Thai Green Papaya Salad with Salt & Pepper Squid
Thai Green Papaya Salad with Salt & Pepper Squid is a labour light addition to lunch menus. Preparation takes less than five minutes but can be scaled prior to service and just dress the salad with the sauce to serve. Here we plate the salad with Pacific West's salt and pepper squid. The dish would also work nicely with Pacific West's Chilli Squid Tenders, Salt & Pepper Squid, Lightly Dusted Squid Pieces.
This dish is best suited for hotels, pubs and clubs.
Green papaya salad is a spicy salad made from shredded unripe papaya. It was created by the Lao people and is a popular national dish of Laos.
Chilli Squid and a Cucumber Yogurt Raita Salad
The combination of our chilli squid and cucumber yoghurt raita salad makes this dish a versatile menu option, just portion appropriately depending on whether you feature the dish as a starter, shared plate or main meal. Great for any venue wanting to add interesting menu options. Labour light, delicious and a great profit opportunity!
Best Tartare Sauce & Beer Battered Barramundi
Turn tables fast and keep your patrons coming back for more with our salt water barramundi with an amazing tartare sauce.
Cook, plate and serve in under 10 minutes! A great dish for busy cafes and pubs. Scale the tartare sauce prior to service and keep refrigerated ready to serve.
We use Pacific West's barramundi fillets. Wild caught barramundi fillets hand cut in a golden beer batter.
Crumbed Flathead w/ Beetroot, Orange & Feta Salad
Earthy beetroot and sweet orange pair up beautifully in this simple salad that pops all the more with a salty olive vinaigrette and chunks of creamy feta. The salad can be constructed within minutes and the vinaigrette is best made to serve. Served with a premium crumbed fish fillet and you have a fantastic dish suitable for lunch or dinner menus. Ideal for larger cafes, pubs and bistros.
We use Pacific West's Hand Crumbed Flathead Fillets. Wild caught Flathead fillets hand coated with fresh panko crumb. Skinless and deboned with an upmarket presentation.
Panko Squid Rings with Ravigote Sauce
Ravigote sauce is an egg free house made alternative to tartare sauce. Made in a similar way to mayonnaise, but with Dijon mustard and no eggs, it is a great sauce with a variety of seafoods. Here we match it with Pacific West's Panko Squid Rings.
Spicy Tomato Sauce with Samosas & Spring Rolls
Our spicy tomato sauce goes nicely with a range of Pacific West's range of cocktail food products.
With the Footy Season in mind we pair our spicy tomato sauce with samosas and cocktail spring rolls. The tomato sauce can be scaled and kept refrigerated for up to five days. Ideal for pubs, clubs and hotels.
Tempura Prawns & Scallops w/ Chilled Udon Noodles
Tempura prawns and scallops with chilled sesame Udon noodles & vegetables is a labour light addition to menus. Scale and store the dressing prior to service. Fresh shiitake mushrooms can be replaced with dried mushrooms ( refreshed ) if unavailable.
Our tempura prawns and scallops with chilled sesame Udon noodles & vegetables will make a great addition to lunch menus or a light main meal option. Best suited for pubs, larger cafes, hotels and clubs.
Chilli Squid Tenders with Pineapple Chutney
Chilli squid tenders pair nicely with a pineapple chutney condiment. A labour light dish that can be served as a starter, finger food, event food or used as part of a banquet meal. The pineapple chutney can be scaled prior to service and will keep refrigerated for two days. Best suited for pubs, clubs and hotels.
Tempura Prawns with Chilled Udon Noodles
Tempura prawns with chilled sesame Udon noodles & vegetables is a stunning meal that can be made with a minimum of fuss. Scale and store the dressing prior to service. Fresh shiitake mushrooms can be replaced with dried mushrooms ( refreshed ) if unavailable. The choice of vegetables is up to you, here we use baby bok choy and bell pepper. This dish is ideal as a dine in option but would also work nicely as a takeaway.
Our tempura prawns with chilled sesame Udon noodles & vegetables will make a great addition to lunch menus or a light main meal option. Best suited for pubs, larger cafes, hotels and clubs.
Prawn Cutlets with a Pineapple Chutney
Our pineapple chutney is a great condiment to serve with a variety of fried seafoods. Here we pair with Pacific Wests crumbed prawn cutlets. The pineapple chutney can be scaled prior to service and will keep refrigerated for two days. In combination, this dish is ideal for events, entrees and part of a mixed seafood plate. Best suited for pubs, clubs and hotels.