Friday 4 November, Victoria Park
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- Ami Wilkerson
- 5 years ago
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1 LADIES LUNCH Friday 4 November, Victoria Park Spanish chorizo and goat cheese puffs with black garlic emulsion Pumpkin and chive arancini balls with truffled tomato (DF, GF, V) Remoulade of crab, salmon and prawn with pangritata, lemon and chervil (GF) BUFFET SERVICE Moroccan spiced chicken tenderloins Roasted pumpkin salad, rocket, coriander, pumpkin seeds and lemon vinaigrette (GF) Chimmi churri beef Red onion, wild rocket, local capers, cucumber, three colour tomato (DF, GF, V) Seared ocean trout and roasted beetroot salad Pickled candy and golden beets, cress, feta and apple balsamic (GF) Salad of peking duck breast Rice noodles, Hoi Sin, cucumber and ginger Tagine of red potato, lentil and chickpea Preserved lemon cous cous (DF, GF, V) Blueberry choux puffs, berry cremaux (GF) Belgian chocolate lollipop (GF) Farmhouse cheese with grapes and lavosche Nespresso coffee and TeaDrop tea
2 CELEBRATION Friday 4 November, Victoria Park - COCKTAIL SERVICE - GREEN & GOLD BBQ king prawns, chive gel, saffron aioli Native lemongrass chicken shaslik, bush tomato chutney Mini Angus beef burger, cheese, onion chutney FLAVOURS OF BRAZIL Lula frita - golden fried squid and chilli salsa Almondegas - meatballs in tomato sauce A TASTE OF ATHENS Taramasalata, artichoke dip and tzatziki with pita Lemon and garlic lamb on Greek salad Spanakopita - spinach and feta pastries Greek heirloom tomato salad Roasted peppers, eggplant and zuchini with oregano Fennel, asparagus, orange and sorrel leaf DESSERT Fresh fruit salad with lemon myrtle syrup Mini lemon curd cheescake
3 RIDERS PARTY Saturday 5 November, Victoria Park - BARBEQUE BUFFET - Grazing platters Shaved double smoked ham, aged cheddar, crusty rolls, local pickled onions, dips, pickled vegetables MAINS Build your own burger - 150g Angus beef pattie, onion, cheese, pickle and condiments Spiced chicken tenderloins with satay sauce Lamb koftas with mint and lemon oil (GF) Cheese kransky and pork sausage hot dogs Grilled spinach and ricotta patties (V) Greek salad (GF, V) Traditional coleslaw (GF) Potato, bacon and shallot Green leaf salad (GF, V) Mini pavlova with cream and berry compote (GF) Seasonal fruit platter
4 VIP MARQUEE Saturday 5 November, Rymill Park Seared sea scallop, artichoke, saffron Yakatori chicken skewers with miso sweet potato (GF) Tartlet of caramelised onion and taleggio, blood orange gel (V) Heirloom tomato, Meredith feta, baby basil (V) HOT BUFFET ITEMS Medallions of Riverine beef, bacon and rosemary (GF) Red roasted loukoumi pork shoulder, baby bok choy and steamed buns Dauphinoise potato and roasted root vegetables (GF,V) Huon flaked confit of salmon Fennel, dill and citrus (DF, GF) Vietnamese noodle salad Asian herbs, marinated prawns and Nuoc Cham (DF, GF) Maple smoked chicken breast Bourbon baked pear, mache lettuce, chipotle aioli, toasted brioche (GF) Spirale pasta Spring onion, tomato confit, aioli (V) Mini rico - caramel mousse and salted caramel coated in chocolate (GF) Lemon curd and berry tartlets Farmhouse cheese with grapes and lavosche Seasonal melon
5 VIP MARQUEE Sunday 6 November, Victoria Park Tataki of venison, liquid wasabi, yellow radish, rice cracker (GF) Compressed watermelon, burnt goats curd, pickled rind, chia (V) BBQ pork belly, scallop and wakame BUFFET SERVICE Baked cauliflower and Gruyere souffle Chervil, mustard seed apple slaw (V) Citrus poached Australian prawn tails Radish and coastal natives, sauce Marie Rose (GF) Smoked paprika chicken tenderloins Charred corn and black bean salsa, smooth guacamole, coriander, tortilla crisp HOT SELECTION Greek marinated Thomas Farms lamb loin (GF) Angus Pure beef medallions with field mushroom ragout (GF) Seared Atlantic salmon with salsa verde (GF) Ravioli of spinach, feta and semi dried tomato (V) Steamed greens (GF, V) Selection of salads (V) Mini kalamansi jelly and passionfruit cakes (GF) Verrine of tangerine, white chocolate and cracked pepper Farmhouse cheese with grapes, muscatels and lavosche Nespresso coffee and TeaDrop tea
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Spring/Summer Healthy Options Hot Buffet Package 12.95 + Vat per person (No Dessert) 14.95 + Vat with Fresh Fruit Platter Our Spring/Summer Healthy Hot Buffet menu package is all about naturally lower
More informationLIME LEAF CATERING CANAPES MENU 1
CANAPES MENU 1 Crisp flat bread with roast garlic, white bean & rosemary Mature cheddar, sage and caramelized onion sausage rolls Three cheese & chive tarts Teriyaki chicken wrapped in nori Vegetable pakora,
More informationCOCKTAIL MENU. Packages. Sundowner Menu (2-hour service) per head. *Add drinks for only an additional $21 per head! Cold. Menu A - 30 per head
COCKTAIL MENU Packages Sundowner Menu (2-hour service) 18.50 per head *Add drinks for only an additional $21 per head! Cold Hot Poached master stock chicken medallion, cucumber, crispy shallots (g d) Chive
