Buffet

Buffet

Buffets require a minimum of 40 people or a surcharge of 15% will apply

BUFFET MENU ONE

Freshly baked dinner rolls

Soup
Fresh seasonal soup served to the table

Cold Buffet
Platter of smoked & cured meats:
Sliced cured ham
Traditional Dutch salamis
Chorizo
Manuka smoked chicken

Spiced shrimp salad shots
Selection of three seasonal salads
All served with a selection of sauces, dressings & condiments

Hot Buffet
Pan-fried salmon with scallion & saffron beurre blanc & confit lemon
Fresh market fish, fennel & leek crème, herb & prawn crumble
Macaroni cheese with portobello mushroom & truffle
Roast pork loin with cabbage apple & thyme sauté & crispy crackling
Lemon grass & ginger chicken thigh with Thai coconut sauce
Braised beef daube – red wine, shallots & bacon

Please select three items from the above six

Roast pumpkin, sun dried tomato, spinach & fennel filo pie
Chive buttered gourmet potatoes
Panache of seasonal vegetables

Carvery Selection
Choose 1 of the following:

Roast strip loin of beef with a horseradish jus
or
Roast lamb with mint pesto

Extra option 9.0 per person
Virginia baked ham on the bone with an organic apple glaze

Dessert Buffet
Passionfruit berry meringue shots
Fresh seasonal fruit salad
Chocolate truffle cake, white chocolate mousse, dried raspberry
Pavlova dressed with macerated seasonal fruits & vanilla cream

Freshly brewed tea & coffee

62.0 per person

 

BUFFET MENU TWO

This menu is designed to bring to you the best that plated and buffet style dinners can offer – a mix of both formal and casual dining. The entrée is served to the table enabling guests to settle into the evening and enjoy the company of those around them. Guests are then invited to the buffet to choose from the selection of main dishes on offer. To finish, there is a return to the more formal style with dessert and coffee being served to the table.

Freshly baked dinner rolls

Plated Entrée

Trio Set:
Cured salmon cherry tomato ceviche
Roasted portobello on rye with lemon chevré & piquillo relish
Chicken terrine on beetroot roquette salad

Hot Buffet
Pan-fried salmon with scallion & saffron beurre blanc & confit lemon
Fresh market fish, fennel & leek crème, herb & prawn crumble
Macaroni cheese with portobello mushroom & truffle
Roast pork loin with cabbage apple & thyme sauté & crispy crackling
Lemon grass & ginger chicken thigh with Thai coconut sauce
Braised beef daube – red wine, shallots & bacon

Please select three items from the above six

Roast pumpkin, sun dried tomato, spinach & fennel filo pie
Chive buttered gourmet potatoes
Panache of seasonal vegetables

Carvery Selection

Choose 1 of the following:
Roast strip loin of beef with a horseradish jus
or
Roast lamb with mint pesto

Extra option 9.0 per person
Virginia baked ham on the bone with an organic apple glaze

Plated Dessert

Trio Set:
Milk chocolate parfait with passionfruit gel
Mini raspberry, rhubarb & rose – rhubarb compote, vanilla brulee, rose meringue, raspberry whip
Sticky date pudding with rich caramel sauce & vanilla ice cream

Freshly brewed tea & coffee

67.0 per person