Buffets

Buffets

MAIN COURSE SEAFOOD
  • 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  

MAIN COURSE POULTRY
  • 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

MAIN COURSE RED MEAT / PORK
  • 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 

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

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

SALADS & VEGETABLES
  • 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

Dessert
  • 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.

All buffets include:
  • 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.


GRAZING TABLE

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)

 

STAFF, EQUIPMENT & MORE

“We prepare all our food fresh in house for your event. For all other menu options,
dietary and allergy requirements please speak to our team.”

Please enquire about our qualified, friendly staff. We recommend one waiting/kitchen staff
per 40-50 guests

Monday to Friday –$46hr per staff person (minimum 4 hours)
Saturday $50hr per staff person (minimum 4 hours)
Sunday – $60hr per staff person (minimum 4 hours).

Beverage packages ( alcohol and non-alcohol )

Tea and coffee packages

Equipment hire: All crockery, glassware, cutlery, linen and more, please enquire

We always include platters and napkins

Delivery: $52   All prices include GST.

Have a question for us

Contact us today