Buffets

• Basil poached Atlantic salmon, braised fennel, lemon aioli  
• Ocean trout, honey water cress dressing, confit cherry tomato 
• Chargrilled Atlantic salmon, ginger and soy glaze, snow pea, enoki  
• Crispy skin Barramundi, heirloom carrot, almond lime butter  

• Braised chicken, pancetta, buttery sage and brandy glaze 
• Chermoula crusted chicken breast, honey corn, crispy kale 
• Maple and orange baked chicken breast, radicchio, cress and walnut salad
• Roasted chicken fillet, pear and parsnip cream, cress salad 
• Crispy duck, corn and chickpea, herb salad, orange and ginger dressing

• Eye fillet of beef, grain mustard and herb crust, baby leek, wild mush jus  
• Chermoula crusted beef fillet, chargrilled red capsicum, truffled goat’s cheese 
• Herb and stout pot roasted lamb leg, baby carrots, maple speck and pea 
• Lamb shoulder chimichurri, fennel and shallot, cauliflower florets 
• Pork loin, crackle, hassleback apple, chiffonade beans, lemon thyme jus 

• Potato gnocchi, tomato and porcini passata, ricotta, basil
• Grilled polenta, eggplant parmigiana, steamed baby spinach
• Spiced green lentil and vegetable hot pot, potato gratin 

• Dutch cream potato and pear gratin
• Hassleback potato, white wine and onion
• Roasted baby chats with rosemary and garlic
• Potato chive and brie croquettes

• Steamed broccolini, radicchio, pear, shaved radish and toasted seeds
• Roasted seasonal vegetables with baked ricotta & balsamic
• Quinoa, baked carrot, pomegranate, pistachio salad
• Orange, toasted hazelnuts and goat’s feta served with butter beans and snow peas
• Steamed green beans, and chives with a fresh thyme and lemon dressing
• Salad of chargrilled asparagus spears, steamed green beans, sweet corn, smoked tomatoes, kalamata olives, preserved lemon & herbs

• Chocolate tart, macadamia meringue and blueberry parfait.
• Saffron poached pear, caramelized ginger cake, whiskey mascarpone.
• Burnt honey pannacotta, popcorn praline, mandarin jelly.
• Petit four- lemon curd berry tarts, candied orange almond cakes and
  cream cheese frosting, chocolate brownie and raspberry, ganache.
• Artisan Australian cheese and fruit board, grilled bread.

• Buffets include green leaf salad and crusty bread.
• One course $45.00 per person (select two items from main courses, one vegetable and one potato).
• Two courses $55.00 per person (select two items from main courses, one vegetable, one potato and one dessert).

                 Check our pre-dinner canapes menus here.

Grilled vegetables, local handcrafted cheeses, crudites, cured meats, homemade dips, olives, toasted bread, seasonal fruits and berries.

Upgrade your table with our canapes - check menu here.

Prices starting from $29 per person (minimum 30 people)