto and Snow Pea vines Lemon Beurre Blanc
Optional extra side dishes $7per serve
Rosemary Chat Potatoes or Tossed Side Salad
Dessert Selection
Please choose 2
Buttermilk and Mango Panna Cotta with Pistachio Biscotti
Chocolate Marquise with Soft Strawberries
Lemon and Lime Tart with Honey Comb Mascarpone
Rustic Apple Tart with House Made Vanilla Bean Ice Cream
Rhubarb and Pear Trifle with almond Praline
Blueberry Frangipane with Blue berry Compote
Banana Tart Tatin with Vanilla Crème Patisserie and Caramel
Terms & Conditions
Deposit
To secure your booking a deposit of $500 and a signed contract is required within 14 days of expression of interest. Emerson’s Restaurant can cancel a tentative booking if a deposit is not received by the due date.
Final Payment
The final payment must be received 14 days prior to your event along with the final guest numbers. Any additional costs need to be settled prior to your departure of the Estate.
Final Guest Numbers
Final guest numbers must be notified 14 days prior to your event. As this forms the basis for your catering requirements. Any reduction to the final guest numbers after this date will not be reflected in the billing.
Food
Final menu and beverage choices need to be confirmed 30 days prior to your event.
Off-Site Catering
Prices include food only. Catering does not include the hire of equipment, kitchen crockery or cutlery if required. A quote can be provided upon request.
Cancellations
Any cancellations must be in writing. We reserve the right to retain the deposit in full and 50% of any monies paid up until the cancellation date.