2013 Buffet Menu $70pp

$65 Buffet | $70 Buffet | $75 Buffet | Set Menu | Optional Additions

Chefs Selection of Hot Dishes

• A creamy, mild lamb curry with tomato, potato, coconut and fresh coriander
   
• Fresh fish fillets in a crisp bread crust with tartare sauce and lemons
   
• Pan fried orzo pasta with wild rice, dried apricots and chives
   
• Moroccan rubbed La Kama chicken supreme with a tahini yoghurt dressing with fresh tomato and mint salsa
   
• Pumpkin, baby spinach and feta baked in buttered filo pastry
   
• Baked salmon on a creamy parsnip mash with wilted baby greens and a tomato lime sauce
   
• Roasted baby potatoes with lemon oil, ginger and crispy shallots
   
• A selection of market vegetables topped with hollandaise sauce
   

Gourmet Carvery

• Mustard and orange glazed Manuka smoked champagne ham
   

Freshly Prepared Salads

• A selection of freshly prepared salads, dressings and condiments
   
• Petite oven fresh bread rolls
   

Desserts

• Baked Alaska - Vanilla ice cream encased in light sponge, coated with Italian meringue and topped with sugar glazed nuts

• Individual pavlova - Topped with fresh cream, kiwifruit and seasonal fruit
   
• Vanilla crème Brulee - classic French style cream custard finished with caramelised sugar
   
• Double chocolate black forest cake - a chocolate truffle mousse mixed with morello cherries, layered with bitter chocolate sponge and a rich glossy ganache

• Freshly brewed tea and percolated coffee

Optional Additions