|
Home | Events/Conferences | Dinner Buffet
Regency Buffet
Cold Selection
Antipasto including cold meats and pickled vegetables (G)
Peppered chicken on potato and hazelnut salad with herb aioli
Tasmanian salmon with caper mayonnaise and condiments (G)
Selection of five salads
Assorted bread
Main
Grilled West Australian catch with tomato, tarragon and mango dressing (G)
Slow braised beef rump with port wine and wild mushroom jus (G)
Grilled pesto marinated chicken on roasted vegetables with oregano (G)
Slow roasted leg of lamb with spicy tomato and eggplant sauce (G)
Penne pasta with carbonara
Sweet potato and roasted onion gratin (V)
Steamed vegetables tossed in olive oil (V)
Dessert
Gourmet individual pastries, including pavlova, cherry slice and fruit tarts (V)
Rich chocolate brownies (V)
Platter of seasonal fruits (V&G)
Warm apple honey crumble with vanilla bean sauce (V)
Cheese platter with poached apricots and crisp breads (V&G available)
Freshly brewed tea, coffee and petit fours
$63.00 per person
Gourmet Buffet
Entrées
Antipasto including cold meats and pickled vegetables (G)
Thai beef salad with coriander and sweet chilli dressing (G)
Spiced chicken with pine nuts, rocket, Parmesan and pear salad
Assorted vegetable maki rolls with pickled ginger and wasabi (V)
Selection of five salads (V)
Assorted bread
Main
Slow roasted leg of lamb with cous cous, garlic and raisins
Beef medallions with porcini cream sauce
Veal piccata on rigatoni with basil and saffron sauce
Pan fried catch of the day on sautéed spinach with garlic cream sauce (G)
Chicken breast with Japanese bread crumbs on noodles with lime mayonnaise dressing
Gratin potatoes with leeks and shallots (V&G)
Mediterranean vegetables tossed in olive oil (V&G)
Pilaf rice (V)
Dessert
Chocolate marquise (V)
Cherry clafoutis (V)
Raspberry and almond slice (V)
Strawberry tarts with lemon mousse (V)
Gourmet pastries (V)
Platter of seasonal fruits (V&G)
Cheese platter with poached apricots and crisp breads (V&G available)
Freshly brewed tea, coffee and petit fours
$72.00 per person
Grand Buffet
Entrées
Antipasto including cold meats and pickled vegetables (G)
Beef carpaccio with fried capers and roasted garlic (G)
Marinated octopus with lime and extra virgin olive oil dressing (G)
Smoked salmon and seafood roulade with cucumber salad (G)
Roasted vegetable and goat cheese terrine (G)
Selection of five salads (V&G)
Assorted bread
Main
Slow roasted Angus beef rump with roasted parsnips, carrots and zucchini (G)
Tandoori chicken with kachumba salas, coriander and mint chutney
Pan fried scarlet perch with a tomato, orange and oregano butter sauce (G)
Grilled lamb cutlets on creamy polenta with Talegio cream
Sautéed green beans and broccoli with toasted almonds (V)
Roasted carrots with honey and thyme (V&G)
Cauliflower gratin (V&G)
Braised potatoes with porcini mushrooms (V&G)
Dessert
Strawberry and champagne jelly shooter (V&G)
Raspberry crumble pie (V)
Macadamia cheesecake (V)
Selection of individual pastries (V)
Traditional tiramisu (V)
Signature sticky date pudding with rich caramel sauce (V)
Cheese platter with poached apricots and crisp breads (V&G available)
Freshly brewed coffee, tea and petit fours
$82.00 per person
Western Australian seafood ice buffet including succulent oysters, prawns and mussels (V&G)
additional $24 per person
V=Vegetarian G=Gluten free
Prices are per person
|
