TEA BREAKS

LUNCH

NETWORKING LUNCH

CANAPÉS

MENU JULY 2018 - JUNE 2019 PLATTERS

DINNER

BEVERAGES

OTHER CHARGES

MENU NOTES

TEA BREAKS TEA BREAKS

LUNCH TEA & COFFEE SELECT FROM Freshly brewed coffee Savoury: & selection of Madura teas on arrival $6.50 per person • & Cheddar scones (D,V) (D) • Mini quiches (select one) Florentine or Lorraine NETWORKING • Warm ham & cheese (D,G) LUNCH TEA BREAKS • House-made sausage rolls, pies & (D) Freshly brewed coffee & selection of • Bacon & egg mini sliders (D) Madura teas served with assorted cookies (D) $10.00 per person • Selection of sandwiches (D) (vegetarian, dairy free & gluten free available) • Feta & spinach fingers (D,V) Freshly brewed coffee & selection of (V) CANAPÉS Madura teas served with one selection $12.00 per person • Potato & pea with coconut chutney

Freshly brewed coffee & selection of Healthy: Madura teas served with two selections $15.00 per person • Seasonal whole fruit bowls (GF) • Seasonal sliced fruit platter (GF) Freshly brewed coffee & selection of • Fresh fruit & yoghurt (D,GF) Madura teas served with three selections $18.00 per person PLATTERS • Flourless orange muffins (D,GF,N) • Date & walnut slice (D,N) • Coconut Bakewell squares (D,N) • Fruit & nut loaf (D,N) • Banana coconut bread (D,N) DINNER

Sweet: • Selection of muffins (D,N) • Selection of cupcakes (D,N) (D,N) • Chocolate & walnut brownies BEVERAGES • White chocolate cheesecake slice (D) • Scones with jam & cream (D) • Danish (D) • Chocolate (D) (D) • Carrot & walnut cake with cream cheese frosting OTHER CHARGES • Lemon meringue tartlets (D)

MENU NOTES

LUNCH TEA BREAKS

LUNCH LIGHT LUNCH SEATED LUNCH $27.00 PER PERSON SET TWO-COURSE - $64.00 PER PERSON Baguettes, wraps or stone baked sourdough rolls with assorted fillings SET THREE-COURSE - $77.00 PER PERSON (select one bread option). Served with soft drinks, freshly brewed coffee NETWORKING & selection of Madura teas Refer to Dinner menu for selections LUNCH BUILD YOUR OWN LUNCH Add any of these items to the Light Lunch package. Items priced per person: CANAPÉS • Selection of Australian cheeses served with lavosh (D) $6.50 • Antipasto platter (D,N,S) $6.50 • House-made sausage rolls (D) $6.50 • Chef’s selection of house-made mini pies (D) $6.50 • Chef’s selection of house-made mini quiches (D) $6.50 PLATTERS • Chef’s selection salad (D,N) $9.00 • Banh mi (pork, chicken or vegetarian) (S) $9.00 • Soft & hard tacos (pork, chicken or vegetarian) (D,N) $6.50 • Sliders (beef, chicken or vegetarian) (D) $9.00 • Assorted sushi selection (S) $6.50 DINNER • Chef’s selection of house-made mini cakes & desserts (D,N) $6.50 • Fresh seasonal fruit selection (GF) $6.50

BEVERAGES

OTHER CHARGES

MENU NOTES

NETWORKING LUNCH TEA BREAKS

LUNCH NETWORKING STAND UP BUFFET $46.00 PER PERSON Hot dishes (select two): Salads (select two): • Butter chicken (D,GF) • Kachumber salad of tomato, cucumber, red onions & peanuts (N,GF) NETWORKING • Thai green curry of chicken (S,GF,N) • Green bean poriyal with fresh coconut (N,GF) LUNCH • Beef bourguignon with steamed parsley potatoes (GF) • Golden with moghrabieh, & dried apricots (N) • Chicken & mushroom pie (D) • Greek salad with white balsamic dressing & creamy feta (GF,D) • Navarin of lamb with chat potatoes (GF) • Tossed leaves of fresh mesclun salad dressed with olive oil (D) & balsamic vinegar (GF) • Lamb ragout with potato gnocchi & shaved parmesan CANAPÉS • Red beef curry (S,GF.N) • Thai-style salad with iceberg lettuce & aromatic (GF) • Lamb rogan josh (GF) • Rice vermicelli, Asian herbs & peanuts with nam jim dressing (S,N,GF) • Chicken cacciatore with spinach mac ‘n cheese (D) • Mediterranean roasted vegetable salad with herbs & balsamic vinegar (GF) • Coq au vin with steamed rice (GF) • Roasted beetroot with rocket, yoghurt & nigella seeds (D,GF) (S,GF) • Orange, rocket & fennel salad (GF) • Barramundi tomato & tamarind curry PLATTERS • Tarator of ocean trout, walnut & parsley salad with yoghurt dressing (S,N,GF) • Potato salad with ricotta, parmesan & cider vinegar dressing (D,GF) • Goat cheese & pumpkin ravioli with Napolitana sauce (D,V) • Penne with roasted pumpkin, pine nuts & sage (D,N,V) Dessert (select one): • Orecchiette with thyme, mushrooms & bacon • Raspberry brûleé tart (D) • Grilled asparagus frittata with dried tomato aioli (D,V,GF) • Chocolate merlot tart (D) DINNER • Eggplant parmigiana (D,V) • Apricot & slice (D) All curries served with rice • Tiramisu (D) • Orange syrup & polenta cake (D,GF) • Lemon meringue tart (D)

