Gold Buffet Menu

Gold Buffet Menu

$120 Per Person

2 Canapés + 4 Mains + 3 Sides + 1 Dessert

Canapés

MINIATURE SHORTCRUST TART WITH HUMMUS AND SPICED BUTTERNUT PUMPKIN (V)

CHIILI LIME FREE RANGE CHICKEN, BABY GREENS, 


Mains

ROASTED (MED-RARE) PEPPER-CRUSTED BLACK ANGUS SIRLOIN WITH LOCAL MUSHROOMS AND CHIMICHURRI (GF)

POACHED YAMBA PRAWNS, CHILLED AND SERVED WITH SHAVED FENNEL,WATERCRESS AND RUBY GRAPEFRUIT SALAD

HOUSE-SMOKED PETUNA OCEAN TROUT WITH PICKLED RED ONION, CAPERS AND HORSERADISH CREAM FRAICHE (GF)

FREE-RANGE DE-BONED CHICKEN WITH SUMAC, BLACKENED CORN, RED PEPPER,RAINBOW CHARD AND HARISSA-SPIKED YOGURT

Sides

HEIRLOOM TOMATO MEDLEY WITH TORN BUFFALO MOZZARELLA, HAND-MADE BASIL PESTO (GF)

GREEN MICRO SALAD WITH SHAVED RADISH, RED ONION AND COLD-PRESSED DRESSING

FRESH BAKED BREAD ROLLS AND PEPE SAYA BUTTER

STEAMED BABY POTATOES WITH PARSLEY BUTTER AND LEMON


Dessert

LOCAL AND IMPORTED CHEESE SERVED WITH SPICED APPLE CHUTNEY, MARINATED FIGS AND FLATBREAD


Dietary Requirements

If your clients/guests have any dietary requirements, please advise us at least 10

days in advance so that we can ensure that they are catered for.

Additional charges may apply.

Likewise, please advise of any allergies. Our menu offers items with peanuts, tree

nuts, soy, milk, eggs, wheat and shellfish. While we take steps to minimise the risk

of cross contamination, we cannot guarantee that any of our products are free of

potential allergens.

Public Holidays

Public Holiday Menu Surcharge is 25%

Chefs Fee

1 chef required for every 50 guests

0-50 guests = $300 for 4 hours

51-100 guests = $600 for 4 hours

$75 / hour for each additional hour thereafter

Public Holiday Chef Surcharge is 100%

Please Note: We reserve the right to exchange menu items for one of a

comparable calibre should certain produce not be available at the time of ordering.

1800 O WORLD