BUFFETS

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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 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

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, hassle back apple, chiffonade beans, lemon thyme jus

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

DESSERT

Chocolate tart, macadamia meringue and blueberry parfait
Saffron poached pear, caramelized ginger cake, whiskey mascarpone
Burnt honey panna cotta, 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

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 char-grilled asparagus spears, steamed green beans, sweet corn, smoked tomatoes, kalamata olives, preserved lemon & herbs

Price

One Course – $52.00 per person

(select two items from main courses, one vegetable and one potato).

Two Courses – $62.00 per person

(select two items from main courses, one vegetable, one potato and one dessert).

Buffets include seasonal green leaf salad and crusty bread. Add predinner canapes from $8.80 per head. Other menu selections are available, please enquire.

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 utilising our qualified, friendly staff for food and beverage service. We recommend one waiting/kitchen staff per 40 guests.

Monday to Friday – $47.00 per hour per staff person (minimum 4 hours)
Saturday – $50.00 per hour per staff person (minimum 4 hours)
Sunday – $60.00 per hour per staff person (minimum 4 hours)

Beverage packages (alcohol and non-alcohol) and tea/coffee packages all available at per head pricing.

Equipment hire: Crockery, glassware, cutlery, linen and more available, please enquire. Platters and Napkins provided free of charge.

Delivery: A minimum charge of $30.00 applies for local deliveries.

All prices shown on this menu are inclusive of GST.

Buffets