CAIRNS CONVENTION CENTRE MENU SELECTION Featuring Fresh, Locally Sourced and Grown Produce LOCAL INGREDIENTS

CAIRNS CONVENTION CENTRE MENU SELECTION Featuring fresh, locally sourced and grown produce LOCAL INGREDIENTS

Tropical North Queensland is home to many micro climates and passionate farmers who grow a wide variety of produce. Inspired by their ingenuity, we have developed the following menu suggestions to ensure we take full advantage of the incredibly diverse ingredients available throughout the year. The success of your event is our priority, and our selection is designed to keep your delegates engaged, fulfilled, and energised throughout the day, while providing a bite to indulge. With our experience in delivering events, and our collaborative approach with our suppliers, you can trust that all your guests will have something to love in each and every menu.

Zucchini flowers, Atherton Tablelands BREAKFAST

Tomatoes, Atherton Tablelands BREAKFAST STAND UP BREAKFAST PLATED BREAKFAST ADDITIONAL ITEMS

Toasted banana loaf and condiments HOT DISH (SELECT ONE) SOMETHING SWEET (V, GF) Alternate charge $3.50 per guest Green banana flour and Rainforest Mini almond croissant (V) Stand up Bounty Breakfast burrito jams Broken Nose vanilla and Bowen mango $29.50 per guest Egg, spicy sausage, tomato and avocado salsa, Tropical granola parfait (PB) melted cheese pancakes (V) Plated Coyo coconut yoghurt, granola, diced Quinoa breakfast bowl (GF, DF) Toasted banana loaf and Rainforest $39.00 per guest seasonal tropical fruit Locally smoked fish, blistered tomatoes, citrus Bounty condiments (V, GF) Savoury mini cheesecake scented quinoa, avocado and herb vinaigrette Chef’s selection seasonal fruit platter Bacon and capsicum (PB, GF) Additional items Atherton Tablelands vegetable tartlet Sliced fruit platter (PB, GF) (V) $6.00 per item Selection of freshly baked pastries Seasonal selection from the market Thyme roasted seasonal local vegetables, Mungalli Creek organic fetta and citrus scented SOMETHING SAVOURY salad Pan fried Gallo silk cheese, dukkha, INCLUDED Classic breakfast and toasted ciabatta (V) Fresh orange and pineapple juices Toasted sourdough, scrambled egg, crispy bacon, sautéed spinach and mushrooms, Thrice cooked Atherton potatoes, Freshly brewed selection of Far North blistered cherry tomatoes rosemary and garlic (PB, GF) Queensland tea and coffee Baked beans casserole, brioche crumb Nerada tea and Skybury coffee. (V) INCLUDED Corn and zucchini frittata, rocket pesto Tropical granola parfait (PB, GF) (V, GF) Coyo coconut yoghurt, granola, diced seasonal tropical fruit Savoury mini cheesecake

Fresh orange and pineapple juices Freshly brewed selection of Far North Queensland tea and coffee Nerada tea and Skybury coffee.

V VEGETARIAN PB PLANT BASED GF GLUTEN FREE DF DAIRY FREE MORNING AND AFTERNOON TEA

Eggplants, Atherton Tablelands AND TEA AND COFFEE ON ARRIVAL UPGRADE TEA $5.00 per guest, served for 30 minutes Upgrade your catered breaks to full barista service COFFEE Maloberti’s Coffee and Nerada Tea Subject to availability, minimum Produced in Far North Queensland, 100 guests bistro style expresso machines Additional $3.50 per guest, maximum of two consecutive breaks Additional S4.50 per guest continuous service for up to three consecutive breaks (up to 8 hours)

