SUMMER 25/26

CATERING MENU

AUTHENTIC MEXICAN, MADE TO SHARE

✺ SUMMER 25/26 CATERING MENU ✺

$68 pp (minimum 30 guests)

Served Either As:

  • Roaming Feast – designed for easy canapé service with minimal fuss. Handheld bites and share platters circulate smoothly, keeping the flow relaxed and social.

  • Styled Banquet Table – set up as a central feast for guests to approach, with beautifully presented dishes and share platters styled for maximum impact.

First Bites — Choose 2:

  • Guacamole & Totopos — platters topped with spiced pepitas

  • Frijoles Refritos — black beans with queso fresco and totopos

  • Oysters — served with tomatillo, vodka, and celery seed vinaigrette

  • Esquites Street Corn — with queso, lime, and spice

  • Baked Queso Oaxaca in Salsa Verde — with salsa macha and totopos

  • Tortilla Soup Copitas — guajillo and tomato broth with crisp tortilla strips, stretchy queso, avocado, lime, and crema

Next Bites — Choose 3:

  • Aguachile Verde — Mooloolaba prawn ceviche with cucumber, red onion, avocado, and coriander in a tangy green sauce, served with totopos

  • Flautas (Chicken) — crispy rolled tortillas filled with chicken, lettuce, queso fresco, crema, and salsa verde

  • Flautas (Potato & Chorizo) — crispy rolled tortillas filled with potato and Mexican chorizo, lettuce, queso fresco, crema, and salsa verde

  • Tostadas (Guajillo Mushroom) — crisp tortillas topped with guajillo mushrooms and pico de gallo (vegetarian)

  • Tostadas (Tinga de Pollo) — crisp tortillas with shredded chicken tinga, frijoles, onion, crema, and salsa macha

  • Tacos (Cochinita Pibil) — pork shoulder slow-cooked in achiote and orange, served with queso fresco and pink pickled onion

  • Tacos (Al Pastor) — flame-finished pork belly marinated in guajillo, pineapple, and spices, served with onion, coriander, and spiced pineapple

  • Tortas Ahogadas Sliders — mini drowned sandwiches with frijoles, carnitas, avocado, and queso, served with dipping sauce (contains gluten)

Substantial — Choose 1:

  • Barbacoa de Cordero — lamb shoulder with green rice, consommé, onion, and lime

  • Birria de Res — short rib with consommé, onion, and coriander, served with mini quesadillas

  • Rajas con Crema — cheesy corn and poblano peppers (vegetarian)

  • Enchiladas Verdes — chicken enchiladas in salsa verde cocida, with queso fresco, crema, and onion

  • Enfrijoladas — cheese enchiladas in a black bean sauce with queso fresco, crema, onion, and coriander

These items are served in eco-friendly sugarcane dishes, where canapé or cocktail-style service is selected.

Dessert Add-On:

Pastel de Tres Leches — sponge cake soaked in three milks + tequila syrup, topped with cream, strawberries & sparklers.

→ $12pp

Enquire

How it Works…

What we bring:

All the traditionally prepared food ready for plating, clay cantina salsas & pickles, Serving platters and bowls, and the Clay Cantina team to set up and serve.

What you supply:

The space, tables or surfaces for service, and any drinks or glassware you’d like for your guests.

Where we go:

From Noosa to Northern NSW — private homes, hired venues, farms, or offices. If there’s a kitchen or serving space, we can usually make it work.

Our goal:

To keep things simple and enjoyable, you choose the menu and we take care of the details. From setup to service, our goal is to make hosting effortless so you can relax and enjoy your event. More than just catering, we want to transport you through flavour & hospitality — bringing the colour, warmth, and spirit of a traditional Mexican celebration to your table.

Make it a Cooking Party!

Smaller groups are Invited to also include an intro to Tortilla Making or Guacamole & Salsa master class to kick off the event. Ask about this interactive add on.

FAQ - CATERING

  • We cover the Sunshine Coast, Gold Coast, Brisbane, and Northern NSW. Travel fees may apply — just ask when you enquire.

  • Yes, all of our catering packages include a team of three to prep & cook & serve, For larger events, we may recommend extra staff (for an added cost of $55 per staff per hour)

  • We bring the food, platters, and any specialist kitchen equipment. It’s handy if you can supply glassware, plates, cutlery, and paper napkins. Don’t have enough? We can bring them for an additional charge.

  • Absolutely. Many of our dishes are naturally gluten-free and we can adapt menus for dairy-free, vegetarian, or vegan guests. Just let us know when booking.

  • Private homes, event spaces, and venues with kitchen or prep access all work well. If you need help finding a venue, we can recommend places we partner with.

  • Our catering menus generally start at 30 guests. Smaller groups may be possible on request, with adjusted pricing.

  • We take a 50% deposit to confirm your booking. The balance is due 10 days before your event, when we lock in final numbers and details.

  • Most roaming or banquet-style events run for 2–3 hours of food service. We’ll work with you to plan timings around your event.

  • Do you provide drinks?
    We don’t supply alcohol, but we’re happy to recommend drink pairings, or talk to you about a bar package where we can arrange staff & provide inspired Mexican mixers.

  • We can! Our Tres Leches cake is a crowd favourite and can be added to your menu by request. Just let us know when you book if you’d like us to bring one along. Sparklers MANDATORY