Sample Menus

Please note that we have an extensive menu selection and these items listed below are just a sample of what we offer. Contact us for the complete list.

Light Start Banquet Breakfast

Freshly squeezed Orange Juice (other juices available on request)
Platters of sliced seasonal fruit
Honey and Vanilla Yoghurt
Warm Cheese and Tomato Croissants
Freshly brewed filter coffee & tea selection

The Australian Breakfast

Freshly squeezed Orange Juice (other juices available on request)
Your choice of platters or individual plates of sliced seasonal fruit
or
Individual apple compote with berry yoghurt and gluten free muesli
Scrambled eggs with double cream
Baked tomatoes with herb crust
Roasted bacon rashers, chicken and mustard seed chipolata, hash brown and button mushrooms with
parsley
Baker’s basket with croissants, Danish pastries & muffins served with Australian preserves,
blue-gum honey & butter
Freshly brewed filter coffee & tea selection

Buffet Lunch

Orange juice and iced water are served with lunch (soft drinks are available on request).

Cold Selection
(Depending on availability and number of day’s conference is being held, these options may change)
Soy chicken with sesame and shallot
Roasted Roma tomatoes with aged balsamic reduction and Milawa goats cheese
Black Forest ham and rock melon
Hot smoked salmon, cumin yoghurt

Fresh Seafood
Fresh Sydney rock oysters and cooked prawns plus a variety of seafood that may include smoked salmon,
marinated mussels, grilled squid with fennel and lemon, sweet chilli and shallot octopus, cockles with
lemon and herbs. Lemon wedges, cocktail sauce, capers, onion rings and mustards.

Antipasto
Selection of antipasto that may include:
Coppa with snow pea sprouts
Red cabbage with orange and caraway
Shaved fennel with lemon and olive oil
Grilled and marinated mushrooms, courgettes and eggplants
Roasted baby eggplant
Cultivated mushrooms with red wine vinegar
Frittata of spinach, sun dried tomato and potato
Fresh bocconcini with pesto and extra virgin olive oil
Caesar Salad station with Caesar condiments
Mesclun salad
House and balsamic vinaigrettes
Freshly baked baguettes, white rolls and sourdough rolls

Hot Selection
Soup of the day
Chef’s selection of hot dishes which may include beef, lamb, chicken, pork, seafood, vegetarian items and
served with steamed vegetables and potato or rice

Dessert Selection
Chef’s selection of desserts, which may include some of the following:
Crème Caramel Rice Pudding
Summer Berry Pudding Sago in Coconut
Strawberry and Malibu Slice Chantilly Cream
Pistachio and White Chocolate Slice Chocolate Mousse with Praline
Chocolate Frio Strawberries in Red Wine
Sacler Torte Fruit Salad
White Chocolate and Ginger Terrine Tiramisu
Selection of whole fresh fruit, Australian cheeses, grissini and water crackers
Freshly brewed coffee and a selection of teas

Gourmet sandwich and salad selection

Toasted Turkish with tomato, basil, goat’s cheese, red onion, olives and rocket
Smoked salmon, horseradish and alfalfa on five grain loaf
Salad baguette of iceberg lettuce, carrot, beetroot and snow pea sprouts
Chicken tikka wraps with cucumber, yoghurt and baby spinach
Olive and rosemary roll with double smoked Prager ham, grain mustard and tomato
Cos leaves, house dressing
Tabouleh salad with black olives
Cucumber, bok choy, peanut and red onion salad with rice noodles
Fuselli pasta salad with radiccio, proscuitto, basil and green zuchinni
Sliced fresh fruit, Chocolate truffle cake, Cardinal schniten, Crème Caramel

Canapes

Cold Canapés
Assorted sushi rolls with wasabi and soy
Herb mascarpone with pickled grapes, olive oil crostini
Tartlet of celery, lilliput (baby) capers, cherry tomato and Persian fetta
Smoked salmon and horseradish on white bread
Char-grilled loin of lamb with rocket & babaganoush
Filo of tomato mousse with crabmeat peppers and lime
Tomato and goats cheese bruschetta
Salmon rillette on toasted brioche
Roasted capsicum, chilli and corn cake with beef and smoked Tabasco mayonnaise
Pea frittata with mint crème fraîche
Rare roast beef with mustard mayonnaise and asparagus
Petite choux with salmon and salmon roe
Peking duck pancakes with shallot and hoisin
Vietnamese mint and tofu rice paper rolls
Oysters on ice – 3 piece per person $7.50 pp
Shelled prawns, sauce Marie Rose – 4 piece per person $9.00 pp

