S H A R E D M E N U F O U R S H A R E D M E N U F O U R

Transcription

1 S H A R E D M E N U F O U R S H A R E D M E N U F O U R

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3 FRIDAY START YOUR ENGINE (canapés) Strawberry, pomegranate and dragon fruit smoothie bowl, toasted coconut, passionfruit N, V Chorizo and white bean shakshuka tart, crumbled feta N THE MAIN RACE (buffet) COLD Chinese egg noodle, bean shoot and proscuitto salad, XO marinade D Southern style crispy chicken, fennel and apple slaw, Ranch dressing N WARM Beef brisket, roasted sweet potato, Asian greens, lemongrass spiked soy dressing D, G, N Roasted hāpuku fillet, baby red peppers and tomato caponata, olive tapenade D, G, N Cauliflower and cheese ravioli, Parmesan velouté, cauliflower crisps, rosemary pangritata N, V THE SUPPORT TEAM (salads & accompaniments) Crunchy fennel, cucumber and dill salad, cider vinegar dressing D, G, N, V Cos lettuce, avocado, Spanish onion, turmeric and orange dressing D, G, N, V Roasted heirloom beetroot, Puy lentils and goat's curd salad, crushed walnuts, honey balsamic glaze G, V Served with artisan bread rolls from the Atlantic Group Mill & Bakery N, V Butter with Hawaiian sea salt G, N, V THE SWEET BACKMARKER (canapés) Cappuccino cheesecake mousse, Bailey's cream, milk crumble V Snickers chocolate tart, peanut caramel, chocolate ganache V Wildberry pound cake, orange cream cheese icing V Affineur selected local Victorian farmhouse cheeses, crusty sourdough, lavosh, rosemary apricots, quince paste N, V THE CHEQUERED FLAG (soak) Jamaican fried chicken, rum-pickled pineapple relish, coconut bun N Lamb kofta, butter puff pastry, smoked tomato and tahini aïoli

4 SATURDAY START YOUR ENGINE (canapés) Caramel cranberry granola, Granny Smith apple and cinnamon smoothie bowl V Pulled pork, apple sauce, maple bacon crumb, rye croque monsieur N THE MAIN RACE (buffet) COLD Sumac spiced lamb, dried apricot and preserved lemon sorghum salad, tahini dressing D Baby beetroot, onion jam, thyme and ricotta butter puff tart, micro herb salad N, V WARM Beef brisket, potato purée, white asparagus spears, craft ale glaze, parsnip crisps G, N Roast chicken, almond crust, chargrilled cauliflower steaks, thyme jus D King salmon fillet, celariac purée, tomatillo salsa, black garlic glaze G, N THE SUPPORT TEAM (salads & accompaniments) Heirloom tomato and herb salad, fried chickpeas, capers, ricotta salata G, N, V Mixed greens, golden pea shoots, baby cucumber, edamame beans, breakfast radish, avocado, herb vinaigrette D, G, N, V Baby potatoes, artichoke hearts, coriander pesto D, G, V Served with artisan bread rolls from the Atlantic Group Mill & Bakery N, V Butter with Hawaiian sea salt G, N, V THE SWEET BACKMARKER (canapés) Fruits of the Forest gel, raspberry mousse, red velvet cake crumble N, V Mandarin curd tart, green tea mousse V After dinner mint chocolate fudge cake, mint chocolate ganache, mint powder V Affineur selected local Victorian farmhouse cheeses, crusty sourdough, lavosh, rosemary apricots, quince paste N, V THE CHEQUERED FLAG (soak) Bourbon basted cheese burgers, Mexican street corn, chipotle aïoli, caramelised onions, queso menonita, pretzel bun Kalonji curry crumbed prawn cutlets, sweet potato fries, mint raita N

