conferences and events - @racv...super bowl of chickpea, cauliflower fritters, spiced sweet potato,...

ABOUT USOur range of catering options can be tailored to suit any event. Choose from full and half-day delegate packages

including: breakfast, plated selections, grazing trays, canapé menus, custom buffets and beverages.

RESPONSIBLE SERVICE OF ALCOHOLRACV Royal Pines Resort is committed to patron care and adheres completely with the Liquor Act with regards

to responsible service of alcohol. The Act states ‘All licensees, nominees and staff of licensed premises have a

responsibility to ensure that liquor is sold and supplied to patrons in a responsible manner’. It is also an offence to

supply liquor, allow liquor to be supplied to or consumed by a person whom is under the age of 18 years, or whom

is unduly intoxicated. We thank you in advance for your support throughout your event.

SPECIAL DIETARY REQUIREMENTSLow dairy = ld

Low gluten = lg

Vegetarian = v

Although every possible precaution has been taken to ensure that these menu items are allergen free, certain items

may still contain traces of allergic ingredients as they are prepared in facilities that also process milk products, egg

products, gluten containing products, fish, crustacean, soybean, sesame seeds and nut products. Gluten free and

dairy free meals also cannot be guaranteed. However, requests for meals which are low gluten and low dairy can

be accommodated. Your Event Coordinator will be available prior to your event to discuss any of these special

dietary requirements with you.

Please note, RACV Royal Pines Resort will cater to special dietary requirements that are for medical and/or religious

reasons only. This does not include lifestyle or fad diets. A full list of dietary requirements is required one week

prior to your event in an easy to read format. Should a guest be allergic to a variety of foods, this list should also

contain exactly what they can eat to avoid disappointment.

EVENT AND SERVICE FEES CONFERENCE PACKAGES REQUIRE A MINIMUM OF 30 PEOPLE

MINIMUM CATERING NUMBERS FOR ANY EVENT/FUNCTION ARE 30 PEOPLE

Sit down buffet lunches are available with a charge of $5.00 per person

A minimum spend is required for all Cash Bars (bar service only) and Beverages on Consumption

The difference of any minimum spends not met will be charged to the clients master account

Please discuss your specific event details with your Sales Manager or Event Coordinator who will be able to

advise minimum spends required for your event

Multi-choice menus are available with a 25% labour fee and subject to Executive Chef approval

Events that are catered for or continue after midnight attract a $3.50 per person charge, based on confirmed

final numbers

All prices and beverage selections are correct at the time/date of publication, however RACV Royal Pines Resort

reserves the right to change prices and content without notice due to market conditions

All food and beverage consumed in meeting rooms, restaurants, bars, public and function areas must only be

that which the Resort has provided. External food and beverage is not permitted

Events held on Public Holidays attract a 15% service fee

3

B R E A K F A S T

4

B R E A K F A S T MINIMUM 30 GUESTS

CONTINENTAL BUFFET BREAKFAST $25.50 per person

Little Cavendish banana muffin, wattle seed frosting (v)

Buttery croissants with preserves (v)

Dusted sweet Danish (v)

Fruit compote with quinoa and rolled oat parfait (v)

House made coconut granola, vanilla seed infused yoghurt (v)

Assortment of packaged cereals with chilled milk selection

Fruits of the season, cut and whole (ld, lg, v)

Cold cuts, cheeses and crisp bread

BEVERAGES

Chilled juices

Just brewed coffee and tea selection

PLATED BREAKFAST $38.50 per person

PRESENTED TO THE TABLE






PRESENTED TO THE INDIVIDUAL

Alternate serve selection $3.00 per person

Your choice of one of the below:

Breakfast classic with scrambled eggs finished with sour cream and chives, organic sour dough,

thick cut bacon, scorched tomato and hash brown potatoes

Two poached eggs, sea salt and cracked pepper on chick pea fritters, rocket and crushed avocado (v)

Eggs in the ‘Florentine’ style on wholemeal muffins, wilted spinach and toasted pepita hollandaise (v)

Gruyere cheese omelette, toasted brioche and trussed roast tomatoes (v)

Poached eggs, truffle duck brioche toasty, asparagus and hollandaise

Super bowl of chickpea, cauliflower fritters, spiced sweet potato, young kale, red quinoa,

crushed avocado, watercress and activated almonds (ld, lg, v)

Apple crumble waffles with organic agave syrup and cinnamon whipped butter (v)

BEVERAGES

Chilled juices


Low dairy = ld | Low gluten = lg | Vegetarian = v

5

B R E A K F A S T

BUFFET BREAKFAST $40.50 per person

COOL SELECTION






Assortment of packaged cereals with chilled milk selection (v)

Fruits of the season, cut and whole (ld, lg, v)

Cold cuts, cheeses and crisp bread

HOT SELECTION

Bacon rashers (ld)

Veal chipolata sausages

Scorched herbed tomato (v)

Sautéed mushrooms (v)

Hash brown potatoes (v)

EGG SELECTION

Your choice of one of the below:

Scrambled finished with sour cream and chives (v)

Traditional fried sunny side up eggs (v)

Poached eggs (v)

BEVERAGES

Chilled juices



6

B R E A K F A S T

STAND UP BREAKFAST $33.00 per person

Inclusive of beverages and your choice of 2 sweet and 2 savoury items:

SWEET SELECTION

Acai, coconut and blueberry smoothie (v)

Nutella cruffin (v)

Skewered fruits of the season with honeycomb yoghurt dipper (lg, v)




SAVOURY SELECTION

Croque-monsieur jaffle

Breakfast brioche slider with green onion omelette and bacon jam

Open smoked salmon bagel, acidulated cream, horseradish and dill

Roasted mushrooms, taleggio cheese on roesti (lg, v)

Spinach and fetta pide (v)

Individual super bowls of chick pea, cauliflower fritters, spiced sweet potato, young kale, red quinoa,

crushed avocado, watercress and activated almonds (ld, lg)

BEVERAGES

Chilled juices


ENHANCEMENTS Whole fruits of the season, 24 pieces (ld, lg, v) $50.00 per bowl

Additional items from “Refreshment Breaks” $5.50 per item

FUSION JUICES

Select any one juice variety: $6.00 per person

Reviver – rockmelon, orange, pineapple, strawberry

Energizer – watermelon, orange, apple, strawberry

Bliss – pineapple, mango, banana, orange

Berry tang – mandarin, raspberry, blackberry, strawberry, apple

Detox – beetroot, celery, apple, ginger

Fresh boost – raspberry, strawberry, apple


7

C O N F E R E N C ED AY PA C K A G E S

8

C O N F E R E N C E D A Y P A C K A G E SMINIMUM 30 GUESTS

Available as Full Day or Half Day packages

Arrival tea and coffee

Our inclusive morning and afternoon refreshments

Your custom designed buffet lunch

Plenary room hire and set up including whiteboard, flipchart, pads, pens, water and mints

For half day conference package please remove morning or afternoon refreshments

Minimum 30 guests for any individual meal breaks

REFRESHMENT BREAKS Inclusive of just brewed coffee and tea selection, orange juice and botanical water

Your choice of 2 items from the options below:

SWEET OPTION

Hand crafted macarons, colours to suit your theme (v)

Cherry almond Florentines (v)

Sour cherry Manjari chocolate brownie (v)

Flourless orange almond sesame cake (lg, v)

