Menu Selection : Buffet Dinners

Buffet No.1

($55.00 per person)

Mains
Mixed Green Salad
Asian Noodle Salad
Homemade Fresh Coleslaw
Chicken Thigh Curry
Roasted Beef Rump
Roasted Pork Scotch with a Mushroom Sauce
Oven Roasted Potatoes
Stir-Fried Seasonal Vegetables
Steamed Rice
Crusty Bread Rolls with Butter

Desserts
Swiss Apple Tart with Cinnamon Ice-Cream
Grand Marnier Profiteroles
Tiramisu
Fruit Salad
Percolated Coffee

Buffet No.2

($60.00 per person)

Mains
Mixed Antipasti Platter (includes quality small goods and preservatives)
Mixed Green Salad
Asian Noodle Salad
Tomato and Cucumber Salad
Grilled Salmon Fillets with a Wasabi-Mayonnaise Sauce
Roasted Angus Beef Sirloin with a Dark Mushroom Sauce
Braised Chicken Drum Sticks in Tomato and Olives
Stir-Fried Seasonal Vegetables
Roasted Potato
Potato Gratin
Steamed Rice
Crusty Bread Rolls with Butter

Desserts
Mud-Cake with Raspberry Sauce
Lemon Curd Tartlets
Grand Marnier Profiteroles
Tiramisu
Fruit Salad
Percolated Coffee

Buffet No.3

($65.00 per person)

Mains
Mixed Antipasti Platter (includes quality small goods and preservatives)
Mixed Green Salad
Asian Noodle Salad
Tomato and Cucumber Salad
Grilled Salmon Fillets with a Wasabi-Mayonnaise Sauce
Grilled Beef Tenderloin in Dark Mushroom Sauce
Grilled Chicken Breast with a Tomato Salsa
Grilled Italian Sausages with Sautéed Onions
Stir-Fried Seasonal Vegetables
Roasted Potato
Potato Gratin
Steamed Rice
Crusty Bread Rolls with Butter

Desserts
Grand Marnier Profiteroles
Individual Meringue with Cream and Seasonable Fruits
Apple Strudel in Vanilla Sauce
Crème Brûlée
Chocolate Mousse
Fruit Salad
Percolated Coffee with Petit Four

Buffet No.4 (Seafood Only)

($95.00 per person)

Entrées
Mixed Leaf Salad in Balsamic Dressing
Smoked Salmon with Capers and Lemon
Shrimp Salad in Cocktail Sauce
King Prawn with Avocado Salad
Char-Grilled Octopus in a Spicy Asian Dressing
Sydney Rock Oysters and Pacific Oysters

Mains
Green King Prawns in Garlic, Ginger and Chilli Sauce
Pan-Fried Thai Fish Cake with Cucumber Yoghurt
Roasted Tasmanian Salmon Fillets with Wasabi-Mayonnaise
Grilled Balmain Bug in Garlic Butter
Seared Tuna Steak in Tomato and Olive Salsa
Deep-Fried Ling Fish-Fingers and Tartar Sauce
Fettuccini with Black Mussels in Basil Cream
Roasted Chat Potatoes
Steamed Rice
Stir-Fried Seasonal Vegetables
Crusty Bread Rolls with Butter

Desserts
Grand Marnier Profiteroles
Individual Meringue with Cream and Seasonable Fruits
Apple Strudel in Vanilla Sauce
Crème Brûlée
Chocolate Mousse
Fruit Salad
Percolated Coffee with Petit Fours and Chocolate