Morning Continental Buffet Healthy Buffet Breakfast $38 per person $45 per person Breakfast and Light Snacks Minimum 15 persons Minimum 20 persons

Beverages Beverages Coffee, La Maison du Thé tea and Coffee, La Maison du Thé tea and herbal infusions herbal infusions

Two choices of the following: Two choices of the following: Orange, apple, pineapple or cranberry Orange, apple, pineapple or cranberry juice juice

Selection of cereals, seasonal Selection of cereals, seasonal fruit and yoghurt fruit and yoghurt Toasted muesli, Cornflakes, Weetbix, Toasted muesli, Cornflakes, Weetbix, Nutrigrain, homemade bircher muesli Nutrigrain, homemade bircher muesli Sliced seasonal fruit platter Sliced seasonal fruit platter Berry, passionfruit and low fat natural Selection of natural yoghurt with granola yoghurt and berry compote

Selection of breakfast Selection of toasting breads and muffins , pain au chocolat, Danish pastries, banana bread, sour cherry and White, wholemeal, multigrain and walnut loaf English muffins served with butter, Australian honey and jams Selection of deli meats Selection of high-fibre and low-fat Ham, salami, turkey and pastrami muffins

Selection of toasting breads Selection of deli meats White, wholemeal, multigrain and Lean meat platter, sliced ham, sliced English muffins served with butter, turkey, Swiss cheese Australian honey and jams Selection of hot items Low-fat scrambled eggs (three egg whites to one egg yolk), lean bacon, spinach, oven-roasted Roma tomatoes with Murray River salt and thyme Morning Australian Buffet Breakfast Hot items $48 per person Choice of five: Breakfast and Light Snacks Minimum 20 persons Freshly scrambled eggs with chives Includes all cold items and choice of five hot items. Bacon and potato frittata Eggs Florentine – poached eggs, Beverages spinach, soft herb hollandaise Coffee, La Maison du Thé tea and Vegetable frittata herbal infusions Low-fat scrambled eggs (three egg Two choices of the following: whites to one egg yolk) Orange, apple, pineapple or cranberry Scrambled eggs with Tasmanian juice smoked salmon and chives Eggs Benedict – poached eggs, honey Selection of cereals, seasonal smoked ham, soft herb hollandaise fruit and yoghurt Oven-roasted Roma tomatoes with Toasted muesli, Cornflakes, Weetbix, Murray River salt and thyme Nutrigrain, homemade bircher muesli Roasted field mushrooms with Murray Sliced seasonal fruit platter River salt and thyme Selection of natural yoghurt with granola Chicken provolone and spinach and berry compote sausages Grilled pork sausages Selection of breakfast pastries Sautéed chat potatoes Croissants, pain au chocolat, Danish pastries, banana bread, sour cherry and Grilled bacon walnut loaf Hash browns Roasted potatoes with peas and pearl Selection of toasting breads onions White, wholemeal, multigrain and Roasted chat potatoes with capsicum English muffins served with butter, and parsley Australian honey and jams Pancakes with Australian ironwood syrup Waffles with whipped butter Each additional item from hot selection $10 per person Morning Asian Buffet Breakfast Canapés $46 per person ½ hour choice of any three items $19 Breakfast and Light Snacks Minimum 20 persons One hour choice of six items $34 Skewered freshly sliced fruit Beverages Mini bagel with smoked salmon and soft Coffee, La Maison du Thé tea, green herb ricotta tea, Chinese tea and herbal infusions Energiser yoghurt shot with a selection Two choices of the following: of honey, berry, banana, or mango Orange, apple, pineapple or cranberry Croque monsieur juice Ham and cheese

Hot breakfast Smoked pancetta and egg puff pastries Teriyaki grilled salmon Goat cheese and basil turnovers Congee with shredded chicken, century Mini croissants egg, green onion, crispy shallot and Danish pastries ginger Miso soup Breakfast Enhancements Sautéed bok choy with oyster sauce price per person (unless stated) Steamed rice Mango or berry smoothie $6 Deli meat platter – ham, salami and beef Dim sum station pastrami (serves 10) $90 Selection of dim sum Selection of whole fruit (serves 10) $60 Pork and prawn shumai Tasmanian smoked salmon with capers, red onions and lemon $9 Pork buns Homemade bircher muesli $9 Prawn har gau Steel-cut Irish oatmeal with brown sugar Scallop gow gee or golden syrup $10 Duck and plum spring roll French toast with cinnamon sugar and hazelnut butter $12 Dessert Eggs Montréal with smoked salmon $12 Sliced seasonal fruit platter Egg and omelette station – choose your Mango sago pudding own cooked-to-order free-range eggs $14 per person (chef attendant $75 per hour, one chef to every 100 people) Morning Plated Breakfast Plated breakfast enhancements $44 per person Prices per person Breakfast and Light Snacks Minimum 20 persons Mango or berry smoothie $5 Includes all cold items and one choice from plated selection. Selection of berry, passion fruit, low fat natural yoghurts $5 Beverages Grilled chicken, beef or pork sausage Coffee, La Maison du Thé tea and $6 herbal infusions Hash browns $5 Two choices of the following: Baked beans $4 Orange, apple, pineapple or cranberry Tasmanian smoked salmon with capers, juice pickled red onions and lemon $7

Selection of breakfast pastries Deli meat platter – ham, salami, beef, (two per table) pastrami $7 Croissants, pain au chocolat, Danish pastries, banana bread, sour cherry and walnut loaf Selection of jams and Australian honey Sliced seasonal fruit platter served with yoghurt (two per table)

Plated selection One choice of the following: Freshly scrambled free-range eggs with grilled bacon, roasted vine-ripened tomatoes and toasted sourdough Nut butter pancakes with banana toffee, vanilla mascarpone, fresh strawberries and maple syrup Eggs Benedict – poached eggs, honey smoked ham, soft herb hollandaise, rocket and watercress Roasted vegetable and ricotta frittata with Murray River sea salt and thyme braised tomatoes, grilled asparagus and rocket Coffee Breaks Beverages Savoury Prices per person $15 per person Morning & Afternoon Coffee, teas and herbal infusions $8 Served with coffee, La Maison du Thé tea and herbal infusions Soft drinks, mineral waters and assorted juices $6 Spinach and goat cheese quiche Golden-flaked Riverina lamb with Sweet chimichurri yogurt $13 per person Toasted Turkish bread with hummus, Served with coffee, La Maison du Thé baba ghanoush, Joseph olive oil with tea and herbal infusions aged balsamic and sun-dried tomatoes Please select one item below: Goat cheese and pesto Selection of croissants and pain au Mini beef and ale pie chocolat Mini chicken and mushroom pie Carrot, orange and nut cake Mini ham and cheese croissants Dark and pecan brownies Ham, Jindi cheese and onion quiche White chocolate and macadamia brownies Gourmet beef, caramelised onion and tarragon sausage roll Banana bread Jindi cheese and tomato croissants Chocolate tea cake Mini smoked salmon bagels with cream Selection of Danish pastries cheese and dill Sour cherry and walnut loaf Clarence River prawn and lime Selection of cookies mayonnaise rice paper rolls Apple and pecan tea cake Surcharge $8 per person Lamingtons Chef’s selection of sandwiches (three types) Surcharge $16 per person Chocolate mud cake Apple frangipane tartlet Chocolate Break Chocolate éclairs $46 per person Maximum 200 guests Chantilly-filled Chocolate fountain Mini jam Chef’s selection of chocolate desserts Mango and coconut cake Churros rolled in cinnamon sugar with Churros rolled in cinnamon sugar with warm chocolate sauce warm chocolate sauce Each additional item $5 per person Coffee Breaks Enhancements Afternoon Revitalisation Break Prices per platter $48 per person Morning & Afternoon Freshly sliced seasonal fruit platter Organic juices, Sunraysia juices and (serves 10) $90 protein drinks Australian cheese platter, King Island Orange and raspberry cheesecake brie, King Island cloth wrapped cheddar, Vanilla and peach quinoa pudding King Island Blue triple cream (serves 10) $140 Thai beef salad Charcuterie platter selection of Coriander crab cakes with sweet-chilli Prosciutto, Serrano ham, truffle salami, dipping sauce Wagyu Bresaola, olives and crostini Vietnamese rice paper rolls with prawns (serves 10) $120 Antipasto platter of sliced Prosciutto, Energiser Break roasted capsicum, eggplant, zucchini, $42 per person semi-dried tomatoes, olives (serves 10) Red bull, beetroot, cucumber, and apple $120 juice

