Corporate Lunch
Corporate Lunches
For longer lunch breaks set menu is recommended, with a choice of 2 or 3 course menus.
Entrées
Soup
Thai style Pumpkin with Coconut Cream
Roasted Tomato Capsicum Soup with Shaved Parmesan and Basil Pesto
Creamy Potato, Leek and Bacon
Roasted Parsnip and Garlic Soup with Gorgonzola
Vegetarian
Braised Leek, Asparagus and Blue Cheese Tart with Rocket and Sticky Balsamic
Twice Baked Goats Cheese Soufflé with Toasted Walnut, Pear and Frisee salad Dressed with Vincotto
Grilled Asparagus on Broad Beans, Green Peas, Feta, Mint and Snow Pea Tendrils
Seafood
Eight S.A Oysters served Natural with Wakame and Pickled Ginger or Shallot and Red Wine Vinegar
Smoked Salmon, Crisp Filo and Rocket Stack with a Cucumber Yoghurt
Seared Marinated Prawns on a Carrot, Snow Pea and Herb Salad with Japanese Dressing
Crab and Avocado Timbale, Lime Aioli, Tomato Concasse with a citrus Beurre Blanc
Smoked Salmon on Corn, Capsicum and Dill Fritters, Crème Fraiche, salmon Roe and Chive Beurre Blanc
Poached Ocean Trout, Fennel, Orange, Spanish onion and Asparagus Salad
Seared Tuna, Green Beans, Roma Tomatoes, Coriole Olives, soft Boiled Egg and White Anchovies
Pan Seared Ocean Trout Fillets on Warm Kipfler Potato, Caper and Dill Salad with Salsa Verde
Prawn, Squid and Avocado Salad with Chilli Dressing
Grilled King Fish Fillets on Green Pea Puree with Wilted Snow Pea Tendrils, Crisp Pancetta and Lemon Butter Sauce
Chicken and Duck
Grilled Chicken Caesar Salad with Crispy Pancetta, Garlic Croutons and Shaved Parmesan
Grilled Duck Breast with Warm Salad of Asparagus, Rocket, Pear, Walnuts and a Gorgonzola Dressing
Chicken Breast, Avocado, Snow Pea Sprouts, Sugar Snap Peas, Ruby Grapefruit and Dukkah Crusted Feta
Confit Duck, Orange, Baby Beetroot, Shitake and Enoki Mushrooms and Rocket Salad
Meat
Marinated Thai Beef Salad with Mint, Coriander, Cucumber and Bean Shoots
Grilled Lamb and Goats Cheese Salad with crispy Pita Bread
Roma Tomato, Buffalo Mozzarella, Prosciutto and Sicilian Olive Salad
Mains
Vegetarian
Roast Pumpkin Risotto, Macadamia Crusted Pumpkin Wedges and shaved Parmesan
Potato Gnocchi with Toasted Walnuts, Baby Spinach and Taleggio
Roasted Beetroot, Goats Cheese and Caramelised Onion with Apple Balsamic
Seafood
Grilled Atlantic Salmon on Nicola Potato, Dill and Prosciutto Salad with Wholegrain Mustard Dressing
Pan Fried Barramundi on Creamed Parsnip Puree with Broccoli and Toasted Almonds
Pan Seared Ocean Trout Fillets with Warm Kipfler Potato, Caper and Dill salad with Salsa Verde
Star Anise and Orange Zest Barramundi on Seeded Mustard Potatoes, Asian Greens and Citrus Sauce
Baked Ocean Trout on a Warm Horseradish Kipfler Potato Salad, Beetroot Chips and a Lemon Beurre Blanc
Grilled Atlantic Salmon, Buttered Asparagus, Sugar Snap Peas and Broccolini with Spanish Onion and Capsicum Salsa
Chicken and Duck
Confit Chicken Maryland, Creamy Roast Garlic Mash, Baby Spinach and Orange Vincotto Glaze
Seared Chicken Breast on Tomato and Chive Israeli Cous Cous, Pesto and Parmesan
Crispy Duck Breast on Slow Braised Puy Lentils and Baby Carrots
