Seminars, conferences, product launches, boardroom lunches and Christmas celebrations are just some of the corporate events we cater for.

VGC Catering (formerly Very GC Catering) has served fresh, innovative dishes to clients of all backgrounds, from sporting stars to international business groups.

Our level of care and attention to detail, along with our gourmet menu options, ensures a memorable event. We encourage you to contact us and discuss how VGC Catering can make your function a success.

We have worked with many venues throughout Brisbane, Byron Bay and Gold Coast regions.


8 selections $18 per head 1 hour service

10 selections $20 per head 1.5 hour service

12 selections $22 per head 2 hour service

15 selections $25 per head 2.5 hour service

For cocktail dining that will truly impress, speak to VGC Catering. All dishes are freshly made and beautifully presented for an extra wow factor.

VGC Catering also provides a number of gourmet buffet-style menus. Suitable for any function or reception venue, our buffet menus are generously proportioned to the number of guests. Your catering package includes all cooking, as well as food service equipment, clothed buffet tables, paper napkins, cutlery and crockery.

Pre-dinner canapes:

A chef's selection of five favourite pre-dinner canapes is available prior to a buffet.


Half an hour of service: $9.50 per person

One hour of service: $14 per person

For banquet style dining that will truly impress, speak to VGC Catering. All dishes are freshly made and beautifully presented for an extra wow factor. Please visit our Weddings page to view our other Banquet Menu's avalable.

$25 per head

Menu is inclusive of all plates and cutlery and is served on a beautifully themed grazing tables

  • Grilled Steak
  • Cajun Pulled Chicken
  • Guava Pulled Pork

  • Soft and Hard Shell Taco's
  • Lettuce, tomato, cheese, beans
  • Guacamole, sour cream, frijole
  • Corn, Black Bean and roasted bell pepper
  • Tomato, Red onion and Avocado
  • Mango and Shrimp
  • Chipotle Peach and Pineapple
$25 per head

Menu is inclusive of all plates, cutlery and serving equipment

  • Rib eye fillet with caramelised onion
  • Grilled Cuban spiced Chicken
  • Soy and basil marinated chicken
  • Roast potato and bacon salad
  • Seasonal Garden fresh salad
  • Homestyle Coleslaw
  • Accompanying Condiments

This grazing table is designed to be a pre-or post-dinner option and is served on a large wooden table with the following

  • Vintage Cheddar, Double Brie, Blue Cheese, Goats Cheese
  • Pretzels and a selection of crisp lavosh and crackers
  • Mixed nuts of macadamia, peanut, cashew and more
  • Seasonal fruit of plums, peaches, dragon fruit, grapes, figs and more
  • Antipasto marinated Vegetables
  • A selection of cured and fresh meats from roast beef, chorizo, salami, pork kulin, cacciatore sausage and more
  • Fresh baked French and Mediterranean breads

To serve up to 40 guests $500

To serve up to 60 guests $700

To serve up to 80 guests $900

Our Grazing Tables are beautifully dressed to your theme and presented with an artistic culinary design to indulge your palate.

Seafood Indulgence

An arrangement of fresh Prawns, bugs, crabs, oysters, whole baked and cucumber dressed Tasmanian Salmon all complimented with condiments, garden salad, Mediterranean chickpea and sundried tomato salad and baked bread rolls with butter

$75 per head (bamboo serving bowls/plates and utensils)

Meat Lovers

Assortment of Baked ham, roast beef, pepperoni, marinated chicken, turkey breast and prosciutto all served with condiments, garden salad, Greek salad with fetta and fresh baked European style bread rolls with butter

$45 per head (bamboo serving bowls/plates and utensils)

$25 per head

Your menu will be served on a beautifully dressed buffet table themed to your liking and includes all plates, cutlery and serving equipment

Set Menu (Build your own slider)

  • BBQ Braised Beef Brisket on Brioche
  • 24 hour slow cooked Pulled Pork with guava and cayenne sauce
  • Grilled Portuguese Chicken breast
  • Cannellini bean and caramelised onion rissole
  • Selection of German Bratwursts

All served with the following

  • Coleslaw
  • Roasted garlic and potato salad
  • Jalapenos
  • Mac and cheese
  • Fries
  • Pickles
  • Sauerkraut
  • Mixed Bread rolls and hotdog buns
  • Lettuce, tomato, cheese, onion,
  • Mayo, ketchup, Mustard, Relish

Our dining menu is suited to many styles of events and weddings. In creating this menu, VGC Catering have focused on the finest ingredients and a mix of modern and traditional cooking methods to satisfy every palate.