Healthy Break Pumpkin seeds Watermelon Morning Kick Start Prawn, asparagus and pesto wraps $38 per person bars Toasted oat muesli Banana, pecan and maple low-fat muffins Sliced fruit platter Vegetable frittata

Mid-Morning Healthy Kick $42 per person Carrot, apple, celery and ginger juice Berry and yoghurt muesli bars Toasted almonds, dried cranberries and goji berry Conferencing Meeting Package One Sandwich selection $105 per person Choose three: All day packages Minimum 15 persons Smoked salmon with preserved lemon and herb mascarpone on bagel On arrival Mustard-glazed ham with Swiss cheese Coffee, La Maison du Thé tea and and coleslaw on organic sourdough herbal infusions Mozzarella di bufala, vine ripened tomatoes and pesto on olive sourdough Morning tea (v) Choice of two items from Break menu one Moroccan spiced Riverina lamb wraps Coffee, La Maison du Thé tea and with iceberg lettuce, mint and cumin herbal infusions yoghurt Roasted field mushrooms with goat Working Lunch cheese, semi-dried tomato and rocket Choice of three sandwiches on Turkish (v) Choice of two hot items Chicken Caesar wrap with bacon and Choice of two salads parmesan cheese in a flour tortilla Chef’s selection of desserts Classic Reuben with sauerkraut, Chilled orange juice, iced water pastrami, gherkins, Swiss cheese and Thousand Island dressing on rye bread Afternoon tea Dijon mustard roast beef with tomato, Choice of two items from Break menu one onion and cheddar on ciabatta roll Coffee, La Maison du Thé tea and Tandoori chicken wrap with iceberg herbal infusions lettuce, mint and cumin yoghurt raita Conferencing Salad selection Hot items Choose two: Choose two: All day packages Sweet red salad with roasted beetroot, Mini beef and ale pie with mashed slow-cooked shallots, red apples, grilled potato red capsicum, red radish, caramelised Golden-flaked Riverina lamb pasties with walnuts, wild rocket, ruby chard and mushy peas aged sherry vinegar (v) Chicken yakitori with mirin, sake and soy Baby spinach with Parmigiano sauce Reggiano, sweet grapes and hazelnut candy (v) Mini Wagyu cheeseburgers with truffle mayonnaise, coral lettuce and tomato Baby spinach and wild rocket with relish Persian feta, sweet peas, Granny Smith apple and almond brittle (v) Garlic, chilli and lime, grilled prawn skewers Mozzarella di bufala, with sweet basil, truss tomatoes, Joseph olive oil and Steak sandwich with truffle aioli, semi- aged balsamic (v) dried tomato, caramelised onion and rocket on grilled sourdough Chat potatoes with dill, pommery mustard and soft herbs (v) Prosciutto with mozzarella, tomato and rocket on toasted flatbread Spiced chorizo with roasted capsicum, smoked paprika and sweet corn Riverina lamb cutlets with chimichurri yoghurt Panzanella salad with shallot vinaigrette and toasted garlic croutons (v) Butter chicken curry with organic yoghurt, fresh coriander and basmati Caesar salad with speck, parmesan, pilaf rice boiled eggs, garlic croutons and Caesar dressing Saffron braised Riverina lamb shanks with sweet apricots, almonds and lemon Traditional Greek salad with capsicum, scented cous cous Roma tomatoes, cucumber and Spanish onion (v) Pumpkin ravioli with sage beurre noisette Roasted beetroot, pumpkin, goat cheese and spinach salad with almond brittle (v) Break menu one Spinach salad with crispy prosciutto, Choose two: tarragon, grapes, Parmigiano Reggiano, watercress, toasted fennel seeds and Selection of croissants and pain au balsamic lemon dressing chocolat Banana bread Selection of cookies Apple frangipane tartlet Chocolate mud cake Sour cherry and walnut loaf Cheese and tomato croissants Spinach and goat’s cheese quiche Ham and cheese croissants Conferencing Meeting Package Two Working lunch one $115 per person All day packages Minimum 15 persons Salads Traditional Greek salad with capsicum, On arrival Roma tomatoes, cucumber and Spanish Coffee, La Maison du Thé tea and onion (v) herbal infusions Rocket with Spanish onion, semi-dried tomato and shaved parmesan (v) Morning tea Roasted beetroot, spinach, pumpkin and Choice of two items from Break menu two goat’s cheese salad with almond brittle Coffee, La Maison du Thé tea and (v) herbal infusions Hot items Working Lunch Coq au vin with Swiss brown Please choose one of the following working mushrooms, speck and baby onions – lunches roasted garlic and parsley potatoes Chef’s selection of desserts Fisherman’s pie with potato purée and Chilled orange juice, iced water melting cheese – braised peas and lettuce Afternoon tea Spinach and ricotta cannelloni – roasted Choice of two items from Break menu two garlic bread (v) Coffee, La Maison du Thé tea and herbal infusions Working lunch two

Salads Panzanella salad with shallot vinaigrette and toasted garlic croutons (v) Caesar salad with speck, parmesan and garlic croutons Mozzarella di bufala, sweet basil, truss tomatoes, Joseph olive oil and aged balsamic (v)

Hot items Grainge beef bourguignon with red wine, smoked pancetta and pearl onions, Pomme purée Thai red fish curry with barramundi, prawns, mussels, cashew nuts, coconut cream and coriander, Kaffir lime steamed rice Roasted pumpkin ravioli with sage butter, rocket and shaved Parmigiano Reggiano Conferencing Working lunch three Break menu two Choose two: All day packages Salads Selection of Danish pastries Fattoush salad with spiced pita and Dark chocolate and pecan brownies sumac (v) Sour cherry and walnut loaf Baby cos lettuce with crispy prosciutto, crumbled gorgonzola, shaved pear and Chantilly-filled profiteroles walnut candy Mango and coconut cake Baby spinach and wild rocket with Mini beef and ale pie Persian feta, sweet peas, Granny Smith Mini chicken and mushroom pie apple and almond brittle (v) Ham, cheese and onion quiche Hot items Barossa Valley chicken and tarragon pie, braised carrots, butter and chives Seared ocean trout, confit fennel, kalamata olives and tomato fondue, chat potatoes Potato gnocchi, Swiss brown mushrooms, ruby chard and tomato (v)

Working lunch four

Salads Chat potatoes with dill, pommery mustard and soft herbs (v) Spinach salad with crispy prosciutto, tarragon, grapes, Parmigiano Reggiano, watercress, toasted fennel seeds and balsamic lemon dressing Korean kimchi style cabbage salad (v)

