Degustation – Catering Sunshine Coast


The Degustation Menus showcase the best of modern Australian cuisine, utilising gourmet ingredients from the Sunshine Coast Queensland and around the world. Personally designed by our Executive Chef Santosh, this is the absolute finest in culinary experiences. We create a tempting menu of up to 10 courses personalised to your taste. Each menu is priced on the selection of dishes and number of guests.

Talking Turkey’s degustation dining has become a popular variety of private dinner parties as it includes small but plentiful portions for guests to enjoy. It’s an exciting alternative to any event or celebration. Our signature seven and ten course degustation menus are carefully and specifically constructed just for you. Chef Santosh puts to work his incredible skills to create magical culinary works of art. Ordering the degustation option is a great way to an Exceptional Culinary Experience.

The aim being that you may graze your way through a selection of dishes reflecting the best of produce available from the markets and our network of dedicated suppliers. Menus are seasonally crafted, offering intricate, contemporary exciting dishes. Our aim is to constantly be inventive, drawing influences from season, flavour, aroma and texture.


Water chestnut & wild mushroom ravioli

Satay style tofu skewers w bbq sweetcorn salsa

Grilled scallops w green pea puree & fresh fennel jam

Chili crab san choy bow

Dukkha crusted market fish w beetroot hummus

Crispy pork w miso mash & apple slaw

Greek lamb back strap w filo tart & tahini yoghurt

Chermoula spiced chicken w black rice pulao and coconut sambal

White chocolate and kaffir lime pana cotta

Passionfruit and pecan nut cheesecake


Nam jim Natural Oysters

Blackened Dory w miso mash

Grilled scallops w wild mushroom risotto

Morton Bay bugs w bbq sweetcorn salsa

Kaffir lime prawns w tamarind sauce

Crispy skin Barramundi w beetroot hummus Baba au Rhum

Apple and cinnamon straddle

Fudge Ice cream


Blackened tofu with pumpkin kimchi and wasabi pea crumb

Mango, avocado and feta salad in filo basket with aged balsamic glaze

Chermoula spiced chicken kebab with strawberry raita and Lebanese bread

Wild mushroom risotto with five spice turkey, brie and beetroot jam

Dukkha crusted market fish with green pea hummus and pomegranate

Teriyaki prawns with sake shooters

Morten bay bugs with black turtle beans and avocado salsa with orange

Grilled scallops with rockmelon, mint and parmesan salad with prosciutto

White chocolate and kaffir lime panacotta

Rosewater and dry fruit baklava

Fudge ice cream