Entrées
Selection of antipasto including cold meats and pickled vegetables
Peppered chicken on potato and hazelnut salad with herb aioli
Tasmanian salmon with caper mayonnaise and condiments
Selection of salads, bread rolls and butter

Main
Grilled Western Australian catch with tomato, tarragon and mango dressing
Slow braised beef rump with port wine and wild mushroom jus
Grilled pesto marinated chicken on roasted vegetables with oregano
Penne pasta with carbonara
Moroccan spiced lamb meatballs in a spicy tomato and eggplant casserole with grilled Haloumi cheese
Creamed garlic mashed potatoes
Steamed vegetables tossed in olive oil
Pilaf rice

Dessert
Gourmet individual pastries including pavlova, cherry slice and fruit tarts
Rich chocolate brownies
Seasonal fruits
Warm apple honey crumble with vanilla bean sauce
Selection of cheese with poached apricots and crisp breads
Freshly brewed tea, coffee and petit fours

Entrées
Selection of antipasto including cold meats and pickled vegetables
Thai beef salad with coriander and sweet chilli dressing
Spiced chicken with pine nuts, rocket, Parmesan and pear salad
Assorted vegetable maki rolls with pickled ginger and wasabi
Selection of salads, bread rolls and butter

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
Chicken breast with Japanese bread crumbs on noodles with lime mayonnaise dressing
Gratin potatoes with leeks and shallots
Mediterranean vegetables tossed in olive oil
Rosemary and sea salt roasted potatoes
Pilaf rice

Dessert
Chocolate marquise
Cherry clafoutis
Raspberry and almond slice
Strawberry tarts with lemon mousse
Gourmet pastries
Seasonal fruits
Cheese platter with poached apricots and crisp breads
Freshly brewed tea, coffee and petit fours

Entrées
Selection of antipasto including cold meats and pickled vegetables
Beef carpaccio with fried capers and roasted garlic
Marinated octopus with lime and extra virgin olive oil dressing
Smoked salmon and seafood roulade with cucumber salad
Roasted vegetable and goat cheese terrine
Selection of salads, condiments, bread rolls and butter

Main
Slow roasted Angus beef rump with roasted parsnips, carrots and zucchini
Tandoori chicken with kachumba salad, coriander and mint chutney
Pan fried scarlet perch with a tomato, orange and oregano butter sauce
Grilled lamb cutlets on creamy polenta with Talegio cream
Sautéed green beans and broccoli with toasted almonds
Roasted carrots with honey and thyme
Cauliflower gratin
Braised potatoes with porcini mushrooms

Dessert
Cherry trifle shooters
Raspberry crumble pie
Chocolate pecan slice
Selection of individual pastries
Traditional tiramisu
Signature sticky date pudding with rich caramel sauce
Cheese platter with poached apricots and crisp breads
Freshly brewed coffee, tea and petit fours

Mouth-watering Western Australian seafood ice buffet including succulent oysters, prawns and mussels, additional $24.00 per person