Salt & pepper calamari
Lemon aioli (DF)
Soul Mamas / Food van / MenuFood van • weddings
Straight from the hatch.
Hot, crispy, generous food cooked to order in the van. Made for cocktail hours, relaxed receptions and the late-night feed.
01
Small bites
Hot from the hatch and handed round on trays. Easy to eat with a drink in the other hand.
Pumpkin & sage arancini
Basil aioli (V)
Crispy chicken bites
With Nackers Mudgee hot honey ranch for dipping
Halloumi chips
Nackers Mudgee hot honey & za’atar (V)
Lamb kofta skewers
Garlic yoghurt, mint & pomegranate
Mini carnitas tacos
Slow-cooked pork & pico de gallo (DF)
Beetroot-cured salmon blinis
Dill aioli
Crostini
Whipped honey ricotta, pancetta, peach, basil & balsamic; tomato bruschetta (V); whipped High Valley Cheese feta, hot honey & prosciutto; or whipped salmon, cream cheese & dill
02
Bigger bites
Proper handfuls. Great for cocktail weddings and the late-night rush.
Smoky brisket slider
Slaw, aioli & pickles
Crispy chicken slider
Pickles, ranch & Nackers Mudgee hot honey
Pulled lamb slider
Mint yoghurt & pickled onion
Pork belly bao
Cucumber, chilli jam & spring onion
Fish & chip cone
Lemon, herbs & tartare
Truffle loaded fries
Oak Shade truffle aioli & parmesan (V)
Bacon ranch loaded fries
Bacon, ranch & mozzarella
03
Mamacitas tacos
The crowd favourite. Two tacos per serve, on soft corn tortillas.
Carnitas
Slow-cooked pork, pineapple slaw & chipotle mayo (DF)
Southern fried chicken
Crispy chicken, corn salsa & chipotle mayo
Mexican mince
Spiced beef, cheese, lettuce & pico de gallo
Beer-battered fish
Pico de gallo, shredded cabbage & chipotle mayo
Buffalo cauliflower
Crispy cauliflower, slaw & pickled onion
04
Dinner from the van
A full meal from the van. Served in bowls and boxes from the hatch, or as share platters run to your tables.
Mamacitas fiesta
Pick two of carnitas, southern fried chicken, Mexican mince or chipotle black bean. With Mexican rice, charred corn with High Valley Cheese feta, pickled slaw, and corn chips with pico de gallo.
Country smokehouse
Smoky beef brisket and lemon & oregano chicken, with crispy smashed chats, Nackers Mudgee hot honey carrots, slaw and soft rolls.
Lamb on the hatch
Slow-cooked lamb shoulder on charred flatbread, with chips, feta & oregano, Greek salad and tzatziki.
05
Late night
For the dance floor crowd, once the formalities are done.
Churros
Cinnamon sugar & chocolate sauce
Dirty fries
Smoky brisket, cheese sauce & jalapeño
Made in Mudgee
Local where it counts.
High Valley Cheese feta, Oak Shade truffle and Nackers Mudgee honey bring proper local flavour to the hatch.
Final dishes are confirmed around seasonal availability, your venue and what your event actually needs.
Enquire
Tell me what you’re planning.
Send the date, venue and guest numbers. I’ll help turn your favourites into a menu that works.
- Event date and location
- Approximate guest numbers
- Small bites, tacos, dinner or late night
- Any dietary needs
Call Jess on 0472 622 347 or email hello@soulmamascatering.com.