Buffet Menu

All menus can look good on paper, our buffets do not just sound great, on delivery they feed your eyes, then senses and finally your taste buds.

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Buffet Main Fare     

Slow cooked grass fed sirloin
with mustard crust (gf/df)

Thyme & garlic basted Wagyu rump (gf/df)

Red curry with crispy duck (gf/df)

Baked whole fish with Thai flavours (gf/df)

Butterflied lamb leg with chilli, coriander & spices (gf/df)

Baked salmon with Moroccan crust (gf/df)

Apple cider corned beef with mustard & chive sauce

Beef & burgundy with pearl onions, mushrooms & spec (gf)

Veal shank ragout, tomato & basil, cannellini beans (gf/df)

Grilled quince glazed chicken with bush tomato relish (gf/df)

Free range chicken pot pie with dill & farmhouse vegetables

Chicken, mushroom & tofu hot pot (gf/df)

Steamed reef fish with soy ginger & shallot (df)

Pad Thai with prawn & peanut & tamarind sauce (df)

Baby eggplant parmigiana (v/gf)

Lamb tagine with apricots & fig, coriander & fenugreek (gf/df)

Rolled pork loin with sage salt crackle & apple (gf/df)

Chilli tomato mussels with gremolata (gf/df)


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Salads     

Avocado & lime salad with prawn salsa & tabasco mayo (gf/df)

Baby cos salad with fennel, white anchovy,
pancetta & lemon vinaigrette (gf/df)

Pad Thai salad with prawns, flat noodles, peanuts & tamarind (df)

Thai chicken larb with lime, chilli & sprouts (gf/df)

Salad of asparagus, egg, watercress & herbed buttered crumbs, aioli (v)

Pink fir potato salad with dijonnaise, shallot & crispy Jamon (gf/df)

Moroccan spiced pumpkin, date & chickpea (vg/gf/df)

Baby beetroot, hazelnut & ricotta (v/gf)

Pumpkin, cashew & green bean salad
with lime & sweet chilli dressing (vg/gf/df)

Antipasti vegetable salad with rocket & basil (vg/gf/df)

Sweet potato & avocado salad with pickled ginger dressing (vg/gf/df)


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Buffet Menu

Add as many hot sides as you like:

Twice cooked duck fat kipfler potatoes with rosemary salt (gf/df)

Decadent “mac & cheese” (truffled pecorino, tallegio, cheddar & brie) (v)

Quinoa pilaf with goat’s curd & spinach (v/gf)

Bubble & squeak roesti (v/gf/df)

Stir fried snow peas, sugar snaps & tendrils with garlic, chilli & ginger (vg/gf/df)

Southern gold potato champ (v/gf)

Steamed Asian greens with soy, ginger & shallot (vg/df)

Baby vegetable ratatouille finished with basil (vg/gf/df)

Sauteed cabbage with bacon lardons, peas & herb butter (gf)

Roast garlic mash (v/gf)

Saffron pea & sofrito vegetable rice pilaf (vg/gf/df)

Cous cous with dates, apricots & almonds (vg/df)

Roasted field mushrooms with green beans & chilli (vg/gf/df)

Vegetable fried rice with tofu & sprouts (vg/gf/df)

Grilled corn on the cob with Cajun butter (v/gf)

Steamed seasonal vegetables with garlic chips (vg/gf/df)

Caramelised maple syrup pumpkin wedges & roasted red onion (vg/gf/df)

Steamed jasmine rice (vg/gf/df)

Crunchy roast potatoes (vg/gf/df)