MORNING AND SOMETHING SWEET SOMETHING SAVOURY INCLUDED Mango Portugese tartlet (V) Crispy beef roll, pear and Silkwood Maloberti’s Coffee and Nerada Tea AFTERNOON pepper chutney Produced in Far North Queensland, Coconut cake, pineapple frosting (V) bistro style expresso machines Chicken and leek pie, Gallo heritage TEA Selection of chocolate and tropical cheddar Botanical water lamingtons (V) Cumin scented zucchini and corn slice Daintree chocolate brownie and berry (V) One food item of your choice compote (V) ADDITIONAL ITEMS Capsicum savoury muffin, Mungalli Creek $11.50 per guest Raisin scones and Skybury coffee butter organic quark cheese and chives (V) Chef’s selection of whole seasonal fruits Two food items of your choice (V) Smashed avocado on lavosh, dukkha $1.00 per guest $14.00 per guest Daintree vanilla cupcake (V) and lemon oil (V, DF) Add fresh orange and pineapple juices Three food items of your choice Orange and almond cake (V, GF) Tolga pumpkin and rosemary scones, to any of your catered breaks $16.50 per guest $2.00 per guest Fruit and nut slice (PB, GF) roasted cashew dressing (V) Pear and ginger muesli crumble (V, GF) Egg, spinach and quinoa muffin (V, GF) V VEGETARIAN PB PLANT BASED Flaxseed, banana and berry smoothie (PB, GF) Spiced chicken, sweet potato and GF GLUTEN FREE spinach scroll DF DAIRY FREE Tropical fruit minestrone (PB, GF) EXECUTIVE CHEF BENJAMIN’S FOOD PHILOSOPHY

Being culinary trained and travelling through rural areas of France, I had the chance to participate in many seasonal food celebrations. The release of the first wine, the first melon or the walnut harvest. All of those festivals were hosted by local communities to promote their produce, as well as show appreciation for the land and to celebrate their hard work. I have very fond memories of those moments and they have influenced my food philosophy. I believe that the food on your plate is not only about taste and presentation, but the region, the climate, the soil and the hard work of its people. I admire the passion of the Queensland growers and producers. It is a privilege for me to work and live in Tropical North Queensland, The following menus have where the wilderness of the rainforest is a source of creativity and been developed to cater for the wonder of the reef is a source of inspiration. I have truly found a broad range of tastes and the ideal environment to bring my philosophy to fruition. to keep a balanced meal Executive Chef Benjamin Boudaud plan through the day. EXECUTIVE DURING EACH CATERED BREAK Maloberti’s Coffee and Nerada Tea CHEF Produced in Far North Queensland, bistro style expresso machines BENJAMIN’S Botanical water SUGGESTION

MENU 1 MORNING TEA LUNCH ADD A DESSERT $5.50 PER GUEST Chicken and leek pie, Gallo heritage Red cabbage salad, pecan nuts, Slow roasted cinnamon pineapple cheddar dates, house dressing (PB, GF) skewer (PB, GF) $71.00 per guest Fruit and nut slice (PB, GF) Spiced honey roasted carrots and lentil Selection of Licks dixie cup Minimum 100 guests salad, Mungalli Creek organic fetta, ice creams (GF) fried chickpeas, baby spinach (V,GF) Daintree vanilla panna cotta and AFTERNOON TEA Orange scented quinoa salad, berry compote (GF) chickpea, corn, Atherton Tablelands Smashed avocado on lavosh, dukkha Banoffee pie verrine (V, GF) and lemon oil (V, DF) vegetables (PB, GF) Coconut cake, pineapple frosting (V) Garlic lamb wrap, tomato salsa, cucumber, mint raita Spicy tuna sandwich, capsicum, lime, jalapeno dressing. Harissa spiced seared chicken thigh, Pearl couscous, mint raita and home preserved lemon Local reef fish goujons, grilled (GF) and crumbed, roasted chats, tartare sauce Selection of whole seasonal fruits

V VEGETARIAN PB PLANT BASED GF GLUTEN FREE DF DAIRY FREE EXECUTIVE DURING EACH CATERED BREAK Maloberti’s Coffee and Nerada Tea CHEF Produced in Far North Queensland, bistro style expresso machines BENJAMIN’S Botanical water SUGGESTION