Grilled Chicken Breast on Chickpea Roma Tomato and Rocket salad with Garlic and Avocado Oil Dressing
Confit Duck Leg on Creamed Leek with Chinese Broccoli
Baked Chicken Breast with Chorizo Roasted Tomato, Basil and Green Olive Sauce on Soft Polenta with Shaved Parmigiano Reggiano
Meat
Cumin Roasted Lamb Racks on pumpkin and sweet Potato Mash with Shiraz Glaze
Fillet of Beef with Puy Lentils, Mushrooms and Baby Spinach on Celeriac Mash
Pork Loin Cutlets with Apple, Fennel, Rocket and Sautéed Potatoes
Spring Lamb Racks on Peperonata with Zucchini and Eggplant
Beef Fillet on Potato Gratin served with Beef Glaze and Herb Butter
Lamb Cutlets on Rosemary Potatoes, Beans, Cherry Tomatoes and Balsamic Reduction
Pan Fried Venison Rump on Pea Puree with Roast Garlic and Thyme Butter, snow Pea Tendrils and Crisp Prosciutto
Desserts
Sticky Date Pudding with Pure Jersey Cream and Butterscotch Sauce
Lemon Curd Tart with Berries and Whipped Cream
Callebaut Chocolate Pots with Caramelised Orange Slices and Almond Bread
Sugar Roasted Stone Fruit with Meringues, Mascarpone and Macadamia Praline
Vanilla Bean Panna Cotta with Cinnamon and star Anise Infused Oranges and Saffron fairy Floss
* All Mains Served with Ciabatta Bread Rolls and Garden Salad
* Buffet style platters can be arranged on request
* For groups of 10 or more kitchen service is included.
* For groups less then 10, $33.00 per hour is charged where kitchen service staffing costs apply.
* Minimum of 8 people
* 2 Course Menu $51.50
* 3 Course Menu $59.90
For longer lunch breaks set menu is recommended, with a choice of 2 or 3 course menus.
Entrées
Soup
Thai style Pumpkin with Coconut Cream
Roasted Tomato Capsicum Soup with Shaved Parmesan and Basil Pesto
Creamy Potato, Leek and Bacon
Roasted Parsnip and Garlic Soup with Gorgonzola
Vegetarian
Braised Leek, Asparagus and Blue Cheese Tart with Rocket and Sticky Balsamic
Twice Baked Goats Cheese Soufflé with Toasted Walnut, Pear and Frisee salad Dressed with Vincotto
Grilled Asparagus on Broad Beans, Green Peas, Feta, Mint and Snow Pea Tendrils
Seafood
Eight S.A Oysters served Natural with Wakame and Pickled Ginger or Shallot and Red Wine Vinegar
Smoked Salmon, Crisp Filo and Rocket Stack with a Cucumber Yoghurt
Seared Marinated Prawns on a Carrot, Snow Pea and Herb Salad with Japanese Dressing
Crab and Avocado Timbale, Lime Aioli, Tomato Concasse with a citrus Beurre Blanc
Smoked Salmon on Corn, Capsicum and Dill Fritters, Crème Fraiche, salmon Roe and Chive Beurre Blanc
Poached Ocean Trout, Fennel, Orange, Spanish onion and Asparagus Salad
Seared Tuna, Green Beans, Roma Tomatoes, Coriole Olives, soft Boiled Egg and White Anchovies
Pan Seared Ocean Trout Fillets on Warm Kipfler Potato, Caper and Dill Salad with Salsa Verde
Prawn, Squid and Avocado Salad with Chilli Dressing
Grilled King Fish Fillets on Green Pea Puree with Wilted Snow Pea Tendrils, Crisp Pancetta and Lemon Butter Sauce
Chicken and Duck
Grilled Chicken Caesar Salad with Crispy Pancetta, Garlic Croutons and Shaved Parmesan
