Conference Lunch Menu Selection
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Australian Lunch –
(For less than 30 people)
Fresh damper rolls & butter
Chefs selection of assorted homemade pies
Sun dried tomato and asparagus frittata
Chef’s garden salad with dressing
Baked potato with sour cream and chives
Individual mini cakes
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Grill Lunch -
(Minimum of 30 people)
Fresh damper rolls & butter
Marinated and grilled beef tenderloin Gourmet sausages
BBQ Chicken drumstick
Sautéed mushrooms with fresh herbs
Chef’s selection of salads and dressings
Farmhouse cheese & crackers
Fresh fruit platter
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Light Lunch -
(For less than 30 people)
A selection of fresh wraps or sandwiches with gourmet fillings
Fresh fruit and cheese with lavosh crackers
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Italian Lunch -
(Minimum of 30 people)
Antipasto platter – selection of marinated vegetables, Continental meats and olives
Traditional beef lasagne
Penne Napolitano with fresh tomato and basil
Tomato and boccocini salad with balsamic and olive oil
Wild Rocket and parmesan salad
Chef’s own Tiramisu
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Ploughman’s Lunch -
(Minimum of 30 people)
Fresh damper rolls & butter
Quiche Lorraine
Marinated roast chicken
Matured Cheddar cheese
Double Smoked ham
Pickled onions and chutneys
Chef’s garden salad with dressing
Fresh fruit salad and cream
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Conference dinner menu selection
Set Menu
Menu A –
(Minimum of 50 people)
Choose 2 Entrées, 2 Mains and 2 Desserts to be served on an alternate basis.
Entrée
• Traditional Caesar salad with crispy pancetta ham, egg and parmesan cheese finished with a light creamy Caesar dressing
• Spicy Thai style baby octopus with crunchy Asian salad
• King prawn cocktail served on baby cos lettuce with julienne of cucumber, tomato brandy and seafood sauce
• Warm chicken and wild mushroom bound in a cream sauce and baked in a large pastry vol-au-vent
Main Course
• Char-grilled beef tenderloin with onion jam and red wine jus
• Chicken breast filled with brie and quince
• Roast lamb rump with spinach and feta risotto with rosemary jus
• Barramundi fillet with a light lemon and dill sauce
• Cajun dusted salmon topped with fresh mint riata
All mains accompanied by seasonal vegetables
Dessert
• Chefs own Tiramisu with a light coffee cream sauce
• Pavlova with fresh fruit and berry compote
• Fresh strawberry tart with vanilla cream
• Layered chocolate mousse indulgence with fresh cream and shaved chocolate
• Fresh fruit panna cotta with a mixed berry coulis and cream
Cheese Platter Option – please add $6.50 per person
A selection of hard, soft and aromatic cheeses served with dried fruits, nuts and walnut bread
Buffet Menus
Minimum of 50 people
The Grill Buffet -
Fresh damper rolls
Grilled beef fillet steaks with onion jam
Pan-fried gourmet sausages with fried onions
Barbequed pork ribs
Lamb cutlets with rosemary jus
Baked potato with sour cream and chives
Selection of salads
Potato salad with Dijon mustard dressing
Tomato and bocconcini salad with balsamic vinegar and olive oil
Rocket and parmesan salad
Chef’s garden salad
Desserts
Seasonal fruit salad with fresh cream
Cheese platter with crackers
Freshly brewed coffee and selection of teas
Seafood Upgrade Option - $25.00 extra per person
Includes blue swimmer crabs, prawns and oysters
The Silver Buffet -
Fresh bread rolls
Sliced Roast beef rump with red wine jus
Barramundi fillets with a lemon butter sauce
Grilled beef sausages with fried onions
Baked garlic and cheese potatoes
Mixed seasonal vegetables
Selection of salads
Potato salad with Dijon mustard dressing
Penne pasta salad
Creamy coleslaw
Chefs Garden salad with Vinaigrette
From the Deli
Selection of meats including ham, chicken and salami
Smoked salmon with baby capers and sour cream
Desserts
Fresh fruit platter
Assorted mini cakes
Chefs selection of Australian cheeses with crackers
Freshly brewed coffee and selection of teas
Seafood Upgrade Option - $25.00 extra per person
Includes blue swimmer crabs, prawns and oysters
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