Served with: BEVERAGES • Seasonal fruit platter (GF) • Bread rolls • Orange juice & soft drink • Freshly brewed coffee & selection of Madura teas OTHER CHARGES

MENU NOTES

CANAPÉS TEA BREAKS

Hot Items: LUNCH CANAPÉ SELECTION • Corn tortilla-crumbed prawns with red mole (S,GF) (S,D,GF) FOUR (4) ITEM SELECTION - $25.00 PER PERSON • Seared scallop with roasted cauliflower puree & pea crush • Moroccan chicken briouat with date chutney (D) SIX (6) ITEM SELECTION - $33.00 PER PERSON • Popcorn chicken with buffalo hot sauce (D) NETWORKING • Vegetable pakoras with tomato kasundi (V,GF) EIGHT (8) ITEM SELECTION - $44.00 PER PERSON LUNCH • Zucchini feta fritter with pesto (V,D,N,GF) TEN (10) ITEM SELECTION - $55.00 PER PERSON • Button mushroom parmys (V,D) • Flathead tacos with pebre salsa (S,D) Cold Items: • Lamb & fenugreek samosas with mint raita (D) • Sushi selection (S) • Chicken & fresh asparagus pie (D) CANAPÉS • Seared rare tuna with sesame dressing, radish & seaweed salad (S,GF) • Spanish paella balls with rouille (D,V) • Woodside goat curd tartlet with roast capsicum & pesto (N,D) • Pork & prawn spring rolls with cucumber soy (S) • Buckwheat blini with salmon rillettes & avocado cream (S,D) • Potato Latke with sour cream, leek & mushrooms (D,V,GF) • Natural oysters with Spanish shallot dressing (S,GF) • Quinoa & chickpea falafels with yoghurt & tahini sauce (D,V,GF) • Chettinad lamb loin with coconut chutney (D,N,GF) • Tandoori prawns with cucumber raita (D,S) PLATTERS • Vine leaf dolmades with currants, pine nuts & olive oil yoghurt (N,D,GF) • Pork tostadas with guacamole (GF) • Vietnamese prawn cold rolls (S,GF) • Chorizo with gazpacho salsa • Smoked lamb loin with hummus & lemon (GF) • Mini pizzas with roasted tomato, tapenade & scamorza cheese (D) • Drunken chicken with cucumber, shallot & herb salad (GF) • Rare beef fillet in sumac on kataifi wafers Dessert Items: DINNER (D) • Master stock pork belly with kimchi & gochujang mayonnaise (S) • Little Portuguese tart (D) • Smoked beef with horseradish cream (GF,D) • Chocolate & salted caramel tart (D,N) • Steamed chicken with ssamjang sauce (GF) • Chocolate hazelnut dacquoise finger • Bambino ice cream (D,N) (D) • Mini jam-filled donut ball BEVERAGES • Passionfruit meringue kiss with Strega butter cream (D)

Substantial Items • Chicken sliders with avocado aioli (D) - $10.00 per person • Herb-crumbed lamb cutlets with salsa verde (D) - $12.00 per person OTHER CHARGES • Chinese steamed buns with bbq duck & gochujang - $10.00 per person • Mini pork belly banh mi (S) - $8.00 per person • Vietnamese chicken salad noodle box (S,GF) - $10.00 per person

MENU NOTES

PLATTERS TEA BREAKS

Platters can be added to any catering package & are suitable to serve up LUNCH to 10 people each, unless stated otherwise. If you would like to select platters only for your function, a minimum order of one platter for every 10 people is required. Pricing is per platter.

