PADDOCK CLUB GRAZING
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1 PADDOCK CLUB GRAZING
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 GRAZING MENU Thursday & Saturday PADDOCK CLUB ON ARRIVAL Olive Esferas & rosemary blossom : Miguel Maestre v lg Ocean trout rillettes wrapped in smoked salmon, toasted brioche : Jacques Reymond SAVOURIES RAW COCKTAIL BAR : Miguel Maestre Peruvian ceviché margaritas & tigers milk Scallop texturas, tangerine, yuzu, beetroot & celery lg WANDERING Lime leaf cured ocean trout tartare, with plum sauce & yuzu, wonton cracker : Victor Liong Tartlette of Bosc pear, walnut, Roquefort blue cheese, prosciutto : Jacques Reymond Confit duck, fig & watercress arancini, burnt orange mayonnaise Smoked veal fillet, caper biscotti, horseradish crème fraîche, egg yolk jam, shiso BOWL FOOD Arroz con Costillas pork ribs, belly & marina almonds picada : Miguel Maestre Seared vindaloo steak tartare with fengreek raita & mathri, black sesame wafer : Adam D Sylva Roast pumpkin, coriander, blackened broccolini & chickpea tagine, fried kale, mint yoghurt v DESSERT & CHEESE White chocolate, toasted sesame, yuzu & lychee : Darren Purchese Churros con chocolate : Miguel Maestre v Ash lavosh, whipped blue cheese, grape jelly, pistachio powder v LATER IN THE DAY Mc Foie Burger - Blackmore Wagyu & manchego 6 months DOP : Miguel Maestre Croquettas de bacalao The Cod Father & garlic aïoli : Miguel Maestre Slow cooked lamb shoulder & goats cheese sausage roll, house made mint relish Peking duck steam bun, spring onion, cucumber & sticky orange glaze 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 GRAZING MENU Friday & Sunday PADDOCK CLUB ON ARRIVAL Gaspacho Andaluz, king crab : Miguel Maestre Mushroom & pine nut sang choi bao : Victor Liong v SAVOURIES RAW COCKTAIL BAR : Miguel Maestre Yellowfin tuna poke Mojito jalapeño, mint & lime lg Red claw yabbie Banderillas WANDERING Quail larb served on cosberg lettuce : Adam D Sylva Brandade of snapper with garlic confit, ginger, coriander & mild chilli, crisp wafer : Jacques Reymond Grilled Wagyu skewer, pickled turnip, gorgonzola, parsley puree, charcoal salt lg Chickpea fritter, parmesan salt, truffle salsa BOWL FOOD Seafood paella a la Arroz con bogavante Tasmanian lobster, calamari, diamond clams : Miguel Maestre lg Lacquered rack of lamb, sesame, sauce verte, pearl couscous : Jacques Reymond Freekeh salad, almonds, lemon, parsley & crisp haloumi v lg DESSERT & CHEESE LATER IN THE DAY The Crazy Bull prickly pear mousse, tequilla jelly : Darren Purchese Churros con chocolate : Miguel Maestre v Crisp walnut bagette wafer, triple brie, textures of rhubarb Bikinis Jamon serrano & manchego jaffles : Miguel Maestre Empanadillas - quail egg, confit chicken, morcilla, chipotle romesco : Miguel Maestre Sichuan spiced lamb slider pickled fennel & coriander : Victor Liong Goujonnettes of deep sea rockling, crumbed & fried, sauce tartare : Jacques Reymond 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 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
6 PACKAGE 3 G. H. Mumm Cordon Rouge 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
EXECUTIVE. CEO Emma Yee Executive Director Steven Abela General Manager Operations John Daggian Group Executive Chef Matthew Haigh MAJOR EVENTS
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
More informationEXECUTIVE. CEO Emma Yee Executive Director Steven Abela General Manager Operations John Daggian Group Executive Chef Matthew Haigh MAJOR EVENTS
PADDOCK CLUB BUFFET 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
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2 0 1 7 F O R M U L A 1 G R A N D P R I X x S H A R E D P A C K A G E T H R E E x S H A R E D F A C I L I T Y T H U R S D A Y / S A T U R D A Y M E N U START YOUR ENGINE (canapés) Banoffee panna cotta,
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More informationmenu suggestions SPIT ROASTS spit roast w salad buffet - $45/ person (minimum 30 guests) spit roast w finger food - $55/ person (minimum 30 guests)
SPIT ROASTS spit roast w salad buffet - $45/ person (minimum 30 guests) equipment, cutlery, crockery and napkins. Service waiters are additional at $45 per hour (food or beverage Style: buffet - meats
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based on your requirements and kitchen facilities available. Wedding samples are available @ $59 pp All details of your wedding can be confirmed during this meeting If 10% of the payment is made on the