Hot items Wok-fried honey BBQ glazed chicken, Asian greens, oyster sauce and garlic chips Tasmanian salmon with creamed leeks and dill butter sauce, buttered chat potatoes Aloo gobi with coconut milk, curry of cauliflower, potatoes, sweet peas and cashew nuts, vegetable biryani (v) Conferencing Meeting Package Three Entrées $125 per person All day packages Three-tomato salad with Greek feta, Minimum 15 persons olive tapenade and sweet basil (v) Artichoke and goat cheese tart with On arrival asparagus, tomato and Joseph olive oil Coffee, La Maison du Thé tea and (v) herbal infusions Beetroot salad with gorgonzola, poached pear and roasted walnuts (v) Morning tea Tea-smoked chicken with pickled radish, Choice of two items from Break menu three cucumber salad and mango salsa Coffee, La Maison du Thé tea and Baby cos lettuce with prosciutto, herbal infusions crumbled gorgonzola, poached pear and candied walnuts Lunch Salmon gravalax with pencil asparagus, Please choose a two course lunch confit potato, salmon roe and bagel Chilled orange juice, iced water chips Chardonnay marinated prawns with Afternoon tea avocado mousse and Mary Rose sauce Choice of two items from Break menu three Crab, smoked garlic and mascarpone Coffee, La Maison du Thé tea and ravioli with pecorino cheese, chives and herbal infusions light shellfish cream

Main Seared ocean trout with fennel purée, confit fennel, baby spinach and sauce vierge Salmon with crushed potato, broccolini, beurre blanc and Avruga caviar Slow-cooked chicken with cauliflower purée, mushroom ragout and braised leeks Pan-roasted spatchcock with garlic mashed potato, roasted baby carrots, red wine shallots and mustard jus Slow-cooked rib eye with potato purée, red wine shallots, celeriac chips and port glaze Rump of Riverina lamb with white bean cassoulet, confit carrots, balsamic beetroot and rosemary jus Roasted rump of Riverina lamb with confit potato, broccolini and rosemary jus Conferencing Chicken breast, potato and onion gratin, Break menu three savoy cabbage and caraway, balsamic Selection of mini cup cakes All day packages beetroot, red wine jus White chocolate and macadamia Crispy-skinned ocean trout with piperade brownies white bean cassoulet and soft herbs Lamingtons Dessert Dark chocolate and pecan brownies Trio of chocolate – , Churros rolled in cinnamon sugar with macaroon and chocolate cup with warm chocolate sauce mascarpone cream and ganache tarte Mini jam doughnuts with mint ice cream Selection of Danish pastries Citrus tasting plate – lemon meringue tart, cheesecake, white chocolate and Dark chocolate and pecan brownies Cointreau mousse and blood orange Sour cherry and walnut loaf sorbet Chantilly-filled profiteroles Vanilla panna cotta with strawberry tea and raspberry sorbet and brandy snap Mango and coconut cake biscuit Mini beef and ale pie Apple frangipane tart with vanilla-bean Mini chicken and mushroom pie ice cream Ham, cheese and onion quiche Individual Australian cheese platter Selection of croissants and pain au – King Island brie, King Island cloth- chocolat wrapped cheddar, King Island triple cream blue Banana bread Sticky date pudding with butterscotch Selection of cookies sauce and vanilla-bean ice cream Apple frangipane tartlet Gianduja chocolate tiers with hazelnut Chocolate mud cake chocolate mousse and bitter chocolate sauce Sour cherry and walnut loaf Cheese and tomato croissants Spinach and goat’s cheese quiche Ham and cheese croissants

Upgrade options Four Seasons bottled water 125ml $2 per person Fiji bottled water 250ml $5 per person Continuous coffee and tea $65 per air pot Continuous bottled soft drinks and juice $10 per person Lunch Buffets All buffets served with bread rolls, lavosh and butter Buffets Working Lunch Buffet Working lunch one $48 per person - Two salads, two $48 per person Lunch sandwiches, fruit platter, chef’s selection of desserts, La Maison du Thé tea and coffee Option one $55 per person - Three salads, three sandwiches, fruit platter, chef’s selection of desserts, La Maison du Thé tea and coffee Salads Additional hot items $8.50 per item per Sweet red salad with roasted beetroot, person slow cooked shallots, caramelised walnuts, wild rocket and aged sherry Sit Down Lunch Buffet vinegar (v) $58 per person - Three salads, two hot items, Sweet basil with mozzarella di bufala, chef’s selection of desserts, fruit platter, La truss tomatoes, Joseph olive oil and Maison du Thé tea and coffee aged balsamic (v) Minimum 20 persons Sandwiches Western Express Bento Lunch $58 per person Smoked salmon with celeriac remoulade and rocket on rye bread Maximum 24 persons Dijon mustard roasted beef with tomato, onion and cheddar on ciabatta roll

Option two

Salads Baby spinach and wild rocket with Persian feta, sweet peas, Granny Smith apple and almond brittle (v) Spiced chorizo with roasted capsicum, smoked paprika and sweet corn

Sandwiches Mustard glazed ham with Swiss cheese and coleslaw on country white Mozzarella di bufala with tomato and pesto on sourdough (v) Buffets Working Lunch two Grilled vegetable wrap with parmesan $55 per person and pesto (v) Lunch Option one Hot items Mini Barossa chicken and mushroom pie Salads with mashed potato Spinach salad with crispy prosciutto, Mini beef and ale pie with mashed tarragon, grapes, Parmigiano Reggiano, potato watercress, toasted fennel seeds and Golden-flaked Riverina lamb pasties with balsamic lemon dressing mushy peas Moroccan spiced couscous with char- Chicken yakitori with mirin, sake and soy grilled vegetables and harissa dressing sauce (v) Mini Wagyu cheeseburgers with truffle Spinach salad with roasted beetroot, mayonnaise, coral lettuce and tomato pumpkin, goat cheese and almond brittle relish (v) Flathead fish and chip cones Sandwiches Garlic, chilli and lime, grilled prawn skewers Roasted field mushroom, goat cheese, semi-dried tomato and rocket on Turkish Grilled lemon myrtle and thyme (v) barramundi skewers Smoked turkey with Dijon mustard Jindi goat cheese and pesto turnover (v) mayonnaise, Swiss cheese and avocado Steak sandwich with truffle aioli, semi- on focaccia dried tomato, caramelised onion and Spiced Riverina lamb wrap with iceberg rocket on grilled sourdough lettuce, mint and cumin yoghurt Prosciutto with mozzarella, tomato and rocket on toasted flatbread Option two Riverina lamb cutlets with chimichurri yoghurt Salads Butter chicken curry with organic Toasted Turkish bread with hummus, yoghurt, fresh coriander and basmati Baba ganoush, Joseph olive oil, aged pilaf rice balsamic and sundried tomatoes Saffron braised Riverina lamb shanks Salmon gravalax with pickled onions and with sweet apricots, almonds and lemon capers scented cous cous Traditional Greek salad with capsicum, Pumpkin ravioli with sage beurre Roma tomatoes, cucumber and Spanish noisette onion (v) Moules marinière with shallots, garlic, thyme and cream, crusty sourdough Sandwiches garlic aioli Chicken Caesar wrap with bacon and parmesan cheese in a flour tortilla Classic Reuben with sauerkraut, pastrami, gherkins and Thousand Island dressing on rye bread Buffets Sit Down Buffet Lunch Option three $58 per person - Minimum 20 persons Lunch Salads Option one Rocket with Spanish onion, semi-dried tomatoes and shaved parmesan (v) Salads Chat potatoes with dill, pommery Spinach salad with crispy prosciutto, mustard and soft herbs (v) tarragon, grapes, Parmigiano Reggiano, Panzanella salad with shallot vinaigrette watercress, toasted fennel seeds and and toasted garlic croutons (v) balsamic lemon dressing

