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
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
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
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
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