Nutella cruffin

Salted caramel protein slice

Real big triple chocolate chip cookies (v)

Iced donut selection (v)

Little apple crumble cupcake (v)

Lightly spiced carrot cake with pecan nut frosting (v)

Rocky road with candied ginger, toasted macadamia and marshmallow (lg, v)

Passionfruit curd tarts with scorched meringue (v)

Classic traditional scones, lashings of cream and conserves (v)

Biscuit selection, three to a serve (v)


FRUIT OPTION

Chilled cut fruits of the season, three pieces to a serve (ld, lg, v)

Strawberries with Valrhona chocolate pots (v)

Pineapple chunks with brown sugar yoghurt dipper (lg, v)

Passionfruit yoghurt granola trifle (lg, v)

A bowl of whole fruits of the season, two to a serve (ld, lg, v)

Berry and cashew protein sphere (lg, v)

Dried fruits and nuts cluster bar (lg, v)

Acai, coconut and blueberry smoothie (lg, v)

Skewered fruits of the season with honeycomb yoghurt dipper (ld, lg, v)

Fruit compote with quinoa and rolled oat parfait (ld, lg, v)


8 9

C O N F E R E N C E D A Y P A C K A G E S

SAVOURY OPTION

Baked croissant filled with tomato and cheese (v)

Lamb and rosemary pie

Mini quiche assortment

Savoury cheese scone with herb butter (v)

Pumpkin, fetta and pine nut quiche (v)

Little beef pies with our own tomato ketchup

Pumpkin and roasted almond samosa (v)

Little sausage rolls with tomato sauce

Mac and cheese croquette, bull dog dip (v)

Salt and pepper squid with chilli bean mayonnaise

Falafel, sumac yoghurt (v)

Chicken and chive mayonnaise open sandwich

Smoked salmon and horseradish on rye

Roasted vegetable melt on sourdough (v)

Three dips and vegetable crudités (ld, lg, v)

DIETARY REQUIREMENTS

A daily changing option will be available to all pre-advised dietary groups and will be labelled or individually plated accordingly

ENHANCEMENTS

Arrival tea and coffee $4.00 per person

Continuous tea and coffee $60.00 per station

Additional items from “Refreshment Breaks” $5.50 per item

ESPRESSO COFFEE CART

Half Day $300.00

Full Day $400.00

Small coffee $4.50 per coffee

Large coffee $5.00 per coffee

FUSION JUICES








PERSONALISED LOGO

Five day notice period applies with minimum 30 item order

Company logo on chocolate plaques to enhance your refreshment breaks from $4.50 per piece


10

C O N F E R E N C E D A Y P A C K A G E S STAND UP LUNCH SELECTIONS

All lunch menus are inclusive of cool or hot lunch and our daily changing signature hand crafted dessert, orange

juice, botanical water, just brewed coffee and selection of teas

COOL LUNCH

Please choose three items from our salad selections and three from the cool selections

HOT LUNCH

Please choose three items from our salad selections, two items from the hot selections and one from vegetarian

selections

PICNIC LUNCH BOXES

Please choose two items from our salad selections and two items from the cool selections

All lunch boxes contain crunchy apple, giant cookie, refresher towel, napkin, takeaway cutlery and bottle of water

May be substituted for lunch in conference day package

CREATE YOUR OWN LUNCH

OUR SALADS

Korean slaw with sprouts, shoots, pickles and sweet soy dressing (ld, v)

Young spinach, semi dried tomatoes, toasted hazelnut and avocado dressing (ld, lg, v)

Orecchiette pasta, broccoli, feta, preserved lemon and crushed green olives (v)

Sweet potato, endive, cashews with caramelised eggplant and drained yoghurt (lg, v)

Raw zucchini, rocket, toasted almonds, lemon, mint and ricotta (lg, v)

Shaved roasted beetroot, candied walnuts, flat parsley, goat cheese and fresh horseradish (lg, v)

Deconstructed Caesar salad with Grana Padano, boiled egg, bacon crumble,

anchovies, croutons and herb dressing

Turmeric cauliflower, green peas, lentils and toasted cumin seed yoghurt (lg, v)

Poké bowl of red sushi rice, spicy kewpie, seaweed, edamame and black sesame (ld, lg, v)

Red and white quinoa, pistachio, currents, mint, parsley and za’atar spiced vinaigrette (ld, lg, v)

Pearl barley, peppers, Roma tomato and cucumber, spiced haloumi and sunflower seeds (v)

Roasted butternut pumpkin, pepita seeds, cumin and walnut oil (ld, lg, v)

Garden greens, selection of toppings on the side and house dressing (ld, lg, v)

Little potatoes, fennel seed dressing with soft feta crumble (lg, v)

Select heritage tomatoes, sea salt and cracked pepper, basil pesto and olive oil (ld, lg, v)

Super green salad of edamame soya beans, garden peas, beans, sugar snaps and rocket (ld, lg, v)

Salad of sweet corn, broccoli, cauliflower, black bean and pea shoots with coriander and lime (ld, lg, v)

Rice noodles, fragrant herbs, pickled vegetables and chilli palm sugar dressing (ld, lg, v)

Roast beetroot and fennel salad, blue cheese, spinach and candied walnuts (lg, v)

Organic red and white quinoa salad with carrots, roasted almonds, pomegranate and mint (ld, lg, v)


10 11

C O N F E R E N C E D A Y P A C K A G E S COOL SELECTIONS

OPEN SANDWICHES

Tomato, basil and fior di latte sourdough melts (v)

Slow roasted Wagyu beef on rye with zucchini pickle and watercress

Smoked ham, dark rye with fennel pickle, tarragon and Dijon mustard mayo

Flaked salmon, salsa verde, pickled beetroot and capers

Roast pumpkin, charred onion oak leaf lettuce and ricotta cheese (v)

CLOSED SANDWICH

Your choice of white or multigrain breads

Thick cut cheddar cheese and piccalilli (v)

Smashed egg, baby spinach and lemon mayonnaise (v)

Rare roasted beef, tomato, mustard and caramelised onion

Poached chicken, bacon and celery with parsley mayonnaise

Ham, Swiss cheese and honey mustard

WRAPS

Falafel, hummus, tabouli and iceberg lettuce (v)

Byron Bay salumi, onion jam, roasted capsicum, provolone cheese and wild rocket

Charred lamb, crushed chickpea, spicy slaw and smoked paprika labna

Mediterranean wrap filled with minted ricotta, avocado and eggplant (v)

BLAT – bacon, lettuce, avocado and tomato

QUICHES

Tandoori chicken topped with house made mango chutney

Paprika salmon with chorizo, fire roasted red capsicum and goats cheese

Four cheeses with minted peas (v)

Spinach, feta and nutmeg quiche (v)

Classic leek and bacon quiche


12

C O N F E R E N C E D A Y P A C K A G E S HOT SELECTIONS

FISH

Salmon, crispy skinned with spicy tomato sauce, lemon and chive crème (lg)

Caramelised black kingfish with miso, honey, hot mustard on bay leaf scented rice

Goan fish curry finished with tamarind and coconut cream

Steamed fish fillets, tamari, ginger and green onions (lg)

BEEF

Marinated beef skewers, chimichurri and saffron pickled onions (lg)

Slow cooked and seared beef skirt on sweet potato puree, sarsaparilla BBQ sauce

Baked veal and pancetta meatballs, borlotti bean cassoulet (lg)

