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Memorial High Tea

Kirsten made a very difficult day so much easier for my family and I. The whole organisation of the event was stress free, simple, and everything was...
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Rescued!

With limited time, limited cooking skills and limited finance I contacted Kirsten to see if she sold frozen lasagnes I could heat up for my 50th...
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70th Birthday

A big "Thank you" to Kirsten for her wonderful service and happy manner and for the great finger food. Yummy!
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60th birthday at Runcorn

Kirsten, thank you for providing the catering for our group on 19th July. The food was very tasty and there was plenty of it. You were spot on time...
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No.1 catering company to hire!!

Amazing, delicious, fresh, friendly... just some of the descriptions used by my guests at our 40th birthday/new years eve party. Kirsten was...
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Information

High Tea

$20.00

20 reward points

So old it's new, high tea is the latest time-honoured tradition to come back in a big way. We can create a selection to suit your requirements, and are more than happy to give you some guidance in how to host this unique (and fun!) ritual.
Presented eloquently on 2 and 3 tier cake stands, your High Tea will be sure to impress. It consists of:
  • Petit Fours, Crafted Sweet Treats, Plain and Fruit filled Scones with Vanilla whipped cream and Raspberry Jam.
  • A delicate selection of Gourmet filled sandwiches cut into fingers and squares with crusts cut-off.
  • Mini Savoury Foods- Bruschetta and Cucumber and Tasmanian Salmon Boats.
  • Fresh Fruit Platters
    Assorted herbal Teas and and Coffees, milk, sugar, stirrers and cups are included with our compliments.
  • Catering grade melamine dinnerware, cutlery and napkins are included at no charge.

    One staff Attendant can manage up to 49 guests.
  • Staff Attendant $125
  • Staff Assistant $110 (50-99 guests) Additional $110 charge for each staff assistant per 50 guests over 99 guests.

  • Quantity Required:
    Min: 10
    • 480 Units in Stock
    • Manufactured by: Mint Foods


    This product was added to our catalog on Tuesday 25 May, 2010.

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