Succulent roast meats, abundant artisan salads, finished with a decadent dessert buffet
½ hour chef’s selection of 4 finger food items on arrival, served on rotation
Olives, cured meats, bocconcini, marinated vegetables, dips and grilled Turkish bread
Choice of two marinated roast meats
Marinated roast beef with horseradish crème (gf)(nf)
Roast pork & crackling with Yarra Valley apple sauce (gf)(nf)
Lemon & herb butter, chicken breast (gf)(nf)
Quince glazed roast leg of lamb with thyme & rosemary, served with mint sauce (gf)
(supplement $3 pp)
Rosemary roasted chat potatoes (vg)(gf)
Bread rolls, served with butter (v)
Gravy
Choice of three salad options
Cos leaves, radish, mint, with citrus dressing (vg)(gf)(nf)
Salad greens, balsamic vinaigrette, cucumber, Spanish onion, tomato & torn herbs (gf)(vg)(nf)
Roquette, toasted pine nuts & parmesan salad (v)(gf)
Asian style coleslaw, wasabi soy mayonnaise (v)(gf)(nf)
Slow roasted pumpkin, sweet potato salad with capsicum, chickpea and sumac yoghurt (v)(gf)(nf)
Roasted red capsicum & orecchiette pasta salad (vg)(nf)
Choice of two dessert options
Dark chocolate mousse, freeze dried mandarin (v)(gf)(nf)
Petite pavlova, balsamic strawberries (v)(gf)(nf)
Salted caramel chocolate tart, hazelnut (v)(gf available)
Lemon tart, freeze dried berry (v)(nf)(gf available)
Chocolate brownie (v)(gf)
Qualified Chef
CrockeryCutlery
Place Setting set up
Premium Disposable Napkin
Served as entree plate per person
$16.50
(gf) gluten free (v) vegetarian (vg) vegan (nf) nut free (df) dairy free
