Lunch/Dinner Buffet Menu. Salads. Cold Starters

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1 Lunch/Dinner Buffet Menu Salads Tomato and Bocconcini Caprese Salad, Basil and Extra Virgin Olive Oil Fresh Garden Mesclun Salad and Aromatic Fresh Herbs with a variety of Dressings Traditional Baby Coss Caesar Salad with Garlic Croutons, Shaved Parmesans, Free Range Eggs, Smoked Bacon or Chicken or Salmon* Crisp and tasty Greek Salad with Marinated Feta Cheese, Kalamatta Olives, Tomatoes, Spanish Onions and Extra Virgin Olive Oil, Red Wine Dressing Char grilled Mediterranean Eggplant, Zucchini, Peppers and Tomato Salad tossed in Aged Balsamic and Pesto Oil Mushroom and Roasted Garlic Salad with Herb de Provence Farfalle Pasta Salad with Sundried Tomatoes, Asparagus and Oregano Marinated Goat Cheese Gado Gado (Indonesian Salad served with Peanut Dressing) Lalapan (Slightly Blanched Vegetables with Mango Sambal dip) Cold Starters Antipasto of Thinly Sliced Parma Ham, Air dried Beef and Iberico Salami House Specialty Pastis and Dill cured Atlantic Salmon with Capers, Onion and Chive Crème Fraiche Home made Duck Rillette with Cornichons and Pickled Onions Creamy Truffle scented Chicken Liver Pate with Port and Black Pepper Country style Pork Terrine with Cornichons and Sauce Cumberland Thousand Island Seafood Salad with Avocado and Orange segments Trio of Hummos, Baba Ganoush and Spicy Cream Cheese dip with Turkish Bread Thai Style Glass Vermicelli Salad Cold Prawn in Spicy Tangy dressing

2 Hot Dishes Seafood Paella with Pimento, Mussels, Prawns, Squid Linguini with Forest Mushrooms, Parmesans and Herbs Penne Pasta with Black Angus Beef, Parmesan Meat balls in Light Tomato and Basil sauce Spaghetti Alle Vongole, Clams sautéed with Garlic, Extra Virgin Olive Oil and Parsley in White wine sauce Spinach and Ricotta Ravioli in Sundried Tomato and Pesto Cream Sauce Tender cooked Chicken Casserole with Mushrooms, Smoked Pancetta, Shallots and Provençal Herbs in Light Red Wine sauce Slow cooked Tender Beef Cheeks in Rich Burgundy sauce and Root Vegetables Mulwarra braised Lamb Shanks in Red Wine, Tomato, Garlic and Rosemary jus Slightly Smoked glazed Pork Neck & Grilled Pork Sausage on Sauerkraut Beer Sauce Suvide Cooked Atlantic Salmon in White Wine and Dill sauce Wild-fire Spiced Grilled Sea Bass with Miso and Oriental Mushroom Sauce Opor Ayam (Char-grilled Chicken in Korma style) Beef Shin Rendang (Tender-braised Beef in fragrant spices) Sayur Lodeh (Mix Vegetables in Spicy broth) Curry Fish Fillet (Fish Fillet and Ladies Fingers in Curry broth) Kare Ayam ( Spring Chicken Legs in Potato and Curry gravy) Fried Snapper Fillet, Bali style Belly Pork Menado Ayam Rica rica (Braised Chicken in Menado style) Daging Bumbu Rujak (Tender braised Beef and Tofu in Spicy Gravy) Indonesian Chunky Chicken Satay Mee Goreng Jawa or Bee Hoon Goreng Jawa Fried Glass Vermicelli with Prawn, Mushroom and Chicken

3 Creamy Truffle Mash Potatoes Plain fork Mashed Potatoes Side Dishes Parmesan and Gruyere baked Potato Gratin Oven roasted Rosemary Potatoes Butter rice OR Shallot rice* Creamy Polenta with Cepes Mushrooms and Parmesan Ratatouille Vegetables Roasted Root Vegetables with Garlic Confit Steamed Green Vegetables with Hollandaise sauce Rissoles (Dutch Savoury with Creamy Chicken filling) Lemper (Minced Chicken in Glutinous Rice Rolls wrapped in Banana Leaves) Desserts Orange Blossom Scented Bread & Butter pudding with Vanilla Anglaise Sticky Date Pudding with Whiskey Butterscotch Sauce Tangy Lemon Cream Cheese Cake Moist Walnut and Chocolate Brownie Traditional Moist Tiramisu with Espresso and Tia Maria Caramelised Apple and Rhubarb, Cinnamon Crumble Pina Colada Panna Cotta with Fresh Passion Fruit Moist Carrot and Walnut Cake with Lemon Frosting Tropical Fresh Fruit Platter Authentic Indonesian Chendol with Young Jackfruit Indonesian Es Teler

4 Pricelist: $48+/ pax (min 60 pax) $68+/ pax (min 25 pax) $78+/ pax (min 25 pax) - 1 Salad - 2 Salads - 2 Salads - 2 Cold Starters - 2 Cold Starters - 3 Cold Starters - 3 Hot Dishes - 4 Hot Dishes - 5 Hot Dishes - 2 Side Dishes - 2 Side Dishes - 2 Side Dishes - 1 Dessert - 2 Desserts - 3 Desserts *** *** Extras! Must try Specialties! Whole Lamb Spit Roasted with Moroccan Spices over Charcoal - $680+ Crispy Roasted Suckling Pig Spanish Style - $280+ Slow Roasted and Charred Cote de Boeuf of 200 Days, - $120+ per Kilo Grain fed Black Angus Beef Wild Fire Spice Roasted Rack of Maori Lake Farmed Lamb - $118+ per Kilo Tender braised Angus Beef Short Ribs in - $16+ per piece Buah Keluak (Pangium Edule) Authentic Wagyu Oxtail Rendang - $16+ per piece Char grilled King Prawn topped with - $13+ per piece Lime Sambal glaze on Skewer

5 Additional Charges: Service Staff : $65+ per staff (For 4 hours) (Subsequently, it will be $15+ per hour; after midnight, transportation will be charged to guest) Transportation : From $50+ Rental of Glassware : $1+ per glass (optional; based on usage) Catering Charges : From $200+ Cocktail Tables : $25+ each (optional) Bar Set up : $80+ (optional)