Gold Buffet Menu
$120 Per Person
2 Canapés + 4 Mains + 4 Sides + 1 Dessert
Canapés
MINIATURE SHORTCRUST TART WITH HUMMUS AND SPICED BUTTERNUT PUMPKIN (V)
CHIILI LIME FREE RANGE CHICKEN, BABY GREENS,
Mains
ROASTED (MED-RARE) PEPPER-CRUSTED BLACK ANGUS SIRLOIN WITH LOCAL MUSHROOMS AND CHIMICHURRI (GF)
POACHED YAMBA PRAWNS, CHILLED AND SERVED WITH SHAVED FENNEL,WATERCRESS AND RUBY GRAPEFRUIT SALAD
HOUSE-SMOKED PETUNA OCEAN TROUT WITH PICKLED RED ONION, CAPERS AND HORSERADISH CREAM FRAICHE (GF)
FREE-RANGE DE-BONED CHICKEN WITH SUMAC, BLACKENED CORN, RED PEPPER,RAINBOW CHARD AND HARISSA-SPIKED YOGURT
Sides
HEIRLOOM TOMATO MEDLEY WITH TORN BUFFALO MOZZARELLA, HAND-MADE BASIL PESTO (GF)
GREEN MICRO SALAD WITH SHAVED RADISH, RED ONION AND COLD-PRESSED DRESSING
FRESH BAKED BREAD ROLLS AND PEPE SAYA BUTTER
STEAMED BABY POTATOES WITH PARSLEY BUTTER AND LEMON
Dessert
LOCAL AND IMPORTED CHEESE SERVED WITH SPICED APPLE CHUTNEY, MARINATED FIGS AND FLATBREAD
Dietary Requirements
If your clients/guests have any dietary requirements, please advise us at least 10 days in advance so that we can ensure that they are catered for. Additional charges may apply.
Likewise, please advise of any allergies. Our menu offers items with peanuts, tree nuts, soy, milk, eggs, wheat and shellfish. While we take steps to minimise the risk of cross contamination, we cannot guarantee that any of our products are free of potential allergens.
Public Holidays Surcharge
Menu Surcharge is 25%
Chef Surcharge is 100%
Chef Fees
1 chef required for every 40 guests
0-40 guests = $450 for 4 hours
41-80 guests = $900 for 4 hours
$85 / hour for each additional hour thereafter
Note: We reserve all the rights to change the menu items for one of a compatible calibre should certain produce not be available at the time of ordering.
