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Mint Foods catered the Campit weekend at Wivenhoe dam. What spectacular food! Everything was hot on arrival, the food was cooked to perfection and...
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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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Information

GOURMET HOT DOG STATION

$11.50

12 reward points

HOT DOG STATION ! Make your own gourmet hot dogs with all your friends and family! Perfect for a party at home, in the park or any location, any time! Cooked on a bbq in front of you at your specified time, so everything is fresh and hot. To ensure your meats stay hot, they are displayed in stylish buffets.
Ingredients include:
  • Quality Lean Beef Honey Flavoured Sausages
  • Lean Bolognaise Beef Mince
  • Grilled Caramelised Onions
  • Diced Bacon and Onions
    For the all the vegos out there, switch the sausages or mince for our delicious Three Bean Vegetarian Taco Mix (GF/ Vegan)

    Our Hot Dog Topper Bar includes:
  • Mediterranean Pizza Mix- Diced Ham, Olives, Capsicum and Spanish Onion.
  • Tasty Grated Cheese
  • Sliced Tomatoes
  • Lettuce
  • Jalapenos
  • Pickles
  • Pineapple Pieces


    Sauces include:
  • Tomato
  • Barbecue
  • Mustard
  • Sweet Chilli
  • Chipotle Mayonnaise
  • Sweet Fruit Chutney
    Also includes hot dog rolls of course! Butter portions. Catering grade plastic plates and cutlery included free of charge. Melamine and stainless steel cutlery is also available if preferred, although a small charge is involved.

    $10.20 per person. Minimum 20 people.


  • Staff member required to cook BBQ and in charge of the buffet and toppers station. 1 staff attendant can cover 20-49 guests at a rate of $125 for up to 4 hours.
  • Additional Staff Member (50+ Guests)$110.00
  • Fruit Juice Upgrade ( +$1.25 )
  • Melamine + Stainless Steel Upgrade ( +$1.35 )
  • Percolator Coffee Upgrade ( +$3.20 )
  • Staff Member$125.00

  • Quantity Required:

    • 500 Units in Stock


    This product was added to our catalog on Wednesday 14 January, 2015.