| Menu I |
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| Entrée (served to table) |
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Antipasto Platters:
Including cold meats,
marinated fetta,
olives,
grilled eggplant,
sun dried tomato and roast capsicum
Basket of assorted warm breads |
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| Main (served Buffet Style) |
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| SALADS |
Please choose three of the following:
Marinated field and button mushrooms
with chive cream
Salad of mixed leaves
Roasted marinated vegetables
and pesto
New potatoes
with crispy bacon and sour cream
Roma tomato,
bocconcini and salad onions
Singapore noodles and Asian greens
with a chilli and soy dressing |
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| HOT SELECTION: |
Carved at the buffet by our Chefs
Please choose two of the following:
Honey seasoned leg of lamb
Sirloin of beef
with a Dijon mustard crust
Double smoked glazed ham
with whole cranberries
Served with a trio of Roasted and Seasonal Vegetables
In addition you are invited to choose one hot selection alternative:
Oven Roasted chicken pieces
with crisp Cajun coating
Beef or vegetarian lasagne |
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| Dessert (served Buffet Style) |
Chef ’s selection of assorted cakes
Fresh seasonal Fruit Platters
with whipped cream
Freshly brewed coffee,
selection of teas and chocolate mints are included with Dessert |
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| Menu 2 |
| |
| Entrée (served to table) |
Antipasto Platters:
Including cold meats,
marinated fetta,
olives,
grilled eggplant,
sun dried tomato and roast capsicum
Basket of assorted warm breads |
| |
| Main (served Buffet Style) |
| |
| SALADS |
Please choose three of the following:
Marinated field and button mushrooms
with chive cream
Salad of mixed leaves
Roasted marinated vegetables
and pesto
New potatoes
with crispy bacon and sour cream
Roma tomato, bocconcini
and salad onions
Singapore noodles and Asian greens
with a chilli and soy dressing |
| |
| HOT SELECTION |
Carved at the buffet by our Chefs
Please choose two of the following:
Porterhouse of free-range beef
with an herb and pepper jus
Saddle of Gippsland lamb
with a fresh mint glaze
Breast of turkey
with a macadamia nut stuffing and red currant jus
Served with a trio of Roasted and Seasonal Vegetables
In addition you are invited to choose one hot selection alternative:
Oven Roasted chicken pieces
with crisp Cajun coating
Tortellini filled with chicken and basil mousse
bound in a tomato veloute
Trio of home-made gnocchi
with Napoli sauce and Grana Padano shavings |
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| Dessert (served Buffet Style) |
Chef ’s selection of assorted cakes
Fresh seasonal Fruit Platters
with whipped cream
Australian Cheese
and dried fruit platters
Freshly brewed coffee, selection of teas and chocolate mints are included with Dessert |
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Both menus inclusive of:
BEVERAGES –
FIVE HOUR DURATION including the following beverage package*:
SPARKLING WINE WHITE WINE
RED WINE
HEAVY AND LIGHT BEER
SOFT DRINKS AND ORANGE JUICE |
| *House selections. Beverage package may be upgraded |
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| Finger Food on Arrival |
Chef’s selection of gourmet finger foods including:
Chicken Breast Skewers
with Tangy Peanut sauce
Vegetable Samosa
with a sweet chilli dipping sauce
Mini Dim Sim’s
with a sweet soy dipping sauce
California Rolls
with tangy Wasabi
Ginger Garlic and Chilli Prawns Gourmet Fish Goujons
with home made tartare sauce |
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Decorated Room themed for Christmas including:
Chair Cover & Sash (colour to be decided by clients)
Christmas Tree with Fairy Lights
Christmas Bon Bons for every table setting
Three Tier Candelabra with Christmas Candles
Gold Underlays with white damask linen |
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