Three Course Menu

First Flavours

Tasmanian Smoked Salmon on Potato & Dill Scones with Baby Tatsoi
Tartlet of Quail with Sweet Onion Marmalade & Fresh Figs
Ricotta & Spinach Ravioli Roma Tomato, Garlic & Basil Sauce (v)
Tartlet of Caramelised Red Onion & Goats Cheese (v)

Main Flavours

Northern Rivers Prime Veal Cutlet with

Mushroom & Ricotta Tart
Oven Roasted Ocean Trout, Chunky Roma Tomato Salsa, with Rocket, Pink Grapefruit & Roasted Cashews, Red Radish & Fennel
Chicken Breast with Japanese Potato Salad & Creamy Shitake Sauce
Grilled Blue Eye Cod served on Sauteed Potatoes with a Seared

Scallop & Salmon Caviar, Beurre Blanc

Sweet Flavours

Coconut Panna Cotta with Melon Salsa
Sticky Date Pudding
Classic Chocolate Mud Cake with King Island Cream
Lemon Lime Cheese Cake with Fresh Cream
Baked Cheese Cake with Wild Berries

Tea & Coffee

Seafood Harbour Buffet

Fresh Prawns with Tomato Mayonnaise
Sydney Rock Oysters with Green Mango Chutney
Platter of Cured Meat with Cherry & Ginger Pickle

Chicken Breast with Japanese Potato Salad & Creamy Shitake Sauce

Sirloin Stroganoff with Sour Cream & Chives
Thai Red Fish Curry
Fillet of Baked Ocean Trout
Mediterranean Vegetable Frittata
Steamed Green Vegetables with Oyster Sauce
Steamed Rice

Create your own Caesar Salad
Green Bean and Shaved Egg Salad with Almonds
Smoked Salmon & Potato Salad
Spinach and Walnut Salad with Nashi Pears & Citrus
Vermicelli & Prawn Salad with Asian Greens
Rocket Leaves with Pine Nuts & Parmesan

Fresh Selection of Bread
Deluxe Cheese Display with Crackers
Selection of Desserts
Fruits and Sweets
Tea and Coffee