Buffet Menu
Mains
- Butterflied leg of lamb with sundried tomato paste and thyme
- Slow roasted chicken breast marinated with tapenade and preserved lemon
- Poached Atlantic salmon fillet with dill
- Slow roasted pork belly with ginger and hoisin
- Grilled lamb cutlets with pesto, or almond skordalia
- Pork sausages braised in red wine with herbs and roasted garlic
- Roasted sirloin of beef with a mustard crust
- Marinated rare tuna, seared and sliced with wasabi and soy
- Pork medallions wrapped in bacon
- Grilled chicken thigh fillets with caramelized onions and balsamic glaze
Sides
- Italian style chickpea and spinach salad with roasted pumpkin and olive oil
- BBQ’d haloumi cheese with grilled eggplant and capsicum and mint dressing
- Green beans, smoked trout and horseradish cream
- Tomato, basil and shaved goat cheese
- Simple green salad or greek salad
- Witlof, avocado and pancetta salad
- BBQ’d marinated field mushrooms
- Crispy roast potatoes with rosemary and garlic
- Cos lettuce salad with sheep’s milk fetta and toasted walnuts
- Tuscan bread salad with anchovy, capers, roasted red capsicum and tomato dressing
- Caramelised onion, gruyere and thyme tart
- Leek and taleggio tart
Desserts
- Fresh fruit compote with mint and prosecco
- Mango Cheeks with pasisonfruit jelly
- Baked honey tart
- Date and vanilla tart
- Berries with mascarpone
- Chocolate and Hazelnut mousse with caramel and praline
- Cheese – 3 types with crackers, bread, and quince paste
$37 per head for 2 main and 2 salad choices. $10 per head for dessert. Add $5 per person for additional choices.