NETWORKING • Antipasto (D,N,S) $165.00 LUNCH • Beef or chicken satay (N,GF) (30 pieces) $165.00 • Cheese selection served with lavosh (D) $165.00 • Crisps & nuts (N) $28.00 • Dips & crudités (GF) $88.00 • Hot Asian trio (N,S) (30 pieces) $165.00 CANAPÉS • Hot pastries (D) (30 pieces) $165.00 • Baguette (D,S,N) (30 pieces) $130.00 • Sushi selection (S) $165.00 • Assorted cold canapés (D,S,N) (36 pieces) $99.00 • Assorted hot canapés (D,S,N) (24 pieces) $99.00 PLATTERS • Salt & pepper prawns with lemon lime aioli (S) (24 pieces) $165.00 • Assorted mini muffins (D,N) (15 pieces) $66.00 • Assorted Danish pastries (D,N) (15 pieces) $66.00 • Sliced seasonal fresh fruit (GF) $66.00 • Chef’s selection of mini desserts (D,N) (30 pieces) $165.00 DINNER

Some hot platter items may not be available based on venue kitchen facilities. Additional equipment may be required for service of these items.

Tray Service for platter menu: Minimum 3.5hrs / $47.00 per hour, per staff member. BEVERAGES

OTHER CHARGES

MENU NOTES

DINNER TEA BREAKS

Main LUNCH SET THREE-COURSE • Miso brushed salmon fillet, green tea rice, dashi gelee & wakame salad (S,GF) $83.00 PER PERSON • Barramundi fillet with cioppino of mussels, prawns & squid, saffron potatoes & fennel (S,GF) All dinners are served with bread rolls & butter, finishing with freshly brewed • Steamed kingfish, jasmine rice, ginger, spring onion, chilli soy with steamed coffee, selection of Madura teas & chocolates. greens & squid ink cracker (S,GF) NETWORKING Surcharges apply for alternate placement and choice courses. • Chicken breast with tomato & pecorino lasagne, crispy kale LUNCH & pesto hollandaise (D,N) Pre dinner canapés • Grilled chicken breast on parmesan polenta with roasted mushrooms Chef’s selection of three canapés - $16.50 per person & porcini sauce (D,GF) • Chicken in a mild peri peri sauce with green herb rice & roast capsicum salad (GF) Entrée • Two bone lamb rack & braised shoulder, steamed parsley potatoes, carrot, CANAPÉS • Smoked tommy ruff with green olive tapenade, salsa verde broccolini & braising jus (GF) & roast capsicum rocket salad (S,GF) • Lamb shank rendang with coconut shallot rice & green bean poriyal (N,GF) • Prawns & chorizo sausage, cos lettuce with romesco sauce • Beef fillet, smoked paprika potato, grilled leek, smoked tomato jus (D,GF) & lemon olive oil (S) • Roasted pork belly, Lyonnaise potato, seared Brussels sprouts, roasted • Black wakame-crusted seared tuna, wasabi dressing hazelnuts & charcuterie sauce (N,D,GF) & salmon roe with snow pea salad (S,GF) PLATTERS • Tender beef brisket, potato gratin, braised mushrooms, grilled asparagus • Lemongrass chicken salad with pickled carrot, rice vermicelli, fresh herbs & chasseur sauce (D,GF) & lime juice dressing (S,GF) • Chicken in with orange, fennel & walnut salad with pomegranate dressing (N,GF) Dessert • -marinated chicken breast with puffed quinoa, pickled lemon • Chocolate hazelnut brownie with chocolate crème, raspberry jelly (D,N) DINNER & rocket salad, sumac yoghurt (D,GF) & mint meringue • Lamb with crisp shallots, smoky eggplant, parsley • Lime & white chocolate cheesecake, chocolate crunch, basil meringue (D,N,GF) & green hummus roast capsicum dressing (GF) & passionfruit sauce • Seared carpaccio of beef fillet with caper & anchovy aioli, crisp parsley • Caramel crème topped wattleseed cake with caramel popcorn (D) & capers (S,GF) & chocolate sauce (D) • Grilled fennel, rocket, feta, pistachio, mint, dill, kohlrabi remoulade • Greek yoghurt crème légère, raspberry mousse, cinnamon & coulis BEVERAGES & rosemary wafers (D,N,GF,V) • Treacle tart with mirror glaze, vanilla poached pear & Chantilly cream (D) • Grilled leek & asparagus, parsley, roast pumpkin, pine nuts • Madagascan chocolate mousse alongside Brazilian chocolate mousse with & pecorino crisp with chardonnay vinaigrette (D,N,GF,V) caramel chocolate flex & butter milk gel (D,GF)

Entrée Pasta OTHER CHARGES • Roasted pumpkin, fried sage, pine nuts & brown butter on orecchiette (N,D,V) • Spinach & ricotta cannelloni with tomato basil sauce & parmesan cheese (D,V) • Potato gnocchi with veal ragout (D) • Traditional ravioli with Napolitana sauce & grana padano (D) • Tortellini alla panna with bacon bits, Fleurieu Peninsula cream & grated parmesan (D,N) MENU NOTES

