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Plated Western

Go Samui Catering - Plated Western

The plated service menu offers a formal dining experience.

A large selection of western options and our unique local Thai cuisine from the four corners of the Kingdom. You can choose two unique dishes, served alternately to your guests or can be one dish depending on your dining service choice.

This is similar to a restaurant style where guests are seated and served an individual entrée, soup, main and dessert. We can also prepare a gestation menu of up to 12 courses as well if desired.

Thai foods are generally served "family style" the meals typically consist of rice (Khao in Thai) with many complementary dishes shared by all. The dishes are all served at the same time featuring different tastes and textures.

Menu items are made using the best of local, imported & the freshest produce available, we can provide a selection of gluten free and vegetarian options for guest with any dietary requirements.

Whilst we endeavor to use the best produce that we can source, sometimes Mother Nature has a different plan and some seasonal products may not be available, if this occurs we will make a suitable substitution when necessary.

Minimum 12 Persons (Surcharge will apply for lesser numbers)

Western Cuisine (Our New World Specialties)

Go Samui Catering - Plated Western

First Elements

Ceviche ® (GF)
Citrus Marinated sea bass, hearts of celery, baby mizuna sprouts, coriander essence, smoked caviar and preserved lemon citronette

Sicilian Inspired Caprese (GF)
Vine ripened tomato, "Prosciutto" wafers, rocket leaves and fresh buffalo mozzarella drizzled with extra virgin olive oil and aged vinegar décor

Blue Swimmer Crab Ravioli
Herb poached in egg pasta with Chardonnay, Avruga caviar, tomato pearls, micro herbs and Parmesan cheese

"Confit" Chicken
Compressions of corn fed chicken, tarragon and mushrooms wrapped in cured ham, soft leaf salad, onion chutney

Rocket, Beet and Feta (v) (GF)
A simple flavor combination of rocket leaves and pickled beetroot topped with olive oil, barrel aged feta, roasted East Cape walnuts and Chinese pear

Chicken and black pepper filled semolina pasta with sundried tomato cream, basil, Manzanilla olives and crisp chorizo sausage

Tiger Prawn Salad (GF)
Mediterranean inspired chilled tiger king prawn salad with grilled three peppers and artichokes, olives, semi dried tomato and rocket leaves

Yellow Fin Tuna
Our version "Niçoise" with snow peas and shoots, crisp saffron potato, olive oil, tomato confit, poached quail eggs and kalamatta black olives

Mezze (GF)
Arugula-and shaved Serrano ham of the finest provenance, dry cured for 16 months, slow roasted tomato, peppers, Milawa goat's cheese, marinated artichokes and olives

Diver Scallops
Seared cumin dusted US diver scallop with sweet corn puree, crisp pancetta, buttered green peas and shoots

Escalope "Duck" Foie Gras (GF)
With creamed wild thyme and lemon infused "petit" risotto with sautéed foie gras, confit cherry tomato and baby mizuna greens

Smoked Salmon Roulade (GF)
Dialogue of 24hr oak smoked Scottish salmon with lemon mascarpone, marinated fennel, capers and dill-weed melo meli salad

Go Samui Catering - Plated Western


Butternut Squash (v) (GF)
Cracked black pepper, roasted hazelnuts, coconut cream cappuccino

White Onion Velouté
A creamy but light classic with cheddar, vine-ripened tomatoes, crisp bacon and first pressed olive oil

Corn Chowder (GF)
Sweet corn with blue swimmer crab, coriander pesto and pop corn

Minestrone (GF)
A subtle Genoa style preparation with pearl barley, basil pesto and prosciutto "Ciopinio" Mediterranean Chowder (GF)

“Ciopinio” Mediterranean Chowder (GF)
Tiger prawns with tomato confit, basil, orange zest, saffron and Merlot reduction

Essence of Mushrooms (v)
Wood mushrooms and ravioli with oversized goat cheese-walnut Panini

