Buffet Menu
Display of Cold Cuts
- Specialty cold cuts including prosciutto, Virginia ham
- Italian Calabrese and marinated chicken pieces
- Fresh baker's bread basket filled with assorted rolls and continental breads including ciabatta, cob loaf, baguettes and Kaiser rolls
Seafood Display
- Iced display of local prawns and Pacific oysters
- Chilled blue swimmer crabs, marinated mussels, scallop salad and smoked salmon platters
- All served with Mary Rose sauce and lemon wedges
Salad Display
- Baby cos lettuce with cherry tomatoes, Caesar dressing and garlic croutons
- Pontiac potato and egg salad
- Lebanese cucumber salad with a light olive oil dressing
- Pasta salad served with parsley, sundried tomatoes and filled olives
- Tabouleh salad with Italian parsley and mint dressing
- Mesclun leaves with balsamic vinaigrette
Carvery (please select two)
- Roasted scotch fillet of beef with Dijon mustard sauce
- Oven roasted leg of pork with crispy crackling and apple chutney
- Garlic roasted leg of lamb served with a lemon thyme demi-glaze
- Roast turkey with macadamia nut stuffing and orange port wine sauce
Hot Selection
- Baked barramundi with citrus beurre blanc
- Stir fried teriyaki squid with Asian vegetables
- Spinach and ricotta ravioli with pesto cream
- Chicken supreme with mushroom sauce
- Creamy potato gratin
- Fragrant steamed rice
- Steamed vegetables with herb butter
Dessert
- Display of international cakes and tortes with assorted mousses, fruit flans, profiteroles, chocolate