buffet menus

BUFFET MENUS

Choice of one of the following entrees

Wild mushroom tart with ricotta and truffle oil(V)
Antipasto plate with imported cured meats, local olives, fresh baked bread, swan valley olive oil and house made dukkah (share to table)
Ribbons of Tasmanian smoked salmon on an avocado and tomato salsa, with a dill and champagne vinaigrette(GF)
Baked tri colour gnocci with parmesan, rocket and roast pumpkin and tomato sugo(V)
Homemade leek and potato soup with garlic croutons(V, GF option)
Thai rare beef salad

Mains

Select any four of the following

Roasted point end of rump with a pepper crust on a bed of caramelised onions (GF)
Moroccan chicken with olive and preserved lemons, and seasoned couscous
Middle Eastern slow roasted lamb leg, on sumac and white beans with pomegranate and mint jus (GF)
Oven basted South West beef with garlic, thyme and rosemary(GF)
Roasted pork loin with red wine, honey and spice jus (GF)
Butter basted herb and parmesan crusted chicken breast
Crispy belly pork with an apple and pear ragout (GF)
Rosemary roasted chicken supreme with roasted garlic and wild mushroom ragout(GF)
Darne of Tasmanian salmon with a chilli mussel ragout (GF)
Green fish curry with baby eggplant, Thai basil and fried shallots (GF)
Vegetarian moussaka with layers of roasted Mediterranean vegetables
Thai chicken curry with lemongrass and lychees, served with coconut rice (GF)
Seafood pasta tossed with chilli and parsley
Beef bourguignon (GF)
Spinach and ricotta ravioli with sundried tomato cream (V)
Slow cooked beef Ragù (GF)
Spicy wok fried noodles with seared mushrooms and tofu(V)

Choose two of the following;

Lashings of chargrilled Mediterranean chargrilled vegetable deglazed with a mushroom and truffle balsamic (GF, V)
Duo of broccoli and brocollini with chorizo and pecorino crumb
Oven roasted potatoes (GF, V)
Panache of roasted vegetables (GF, V)
Potato Gratin(GF, V)

Choose three of the following;

Raddicho, pear, red onion and nero tomatoes (GF)
Garden salad (GF)
Tomato and bocconcini salad with apple balsamic dressing (GF)
Swan Valley olives, fetta, Romany tomatoes, red onion & baby cucumber (GF)
Caesar salad with garlic croutons
Vegetarian Short Pasta Salad with Roasted Tomatoes, Courgette, Aubergine, Red Onion, Sweet Basil Thai Style Butternut Pumpkin & Macadamia Nut Salad

Dessert

Tiramisu
Lemon meringue tart
Chocolate tart
Triple chocolate brownie
Vanilla cherry tart
Panna cotta with raspberry coulis

*gluten free options available on request