
Lunch and Dinner
Plated Meal Service
Choose your preferred selection of courses.
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Soups
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Country-style mushroom soup with truffles, porcini mushrooms (V)
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Leek and potato soup, croutons (V)
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Smoked tomato soup with basil oil (V)
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Carrot and Cumin soup (V)
Starters
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Asparagus and Parma ham with soft boiled egg and Hollandaise sauce
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Salmon gravlax with citrus fennel salad and horseradish cream
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Baked scallops with salmon roe, micro cress, tomatoes, and chilli & lime dressing
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Tomato mozzarella, basil oil, balsamic reduction (V)
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Beetroot salad with goats’ cheese, candied walnuts and citrus vinaigrette (V)
Main Courses
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Roasted chicken thigh with sautéed chive potatoes and Dianne sauce
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Herb-crusted chicken breast with pomme purée, broccoli and mustard sauce
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Braised Angus beef cheeks with pomme purée, pearl onions, mushrooms, carrots and red wine gravy
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Pan-fried sea bass with a medley of vegetables, baby spinach and laksa cream sauce
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Teriyaki salmon, carrot puree, fine beans, potatoes
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Cajun pork chop with braised red cabbage, sage potato mash and apple compote
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Potato gnocchi with grilled spring vegetables and pine nut pesto sauce (V)
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Capsicum pesto pasta, plant-based ‘chicken’ meat (V)
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Pasta with aubergine, peppers, courgettes, raisins, pine nuts, Parmesan cheese and tomato sauce (V)
Desserts
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Lemon, yuzu and sesame cake
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Chocolate lava cake with a mixed-berry compote and salted caramel glaze
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Matcha Cheesecake with a mango compote and coconut cream
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Sticky date pudding with caramel sauce
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Tiramisu, berries compote
Buffet Selection
We offer a range of buffet packages, designed to meet a variety of budgets and needs. Please enquire for more information about the packages and pricing.
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Soups
-
Country-style mushroom soup with truffles, porcini mushrooms (V)
-
Leek and potato soup, croutons (V)
-
Smoked tomato soup with basil oil (V)
-
Carrot and Cumin soup (V)
Salads
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Wild rice salad, feta cheese
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Pesto pasta salad
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Herbed potato salad
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Caprese (Tomato, mozzarella, basil oil, balsamic reduction)
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Quinoa, seasonal vegetable salad
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Coleslaw
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Green salad
Main Dishes
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Roasted chicken thigh with Dianne sauce
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Braised beef stew with pearl onions, mushrooms, carrots and red wine gravy
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BBQ pork ribs, spring onion, sesame seeds
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Pan-fried seabass, sauce vierge
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Poached salmon, lemon dill sauce
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Lamb hash (stew), carrot, mushroom, turnip
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Potato gnocchi with grilled spring vegetables and pine nut pesto sauce (V)
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Grilled Mediterranean vegetable lasagne (V)
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Capsicum pesto pasta, plant-based ‘chicken’ meat (V)
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Pasta with aubergine, peppers, courgettes, raisins, pine nuts, Parmesan cheese and tomato sauce (V)
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Sides
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Roasted potatoes
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Roasted root vegetables
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Spiced pumpkin
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Bacon-tossed Brussels sprouts
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Steamed broccoli with almonds
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Medley of mushroom
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Cauliflower gratin
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Desserts
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Chocolate éclair
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Macarons (various flavours)
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Assorted mini tartlets
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Red velvet cake
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Double chocolate fudge cake
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Yuzu cake
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Chocolate mousse
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Oreo cheesecake