Buffet

Buffet

  • Price based on a minimum of 30 guests
  • Includes a chef, catering assistants & wait staff for a 5-hour duration, cutlery, crockery for the table settings and all kitchen equipment

Canapés

  • House smoked sirloin on crispy lotus root, tamarind & shallot purée, micro coriander
  • Tartlet of carrot purée & labneh w/ toasted bulgar wheat & torched mandarin
  • Mini lebanese lamb, cumin & pine nut pizzas w/ pomegranate molasses
  • Baked mini jacket potatoes w/ crispy bacon, cheese, sour cream & chives GF

Tapaas

  • Grilled & marinated vegetables w/ frittata & olives V
  • Australian smoked salmon W/ sour cream, spanish onions, capers, lemon & rocket GF
  • Jamón serrano w/ gherkins, relish & sourdough
  • Arancini served w/ garlic aioli

Salads

  • Ancient grains, roast sweet potato, green beans, currants, apricots & herbs
  • Charred chorizo w/ baby potatoes, sweet corn, basil & roasted capsicum GF DF
  • Roast pear, shaved fennel, orange, rocket & walnut salad GF VEGAN

Hot

  • Spanish baked fish fillets w/ sautéed greens & romesco sauce GF
  • Argentinian chimichurri marinated & grilled chicken GF Plus, your choice of roast from the following options, carved for your guests:
  • Porchetta – rolled & slow roasted pork belly stuffed w/ rosemary & garlic stuffing
  • Butterflied african berbere spiced leg of lamb w/ harissa yoghurt & pomegranate seeds
  • Chargrilled brisket w/ bourbon glaze, watercress, radish & caramelised shallots

Sides

  • Broccolini & caramelised butternut pumpkin GF
  • Roasted baby potatoes, maldon sea salt & native thyme GF
  • Artisan breads & Victorian olive oil

Dessert

  • Cardamom & orange spiced dark chocolate brownies
  • Ricotta, honey, almond & pistachio tartlet
  • Orange & poppy seed
  • Tropical fruit selection w/ local fresh berries GF

  @ $76.50 per person (minimum 30)