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

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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 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 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 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 4 MORNING
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