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Buffet Menu

Menu One

3 canaps

3 mains from Option One

3 sides

Selection of breads

Tea & coffee


Menu Two

3 canaps

2 mains from Option One

3 sides

2 desserts

Selection of breads

Teas and coffee


Menu Three

3 canaps

2 mains, 1 from Option One

& 1 from Option Two

3 sides

3 desserts

Selection of breads

Teas and coffee


Menu Four

5 canaps

3 mains, 2 from Option Two

& 1 from Option One

3 sides

3 desserts

Selection of breads

Teas and coffee


All prices are inclusive of GST


1. Potatoes rosti with harissa rubbed sirloin of beef & garlic aioli C GF

2. Teriyaki lamb fillets with pickled ginger & courgette C GF HF

3. Spicy bang bang chicken in a cucumber cup C GF HF

4. Parmesan shortbread with fresh pesto, roasted tomatoes & feta cheese CV

5. Mushroom riscotto cake topped with mushroom ragout C GF

6. Spanish frittata of potato & caramelised onions topped with chilli jam & crispy chorizo sausage C GF

7. Herb pikelets topped with smoked chicken & cripsy beetroot chips C

8. Slow cooked BBQ pulled pork in a Mexican corn cake H C GF HF

9. Mini vegetable pakoras (Indian fritters made with chickpea flour) served with chutney & minted yoghurt H GF VN

10. Crepe pinwheels filled with herb cream cheese, julienne of vegetables and mustard beef (C)(vegetarian available)

11. Tartlets filled with roasted cherry tomato & brie, or caramelised red onion & blue cheese or mushroom & sour cream H C V

12. Tortilla cup filled with chipotle prawn cocktail C

13. Thai chicken on a lemon grass stick with coconut dukkah H C GF HF

Buffet Mains Option One

1. Honey spiced whole ham with home made chutneys

2. Italian beef meatballs stuffed with mozzarella, covered in rich tomato sauce and parmesan cheese.

3. Slow cooked braised beef in stout with root vegetables.

4. Lamb hotpot of diced lamb with leeks, carrots, turnips and herbs topped with sliced potatoes.

5. Fricasse of chicken cooked in a creamy wine sauce with tarragon.

6. Breasts of chicken marinated in fresh orange, ginger and cumin.

7. Breasts of chicken in our own Jamaican jerk marinade.

8. Cajan Jampalaya of chicken, seafood and spicy sausage cooked with rice.

Buffet Mains Option Two

1. Butterflied legs of lamb marinated yoghurt and tandoori spices

2. French racks of lamb with a herb crust accompanied with salsa verdie (excess $3.00)pp

3. Slow roasted rump of beef basted in a teriyaki dressing

4. Roast sirloin of beef with Yorkshire puddings gravy and horseradish sour cream

5. Whole fillet of beef rubbed with herbs and spices roasted and served rare with course mustard sauce (excess $5.00) pp

6. Roast sirloin of pork with crackling, apple sauce and gravy

7. Roast fillets of pork soaked in our rich BBQ sauce

8. Whole salmon decorated with seafood. (excess $5.00)pp

Side Dishes


1. Hot baby new potatoes with minted butter

2. Roasted potatoes tossed in polenta and herbs

3. Roasted sweet potato drizzled with maple syrup

4. Hot Ratatouille with courgettes, peppers, onions, tomatoes and herbs

5. Hot roasted seasonal vegetables

6. Asparagus drizzled with balsamic dressing (when available)

7. Corn on the cob served with smoked paprika butter (when available)

8. Fresh steamed seasonal vegetables tossed in butter


1. Tuscan salad of tomatoes, olives, peppers, cheese, focaccia croutons dressing of olive oil.

2. Orzo, black beans, roasted courgettes, watercress and roasted red peppers drizzled with verjus

3. Winter slaw with red and white cabbage, mandarins and roasted nuts in a red wine vinaigrette

4. Moroccan roasted vegetable couscous with Italian parsley and balsamic vinegar

5. Fennel, beetroot and watercress with zesty orange dressing

6. Sweet potato with caramelised onion salad.

7. Austrian salad of roasted potatoes with red onion and gherkins in a mustard sour cream dressing.

8. Roasted beetroot with baby spinach leaves, feta cheese, mint and roasted hazelnuts in a lemon vinaigrette.

9. French bean virgin nicoise with red onions, tomatoes, olives and soft boiled eggs

10. Tagliatelle, With fresh roasted and sundried tomatoes, olives and basil

11. Mescuile salad leaves with dressing

12. Iceberg wedges with Pear, walnut and blue cheese dressing



1. Sticky toffee pudding with a delicious hot fudge sauce

2. Chocolate bread and butter pudding served with a runny chocolate sauce

3. Banana and toffee crumble with an oat and nut topping served with a choice of custard, cream or ice cream

4. Apple and cinnamon crumble tart. Accompanied with lemon cream

5. Upside down pear and ginger cake


1. Chocolate and almond torte (gluten free)

2. Three chocolate terrine, plain, white & milk chocolate mousse layered (gluten free)

3. Chocolate roulade with fresh cream & berries covered in chocolate ganache

4. Chocolate, orange and Cointreau mousse

5. Lemon souffl (gluten free)

6. Mille Fuelle filled with crme patisserie, fresh fruit and cream drizzled with lemon icing (think layer of puff pastry filled and then another thin layer of pastry)

7. Lemon tart with fresh cream

8. Plum and almond franchipan tart

9. Banoffee pie (biscuit crumb base with caramel toffee, sliced banana, whipped cream and finished with dusting of chocolate)

10. Fresh fruit salad with crme fraiche (gluten free)

11. Fresh fruit Pavlova (gluten free)

12. Hazelnut meringue stack layered with whipped cream and berries and topped with hazelnut praline

13. Brown sugar baby meringues with whipped cream (gluten free)

Included in cost

1. All staff

2. All consultations, and food tastings

3. Set up of tables (name tags, flowers and anything else required can be placed on the tables)

4. All crockery, cutlery and glasses required

5. All linen for tables (inside only) white table clothes and linen napkins

(if you require a skirt for the top table this is extra)

6. Note that we include the cost of the cleaning in the venue hire, however if there is a

substantial amount of cleaning afterwards there will be a charge of $150.00

Please note that Gear Homestead is a licensed premises and we do not allow BYO.

We supply drinks at a discounted rate.

All prices are inclusive of GST