Magistic Two Menu Options

SEATED AND SERVED 3 COURSE WITH CHOICE (DLX)

  • ENTREE- CHOOSE ONE OR TWO FOR ALTERNATE SERVE
  • Smoked salmon, pickled fennel salad, crème fraîche (gf)
  • Charcuterie of Hungarian salami + wagyu bresaola + prosciutto + apple salad
  • Steamed prawns + avocado + cos lettuce + lemon
  • Grilled calamari + broad beans + roasted garlic + capers
  • Gnocchi + exotic mushrooms + broccolini + pecorino + brown butter dressing (v)
  • Salt and Pepper cauliflower (v)
  •  
  • CHOOSE ONE OR TWO FOR ALTERNATE SERVE
  • Lamb backstrap + sautéed broccolini and asparagus + lime + almond and chilli
  • Premium Australian veal cutlet + honey mustard + raddichio salad + Kipfler potato disks + jus
  • Breast of chicken + braised fennel + asparagus + roasted potatoes + garlic aioli + crispy eschallots
  • Baked snapper fillet + tomato and olive salad + balsamic vinegar + olive oil
  • Batter-fried chicken (thigh fillet) Penang curry with fresh chilli and coconut milk, steamed rice (Asian-style)
  • Steamed barramundi fillet with ginger, soy and spice (Asian-style)
  • Pan-fried gnocchi + broccolini + zucchini + corn + broad beans + kale pesto (v)
  • Large Beetroot Ravioli Parcels, Beurre Blanc (v)
  •  
  • DESSERT - CHOOSE ONE OR TWO FOR ALTERNATE SERVE
  • Black forest log, chocolate soil and dried raspberry | Sticky date pudding + honey crème fraiche | Apple crumble + ricotta cream + strawberry compote | French bailey tart + crème Anglaise | Oreo cheesecake + apricot jelly

BANQUET MENU

MAGISTIC UNLIMITED ROVING BANQUET MENU | SUMMER 2020/21
We have specially designed a banquet menu of all time Magistic favourites, until our famous buffets can return. Unlimited serves of the 6 main course dishes of the banquet menu are served to the table by waitstaff. Banquet menus to replace buffet due to current NSW restrictions.

ENTRÉE PLATTER
(served to the table, shared between 2)
Smoked salmon rosette | Teriyaki chicken winglets | Vegetarian spring rolls

MAIN COURSES 
(Unlimited serving to the table by roving waiters)

Grilled fish with provencal tomatoes and olives
Mediterranean style oven grilled fish with tomatoes and olives

Osso buco
Cross cut veal shanks braised with vegetables and white wine

Chicken tikka masala
Oven grilled thigh fillet pieces marinated in tandoori masala

Chicken stir fry with cashew nuts
Diced chicken stir fried with vegetables and cashew nuts

Paprika pork scallopini 
Roasted pork fillets served on sauerkraut and apple salad

Traditional eggplant moussaka
Baked Greek style eggplant and bechamel sauce

Served to the table in bowls
Chef’s seasonal salad
Roasted root vegetables
 - Served with balsamic maple glaze
Basmati rice (optional)

DESSERT
(individual serve to the table)
Chef’s deconstructed eton mess