 |
| The Buffet Menu shown can be combined in any
way to meet your needs. Or, if you have a particular dish in mind
just ask! |
| |
| A Selection of Buffet Possibilities... |
 Pan-Fried
Pears With Rocket And Blue Cheese Dressing
Thai Beef Salad
Teriyaki Chicken with Coriander and Vermicelli Noodles
Soy Glazed Quail and Mango Salad
Warm Tofu and Noodle Salad
Za'atar Roasted Duck and Chickpeas with Anchovy Glaze
Grilled Salmon Steaks with Snow Peas and Champagne Sabayon
Leg Ham, Oven Roasted Tomato, Basil and Baked Ricotta Tart
Roasted Kangaroo Loin and Beetroot on Wok Seared Asian Greens
Moroccan Crusted Chicken with Preserved Lemons
Pan-fried Veal Tenderloin and Creamy Basil Sauce
Vegetarian Stack Grilled with Haloumi Cheese
Rack of Beef with Caramelised Cocktail Onions on a Bed of Garlic
Potato |
| |
| All Buffets are accompanied
by: |
| North African Spiced Cous
Cous
Spring Vegetable Salad with Shallot Mayonnaise
Avocado and Asparagus Mesclum Salad with Balsamic Vinaigrette
Fresh bakers Basket |
| |
| Desserts to accompany the
buffet |
| King Island Double Cream Accompanies
All Desserts |
| Cinnamon and Clove Poached
Pears
Baked Mascapone Cream Cheese Cake
Traditional Sticky Date Pudding with Butterscotch Sauce
Rolled Wattleseed Pavlova with Sugarbark and Illawarra Plum Sauce
Fresh Lime Shortbread Tart
King Island Cheese Platter with Fresh Seasonal Fruits |
| |
| Click
here to download the PDF version of this menu |
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Acrobat Reader |
