Traditional BBQ option

• ½ hour chef's selection of canapes on arrival.
• Main Course
• Selection of breads

Salad Selection

(Choice of 4 salads)

• Roquette, roasted pine nut & parmesan salad (V,G)
• Asian coleslaw with traditional Thai dressing (V)
• Mediterranean penne pasta salad (V)
• Roast pumpkin, spinach, Spanish onion, mint and coriander salad (V,G)
• Mixed bean salad, lemon poppy seed dressing (V,G)
• Moroccan roasted sweet potato, couscous salad (V)
• Classic garden salad with balsamic dressing (V,G)

Meats

(Choice of 3 hot dishes)

• Rump medallions with chunky tomato relish (G)
• Gourmet continental sausages
• Teriyaki marinated chicken wings
• Seasonal vegetable frittata

Dessert

• Chocolate mousse seasonal berries
• Warm apple strudel with Chantilly cream
• Baked New York cheesecake

Australian Cheese Platter

• Tarago river brie
• Maffra cloth vintage cheddar
• Gippsland Blue
• dried fruits
• water crackers and fruit loaf (platter p/table) can be provided instead of dessert and are served on buffet.
• minimum numbers of 40 people

Optional Extras

• Chilli & coriander bbq prawns
• Upgrade to chicken breasts from wings with ginger, lime & lemongrass

Deluxe BBQ Option

• ½ hour chef's selection of canapes on arrival.
• Main Course
• Selection of breads

Salad Selection

(Choice of 4 salads)

• Roquette, roasted pine nut & parmesan salad (V,G)
• Asian coleslaw with traditional Thai dressing (V)
• Mediterranean penne pasta salad (V)
• Roast pumpkin, spinach, Spanish onion, mint and coriander salad (V,G)
• Mixed bean salad, lemon poppy seed dressing (V,G)
• Moroccan roasted sweet potato, couscous salad (V)
• Classic garden salad with balsamic dressing (V,G)

Meats

(Choice of 4 hot dishes)

• Porterhouse medallions with red wine jus (G)
• Chicken breast with ginger, lime & lemongrass
• Marinated BBQ calamari
• Moroccan lamb & date skewer
• Seasonal vegetable frittata

Dessert

Choice of 2 served on buffet

• Rich chocolate truffle cake, mocha sauce
• Traditional Italian Tiramisu
• Citrus lemon tart served with cream
• Apple strudel served with Chantilly cream
• Baked New York Cheesecake
• Chocolate mousse seasonal berries

Australian Cheese Platter

• Tarago river brie
• Maffra cloth vintage cheddar
• Gippsland Blue
• dried fruits
• water crackers and fruit loaf (platter p/table) can be provided instead of dessert and served on buffet.
• » minimum numbers of 40 people

Optional Extras

• Rosemary & garlic lamb (G)
• Juniper & pinot kangaroo fillets (G)
• Seared barramundi, roquette pesto