BEVERAGES TEA BREAKS

LUNCH BEVERAGE PACKAGES GOLD PACKAGE Sparkling LUNCH / COCKTAIL PACKAGES: PRICE PER PERSON Schild Estate Sparkling Chardonnay Pinot Noir NV 1 hour 1.5 hours 2 hours Tim Adams Mr Mick Gela Sparkling Silver $20.00 $24.00 $27.00 NETWORKING White Gold $24.00 $28.00 $32.00 LUNCH Platinum $29.00 $33.00 $36.00 Kilikanoon Skilly Valley Pinot Gris Wicks Estate Sauvignon Blanc

DINNER PACKAGES: PRICE PER PERSON Red 3 hours 4 hours 5 hours Tidswell Heathfield Shiraz CANAPÉS Silver $38.00 $45.00 $50.00 Chaffey Brothers La Résistance GSM Gold $44.00 $50.00 $56.00 Platinum $49.00 $56.00 $61.00 PLATINUM PACKAGE OTHER PACKAGES: PRICE PER PERSON Sparkling Howard Vineyard Clover Pinot Noir Chardonnay Beverage & wine handling fee PLATTERS The Lane ‘Lois’ Blanc de Blanc (2 hours of service, client supplied) $20.00 per person Black Chook Sparkling Shiraz Beverage & wine handling fee (3 hours of service, client supplied) $25.00 per person White Beverage & wine handling fee Battle of Bosworth Sauvignon Blanc (4 hours of service, client supplied) $28.00 per person Temple Bruer Riesling DINNER Aramis Black Label Chardonnay Soft drink package (1-2 hours) $16.50 per person Soft drink package (2-5 hours) $20.00 per person Red Battle of Bosworth Shiraz Beverages on consumption POA Kilikanoon Blocks Road Cabernet Sauvignon Wirra Wirra Church Block BEVERAGES

SILVER PACKAGE All beverage packages include one sparkling, one white & one red wine as well as Sparkling Coopers Pale Ale, Clear & Light beers, soft drink & orange juice. Amadio Black Label Brut NV

White OTHER CHARGES Tomich Hill Pinot Gris

Red Lost Buoy ‘the edge’ Shiraz MENU NOTES

OTHER CHARGES TEA BREAKS

SUBJECT TO GUEST NUMBERS, SITE SET UP & AVAILABLE FACILITIES, LUNCH THE HIRER MAY INCUR A COST FOR THE FOLLOWING ITEMS

Cutlery: Bar facilities & items: NETWORKING • Knife $1.00 each • Portable bar unit $180.00 each LUNCH • Fork $1.00 each • Portable two door glass display fridge $200.00 each • Spoon $1.00 each • Ice (5kg bag) $10.00 each • Teaspoon $1.00 each Cooking Equipment: Crockery: • Electric oven $200.00 each • Entrée plate $1.00 each • Bain marie $180.00 each CANAPÉS • Main plate $1.00 each • Electric hot plate $50.00 each • Dessert plate $1.00 each • Side plate $1.00 each Washing Systems: • Cup & saucer $1.00 each • Portable bench with hot water system $500.00 each • Splashback bench $250.00 each Tableware: PLATTERS • 1000-litre waste water tank $300.00 each • Butter dish $1.00 each • Salt & pepper shaker set $2.00 each Power: • Stainless steel water jug $10.00 each • 110 kVA generator (petrol additional) $450.00 per day • Honda petrol generator (petrol additional) $180.00 per day Glassware: • 20m 32amp lead $10.00 per day DINNER • Champagne glass $1.00 each • 20m 10amp lead $45.00 per day • Wine glass $1.00 each • Distribution board $150.00 per day • Tumbler $1.00 each • Spirits glass $1.00 each Staff: • Service staff (over standard inclusions) $47.00 per hour, Furniture: per staff member BEVERAGES • Round banquet table (1800mm) $18.00 each • Rectangular trestle table (1800mm) $18.00 each • Onsite chef (minimum 3.5 hours) $60.00 per hour, • Rectangular trestle table (2400mm) $24.00 each per staff member • Padded chair $8.00 each

Linen: OTHER CHARGES • Banquet table cloth (black or white) $2.50 each • Trestle table cloth (black or white) $3.00 each • Napkin (various colours) $1.00 each

MENU NOTES MENU NOTES NOTES Minimum numbers apply based Please note dishes marked with on function type. the following –

Dietary intolerances will be (V) Vegetarian catered for if confirmed with your (S) Contains seafood event planner prior to your event. (D) Contains dairy (GF) Gluten free Menu items requiring a deep (N) Contains nuts fryer are subject to available equipment. All pricing is inclusive of GST

Custom menus are available at an additional cost.

CALL 8208 2204 OR EMAIL [email protected]

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