MENU 2 MORNING TEA LUNCH ADD A DESSERT $5.50 PER GUEST Tolga pumpkin and rosemary scone, Wombok salad, carrot, red onion, Slow roasted cinnamon pineapple roasted cashew dressing (V) soy dressing, crunchy noodles (V, DF) skewer (PB, GF) $71.00 per guest Pear and ginger muesli crumble (V, GF) Roasted root vegetable salad, Selection of Licks dixie cup Minimum 100 guests coriander, citrus dressing (PB, GF) ice creams (GF) Cos lettuce, almond, scorched pear, Daintree vanilla panna cotta and AFTERNOON TEA yoghurt and cardamom dressing berry compote (GF) (V, GF) Daintree chocolate brownie and Banoffee pie verrine (V, GF) berry compote (V) Chicken tandoori sandwich, roasted Cumin scented zucchini and apple and tomato salsa, iceberg and corn slice (V) curry dressing Honey baked ham and Gallo tilsit cheese baguette Beef rendang, coconut rice, seasonal beans (GF) Sweet potato and spinach dahl, naan bread (PB, GF) Selection of whole seasonal fruits

MENU 3 MORNING TEA LUNCH ADD A DESSERT $5.50 PER GUEST Spiced chicken, sweet potato and Roasted Tolga pumpkin, seeds, Slow roasted cinnamon pineapple spinach scroll rocket, curried dressing (PB, GF) skewer (PB, GF) $71.00 per guest Orange and almond cake (V, GF) Barley salad, grilled zucchini, sweet Selection of Licks dixie cup Minimum 100 guests corn, basil, Mungalli Creek organic ice creams (GF) ricotta, house dressing (V) Daintree vanilla panna cotta and AFTERNOON TEA Rocket salad, pine nuts, Gallo tilsit berry compote (GF) cheese, Kuranda honey and Silkwood Capsicum savoury muffin, Banoffee pie verrine (V, GF) Mungalli Creek organic quark cheese pepper dressing (V, GF) and chives (V) Pastrami baguette, red onion jam, Tropical fruit minestrone (PB, GF) lettuce and tomato Prawn and avocado cocktail wrap Mustard chicken fricasse, sautéed mushrooms, green beans and crushed potatoes (GF) Pan seared Spanish mackerel, wild rice and mango salsa (GF, DF) Selection of whole seasonal fruits

MENU 4 MORNING TEA LUNCH ADD A DESSERT $5.50 PER GUEST Egg, spinach and quinoa muffin Atherton Tablelands lettuce, home Slow roasted cinnamon pineapple (V, GF) marinated olives, cucumber, tomato, skewer (PB, GF) Mungalli Creek organic crumbled fetta $71.00 per guest Flaxseed, banana and berry (V, GF) Selection of Licks dixie cup Minimum 100 guests smoothie (PB, GF) ice creams (GF) Tabouleh, capsicum, cucumber, raisins, julienne mint, preserved lemon Daintree vanilla panna cotta and (V, DF) berry compote (GF) AFTERNOON TEA Banoffee pie verrine (V, GF) Crispy beef roll, pear and Silkwood Sweet potato salad, grilled corn, baby pepper chutney spinach, fried chickpea, Cajun dressing (PB, GF) Selection of chocolate and tropical lamingtons (V) Roasted root vegetables wrap, hummus and coriander dressing (V) Classic egg salad baguette, capers, shallots, chives (V) Crimson snapper fillet, bouillabaisse sauce, grilled sourdough, saffron, garlic and olive oil dressing (DF) Orange scented beef gardiane, eggplant, olives, red wine and tomato jus, linguine (DF) V VEGETARIAN PB PLANT BASED Selection of whole seasonal fruits GF GLUTEN FREE DF DAIRY FREE LUNCH

Rhubarb, Atherton Tablelands STAND UP INCLUDES LUNCH Botanical water Maloberti’s Coffee and Nerada Tea Produced in Far North Queensland, bistro style expresso machines Green salad and house dressing

$43 per guest Seasonal whole fruits Includes 3 salads, 1 cold dish and 2 hot dishes