Moroccan spiced couscous with char- Hot items grilled vegetables and harissa dressing (v) Seafood bouillabaisse with saffron rouille, croutons and gruyere cheese, Baby spinach and wild rocket with fresh crusty bread Persian feta, sweet peas, Granny Smith apple and almond brittle (v) Malaysian beef rendang, coconut steamed rice Hot items Option four Butter chicken curry with organic yoghurt and fresh coriander, basmati pilaf Salads steamed rice Baby spinach and wild rocket with Grainge Valley beef bourguignon with Persian Feta, sweet peas, Granny Smith red wine, smoked pancetta and pearl apple and almond brittle (v) onions, Pomme purée Baby cos lettuce with crispy prosciutto, Option two crumbled gorgonzola, shaved pear and walnut candy Salads Panzanella salad with shallot vinaigrette and toasted garlic croutons (v) Toasted Turkish bread with hummus, baba ghanoush, Joseph olive oil, aged balsamic and sundried tomatoes Hot items Salmon gravalax with pickled onions and White bean cassoulet with confit duck, capers Toulouse sausage and roast garlic bread crumbs, garlic baguette Traditional Greek salad with capsicum, Roma tomatoes, cucumber and Spanish Fisherman’s pie with potato purée onion (v) and melting cheese, braised peas and lettuce Hot items Sandwiches Wok-fried honey BBQ glazed chicken, You may choose to replace a salad item with Asian greens, oyster sauce and garlic one of the options below: chips Prawn cocktail with avocado and Marie Thai red fish curry with barramundi, Rose sauce on ciabatta roll prawns, mussels, cashew nuts, coconut Smoked salmon with preserved lemon cream and coriander, Kaffir lime and herb mascarpone on bagel steamed rice Buffets Lemon and thyme chicken with iceberg Vegetarian items lettuce and tomato on Turkish You may choose to replace the vegetarian Lunch item with one of the options below Tandoori chicken wrap with iceberg lettuce, mint and cumin yoghurt raita Aloo gobi with coconut milk, curry of cauliflower, potatoes, sweet peas and Prosciutto with bocconcini, semi-dried cashew nuts, vegetable biryani (v) tomato and rocket on focaccia Spinach and ricotta cannelloni, roasted Hot items garlic bread (v) You may choose to replace the hot item with Indian vegetable dal curry, cardamom one of the options below steamed rice Rosemary and garlic studded Riverina Roasted pumpkin ravioli with sage lamb with chermoula sauce, lemon butter, rocket and shaved Parmigiano scented couscous Reggiano Coq au vin with Swiss brown Potato gnocchi with Swiss brown mushrooms, speck and baby onions, mushrooms, ruby chard and tomato roasted garlic and parsley potatoes Barossa Valley chicken and tarragon pie , braised carrots, butter and chives Seared ocean trout, confit fennel and kalamata olives and tomato fondue, chat potatoes Grainge Valley beef bourguignon with red wine, smoked pancetta and pearl onions, Pomme purée Pork belly with confit baby carrots and thyme jus, roasted chateau potatoes Humpty Doo barramundi with lime salsa, zucchini, green beans, courgette with lemon myrtle butter Tasmanian salmon with creamed leeks and dill butter sauce, buttered chat potatoes Braised Riverina lamb shank with rosemary red wine sauce, parmesan polenta Buffets Western Express Bento Lunch Soup $58 per person- Maximum 24 persons Lunch Chef’s selection Includes the following: Chef’s daily soup Sandwiches & hot items One sandwich or hot item Please select one: Salad Steak sandwich with truffle aioli Dessert mayonnaise, semi-dried tomato, caramelised onion and rocket on grilled sourdough Classic Reuben with sauerkraut, pastrami, gherkins, Swiss cheese and Thousand Island dressing on rye bread Four Seasons Sydney Club Sandwich with crispy prosciutto, coral lettuce, semi-dried tomato and fried egg Moroccan spiced Riverina lamb wrap with iceberg lettuce, mint and cumin yoghurt Chicken Caesar wrap with bacon and parmesan cheese in a flour tortilla Roasted field mushroom with goat cheese, semi-dried tomato and rocket on Turkish (v) Mozzarella di bufala with tomato and pesto on sourdough (v) Beef, mushroom and ale pie Beer-battered flathead fish and chips with tartare sauce and lemon

Salad Three leaf lettuce salad with Persian feta, tomatoes, olive and oregano dressing

Dessert Chocolate tart with double vanilla cream Buffets Dinner Buffet Hot items $90 per person Dinner Grilled Barossa Valley chicken breast Minimum of 20 persons with roasted mushrooms and wholegrain mustard sauce Cold selections Thai red fish curry with barramundi, Toasted Turkish bread with hummus, prawns, mussels, cashew nuts, bean baba ghanoush, Joseph olive oil with sprouts, coconut cream and coriander aged balsamic and sun-dried tomatoes Roast pumpkin ravioli with sage butter, Tasmanian smoked salmon with pickled rocket and shaved Parmigiano Reggiano red onions, capers and lemons (v) Antipasto platter of sliced prosciutto, Kaffir lime steamed rice roasted capsicum, eggplant, zucchini, Buttered chat potatoes and caramelised semi-dried tomatoes, olives onions Clarence River prawn bar with Mary Green beans, baby carrots, broccolini Rose sauce, lemons and limes with nut brown butter and parsley

Salads Desserts Spinach salad with crispy prosciutto, Sacher torte tarragon, grapes, Parmigiano Reggiano, watercress, toasted fennel seeds and Kahlua tiramisu cup balsamic lemon dressing Strawberry trifle Traditional Greek salad with capsicum, Lemon meringue pie roma tomatoes, cucumber and Spanish Opera cake onion (v) with white Garden salad with cherry tomatoes, cucumber, red onion and red wine chocolate vinaigrette (v) Sweet basil with mozzarella di bufala, truss tomatoes, Joseph olive oil and aged balsamic (v)

Soup Cream of sweet corn Buffets Taste of Australia Cheese station $110 per person Dinner Australian cheese platter – King Island Minimum of 20 persons black label brie, King Island cloth- wrapped cheddar, King Island triple Cold selections cream blue and Heidi tilsit with lavosh, dried fruits and nuts Tasmanian smoked salmon with pickled red onions, capers and lemons Desserts Clarence River prawn and Sydney rock oyster bar with mignonette dressing, Lemon myrtle cheesecake Mary Rose sauce, lemons and limes Wattle-seed chocolate mousse Australian produced charcuterie platter Mini pavlova with passion fruit jelly and – Berkshire ham, prosciutto, culatello, seasonal fruits enzo salami Baby lamingtons Antipasto platter – sliced prosciutto, roasted capsicum, eggplant, zucchini, semi-dried tomatoes and olives

Salads Garden salad with bush tomato vinaigrette Roast butternut pumpkin with grilled haloumi and honey vinaigrette Western Australia octopus with cherry tomato salad and sweet basil Beetroot, fennel and orange salad with sour cream and citrus dressing Potato salad with wholegrain mustard, dill and bush pepper