5 SUNDAY START YOUR ENGINE (canapés) Ricotta doughnut, whipped cream, sour cherry jam V Smoked egg curd, bacon and caramelised onion relish, cheddar buttermilk roll N THE MAIN RACE (buffet) COLD Wagyu beef bresaola, roasted and pickled heirloom beetroots, smoked mayonnaise, blackberry and coffee soil, purple shiso D, G, N Buffalo mozzarella, peas, broad beans, mint, lemon, olive oil G, N, V WARM Roasted lamb loin, spring greens, pomegranate and Pinot glaze D, G, N Muscovy duck, grilled black plums, buckwheat and cracked grain pilaf, blood orange dressing D Macadamia crusted barramundi, vine ripened tomatoes, sweet corn purée THE SUPPORT TEAM (salads & accompaniments) Dukkah roasted cauliflower, radish, avocado and chickpea salad, lemon mint yoghurt G, V Kale and romaine salad, lime Caesar dressing, Parmesan croutons N Salt and vinegar potato salad, dill infused whole egg mayonnaise, baby radishes N, V Served with artisan bread rolls from the Atlantic Group Mill & Bakery N, V Butter with Hawaiian sea salt G, N, V THE SWEET BACKMARKER (canapés) Raspberry and lychee jelly, vanilla bavarois, sablé crunch N, V Salted milk chocolate tart, honeycomb shards, chocolate soil V Caramel financier, caramel crème, glazed pecan V Affineur selected local Victorian farmhouse cheeses, crusty sourdough, lavosh, rosemary apricots, quince paste N, V THE CHEQUERED FLAG (soak) Tempura whiting, vinegar salted fries, dill remoulade D, N Beef brisket potstickers, chilli and stout glaze D

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7 FRIDAY / SUNDAY START YOUR ENGINE served on arrival Rösti Bar Rösti: Sebago potato and chive; Sweet potato and corn; Zucchini and Parmesan Toppings: Hot smoked salmon; Honey ham; Chorizo; Crème fraîche; Avocado smash; Goat s cheese; Feta; Roasted roma tomatoes; Kasundi; Onion jam; Nut dukkah Salts: Tomato; Vinegar; Volcanic ash THE FINAL PIT STOP Served in the afternoon Slider Bar Build your own favourite slider combination! Keep it traditional or make it spicy! Brioche Bun: Traditional; Charcoal; Tomato Protein: Chilli and cilantro chicken; Pulled pork; Beef brisket Toppings: Caramelised onion; Tomatoes; Shredded lettuce; Coleslaw; Jalapénos; Pickles; Fresh chilli; Cheddar cheese; Condiments: Barbecue sauce; Spicy aïoli; Mayonnaise; Ketchup; Assorted mustards - American, Hot English, Seeded

8 SATURDAY START YOUR ENGINE served on arrival Le crêperie A selection of sweet and savoury crêpes served with an assortment of toppings and mixed fruits Selections include: Sweet Rocky road - chocolate, marshmallow, sour cherries Lemon cake - old classic lemon and sugar Apple pie - apple, cinnamon and cream Savoury Traditional toastie - smoked ham, cheese and tomato Forestière - mushroom, thyme, Gruyére The Mexican - pulled pork, spicy salsa, avocado Pacific - smoked salmon, capers, red onion and crème fraîche THE FINAL PIT STOP served in the afternoon Loaded Nachos Pick your base: Yellow, white, blue and red corn chips Finish it off: Chilli con carne Black bean mix Queso manchego liquid cheese Spicy tomato salsa Guacamole Charred grilled corn salsa Avocado and mango salsa Tangy tomatillo and cumin salsa Sour cream Fresh crushed chilli/oil

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10 ALL DAYS Yarra Burn Premium Cuvée Brut, Yarra Valley, Victoria Dusky Sounds Sauvignon Blanc, Marlborough, New Zealand Billy Goat Chardonnay, Geographe, Western Australia Ta Ku Pinot Noir, Marlborough, New Zealand Grant Burge Miamba Shiraz, Barossa Valley, South Australia Heineken James Boag s Premium Light James Squire Orchard Crush Apple Cider Johnnie Walker Red Label Scotch Whisky Gordon s Gin Bulleit Bourbon Smirnoff Red Vodka Bundaberg Rum Aqua Panna Still Mineral Water San Pellegrino Sparkling Mineral Water Assorted Schweppes Soft Drinks Spring Valley Orange Juice Genovese espresso coffee and a selection of speciality teas available throughout the day

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