SALADS (Select 3) Cos lettuce, almonds, scorched pear, COLD DISHES (Select 1) Upgrade your cold dish to a yoghurt and cardamom dressing Roasted Tolga pumpkin, seeds, rocket, (V, GF) Green papaya salad, prawn, pork belly, selection of sandwiches and curried dressing (PB, GF) chilli, coriander, lime dressing, crispy rolls for $2.50 per guest Rocket salad, pine nuts, Gallo tilsit shallots (GF, DF) Tomato salad, Mungalli Creek organic cheese, Kuranda honey and Silkwood ricotta, chives, balsamic dressing pepper dressing (V, GF) Slow roasted Atherton Tablelands (V, GF) beef, grilled capsicum, rice noodles, Add a dessert of your choice Tabouleh, capsicum, cucumber, seasonal greens, Thai dressing (GF, DF) for $5.50 per guest Roasted root vegetable salad, raisins, julienne mint, preserved lemon coriander, citrus dressing (PB, GF) (V, DF) Moroccan spiced lamb salad, pearl couscous, grilled capsicum, dates, Sweet potato salad, grilled corn, baby Orange scented quinoa salad, mint and coriander raita spinach, fried chickpea, Cajun dressing chickpea, corn, Atherton Tablelands (PB, GF) vegetables (PB, GF) Freshly seared tuna salad, egg, potatoes, green beans, fried shallots Wombok salad, carrot, red onion, soy Spiced honey roasted carrots and lentil (GF, DF) dressing, crunchy noodles (V, DF) salad, Mungalli Creek organic fetta, fried chickpeas, baby spinach (V, GF) Lemon marinated kale salad, roasted Atherton Tablelands lettuce, home chicken, avocado, corn, hummus marinated olives, cucumber, Barley salad, grilled zucchini, sweet dressing (GF, DF) tomatoes, Mungalli creek organic corn, basil, Mungalli Creek organic crumbled fetta (V, GF) ricotta, house dressing (V) Roasted broccoli salad, eggplant, bok choy, chilli, coriander, miso dressing Red cabbage salad, pecan nuts, dates, Brown rice salad, seasonal peas and (PB, GF) V VEGETARIAN house dressing (PB, GF) greens, lime, coriander dressing PB PLANT BASED Shredded cabbage, carrot, onion, chilli (PB, GF) GF GLUTEN FREE coconut dressing (PB, GF) DF DAIRY FREE STAND UP HOT DISHES (Select 2) SANDWICHES AND ROLLS (Select 3) DESSERT (Select 1) Pan seared Spanish mackerel, wild Chicken tandoori sandwich, roasted Slow roasted cinnamon pineapple LUNCH rice, mango salsa (GF, DF) apple, tomato salsa, iceberg, curry skewer (PB, GF) dressing cont’d Crimson snapper fillet, bouillabaisse Selection of Licks dixie cup sauce, grilled sourdough, saffron, Pastrami baguette, red onion jam, ice creams (GF) garlic and olive oil dressing (DF) lettuce, tomato Daintree vanilla panna cotta and Local reef fish goujons, grilled and Honey baked ham and Gallo tilsit berries compote (GF) crumbed, roasted chats, tartare sauce cheese baguette $43 per guest (DF) Banoffee pie verrine (V) Prawn and avocado cocktail wrap Includes 3 salads, 1 cold dish Harissa spiced seared chicken thigh, Chocolate pudding (V) and 2 hot dishes Spicy tuna sandwich, capsicum, lime, pearl couscous, mint raita and home Feel Good Bananas preserved lemon jalapeno dressing Butter chicken, basmati rice, papadum Roasted root vegetables wrap, Upgrade your cold dish to a (GF) hummus, coriander dressing (PB) selection of sandwiches and Garlic lamb wrap, tomato salsa, rolls for $2.50 per guest Mustard chicken fricasse, sautéed mushroom, green beans and crushed cucumber, mint raita potato (GF) Classic egg salad baguette, capers, shallots, chives (V) Add a dessert of your choice Beef rendang, coconut rice, seasonal for $5.50 per guest beans (GF, DF) Orange scented beef gardiane, eggplant, olives, red wine and tomato jus, linguine (DF) Slow cooked beef blanquette, sautéed mushrooms, Mungalli Creek organic cream, herbs crushed potato (GF) Spiced Atherton Tablelands vegetables tajine, flat bread (PB, GF) Sweet potato and spinach dahl, naan V VEGETARIAN bread (PB, GF) PB PLANT BASED Honey ginger stir fried tofu and asian GF GLUTEN FREE greens on brown rice (PB, DF) DF DAIRY FREE LUNCH ON THE GO