Hot items Grilled Humpty Doo barramundi with bush lime salsa Seared Grainge Valley beef fillet with wild pepper sauce Barossa Valley chicken and tarragon pie Green beans, baby carrots, broccolini with nut brown butter and parsley Roast pumpkin ravioli with sage butter, rocket and shaved Parmigiano Reggiano Roast fingerling potatoes with thyme and sea salt Buffets Gala Buffet Hot items $130 per person Dinner Peppered Grainge Valley beef tenderloin Minimum of 20 persons with roasted mushrooms and red wine jus Salads Humpty Doo barramundi with grilled Caesar salad with crispy prosciutto, prawns, braised fennel and sauce vierge shaved parmesan, boiled egg, French Herb-crusted rack of Riverina lamb with baguette croutons and Caesar dressing vegetable caponata and chermoula Roast beetroot with pumpkin and goat sauce cheese salad and almond brittle Spinach and ricotta cannelloni (v) Spinach salad with crispy prosciutto, Dauphinoise potato tarragon, grapes, Parmigiano Reggiano, watercress, toasted fennel seeds and Green beans, baby carrots, broccolini balsamic lemon dressing with nut brown butter and parsley Panzenella salad with shallot vinaigrette Cheese station and toasted garlic croutons Australian cheese platter – King Island Cold selection black label brie, King Island cloth- wrapped cheddar, King Island triple Charcuterie platter of prosciutto, Serrano cream blue and Heidi tilsit with lavosh, ham, truffle salami, wagyu bresaola, dried fruits and nuts olives and crostini Duck rillette with gherkins and pickle, Desserts grape and sultana chutney Sacher torte Salmon gravalax, pickled onions, capers Raspberry charlotte Clarence River prawn and Sydney rock Mini lemon meringues oyster bar with mignonette dressing, Mary Rose sauce, lemons and limes Macaroon selection Toasted Turkish bread with hummus, Chocolate-dipped strawberries baba ghanoush, Joseph olive oil with Chocolate profiteroles aged balsamic and sun-dried tomatoes Fresh fruit tartlet Soup Australian seafood and potato chowder with smoked bacon Enhancements Add-On menu Shabu Shabu station - selection of sliced Prices per person meats, vegetables, ponzu, sesame Lunch & Dinner dressing, udon noodles $22 “Clarence River” prawns, Sydney rock oyster bar with mignonette dressing, Create your own ice cream station- Mary Rose, lemons, and limes $24 waffle cones, vanilla ice cream choice of toppings warm chocolate sauce, Seafood station- Sydney rock oyster, hundreds and thousands, chopped nuts, Balmain bugs, “Clarence River” prawns, shaved chocolate $18 scallop ceviche, individual seafood salad Crépe station- home made “Nutella”, $28 warm chocolate sauce, lemon and Sushi and Sashimi station, selection sugar, strawberries, banana, honey, of Tuna, Kingfish, Salmon sashimi whipped cream, chocolate shavings, (depending on availability) sliced to roasted almonds $18 order, wasabi, pickled ginger, soy sauce Dessert buffet station,- chocolate $22 Harbour Bridge display, chef’s selection Carving station- choice of garlic and of sweet treats, tarts, individual desserts rosemary-studded roast leg of Riverina $26 lamb, honey-baked ham, slow roast rib Chef attendance $75 per hour of beef, Salmon en croute, sage and One chef per 150 guests butter-basted chicken $24 Peking duck and Dim Sum station- crispy Peking duck, plum sauce, cucumber, green shallots, warm pancakes made to order, selection of dim sum, pork and prawn shu mai, pork buns, prawn har gau, scallop gow gee, duck and plum spring roll $18 Canapés Canapé Packages Cold Canapés Prices per dozen Lunch & Dinner Half hour | Five cold/hot canapés $22 per person Tasmanian smoked salmon cones with ginger, garlic chives, capers and dill $58 One hour | Six cold/hot canapés $30 per person Jindi blue cheese shortbread with walnut and quince paste (v) $54 One hour | Eight cold/hot canapés $36 per person Ortiz white anchovy with tomato jam and grilled sourdough $64 Two hours | 10 cold/hot canapés Aussie damper with smoked trout and $42 per person crème fraiche $58 Two hours | 12 hot/cold canapés Slow braised beef, Yorkshire pudding, $48 per person and horseradish mayonnaise $60 Three hours | 10 cold/hot canapés plus Confit pork and rocket roll ups $60 two substantial canapés $73 per person Char siu duck pancakes with hoi sin sauce and traditional garnishes $54 Three hours | 12 cold/hot canapés plus three substantial canapés Artichoke, semi-dried tomato and red $82 per person onion crostini (v) $52 Sydney rock oyster with ponzu pearls and seaweed salad $60 Vietnamese vegetable rice paper roll with sweet chilli sauce (v) $54 Salmon sashimi and avocado, salmon roe, chervil in a cucumber cup $60

Substantial Cold Canapés $7.50 per item Seared scallop with mint and ginger salad Seared kingfish with noodle salad and nam jim dressing Thai beef salad with sticky rice and green papaya Crab and lobster cones with horseradish and salmon roe Smoked trout, potato salad and chive aioli Canapés Hot Canapés Substantial Hot Canapés Prices per dozen $7.50 per item Lunch & Dinner Mushroom, parmesan and truffle Green chilli-salted squid with lime and arancini (v) $52 ginger syrup and Thai basil Crab and green paw paw spring roll $60 Agedashi tofu with daikon radish, soy mirin and shaved bonito Roast leek and Roma tomato tarte tatin with goat cheese (v) $54 Lime-battered flathead with French fries, sauce gribiche and lemon Chicken yakitori with mirin-sake and soy sauce $58 Mini Wagyu cheeseburgers with truffle mayonnaise, coral lettuce and tomato Grilled scallop with parsley and herb relish butter $60 Roast prime rib of beef with mash potato tartlet with ash goat cheese, and red wine jus caramelised onion and semi-dried tomato (v) $54 Crispy-fried pork ribs Pork, water chestnut and Chinese cabbage spring rolls $58 Dessert Canapés Price per dozen Breaded mushroom with chorizo and brie cheese $54 Chocolate and banana spring rolls with butterscotch dipping sauce $60 Mini cheeseburger with tomato relish $58 Lemon meringue tart $58 Tuscan chicken sausage rolls $52 Chocolate $56 Chilli battered prawns with dipping sauce Opera slice $56 $58 Strawberry tart $60 Crisp asparagus with Parmigiano Reggiano and lime aioli (v) $50 Substantial Dessert Canapés $7.50 per item Mini beef pie with tomato relish $52 Cherry and chocolate crumble Duck and green olive croquette $58 Strawberry trifle Chocolate éclairs Churros rolled in cinnamon sugar with warm chocolate sauce

$26 per person Dessert buffet station - chocolate Harbour Bridge display, chef’s selection of sweet treats, tarts, individual desserts Plated Selections Two course lunch Entrée $70 per person Lunch & Dinner Seafood Three course lunch or dinner Salmon gravalax with pencil asparagus, $90 per person confit potato, salmon roe and bagel chips Alternate 50/50 surcharge Seared scallop with green bean, witlof One course $5 per person and pancetta salad with warm vinaigrette Two course $10 per person Smoked salmon with local prawns, Three course $12 per person celeriac remoulade and crisp sourdough (C) All plated meals are served with freshly baked bread rolls and butter. Coffee, tea and Chardonnay marinated prawns with to follow avocado mousse and Mary Rose sauce (C) Tataki of yellow-fin tuna with shimeji mushrooms, pickled cucumber and soy mirin (C) Pink peppercorn crusted kingfish with radish and cucumber salad, crispy shallots and pickled ginger aioli (C) Ortiz white anchovy with semi-dried tomato, red onion and Persian feta cheese tart and sherry vinaigrette (C) Crab, smoked garlic and mascarpone ravioli with pecorino cheese, chives and light shellfish cream Taste of the sea three ways - Tuna tataki, scallop ceviche and smoked salmon mousse with salmon roe, pickled cucumber, ponzu gel and shimeji mushrooms (C)