Hot Canapés
Ganmodoki – skewer of fried tofu with Chinese mushrooms and shitake
Spiced eggplant spring roll
Pizzetta of pesto bocconcini, cherry tomato and Grana Padano
Water chestnut and fresh vegetables with char siu sauce in puff pastry
Spinach and tofu gyoza
Curried lentil and tomato samosa
Prawn, scallop and bamboo shoot steamed dumpling
Sugar cane prawns
Prawn dim sim
Skewered prawns with peri peri (Portuguese chilli) and parsley
Chicken, turnip and palm sugar steamed dumpling
Chicken, spring onion and coriander siu cheng gai
BBQ duck and apple spring roll
Steamed BBQ chicken bun
Chicken and tarragon ragout in filo
Chilli chicken gyoza
Mini beef Wellington
Involtini of spinach, ricotta and chorizo
Spiced lamb koftas, cucumber raita and naan
Empanada of beef and red bean

Premium Dinner Buffet

From the larder:
Tasmanian smoked salmon, classically garnished
Smoked and cured continental meats
Soy chicken pieces, chilli dressing
Cooked king prawns and Sydney rock oysters on the shell, sauce Marie Rose
Antipasto style platters of charred & roasted vegetables, basil oil
Gravelax of salmon, quenelle of salmon rillettes
Thai style octopus and calamari salad

Salads:
Mesclun and house dressing
Fusili, goats cheese, cherry tomato and pesto salad
White cabbage, dried fig and shaved carrot salad with parsley
Sweet potato salad with fetta cheese, peppers and cucumber, thyme dressing
Kipfler potato, watercress and boiled egg salad with hot smoked salmon
Assorted chutney, mustards, vinaigrettes & sauces

Soups: (Choice of one)
Pumpkin and ginger soup
Cabbage and bacon soup

From the hot kitchen: (Choice of two)
Blue eye, corn and button mushroom pie
Steamed salmon with shitake, baby bok choy and soy
Roasted chicken breast with lemon and rosemary, preserved lemon and parsley, jus with lemon
Grilled beef medallions with sweet potato purée, beetroot jus
Marinated lamb rump in balsamic, soft polenta and roasted red onions
Pork on caramelized mixed onions with an apricot jus
Black olive, fetta cheese and fresh thyme ravioli with macerated sultanas and pinenuts
Potato, goat’s cheese and shallot strudel with a cabernet sauce

To accompany selection:
Rice pilaf
Pommes Dauphinoises
Buttered vegetables
Baker’s basket of assorted sliced breads and dinner rolls

Carving station: (Choice of one)
Slow roasted leg of lamb with garlic and rosemary, roasted onions
Leg of pork with its crackling, apple compote, cider sauce
Beef rump, Dijon mustard, dark beer sauce
Tarago free-range turkey breast with an onion and apple stuffing, cranberry gravy

From the pastry kitchen:
Gourmet display of cakes, fruit tarts & French pastries
Selection of mousses, bavarois and crèmes
Seasonal sliced fruit platters
Assorted Australian cheeses, grapes & crackers
Freshly brewed filter coffee & tea

Banquet Set Menus

Entrees

Chilled soup of spiced tomato with mint, parsley and basil
Roasted sweet potato and sweetcorn soup (V)
Cream of celery, blue cheese and bacon soup
House cured gin and juniper berry salmon with avocado and cucumber yoghurt
Basil & Parmesan crusted field mushrooms, thyme and mascarpone crostini, baby salad (V)
Carpaccio of spiced tuna loin with preserved lemon, chilli, cucumber and baby leaves, red pepper dressing
Salmon confit, cauliflower cream, avocado and lilliput caper salsa, baby herbs
Roulade of cold and hot smoked salmon with a mint and sweet pea purée, rocket and soured cream dressing
Rillette of hot smoked salmon, Dijon mustard & dill, cornichons, sourdough crouton
Dressed avocado with steamed tiger prawns and rocket salad, tomato, basil and Spanish onion salsa
Ocean king prawn salad with soba noodles, wasabi mayonnaise and cassava cracker
Grilled scallops with an endive, cucumber, hazelnut and blue cheese salad, hazelnut oil
Mosaic of smoked chicken, poached chicken and semi-dried tomato with balsamic and French shallots
Coriander and cumin spiced chicken breast salad with soused cucumbers, tomato mousse and black pepper
Roasted duck breast served with red pepper and chick pea crush, lemon and parsley
Pepper roasted veal loin, fresh goats curd, balsamic roasted truss tomatoes, bruschetta
Rare roasted salt and Schezuan pepper beef fillet with red oak leaf tossed in lime and pink peppercorn dressing
Bow-tie pasta bound in a capsicum and shallot cream sauce with shaved Parmesan and basil oil (V)
Warm tart of Roma tomato & herb ricotta, rocket salad and aged balsamic dressing (V)
Smoked chicken and tarragon risotto with parsley and blue cheese dolce