Black pepper stir-fried beef with egg fried rice (lg)

CHICKEN

Panko chicken katsu curry with fukujinzuke pickle and steamed rice

Korean chicken thigh cutlets with kimchi aioli (lg)

Chicken drumsticks tagine with giant cous cous, preserved lemon, pine nuts and parsley

White cut chicken, Asian greens, soy and ginger dressing

PORK

Steamed BBQ pork buns with green onion, soy and sweet chilli dipping sauces

Barbequed pulled pork shoulder with blue corn chips, acidulated cream and pico de galo

Laos style grilled pork loin, garlic butter rice, sticky chilli caramel

Pork ribs with Szechuan pepper salt

LAMB

Slow cooked lamb leg with garlic and rosemary smashed potatoes (lg)

Spiced lamb skewer on pearl barley pilaf and tahini yoghurt

Massaman lamb and potato curry with pineapple, green beans and pickled garlic (ld)

Eighteen-hour lamb shoulder with tomato matbucha and chickpeas (lg)

VEGETARIAN SELECTIONS

Pan-fried parmesan gnocchi, mushroom ragu and goats cheese (v)

Vegetable jungle curry of baby corn, water chestnuts and bamboo with basil, pickled garlic and brown rice (ld, v)

Truffled macaroni and cheese (v)

Spiced chickpeas and sweet potatoes with cauliflower fritters(v)

Spinach and ricotta ravioli, nut brown sage butter (v)

Tofu dusted in Malay spices with roasted peanut sauce (ld, v)

Fried zucchini and pearl barley, lemon parsley chili dressing (ld, v)

Japanese cauliflower curry with pickles (ld, v)

Braised silken tofu with exotic mushrooms (ld, v)

Roasted cauliflower, carrots, currants, smoked almonds and strained yoghurt (v)


12 13

C O N F E R E N C E D A Y P A C K A G E S

ENHANCEMENTSEnhance your meeting package lunch with the following upgrade options

CHILLED SEAFOODS ON ICE $32.00 per person

Shucked Pacific oysters, steamed king prawns, Fraser Coast spanner crabs with dippers and squeezers

FARMHOUSE CHEESES $12.50 per person

A range of Australian and imported farmhouse cheeses with dried fruit, apple chutney,

black grapes and a selection of crisp breads

ARAKAWA SUSHI SELECTION $12.50 per person

Chefs selection of hand crafted sushi from our Arakawa Japanese Restaurant

TRATTORIA AMICI PIZZA SELECTION $8.00 per person

Chefs selection of stone baked pizzas from Trattoria Amici Italian Restaurant

DUMPLINGS $18.00 per person

Steamer baskets of dumplings including shumai, BBQ buns, vegetable gow and gyoza with dipping sauce

SOUP OF THE DAY $6.00 per person

Hearty soup of the day with cheese toasts on the side

ADDITIONAL SELECTIONS $8.00 per person

Additional lunch item from cool or hot selection

FUSION JUICES









14

C O N F E R E N C EC AT E R I N G

15

C O N F E R E N C E C A T E R I N GMINIMUM 30 GUESTS

Arrival tea and coffee $4.00 per person

Continuous tea and coffee $60.00 per station

REFRESHMENT BREAKS $14.00 per person

Additional item $5.50 per item

Inclusive of just brewed coffee and tea selection, orange juice and botanical water

Your choice of 2 items from the options below:

SWEET OPTION

Hand crafted macarons, colours to suit your theme (v)

Cherry almond Florentines (v)

Sour cherry Manjari chocolate brownie (v)

Flourless orange almond sesame cake (lg, v)

Nutella cruffin

Salted caramel protein slice

Real big triple chocolate chip cookies (v)

Iced donut selection (v)

Little apple crumble cupcake (v)

Lightly spiced carrot cake with pecan nut frosting (v)

Rocky road with candied ginger, toasted macadamia and marshmallow (lg, v)

Passionfruit curd tarts with scorched meringue (v)

Classic traditional scones, lashings of cream and conserves (v)

Biscuit selection, three to a serve (v)


FRUIT OPTION

Chilled cut fruits of the season, three pieces to a serve (ld, lg, v)

Strawberries with Valrhona chocolate pots (v)

Pineapple chunks with brown sugar yoghurt dipper (lg, v)

Passionfruit yoghurt granola trifle (lg, v)

A bowl of whole fruits of the season, two to a serve (ld, lg, v)

Berry and cashew protein sphere (lg, v)

Dried fruits and nuts cluster bar (lg, v)

Acai, coconut and blueberry smoothie (lg, v)

Skewered fruits of the season with honeycomb yoghurt dipper (ld, lg, v)

Fruit compote with quinoa and rolled oat parfait (ld, lg, v)


16

C O N F E R E N C E C A T E R I N G

SAVOURY OPTION

Baked croissant filled with tomato and cheese (v)

Lamb and rosemary pie

Mini quiche assortment

Savoury cheese scone with herb butter (v)

Pumpkin, fetta and pine nut quiche (v)

Little beef pies with our own tomato ketchup

Pumpkin and roasted almond samosa (v)

Little sausage rolls with tomato sauce

Mac and cheese croquette, bull dog dip (v)


Falafel, sumac yoghurt (v)

Chicken and chive mayonnaise open sandwich

Smoked salmon and horseradish on rye

Roasted vegetable melt on sourdough (v)

Three dips and vegetable crudités (ld, lg, v)

DIETARY REQUIREMENTS

A daily changing option will be available to all pre-advised dietary groups and will be labelled or individually plated accordingly

ENHANCEMENTS

FUSION JUICES








PERSONALISED LOGO

Five day notice period applies with minimum 30 item order

Company logo on chocolate plaques to enhance your refreshment breaks from $4.50 per piece


16 17

C O N F E R E N C E C A T E R I N G STAND UP LUNCH SELECTION $44.00 per person

All lunch menus are inclusive of cool or hot lunch, our daily changing signature hand crafted dessert, orange juice,

botanical water, just brewed coffee and selection of teas

COOL LUNCH

Please choose three items from our salad selections and three from the cool selections

HOT LUNCH

Please choose three items from our salad selections, two items from the hot selections and one from vegetarian

selections

PICNIC LUNCH BOXES $40.00 per person

Please choose two items from our salad selections and two items from the cool selections

All lunch boxes contain crunchy apple, giant cookie, refresher towel, napkin, takeaway cutlery and bottle of water

CREATE YOUR OWN LUNCH

OUR SALADS

Korean slaw with sprouts, shoots, pickles and sweet soy dressing (ld, v)

Young spinach, semi dried tomatoes, toasted hazelnut and avocado dressing (ld, lg, v)

Orecchiette pasta, broccoli, feta, preserved lemon and crushed green olives (v)

Sweet potato, endive, cashews with caramelised eggplant and drained yoghurt (lg, v)

Raw zucchini, rocket, toasted almonds, lemon, mint and ricotta (lg, v)

Shaved roasted beetroot, candied walnuts, flat parsley, goat cheese and fresh horseradish (lg, v)

Deconstructed Caesar salad with Grana Padano, boiled egg, bacon crumble,

anchovies, croutons and herb dressing

Turmeric cauliflower, green peas, lentils and toasted cumin seed yoghurt (lg, v)

Poké bowl of red sushi rice, spicy kewpie, seaweed, edamame and black sesame (ld, lg, v)

