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