C'est Bon Cairns - C'est Bon Cairns

W E P U T Y O U R V I S I O N

O N A S E R V I C E T R A Y

We are dedicated to offer restaurant premium quality

food and beverage services to your events.

We consider every need seriously, with professionalism

and respect of privacy, with the ultimate objective to

make it as simple for you as possible.

Our staff is well trained, dedicated and discrete.

Because everyone is different, we cater for every needs

and will readjust a dish to suit any requirement.

contact us for a personalised quote

0455 498 097 [email protected]

ABOUT US

Strawberry Jam Sandwich

Ham and Eggs Sandwich

Cheesy Bacon Sandwich

Grilled Chicken Sandwich

Banana Apple Sandwich

$13

$15

$15

$13

$12

GRAZING BOARD

CANAPE

SIT DOWN

WEDDING CORPORATE BIRTHDAYAND MORE...

BANQUET

"RE CREATE CB. EXPERIENCE ATHOME WITH YOUR PRIVATE CHEFAND MAITRE D."

IMPRESS YOUR GUESTSSURPRISE YOUR PARTNEROR SIMPLY PLEASE YOURSELF !

0455 498 097 [email protected]

PRIVATE CHEF AT HOME

0455 498 097 - [email protected]

LES ESCARGOTS

LES SAINTS JACQUES

LE TARTARE

LA MOUSSE DE FOI

LE MILLE FEUILLE

FRENCH ONION SOUP

LA RILLETTE DE PORC Pork Rillette | Carrot Purée | Dutch Carrot | Burned Onion | Hazelnut Crumb | Jus

Dozen Escargots | Persillade Butter | Baguette

Mi-Cuit Scallops | Funghi Bouillon |Truffled Mac and Cheese | Garlic Oil | Fresh Chive

Hand Cut Black Angus | Pistachio Condiment | Fresh Yolk | Butter Toasted Brioche

Liver Paté & Black Pudding | Cassis & Blueberry Compote | Cauliflower Pickles | Rocket Leaves | Toasts

Goat Cheese & Onion Mille-Feuilles | Fresh Pears | Candied Walnuts | Grape | Celery Leaves | Raspberry Dressing

Rich Beef & Chicken Stock | Caramelised Onion | Gruyère Cheese | Croûtons

E N T R E E

L'AGNEAU

LE POISSON

LA JOUE DE BOEUF

LE PORC

LE FILLET DE BOEUF

LE CANARD

LES SIDES (EA)

Honey & Rosemary Confit Lamb Shoulder | Tomato Cannelini Beans | Roasted Garlic | Mint Fruits

Dill Butter Poached Barramundi | Classic Vegetable Ratatouille | Rocket Condiment | Croutons

8 Hours Braised Beef Cheek | Garlic Mash Potato | Garden Peas & Leaves | Red Wine Sauce

Slow Cooked Pork Belly | Pumpkin Purée | Sage Butter Corn Kernels | Mustard Dressed Fennel Shavings | Aromatic Jus

4 weeks Aged Black Angus Eye Fillet | Duck Fat Chat Potatoes | Garlic Green Beans | Blue Cheese Sauce

Confit Duck Leg | White Cabbage | Glazed & Puréed Carrots | Orange Sauce | Candied Orange

Garlic Mash | Tomato Cannelini Beans | Aromatic Salad | Garlic Green Beans

M A I N

CREME CARAMEL

CHOCOLATE MOUSSE

CREME BRULEE

TARTE CITRON

BLUE CHEESE CAKE

Delicate Vanilla Bean Custard with Clear Caramel Sauce | Vanilla Cream | Sugared Almonds

Rich Chocolate Mousse | Cocoa Sirup | Chocolate Biscuit | Coffee Mousse

Rich & Creamy Vanilla Bean Custard | Hardened Caramelised Layer

Lemon Meringue Tart | Lemon Gel | Coconut Dust | Sugared Almonds | Raspberry Coulis

“Bluecheese” Cheese Cake | Honey & Fig | Red Wine Poached Pear

D E S S E R T

$2000 min. Spend

3 Course from $130pp (includes Chef & Maitre D.)Add Canapes from $20ppFull Experience from $200pp, customised degustation (includes chef & Maitre D.)

Alteration and creation of personalised dish/menu may result in a price variation.Price can vary depending on equipment, venue, time, and staff needed to execute your project.

SIT DOWN - PRIVATE CHEF & MAITRE D.