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College lawn Hotel Functions at 36 Greville Street Prahran 3181 9810 0074 info@collegelawnhotel.com.au www.collegelawnhotel.com.au /COLLEGELAWNHOTEL #COLLEGELAWN @COLLEGELAWN beer garden 150 250 2 terrace
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CHRISTMAS PARTIES Package Details Plated Lunch or Dinner $115.00 per person including* Pre-dinner canapes (chef s selection of 1 hot and 1 cold item per person) A 3 course seated meal (alternate drop for
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STARTERS/ SHARES garlic bread...5 cheesy garlic bread...7 popcorn cauliflower... 14 curry mayo seared ruby tuna... 14 yuzu soy, chilli oil + shiso grilled barramundi tacos... 6 each lettuce, salsa + chipotle
More informationchristmas at NOVOTEL sydney central rooftop sit down christmas beverage packages package dinner themed package buffet
at NOVOTEL sydney central s canapes $80 per person Cold Canapes hour canapé and Min of 0, maximum of 80 guests Includes Christmas decorations and speakers Choose 5 hot / cold items, substantial and dessert
More informationCANAPÉS (minimum 30 guests)
CANAPÉS (minimum 30 guests) Cold Vegetarian rice paper rolls (V, LG, DF) Freshly shucked oysters. lemon. tabasco (LG, DF) Steak tartare. sourdough Beetroot cured kingfish. smoked yoghurt (LG) Prosciutto.
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EDFD MENUS Sometimes simple is best. Our focus on excellent produce allows our barbecue menus to be fresh, easy and delicious. Barbecue set menu A fixed menu option with each dish served hot from the grill.
More informationMinimum 24. Cucumber Cup, Melon "Caviar," Mint Syrup. Mini Duck Bao Bun, Hoisin, Pickled Vegetables, Scallion
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More informationF r i t t o D i M i s t o Lightly fried soft shell crab, squid, scallops and tiger prawns with charred lime and garlic aioli - df
P a n e, O l i o E B a l s a m i c o Selection of breads sourdough, baguette, brioche served with butter, aged balsamic reduction and extra virgin olive oil v 10 P a n D i P i z z a Italian herbs & extra
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Autumn We pride ourselves on serving free-range ethically sourced Meat, Poultry and Seafood from family owned Australian suppliers Our free-range Burd hen eggs come in fresh and will be less than 24 hours
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EST. 1975 wine and dine FOR THE TABLE GRILLED FLATBREAD White bean hummus & chilli oil 9 KINGFISH GF Seared Hiramasa Kingfish, charred witlof, pomelo lime, & jalapeno dressing 19 CRISP QUEENSLAND CALAMARI
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canapé menu...is catering Lobster tail tartelette, egg yolk drops, chervil, asparagus Mini prawn bun, kewpie mayo, lemon, chives, dill Hot smoked barramundi, apple kimchi, miso dressing, baby gem Spiced
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Starters Salads and Soups From the Sea From the Land Surf & Turf From the Grill Side Dishes Platters for Two Desserts Congratulations Mustards BACK TO INDEX STARTERS Beef Carpaccio On Grain Mustard Dressing
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ARTEMIS DINNER MENU This inspiring menu subtly combines the tastes of the Far East and the Mediterranean. Prepare your taste buds for a very wonderful surprise and enjoy this selection of seafood, meats
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PA R K FA RM HOTEL & LEISURE Christmas Luncheon Served from Monday 28th November to Saturday 24th December 23.95 per person Roasted Parsnip and Honey Soup served with Herb Croutons Pear and Quince Tart
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Even++17ts & PARTIES..... A FUNCTION @ WHISK If you're planning an important function, perhaps a milestone birthday or an engagement/cocktail party, Whisk Yeppoon is a perfect choice. We offer a choice
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FORMAL LUNCH & DINNER MENU ENTRÉE All menus to begin with sourdough bread & King Island Dairy butter Grass fed beef tataki w avocado & wasabi purée, picked daikon, nori & togarashi (GF, DF) Burrata w grilled
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2 0 1 6 F o r m u l a 1 A u s t r a l i a n G r a n d P r i x S h a r e d P a c k a g e T h r e e S k y d e c k P r i v a t e & F a n g i o START YOUR ENGINE (canapés) Gippsland vanilla yoghurt with cinnamon
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