SUPERIOR BUFFET LUNCHEONS
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1 SUPERIOR BUFFET LUNCHEONS These lunch buffets are ideal working lunches for seminars and meetings offering superior choice MENU ONE A selection of sandwiches and wraps with salad accompaniments: Ham, smoked cheddar, lettuce and mustard on sourdough bread Cold smoked salmon, preserved lemon and spinach wrap Grilled vegetable and spinach, toasted cumin dressing in mountain bread Salad of rocket, baby beetroot, roast butternut pumpkin and hazelnut Salad of roast baby potato with Parmesan and boiled egg dressing Daily sweet item MENU TWO A selection of wraps and sandwiches with salad accompaniments: Dukkah chicken, roast pumpkin, hazelnut and lettuce wrap Roast beef with onion jam and mayo on rye Vegetarian antipasto and mixed leaf wrap Salad of Huon Valley mushroom, marinated capsicum and spinach Salad of baby cos lettuce, cucumber, olives and cherry tomatoes Daily sweet item MENU THREE A selection of wraps and sandwiches with salad accompaniments: Moroccan spiced beef, mizuna and harissa mayo wrap Marinated vegetables, goat s cheese and olive baguette Lemon pepper chicken, assorted lettuce, paprika mayo in mountain bread Salad of chickpea and fetta with lemon and olive oil dressing Salad of mixed leaf, cherry tomato, grilled zucchini with balsamic and sesame dressing Daily sweet item
2 DELEGATE BUFFET LUNCHEONS Delegate buffets are served from stations to ensure excellent service over a limited time period. Choose one of the following sandwich lunches with accompanying salads and fruit. OPTION ONE Dukkah chicken, roast pumpkin, hazelnut and lettuce wrap Roast beef with onion jam and mayo on rye Mixed salad with capsicum, cashew pesto and fetta wrap Chilled salad of penne pasta, semi dried tomato, fresh basil and roasted pine nuts Spinach, pear and walnut salad with Ashbolt elderberry dressing OPTION TWO Shredded smoked chicken, carrot, mustard and pea shoots in mountain bread Cold smoked salmon, cream cheese, cucumber and capers on whole grain Marinated vegetables, goat s cheese and alfalfa wrap Roast cocktail potatoes with sage and chervil dressing Tomato, basil, black olive and bocconcini salad MENU THREE Chicken Caesar baguette Grilled vegetables, spinach and toasted cumin dressing in mountain bread Leg ham, tomato with smoked cheddar and mustard on sourdough Baked pumpkin salad, rocket cashew with a sweet balsamic dressing Crisp garden salad
3 DELEGATE LUNCH Delegate buffets are served from stations to ensure excellent service over a limited time period. DELI STYLE Chilled platters of cured, smoked and freshly roasted cold cuts including; ham, salami, turkey, beef and chicken Accompaniments of mustard, mayonnaise, pickled onions and cornichons Chargrilled vegetable antipasto with an olive oil and balsamic dressing Coleslaw of red cabbage, Huon Valley apples and walnuts Traditional tossed Greek salad Potato salad dressed with smoked cheddar, cornichons and ham Olive oil dressing Assorted fresh breads FLAVOURS OF ITALY Spezzatino di Manzo; a rich Italian beef braise served with shallots, fried polenta chips and Italian parsley Seared chicken with mushrooms in a marsala sauce Fresh market vegetable lasagna with mozzarella and basil pesto Rocket leaves with watermelon, Ashgrove fetta and red onion Salad of penne, grilled capsicum, pancetta, white beans and parmesan Spinach, cucumber, tomato and basil with lemon and virgin olive oil dressing Marinated vegetables Homemade focaccia Chilled orange juice, freshly brewed coffee and selected teas
4 DELEGATE LUNCH Delegate buffets are served from stations to ensure excellent service over a limited time period. FLAVOURS OF THE MIDDLE EAST Chicken with lemon, garlic and oregano served with Dutch cream potatoes and Israeli couscous 12 hour braised Tasmanian lamb spiced with the classic spice mix of Ras el hanout served on a warm roast vegetable salad Wild rice pilaf garnished with fresh herbs Roast pumpkin, pine nuts, coriander, couscous salad with pomegranate dressing Chickpea, fetta, coriander and preserved lemon salad Cucumber, white onion, tomato, olives and mint salad Freshly made humus and tzatziki Selected flat breads FLAVOURS OF THE SPICE TRAIL Szechuan spiced chicken with shitake mushrooms Red Thai beef with coconut and bok choy Steamed rice with crunchy rice noodles and sesame seeds Green bean and tofu salad Shredded chicken and prawn noodle salad Daikon, carrot and cabbage salad Prawn crackers Fried shallots, chilli and sambal Chilled orange juice, freshly brewed coffee and selected teas
5 DELEGATE LUNCH Delegate buffets are served from stations to ensure excellent service over a limited time period. COUNTRY STYLE Slow cooked lamb pie topped with gratin potato Chicken and leek pie with a Tasmanian cheddar and chive crust Baked vegetables dressed with aged balsamic and olive oil Quinoa, roast courgette, pine nuts and mint salad Salad of char grilled sweet corn, tomato, kalamata olives and basil Baby English spinach leaves with baked beetroot and Persian fetta Freshly baked cob loaves All lunch buffets are designed for greater than 30 delegates and are served stand up style. An additional sit down charge is applicable for seated lunches and additional space may need to be reserved.
6 BOXED LUNCH OPTION HIKER S LUNCH Ham and chicken salad panini (vegetarian option available on request) Chocolate bar Muesli bar Potato chips Muffin Fruit juice Whole fruit Packed into a paper bag with a napkin VINEYARD PICNIC Antipasto selection including deli meats, smoked salmon and marinated vegetables Garden salad Vegetable chips Tasmanian Hartz mineral water Chocolate brownie Whole fruit Packed into a paper bag with napkin and cutlery A range of special dietary options are available with a minimum of 48 hours notice.
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More informationWEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
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More informationMonday Tuesday Wednesday Thursday Friday
Week One Chicken Korma with Coconut and Cardamom Rice Poppadum (Gluten Free, Contains Nuts) Lamb Koftas With Winter Cous-Cous and a Roquette and Cucumber Roast Topside of Beef with Mushroom, Shallot and
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