CHICANE PAVILION UPPER BUFFET

Transcription

1 CHICANE PAVILION UPPER BUFFET

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 CHICANE PAVILION UPPER Friday ON ARRIVAL SERVED COLD Orange & fennel ricotta cannoli v Black olive tapenade & cheese toastie v Citrus cured kingfish, yuzu marmalade, radish, shallot & red elk lg Mustard roast beef, french lentil salad, feta & rocket SERVED HOT Confit salmon, chargrill asparagus, roast tomato & olive salsa lg Coq au vin with traditional garnish lg Haloumi gnocchi, roast butternut, sage butter & sorrel v SIDES Roast dutch carrot, dukkah & labne v lg Garlic roast potatoes, rosemary & parmesan salt v lg Butter lettuce, cherrry tomatoes, blue cheese buttermilk dressing, candied walnuts v lg DESSERT & CHEESE Dark chocolate tart, macadamia salt, caramel brittle, orange curd v Apple & ginger eclair with yoghurt frosting v A Victorian cheese platter, pear & cinnamon relish, grapes, oat crackers & ash lavoshe v SOAK Korean fried chicken burger, pickled cucumber BBQ pork bun, chilli soy Beef & red wine pie, 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

4 BUFFET MENU Saturday CHICANE PAVILION UPPER ON ARRIVAL Cinnamon & raisin scroll v French toast, vanilla mascarpone, raspberries v SERVED COLD Cured ocean trout, celeriac remoulade, fried rosemary crème fraîche & roe lg Poached veal loin, sauce gribiche, preserved lemon & caper berries lg SERVED HOT SIDES Slow cooked lamb, parmesan polenta, salsa verde lg Roast pumpkin & chickpea tagine, fried kale, mint yoghurt v lg Crispy pork belly, sesame choi sum, sticky coconut & tamarind sauce Steamed jasmine rice v Steamed green beans, feta & lemon oil v Mixed cress salad radish, peas & tarragon vinaigrette v DESSERT & CHEESE Dark chocolate & salted caramel tart, raspberry v Lemon & sesame curd tart with pickled blueberries v A Victorian cheese platter, pear & cinnamon relish, grapes, oat crackers & ash lavoshe v SOAK Wagyu cheeseburger, pickles & mustard Southern fried chicken, sriracha mayo Duck 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 CHICANE PAVILION UPPER Sunday ON ARRIVAL Orange & fennel ricotta cannoli v Black olive tapenade & cheese toastie v SERVED COLD Beetroot cured salmon, roast golden beetroot, horseradish cream. shallot & roe lg Chipotle roast chicken, romesco, rocket & smoked almonds lg SERVED HOT Beef cheek bourguignon, pearl onions & dutch carrots lg Chermoula roast lamb rump, pearl cous cous, tahini yoghurt Pea & mint tortellini, roast broccoli, broadbeans & garlic oil v SIDES Paris mash v Braised peas, bacon Rocket, pear & parmesan, toasted almonds v DESSERT & CHEESE Raspberry sorbet tubs, hazelnut meringue v Smoked white chocolate pannacotta, raspberry jelly, pistachio praline v A Victorian cheese platter, pear & cinnamon relish, grapes, oat crackers & ash lavoshe v SOAK Korean fried chicken burger, pickled cucumber BBQ pork bun, chilli soy Beef & red wine pie, 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

6 BEVERAGE PACKAGES PACKAGE 1 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 PACKAGE 2 Yarra Burn Premium Cuvee Brut Billy Goat Chardonnay Dusky Sounds Sauvignon Blanc Ta Ku Pinot Noir Grant Burge Miamba 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

7 PACKAGE 3 Yarra Burn Vintage Sparkling Petaluma White Label Chardonnay Petaluma White Label Sauvignon Blanc Knappstein Hand Picked Riesling Petaluma White Label Cabernet Sauvignon Tintara Shiraz Stonier Pinot Noir Heineken James Boag s Premium Light James Squire Orchard Crush Bulleit Bourbon Smirnoff Vodka Gordon s Gin Johnnie Walker Red Bundaberg Rum San Pellegrino Sparkling Water Aqua Panna Still Water Schweppes Soft Drinks Spring Valley Orange Juice PACKAGE UPGRADES CHAMPAGNE - $57.00 per person BASIC SPIRITS - $22.00 per person BEER Birra Moretti - $6.00 per person ESPRESSO MACHINE - $1, Includes freshly ground Genovese espresso coffee and a selection of teas made to order by your personal barista each day, machine hire, coffee consumables and labour required to operate from gate opening to closing