Red and white quinoa, pistachio, currents, mint, parsley and za’atar spiced vinaigrette (ld, lg, v)

Pearl barley, peppers, Roma tomato and cucumber, spiced haloumi and sunflower seeds (v)

Roasted butternut pumpkin, pepita seeds, cumin and walnut oil (ld, lg, v)

Garden greens, selection of toppings on the side and house dressing (ld, lg, v)

Little potatoes, fennel seed dressing with soft feta crumble (lg, v)

Select heritage tomatoes, sea salt and cracked pepper, basil pesto and olive oil (ld, lg, v)

Super green salad of edamame soya beans, garden peas, beans, sugar snaps and rocket (ld, lg, v)

Salad of sweet corn, broccoli, cauliflower, black bean and pea shoots with coriander and lime (ld, lg, v)

Rice noodles, fragrant herbs, pickled vegetables and chilli palm sugar dressing (ld, lg, v)

Roast beetroot and fennel salad, blue cheese, spinach and candied walnuts (lg, v)

Organic red and white quinoa salad with carrots, roasted almonds, pomegranate and mint (ld, lg, v)


18

C O N F E R E N C E C A T E R I N G COOL SELECTIONS

OPEN SANDWICHES

Tomato, basil and fior di latte sourdough melts (v)

Slow roasted Wagyu beef on rye with zucchini pickle and watercress

Smoked ham, dark rye with fennel pickle, tarragon and Dijon mustard mayo

Flaked salmon, salsa verde, pickled beetroot and capers

Roast pumpkin, charred onion oak leaf lettuce and ricotta cheese (v)

CLOSED SANDWICH

Your choice of white or multigrain breads

Thick cut cheddar cheese and piccalilli (v)

Smashed egg, baby spinach and lemon mayonnaise (v)

Rare roasted beef, tomato, mustard and caramelised onion

Poached chicken, bacon and celery with parsley mayonnaise

Ham, Swiss cheese and honey mustard

WRAPS

Falafel, hummus, tabouli and iceberg lettuce (v)

Byron Bay salumi, onion jam, roasted capsicum, provolone cheese and wild rocket

Charred lamb, crushed chickpea, spicy slaw and smoked paprika labna

Mediterranean wrap filled with minted ricotta, avocado and eggplant (v)

BLAT – bacon, lettuce, avocado and tomato

QUICHES

Tandoori chicken topped with house made mango chutney

Paprika salmon with chorizo, fire roasted red capsicum and goats cheese

Four cheeses with minted peas (v)

Spinach, feta and nutmeg quiche (v)

Classic leek and bacon quiche


18 19

C O N F E R E N C E C A T E R I N G HOT SELECTIONS

FISH

Salmon, crispy skinned with spicy tomato sauce, lemon and chive crème (lg)

Caramelised black kingfish with miso, honey, hot mustard on bay leaf scented rice

Goan fish curry finished with tamarind and coconut cream

Steamed fish fillets, tamari, ginger and green onions (lg)

BEEF

Marinated beef skewers, chimichurri and saffron pickled onions (lg)

Slow cooked and seared beef skirt on sweet potato puree, sarsaparilla BBQ sauce

Baked veal and pancetta meatballs, borlotti bean cassoulet (lg)

Black pepper stir-fried beef with egg fried rice (lg)

CHICKEN

Panko chicken katsu curry with fukujinzuke pickle and steamed rice

Korean chicken thigh cutlets with kimchi aioli (lg)

Chicken drumsticks tagine with giant cous cous, preserved lemon, pine nuts and parsley

White cut chicken, Asian greens, soy and ginger dressing

PORK

Steamed BBQ pork buns with green onion, soy and sweet chilli dipping sauces

Barbequed pulled pork shoulder with blue corn chips, acidulated cream and pico de galo

Laos style grilled pork loin, garlic butter rice, sticky chilli caramel

Pork ribs with Szechuan pepper salt

LAMB

Slow cooked lamb leg with garlic and rosemary smashed potatoes (lg)

Spiced lamb skewer on pearl barley pilaf and tahini yoghurt

Massaman lamb and potato curry with pineapple, green beans and pickled garlic (ld)

Eighteen-hour lamb shoulder with tomato matbucha and chickpeas (lg)

VEGETARIAN SELECTIONS

Pan-fried parmesan gnocchi, mushroom ragu and goats cheese (v)

Vegetable jungle curry of baby corn, water chestnuts and bamboo with basil, pickled garlic and brown rice (ld, v)

Truffled macaroni and cheese (v)

Spiced chickpeas and sweet potatoes with cauliflower fritters(v)

Spinach and ricotta ravioli, nut brown sage butter (v)

Tofu dusted in Malay spices with roasted peanut sauce (ld, v)

Fried zucchini and pearl barley, lemon parsley chili dressing (ld, v)

Japanese cauliflower curry with pickles (ld, v)

Braised silken tofu with exotic mushrooms (ld, v)

Roasted cauliflower, carrots, currants, smoked almonds and strained yoghurt (v)


20

C O N F E R E N C E C A T E R I N G

ENHANCEMENTSEnhance your meeting package lunch with the following upgrade options

CHILLED SEAFOODS ON ICE $32.00 per person

Shucked Pacific oysters, steamed king prawns, Fraser Coast spanner crabs with dippers and squeezers

FARMHOUSE CHEESES $12.50 per person


black grapes and a selection of crisp breads

ARAKAWA SUSHI SELECTION $12.50 per person

Chefs selection of hand crafted sushi from our Arakawa Japanese Restaurant

TRATTORIA AMICI PIZZA SELECTION $8.00 per person

Chefs selection of stone baked pizzas from Trattoria Amici Italian Restaurant



SOUP OF THE DAY $6.00 per person

Hearty soup of the day with cheese toasts on the side

ADDITIONAL SELECTIONS $8.00 per person

Additional lunch item from cool or hot selection

FUSION JUICES








2120

C O C K TA I L PA R T Y

22

G R A Z I N G T R A Y S Our trays are designed for up to 10 people to share $80.00 per tray

THE “RETRO”Cubed cheese, cabanossi, olives, gherkins, Jatz crackers, French onion dip

CORN CHIPSYellow and blue corn tortillas, pico de gallo, acidulated cream, crushed avocado and jalapenos

WRAPS, THREE WAYS Mediterranean wrap filled with minted ricotta, avocado and eggplant Falafel, hummus, tabouli and iceberg lettuce BLAT – bacon, lettuce, avocado and tomato

VEGETABLE ANTIPASTISelection of marinated, grilled and pickled vegetables, olives and crusty ciabatta

SPICE BAZAARBowls of dahl makhana, pickles and coolers, pappadums and samosas

SILK ROAD Char siew buns, money bags, curry puffs and spring rolls with chilli bean mayo, black vinegar and hoisin dippers

LITTLE PIESLamb and rosemary, pepper beef and spiced chicken pies with our own tomato ketchup

PULLED PORK DOGSLow and slow cooked pulled pork in crust rolls with sides of house slaw, beer braised caramelised onions, mustards and sauces

SLIDERSLittle beef burgers, sauté of mushrooms with sides of house pickles and root vegetable scratchings

WELLBEINGSundried fruits, selection of whole and sliced fruits of the season with honeycomb yoghurt for dipping

FARMHOUSE CHEESESA range of Australian farmhouse cheeses with dried fruits, apple chutney, black grapes and a selection of crisp breads

