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Ajay's Classic Caesar salad with a tangy traditional Caesar dressing
Baby chat potatoes, with bacon and a chive, semi dried tomato and sour cream dressing
Baby spinach leaves tossed with roast sweet potato with toasted pinenuts and a red wine honey dressing
Braised lamb rump with seasonal root vegetables in a rich lamb sauce finished with torn parsley
Chicken buffet selection platter with marinated chilli chicken, and a chicken with pistachio roulade on a bed of rocket and slow roasted tomatoes
Chickpea vegetable balls with toasted nuts in a chilli sauce on an Indian style saffron rice with dried fruits (Vegan)
Dolmade style cabbage leaves filled with minced pork, oregano and parmesan topped with a herby crust on a seasonal lettuce and salad vegetables
Fetta and fine herb croquettes served on a compote of multi colored peppers, eggplant, chillies and tomato
Greek style lamb and mixed herb keftedes accompanied by “dirty” lemon rice and lentils, and thick traditional tzatziki
Lime and mango marinated chicken fillets medallions on a wild rice and green bean salad with mango chutney
Marinated chicken tenderloins with chilli and coriander on coconut rice with pappadums and sweet chilli jam
Medallions of beef fillet served on slow roasted tomatoes and smashed chat potatoes with a horseradish jus
Middle eastern fattoush salad on pita crisps with capsicums, fresh herbs, iceberg and an olive oil, citrus dressing
Poached Atlantic Salmon fillets on a salad of vegetable threads served with a spiced tomato mayonnaise
Poached ginger rockling fillets on an orange and chervil cous cous salad with a creamy citrus vinaigrette
Ratatouille filled cannelloni with melting cheddar on a bed of spinach
Satay beef fillet salad on an oriental style coleslaw topped with roasted peanuts and a soy palm sugar dressing
Segmented seasonal fruit and Australian Farmhouse cheese and cracker platter
Southern Indian Butter chicken accompanied by saffron almond rice
Spirali pasta tossed with baby corn, snow peas, cherry tomatoes and a tomato mayonnaise
Thai green vegetable curry in a coconut cream on fragrant rice (Vegan)
Traditional Greek Salad with Bulgarian Feta, crisp iceberg lettuce, tomato, cucumber, olives and a lemon oregano dressing
Veal scaloppini in a mushroom sauce with herb buttered fettuccini noodles
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