BREAKFAST - CONTINENTAL

Fresh juices – orange and pineapple
Selection of cereals including handmade granola with choice
of natural or coconut yoghurt and local milk
Fresh fruit salad
Danish pastries, chocolate croissants and cinnamon snails
Local sourdough, fruit toast and English muffins with assorted spreads

Platter of sliced cheese, smoked leg ham, Tasmanian smoked salmon, avocado and semi-dried tomatoes

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FULL BREAKFAST - HOT OPTIONS

 

Local spiced mushrooms
Home made baked beans
Potato rosette with grilled Haloumi Double smoked bacon and scrambled eggs

 

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LUNCH PLATTERS

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Green tea noodles with poached coconut chicken, wakame, spinach, roasted sesame seeds with a miso, sake, Mirin. Dressing.

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Chargrilled vegetables, fried haloumi, falafels, lamb koftas, hummus, tzatziki

Rice noodle salad, cabbage, carrot and capsicum slaw, marinated tofu skewers with oriental mushrooms and satay sauce.

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Whole baked snapper Balinese style, coconut rice and a fresh herb salad

Crispy skinned pork belly, sweet potato mush, apple and shallot, chili salad with nam jim dressing

Local fish ceviche with radish, avocado, tomato, Spanish onion, chili, fresh herbs with a lime, lemon and champagne vinegar extra virgin olive oil marinade.

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PICNIC LUNCH HAMPER

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Selection of olives, dips and vegetable crudities Choice of sandwiches, wraps or baguettes

smoked salmon, avocado, Spanish onion, capers with a cream cheese and dill spread rare roast beef, horseradish cream, gherkins, fresh tomato relish, water cress salad honey smoked chicken, guacamole, rocket lettuce, pesto mayonnaise and Swiss cheese

chargrilled vegetables, falafels, tabouli, hummus and yoghurt raita Chocolate brownies and selection of fruit

 

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AUSSIE BBQ

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Local gourmet sausages Lamb cutlets
Fillet steak Chicken breast Local fish cutlets

Whole baked potatoes with sour cream and chives Chargrilled corn on the cob
Cabbage, carrot, beetroot slaw

Condiments – mustards, pickles, sauces Damper bread
Pavlova, fresh fruit and cream

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PIZZA

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Margarita with Buffalo mozzarella with fresh basil
Ham and pineapple
3 cheeses – Buffalo mozzarella, Camembert and goats cheese Meat combo – peperoni, prosciutto and chorizo
Prawn, roasted pumpkin, goats cheese, pine nuts and cherry tomatoes Chargrilled vegetables, artichokes, baby spinach and kalamata olives

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SALADS

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Greek– capsicum, tomato, cucumber, parsley, feta cheese with a lemon, vinegar olive oil dressing

Rocket and pear blue cheese salad with an aged Balsamic dressing

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GRAZING TABLE

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Selection of dips, olives and chargrilled vegetables

Cured meats – salami, prosciutto and ham

Spinach and cheddar cob loaf

Selection of cheeses
– cheddar, wash rind and blue with quince paste

Mini quiches, falafels,
chicken skewers in satay sauce, tandoori chicken wings

Selection of crackers and flat bread Fresh fruit and nuts

Extra –
Sydney rock oysters, king prawns and smoked salmon

 

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DINNER PLATTER STYLE

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Roasted fillet of beef, creamy mashed potato, sautéed mushrooms, wilted spinach in a red wine jus

Twice cooked duck, steamed Asian greens, coconut rice with a sweet soy, tamarind sauce

Rack of lamb, quinoa and confit tomato salad, balsamic and pomegranate

Local fish of the day, roasted fennel and steamed asparagus with pine nut, tomato and caper butter sauce

Spinach and feta pancakes, oriental mushrooms, watercress and celeriac salad with a Hollandaise sauce

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DESSERT

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Rich dark chocolate cake with crème fresh, berry coulis

White chocolate and mango crème brûlée with vanilla bean ice cream and hazelnut praline

Sticky date pudding, butterscotch sauce and vanilla bean ice cream

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