Celebrate with Libby Reid Catering at the 2011 Spring Racing Carnival. We can help with the styling of your site, to supplying and serving all your food and beverage needs.

Before we know it the Champagne will be flowing the Chicken sandwiches will be passed around and we will all hope that we can pick a winner!

Libby Reid Catering will again be out in the Car Parks at Flemington Racecourse as one of the accredited Caterer’s for the Melbourne Cup Carnival 2011. Libby Reid Catering have a great range of menu package’s from Hamper style, BBQ Style or if it is just something lovely and sweet to finish off the day then we can accommodate. 

Libby Reid Catering can service all your needs in regards to a fabulous day out at the races, from styling your site, set up of your site, hiring professional friendly staff and of course supply and serve all the food and beverage. The only thing we can’t help you with is to pick a winner!

Click the following links to view our Galleries…

• NEW! View all the styles for the 2011 Carnival.
• NEW! View the photos from 2010 Oaks Day.
• Click here to view our other galleries.

Libby Reid Catering can fully cater for…

• The Domain and Nursery Super Sites
• The Rails and Nursery Car Parks

Whether you are looking for…

• Car Boot Hamper
• Stylish Barbeque
• Fully Serviced Super Site and Site Management
• Or a picnic hamper for two!

Let the Team at Libby Reid Catering work with you to create a memorable day at the races. The only thing we can’t do is “pick the winners”!

TALK TO US and we can work together to make the 2011 Spring Racing Carnival a memorable day of racing both on and off the track for you and your guests! Call us on 03 9428 1872.

A sample of our 2011 Menu for the Spring Racing Carnival…

Starters…

• Marinated feta, semi sundried tomato and basil tart
• Ego tubs of Thai beef salad with julienne of spring vegetables, coriander and mint

Served hot from the BBQ…

• Baby lamb cutlets marinated in oregano and garlic
• Baby steak sandwiches with caramelized onion, rocket and dijonnaise

…and our sweet finale!

• Mini pavlova topped with passionfruit cream