Blueroom (GB) Menu Options

Canape Selection Menu 2

Choice of 7 from the below
Tasmanian smoked salmon roulade on sour dough crouton
Peking Duck Pancake, served with shallot and hoisin sauce
Indonesian Chicken Satay skewer drizzled with peanut coconut sauce (GF)
Chicken Greek souvlaki and tzatziki (GF)
Arancini with Bocconcini, pumpkin, baby spinach and caramelised onion(V)
Salt and Szechuan pepper Calamari with lime coriander aioli
Prawn and Chorizo skewers topped with chili onion jam (GF)
Panko crumbed King Prawn served with wasabi mayo
Mini Angus Beef Stroganoff pies with duchess potato
Chicken San choi bow cucumber cups (GF)
Seafood mornay risotto cakes served with dill and lime sauce
Steam pork and prawn dumpling with sesame and soy dipping sauce
Roast vegetable tartlets filled with goats’ cheese and caramelised onion (V)
Italian meatballs in a napolitaine sauce (GF)
Freshly made Vietnamese vegetable and tofu spring rolls with sweet chili dipping sauce (V)
Spinach and 3 cheese pastizzi with pesto mayonnaise (V)
Vol au vents filled with leek and mushroom topped with crispy enoki (V)
Pecorino and herb crusted Lamb cutlets drizzled with a mint chimichurri (GF)

Desserts Included
Homemade Butterscotch Cake served with White Chocolate Ganache
Chocolate Ganache Tart with Chantilly Cream
Seasonal Fresh Fruit Platter

$50 Per Person

Sydney Harbour Buffet

Canapés
Chef’s selection of Canapes on arrival

Seated Buffet
Portuguese Style Chicken marinated in Fresh Chilli, Lime & Parsley (GF)
Fresh Pasta tossed with Baby Eggplant, Zucchini, Capsicum and Mushrooms in a Fresh Tomato,
Olive Oil Dressing
Potato Au Gratin – layers of Potatoes, Onion and Parmesan Cheese (V/GF)
Steamed New Zealand ½ Shelf Mussels served with a Tomato, Lemon & Coriander Salsa (GF)
Platters of Fresh Tiger Prawns accompanied with Seafood Aioli (GF)
Salt & Pepper Calamari served with a Homemade Aioli
Grilled Mediterranean Vegetable Pesto Pasta Salad served with Roasted Pine Nuts
King Prawn, Crab Meat & Avocado Seafood Salad
Green Salad Bowl tossed with Wild Rice, Toasted Soya glazed Nuts & Seeds finished with a herbed
Vinaigrette (VN)
Antipasto Platter of Cured Meats, Marinated Vegetables and Cheeses (GF)
Mixed Leaf Salad with Parmesan & a Balsamic Reduction (V/VN without the parmesan)
Crisp, freshly baked Dinner Rolls

Dessert
Homemade Butterscotch Cake served with White Chocolate Ganache
Chocolate Ganache Tart with Chantilly Cream
Seasonal Fresh Fruit Platter 

$65 Per Person

Blueroom 3 course Formal Dining menu

Entrée (2 Choices- Alternate Placement)
Garlic king prawns, shallot champagne and champignon cream sauce served on a bed of pilaf
rice
Italian Antipasto plate with a variety of delicacies including cured meats, marinated vegetables
and olives, caprese salad with a balsamic glaze and grissini
Slow cooked lamb shank lasagne with eggplant, tomato and halloumi bechamel sauce
Homemade roast pumpkin and ricotta ravioli served in a sage and burnt butter sauce. Topped with
pecorino crusted garlic sour dough
Warm Salad consisting of chorizo, haloumi, roasted pumpkin, chargrilled capsicum and roquette, with
a spicy tomato chutney
Seafood pot pie with white wine cream sauce encased in puff pastry
Moroccan lamb rump on a bed of Greek salad and crisp pita, drizzled with homemade tzatziki
Braised mushrooms in a white wine reduction, served with baby spinach, semi-dried tomatoes and
grilled asparagus (V)

Main Course (2 Choices- Alternate Placement)
Chargrilled beef tenderloin with red wine jus, served with kumara au gratin, truffle and duxelles
mushroom, green bean parcel and confit vine tomato,
Herb and pistachio crusted lamb rack, chic pea patties, bouquet of carrots and green beans,
glazed onion, infused with rosemary jus
Crispy skinned Tasmanian salmon, roast kipfler potato, lemon zest asparagus, fried baby capers in
a dill beaurre blanc.
Grilled wild Barramundi fillet served with Jerusalem artichoke, caramelised baby carrots, blistered
cherry tomato, roquette salad with a burnt lemon creme fraiche
Roulade of chicken with pancetta and brie, roasted pumpkin and pea risotto, wilted spinach, drizzled
with red pepper sauce
Classic chicken Kiev on a bed of garlic potato puree, sided with prosciutto wrapped broccolini
and roasted jap pumpkin topped with seeded mustard sauce
Mediterranean vegetable medley consisting of layers of marinated baked vegetables resting on
a roasted tomato reduction (V)

Dessert (2 Choices- Alternate Placement)
Coconut and Malibu crème brûlée with mix berry compote
Baked Belgium white chocolate and lime cheesecake, with Chantilly cream and berry coulis
Classic Italian homemade tiramisu
Dark chocolate ganache tart topped with a chocolate coated strawberry and creme fraiche
Vanilla panna cotta layered with Romanoff and liqueur strawberries
Sticky date pudding with a butterscotch caramel sauce and vanilla bean ice cream
Profiterole skewers with warm chocolate dipping sauce and Chantilly cream
Table dessert tasting platters consisting of a variety of the featured

$90 Per Person
Vivid Sydney