Day Delegate Package($67):

Please select 1 from the following 5 options

Hearty Lunch 1:

• Roast beef salad with mustard dill dressing
• Avocado, celery and rocket salad with mustard (v)
• Tossed green salad with vine cherry tomato and mandarin (v)
• Chicken tajine with preserved lemons and green olives
• Ricotta and pumpkin ravioli with basil pesto cream sauce (v)
• Steamed seasonal vegetables with olive oil (v)
• Roast potato with fresh herbs and garlic (v)
• Profiteroles with a citrus cream filling, dipped in chocolate
• Seasonal sliced fruit platter

Hearty Lunch 2:

• Smoked salmon, and cous cous salad with lime chilli dressing
• Classic caprese salad with mozzarella and basil dressing (v)
• Garden salad with cherry tomato and mandarin (v)
• Shepherd’s pie with root vegetables and fresh thyme
• Mushroom and tomato quiche served with relish (v)
• Baked rigatoni pasta with blue cream cheese sauce (v)
• Steamed seasonal vegetables with olive oil (v)
• Cake of the day served with coulis
• Seasonal sliced fruit platter

Hearty Lunch 3:

• Summer salad with green beans, cauliflower, boiled egg, tomato and endives
• Hawaiian salad with roast chicken , pineapple, curry, aioli and tomato
• Assorted greens with vine cherry tomato and mandarin segments (v)
• Sautéed chicken in peanut sauce and coconut
• Sweet and sour fish
• Steamed yellow rice
• Broccolini tossed in oyster sauce and sesame
• BuƩermilk pannacotta with blueberry compote
• Seasonal sliced fruit platter

Hearty Lunch 4:

• Mexican corn and Spanish sausage salad with lemon oil
• Halloumi cheese and beetroot salad (v)
• Mixed green salad with balsamic vinaigrette (v)
• Roast leg of lamb with caramelized onions
• Salmon pan fried with a saffron citrus butter sauce
• French ratatouille vegetables (v)
• Seasoned potato wedges with sour cream (v)
• Chocolate mud cake
• Seasonal sliced fruit platter

Hearty Lunch 5:

• Kipfler potato salad with crispy bacon, capers and egg
• Egg noodle salad with chicken and sweet plum sauce
• Apple, walnut, rocket and parmesan salad with mustard vinaigrette (v)
• Chargrilled beef in pommery mustard sauce
• Veal Blanquette with baby onions and mushroom
• Gnocchi with grilled vegetables, concasse and fresh basil (v)
• Seasonal garden vegetables (v)
• Mini pavlova with fruits and passionfruit coulis
• Seasonal sliced fruit platter

Alternate service, please select 2 items per course:
2 course $49.00 or 3 course $59.00 per person

Entrée:

• Cappuccino of wild mushroom soup with a crème fraiche and coco
• Smoked salmon roulade filled with waldorf salad, kipfler potato, fired baby capers, white balsamic olive oil and baby herbs
• Roma tomato and buffalo mozzarella cheese served with olive oil, basil pesto and shaved parmesan (v)
• Clarion Caesar salad with grilled prawns, prosciuƩo and sour dough croutons
• Seared five spice tuna with Asian slaw, wakame salad and sesame dressing
• Jumbo tortellini filled with chicken served with spicy peanut sauce and roasted coconut and coriander
• Ravioli filled with red pimiento, cheese and tarragon, served with gorgonzola cream sauce (v)
• Tandoori spiced king prawns with Asian cress and sweet soy
• Seared beef carpaccio with marinated asparagus and green salad
• Wood smoked duck breast with chevre, asparagus, caramelized apple and balsamic glaze

Main:

• Tasmanian salmon fillet crusted with cheese, dijon mustard and herbs, served with crushed olive chat potato, saffron aioli and julienne vegetables
• Baby barramundi fillet served with stir fried rice, glazed vegetables and sweet and sour sauce
• Chicken breast mignon, pan fried served with Rosti potato and forest mushroom compote
• Supreme chicken filled with halloumi cheese, mushroom and red pimiento, served with pea and potato mash and a port wine jus
• Beef rib eye steak served with roasted garlic potato gratin, roast vegetables and creamy pommery mustard sauce
• Grilled veal tenderloin wrapped with prosciutto served with sweet potato and desiree potato chips and cherry compote
• Roast lamb rack served with grilled vegetables, feta cheese stack, slow roast herb tomato and a rosemary jus
• Roast pork loin marinated in mustard and herbs, served wit braised cabbage and smoked bacon, chorizo and apple sauce.
• Chargrilled beef eye fillet served with sweet potato mash, panache of vegetables and caramelized onion jus

Dessert:

• Black forest served with chantilly cream and raspberry coulis
• Bacio cake with Belgian chocolate sauce
• Baked cheesecake with summer berry compote
• Warm date and chocolate pudding served with butterscotch sauce and vanilla bean ice cream
• Crème brulee with coconut served with almond biscoƫ
• Apple and pear crumble served with fruit sauce and chocolate ice cream
• Australian cheese plaƩer with quince paste , dried fruit, cranberries and lavosh

$65.00 per person (minimum 10 delegates)
Buffets include a selection of crusty breads and tea and coffee

Appetizer

• Antipasto platter consists of grilled eggplant, red capsicum, pumpkin, mushroom, artichokes, olives, semi dried tomato and feta cheese (v)
• Cold Charcuteri: Salami, ham, prosciutto, baby onions, cornichon and mustard
• Poached king prawns with cocktail sauce

Salad

• Caesar salad with chicken, bacon, egg, croutons and parmesan cheese
• Nicoise salad with smoked ocean trout and anchovies
• Thai beef salad seasoned with tamarind and coriander
• Selection of greens with dressings (v)

Soup

• Roasted butternut pumpkin soup with honey and caraway (v)

Main Course

• Grilled New Zealand king salmon fillet with chilli marmalade
• Beef Wellington with mushroom duxelle, served with mushroom ragout
• Clarion crispy fried chicken with tomato relish
• Dauphinoise potato
• Vegetable ratatouille with fresh thyme (v)
• Wok tossed hokkien noodles with vegetables and tofu (v)

Dessert

• Selection of mini cakes
• Assorted fruit tartlets
• Tiramisu with orange
• Seasonal sliced fruit platter