Buffet Menu 1
COLD – choice of 3
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Selection of cold charcuterie products
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Sautéed calamari & Chardonnay steamed mussels
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Roasted spicy Texan chicken pieces
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Cracked pepper sliced beef with baby spinach
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BBQ chicken with mint & coriander pesto
SALADS- choice of 4
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Greek salad
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Caesar salad station – make your own Caesar
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Green bean, sun dried tomato & Spanish onion
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Moroccan spiced sweet potato with toasted pine nuts & sesame oil
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Roasted Mediterranean vegetable salad with balsamic glaze
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Potato, sour cream & fresh herb salad
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Mixed leaf, cucumber & cherry tomato salad with verjuice dressing
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Vegetable pasta salad with capsicum, celery, corn & carrot with whole egg mayonnaise
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Baby mushroom salad with crumbled feta & tarragon vinaigrette
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Fragrant basmati rice with currants, almonds & curry infused oil
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Singapore noodle salad with broccoli, fried shallots & sweet chilli dressing
HOT CARVERY
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One ‘Chef’s Roast’ with Gravy & accompaniments
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Slow baked lamb leg with rosemary & garlic
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Roasted beef rump with Dijon mustard, horseradish & dark beer sauce
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Leg of pork with crackling, apple compote & cider sauce
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Honey, citrus & clove baked ham
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One ‘Chef’s Hot Buffet Dish’ plus accompaniments
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Freshly baked bread rolls & butter
DESSERTS
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A selection of cakes, pastries, fruit salad & mousses
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Selection of Pickwick Teas, Filtered Coffee & Belgium Chocolates
Minimum 40 persons $34.00 per person
Fresh Prawns & Rock Oysters ($10.00 extra per person)