$60 per person

Half hour pre-dinner canapes (chef's selection)

One entrée and main

One dessert

$64 per person

Half hour pre-dinner canapes (chef's selection)

One entrée

Alternate drop mains

One dessert

$67 per person

Half hour pre-dinner canapes (chef's selection)

Alternate drop entrée

Alternate drop mains

Alternate drop desserts

One fully uniformed chef on hand, as well as all cooking and food service is included. Wedding cakes will be cut, plattered and placed on the cake table.


  • Fresh Roma tomato with wild basil, Spanish onion and a drizzle of olive oil on bruschetta.
  • Roasted Mediterranean vegetables on mesculin with a garlic-infused olive oil.
  • Candy, Baby Red and Golden Beetroot served with buffalo mozzarella, pomegranate seeds and basil oil.


  • Poached escallop upon a apple and watercress salad with a splash of Mareeba vine ripened puree
  • Salt and pepper squid with garlic aioli upon a watercress salad.
  • Szechwan prawn served on a bed of angel hair pasta
  • Shallow-fried tender calamari served on a leafy green salad with tartar sauce
  • Hervey Bay scallops, gratinated with tarragon and tomato butter.
  • Tiger Prawns pan-sautéed in white wine and finished with fresh basil, a touch of garlic and fresh tomato and served with ciabatta.
  • Tasmanian Royal smoked salmon served on avocado and vine tomato medley with ocean trout caviar.

Poultry & Game

  • Peking duck accompanied by cucumber and sweet crepe.
  • Freshly made duck spring rolls with chilli plum sauce.
  • Succulent chicken tenderloins with roast pumpkin coulis

Beef and Pork

  • Beef and basil on hokkien noodle.
  • Beef taquitos on saffron rice, salsa and mozzarella
  • Thinly sliced eye fillet, served with shaved crunchy radish, Jerusalem artichokes and scorched baby onion
  • Slow-braised beef short ribs, served with spice-rubbed roasted pumpkin and dressed with sage butter sauce
  • Veal roulade of savoury pork and eschallot served on pea puree and red currant jus.
  • Slow roasted, crispy skin pork belly, served on candied apple puree and guava sauce

Chicken and Duck

  • J.C le roux champagne poached chicken breast upon field mushroom fettuccine and rested on green asparagus
  • Crispy duck leg on thyme-roasted kipler potato and charred fig, finished with a French Courvoiser cognac jus and accompanied by Dutch carrot and broccolini
  • Wok tossed chicken and prawn stir fry with bok choy, snow peas, capsicum, bamboo shoots and water chestnuts coated with a soy glaze, on hokkien noodles.
  • Succulent bone-roasted chicken breast with a crushed pistachio and cilantro farce sitting upon crushed chat potato with Dutch carrot, broccolini and finished with Grand Marnier reduction.
  • Tender Peking marinated duck breast on spring onion potato rosti with wombok and carrot with a drizzling of port cherry glaze and onion marmalade


  • Mirepoix, red wine and cherry braised lamb shank served on crushed Pontiac potato and broccolini finished with a mint-infused lamb jus.
  • Chef's signature chargrilled lamb rump and hummingbird red wine jus, resting on a kipfler and kumara rosti stack with fresh broccolini and Dutch carrot
  • French-trimmed garlic and rosemary roasted lamb rack with a herbed crust on fresh asparagus and potato puree complemented with a lemon liquor and berry reduction


  • Tender pork on the bone with truffled mash and triple poached pear accompanied by béarnaise sauce
  • Honey glazed pork medallions on kumara purée and asparagus spears.
  • Pan-fried pork fillet served with orange segments and roasted fennel and finished with Calvados apple sauce

Beef and Veal

  • Herb-crusted veal scaloppini, served on a potato rosti, with Florentine spinach and sauteed mushroom
  • Eye fillet steak. Chargrilled grass-fed Gippsland eye fillet, served with mushroom trio and sweet potato scallops, dressed with red wine jus.
  • Black Angus rib eye on the bone (additional $3 per head) 350g grass-fed Black Angus rib eye chargrilled, served with crispy Mediterranean potato salad and broccolini, dressed with red wine jus.
  • Cognac Szechuan beef stirfry. Served in Asian vegetables, bamboo shoots, water chestnuts, roasted cashews and hokkien noodles


  • Crispy skin salmon fillet grilled to medium, served on leek, fennel and artichoke ragu with a citrus beurre blanc sauce.
  • Medley of grilled Scampi, king prawns, mussels and scallops, dressed with zesty Gremolata, served with a crispy baguette and chive-infused creamy mashed potato
  • Grilled fillet of barramundi topped with crushed macadamia nuts and shredded coconut, served on a prawn and coriander risotto, with a coconut curry broth moat.
  • Seared Tasmanian salmon with a macadamia and palm sugar chilli crust on cilantro scented Jasmine rice with a Thai curry jus.
  • King prawn trilogy; a trio of chef's special Malibu prawns, curry prawns and blueberry prawns served on banana leaf with coconut rice.
  • Grilled snapper fillet complimented with a prawn and saffron risotto and green asparagus spears Szechuan Tiger prawns on fennel infused, freshly made angel hair pasta and sliced baby red chilli
  • Lemon pepper-scented steamed Barramundi on baby spinach and potato hash with a lemon beurre blanc


