STARTERS - COLD
PERI PERI CHICKEN FILLET
ON SWEET CORN AND CORIANDER FRITATA
SMOKED SALMON ROULAD
SMOKED SALMON ROLLED IN A THIN CRAPE WITH CREAMED CHEESE, ROAST CAPSICUM AND ROCKET LETTUCE
A SELECTION OF JAPANESE SUSHI ROLLS SERVED WITH SWEET SOY DIPPING
RARE SEARED ROAST BEEF
OLLOROSSO CHERY ONION JAM, TURKISH PIDE WITH ROCKET PESTO
POACHED PRAWN SALSA WITH CHERVIL AIOLI ON SWEET BUNS
STARTERS - HOT
ARANCINI, BASIL PESTO AND MOZZARELLA
DUCK CONFICT AND APPLE ROLLS, HOY SIN DIPPING
GRILLED ANGUS SCOTCH FILLETS, CARAMELISED ONION, MUSTARD AND CHUTNEY
SALT AND PEPPER CALAMARI, GARLIC AIOLI AND FRESH LIMES
PRAWN RESSOTO ON SPOONS, CHILLI AND BABY BASIL
MAINS
SLOW ROASTED GRAIN FED BEEF, CARVED TO PERFECTION
A SELECTION OF FRENCH, SEEDED AND DIGON MUSTARDS, CHEFS CHUTNEY
OVEN BAKED TASMANIAN FILLET (GLUTEN FREE)
LEMON BEURRE-BLANC, GRILLED LEMONS, STEAMED GREENS
ROAST LAMB OFF THE BONES
BAKED BEETROOT, GARLIC, BLACK OLIVES AND OREGANO
CHICKEN AND LEAK BONELESS MERRYLAND FILLETS
CONFIT OF GARLIC, CREAMED LEAKS, PANCETTA AND FRESH CHIVES
CHICKEN BREAST
FILLED WITH GARLIC AND PARSELY BUTTER ON A BED OF MASHED ROASTED SWEET POTATO, RED ONION AND SPINACH
TOMATO & BASIL RISOTTO
SEMI DRIED TOMATOES, BABY BOCCONICINI & FRESH BASIL BOUND IN RICH CREAMY ARBORIO RICE AND FRESHLY SHAVED PARMESAN
TWICE COOKED PORK BELLY
BRAISED IN ASIAN MASTERSTOCK, THEN ROASTED UNTIL CRISPY SKINNED, RESTING ON BOK-CHOI AND SHITAKE MUSHROOMS
CHAR GRILLED BEEF
TENDER SCOTCH FILLET COOKED TO YOUR LIKIING WITH RED WINE DEMI GLACE ON A BED OF POTATO COLCANNON
LAMB RUMP
LAMB RUMP CRUSTED IN SEEDED MUSTARD, COOKED MEDIUM, SERVED ON RATATOUILLE, DRIZZLED WITH AIOLI
PERI PERI CHICKEN
WITH CHERRY TOMATOS, CHARRED LEMONS, AND FRESH CORIANDER
EGG PLANT PARMIGIANA (VEG)
LAYERED GRILLED EGGPLANT, WITH NAPOLI AND SHREDDED BASIL TOPPED WITH PARMIGIANO REGGIANO
BABY BARRAMUNDI
STEAMED WITH FRESH GINGER- LIME, SOY, CORIANDER AND SHALLOTS
LAMB SHANKS
TOMATO AND PEPPERONI, BAIL AND ROSEMARY
BUFFET SIDES / SALADS MENU
ROASTED ROOT VEGETABLES TOSSED WITH ROCKET & BALSAMIC VINAIGRETTE
ROASTED MOROCCAN PUMPKIN & CHICKPEA SALAD, RED PEPPERS, MINT, SPINACH & LEMON
CHAT POTATOES TOSSED IN GARLIC, AIOLI, CAPERS, SPRING ONION & WHOLE EGGS
TOMATO, BOCCONCINI, BASIL PESTO CREAM, ROCKET & PENNE PASTA SALAD
THAI VERMICELLI NOODLE SALAD OF PEPPERS, CARROTS AND CORIANDER, MINT & LIME DRESSING
LEAFY SALADS
ROASTED BEETROOT, DANISH FETTA, GREEN BEANS, ROCKET LEAVES, DRESSED WITH BALSAMIC
GOING GOURMET HERBES GREEN SALAD, SELECTION OF VINAIGRETTES
CHEF’S CAESAR SALAD, BACON, CROUTONS, EGGS, & CREAMY PARMESAN MAYO (NOT GLUTEN FREE) (NOT VEGETARIAN)
VIETNAMESE SALAD OF PEPPERS, CARROTS, CABBAGE AND CORIANDER, MINT & LIME DRESSING
HOT SIDE SELECTION (GLUTEN FREE)
ROASTED ROOT VEGETABLES, RED PEPPERS, TOSSED WITH GARLIC, ROSEMARY &THYME
ROASTED CHAT POTATOES WITH CONFICT GARLIC, ROSEMARY & MALDON SEA SALTS
POTATO PUREE, SILKY SMOOTH MASHED POTATOES WITH CREAM
BUTTER STEAMED GREENS TOSSED
CORPORATE DESERTS
HOMEMADE TIRAMISU
DECADENT MARSCAPONE CREAM LAYERED BETWEEN SAVOIARDI BISCUITS WITH A SHOT OF EXPRESSO
ORANGE AND COINTREAU CREAM BRULEE
BAKED ORANGE CUSTARD, SPIKED WITH COINTREAU, GLAZED WITH CARAMELISED SUGAR, SERVED WITH DOUBLE CREAM, AND LADY FINGER BISCUITS
CARAMEL AND MACADAMIA CHEESECAKE
DELICIOUS BAKED CHEESECAKE WITH ROASTED MACADAMIAS AND CARAMEL FUDGE, TOPPED WITH VANILLA CREAM AND ALMOND PRALINE
CHOCOLATE AND RASPBERRY PUDDING
BAKED CHOCOLATED PUDDING WITH A RICH CHOCOLATE AND RASPBERRY CENTRE, SMOTHERED IN CHOCOLATE SAUCE WITH DOUBLE CREAM AND STRAWBERRIES
CHEESE PLATTER
A SELECTION OF HARD CHEESE AND STRAWBERRIES SERVED WITH WATER CRACKERS
FRUIT PLATTER
A SELECTION OF FRESH SEASONAL FRUITS