DOUGHNUTSAn array of iced and sugared doughnuts

SWEETS TRAYCookie jar of our own just baked biscuits, selection of hand crafted chocolate pralines, gold dusted opera gateau and an assortment of macarons

PASTRY PLATTERIdeal for a light breakfast or afternoon tea, banana walnut bread, buttery croissants with preserves and dusted sweet Danish pastries

2322

C A N A P É S MINIMUM 30 GUESTS

PRE-DINNER CANAPÉ S $20.00 per person

Chefs selection for 30 minutes | Includes 2 cool canapés and 2 warm items

ONE HOUR $30.00 per person

Your choice of: 2 cool canapés and 3 warm canapés

TWO HOURS $50.00 per person

Your choice of: 3 cool canapés, 3 warm canapés and 2 substantial bites

TWO AND HALF HOURS $60.00 per person

Your choice of: 4 cool canapés, 4 warm canapés and 3 substantial bites

COOL CANAPÉ SELECTION

Wagyu beef sushi roll, karashi mustard (ld, lg)

House smoked duck and sweet potato tartlet

Chicken tarragon mayonnaise, charcoal bun slider

Tuna ‘lollipops’, with yuzu, soy and sesame (ld)

Scallop in white balsamic, “holy trinity” vegetables (ld, lg)

Smoked salmon profiterole with dill crème fraiche

Just shucked oyster, native lime ponzu (ld, lg)

Prawn cocktail spoon

Vegetarian Arakawa sushi roll of pickled vegetables, edamame and wakame (ld, lg, v)

Soft rice paper rolls with fragrant herb, chilli lime dipping sauce (ld, lg, v)

Tart of whipped fetta, house dried cherry tomato and basil oil (v)

Pinchos of chilli stuffed olives, cooked curd cheese and cippolini (lg, v)


24

C A N A P É S

WARM CANAPÉ SELECTION

Steamed Peking Duck wonton, soy black vinegar bath

Skewer peri peri chicken, caramelised lemon (ld, lg)

Pumpkin and toasted almond samosa, minted dip (v)

Falafel balls, sumac yoghurt (v)

Royal Pines truffled sausage rolls

Barramundi spring roll, lemon myrtle salt, hoisin sauce


Tempura prawn with yuzu ponzu

Steamed prawns on lemongrass, red curry and lime leaf sauce

Crispy fried panko dipped chicken, toasted sesame dip

Gluten free tart of roasted mushrooms and whipped tofu (lg, v)

Thai inspired fish cakes hot and sour dipping sauce

SUBSTANTIAL BITES

Individually presented

Chicken skewers, Malay spices, garlic butter rice (lg)

Truffle mac and cheese box (v)

Potato gnocchi, tomato sugo, Italian sausage

Fraser Coast spanner crab risotto bowl (lg)

Lamb kofta slider, cumin yoghurt, sweet pickle cucumber, vegetable scratching

Pork belly, steamed bao bun, elderflower spiked hoisin, cassava crackers

Beer battered flathead with sauce gribiche

Little Yorkshire puddings, mignon of beef, horseradish relish

Kung Pao chicken, green pea and egg fried rice

Asian dim sum basket


25

E N H A N C E M E N T SEnhance your cocktail party with the following upgrade options

BUFFET STATIONS

OYSTER BAR $20.00 per person

Shucked oysters (3 each) straight up with tabasco, Worcestershire, calypso

and cocktail sauces or in a shot glass with Bloody Mary or chilled sake

FROM MEZZE TO TAPAS $15.50 per person

A culinary tour of the Mediterranean with a vast array of tasty titbits

CAESAR BAR $13.50 per person

Build your own Caesar salad with all the traditional condiments and a few of our own

including, spit roasted chicken, garlic roasted shrimps

BUDDHA BAR $14.00 per person

Build your own salad bar with organic grains, lentils, quinoa, pearl barley, pepita, sunflower seeds, mixed leaves,

kale, roast pumpkin, heirloom cherry tomatoes, Spanish onions, beans, shaved fennel, grilled broccoli, snow pea

tendrils, Congo potatoes, labna, hummus with Caesar dressing, house dressing, balsamic vinaigrette



RIBS ‘N’ CORN $18.00 per person

Hickory smoked double grilled pork ribs, smothered in our sarsaparilla barbeque sauce with

house slaw and corn in the husk with maple butter and chilli salt on the side

FESTIVAL OF SAUSAGES $16.00 per person

Bratwurst, English pork sausage, cheese kransky, Spanish chorizo with oversized pretzels,

sour dough rolls, sauerkraut, mustards and sauces

FASTA PASTA $15.00 per person

Pasta ready to go with sides of Grana Padano, pepperoncini, pesto, olives, anchovies, pangrattato and confit garlic

Orecchiette pasta, prawns and pesto

Potato gnocchi, broccolini, taleggio, pine nuts and sage

Cavatelli pasta with fennel meatballs, roast tomato sugo

SATAY $16.50 per person

Malay style chicken, beef and vegetable satays marinated in exotic spices with sticky rice cakes,

red onions, cucumber and peanut sauce

CHEESE $12.50 per person


truffled honeycomb, grapes and a selection of crisp breads

CREPE STATION $12.00 per person

Folded French crepes with cherries jubilee, suzette syrup, lemon curd, hazelnut cream,

whipped cream and mango fool


26

FOOD STATIONS

BUFFET STATIONS CONTINUED...

MERINGUE ROCKS $12.00 per person

Passion curd, puffed cream, strawberry compote, coconut cream, crushed lamingtons, chocolate ganache

CRUSTACEAN COUNTER $32.00 per person

Steamed prawn tail, Fraser Coast spanner crabs with dippers and squeezers

LIVE INTERACTIVE STATIONS Live cooking stations are dependent on location

BEIJING BBQ STALL $19.00 per person

Chinese barbequed delicacies of Peking Duck, char siu pork with hoisin, black vinegar,

cucumber, coriander, spring onions and pancakes

KOREAN YUM BUNS $18.00 per person

Steamed bao buns with crispy salmon belly and miso glazed eggplant with slaw, kimchi,

gochujang mayo and red dragon sauce

POKE COUNTER $17.00 per person

Built to your liking Poke bowl, tuna or salmon splashed with nuta or yuzu dressings on red or japonica rice

Your choice of accoutrements from avocado, sea flora, flying fish roe, toasted seeds and pickles

CARVING STATION $22.00 per person

The choice of:

Slow roasted rump of wagyu beef, mustards, béarnaise and little Yorkshire puddings

Lamb leg, rosemary mustard rub, stout braised onions, gravy and dollar buns

Pork leg crackling roast, apple sauce, sour dough rolls

ON THE SPIT $22.00 per person

The choice of:

Whole lamb with wild oregano and lemon, spit grilled, carved to order with tabouli, hummus, tzatziki & flat bread

Balinese suckling pig, brushed with lemon grass, sambals and sticky rice cakes

BAJA FISH SOFT TACO $18.00 per person

Built by our chef, flour tortilla with fried flathead fillets with your choice of guacamole,

picco de gallo, sour cream, shredded lettuce, red cabbage slaw and jalapeno

FRIED SQUID BAR $16.00 per person

Panko crumbed squid fingers, dusted in furikake with chilli bean mayonnaise and bull dog sauce

SWEET BARBEQUE $15.00 per person

Grilled pineapple on sugar cane with coconut rum, muscovado syrup, chilli salt,

macerated lychees, candied ginger cream and mango ice cream

ICE CREAM BAR $14.00 per person

Three gourmet ice creams with crusted sugar cones or Dixie cups and side dishes of chocolate chips, toasted nuts,

marshmallows and candies with berry compote, whipped cream, and warm caramel and chocolate sauces


27(v) vegetarian

S E A S O N A L D I N I N G

E X P E R I E N C E

28

SEASONAL DINING EXPERIENCEMINIMUM 30 GUESTS Inclusive of our signature breads presented on the table, just brewed coffee and selection of teas.