More informationRACV City Club COCKTAIL MENU
RACV City Club COCKTAIL MENU COCKTAIL PACKAGES Select from our range of cocktail packages to suit your event. Our substantial items are ideal for ensuring that your guests are satisfied, and are perfect
More informationCafé La Kiss Catering Menu. Please Note: All prices ex GST
Café La Kiss 2019 Catering Menu Please Note: All prices ex GST Breakfast Price per serve 3001 Individual Yoghurt with Fruit or Muesli Toppings $4.40 3002 Assorted Cereal $3.30 3003 Toasted Ham and Cheese
More informationhonest goodness feel good, whole food, made fresh MENU 2018/19
honest goodness feel good, whole food, made fresh MENU 2018/19 Developed in collaboration with the South Australian Health and Medical Research Institute (SAHMRI), University of Adelaide and CSIRO, Health
More informationCrossways Function Menus 2016
Silver Dinner Buffet 12.50 per person Minimum Required Homemade Bread Rolls Celeriac Waldorf Salad Chicken and Basil Pesto Pasta Salad New Potato, Chives and Pickled Mustard Seeds with French Dressing
More informationC A N A P É S $ 3 6 p e r d o z e n
F E A T U R I N G O N L Y T H E F I N E S T I N G R E D I E N T S C A N A P É S $36 per dozen BABY SHRIMP curry cream cheese, crostini SMOKED SALMON MOUSSE cucumber slice, pickled shallots, lemon GARLIC
More informationCOLD ITEMS. An array of oven fresh bread rolls and loaves. Chef s selection of garden fresh salads
Buffet $40pp COLD ITEMS An array of oven fresh bread rolls and loaves Chef s selection of garden fresh salads Platter of cold meats and marinated chicken drummettes Assorted condiments and dressings HOT
More informationSoup. Salads. Freshly Prepared Daily Soup $ 48 Oxtail Soup $ 58 slow braised oxtail in a rich gravy with paysanne of vegetables
SB 1708 (page 1) Soup Freshly Prepared Daily Soup $ 48 Oxtail Soup $ 58 slow braised oxtail in a rich gravy with paysanne of vegetables Salads Salt and Pepper Squid Salad $ 78 flash fried fresh squid,
More information- Served with garden salad, chips and your choice of rich gravy, mushroom, pepper or garlic and thyme sauce
- Served with garden salad, chips and your choice of rich gravy, mushroom, pepper or garlic and thyme sauce Add parmigiana 3 Add kilpatrick 4 Battered or grilled hake fillets with chips, garden salad and
More informationCONTINUOUS DINING MENU
CONTINUOUS DINING MENU CANAPES (RECOMMEND 6) FROM THE LAND Merino lamb koftas w/ tzatziki dressing (gf) (hot) Fiordland wild venison & plum crostini (cold) Angus rare beef yorkshire puddings w/ horseradish
More informationDinner Menu. Opening Hours:- Buffet Breakfast 6.00am 10.00am Monday to Friday. Saturday, Sunday & Public holidays. Lunch
Dinner Menu Opening Hours:- Buffet Breakfast 6.00am 10.00am Monday to Friday 6.30am 11.00am Lunch 11.30am 3.00pm Saturday, Sunday & Public holidays Monday to Friday Dinner 5.30pm 10.00pm Monday to Sunday
More informationSit Down Lunch Package
Sit Down Lunch Package International Cheese Display Crudités Display Salads Belgian Endive Salad Green and ruby endive petals mixed with pink lady apples, toasted walnuts, pomegranates and Gorgonzola;
More informationSTART YOUR ENGINE (canapés) QUALIFYING (canapés) WARM UP LAP (canapés) POLE POSITION (substantial) THE MAIN RACE (substantial)
S H A R E D SM HE AN RU E D T H MR E E N U OS HN AE R E D I N C FRIDAY / SUNDAY START YOUR ENGINE (canapés) Strawberry, pomegranate and dragon fruit smoothie bowl, toasted coconut, passionfruit N, V Smoked
More informationMoreton bay bug and prawn truffle slider each 7.00 grilled bug and prawn meat, warm brioche bun, truffle mayonnaise, cos lettuce (3) 20.
PLATES TO SHARE Herb and garlic bread (V) 7.00 add cheese 1.00 The ultimate bacon and cheese 2.00 Mezze plate 14.00 marinated olives, feta, hummus, avocado, tomato fatoush, toasted Turkish bread add charcuterie
More informationBreakfast. Full Buffet Breakfast - $25 per person. Continental Breakfast - $20 per person. Plated Breakfast - $30 per person
Breakfast Continental Breakfast - $20 per person Assorted Danish pastries and croissants Assorted breads to toast with jams and preserves Cereals and bircher muesli Assorted yoghurts Muffins Fresh fruit
More informationPlated Menu. Includes Artisanal Breads Served with Flavored Oils Artisanal, Coffee & Tea Service. Soups
Small Gatherings & Dinner Parties Plated Menu Includes Artisanal Breads Served with Flavored Oils Artisanal, Coffee & Tea Service Soups Roasted Cauliflower & Turnip Bisque, Chestnut Crumble Butternut Squash
More informationC O N F E R E N C E & E V E N T P A C K A G E S D O V E T O N A V E N U E, D O V E T O N V I C
EVENT PACKAGES C O N F E R E N C E & E V E N T P A C K A G E S 2 0 1 8 5-7 D O V E T O N A V E N U E, D O V E T O N V I C 3 1 7 7 P 03 9771 6000 E functions_aturadandenong@evt.com aturahotels.com DAY DELEGATE
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