PIT ENTRY BUFFET (with cash spirits)

Transcription

1 PIT ENTRY BUFFET (with cash spirits)

2 EXECUTIVE CEO Emma Yee Executive Director Steven Abela General Manager Operations John Daggian Group Executive Chef Matthew Haigh MAJOR EVENTS Events Manager Rebecca Wills Operations & Logistics Manager Anthony Grattidge Events Planner Kira Maio KITCHEN Head Chef - Events Blake Edwards Head Chef - Peter Rowland Kitchen Liam Van Grondelle MARKETING & COMMUNICATIONS Marketing, Communications & Relationships Manager Shiva Singam FOLLOW US

3 BUFFET MENU Friday PIT ENTRY ON ARRIVAL Salmon & asparagus tart Egg & bacon buttermilk roll, BBQ relish SERVED COLD Smoked ocean trout, shaved fennel slaw, lemon crème fraîche & capers lg Bresaola, rocket, balsamic baby onions, shaved manchego lg SERVED HOT Chermoula braised lamb, fried potatoes, spinach, tahini dressing lg Oregano rubbed chicken, panzanella salad lg Beef Rogan Josh, mango chutney, pickles, raita lg SIDES Basmati pilaf v lg Iceberg, feta, olives, capsicum, parsley vinaigrette v lg Assorted bread rolls v DESSERT & CHEESE Torched lemon curd & meringue tart v New York cheesecake, mascapone, berry jam v A Victorian cheese platter, pear & cinnamon relish, grapes, oat crackers & ash lavoshe v SOAK Chips & gravy Lamb & rosemary pie, tomato relish BBQ pork steam bun Peter Rowland is committed to serving the highest quality products made from a diverse list of ingredients that we source from our best seasonal suppliers. Given the wide selection of ingredients we use, we are unable to absolutely guarantee that any products noted on our menu as being free of a particular substance do not contain traces of that substance that may cause you illness or discomfort if you suffer from allergies. Peter Rowland is happy to answer any questions about the menu, the ingredients we use and particular dietary requirements, but we take no responsibility in relation to the choice you make and the selections you choose. Our dietary indicators are as follows: dairy free df, vegetarian v, vegan vegan, low gluten lg

4 BUFFET MENU Saturday PIT ENTRY ON ARRIVAL Potato rosti, hot smoked salmon, crème fraîche Ham & cheese toastie, sandwich pickles SERVED COLD Prosciutto, tomato, bocconcini, spinach, basil oil Poached prawn, orzo pasta, sun dried tomato, feta, herb vinaigrette lg SERVED HOT Butter chicken, basmati rice, mini pappadums lg Roast Asian pork scotch, green Asian vegetables, sesame, cashews lg Beef brisket, chilli jam, green mango salad, crisp shallot lg SIDES Mashed potato v lg Honey roast pumpkin, pepitas, pomegranate pearls, parsley v lg Assorted bread rolls v DESSERT & CHEESE Orange & poppy seed cake, citrus cream, candied orange v Chocolate mousse, cherry jelly, white chocolate crumbs v A Victorian cheese platter, pear & cinnamon relish, grapes, oat crackers & ash lavoshe v SOAK Southern fried chicken, sriracha mayonnaise Cheese burger, pickles, mustard v Sausage roll, tomato relish Peter Rowland is committed to serving the highest quality products made from a diverse list of ingredients that we source from our best seasonal suppliers. Given the wide selection of ingredients we use, we are unable to absolutely guarantee that any products noted on our menu as being free of a particular substance do not contain traces of that substance that may cause you illness or discomfort if you suffer from allergies. Peter Rowland is happy to answer any questions about the menu, the ingredients we use and particular dietary requirements, but we take no responsibility in relation to the choice you make and the selections you choose. Our dietary indicators are as follows: dairy free df, vegetarian v, vegan vegan, low gluten lg

5 BUFFET MENU Sunday PIT ENTRY ON ARRIVAL Salmon & asparagus tart Egg & bacon buttermilk roll, BBQ relish SERVED COLD Smoked ocean trout, shaved fennel slaw, lemon crème fraîche & capers lg Bresaola, rocket, balsamic baby onions, shaved manchego lg SERVED HOT Masterstock braised lamb ribs lg Slow cooked beef cheek, roast potato, carrot & pearl onions lg Green Thai chicken curry, toasted coconut, coriander, crisp shallot lg SIDES Basmati pilaf v lg Iceberg, feta, olives, capsicum, parsley vinaigrette v lg Assorted bread rolls v DESSERT & CHEESE Torched lemon curd & meringue tart v New York cheesecake, mascapone, berry jam v A Victorian cheese platter, pear & cinnamon relish, grapes, oat crackers & ash lavoshe v SOAK Chips & gravy Lamb & rosemary pie, tomato relish BBQ pork steam bun Peter Rowland is committed to serving the highest quality products made from a diverse list of ingredients that we source from our best seasonal suppliers. Given the wide selection of ingredients we use, we are unable to absolutely guarantee that any products noted on our menu as being free of a particular substance do not contain traces of that substance that may cause you illness or discomfort if you suffer from allergies. Peter Rowland is happy to answer any questions about the menu, the ingredients we use and particular dietary requirements, but we take no responsibility in relation to the choice you make and the selections you choose. Our dietary indicators are as follows: dairy free df, vegetarian v, vegan vegan, low gluten lg

6 BEVERAGE PACKAGES PACKAGE 1 $88.00 per person Tesabella Pinot Noir Sparkling Grant Burge Benchmark Chardonnay Tatachilla Sauvignon Blanc Grant Burge Benchmark Shiraz Tatachilla Partners Cabernet Shiraz Heineken James Boag s Premium Light James Squire Orchard Crush San Pellegrino Sparkling Water Aqua Panna Still Water Schweppes Soft Drinks Spring Valley Orange Juice CASH BAR Bulleit Bourbon Smirnoff Vodka Gordon s Gin Johnnie Walker Red Bundaberg Rum