B u f f e t


Entree

Butter sculptures surrounded with a selection of fresh Sydney Rock Oysters with lime and cracked pepper, King Prawns with citrus creme fraiche and Blue Swimmer Crabs.

Poached Atlantic Ocean trout fillets, decorated and surrounded with a smoked salmon roulade.

Salad of baby octopus and calamari with red chilli pepper and lemon grass.

Salad of King Prawns and Blue Swimmer Crab with lemon grass on a bed of Angel Hair noodles and tangy green mango salsa.

Variety of crusty bread rolls and butter.


Main Course

Fillet of grain fed beef with sauteed field mushrooms.

Baby rack of lamb in pistachio herb crust with roasted Kipfler potatoes.

Fresh John Dory fillets, slow roasted tomatoes and lightly cooked seasonal vegetables.

Loin of lamb in a herb-pistachio crust with caramelised spring onion jus and Swiss potato gratin.


Desserts

Warm raspberry crepe with vanilla bean anglaise.

Lemon and honey Charlotte with a compote of berries.

Pear and almond tart with panna cotta icecream.

Compote of berries with almond shortbread and home made icecream of your choice.


Click here to contact us for more details.