TASTING FULL GRAND BUFFET MENU

CANAPES
  •  Baby Beetroot Pinwheel Sandwiches, Cumin and Chickpeas (Se, Vg, Vt)
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  •  Crostini with Tomato and homemade Pesto (Mi, Vt, Wh)
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  •  Fresh Tuna, Soy Sauce and Wasabi, pickled Cucumber (Fi, Wh)
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  •  Smoked Salmon and Cream Cheese Profiteroles, Dill (Fi, Mi, Wh)
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  •  Asian marinated Beef on toasted Bread (Mi, Wh)
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  •  Oven baked Karaage Chicken Pieces, Japanese Mayonnaise and Furikake (Eg, So, Wh)
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  •  Fried Prawn Cutlet Rolls, sweet Chili Sauce (Cr, Wh)
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  •  Crispy Pork Belly, served in a Cocoa Shell with spiced Bread Sauce (Wh)
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  •  Pork and Prawn Siomai topped with Black Bean and Tamarind Chutney (Cr, So, Wh)
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  •  Mini Falafel, Capsicum Relish and spiced Hummus (Vg, Vt)
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    Bread & Butter?????
  •  Selection of artisan Breads and spiced Butter
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    FIRST (Meat)
  •  Classic roasted whole Chicken with Tarragon and Lemon served with Chicken Jus
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  •  Braised Lamb with Garam Masala, Raita and crispy Mung Beans (Mi)
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  •  Oven baked Ham with Pineapple, Cherries and Wholegrain Mustard (Mu, Wh)
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  •  Chickpea Curry, Coconut Cream and fresh Coriander (Vg, Vt)
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  •  Lentil Casserole, Cherry Tomatoes, Thyme and Paprika (Vg, Vt)
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  •  Kumara Wellington, Portobello Mushroom and Balsamic Glaze (Mi, Vt, Wh)
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  •  Couscous, grilled sweet Corn Kernels, Lemon, toasted Almonds, Mint (Al, Vg, Vt, Wh)
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  •  Steamed Cauliflower grilled Halloumi and Hazelnuts (Mi, Vt)
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  •  Greek Salad, Tomatoes, Kalamata, Feta, Cucumbers with extra virgin Olive Oil and Oregano (Mi, Vt)
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  •  Charred Bok Choy, Medley of Capsicum, Chili and Citrus Vinaigrette (Vg, Vt)
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    SECOND (Meat)
  •  Slow roasted Leg of Lamb studded with Rosemary and Sea Salt, served with its natural Jus
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  •  Curried Chicken Thighs, with Tomatoes, freshly toasted Coriander and Cumin
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  •  Roast Beef Sirloin, medium rare, coated with Garlic and Thyme, served with Port Wine Jus
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  •  Spiced roast Pork Belly, crispy Skin, Apple Horseradish Sauce
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  •  Roasted Potatoes, Garlic Butter and Herbs (Mi, Vt)
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  •  Roasted Pumpkin with green Beans and freshly toasted Dukkah (Ha, Pis, Se, Vg, Vt)
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  •  Oven Roasted Vegetable Salad, fresh Mint, Pistachio Nuts, Tahini Citrus Dressing (Ce, Ha, Pis, Se, Vg, Vt)
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    THIRD (Fish)
  •  Teriyaki Tuna, Oven baked sweet Potatoes with mixed Kimchi and Choy Sum (Mi, Fi)
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  •  Celeriac topped Salmon in white Wine Reduction (Mi, Fi)
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  •  Green lipped Mussels in the half Shell, served in Coconut and Ginger Sauce (Mo, Fi)
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  •  Louisiana-style Seafood Gumbo with Prawns, Mussels, Smoked Sausage, Okra, Peppers, Celery and Cajun Spices (Ce, Cr, Mo, Sh, Wh)
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  •  Sweet and sour Pineapple Squid made with Plum Sauce, Spring Onion (Mo, Wh)
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  •  Caesar-style green Leaves with Crispy Pancetta, Crouton Crumbs, Chopped Egg and Anchovy Dressing (Eg, Fi, Mi, Wh)
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  •  Chickpea and Kumara Salad, vegan Curry Mayonnaise, Cranberries, fresh red Peppers and Coriander (Vg, Vt)
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  •  Four Beans Salad, flavoured with Rocket and toasted Corn and spicy Peppers (Vg, Vt)
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  •  New Season Potato Salad, Mustard Dressing, Shallots, Gherkins (Eg, Vt)
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    Allergen and Dietary Information: Despite careful preparation, products may contain traces of substances that are listed as allergenic.
    Al = Almond, Ba = Barley, Br = Brazil Nut, Ca = Cashew,   
    Ce = Celery, Cr = Crustacean,    Eg = Egg, Fi = Fish,
    Ha = Hazelnut, Lu = Lupin, Ma = Macadamia, Mi = Milk,
    Mo = Mollusc, Mu = Mustard, Oa = Oat, Pea = Peanut,
    Pec = Pecan, Pin = Pine Nut, Pis = Pistachio, Ry = Rye,
    Se = Sesame, So = Soy, Sh = Sulphite, Vg = Vegan,
    Vt = Vegetarian,    Wa = Walnut, Wh = Wheat/Gluten.   

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