Buffet menu
served with rolls and cultured butter, coffee, tea and petits fours
Mains
chicken with basil, pinenuts, oven roasted tomatoes, proscuitto and balsamic vinegar dressing
medallions of angus rump served with mustards
rosemary and garlic marinated grilled organic chicken
lamb tenderloins rubbed with chermoula
barramundi with an orange and avocado salsa
salmon fillets with herb butter
blue eye with salsa verde
grilled t-bone steak alla fiorentina (served off the bone)
slow cooked salmon rolled in soft herbs with caperberry, olive and tomato salsa rossa
chicken involtini filled with proscutto, provolone and sage
lamb cutlets with marjoram, lemon and garlic sauce
market fish fillet with dill and caper mayonnaise
grilled king prawns with confit tomato, crushed green olives and zucchini, spelt pilaf
Vegetables
roast potatoes with garlic and rosemary
sauteed broccoli with olive oil and garlic
roast baby carrots with verjuice, goat cheese, pine nuts and currants
green bean, snow pea and brocollini salad with roasted hazelnuts and orange vinaigrette
buttered zucchini and green beans
potato and celeriac gratin with gruyere and parmesan
roast winter root vegetables with garlic and thyme
roast field mushroom and asparagus salad with pine nuts and shaved parmesan kipfler potato sala
Salads
corella pear and shaved parmesan salad with watercress, walnuts and currants
mixed leaf salad with avocado and chives, chardonnay vinaigrette
shaved fennel, lemon, artichoke and pecorino romano
pumpkin, puy lentil and zucchini with mint and feta, sherry vinaigrette
spiced couscous with roast peppers, spanish onion and halloumi
classic caesar salad of cos hearts, lardons, soft egg and parmesan, anchovy and garlic dressing
finely shaved savoy cabbage with grated parmesan and aged balsamic vinegar
roma tomato, mozzarella and basil salad
classic coleslaw
cos salad dressed with gorgonzola and walnuts
served with rolls and cultured butter, coffee, tea and petits fours
Mains
chicken with basil, pinenuts, oven roasted tomatoes, proscuitto and balsamic vinegar dressing
medallions of angus rump served with mustards
rosemary and garlic marinated grilled organic chicken
lamb tenderloins rubbed with chermoula
barramundi with an orange and avocado salsa
salmon fillets with herb butter
blue eye with salsa verde
grilled t-bone steak alla fiorentina (served off the bone)
slow cooked salmon rolled in soft herbs with caperberry, olive and tomato salsa rossa
chicken involtini filled with proscutto, provolone and sage
lamb cutlets with marjoram, lemon and garlic sauce
market fish fillet with dill and caper mayonnaise
grilled king prawns with confit tomato, crushed green olives and zucchini, spelt pilaf
Vegetables
roast potatoes with garlic and rosemary
sauteed broccoli with olive oil and garlic
roast baby carrots with verjuice, goat cheese, pine nuts and currants
green bean, snow pea and brocollini salad with roasted hazelnuts and orange vinaigrette
buttered zucchini and green beans
potato and celeriac gratin with gruyere and parmesan
roast winter root vegetables with garlic and thyme
roast field mushroom and asparagus salad with pine nuts and shaved parmesan kipfler potato sala
Salads
corella pear and shaved parmesan salad with watercress, walnuts and currants
mixed leaf salad with avocado and chives, chardonnay vinaigrette
shaved fennel, lemon, artichoke and pecorino romano
pumpkin, puy lentil and zucchini with mint and feta, sherry vinaigrette
spiced couscous with roast peppers, spanish onion and halloumi
classic caesar salad of cos hearts, lardons, soft egg and parmesan, anchovy and garlic dressing
finely shaved savoy cabbage with grated parmesan and aged balsamic vinegar
roma tomato, mozzarella and basil salad
classic coleslaw
cos salad dressed with gorgonzola and walnuts