Grand Buffet Menu
Grand Buffet
- Chilled King Prawns poached in champagne with lemon, tarragon and tomato mayonnaise
- Freshly shucked Sydney rock oysters and Pacific oysters with Thai inspired lime dressing
- Lobster and Moreton Bay Bug cocktail, quail egg, iceberg and Marie Rose sauce
- Tasmanian smoked salmon with capers, Spanish onion and preserved lemon crème fraiche
- Slow roasted sirloin of beef with red wine sauce and horseradish cream
- Penne mushroom cream
- Linguine vongole classic garlic chilli
- Salad of baby leaves with vine ripened tomatoes, gourmet olives and Parmigiano Reggiano
- New potatoes with butter and fresh mint
- Fresh market vegetables
- Selection of freshly baked breads
Desserts
- Platter of artisan Australian cheeses, quince paste, fresh fruits, water crackers and lavosh
- Grand gourmet dessert buffet with assorted teas and coffee