THURSDAY. Served with artisan bread rolls from the Atlantic Group Mill & Bakery N, V Butter with Hawaiian sea salt G, N, V

Transcription

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

2

3 THURSDAY START YOUR ENGINE (canapés) Caramel cranberry granola, Granny Smith apple and cinnamon smoothie bowl V Scrambled egg, black bean and roasted tomato salsa, avocado crema, corn tortilla G, N, V THE MAIN RACE (buffet) COLD Poached ocean trout, asparagus, green bean and mizuna leaf salad, ginger mirin dressing, toasted nori seeds D, G, N Griddled haloumi, spiced cracked freekeh, fig molasses V WARM Walnut crusted pork tenderloin, braised red cabbage and cranberry slaw, apple cider gravy D Slow cooked beef, smoked pommes Anna, chargrilled broccoli steaks, broccoli and spinach purée, Pinot jus G, N Oven roasted chicken, Catalina coulis, Parmesan polenta, blistered heirloom tomatoes N THE SUPPORT TEAM (salads & accompaniments) Shaved asparagus, avocado and mesclun salad, seeded mustard vinaigrette D, G, N, V Middle Eastern potato salad D, G, 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 (sweet canapés/cheese) Chocolate délice, passionfruit curd, coconut crumble V Blackcurrant and tonka cream tart, freeze-dried blackberry V Noisette cake, nutella ganache, cocoa nibs 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 Braised pork belly and shredded carrot kimchi dumplings, black vinegar soy, coriander slaw D Brazilian cheese puffs, parsley salsa verde and pimento aïoli N, V

4 FRIDAY START YOUR ENGINE (canapés) Strawberry, pomegranate and dragon fruit smoothie bowl, toasted coconut, passionfruit N, V Swiss brown mushroom, caramelised onion, thyme and Gruyére toastie, seeded mustard aïoli N, V THE MAIN RACE (buffet) COLD Peppered pastrami, sauerkraut slaw, rye croutons, pickle gel, mustard aïoli D, N Yuzu cured salmon, asparagus, green pea, watercress pesto D, G WARM Braised pork shoulder, apple purée, broccolini, caramel bacon shard D, G, N Parmesan crusted chicken, corn custard, barbecued corn and pimento salsa, chicken skin crisp N Cauliflower and cheese ravioli, Parmesan velouté, cauliflower crisps, rosemary pangritata N, V THE SUPPORT TEAM (salads & accompaniments) 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 (sweet canapés/cheese) Cappuccino cheesecake mousse, Bailey's cream, milk crumble V Snickers chocolate tart, peanut caramel, chocolate ganache V Matcha tea cake, lychee, yuzu curd G, 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 Cuban beef empanada, tomato coulis G, N Traditional macaroni with basil cream, bocconcini, confit tomato, crispy pangritata V

5 SATURDAY START YOUR ENGINE (canapés) Vanilla bean Greek yoghurt and fresh berry cannoli, lavender sugar V Roasted cauliflower and kaiserfleisch fritter, green tomato jam D, N THE MAIN RACE (buffet) COLD Radicchio leaf, raspberry, radish and San Daniele prosciutto salad, raspberry Champagne vinaigrette D, G, N Hot smoked Huon salmon, grilled zucchini ribbons, shaved fennel and quinoa, lemon yoghurt dressing G, N WARM 12-hour roasted lamb shoulder, smoked eggplant, chargrilled zucchini, sheep's milk yoghurt, caramelised baby onions, dehydrated tomato crisp G, N Roast chicken, almond crust, chargrilled cauliflower steaks, thyme jus D Rocket and feta ravioli, tomato bisque, puffed grains and seeds N, V THE SUPPORT TEAM (salads & accompaniments) 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 (sweet canapés/cheese) Mandarin curd tart, green tea mousse V After dinner mint chocolate fudge cake, mint chocolate ganache, mint powder V Peanut butter torte, raspberry frosting, peanut brittle V Affineur selected local Victorian farmhouse cheeses, crusty sourdough, lavosh, rosemary apricots, quince paste N, V THE CHEQUERED FLAG (soak) Chicken kiev pot pie, parsley crumb N Kalonji curry crumbed prawn cutlets, sweet potato fries, mint raita N Peanut butter tofu gua bao, pickled mustard greens slaw, burnt chilli mayonnaise D, V

6 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 Roasted pork loin, chargrilled peach and lentil salad, lemon fennel vinaigrette D, G, N Poached chicken, asparagus, leek and spring herb sorghum salad G, N WARM Slow cooked beef cheek, creamed cabbage, horseradish jus G, N Macadamia crusted barramundi, vine ripened tomatoes, sweet corn purée Ricotta dumpling, asparagus and green garlic, lemon beurre blanc, Grana Padano N, V THE SUPPORT TEAM (salads & accompaniments) 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 (sweet canapés/cheese) Salted milk chocolate tart, honeycomb shards, chocolate soil V Caramel financier, caramel crème, glazed pecan V Summer apple crumble cake, cinnamon crème, apple compote 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 Lamb kofta, butter puff pastry, smoked tomato and tahini aïoli Miso braised eggplant and cabbage oyaki, sesame sauce N, V

7

8 ALL DAYS Tesabella Chardonnay Pinot Noir Sparkling, South Eastern Australia Tatachilla Sauvignon Blanc, McLaren Vale, South Australia Grant Burge Benchmark Chardonnay, Barossa Valley, South Australia Tatachilla Partners Cabernet Shiraz, McLaren Vale, South Australia Grant Burge Benchmark Shiraz, Barossa Valley, South Australia Heineken James Boag's Premium Light 5 Seeds Crisp Apple Cider San Pellegrino Sparkling Mineral Water Aqua Panna Still Mineral Water Assorted Schweppes Soft Drinks Spring Valley Orange Juice Freshly brewed Genovese coffee and a selection of speciality teas available throughout the day

9