Please choose 3 from the below
Salt and pepper calamari (GF)
Japanese nori (V)
Chicken satay skewers with peanut drizzle, fried shallot and coriander
Ratatouille tarts with Persian feta (V)
Arancini balls with shaved parmesan & aioli dressing

LEVEL 1 MAIN PLEASE SELECT 3 (additional selections $8 pp)
Chargrilled crusted sirloin, medium rare, with bell pepper salsa, bearnaise mustard
& caramelised Spanish onion
Slow cooked Moroccan spiced lamb shoulder, preserved lemon & labneh cous cous
Beef bourguignon, red wine & shallot jus, buttery mash, herb baby carrots
Free range pan seared corn fed chicken fillet, piri piri, preserved lemon yoghurt
Atlantic salmon, with tomato and lemon salsa.
Saffron chicken, prawn and chorizo paella, arborio rice
Crisp skinned pork belly, cinnamon apple sauce
Hot honey & orange glazed leg ham carved at the buffet
Argentine chimichurri crisp skinned chicken
Tomato and chilli pasta with ricotta
Fall apart slow cooked tender wagyu brisket with smoked hickory sauce

SALADS & SIDES Please select 3 (additional selections $6 pp)
Organic honey glazed kumara & spinach salad, walnut & hunter valley feta
Red quinoa, couscous, chick pea, baby spinach salad, almonds, softened currants,
lemon yoghurt dressing
Boiled baby potato salad, mint, chives, quartered eggs, traditional mayonnaise
Apple, walnut and radicchio salad, roaring forties blue, sweetened balsamic
Chilled iceberg lettuce, extra virgin olive oil, lemon & garlic dressing, grana padano
Zucchini salad, mint, garlic, baby peas, lemon, extra virgin olive oil
Char grilled eggplant, zucchini, roasted vegetables, king island goat’s cheese
Crunchy middle eastern fattoush
Classic caesar salad
Rocket, pear, pecorino, pine nuts, aged balsamic
Mixed leaf baby rocket, spinach, shaved parmesan, virgin olive oil, aged balsamic
Asian vermicelli noodle salad, school prawns, blackened chilli, coriander, mint, crushed peanuts
Tomatoes, bocconcini, basil leaves, artisan virgin olive oil, maldon salt, cracked pepper
Angel hair pasta salad, crisped capers, liguria olives, rocket, roasted garlic
Hot roasted chat potatoes with rosemary & maldon salt
Classic French potato bake, fresh thyme, streaky bangalow smoked bacon
Sauteed broccoli, caramelised onion and toasted almonds.
Saffron & coconut rice pilaf with toasted cashew

DESSERT Please choose 1 (additional selections $7 pp)
 Fine Australian cheeses, muscatels, lavish, quince paste
 Chef’s selection of sweet desserts
 A selection of roving gelatos on ice trays

Entrées
alternating choose 2
Roasted vegetable tart with a petite herb salad and Meridith farm goats cheese (V)
Huon salmon terrine with lemon zested ricotta, roasted capsicum strips, salsa verde
and fresh lemon cheek (GF)
Bannockburn free range poached chicken salad with heirloom vegetables
and a lemon oregano vinaigrette (GF, DF)
Roast duck ravioli, aromatic spiced duck with star aniseed and sliced roast duck breast in a lightly
spiced Cantonese duck sauce
Wagyu beef cheek ravioli in a light tomato sugo, crispy basil, truffle parmesan sable, cold pressed
olive oil and soft herbs
Saffron cannelloni with pumpkin puree, creamed spinach, lemon zest ricotta
w aged parmesan and crispy sage

Mains
alternating choose 2
all mains served with seasonal vegetables
Crisped Huon Salmon fillet on a cassoulet of lentil du py, cannellini beans in a
light seafood bisque, chervil and lemon zest with parsley butter baby potatoes
Twice cooked chicken breast with a potato galette, crisped leek in a Canadian maple jus or
a lemon caper sauce (GF)
*Amelia Park 5-hour slow braised lamb shanks
*Slow braised beef cheek
*Choose one of the following accompaniments for the Lamb Shank or Beef Cheek
Red wine jus with parisienne buttered mashed potatoes and chives
Herbed tomato sauce with parmesan polenta base
Moroccan saffron tagine, harissa, green olives preserved lemons on a Moroccan couscous

Desserts
alternating choose 2
A decadent warmed flourless chocolate cake served with chantilly cream
and warmed chocolate sauce (GF)
Vanilla panna cotta with a raspberry coulis (GF)
Apple tarte tatin on top of a golden puff pastry disc and King Island double cream
Lemon curd tart in a sweet butter shell and a mixed berry compote
Tiramisu with vanilla bean mascarpone cream, edible soil and pistachio biscotti

Angove wine collection
Sauvignon Blanc Semillon, Shiraz Cabernet, Sparkling Brut.

Beers
On tap: James Boag's, Toohey’s Extra Dry, Hahn Super Dry
Bottled: James Boag's Light

Non-alcoholic beverages
Assorted Soft Drinks, Orange Juice, Sparkling & Still Water and Freshly Brewed Tea and Coffee