Top Cat Catering – Eastern Suburbs Premier Event Specialists


Sydney’s best kept secret.

Top Cat catering, run by wedding specialist Jenny Eliades is a family owned business with over thirty years’ experience in the food and wedding industry. Jenny prides herself on outstanding service and top notch food, creating personalised menus for every client and customising every function specific to the client’s desires and budget.

To have a flawless event, you must have the perfect venue and Horizons in the Eastern Suburbs is a spectacular waterfront venue that does the trick! Located on the iconic Maroubra Beach and situated on Level 2 above the South Maroubra Surf Lifesaving Club.

This premier venue is home to one of the largest ocean front views of all venues along Sydney’s East Coast. The uninterrupted and unrivalled coastal views of Maroubra Beach, and the large private beach front glass balcony invites you and your guests to take in the breathtaking surf break, a majestic panoramic backdrop.


Shots of French Onion Soup with Gruyere Toast

A delicious little winter warmer packed with rich and sweet onion flavour to get those taste buds going.


Shaved Fennel and Dill Salad served with Sashimi of King Fish

The fish was incredibly fresh, still having a pleasant bite and flavour. Not at all fishy, the matching with fennel and dill was a winner.


Vegetable Garden with Caramelised Walnuts and Goats Cheese

Easily one of the prettiest dishes I’ve seen. And one of the best vegetarian options I’ve eaten. You would think you were in a three hatted restaurant with presentation like this. The salad had some really beautiful and fresh flavours, from the sweetness of the carrots, the earthiness of the mushroom, the aromatics from the herbs and the creamy bitterness of the goats cheese. All of them working perfectly together.


Seared Scallop, House made Ricotta, Chive and Blue Cheese Tortellini with Tarragon Pumpkin Puree

The scallops were expertly cooked, leaving them plump and buttery. While the Tortellini was the perfect parcel of pasta, encasing a decadent, creamy filling that really struck a chord with me. The pumpkin puree added an indulgent sweetness to the two.


Medallions of Beef with Caramelised onion, Baby Carrot and Chermoula Dressing

These medallions were cooked to a perfect medium rare and lightly seasoned, leaving them tender and rich in flavour. The Chermoula dressing added nicely with its herby fragrance and taste.


Blackened Quail with Pomegranate and Herb Salad

A whole quail, charred on the outside yet still remaining soft and tender inside. I loved how the blackening of the quail intensified its flavours adding a nice crisp to the skin, while the pomegranate and herb salad brought a nice fresh balance to the dish.

DSC01272 Stuffed Chicken with Wild Mushroom Medley, Parsnip Puree and Chardonnay Reduction

The first thing I noticed about this dish was the incredible smell coming off the plate. One sniff and my mouth was watering and ready. The chicken was unspeakably tender with a moreish savoury mushroom filling that was nicely balanced out by the parsnip puree.

DSC01283Pan Fried Barramundi, Cauliflower Puree, Broccolini, Tomato Caper Dressing and and Lemon Jelly Wedge

What a piece of fish! The searing on top left the skin crispy and golden, contrasting with the firm flaky flesh underneath. The Tomato caper salad was fresh, with little bursts of saltiness. What stood out for me was their signature Lemon Jelly Wedge, containing a sweet and tart lemon jelly that went fabulously with the fish.


Herb Crusted Lamb Rump with Vegetable Ragu and Fondant Potato

My favourite dish of the day was the lamb. Soft and juicy, it simply melted in your mouth with the fondant potato. The vegetable ragu had strong Mediterranean flavours that wrapped up our savouries for the day very nicely.


Molten Lava Cake with Salted Caramel Parfait, White Chocolate Mousse

OMG this was good. This little mound was exploding with decadence, from the rich chocolaty cake to the warm caramel sauce poured on to it. Pure heaven!

DSC01305 Orange Macron Mille-Fuille with Limoncello Mascarpone and Raspberry coulis

Well hello there my pretty! This layered macron dessert was a dream come true. The macaron was soft and chewy, while the limoncello filling brought a citrus punch that left me wanting more.

The desserts featured were created by Jeremy Eliades, who has been working alongside mum Jenny from a young age developing recipes and food plating. He has since extending into baking, patisserie and cake decorating creating his very own Couture Wedding cake company – The Cake King.

“My goal was to introduce handcrafted wedding cakes, baked from scratch using fresh and quality ingredients leaving every guest with an amazing taste sensation…” says Jeremy.


Celebrate in style with Top Cat who can cater for weddings, birthdays, christenings, baby showers, engagements, Christmas parties and more.

Why not have your next function at Sydney’s best kept secret?

Top Cat Catering –

The Cake King –

Horizons South Maroubra

Level 2, Surf Life Saving Club
Bernie Kelly Drive
South Maroubra, NSW 2035


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