Sydney Showboat II Menu Options

BUFFET MENU

COLD SELECTION
Freshly cooked prawns (served with cocktail sauce & fresh lemon)
Caesar salad (cos lettuce, parmesan cheese, crouton, Caesar salad dressing – bacon served
separately)
Crispy crunchy apple and fennel salad (served with walnuts, rocket and honey dressing)
Caramelised cauliflower with shaved broccoli (served with creamy dressing)
Radicchio salad with green olives and parmesan
Double bean and pesto salad
Fresh mixed leaves

HOT SELECTION
Calamari and mussels in garlic tomato sauce
Baked fish with braised leeks, tomato & olives
Beef burgundy (slow-cooked beef in red wine and vegetables)
Sweet potato gratin (mix of sweet and white potatoes baked with cream & cheese)
Traditional Indian butter chicken
Orecchiette pasta (served with fresh basil & tomato sauce)
Medley of roasted vegetables with Italian herbs
Oriental fried rice
Stir fried seasonal vegetables with hoisin sauce

DESSERT PLATTER (shared between 2 guests)
Vanilla bean panacotta | Rich chocolate cake | Heavenly tiramisu

SEATED AND SERVED 3 COURSE W/ 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)

MAIN COURSE - 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

TABLE BANQUET

CANAPÉS
Salt + pepper prawns | Smoked salmon tartlets | Arancini balls (v)
Vegetable spring rolls (v)

FIRST FLAVOUR (Shared Entrée Platter)
Whiskey-cured smoked salmon with mascarpone cream, vanilla and seeded mustard (gf)
Grilled teriyaki chicken tulips
Charcuterie of Hungarian salami + wagyu bresaola + prosciutto + apple salad

MAIN FLAVOUR (Shared Dishes)
• Prime Australian grain-fed beef tenderloin with potatoes + asparagus spears
and exotic mushrooms
• Oven roasted corn-fed breast of chicken on mashed potatoes with chimichurri
and parsnip roulade
• Herb and pistachio crusted Petuna Ocean Trout with quinoa and radish
• Large Beetroot ravioli parcels served with beurre blanc
Table Banquet Menu includes a choice of any one salad and hot side dish to the table to
be shared;
Iceberg strips, edamame + zucchini + cabbage + crunchy chick peas + corn + citrus sesame
dressing Or Butter lettuce + avocado + cherry tomatoes + jalapeno salad &
Mixed greens tossed in butter + garlic Or Roasted potatoes + rosemary

SWEET FLAVOUR (Alternate Serve)
• Black forest log + chocolate soil + dried raspberry
• Apple crumble + ricotta cream + strawberry compote