| Menu >> Sample Menu |
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| Seated:(Minimum 40 Guests) |
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| Entree |
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| Served Hot |
Served Cold |
- Thai fish cakes with plum sauce
- Beef / chicken mini satays peanut sauce
- Marinated chicken winglettes with mango and lime chutney
- Yum Cha with dipping sauce
- Pesto coated king prawn on skewer
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- Savoury mini croissants
- Kappa maki (sushi) with traditional sauces
- Grilled Polenta with cream cheese and fresh asparagus
- Blini topped with smoked salmon and creme friache
- Pumpernickel with olive tapenade and proscuitto
- Mini bruschetta with smoked salmon and brie
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Hot Buffet Choices :
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- Chinese barbeque beef and crispy Fried shallots, hokkein noodles
- Coriander and chilli chicken and Asian greens, egg noodles
- Thai Prawn curry on fragrant rice
- Butter Chicken, rice and condiments
- Crunchy chicken and noodle salad, roasted cashews
- Beer battered fish and chips served in small paper cones
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| Dessert |
- Apricot Alice - apricot brandy mousse sandwiched between almond geconde served with raspberry coulis
- Baked chocolate cheese cake - served with Cointreau flavoured cream
- Apple and Blueberry strudel - puff pastry served hot with brandy sauce or cold with cream chantilly or ice cream
- Hazelnut susses - Hazelnut marquise in chocolate rum cream serves with a sour cherry compote
- Paris breast - strawberry flavoured cream and fresh strawberries
- Chocolate Champagne pot - surrounded with chocolate sauce baked chocolate and Champagne with toasted almond biscotti
- Apple pie & fresh cream - apple, cinnamon and sultanas baked in short pastry served hot with sauce anglaise’ or cold with vanilla ice cream
- Pecan caramel gateau - Pecan sponge soaked with butterscotch syrup layered with caramel ganache
- Tea and Coffee
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| Buffet:(minimum 50 guests) |
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|
| Entree |
|
| Served Hot |
Served Cold |
- Thai fish cakes with plum sauce
- Beef / chicken mini satays peanut sauce
- Marinated chicken winglettes with mango and lime chutney
- Yum Cha with dipping sauce
- Pesto coated king prawn on skewer
|
- Savoury mini croissants
- Kappa maki (sushi) with traditional sauces
- Grilled Polenta with cream cheese and fresh asparagus
- Blini topped with smoked salmon and creme friache
- Pumpernickel with olive tapenade and proscuitto
- Mini bruschetta with smoked salmon and brie
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| Mains |
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- Roasted sirloin of beef - Roasted with English mustard with Yorkshire Pudding and a Beaujolais sauce
- Fillet of beef - Poached in a bouillon of stout and rosemary, on a Tart of braised fennel and en shallots with wattleseed
- Béarnaise Hungarian pork cutlet - with herb roasted kumara served with a saffron and cumin blanc
- Roast leg of lamb - With glazed spring onion and fennel with a sweet sherry jus-lie infused with Vietnamese mint
- Roasted breast of chicken on a tain of herbed vegetables with a rosemary and native pepperberry gravy
- Double loin of lamb - Moroccan spiced on a potato mash with zhug and a marrow and red wine reduction
- Atlantic salmon - Grilled salmon fillet served on mashed potato & rocket & topped with a Spanish onion, capers & tomato salsa
- Cold - Smoked salmon and Spanish onion pasta salad
- Assortment of smoked and cured meats and antipasto with fresh baked breads and butter
- Selection of dressings and condiments
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| Dessert |
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- Citron tart - tangy lemon curd on a crispy shortbread shell with King island cream and strawberries
- Fresh Fruit Pavlova
- soft centered meringue topped with cream - and fresh fruits
- Fig & almond tart
- crispy almond base, fresh figs glazed with apricot
- honey served with vanilla ice cream or King
- Island cream
- Strawberry crepe filled with marinated strawberries served warm with fresh cream
- Seasonal fruit platter
- Tea and coffee
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| Request a Quote for Sample menu |
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