Roasted Tomato and Fennel Bisque (v) (GF)
Crumbled goat cheese, arugula pesto, celery salt

In-Between Sorbets "Pallet Cleanser"

Subtle lemongrass sorbet with green melon salsa

Phuket pineapple sorbet with yogurt and puree

Watermelon sorbet with minted "41 below" vodka syrup

Rosella flower sorbet with cassis spiked berries

Blood orange sherbet with red grape jelly

Elegant Champagne sorbet

Go Samui Catering - Plated Western

The Main Plates

Black Angus Grain Fed Fillet
Pan roasted prime Australian Angus tenderloin served with baby spinach, caramelized shallots, wild mushrooms, buttered mash potato and a Port wine jus

Risotto (v)
Beetroot infused risotto with "Verde", toasted almond crusted Milawa goat's cheese, micro green celery, parmesan dust

Grilled Snow Fish Pave
Fava bean and double smoked bacon ragout, melted and crispy leeks and pinot noir jus

Tikka Spiced Salmon
Roasted Tasmanian salmon dusted with Tikka spices, served with a chilled puy lentil, cucumber, tomato and coriander salad, ginger raita and crispy poppadom

Free Range Chicken Breast
Crisp skinned chicken breast with leek, potato, pea & feta mash, grilled asparagus bundles, jus gras

Pork Tenderloin
Marinated pork medallions with stir-fried king mushrooms, sharp cheddar mash, and spiced apple chutney and pan jus

60° Duck
Duck breast poached for one hour at 60°C, grilled with five spices and served with pickled beetroot, honey roasted parsnips, fondant potato and a splash of basil oil

Lamb Rack
New Season's, Mandalong valley Australia, eggplant stack and melted mozzarella, meat juices and olives, roasted sweet wild garlic

Wild Sea-Bass Fillet
With lemon scented roasted king scallop, cauliflower purée, with confit potatoes, buttered zucchini spaghetti and caper berries

Lamb Mignon
Lava stone char grilled lamb loin mignon with saffron, olive, pepper and winter vegetable ragout, roast eggplant fondant

Corn Fed "Spatchcock" Spring Chicken (GF)
Marinated with grain seed mustard, rosemary leaves and cooked "a la plancha" served with skordalia, semi dried cherry tomato and lemon oil confit

Prawn Brochettes (GF)
Grilled salt and Szechwan dusted tiger prawns with red capsicum aioli, beetroot and organic quinoa tabbouleh with a soft herb salad


Panna Cotta (GF)
Classic “Trattoria” style chilled cream dessert infused with local coconut and served with caramelized pineapple-lime compote

Triple Chocolate
Opera cake with chocolate sponge, mousse and ganache, bitter orange coulis and mixed forest berries

Banoffee Pie
A bitter sweet version of banoffee pie including lemon Chantilly cream, lady finger crisps, raspberries, blue berries caramelised local bananas, toasted almonds

Tastings of Tea
Green “Matcha tea” marquise, bitter chocolate gel, spoon of tea semi freddo and dusting of tea powder

Caramel Delice
Delicate caramel layered cake, salted mousse and caramel jelly, fudge soil and French vanilla ice cream

Mango Passion
Refreshing sweet local mango coulis and passion fruit cheesecake with carved mango spheres

Apple-Pear-Pecan Crumble
Cappuccino style with fresh tart apples and pears topped with roasted pecans and cinnamon ice cream

Our local sweet banana with a chocolate cremeux and peanut butter ice-cream, fudge soil and roasted ground peanuts

* GF = Gluten Free / V = Vegetarian
* Our Culinary team is committed in supporting the use of sustainable and local products on all our menus where practical.
* All steaks and lamb are imported from N.Z or Australia / Oysters are LIVE and flown direct from overseas 2 days prior to events / weddings.
* Menu Prices on request by email
* Service Charge, setup fees and additional charges may apply please review our Terms & Conditions
* Prices may vary depending on the group size

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