Prices includes FREE Delivery in Cairns area,Wait staff not included. Available on request at $40/hMinimum Spent $500

Vegetarian Option:Goats Cheese Mousse | Parmesan BiscuitSpiced Butternut Pumpkin | Date Biscuit Base Walnut Pate | Oven Dried Cherry Tomato | Basil PestoTruffled Brie | Celery Butter | Toasted BaguetteTruffled Goat Cheese Cake | Beetroot GelRatatouille Parmesan Tuile | PolentaCheese Filled Mini Mushroom

Meat Option:Pressed Braised Beef Terrine | Truffle MayonnaiseAngus Beef Tartare | Beetroot Horseradish Cream Beef Tataki | Steamed Potato | Blue Cheese CreamPork Belly | Sweet & Sour Chutney | Pomegranate MolassePulled Pork Rillette | Pickles | BriocheChicken Caesar Salad BitesTurkey & Fig RouladeRoasted Duck Shanks | Orange Marmalade | Rye CrouteDuck Liver Paté | Blueberry Jam On Toast

Seafood Option:Oysters: (Provenance & Size Will Vary Depending On The Season (+$2pp)Oysters | Beef And Horseradish JellyOysters | Lemon Cream And Salmon RoeOysters | Beetroot Dice | Crumbed Goat CheeseOysters | Cucumber Dice | Lime GelOyster MignonettePrawn A La CocktailChilled Garlic PrawnCognac Prawn | PersilladeHuon Smoked Salmon | Blinis | Salmon RoeConfit Ocean Trout | Fresh Dill Cream | Pumpkin Quinoa SpoonCured Scallop | Compressed Watermelon | Curried OilScallop Carpaccio | Lemon Cream | Cranberry GelSeared Tuna Loin | Capscium Etuvée | Fresh ChivesConfit Tuna | Nicoise Salad

STAND UP EVENTS

CANAPES MENU IDEAS

2 FOR $8 PP (15 TO 30MIN OF SERVICE APPROX.) 4 FOR $15 PP (30 TO 45MIN OF SERVICE APPROX.) 6 FOR $22 PP (45 TO 60MIN OF SERVICE APPROX.) 8 FOR $28 PP (1H TO 1H30 OF SERVICE APPROX.)10 FOR $35 PP | (+/- 2H OF SERVICE APPROX.)

MENU ITEMS CAN SLIGHTLY VARY DEPENDING ON PRODUCT AVAILABILITY ALTERATIONS ARE POSSIBLE TO CATER FOR DIET REQUIREMENTS

KEV'S TIP AND TRICKS TO PLAN YOUR ORDER

Prefer cold canapés, often fresher, lighter, faster, and gives more flexibility to the caterer if your eventstarting time changes at the last minute, or if guests are late. Otherwise, you run the risk of passing lowerquality food, and wether you blame the caterer or the late start of the event, the result is the same > Coldfood supposed to be hot.

Kevin's TIPS !

When Ordering canapés, I strongly recommend to ask yourself the following questions:- Are the canapés ordered to feed all guests all night, acting as a full dinner?- Are the canapés ordered to keep guests fed and entertained lightly before dinner?- Will canapés be displayed on a table for self service of passed around by staff ? (=extra cost)

These questions will define how many canapés per person and what type of canapés you should consider.

For instance, for a full dinner, you need to keep in mind that to keep your guests fed 2, 3, or 4 hours, you willneed about 10+ canapés per person, and also will have to pick cold, hot, and potentially sweet canapés aswell to bring variety and not see the same food being passed around all night.

For a pre-dinner canapé pass around, you need to pay attention to not order too much, otherwise yourplatted dinner will be a waste and people won't be hungry anymore. Remember, sometimes, less is more!

WHY PRICES CAN BE MORE EXPENSIVE THAN IN RESTAURANTS?

It all comes down to Time and Humans.

The staff, the logistic, the products, the prep, equipment, are only an example of costs associated withproviding food out of a commercial kitchen.

We are driven by rules and protocoles to ensure food is safe, and to standard, especially in such a hot partof the world. We rely on human labor to prep, move, clean, drive and serve this food before, during, and afteryour event, which is often disregarded.

It takes longer to cook off site, because you are off-site. So, it ends up costing significantly more.

JOSHUA & MIKAYLA'S WEDDING 3M BOARD

MEDIA HQ CANAPES

SMARTECH 2M LARGE GRAZING PLATTER

SALMON RILLETTE CHIVES & FLYING FISH ROE

CANAPES SET UP JIM'S BIRTHDAY

TIM & PETER'S WEDDING PRAWN A LA COCKTAIL

TIM & PETER'S WEDDING 3 COURSE DEGUSTATION

RUSTIC FARM STYLE ELEGANT WEDDING SET UPPERSONALISED LOGO -

HOME MADE MUSTARD FOR GUESTS TO TAKE HOME

MARK AND MARTY MOVING OUT PARTY

MARK AND MARTY PRE DINNER COCKTAIL PARTY