Our seasonal dining experience menus are designed to be flexible and personalised. Our main course selection gives

you the option to choose your protein and bring it together with one of our accompaniments. Otherwise leave it to our

Chef to match for you.

2 COURSE MENU - 2 CHOICES PER COURSE | ALTERNATE PLACEMENT $71.00 per person

3 COURSE MENU - 2 CHOICES PER COURSE | ALTERNATE PLACEMENT $87.50 per person

STARTERS Pre-set starters are only available to events with seating plans

COOL

Mooloolaba king prawn variations with black sesame

Royal Pines prawn cocktail, circ. 1989 with all the trimmings

Salad of duck breast, cinnamon myrtle and citrus, pea shoots, tamarind and lime dressing

Riberry cured salmon, beetroot pearls, dill crème fraiche and apple gelée

Hiromasa kingfish, yuzu rice, matcha, daikon, cucumber and pickles

Spit roasted chicken compression, crushed green olives, saffron yoghurt

Asparagus and artichokes salad, avocado velvet, beluga lentils and thyme dressing (ld, lg, v)

House cured beef fillet, celery root slaw, horseradish and tatsoy leaves

Heritage tomatoes, buffalo mozzarella, white balsamic and black garlic smeared ciabatta (v)

FAMILY STYLE

Four of our cool signature starters presented to the entire table

WARM

Confit duck tart, hazelnut cinnamon granola, spiced carrot velvet, carrot top pesto

Ink pasta, split prawns, tomato, avruga caviar and chive butter sauce

Slow roasted pork belly, crackling crumble, quince Elderflower, apple fennel salad

Porcini and ricotta tortellini, lemon walnut cream, garden peas and tendrils (v)


29

SEASONAL DINING EXPERIENCE

MAIN COURSE

Please choose from the protein selections:

Chicken breast, native pepper leaf sauce

Herb crusted lamb loin, Dijon sauce

Slow cooked duck breast, vanilla spiced hazelnut sauce

Beef tenderloin, Bordelaise sauce

Grass fed sirloin steak with house butter

Slow cooked lamb rump, tomato kasundi

Grilled field mushrooms, herbs and garlic whipped tofu (ld, lg, v)

Grilled pork cutlet, calvados latte

Pan seared crispy skinned salmon, konbu hollandaise

Humpty doo barramundi fillet, aniseed myrtle butter

Please choose from the accompaniment selections:

Gratin potatoes layered with black garlic, peppered green beans (lg)

A collection of seasonal mushrooms and caramelised sweet potato

Vegetable sui mai with grilled green onions and ginger oil

Toasted macadamia gnocchi and wattle dusted pumpkin

Risotto of parsley and preserved lemon, shaved fennel (lg)

Vegetables of the season, steamed with a touch of olive oil (ld, lg, v)

Sicilian caponata, capers and currents, potato gnocchi

Paris mash potatoes, roasted king brown mushrooms and confit garlic (lg)

Truffled soft polenta and roasted heritage carrots

Potato galette and creamed braised young leeks


30

SEASONAL DINING EXPERIENCE

DESSERT Macadamia, iron bark honey tart, burnt butter treacle ice cream

Coffee white chocolate mousse with Baileys pipette and double espresso macaron

Citrus tart with lemon myrtle, strawberries, yuzu syrup, crisp meringue

Passionfruit laced chocolate ganache, popping cookie crust, passion coulis

Banoffee ice cream sandwich

Blackberry frangipane tart, vanilla chantilly, granny smith chips

Gianduja chocolate praline parfait, raspberry liquorice macaron

Sticky date pudding, candied ginger butterscotch sauce, wattle seed cream

Five small versions of our signature desserts

Very chocolatey chocolate, five ways

Roasted white chocolate cheesecake with plump green raisins, florentine shards

Buttermilk panna cotta, Armagnac prunes, candied orange madeleines

Cheeses of the season, selected by our fromagerie with accoutrements

A wedge of double brie with green apple, muscatels and crackers

Chilled fruits of the season with their gelée (ld, lg, v)

Strawberries macerated in Grand Marnier, puffed cream (ld, lg, v)

ENHANCEMENTSEnhance your seasonal dining experience with the following upgrade options

SIDES TO SHARE $5.50 per person

Mushrooms of the season, pan-fried with thyme (lg, v)

Broccolini, parsley, egg and garlicky bread crumbs (v)

Roast kipfler potatoes, rosemary smoked sea salt (v)

Red roasted root vegetables, saffron aioli (v)

Iceberg lettuce, tarragon, olive fritters, house dressing (ld, lg, v)

Vegetables of the season, steamed with a touch of olive oil (ld, lg, v)

PRE-DESSERTS $6.00 per person

Lemonade, cucumber and Angostura bitters sorbet

Mango and sheep milk yoghurt sherbet

Ruby grapefruit, Campari syrup

Toasted coconut and pineapple sorbet

Strawberries, basil and balsamic

Honeydew melon and mint soup


31(v) vegetarian (v) vegetarian

C U S T O MB U F F E TD I N N E R

32

CUSTOM BUFFET DINNER $80.00 per person

MINIMUM 30 GUESTS

The choice is yours; design your own buffet dinner from our selection of salads, cool dishes, hot dishes, vegetables

and desserts

BREADS

Our signature selection of hand crafted breads, presented on the table

SALADPlease choose three:

Kale, roasted butternut pumpkin, pepita seeds, tamari and tahini dressing (ld, lg, v)

Smashed cucumber, garlic, sesame and chilli oil (ld, lg, v)

Quinoa tabouli with parsley, tomato, mint and crushed chick peas (v)

Green bean, tossed in truffled egg dressing (lg, v)

Crunchy egg noodle salad, vegetables, mint and lime chilli dressing (v)

Build your own Caesar salad bar with our condiments

Mixed leaves with sides of condiments and house dressing (ld, lg, v)

New potatoes with saffron crème fraiche and bacon crumble

Pineapple cashew rice salad (ld, lg, v)

Celery, apple and fennel slaw, pickled ginger dressing (ld, lg, v)

Orecchiette pasta, wild rocket and toasted almonds pesto (v)

Mediterranean inspired salad with oregano and soft feta (v)

Ultimate five superfood salad with kale, broccoli, turmeric, activated almond, dried blueberry dressing (ld, lg, v)

Scattered sushi rice salad with sea flora and pickles (ld, lg, v)

Zucchini slithers, cucumber, dill yoghurt and puffed amaranth (v)

Curried lentils, cauliflower and green peas (ld, lg, v)

COOL DISHESPlease choose two:

Double smoked shaved leg ham, cauliflower mustard piccalilli

Red cooked duck and brown rice salad with sprouts, ginger and hoi sin dressing

Silken tofu, tamari, burnt sesame oil and coriander

Roast honey chicken and Szechuan pickled vegetables, coriander and toasted sesame