  • Roasted pumpkin cannelloni with Napoli sauce. Mediterranean vegetable stack with garlic infused olive oil.
  • Eggplant steaks topped with rich tomato sauce and grilled ricotta.
  • Baby spinach, pine nut and ricotta ravioli in tomato jam and crème fraiche



  • Spicy Buffalo wings with Ranch dressing
  • Texan style BBQ Beef brisket sliders
  • Country style deep fried chicken
  • Battered onion rings
  • A selection of grilled bratwurst sausages with all traditional sides
  • Fresh bread and condiments
  • Southern Coleslaw and potato salad

$18.50 per guest


  • Chicken Penang Curry
  • Tom Yum Goong (spicy shrimp soup)
  • Yain Nua (spicy beef salad)
  • Momos with Fiery Red Chili Chutney (traditional dimsum)
  • Chole Bhatere (curried chicken dish) served with flour bread
  • Pakora (vegetable fritter) served with yoghurt
  • Traditional Rogan Josh
  • Fried Rice
  • Coconut Rice
  • Roti

$18.50 per guest


  • Cajun chicken taquitos
  • Taco's soft and hard served with beef, chicken and pork
  • All served with condiments of guacamole, onion salsa, habanero sauce, tabasco, lettuce, tomato, beans, sour cream, tortilla chips and frijole.

Hawaiian Poke Table

Design your own bowl of traditional Hawaiian Poke from these super fresh and funky options

Your Protein
  • Ahi Tuna
  • Salmon
  • Marinated Tofu
Your Base
  • White Rice
  • Brown Rice
  • Quinoa and Kale Salad
Your Topper
  • Papaya and Chili
  • Apple and lime, mint salsa
  • Kiunchi
  • Vine tomato and mango
  • Bean sprout and watercress
  • Watermelon chili and cilantro
All served with
  • Toasted Cashews, avocado, sesame seeds, macadamia mix, spicy pineapple and an abundance of sauces to choose from

$22.50 per guest


  • Pasta Con Pomodoro E Basilico
  • Pasta Con Pomodoro E Basilico
  • Caprese Salad with pesto sauce

$16.00 per guest

Your choice of 4,6 or 8 options to be served in the center of your tables on beautifully displayed platters and to be shared amongst your guests for the perfect social and culinary experience, alongside accompanying salads and vegetable plates.


PRICING inclusive of 5 selections of pre-dinner canapes
(price inclusive of 1 chef with assistant and 2 waitstaff)

4 options is $65 per head

6 options is $75 per head

8 options is $85 per head

  • Slow braised Pork belly with cayenne spiced guava and fennel
  • Braised beef short ribs with sage butter
  • Ceviche market fish, lime, coriander, red pepper and baget crisp
  • American Cheeseburger spring roll, bbq beef brisket tomato, baby spinach and cheese
  • Prawn and pork wontons with kikkamon soy and pickled ginger
  • Spanish chorizo and tomato bruschetta sourdough
  • Prawn tortellini, freshly made with coconut and kaflir lime leaf broth
  • Bug and lobster stuffed zucchini flowers served with capsicum rouille
  • Arancini with vegetable ragu and buffalo mozzerella
  • Whole Sliced peppered Eye Fillet on oven roasted kipfler potato with brocolini, French chevre cheese and almond salad then finished with red wine jus
  • Butterflied Paprika spiced whole Chicken on vine ripened tomato with garlic, tyme, zuccihini, sweet potato, carrot and a tomato and basil sauce
  • Slow Braised Lamb Shoulder on crispy confit royal blue Potato, roast pumpkin with greek yogurt and burnt butter, finished with a cherry jus
  • Roast Pork with freshly made apple calvados sauce on fennel a la greque, dutch carrot and sugar snap peas
  • Poached Beetroot salad trio with goats cheese, watercress and fig vin a cotto
  • Tomato and eschallot braised chicken drummettes served with crispy onion and freshly pulled basil
  • Pan fried Cod served on an Asian slaw and finished with a citrus sauce and potato crisp
  • Grilled Chorizo and Tiger Prawns served on toasted panini with chimichurri sauce
  • Pulled Pork Sliders served with red cabbage and apple blaukraut
  • Tempura Barramundi strips served on house made rosemary and roasted garlic aioli served with green leaf salad and lemon wedges