For groups heading off site

Option one Option three SALADS, SANDWICHES SWEET ITEMS SNACKS $26.00 per guest $39.50 per guest AND ROLLS Coyo coconut yoghurt and Thins crisps Please refer to our stand up tropical fruit cup, granola Select one sandwich Select two sandwiches Carman’s nut bar (V, GF) Select one salad and a salad OR Select two lunch selection (PB) Bottle of water salads and one sandwich Freshly baked blueberry Mini munch dry roasted fruit Seasonal fresh fruit muffin and nuts (PB, GF) Select one sweet or snack Option two item Hummingbird cake Kettle salted peanuts $32.50 per guest Bottle of water Vege chips (PB, GF) Seasonal fresh fruit Chocolate brownie Select one sandwich Banoffee cup (V, GF) Select one salad Select one sweet or snack item Bottle of water Seasonal fresh fruit

Freshly baked INCLUDED BREAK ON THE GO blueberry muffin Maloberti’s Coffee and Carrot and walnut cake Nerada Tea Produced in Far North Queensland, Chocolate brownie $18.50 per guest bistro style expresso machines Hummus and crudités Select two alternatively served items Parmesan straw and dips

V VEGETARIAN Gallo cheese and crackers PB PLANT BASED GF GLUTEN FREE DF DAIRY FREE CANAPÉS

Limes, Atherton Tablelands CANAPÉS COLD CANAPÉS HOT CANAPÉS SUBSTANTIAL CANAPÉS Reef prawn and guacamole fillo cup, Pulled beef croquette (DF) Red wine braised beef cheek, Cajun mayonnaise pomme mousseline (GF) Chicken skewer satay (GF, DF) Seared nori rolled tuna, sesame Sautéed gnocchi and field mushroom dressing (GF, DF) Thai chicken cake, sweet chilli sauce tarragon beurre noisette, Gallo tilsit COCKTAIL PACKAGES (GF, DF) cheese (V) Mini crab and melon fillo cup, lime $27.50 per guest, dressing (DF) Lamb kofta, cucumber raita (GF) Slow cooked, pulled lamb shank Up to 1 hour package crushed potatoes and olives (GF, DF) Crackling, confit pork, cabbage and Coconut crumbed prawn, Marie Rose Select 2 cold items and caramelised apple toast (DF) dressing Salt-baked curried cauliflower, 3 hot items Grilled caramelised pork skewer almond, sultana and caper dressing Silkwood pepper beef carpaccio, (PB) pickled oyster mushroom (GF, DF) (GF, DF) Pumpkin and Gallo tilsit cheese Thai green reef fish curry, steamed rice $34.00 per guest, Grilled lamb tartlet à la grecque, arancini (V) and fragant herb salad (GF, DF) Up to 2 hour package eggplant caviar (DF) Zucchini and corn chickpea fritter Fried tofu glass noodle salad (GF, PB) Select 2 cold items, Tomato gazpacho, parmesan grissini (V) (PB, GF) 3 hot items and 1 substantial item Orange scented green pea pannacotta and salad (PB, GF) Atherton Tablelands grilled vegetable Additional hot or cold canapés tartlet, whipped Mungalli Creek ricotta $6.00 per item and beetroot jam (V) Additional substantial canapés $7.50 per item

