roux blond breakfast MENUS 2016/17

Transcription

1 roux blond breakfast

2 breakfast boxes INDIVIDUAL BREAKFAST #1 Traditional wood smoked local ham and crushed avocado on pumpkin seed roll Caramelised onion, parsley and mature cheddar muffin Roux Blond Kitchen (RBK) lemongrass and ginger muesli bar Mungalli Creek yoghurt w/ berry compote and toasted almonds INDIVIDUAL BREAKFAST #2 Parmesan frittata w/ mushrooms Salmon bacon bagel Breakfast trifle of brioche, berries, yoghurt, honey and granola Almond croissant Fresh Fruit INDIVIDUAL BREAKFAST #3 Black pudding, smoked cheese and bacon steamed bun Smoked cobia, garden herbs and ricottoa bruschetta Mushroom and kale quiche Greek yoghurt w/ local raw honey and almond granola Mini pancakes w/ mango and passionfruit

3 shared table breakfast ENTREE (select two) Served as verrine with petite fork or spoon RBK toasted muesli w/ Mungalli Creek organic yoghurt and rainforest honey Coconut milk and Daintree vanilla soaked muesli pots w/ grilled mango, toasted macadamia and coconut crumble Avocado w/ Mungalli Creek fetta, roast vine-ripened cherry tomatoes and toasted seeds Sauteed mushrooms w/ parsley, lemon, goats curd, mushroom powder and buttered toasts Warm doughnuts w/ caramelised pineapple and cinnamon sugar Seasonal fruits w/ young coconut, shaved heart of palm and passionfruit

4 shared table breakfast Continued MAINS (select four) Can be served on the dining table to socially engage employees or delegates, alternatively set on a side table for a more formal breakfast. Truffled scrambled eggs w/ shaved pecorino Eye bacon chops w/ hand formed bubble & squeak fritters w/ tomato marmalade Japenese style rolled omelet w/ manuka smoked salmon, samphire, crisp shallots, pioppino mushrooms, salad radish and lemon quark Grilled haloumi w/ roasted zucchini, goats cheese, caramelised red onions and peppers w/ lemon and garden mint Pulled pork burrito w/ black beans and rice w/ red cabbage slaw, avocado and sour cream RBK baked beans w/ crisp poached eggs

5 plated breakfast ENTREE (select two) Served as verrine with petite fork or spoon RBK toasted muesli w/ Mungalli Creek organic yoghurt and rainforest honey Coconut milk and Daintree vanilla soaked muesli pots w/ grilled mango, toasted macadamia and coconut crumble Avocado w/ Mungalli Creek fetta, roast vine-ripened cherry tomatoes and toasted seeds Heirloom tomatoes w/ onions and buttered olive toasts Warm doughnuts w/ caramelised pineapple and cinnamon sugar Seasonal fruits w/ young coconut, shaved heart of palm and passionfruit

6 plated breakfast Continued MAINS (select two - served alternate drop) Sauteed local mushrooms w/ sourdough toasts, goats cheese cream, toasted pine nuts and poached egg Oven baked omelet w/ roasted cauliflower and zucchini, almond hummus, seeds, peas and leaves Crisp poached eggs w/ smoked pulled ham on slow cooked organic baked beans w/ labneh Cane syrup cured salmon w/ charred avocado, pickled baby beets, fennel shavings, wild flowers and pickled egg Scrambled eggs w/ crisp bubble & squeak fritter, wood smoked bacon, heirloom tomato and crisp shallot salad w/ warm toasts Hanger steak, melted cheese on toast, crisp and burnt onions and caramelised carrots w/ pistachio, fennel and yoghurt Brioche and butter pudding w/ Daintree vanilla and macadamia nut butter mascarpone, banana and caramelised coconut syrup Ricotta hotcakes w/ cane syrup, seeds, grains, double cream, seasonal fruits and flowers

7 breakfast beverages Nespresso Coffee Self-service coffee and tea station with a selection of nespresso pods, teas, sugar and milk CAPI Fruit Sodas Lemon, grapefruit, cranberry, blood orange CAPI Waters Still and Sparkling Antipodes Waters Still and Sparkling 100% Fruit Juices