Main Courses

Barramundi fillet on a sweet potato and caramelized ginger mash with snow peas and café de Paris butter
Blue eye trevalla, chick pea, mustard seed and white bean crush, asparagus, baby corn and baby herb salad
Seared salmon on a fennel and tarragon risotto, baby spinach and a champagne chive sauce
Poached fillet of Tasmanian salmon, kipfler potatoes, shitake mushrooms, sugar snaps, baby carrots and a
mushroom duxelle, light mushroom broth
Salmon cutlet with a preserved lemon and peri peri couscous, rocket and gremolata salad
Corn-fed chicken breast on hot buttered potato mash, surrounded by a tomato and mushroom casserole
Chicken breast marinated in lemongrass and garlic chives with nasi lamek, baby bok choy and ginger butter sauce
Grilled chicken breast on a pumpkin and sweet potato mash with baby squash, green beans, spinach purée and devil sauce
Roasted spiced boneless spatchcock, rosti potato, English spinach and red pepper jus
Grilled chicken breast Forestière served on a warm potato and eggplant stack
Confit of Muscovy duck leg on potato purée with a wild mushroom and canellini bean ragout
Chermoula lamb shank braised in beer, served with spiced couscous and fresh coriander
Roasted lamb rump with charred eggplant, nutmeg and kumera crush, beetroot jus
Oven roasted rack of lamb with hazelnuts and parsley, shallot and potato dauphinoise, broccoli and butter beans
Veal medallions on a red wine and shallot risotto with baby carrots and watercress
Whole roasted veal cutlet, with parsley potatoes and glazed baby vegetables served with the pan juices
Daube of beef cheek braised in red wine, potato and parsnip purée and roast chestnuts
Roasted tenderloin of beef, truffle oil mash, baby beetroots, sugar snaps and a port wine sauce
Fillet of beef on a chat potato, tomato and herb ragout, buttered asparagus spears, and balsamic reduction
Charred sirloin steak basted with smoked chipotle, sautéed potatoes and roasted cup mushrooms stuffed with red onion jam and red pesto
Pumpkin, leek and asparagus strudel, cauliflower mornay and sweet pea sauce (V)
Ravioli of roasted field mushrooms, ricotta and tarragon with a light fennel cream, shaved Parmesan and crisp basil (V)

Desserts

Warm chocolate and candied ginger pudding with a roasted coconut ice cream
Individual summer pudding with mascarpone and berry coulis
Banana & caramel pudding with malt ice cream
Tiramisu, coffee ice cream
White chocolate cheesecake with cherry and cinnamon compote
Terrine of white chocolate with ginger biscuit and milk chocolate fudge
Almond panna cotta with fresh strawberry compote
Passionfruit blamange with a pineapple and melon salad, honey wafer
Warm tart of pear and passionfruit with a vanilla ice cream
Strawberry and champagne jelly with a lime and raspberry sorbet
Baked chocolate tart, hazelnut semi freddo and a warm chocolate sauce
Gâteau Opéra with chocolate sorbet and coffee sauce
Individual pavlovas with kirsch mascarpone, fresh fruit and mixed berry gelati
Lemon and lime curd tart with cointreau raspberries
Tartlet of fresh fruits, peach schnapps mascarpone cream and berry sorbet
Flourless orange and almond pudding with vanilla bean ice-cream
Sticky fig and caramel pudding, vanilla bean ice cream
Selection of Australian cheeses, walnut loaf and fresh grapes