Chilli roasted calamari, roasted pumpkin and black pepper pineapple

Board of Byron Bay salumi, house pickles, pane croccante

Raw crisp vegetable sticks with beetroot hummus (ld, lg, v)

Little prawn cocktails

Red roast teriyaki chicken legs with wasabi spiked mayonnaise

House cured salmon, avocado velvet and pickled kohlrabi

Flaked hot smoked salmon, fennel, orange, honey mustard dressing

Mezze platter of hummus, dolmades, falafels, baba ghanoush and pitta chips

Chargrilled eggplant, sticky pork caramel and chilli

Antipasti selection of roasted vegetables and olives (ld, lg, v)

Classic poached veal with tuna and caper mayonnaise

Barbequed baby octopus, onion, coriander and mint, sweet chili lime dressing


33

CUSTOM BUFFET DINNER

HOT DISHES

Please choose four:

Barramundi fillets, chermoula, grilled lemon

Turmeric and coconut red emperor fillets, fragrant Asian herbs, bean shoots and pickled cucumber

Fricassee of select seafoods, cavatelli pasta, roasted tomato sugo

Today’s fish, simply grilled

Five spiced duck legs, sprouts, fragrant herbs, crisp shallots, hot and sour dressing

Slow roasted sirloin, charred red onions, baby corn and jus

Medallions of beef, green peppercorn latte

Beef burger bar with all the condiments

Chianti braised beef cheek on soft polenta

Za’atar chicken flavoured with cumin, lemon and garlic

Grilled chicken thigh with Korean yum yum sauce and pickled vegetables

Tandoori chicken thigh with raita and pappadums

Paella of chicken, chorizo, prawns and black mussels with fine herbs

Peri peri chicken breast, roasted corn and spiced popcorn

Sumac spiced pork loin, braised red cabbage and caramel pecans

Pochette, balsamic lentils and grilled apples

Gourmet sausage selection

Braised pork shoulder ragout, potato gnocchetti, carrot top pesto

Lamb navarin with turnips, roasted young carrots

Eighteen-hour lamb, lemon myrtle, feta and lemon

VEGETABLE DISHESPlease choose two:

Marinated grilled haloumi, artichokes and lemon (lg, v)

Vegetable kebabs on a bed of couscous (v)

Field mushrooms topped with soft curd and rocket (ld, lg, v)

Steamed vegetables of the season (ld, lg, v)

Wok tossed Asian greens, oyster sauce and crisp shallots (ld, v)

Egg and pea fried rice with lap cheong sausage

Barbequed sweet corn in husks with lime, queso fresco and dried chilli (lg, v)

Roasted potatoes varieties with garlic and thyme (ld, lg, v)

Broccolini topped with parsley, egg and garlicky bread crumbs (v)

Zucchini, tomato and mint lasagne (v)

Brown rice risotto with roasted vegetables and goat’s cheese (lg, v)

Potato gnocchi with field mushrooms, grilled corn and roasted garlic (v)

Baked potatoes in their jackets with side of chilli con carne, sour cream, chives and bacon bits


34

CUSTOM BUFFET DINNER

DESSERTS

Please choose four:

Presented with whipped cream, sauce anglaise and berry coulis

Apple and fig, almond frangipani tart

Limoncello savarin with Grand Marnier fool

Chocolate nemesis torte with coco nib shards

Espresso chocolate tart

Little passionfruit pavlova

Baked blueberry cheesecake

Caramel cream leche flan

Pistachio craquelin choux buns

Salted caramel macadamia tartlets

Rum, bread and butter pudding with chocolate chip

Vanilla rhubarb crème brulée

Tangy lemon meringue éclairs

Brazilian coconut custard

Vegan carrot and date cake (ld, v)

Flourless chocolate praline pomegranate cake (lg)

Flourless pear and salty caramel cake

Sliced and whole fruits of the season (ld, lg, v)

Australian farmhouse cheeses with dried fruit, apple chutney, truffled honeycomb,

grapes and a selection of crisp breads


35

FOOD STATIONS Available with a minimum of 5 stations and 50 guests

The choice of 3 buffet stations and 2 live stations

BUFFET STATIONS

OYSTER BAR $20.00 per person

Shucked oysters (3 each) straight up with tabasco, Worcestershire, calypso

and cocktail sauces or in a shot glass with Bloody Mary or chilled sake

FROM MEZZE TO TAPAS $15.50 per person

A culinary tour of the Mediterranean with a vast array of tasty titbits

CAESAR BAR $13.50 per person

Build your own Caesar salad with all the traditional condiments and a few of our own

including, spit roasted chicken, garlic roasted shrimps

BUDDHA BAR $14.00 per person

Build your own salad bar with organic grains, lentils, quinoa, pearl barley, pepita, sunflower seeds, mixed leaves,

kale, roast pumpkin, heirloom cherry tomatoes, Spanish onions, beans, shaved fennel, grilled broccoli, snow pea

tendrils, Congo potatoes, labna, hummus with Caesar dressing, house dressing, balsamic vinaigrette



RIBS ‘N’ CORN $18.00 per person

Hickory smoked double grilled pork ribs, smothered in our sarsaparilla barbeque sauce with

house slaw and corn in the husk with maple butter and chilli salt on the side

FESTIVAL OF SAUSAGES $16.00 per person

Bratwurst, English pork sausage, cheese kransky, Spanish chorizo with oversized pretzels,

sour dough rolls, sauerkraut, mustards and sauces

FASTA PASTA $15.00 per person

Pasta ready to go with sides of Grana Padano, pepperoncini, pesto, olives, anchovies, pangrattato and confit garlic

Orecchiette pasta, prawns and pesto

Potato gnocchi, broccolini, taleggio, pine nuts and sage

Cavatelli pasta with fennel meatballs, roast tomato sugo

SATAY $16.50 per person

Malay style chicken, beef and vegetable satays marinated in exotic spices with sticky rice cakes,

red onions, cucumber and peanut sauce

CHEESE $12.50 per person


truffled honeycomb, grapes and a selection of crisp breads

CREPE STATION $12.00 per person

Folded French crepes with cherries jubilee, suzette syrup, lemon curd, hazelnut cream,

whipped cream and mango fool


36

FOOD STATIONS

BUFFET STATIONS CONTINUED...

