Two Course Buffet menu (mains, sides and desserts)

Slow cooked lamb shoulder, eggplant relish

Slow cooked beef cheeks, gremolata

beef sirloin served medium rare, roast shallots and jus

baked salmon with French pea’s

grilled snapper with lemon butter sauce

pumpkin and sage gnocchi

twice cooked pork belly with sticky soy glaze

Twice cooked kipfler potatos, rosemary salt

Seasonal roast vegetables, balsamic glaze

Roast pumpkin topped papitas, and pomegranate molasses

honey roasted carrots with feta and sumac

roast beetroot with goats cheese and za’atar

Ancient grain salad- freekeh, quinoa, currents, fresh herbs, onion

Garden salad - tomato, cucumber, onion, capsicum

Greek salad _- cucumber, tomato, olives , feta

Caesar salad - fresh coz lettuce, crispy bacon, crunchy crotons

Broccoli and Almond Individual Salad Bowl

Pavlova with poached Rhubarb and fresh berries

dolce delice cheese cake

Milk chocolate tart with raspberry puree

lemon meringue tart

cheese plate (selection of cheeses and accompaniments)