Buffet Menu
- Tender veal fillet with roast capsicum and caramelised onion relish
- Spinach and ricotta ravioli with tomato and eggplant salsa
- Lightly crumbed tenderloin of chicken
- Roasted pork racks, with rhubarb and apple sauce
- Chargrilled marinated roasted vegetables
- Greek salad
- Caesar salad
- Roasted chat potatoes with parsley butter
- Barramundi fillet parcels wrapped in prosciutto and served with a mediterranean salsa