Meat Wagyu beef carpaccio with tete de moine, pommery mustard dressing and herb salad (C) Confit pork belly with cauliflower, raisins, shaved fennel and radish salad Baby cos lettuce with prosciutto, crumbled gorgonzola, poached pear and candied walnut (C) Air-dried beef with asparagus, parmesan, truffle dressing and celery cress (C) Plated Selections Poultry Pan-roasted spatchcock with garlic mash potato, roasted baby carrots, red Smoked duck salad with orange, fennel Lunch & Dinner wine shallots and mustard jus and lentil dressing (C) Roast duck breast with baby spinach, Tea-smoked chicken with pickled radish, potato purée and glazed cherries cucumber salad and mango salsa (C) Roast corn-fed chicken breast with garlic Vegetarian mash potato, broccolini and forestiere sauce Three tomato salad with Greek feta, olive tapenade and sweet basil Duck two way – confit duck leg and ragout with fondant potato, savoy Roasted baby beetroot with gorgonzola, cabbage and caraway, red wine poached pear and candied walnuts reduction Artichoke and goat cheese tart with Chicken breast with potato and onion asparagus, tomato and Joseph olive oil gratin, savoy cabbage with caraway, (C) roasted balsamic beetroot a red wine jus

Main Meat Slow-cooked rib eye with potato purée, Fish red wine shallots, celeriac chips and port Seared blue-eye trevalla with poached glaze prawn, steamed potatoes and petit pois Rump of Riverina lamb with white bean ala française cassoulet, confit carrots, balsamic Steamed snapper with braised white beetroot and rosemary jus bean, sautéed chorizo and steamed Roast rump of Riverina lamb with confit clams potato, broccolini, and rosemary jus Seared ocean trout with fennel purée, Grainge Beef tenderloin with potato and confit fennel, baby spinach and sauce onion gratin, speck, roast mushrooms, vierge café de Paris butter and red wine jus Crispy-skinned ocean trout with piperade Surf and turf – Grainge beef fillet, seared white bean cassoulet and soft herbs prawns, roasted fingerling potatoes, Pan-fried barramundi with roasted kipfler confit baby carrots and sauce béarnaise potatoes, buttered green beans and Herb-crusted rack of Riverina lamb with sauce vierge potato fondant, confit carrots, ruby chard Salmon with crushed potato, broccolini, and herb jus beurre blanc and Avruga caviar Roast pork belly, with seared scallop, Blue-eye Travella with creamed leeks, cauliflower purée, braised leek, parsley potatoes, clams and shellfish cauliflower, red wine jus broth Vegetarian Poultry Fricassee of parmesan gnocchi with Slow-cooked organic chicken with sweet peas, asparagus and Swiss cauliflower purée, mushrooms ragout mushroom cream sauce and braised leeks Wood mushroom risotto with watercress Fettuccini pasta with gorgonzola, candied walnut and rocket Plated Selections Roast pumpkin ravioli with sage butter, Orange tart with honey oranges, rocket and shaved Parmigiano Reggiano mascarpone cream and orange Lunch & Dinner reduction, blood orange sorbet Thai vegetable curry with coconut rice, fried shallots and coriander Yoghurt mousse with raspberry and lychee and raspberry jelly centre on Shared complements for the table almond cake base $12 per bowl unless stated Gianduja chocolate tiers with hazelnut Buttered broccolini with toasted almonds chocolate mousse and bitter chocolate sauce Roasted potatoes, thyme scented Apple frangipane tart with vanilla-bean Mash potatoes with garlic butter ice cream French beans with sautéed speck Ecuadorian chocolate mousse with Garden salad with seeded mustard double chocolate and hazelnut anglaise Tomato salad with sweet basil Individual Australian cheese platter – King Island brie, King Island cloth- Rocket salad with shaved parmesan wrapped cheddar, King Island triple Charcuterie platter (serves 10) $120 per cream blue platter Vanilla panna cotta with strawberry tea Antipasto platter (serves 10) $120 per and raspberry sorbet and brandy snap platter biscuit Australian cheese platter (serves 10) Coconut soup with mango sorbet and $140 per platter blood orange tapioca Enhanced bread selection with bread Classic tiramisu with mascarpone rolls, lavosh, Joseph olive oil, balsamic cream, espresso jelly and Tia Maria ice vinegar and Murray River salt (basket cream per table) $8 per person Enhancements Desserts Iced Bombe Alaska with sparklers (one Trio of chocolate – Chocolate brownie, per table) $18 macaroon and chocolate cup with Dessert tasting platter per table – mascarpone cream and ganache tarte Chocolate brownie, macaroon, chocolate and mint ice cream cup with mascarpone, lemon meringue Citrus tasting plate – Lemon meringue tart, white chocolate cheese cake and tart, cheesecake, white chocolate and white chocolate mousse cup $24 per Cointreau mousse and blood orange person sorbet Opera dessert – Hazelnut joconde filled with chocolate, coffee and praline mousse and garnished with mini macaroon Lime and ginger milk chocolate - Lime mousse, centered with ginger flavoured milk chocolate cream and chocolate crunch nut with lime jelly Social Menu Entrée Pan-fried barramundi, roasted kipfler potatoes, buttered green beans and Three tomato salad, Greek feta, olive Lunch & Dinner sauce vierge tapenade, sweet basil (v) Salmon, crushed potato, broccolini, Artichoke and goat cheese tart, beurre blanc with Avruga asparagus, tomato and new season olive oil (v) Meat | Poultry Beet salad, gorgonzola, poached pear, roasted walnuts (v) Pan-roasted spatchcock, garlic mash potato, roasted baby carrots, red wine Salmon gravalax, pencil asparagus, shallots and mustard jus confit potato, salmon roe and bagel chips Roast corn fed chicken breast, garlic mash potato, broccolini, forestiere sauce Confit pork belly, cauliflower, raisins, shaved fennel and radish salad Chicken breast, potato and onion gratin, savoy cabbage with caraway, balsamic Smoked salmon, local prawns, celeriac beetroot, jus remoulade, crisp soughdough Slow-cooked rib eye, potato purée, red Chardonnay marinated prawns, avocado wine eshallots, celeriac chips, port glaze mousse, Mary rose sauce Rump of lamb, white bean cassoulet, Tea smoked chicken, pickled radish, confit carrots, balsamic beetroot, cucumber salad, mango salsa Rosemary jus Shaved prosciutto, baby cos, crumbled Roasted rump of lamb, confit potato, gorgonzola, poached pear, walnut candy broccolini and rosemary jus Crab, smoked garlic and mascarpone Roasted pork belly, with seared sea ravioli, pecorino cheese, chives, light scallop, cauliflower purée, braised leek, shellfish cream cauliflower, red wine jus

