Buffet Menu 

Section 1 - Meats
Topside of Beef Rolled in Grain Mustard, Thyme & Juniper Jus
Leg of Amelia Park Lamb with Lemon, Rosemary & Wild Garlic Marinade
Home Roasted Leg Ham with Sticky Organic Marmalade & Brown Sugar Glaze
Slow Cooked Gin Gin Pork Loin with Sea Salt Crackling & Sour Apple Compote
Turkey Breast with Chestnut, Apricot & Sage Stuffing

Section 2 – Hot Accompaniments
Gratin Dauphinoise with Gruyere Crust & Garlic Cream
Crisp Roasted Royal Blues with Fresh Herbs & Sea Salt
Braised Red Fir Potatoes with Onion & Lemon Thyme Butter
Baby Leek & Spinach Mash with Ashford Cheddar
Roasted Root Vegetables with Rosemary & Extra Virgin Olive Oil
Steamed Medley of Seasonal Vegetables
Layered Potato Bake with Smoked Bacon, Leeks & Cheese
Baked Cauliflower & Broccoli with English Mustard & Vintage Cheese Sauce

Section 3 – Classic Buffet Dishes – From the Hot Servery
Vegetarian Lasagne, Parmesan Cheese (V)
Polenta Crusted Snapper Fish Cake, Minted Pea Puree
Cajun Chicken Pieces, Sour Cream & Lemon Mint
Lamb Rogan Josh, Braised Saffron Pilaf, Pappadums
Beef & Mushroom Hot Pot, Sliced Potato Top
Slow Cooked Chicken Cacciatore
Seafood Mornay, Lemon Extra Virgin Olive Oil & Sea Salt Crumble
Mixed Bean, Sweet Potato & Pumpkin Ragout (V)
Thai Green Chicken Curry, Lemon Scented Jasmine Rice, Prawn Crackers
Penne Arrabiata, Chorizo Sausage, Black Olives & Mushroom
Chilli Con Carne, Toasted Corn Chips, Sour Cream
Beef Stroganoff, Paprika, Mushroom & Sour Cream 

Section 4 – From the Larder - Served in bowls
Mixed Green & Herb Leaf Salad, Wholegrain Mustard Dressing (C)
Classic Caesar with Ciabbata Croutes, Crisp Pancetta & Free Range Egg (C)
Sushi Rice Salad with Wasabi, Ginger & Coriander Dressing (C)
Tomato, Red Onion, Greek Feta & Kalamatta Olives with Lemon & Oregano Oil (C)
Warm Sea Salt & Black Pepper Roasted Baby Potatoes with Minted Sour Cream (H)
Eastern Spiced Bulgar Wheat with Green Tea Soaked Sultanas and Sweet Pimentos (C)
Hokkien Noodles, Bean Sprout, Carrot, Spring Onion with Orange, Soy & Sweet Chilli (C)
Panzanella Salad, Red Wine & Confit Garlic Dressing (C)
Roasted Kumera Potato, Butternut Squash & Rosemary (H)
Radicchio, Wild Rocket & Shaved Parmesan with Aged Balsamic (C)
Red Chard, Beetroot & Carrot with Toasted Sesame Seeds (C)
Hot Buttered New Potatoes, Chives (H)
Homecut Royal Blue Potato Wedge Tossed in Cumin and Mild Chilli Seasoning (H)

Section 5 – Desserts – Served to tables
Pear & Ginger Crumble, Double Choc Ice Cream
Sticky Toffee Pudding, Butterscotch Sauce, Rum & Raisin Ice Cream
Mixed Berry Cheesecake, Chocolate Syrup, King Island Cream
Tropical Fruit Salad, Angostura Bitters Syrup, Blood Orange Sorbet
Bitter Chocolate Cake, Honeycomb Cream, Pressed Raspberries
Vanilla Bean Panacotta, Spiced Rhubarb Compote, Ginger Bread Biscuit
Upside Down Honey & Lemon Cheesecake, Anzac Crumble (served in a glass)
Blueberry Frangipani Tart, Kiwi Fruit Coulis, Clotted Cream
Tropical Fresh Fruit Pavlova, Couverture Chocolate Curls
Lemon, Lime Brulee, Mixed Berry Compote
Duo of Fruit & Cheese Platter to Tables