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 • Herb & Cheddar scones (D,V) (D) • Mini quiches (select one) Florentine or Lorraine NETWORKING • Warm ham & cheese croissant (D,G) LUNCH TEA BREAKS • House-made sausage rolls, pies & pasties (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 filo fingers (D,V) Freshly brewed coffee & selection of (V) CANAPÉS Madura teas served with one selection $12.00 per person • Potato & pea samosas 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 pastries (D) • Chocolate croissants (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 couscous with moghrabieh, almonds & 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 herbs (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 & almond 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 empanada 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,