Grilled Duck Breast with Warm Salad of Asparagus, Rocket, Pear, Walnuts and a Gorgonzola Dressing
Chicken Breast, Avocado, Snow Pea Sprouts, Sugar Snap Peas, Ruby Grapefruit and Dukkah Crusted Feta
Confit Duck, Orange, Baby Beetroot, Shitake and Enoki Mushrooms and Rocket Salad
Meat
Marinated Thai Beef Salad with Mint, Coriander, Cucumber and Bean Shoots
Grilled Lamb and Goats Cheese Salad with crispy Pita Bread
Roma Tomato, Buffalo Mozzarella, Prosciutto and Sicilian Olive Salad
Mains
Vegetarian
Roast Pumpkin Risotto, Macadamia Crusted Pumpkin Wedges and shaved Parmesan
Potato Gnocchi with Toasted Walnuts, Baby Spinach and Taleggio
Roasted Beetroot, Goats Cheese and Caramelised Onion with Apple Balsamic
Seafood
Grilled Atlantic Salmon on Nicola Potato, Dill and Prosciutto Salad with Wholegrain Mustard Dressing
Pan Fried Barramundi on Creamed Parsnip Puree with Broccoli and Toasted Almonds
Pan Seared Ocean Trout Fillets with Warm Kipfler Potato, Caper and Dill salad with Salsa Verde
Star Anise and Orange Zest Barramundi on Seeded Mustard Potatoes, Asian Greens and Citrus Sauce
Baked Ocean Trout on a Warm Horseradish Kipfler Potato Salad, Beetroot Chips and a Lemon Beurre Blanc
Grilled Atlantic Salmon, Buttered Asparagus, Sugar Snap Peas and Broccolini with Spanish Onion and Capsicum Salsa
Chicken and Duck
Confit Chicken Maryland, Creamy Roast Garlic Mash, Baby Spinach and Orange Vincotto Glaze
Seared Chicken Breast on Tomato and Chive Israeli Cous Cous, Pesto and Parmesan
Crispy Duck Breast on Slow Braised Puy Lentils and Baby Carrots
Grilled Chicken Breast on Chickpea Roma Tomato and Rocket salad with Garlic and Avocado Oil Dressing
Confit Duck Leg on Creamed Leek with Chinese Broccoli
Baked Chicken Breast with Chorizo Roasted Tomato, Basil and Green Olive Sauce on Soft Polenta with Shaved Parmigiano Reggiano
Meat
Cumin Roasted Lamb Racks on pumpkin and sweet Potato Mash with Shiraz Glaze
Fillet of Beef with Puy Lentils, Mushrooms and Baby Spinach on Celeriac Mash
Pork Loin Cutlets with Apple, Fennel, Rocket and Sautéed Potatoes
Spring Lamb Racks on Peperonata with Zucchini and Eggplant
Beef Fillet on Potato Gratin served with Beef Glaze and Herb Butter
Lamb Cutlets on Rosemary Potatoes, Beans, Cherry Tomatoes and Balsamic Reduction
Pan Fried Venison Rump on Pea Puree with Roast Garlic and Thyme Butter, snow Pea Tendrils and Crisp Prosciutto
Desserts
Sticky Date Pudding with Pure Jersey Cream and Butterscotch Sauce
Lemon Curd Tart with Berries and Whipped Cream
Callebaut Chocolate Pots with Caramelised Orange Slices and Almond Bread
Sugar Roasted Stone Fruit with Meringues, Mascarpone and Macadamia Praline
Vanilla Bean Panna Cotta with Cinnamon and star Anise Infused Oranges and Saffron fairy Floss
* All Mains Served with Ciabatta Bread Rolls and Garden Salad
* Buffet style platters can be arranged on request
* For groups of 10 or more kitchen service is included.
* For groups less then 10, $33.00 per hour is charged where kitchen service staffing costs apply.
* Minimum of 8 people
* 2 Course Menu $51.50
* 3 Course Menu $59.90