MERINGUE ROCKS $12.00 per person

Passion curd, puffed cream, strawberry compote, coconut cream, crushed lamingtons, chocolate ganache

CRUSTACEAN COUNTER $32.00 per person

Steamed prawn tail, Fraser coast spanner crabs with dippers and squeezers

LIVE INTERACTIVE STATIONS Live cooking stations are dependent on location

BEIJING BBQ STALL $19.00 per person

Chinese barbequed delicacies of Peking Duck, char siu pork with hoisin, black vinegar,

cucumber, coriander, spring onions and pancakes

KOREAN YUM BUNS $18.00 per person

Steamed bao buns with crispy salmon belly and miso glazed eggplant with slaw, kimchi,

gochujang mayo and red dragon sauce

POKE COUNTER $17.00 per person

Built to your liking Poke bowl, tuna or salmon splashed with nuta or yuzu dressings on red or japonica rice

Your choice of accoutrements from avocado, sea flora, flying fish roe, toasted seeds and pickles

CARVING STATION $22.00 per person

The choice of:

Slow roasted rump of Wagyu beef, mustards, béarnaise and little Yorkshire puddings

Lamb leg, rosemary mustard rub, stout braised onions, gravy and dollar buns

Pork leg crackling roast, apple sauce, sour dough rolls

ON THE SPIT $22.00 per person

The choice of:

Whole lamb with wild oregano and lemon, spit grilled, carved to order with tabouli, hummus, tzatziki & flat bread

Balinese suckling pig, brushed with lemon grass, sambals and sticky rice cakes

BAJA FISH SOFT TACO $18.00 per person

Built by our chef, flour tortilla with fried flathead fillets with your choice of guacamole,

picco de gallo, sour cream, shredded lettuce, red cabbage slaw and jalapeno

FRIED SQUID BAR $16.00 per person

Panko crumbed squid fingers, dusted in furikake with chilli bean mayonnaise and bull dog sauce

SWEET BARBEQUE $15.00 per person

Grilled pineapple on sugar cane with coconut rum, muscovado syrup, chilli salt,

macerated lychees, candied ginger cream and mango ice cream

ICE CREAM BAR $14.00 per person

Three gourmet ice creams with crusted sugar cones or Dixie cups and side dishes of chocolate chips, toasted nuts,

marshmallows and candies with berry compote, whipped cream, and warm caramel and chocolate sauces


37Dairy free = df | Low Gluten = lg | Vegetarian = v

B E V E R A G E S

38

B E V E R A G E S MINIMUM 30 GUESTS

BEVERAGE PACKAGES Beverage packages include soft drink, orange juice and sparkling water

STANDARD

Beer and Cider

Furphy 1 hour $29.00

XXXX Gold 2 hour $35.00

Hahn Premium Light 3 hour $43.00

Tooheys 5 Seeds Crisp Apple 4 hour $49.00

Wine* 5 hour $57.00

Sparkling

De Bortoli Willowglen Brut

White

De Bortoli Willowglen Semillon Sauvignon Blanc OR De Bortoli Willowglen Semillon Chardonnay OR

De Bortoli Willowglen Chardonnay OR De Bortoli Willowglen Pinot Grigio OR De Bortoli Willowglen Moscato

Red

De Bortoli Willowglen Shiraz Cabernet OR De Bortoli Cabernet Merlot OR De Bortoli Willowglen Rose

*If you wish to provide two wine varities in white and red, simply add $3.00 per person.

SUPERIOR

Beer and Cider

James Boags Premium 1 hour $35.00

XXXX Gold 2 hour $43.00

James Boags Premium Light 3 hour $52.00

Tooheys 5 Seeds Crisp Apple 4 hour $59.50

Wine 5 hour $68.00

De Bortoli Lorimer Chardonnay Pinot Noir Sparkling

De Bortoli Lorimer Semillon Sauvignon Blanc OR DeBortoli Lorimer Chardonnay

De Bortoli Lorimer Shiraz OR DeBortoli Lorimer Cabernet Merlot

DELUXE

Beer and Cider

Kirin Megumi OR Heineken 1 hour $41.00

James Squire 150 Lashes Pale Ale OR Burleigh Big Head 2 hour $52.00

Heineken 3 Lager 3 hour $61.00

James Boags Premium Light 4 hour $69.00

James Squire Orchard Crush Apple Cider 5 hour $77.00

Wine

NV Grant Burge Petite Bubbles Dry Sparkling

Drift Sauvignon Blanc

Babydoll Pinot Gris

St Hallet ‘Black Clay’ Shiraz

Mike Press Cabernet SauvignonPlease note: These beverage package inclusions are subject to change.

39

B E V E R A G E S BEVERAGE PACKAGE UPGRADES

BASIC SPIRITS

Jim Beam Bourbon 1 hour $7.00

Gordons Gin 2 hour $9.00

Bundaberg Rum 3 hour $11.00

Smirnoff Vodka 4 hour $13.00

Johnny Walker Red 5 hour $15.00

SOFT DRINK PACKAGE

Pepsi 1 hour $14.00

Pepsi Max 2 hour $17.00

Lemonade 3 hour $22.00

Solo 4 hour $26.00

Dry Ginger Ale 5 hour $30.00

Soda Water

40Please note: Beers or wine served by the glass may exceed one standard drink.

B E V E R A G E S CONFERENCE AND EVENTS WINE LIST

SPARKLING Glass Bottle

De Bortoli Willowglen Brut $7.00 $33.00

Lorimer Chardonnay Pinot Noir $7.50 $35.00

NV Grant Burge Petite Bubbles Dry Sparkling $10.00 $51.00

NV Moet & Chandon Brut - $140.00

WHITE Glass Bottle

De Bortoli Willowglen Semillon Sauvignon Blanc $7.00 $33.00

Lorimer Semillon Sauvignon Blanc $7.50 $35.00

Drift Sauvignon Blanc $9.00 $42.00

Shaw and Smith Sauvignon Blanc - $65.00

De Bortoli Willowglen Chardonnay $7.00 $33.00

Sticks Chardonnay $12.00 $58.00

Lorimer Chardonnay - $35.00

De Bortoli Willowglen Semillon Chardonnay - $33.00

De Bortoli Willowglen Moscato - $33.00

Innocent Bystander Moscato - $53.00

Leeuwin Estate ‘Art Series’ Riesling $12.50 $58.00

Babydoll Pinot Gris - $49.00

De Bortoli Willowglen Pinot Grigio - $33.00

ROSE

De Bortoli Willowglen Rose - $33.00

Pizzini Rose - $53.00

RED Glass Bottle

Mr Riggs ‘The Gaffer Shiraz’ - $57.50

Lorimer Shiraz - $35.00

Pepperjack Shiraz - $63.50

De Bortoli Willowglen Shiraz Cabernet $7.00 $33.00

St Hallet Black Clay Shiraz $10.00 $47.00

Miles from Nowhere ‘Best Block’ Cabernet Sauvignon $13.50 $64.00

Mikes Press Cabernet Sauvignon - $46.00

Matakana Estate, Pinot Noir $14.00 $62.00

Geoff Merill, ‘Fleurieu,’ Cabernet Shiraz - $55.00

De Bortoli Willowglen Cabernet Merlot $7.00 $33.00

Lorimer Cabernet Merlot $7.50 $35.00

Blue Pyrenees Estate Merlot $12.00 $55.00

41

B E V E R A G E S

Australian Beers

James Boags Premium Light $6.50

XXXX Gold $7.50

Furphy $8.50

James Boags Premium $9.00

James Squire 150 Lashes Pale Ale $10.50

Local Beers

Balter Captain Sensible $9.00

Stone & Wood $9.50

Burleigh Big Head $10.00

Burleigh Blonde $10.50

Balter Pilsner $10.50

Ciders

Tooheys 5 Seeds Crisp Apple $8.50

James Squire Orchard Crush Apple Cider $10.50

Imported Beers

Heineken 3 Lager $8.50

Birra Moretti $9.50

Asahi $9.50

Corona $10.50

Kirin Megumi $10.50

Heineken $10.50

Please note: Beers or wine served by the glass may exceed one standard drink. Balter Captain Sensible, Burleigh Blonde & Balter Pilsner beers are can products.

conferences and events - @racv...super bowl of chickpea, cauliflower fritters, spiced sweet potato,...

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