• Chargrilled lamb racks served on ratatoulle topped with basil mayonnaise
• Sweet potato & leek Ravioli with an onion & orange creamy cheese sauce
• BBQ seasonal whole fish wrapped in banana leaves- marinated in lemon grass, ginger, garlic and coriander - subject to availability
• Thai chicken, coconut and vegetable curry - served with fragrant rice, Papadams and chutney
• Polenta slice topped with Pesto, tomato chutney & chargrilled vegetables - served with warm tomato & basil salsa
• Chargrilled sweet chilli breast of chicken - served on a bed of chargrilled vegetables
• Braised beef, baby onion & orange casserole - served with steamed sweetcorn couscous
• Paella of chicken & seafood served with lemon wedges & flat bread
• Butterfied marinated pork medallions or Trevally cutlets served on a bed of spicy Singapore noodles
• Chicken Jambonneaux - stuffed with garlic & bacon - served with spiced mashed potato onions & pinenuts
• Boned & rolled leg of lamb stuffed with prunes & leeks - with glazed parsnip & sweet potato
• Veal meatballs with creamy tomato sauce, artichokes & green olives on a bed of fresh fettucini
• Whole roasted scotch fillet, marinated in pesto & served with crispy roasted pumpkin, rosemary & olives
• Duck breasts marinated in African spices wrapped & baked in banana leaves served with pilaf rice
• Beef & bacon olives flavoured with fresh herbs cooked in gravy - served on creamy mashed celeriac & potato with a crisp pastry crust
• Lamb saté served on rosemary skewers on a bed of couscous topped with cardamon cream sauce
• Indonesian style vegetable Gado Gado with egg, deep fried tofu & peanut sauce

COLD BUFFET

• Platter of vegetarian & seafood Antipasto consisting of:
• Chargrilled pumpkin, eggplant & zucchini, Marinated mushrooms & artichokes, Asparagus & sweetcorn frittata, Marinated calamari, fresh oysters, Tomato, bocconcini & basil skewers Assorted olives etc
• Summer layered vegetable terrine served with fresh tomato salsa
• Shredded breast of chicken with Chinese noodles, boc choy, snow peas & mushrooms
• Roast fillet of beef marinated in mustard & garlic - served with horseradish & mustards
• Crispy skinned lemon scented spatchcock pieces - served with lightly steamed baby spinach leaves with a hint of lemon & nutmeg
• Roulade of chicken breast with bacon, leek, ricotta & spinach filling
• Boned, rolled & roasted loin of pork, oriental style - served with blackbean mayonnaise
• Spinach, red pepper & potato frittata - served with cannelini beans with tomato & basil
• Pumpkin roulade with a tomato, pesto filling served with rocket leaves
• Honey roasted ham off the bone served with bacon, tomato & capsicum relish & homemade corn bread
• Whole wheel of brie stuffed with sundried tomatoes & fresh herbs
• Chicken breasts stuffed with ham, eggs & herbs
• BBQ Eggplant & capsicum tart

BUFFET SALADS & VEGETABLES

• Salad Nicoise - Potato, green bean, tomato, cucumber & egg topped with Tuna
• Asian noodle salad with coriander, ginger dressing
• Baby potato & pesto salad - topped with roasted pinenuts and chives
• Ceasar salad with cos lettuce, bacon, croutons, shaved parmesan, avocado, cherry tomato, cucumber & egg
• Cooked seasonal vegetable salad with sesame dressing
• Tabbouleh - Bourghul & chopped parsley with tomato, cucumber & lemon juice
• Marinated button mushroom, artichoke & fresh oregano salad
• Tomato & orange salad with parsley & citrus dressing
• Pink shell pasta, julienne vegetable & olive salad with tomato dressing
• Mixed green lettuce salad with your choice of 10 toppings
• Fresh beetroot & green bean salad with caraway seeds & ginger
• Red & green lentil salad with Vietnamese mint & sweet mirin dressing
• Platter of mixed chargrilled & marinated vegetables served with aioli dressing
• Baby spinach salad with avocado, cherry tomatoes, marinated eggplant cucumber & sundried tomatoes
• Platter of mixed steamed vegetables topped with 3 cheese sauce
• Platter of roasted pumpkin, potato, carrots, parsnip, baby onions & sweet potato with gravy

BUFFET DESSERTS

• Selection of Australian cheeses - garnished with tropical fruits & crackers
• Cold lemon souffle Served with fresh strawberries & cream
• Pecan pie served with King island cream & shaved chocolate
• Brandysnap baskets filled with fresh fruit marinated in orange liquor - served with pineapple sage clotted cream
• Paris breast - Choux pastry filled with praline cream & glazed with caramel
• Glazed apple & cinnamon tart - served with icecream
• Pears & peach halves poached in red wine & served with sweet marscapone
• Meringue, fresh berry & cream Mille Feuille served with a berry coulis
• Baked lemon pudding served hot with vanilla ice cream
• Chocolate tureen served with roasted almond flakes & coffee cream