Banquet Catering Menu
Banquet items are placed in the centre of the table for guests to serve themselves from their seats
Mains
Select two
Oven baked barramundi fillet (GF)
Portuguese style charred chicken maryland (GF)
12 hour braised beef cheek in red wine sauce (GF)
Herb and garlic roast pork neck (GF)
Roast chicken supreme with corn puree, charred corn & rocket salad & jus sauce (GF)
Southern fried chicken with spicy mayo (GF)
Crispy pork belly with carrot puree & caramelised apples (GF)
House-made falafel with creamy eggplant (V, GF)
Roast lamb rump (served pink) with cauliflower puree & jus sauce (GFO)
Tender Braised Lamb Shank with a chickpea and red lentil tagine with warm spices, walnuts, dates, eggplant kasundi and a curry leaf yoghurt raita (GF)
Beef short-rib in a tawny port, red wine and orange braise with cauliflower puree, poached Dutch carrots and Swiss brown mushrooms (GF)
Sides
Select Three
Chipotle buttered charred corn cobs (GF, V)
Mexi salad with corn, black beans, avocado, diced tomato & iceberg lettuce (GF, V)
Mediterranean pearl couscous salad (V)
Thai salad with carrot, cucumber, vermicelli noodles, peanuts & nam jim dressing (GF, V)
Potato bake with bacon & shallots
3 cheese mac and cheese (V)
Spicy coleslaw (GF)
Thrice cooked chats with garlic butter (V, GF)
Mediterranean chickpea salad ginger & turmeric hummus, pistachio, pickled onion, shaved fennel, feta & pomegranate molasses vinaigrette (GF, V)
Red lentil and chickpea tagine with dates, walnuts, coconut cream and warm spices, eggplant kasundi and curry leaf yoghurt raita(GF, V)
Caesar salad iceberg lettuce, bacon, croutons, parmesan & egg (GFO)
Green bean salad olives & slivered almonds (GF, V)
Peperonato oven roasted capsicum, spanish onion with garlic & basil (GF, V)
Warm cauliflower salad with currants, pine nuts & parsley (GF, V) Roast cauliflower, brussel sprouts and chickpeas (GF, V)
Chunky cut roast veggies – potato, pumpkin, sweet potato parsnip & parsley (GF, V)
Charred cauliflower steaks with a green tahini and pomegranate kernels (GF)
Chunky pumpkin wedges with honey chilli and thyme
Waldorf salad of radicchio, purple kale, julienne apple, purple grapes, celery, walnut and pumpkin seed brittle with yoghurt Waldorf dressing (GF, V)
Dessert
Select two – served alternate drop
Self saucing chocolate pudding with biscuit crumb & vanilla bean ice cream GFO V
Vanilla panna cotta with poached seasonal fruits GF V
Sticky date pudding with butterscotch sauce & vanilla Bean ice cream V
Lemon cheesecake with berry compote GFO
