EXECUTIVE. CEO Emma Yee Executive Director Steven Abela General Manager Operations John Daggian Group Executive Chef Matthew Haigh MAJOR EVENTS

Transcription

1 PADDOCK CLUB 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 Friday PADDOCK CLUB ON ARRIVAL Gaspacho Andaluz, king crab : Miguel Maestre Mushroom & pine nut sang choi bao : Victor Liong v BUFFET LUNCH COLD Marron & avocado cannelloni, green zebra tomatoes, ajoblanco : Miguel Maestre Drunken chicken, aged rice wine & ginger : Victor Liong HOT Arroz con Costillas pork ribs & belly, marina almond picada : Miguel Maestre Cantonese style steamed barramundi, shiitake mushroom, ginger, spring onion : Victor Liong Coriander & pepper corn rubbed beef fillet, crisp shallots, snap pea & sprouts SIDES Ensalada broccoli crudo, burrata, spring onion oil : Miguel Maestre v lg Raw Asian green & rice salad, omelettes, toasted sesame, ginger & black vinegar dressing v DESSERT & CHEESE Dark chocolate tart, cherry cheesecake : Darren Purchese Mango pudding, passionfriut & lychees : Victor Liong Lemon grass sorbet with star anise meringue A selection of Artisan cheese from Victorian Farms, apple paste, rhubarb gel, crisp pears, lavosh crackers LATER IN THE DAY Empanadillas - quail egg, confit chicken, morcilla, chipotle romesco : Miguel Maestre Sichuan spiced lamb slider, pickled fennel & coriander : Victor Liong BBQ pork bun, chilli, crisp green onion 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 PADDOCK CLUB ON ARRIVAL Olive Esferas & rosemary blossom : Miguel Maestre Ocean trout rillettes wrapped in smoked salmon, toasted brioche : Jacques Reymond BUFFET LUNCH COLD Cobia Peruvian ceviche, gold beetroot, scampi caviar Azul : Miguel Maestre Chicken au citron en escabeche - Lemon chicken & escabeche of vegetables - Jacques Reymond HOT Paella a la Maestre 2018 chicken, free range chorizo, Eden black mussels : Miguel Maestre Australian mushroom paella, padrón peppers, truffle mayonesa : Miguel Maestre lg Brasied prime Angus beef & Hereford beef cheek, potato mousseline, Grandmother garnish : Jacques Reymond Slow cooked salmon, tomato & fennel braise, Pernod, skin chip SIDES DESSERT & CHEESE Ensalata romaine, buttermilk emulsion, pan crujiente : Miguel Maestre v lg Green & butter beans with seeded mustard & radicchio butter v lg White chocolate, toasted sesame, yuzu & lychee : Darren Purchese Pots of orange sorbet, champagne meringue, freeze dried oranges Apple & ginger éclair with crème fraîche frosting A selection of Artisan cheese from Victorian Farms, apple paste, rhubarb gel, crisp pears, lavosh, crackers LATER IN THE DAY Mc Foie Burger - Blackmore wagyu & manchego 6 months DOP : Miguel Maestre Goujonnettes of deep sea rockling, crumbed & fried, sauce tartare : Jacques Reymond Slow cooked lamb shoulder & goats cheese sausage roll, homemade mint 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 Sunday PADDOCK CLUB ON ARRIVAL Gaspacho Andaluz, king crab : Miguel Maestre Quail larb served on cosberg lettuce : Adam D Sylva BUFFET LUNCH COLD Jamon iberico pata negra, pan con tomate, ox heart tomato, sourdough, black salt : Miguel Maestre Yellow fin tuna, pomegranate, ginger, coriander, ponzu, green chilli pappadam : Adam D Sylva HOT Seafood paella a la Arroz con bogavante Tasmanian lobster, calamari, diamond clams : Miguel Maestre lg Australian mushroom paella, padrón peppers, truffle mayonesa : Miguel Maestre v lg Grilled O Conner beef tenderloin gribiche & green peppercorn sauce : Adam D Sylva lg Char grilled chermoula roasted chicken, charred broccolini, black barley, tahini & barberries SIDES DESSERT & CHEESE Roasted heirloom corn, padron peppers, chimichurri, manchego, hazelnuts : Miguel Maestre v lg Seasonal leaf salad, tarragon dressing, peas, radish & wild flowers The Crazy Bull prickly pear mousse, tequilla jelly : Darren Purchese Pots of mango sorbet, sesame praline shards & white chocolate Churros con chocolate : Miguel Maestre A selection of Artisan cheese from Victorian Farms, apple paste, rhubarb gel, crisp pears, lavosh, crackers LATER IN THE DAY Empanadillas - quail egg, confit chicken, morcilla, chipotle romesco : Miguel Maestre Charcoal brioche prawn roll preserved lemon aïoli, Coda slaw : Adam D Sylva Beef rendang daube, cucumber yogurt & coriander 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 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