Oscar II Menu Options
Canapé Menu 1
- 8 Selections
Canapé Menu 2
- 10 Selections
Canapés Menu 3
- 15 Selections
Cold Canapé Selections
- Sydney Rock Oysters, lemon (gf)
- Crystal Bay Prawns, Mary Rose (gf)
- Chef’s selection of sushi, soy
- Vegetarian Rice paper rolls, Vietnamese dressing (V) (gf)
- Peking Duck Pancakes, hoi sin
- Kingfish Ceviche, wasabi mayo (gf)
- Tuna Tartare (gf)
- Sliced Serrano ham, crostini
- Spanner crab fingers, crème fraiche
- Caprese skewers, cherry tomato, bocconcini, basil (gf) (v)
- Crushed pea, goats curd tostada (v)
- Smoked Salmon mousse cone
Hot Canapé Selections
- Wagyu beef slider, cheese, ketchup, pickle
- Chicken skewers, lemon, oregano, rock salt (gf)
- Portobello mushroom, haloumi slider, black garlic mayo (v)
- Spinach and feta cigar, tzatziki (v)
- Salmon skewers, saffron mayo (gf)
- Scallop tart, polenta, brown butter
- Pork katsu sliders, pickled red cabbage, miso mayo
- Grilled beef skewers, salsa verde (gf)
- Dukkah spiced lamb cutlets
- Prawn skewers, red nam chin (gf)
- Pork belly, glazed apple sauce (gf)
- Heirloom tomato, goat cheese tart (v)
- Wagyu beef slider, cheese, ketchup, pickle
- Chicken skewers, lemon, oregano, rock salt (gf)
- Portobello mushroom, haloumi slider, black garlic mayo (v)
- Spinach and feta cigar, tzatziki (v)
- Salmon skewers, saffron mayo (gf)
- Scallop tart, polenta, brown butter
- Pork katsu sliders, pickled red cabbage, miso mayo
- Grilled beef skewers, salsa verde (gf)
- Dukkah spiced lamb cutlets
- Prawn skewers, red nam chin (gf)
- Pork belly, glazed apple sauce (gf)
- Heirloom tomato, goat cheese tart (v)
Dessert Canapé Selections
- Chocolate brownie, pistachio cream
- Coconut panna cotta (gf)
- Chocolate tart, hazelnut, salted caramel
- Passionfruit Eton mess, white chocolate
- Sticky date sundae
- Lemon meringue tart
Buffet menu
- Cold station
- Tomato salad, goat’s cheese, olives, basil dressing (v) (gf)
- Chopped cos salad, red radish, pickled onion, crispy pancetta, Parmesan, red wine vinaigrette (gf)
- Crystal Bay prawns, Mary Rose (gf)
- Sydney Rock Oysters (gf)
- Charcuterie Board, condiments, bread
- Sushi and sashimi plates, soy sauce, wasabi, pickled ginger (gf)
- Hot Station
- Crispy skin salmon, tamarind, lemongrass, chilli, coriander (gf)
- Whole Oven baked snapper, saffron, lemon, paprika, tomato (gf)
- Lamb shoulder ragout, gnocchi, fried beans, tomato
- Roast Black Angus Sirloin, root vegetables, red wine gravy
- Baked lemon garlic potatoes (v) (gf)
- Steamed Jasmine rice (v) (gf)
- Sweet station
- Cake and tart selection
- Mini gelato cones
- Selection of Australian and International cheeses, lavosh
- Fruit platter (gf)
Asian buffet menu
- Sydney Rock Oysters, red nam chin (gf)
- Prawn Rice paper rolls, tom yum (gf)
- Pork & scallop shumai, soy, chilli
- Barramundi fish cake
- Peking duck pan cakes, cucumber, hoi sin sauce
- Tea smoked chicken, glass noodle salad, oyster sauce dressing (gf)
- Thai beef salad, crispy noodles bean shoot (gf)
- Whole baked market fish, ginger, shallots (gf)
- Black bean chicken, capsicum, curry leaves, chilli
- BBQ pork loin, bok choy, sweet potato, master stock (gf)
- Lamb cutlets, xo eggplant, mango salsa
- Steamed /fried rice
- Seasonal fresh fruit platter (gf) (v)
Children’s Menu
- Chicken tenders
- Crumbed fish
- Mini cheeseburgers
- Ice cream
- Fruit salad
Banquet Menu 2 Courses
- 2 course alternate drop
- (Choice of 2 mains, and entrée or dessert)
- Entrée
- Tartare of Crystal Bay Prawns, Cherry Gazpacho, Pistachio and Purple Basil
- Queensland Spanner Crab, Sweet corn and Spring Onion Risotto, Chive Essence
- Heirloom Tomatoes, Fresh Goat Curd, Sweet Smoked Paprika
- Main
- Steamed Blue Eye, Bacon Broth, Broad Beans, Garden Peas and Mint
- Berkshire Pork Cutlet, Green Olive and Caper Salsa, Cider Jus, Puffed Skin
- Saddle of Lamb, Charred Cos Lettuce, Mozzarella and Apricot
- Dessert
- Vanilla Cream, Passion Fruit Curd, Tomato and Passion Fruit Dressing
- Peach Melba 2013
- Textures of Peach, Raspberry and Toasted Almo
Banquet Menu 3 Course
- 3 course alternate drop
- (Choice of 2 mains, entrée and dessert)
- Entrée
- Tartare of Crystal Bay Prawns, Cherry Gazpacho, Pistachio and Purple Basil
- Queensland Spanner Crab, Sweet corn and Spring Onion Risotto, Chive Essence
- Heirloom Tomatoes, Fresh Goat Curd, Sweet Smoked Paprika
- Main
- Steamed Blue Eye, Bacon Broth, Broad Beans, Garden Peas and Mint
- Berkshire Pork Cutlet, Green Olive and Caper Salsa, Cider Jus, Puffed Skin
- Saddle of Lamb, Charred Cos Lettuce, Mozzarella and Apricot
- Dessert
- Vanilla Cream, Passion Fruit Curd, Tomato and Passion Fruit Dressing
- Peach Melba 2013
- Textures of Peach, Raspberry and Toasted Almond
