The Passionate Melbourne Vegetarian Catering Company

When hosting events of any kind, you are bound to have some guests with special dietary requirements. While you may think this can throw a spanner in the works and make catering difficult, Going Gourmet can remove the hassle by providing excellent vegetarian cuisine so that all your guests can enjoy an excellent feed. Founded by a team of chefs and experienced hospitality workers, our business has grown into an industry leader and takes it as a privilege to host events across the state.


You won’t find catering with a better range

We have a delicious selection of specialised alternatives for any guests with dietary requirements. From sensational canapés to succulent mains, our food will have everyone salivating — including those who have no special requirements! Any of these entrees or mains can easily be substituted into your plated menu packages to accommodate and impress your vegetarian guests. All menu items we offer are made by our own professional chefs, so it is easy for our staff to plan and prepare a menu tailored specifically to your needs so you can impress any attending vegetarians.


We can address absolutely any dietary requirements

The following are just some examples of other needs we can cater towards:

  • Gluten free
  • Vegetarian
  • Lactose free
  • Vegan
  • Fructose free
  • Nut free
  • Kosher friendly
  • Halal only
  • Coeliac friendly

Offering outstanding service from our experience staff

We have quickly earned a reputation as a leading vegetarian catering company in Melbourne through our commitment to our customers. Regardless of the event or function you are organising, we will always focus on providing an exceptional experience for you and your guests. Our staff are genuinely passionate about hospitality and strive to make sure everybody has a great time with a belly full of amazing food and drink. Whether it’s a wedding, birthday, corporate lunch, conference or anything in between, we will plan everything with you beforehand to ensure that absolutely everything is taken care of.


If you would like to make an enquiry for vegetarian catering in Melbourne, get in touch with our friendly crew on (03) 9543 8810 or leave your details with us and we’ll get back to you as soon as possible.


Sample Vegetarian Menus

Cool Canapés

Cool Vegetarian Canapés


sweet potato tortilla, garlic aioli (V) (GF)

Vietnamese rice paper rolls, nam pla sauce (V) (GF)

tomato, bocconcini Turkish bread, fresh basil (V)

hommus jars, vegetable dipping sticks (V) (GF)

crudité’s w creamed feta & beetroot dip (V) (GF)

warm zucchini, fennel & mint slice (V)

pumpkin blinis, ricotta, black olive & fried sage (V)

butternut pumpkin frittata, roasted red peppers, garlic aioli (V) (GF)

basil pesto risotto cake, Tasmanian brie & semi dried tomato (V) (GF)

grilled vegetable stack, Turkish bread, basil pesto & rocket leaves (V)




(All can be GF)

Small or Large sizes available


Gourmet Vegetarian Antipasto
grilled vegetables & shredded basil
chunky-style vegetarian dips, semi dried tomatoes, sautéed olives & lavosh

Cheeses, Tasmanian Trio Platters
a trio of creamy Tasmanian triple brie, blue & cheddar
accompanied with quince paste, fresh fruit, honey & lavosh

Going Gourmet Dips Platters
a trio of chunky-style dips, flavoursome
garnished with semi dried tomatoes, olives & lavosh


Hot Canapés

Hot Vegetarian Canapés


crispy Spanish potato tortilla, paprika mayo & chutney (GF) (V)

porcini mushroom risotto on spoons with parmesan & chives (GF) (V)

Cypriot haloumi empanadas, Spanish sauce romesco, rosemary shards (V)

fried sweet corn fritters, avocado guacamole & fresh lime (V)

fried chick pea falafels, tzatziki yoghurt (GF) (V)

potato & mozzarella croquettes, smokey paprika mayo (V)

cherry tomato, bocconcini & basil quiches (V)

swiss mushroom & parmesan quiches (V)

mini slider, falafel pattie, mint, mayo, tomato & lettuce (V)

grilled Cypriot haloumi cheese, red & green pepper skewers, basil dipping sauce (GF) (V)

cauliflower & cheese pies (V)

a selection of arancini (V)
# saffron & parmesan     # beetroot & dukkah sea salt     # pesto & mozzarella
# porcini mushroom & parmesan   # tomato & basil

tempura seasonal veg, zucchini, broccoli & cauliflower,
“Agra Dolce” sweet & sour sauce (GF) (V)

mini pizza calzones, folded pizza pastries filled w tomato napoli & cheese (V)

baked basil pesto Turkish breads, mozzarella cheese (V)

baked button mushrooms, filled w goats cheese, herbs & semi dried tomato(V)

sweet potato wedges, chick pea hummus (GF) (V)

roasted batatas bravas, Spanish sauce remesco (GF) (V)

corn & coriander breads w chilli jam (V)

baked onion & beetroot tarts, topped w goats cheese (V)

fried parmesan polenta cakes, sauteed mushroom duxelle (V)

chef-made – fried Vietnamese vegetable spring rolls, chilli jam (V)



Vegetarian Entrées


Bruschetta (3) (V)
pumpkin & basil, tomato & fetta, avocado & corn salsa

Black Bean Crispy Taco’s (V) (GF)
avocado guacamole, carrot salad

“Italian” Arancini Plate (V)
hand-made, individual flavours, aioli

Spanish Potato & Red Pepper Tortilla (GF) (V)
haloumi cheese, basil & smokey paprika mayo

 Corn & Coriander Fritters (GF) (V)
tomato salsa, avocado guacamole, chilli & lime jam

Caprese Tart (V) (can be GF)
tomatoes and buffalo mozzarella, garlic oil & basil salad

Forest Mushrooms (GF) (V)
sautéed medley of Australian mushrooms, celeriac puree, celery & parmesan crisp

Green Pea & mint Soup (GF) (V)
finished w double cream & black pepper

Cauliflower Bisque (GF) (V)
brown butter croutons, pomegranate seeds



Vegetarian Mains


Fresh Ricotta Ravioli (V)
 pumpkin puree, peas, crispy sage butter sauce

Penne Pasta Bake (V) (can be GF)
basil cream sauce, zucchini, tomatoes, topped w mozzarella

Baked Cauliflower & Cheese (V) (can be GF)
baked w orichiette pasta, béchamel sauce & mozzarella

Beetroot & Goats Cheese Tart (V) (can be GF)
green beans, rocket & parmesan

Grilled Eggplant Parmiggiana (V) (can be GF)
layered with tomato napoli, mozzarella & basil

Risotto Pea Primavera (GF) (V)
asparagus, sugar snap peas, tarragon, finished w pecorino (entree/main)

Moroccan Chick Pea Tagine (GF) (V)
chick peas, tomato, pumpkin, spices, yoghurt, mint, puffed quinoa

 Porcini Mushroom Risotto (GF) (V)
sauteed swiss browns, Reggiano Parmesan, truffle oil (entree/main)

Sweet Potato & Green Rice Bowl (GF) (V)
black beans, avocado guacamole, shoots & chilli