Main Dessert Trio of chocolate, chocolate brownie, Vegetarian macaroon, chocolate cup with Wood mushroom risotto, watercress mascarpone cream, ganache tarte, mint Fettuccini pasta, gorgonzola, candied ice cream walnut and rocket Citrus tasting plate, Lemon meringue Roasted pumpkin ravioli, sage butter tart, cheesecake, white chocolate and sauce, rocket cointreau mousse, blood orange sorbet Sticky date pudding, butterscotch sauce, Fish vanilla ice cream Steamed snapper, braised white bean, Tropical delight sautéed chorizo and steamed clams Apple frangipane tart, vanilla ice cream Seared ocean trout, fennel purée, confit Ecuadorian chocolate mousse fennel, baby spinach, sauce vierge Vanilla panacotta, strawberry tea jelly, Crisp skinned ocean trout, piperade, mixed berry compote white bean cassoulet, soft herbs Coconut soup, mango sorbet, blood orange tapioca Weddings Entrée Main Reception dinner Vegetarian Sea Three tomato salad, Greek feta, olive Seared ocean trout, fennel purée, confit tapenade, sweet basil fennel, baby posse spinach, sauce vierge Artichoke and goat cheese tart, asparagus, tomato and new season Steamed snapper, braised white bean, olive oil sautéed chorizo and steamed clams Seared Blue-eye Trevalla, poached Sea prawn, steamed potatoes, petit pois à la Salmon gravalax, pencil asparagus, Française confit potato, salmon roe and bagel Blue-eye Trevalla, creamed leeks, chips parsley potatoes, clams, shellfish broth Smoked salmon, local prawns, celeriac Pan-fried barramundi, roast kipfler remoulade, crisp sourdough potatoes, buttered green beans and Seared scallop, green bean, witlof, sauce vierge pancetta salad, warm vinaigrette Land Pink peppercorn crusted kingfish, radish and cucumber salad, crispy shallots, Herb-crusted rack of lamb, potato pickled ginger aioli fondant, confit carrots, ruby chard, herb jus Taste of the sea four ways: Tuna tataki, scallop ceviche, smoked salmon Slow-cooked organic chicken, mousse, salmon roe, pickled cucumber, cauliflower purée, mushroom ragout, ponzu jel, shimiji mushrooms braised leeks Beef tenderloin, potato and onion gratin, Land speck, roast mushrooms, Café de Paris Confit pork belly, cauliflower, raisins, butter, red wine jus shaved fennel and radish salad Slow-cooked rib eye, potato purée, red Smoked duck salad, orange and fennel wine braised shallots, celeriac chips, salad, lentil dressing port glaze Air-dried beef, asparagus, parmesan, Roast duck breast, baby spinach, potato truffle dressing, celery cress purée, glazed cherries Shaved prosciutto, baby cos, crumbled Rump of lamb, white bean cassoulet, gorgonzola, poached pear, walnut candy confit carrots, balsamic beetroot, rosemary jus Wagyu beef carpaccio, tête de moine, Pommery mustard dressing, herb salad Pan-roasted spatchcock, garlic mash potato, roasted baby carrots, red wine Tea-smoked chicken, pickled radish, shallots, mustard jus cucumber salad, mango salsa Roast rump of lamb, confit potato, Shaved Serrano Ortiz anchovies, baby broccolini, rosemary jus cos, crumbled gorgonzola, poached pear, walnut candy Chicken breast, potato and onion gratin, savoy cabbage with caraway, balsamic Ortiz white anchovy, semi-dried tomato, beetroot, jus red onion and Persian feta cheese tart, sherry vinaigrette Weddings Dessert Reception dinner Apple frangipane tart, vanilla ice cream Vanilla panna cotta, strawberry tea jelly, mixed berry compote Gianduja chocolate tiers, hazelnut chocolate mousse, bitter chocolate sauce Individual Australian, cheese plate: King Island cheddar, Jindi Blue, South cape brie, water crackers, dried fruit Classic tiramisu, mascarpone cream, espresso jelly, Tia Maria ice cream Coconut soup, mango sorbet, blood orange tapioca Opera dessert - hazelnut Joconde, filled with chocolate, coffee and praline mousse, mini macaroon Ecuadorian chocolate mousse - double chocolate mousse, hazelnut anglaise Trio of chocolate - chocolate brownie, macaroon, chocolate cup with mascarpone cream, ganache tarte, mint ice cream Orange tart with honey oranges, mascarpone cream and orange reduction, blood orange sorbet Lime and ginger milk chocolate, lime mousse centred with ginger flavoured milk chocolate cream, chocolate crunch nut, lime jelly The Woods The Woods Package One Sample menu* $130 per person Package Minimum 15 persons Starters Ash-cured ocean trout, smoked trout roe On arrival & parsley Coffee, La Maison du Thé tea and Green tomato soup, red claw yabby & herbal infusions black garlic toast Fig leaf grilled quail, black figs & fried Morning tea chickpeas Choice of two items from Break menu one Tasmanian calamari & pork cheek grilled Coffee, La Maison du Thé tea and over mallee wood herbal infusions Mains Lunch Flinders Island lamb rump grilled over Two-course lunch at The Woods spruce wood, celtuce & sorrel Coorong beef fillet, lemon, horseradish Afternoon tea & flowering onions Choice of two items from Break menu one Steamed fillet of snapper, tiny clams, Coffee, La Maison du Thé tea and wood ear & seaweeds herbal infusions Crisp chickpea panisse, green asparagus & wild fennel

Dessert Our fresh goats curd, mulberries & sugar cane Fig leaf pavlova, black figs & creme fraiche Chocolate moon cake & grilled plum Grilled green rhubarb & tiny strawberry tart