V VEGETARIAN PB PLANT BASED GF GLUTEN FREE DF DAIRY FREE TASTE OF THE TROPICS

Locally sourced seafood TASTE OF ENTRÉE THE TROPICS Crispy skin confit pork belly, pineapple Cumberland, soybean, spring onion, coriander (GF, DF) Marinated grilled lamb loin, eggplant caviar, pickled root vegetables, Mungalli Creek organic fetta, pink pepper (GF) Chicken bois Boudran, lemon myrtle, grilled king brown mushroom, leeks (GF, DF) Crab and avocado salad, compressed watermelon, corn puree, basil oil (GF) Any two courses of your choice $65 per guest Seared local prawns and cured tuna, coconut slaw, roasted capsicum dressing (GF, DF) Any three courses of your Beetroot carpaccio, pickled fennel salad, orange and coriander dressing, whipped ricotta (V, GF) choice $82 per guest Crumbed field mushrooms, Tolga pumpkin puree, rosemary, olives and tomato jus, Cairns Microgreens salad (PB, GF)

Alternate charge $3.50 per guest, per course Upgrade to our premium local entrée for $2.00 per guest

Steamed coral trout, bok choy, pumpkin, braised shiitake mushrooms, tuna broth and sea parsley (GF, DF)

Silkwood pepper seared volcanic range beef sirloin, mushroom, hazelnut and cress salad, Kuranda honey glaze, tarragon oil (GF, DF)

V VEGETARIAN PB PLANT BASED GF GLUTEN FREE DF DAIRY FREE TASTE OF MAIN THE TROPICS Pulled lamb shank and Tolga pumpkin tian, roasted broccoli, almond, native sage, lamb jus (GF, DF) Pork scotch, white bean purée, sautéed choy sum, olive and rosemary jus (GF)

Pan seared chicken breast, lemon myrtle, gnocchi and seasonal beans, burnt mandarin dressing (DF)

Bush tomato Biboohra chicken, peas, corn and crispy pancetta, diable sauce (GF, DF)

Oven-baked local barramundi, carrot, coconut and cumin purée, steamed Asian greens, chards (GF, DF)

Pan seared local barramundi, braised lentils, king brown mushrooms, heirloom tomatoes and chorizo

Braised beef brisket, sweet potato and seasonal herbs rosti, broccolini, red wine jus (GF)

Salt-baked cauliflower, curried purée, and crisps, red currant, capers, sugar snap peas (PB, GF)

Slow roasted Tolga pumpkin, wild mushroom and spelt risotto, tarragon and herbs oil (V)

Upgrade to our premium local main for $3.00 per guest

Slow cooked beef sirloin, balsamic glazed root vegetables and purée, beetroot reduction (GF)

Locally caught gold band snapper, piperade, roasted broccolini, black olive powder, saffron dressing (GF, DF)

V VEGETARIAN PB PLANT BASED GF GLUTEN FREE DF DAIRY FREE DESSERT

Spiced wine poached pear, Daintree chocolate mousse and caramelised macadamias (V, GF)

Almond tartlet, poached berries and pistachio cream (V)

Brown butter financier, papaya salsa and Broken Nose vanilla (V)

Blueberry baked cheese cake, chocolate shell, dragon fruit sorbet (V, GF)

Chocolate tarte, confit citrus, coconut sorbet (V)

Cinnamon roasted Rollingstone pineapple, Daintree vanilla ice cream, pineapple chips (V, GF)

Skybury coffee and Daintree chocolate semifreddo, caramelised banana, raspberry coulis (V, GF)

Passionfruit flan, Italian meringue, kiwifruit cocktail (V)

Caramelised Bowen mango bavarois, chilli, lime and mango salsa, bitter cocoa curd(V, GF)

V VEGETARIAN PB PLANT BASED GF GLUTEN FREE DF DAIRY FREE OUR LOCAL SUPPLIERS

The majority of food sourced for the Cairns Convention Centre comes from the local region. Here are some of our talented local producers we work directly with to develop fresh, exquisite cuisine. Although every possible precaution has been taken to ensure these menu items are allergen free, certain items may still contain traces of allergic ingredients as they are prepared in facilities that also process milk products, egg products, products containing gluten, fish, crustacean, soybean, lupin, sesame seeds and nut products. Please advise your Event Planner of your guests’ food allergies or intolerances

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