Cheese Platters – $10 per person
Pizza Platters – $15 per person
Clifton Gardens Cocktail Menu – $28 per person
Roaming Canapés:
- Mini chicken skewers (GF)
- Salt & pepper calamari (V)
- Beef sliders with gruyere & tomato jam
- Assorted arancini balls (V)
- Downtown New York mini hot dogs with ketchup relish
- Chef’s selection of gourmet pies:
- Thai chicken
- Beef & thyme
- Lamb & rosemary
- Trio of quiche:
- Lorraine
- Sundried tomato & feta (V)
- Spinach & ricotta (V)
Dessert:
- Chef’s selection of assorted cakes
- Tea & coffee available on request
Farm Cove Hot Roast Buffet – $28 per person
Starters:
- Tea & coffee
- Assorted biscuits (V)
Mains:
- Australian beef striploin with thyme & shiraz wine sauce
- Roasted marinated chicken pieces
- Herb-roasted chat potatoes with rock salt (V)
- Baked pumpkin (V)
- Steamed greens (V)
Dessert:
Freshwater BBQ – $28 per person
BBQ:
- Mountain pepper beef skewers (GF)
- Bush finger lime infused chicken (GF)
Chef’s Galley:
- Bay leaf mushroom ratatouille (GF) (V)
- Lemon myrtle smashed baked potato (GF) (V)
- Vermicelli Asian noodle salad with Nam Jim dressing (V)
- Rainbow slaw with strawberry gum eucalyptus & honey dressing (GF) (V)
- Rocket, pear & parmesan salad with balsamic dressing (GF) (V)
- Fresh bread rolls (V)
Rushcutters Bay Buffet – $40 per person
On Arrival:
- Heirloom tomato, feta & basil bruschetta (V)
- South Australian bocconcini & prosciutto (GF)
Buffet:
- Marinated finger lime BBQ chicken (GF)
- Beechworth honey & whisky glazed ham carved at the buffet (GF)
- Slow-roasted Australian beef with bush pepper & mustard crust (GF)
- Smashed baked potatoes with lemon myrtle & garlic (GF) (V)
- Bay leaf mushroom ratatouille (GF)
- Steamed greens
- Rocket, pear & parmesan salad with white balsamic dressing
- Rainbow slaw with strawberry gum eucalyptus & honey dressing
- Crusty sourdough & Lurpak butter
Cheese:
- Chef’s selection of Australian cheeses (GF) (V)
- Salad of dried fruit, quince paste & crackers
- Tea & coffee available on request
Rose Bay Buffet – $48 per person
On Arrival:
- Balsamic glazed mushroom & feta bruschetta (V)
- South Australian bocconcini & prosciutto (GF)
Buffet:
- Whole baked salmon with lemon & dill crème carved at the buffet (V)
- Eye fillet of Australian beef with Café de Paris butter (GF)
- Sundried tomato & feta chicken supreme with saffron & Cointreau glaze (GF)
- Kale, apple & shiitake risotto (GF) (V)
- Lyonnais potato gratin (GF)
- Steamed greens
- Rainbow slaw with strawberry gum eucalyptus & honey dressing
- Rocket, pear & parmesan salad with white balsamic dressing
- Crusty sourdough & Lurpak butter
Dessert:
- Chef’s selection of decadent cakes (GF) (V)
- Tea & coffee available on request
