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Menus:
Buffet
- Roasted mini Tuna fillets on a bed of green beans and roasted capsicum
with an olive tapenade mayonnaise
- Smoked chicken fillets sliced over a chiffonade of cos lettuce salad
with cured bacon, wedges of free range egg and Caesar dressing
- Peking style duck breast tossed with snow peas and bean sprouts
on glass noodles with our plum sauce based dressing
- Thai style salmon, crab and fish cakes with lemongrass and oriental
spices on a salad of baby corn and sugar snap peas with a sweet
chili glaze
- Beef bourguignon - prime pieces of grain fed beef cooked in red
wine with bacon shallots and fresh field mushrooms
- Sauteed grain fed porterhouse with button mushrooms in a green peppercorn
sauce, with steamed long grain rice
- Grilled Tandoori Chicken breast mignons on coconut rice with pappadums
and yoghurt sauce
- Spring casserole of lamb fillet pieces with a seasonal selection
of vegetables in a rich natural lamb sauce with parsley dumplings
flakes
- Our house specialty
coq au vin – Moist tender chicken pieces
cooked in wine with onions, mushrooms and bacon, topped with
parsley and croutons
- Green Thai chicken curry made with our own green curry paste served
with steamed jasmine rice
- Moroccan tangine of lamb and chicken with root vegetables served
over preserved lemon cous-cous
- Fritters of goats cheese served on a green bean and roasted red
capsicum salad
- Grilled Cajun spiced tofu on a teriyaki dressed soba noodle salad
with pea shoots and cumin braised chickpeas
- Traditional Greek salad with Bulgarian Feta, crisp iceberg lettuce,
tomato, cucumber, olives and a lemon oregano dressing
- Ajay's Caesar salad
- Slow roasted tomato and bocconcine salad on mixed butter lettuce
leaves with torn basil and aged balsamic, olive oil dressing
- Spinach leaves with toasted slivered almonds tossed in an orange
vinaigrette
- Baby southern gold potato, bacon with a chive sour cream dressing
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