*This menu is subject to change based on seasonal produce availability. Beverage List Wine Schild Estate, Unwooded Chardonnay, Barossa Valley, SA $54 Individual prices Champagne & Sparkling Wine Traces of stone fruit and rock melon combine with guava, paw paw and some lemongrass McWilliams Select Series Brut Reserve, Richard Hamilton Almond Grove Riverina, NSW $42 Chardonnay, McLaren Vale, SA $56 Attractive fresh fruit aromas and a clean finish A full chardonnay showing peach fruit and a dash of vanilla with oak playing a diminutive Bay of Stones Pinot Noir Chardonnay rule Brut, South Eastern Australia $46 Mount View Estate Verdelho, Hunter Intense lemon citrus flavours are balanced Valley, NSW $57 with rich creamy yeast characters that lead to a soft, clean finish Exotic fruit hints of lychee and mango coupled with sharp pineapple acidity Stonier Brut, Mornington Peninsula, VIC Hope Estate Sauvignon Blanc, $63 Donnybrook, WA $58 Pale straw colour with a delicate nose combining lemon with biscuit and Passionfruit, apricots, lantana showing great aromas structure with integrated acid leading to a long flinty finish Mumm Cordon Rouge, Reims, Juniper Crossing Chardonnay, Margaret $140 River, WA $58 Complex harmony of brilliant fruit characters Characters of white peach, nectarine, melon and citrus along with spice and vanilla biscuit White Wine Margan Semillon, Hunter Valley, NSW McWilliams Select Series Semillon $58 Sauvignon Blanc, Riverina, NSW $42 A lifted bouquet of citrus blossom and Hints of snow pea combined with abundant honeysuckle with riper notes of lychees fresh citrus and tropical fruit characters Meerea Park ‘XYZ’, Semillon, Hunter Bay of Stones Chardonnay, South Valley, NSW $60 Eastern Australia $46 Pale straw with a tinge of green with flavours Varietal fruit flavours are balanced with of ripe lemon and spice buttery malolactic fermentation and toasty spicy oak characters Hewitson ‘Gun Metal’ Riesling, Eden Valley, SA $64 Deen DeBortoli Vat 2 Sauvignon Blanc, Flavours of lime and lemon with a typical Hunter Valley, NSW $47 Eden Valley mineralistic finish Fresh grassy aromas and gooseberry flavours are wonderfully balanced with Stoneleigh ‘Rapaura’ Pinot Gris, fantastic texture and length Marlborough, NZ $68 d’Arenberg ‘The Stump Jump’ Riesling, Ripe grapefruit, citrus and passionfruit flavours dominate this minerally complex McLaren Vale, SA $47 Pinot Gris Crisp lime character, opening to lemon and a host of tropical fruits Stoneleigh ‘Rapaura’ Sauvignon Blanc, Marlborough, NZ $68 Montana ‘Brancott’ Pinot Gris, Subtle notes of citrus and passionfruit, a Marlborough, NZ $52 fresh acidity with long lasting flavours A palate of pear and ripe citrus flavours, finished with a balanced, natural acidity Riposte ‘The Stiletto’ Pinot Gris, Adelaide Hills, SA $70 Vavasour Sauvignon Blanc, Nashi pear and tropical characters with a Marlborough, NZ $53 final stab of spice Mouth-filling herbaceous gooseberry, passionfruit and citrus flavours followed by a touch of mineral Beverage List Red Wine Blue Pyrenees Cabernet Sauvignon, Pyrenees Region, VIC $62 McWilliams Select Series Shiraz Individual prices Ripe dark berries complemented by forest Cabernet, Riverina, NSW $42 flavours of eucalypt, mint leaves, earth and Cherry fruit flowers, hints of spice, pepper cedary oak and ripe plum aromas dominate with hints of nutmeg Hewitson ‘Miss Harry’ Grenache Shiraz Mourderve, Barossa Valley, SA $64 Bay of Stones Shiraz, Barossa Valley, Ripe strawberries and red plums with a SA $46 concentrated core of fruit essence Ripe plum fruit flavours, good mid palate fruit sweetness and rich yet soft velvety Shiraz Meerea Park ‘XYZ’ Shiraz, Hunter Tannins Valley, NSW $64 Deen DeBortoli Vat 9 Cabernet Red Berry fruits typical of a Pokolbin shiraz with just a hint of sweetness Sauvignon, Hunter Valley, NSW $47 Rich black fruits and sweet plum with well Stoneleigh ‘Rapaura’ Pinot Noir, integrated oak Marlborough, NZ $68 d’Arenberg ‘The Stump Jump’ Grenache Dark cherry, raspberry and strawberry aromas with complex savoury oak highlights Shiraz Mourvedre, McLaren Vale, SA $47 Juicy fresh red berries, mulberry and a hint of pomegranate St Hallett ‘Gamekeepers’ Shiraz, Barossa Valley, SA $52 An appealing textural character with a savoury earthiness Schild Estate Grenache Mataro Shiraz, Barossa Valley, SA $54 Liquorice, toasted oak and spice followed by blackberry and raspberry jam Running with Bulls Tempranillo, Barossa Valley, SA $54 Raspberry, cherry, liquorice and spice notes swirl around with just a subtle hint of oak Hope Estate ‘The Cracker’ Cabernet Merlot, Donnybrook, WA $58 Sweet blackberry and blueberry fruit supported by ripe tannins and vanilla oak Cuttaway Hill Estate Cabernet Merlot, Southern Highlands, NSW $58 Soft fruits with a hint of chocolate and cassis finished by ripe cabernet finish Richard Hamilton ‘Gumprs’ Shiraz, McLaren Vale, SA $60 Ripe and rich berry fruit flavours surround a tight palate of long, elegant tannins and soft acidity Richard Hamilton ‘Lot 148’ Merlot, McLaren Vale, SA $60 Sweet fruit filled pallet with a rich persistence and long lasting tannins Beverage List Beer & Cider Soft Drinks, Mineral Water & Juices Individual prices Toohey’s New $8 Selection of Soft Drinks 330mL $5 Hahn Premium $10 Red Bull Can $8 Hahn Premium Light $8 Fiji Water 500mL $8 Crown Lager $10 Fiji Water 1L $12 Grain Lager $10 Australian Mineral Water 250mL James Boags Premium $10 (Still & Sparkling) $5 Heineken $10 Australian Mineral Water 1.5L Corona $12 (Still & Sparkling) $12 Bulmer’s Apple cider $12 Selection of Juices, per glass $7 Pipsqueak Apple Cider $12 Orange, Pineapple, Apple, Grapefruit Spirits Soft Drink/Juice, per 1.25L jugs $20 Bottled Juices 250mL $7 Standard Spirits Apple Ballantine’s $10 Pear Jack Daniel’s $10 Mango Orange Jameson $10 Cranberry Havana Club Blanco $10 Havana Club Especial $10 Beefeater $10 Absolut $10 Martell VSOP $12

Premium Spirits Chivas Regal $14 Jack Daniels Gentleman Jack $14 Havana Club 7yo Anejo $14 Hendrick’s $14 Belvedere $14 Martell XO $32 Beverage Packages Standard Package Superior Package Prices per person Prices per person Lunch & Dinner One hour $28 One hour $34 Two hours $35 Two hours $40 Three hours $43 Three hours $47 Four hours $47 Four hours $54 Five hours $50 Five hours $58 Alternatively, beverages may be charged on Alternatively, beverages may be charged on consumption consumption

Wines Wines McWilliams Select Series Semillon Bay of Stones Pinot Noir Chardonnay Sauvignon Blanc PLUS one red and one white of your choice from the list below: McWilliams Select Shiraz Cabernet McWilliams Select Series Pinot Noir White Chardonnay Brut Bay of Stones Chardonnay Beers Deen Debortoli ‘Vat 2’ Sauvignon Blanc Draught Beer (Grain Lager) d’ Arenberg ‘The Stump Jump’ Riesling Light Beer (Hahn Premium Light) Red Light Refreshments Bay of Stones Shiraz Orange Juice, Soft Drink & Mineral Deen DeBortoli ‘Vat 9’ Cabernet Water Sauvignon d’ Arenberg ’The Stump Jump’ GSM

Beers Draught Beer (Grain Lager or Pure Blonde) Light Beer (Hahn Premium Light)

Light Refreshments Orange Juice, Soft Drink & Mineral Water Beverage Packages Deluxe Package Indulgence Package Prices per person Prices per person Lunch & Dinner One hour $40 One hour $50 Two hours $46 Two hours $62 Three hours $54 Three hours $75 Four hours $60 Four hours $82 Five hours $64 Five hours $90 Alternatively, beverages may be charged on Alternatively, beverages may be charged on consumption consumption

Wines Wines Stonier Brut Stonier Brut PLUS one red and one white of your choice PLUS one red and one white of your choice from the list below: from the list below:

White White Montana ‘Brancott’ Pinot Gris Stoneleigh ‘Rapaura’ Pinot Gris Hope Estate ‘Estate Grown’ Sauvignon Meerea Park ‘XYZ’ Semillon Blanc Hewitson ‘Gun Metal’ Riesling Schild Estate Chardonnay Stoneleigh ‘Rapaura’ Sauvignon Blanc

Red Red St Hallett ‘Gamekeeper’s’ Shiraz Stoneleigh ‘Rapaura’ Pinot Noir Hope Estate ‘The Cracker’ Cabernet Meerea Park ‘XYZ’ Shiraz Merlot Hewitson ‘Miss Harry’ Grenache Shiraz Schild Grenache Mataro Shiraz Mourvedre

Beers Running with Bulls Tempranillo

Draught Beer (Grain Lager or Pure Beers Blonde) Draught Beer (Heineken or Little Light Beer (Hahn Premium Light) Creatures)

Light Refreshments Light Beer (Hahn Premium Light)

Orange Juice, Soft Drink & Mineral Light Refreshments Water Orange Juice, Soft Drink & Mineral Water Beverage Packages Enhancements Lunch & Dinner Beer Upgrades

Standard & Superior Packages Price per person | per hour Crown Lager $2 Heineken $3 Bulmer’s Cider $3

Deluxe & Indulgence Packages Price per person / per hour Corona $2 Bulmer’s Cider $2 Pipsqueak Cider $3

Wine Supplements

Dessert Wine Prices per glass DeBortoli Noble One $14 Mitchell ‘Nobel’ $9

Port Prices per glass Galway Pipe $10 Penfold’s Grandfather $22