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

Tapas

• 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