SOUP
Butternut pumpkin with ginger & chilli honey with a dukkah tuile
Fresh tomato with rocket pesto & deep fried basil (delicious with fresh prawns added)
Spiced lentil soup with gluten-free tuile
Potato, leek and rocket soup
COLD ENTREES
Smoked salmon, dill, horseradish and caper salad
Hot-smoked ocean trout with pink grapefruit and avocado salad
Fresh prawn on millet, zucchini, spinach, pepita and chick pea salad
Chicken san choy bau with hoisin dressing
Pink prawn, fennel and walnut salad
Avocado and tomato remoulade
Duck breast with Asian salad and red paw paw, and a sesame dressing
Spiced beef and quinoa rice paper rolls with tamarind sauce
Pink prawn & avocado salad with a tiny polenta & caper muffin
HOT ENTREES
Cumin-spiced chicken skewers with orange & lentil salad
Grilled prawns with tomato beurre blanc & parslied rice
Braised tiger prawn with chermoula butter on shaved onion, lemon and chilli cous cous
Steamed kingfish, flathead or whiting with sauce vierge
Prawn & salmon coconut curry with mango salsa
Marinated kingfish parcels with Thai chilli dressing
Mushroom risotto cakes with beetroot, cardamon, orange and tomato salad
Grilled tuna steaks with warm potato salad and fresh herbs
MAIN COURSE
Lamb racks with caramelised carrot, potato au gratin and asparagus
French lamb cutlets with baby potato, mixed vegetable tagine & mint yoghurt
Chicken supreme on a bed of spiced dahl, green lentils and broccolini
Mustard beef fillet on a potato cake with mushroom cream and asparagus
Sliced Angus beef fillet with fondant potatoes, burnt butter beans, broccolini & almond flakes, slow-roasted truss chery tomatoes with a bearnaise sauce
Maple sweet & sour Atlantic salmon with chilli, roast pumpkin, balsamic & pepitas, baby potato & sugar peas
Duck leg confit with sour cherry sauce and rosemary & thyme roast potato slices
Grilled fillet steak with orange hoisin sauce on a bed of grilled zucchini and yellow squash, with bowls of tamari (wheat-free soy), sesame and spring onion roast potatoes
Feta and lemon lamb cutlets with cous cous and ratatouille
Crispy skinned chicken with prosciutto-wrapped greens, glaze and marscapone mash
Coconut milk poached salmon with spiced veloute, caramelised onion puree & deep-fried sage served with mash and chilli broccoli
French lamb cutlets with roast beetroot, broccoli and mint & parsley salsa verde, served with a little cauliflower cheese tart
Spiced buttered chicken breast with rice, baked spiced butternut with lime roasted almonds and green chilli
Grilled fillet steak with baby cos lettuce, crisp bacon, glaze, slow roasted truss cherry tomatoes served with bowls of olive oil and herb-crushed baby potatoes
Grilled fillet steak with tarragon bearnaise, served with mushroom and tomato kebabs and rosemary potatoes
Grilled fillet steak with fondant potatoes, red wine glaze, asparagus and beans, topped with toasted almond flakes
Pepper steaks with mushroom sauce, creamy mash and sugar snap peas
Grilled fillet steak with orange hoisin sauce on a bed of grilled zucchini and yellow squash, with bowls of tamari (wheat-free soy), sesame and spring onion roast potatoes
VEGETARIAN
Honeyed sweet potato, baby spinach & chick pea casserole
Spiced ratatouille casserole with curry leaf and basmati rice
 
EXTRA GREENS (Additional cost of $2.50 per head + GST)
French beans with grilled chopped almonds and diced tomatoes
Broccolini, red capsicum and chilli rings
Grilled asparagus and shaved zucchini with cherry tomatoes and grilled haloumi
Mixed peas with wilted spinach
CHEESE AND FRUIT
Select our platters or individual plates of cheese and fruit
COSTS FOR BOARDROOM LUNCHES – 2022
Combination 1
Main Course, Cheese, Fruit and Chocolates
Cost of food only – $46.00 per head + GST
Combination 2
Entrée, Main Course, Cheese, Fruit and Chocolates
Cost of food only – $62.00 per head + GST