BUFFET MENUS

Entrée
Shared antipasto grazing boards consisting of triple smoked ham, Hungarian salami, prosciutto, marinated olives, chargrilled eggplant and roasted zucchini, and fresh grapes and artisan crackers
Caramelised onion and fetta tartlet on a rocket salad v
Soup of the day served with fresh baked bread and whipped butter

Main
Roasted point end of rump with a pepper crust on a bed of caramelised onions
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
Oven basted South West beef with garlic, thyme and rosemary, with crispy roast potatoes
BBQ bourbon pulled beef brisket
Butter basted herb and parmesan crusted chicken breast rosemary Roasted lamb rack with crushed potatoes and baby tomatoes
Crispy belly pork with an apple and pear ragout
Herb stuffed pork belly with braised sweet onions
Rosemary roasted chicken supreme with roasted garlic and wild mushroom ragout
Vegetarian moussaka with layers of roasted Mediterranean vegetables v
Thai chicken curry with lemongrass and lychees, served with coconut rice Seafood pasta tossed with chilli and parsley
Spinach and ricotta ravioli with sundried tomato cream v
Tagliatelle with wild mushroom v