Our Buffet

We offer a buffet option with a selection of both hot and cold dishes or if you prefer you can choose to have a selection of hot dishes only or cold dishes only.

We would suggest the cold menu option might be more suitable for a time sensitive business lunch offering for example a mix of gourmet sandwiches accompanied with a selection of salads. If you wanted to include a hot menu option we would offer for example a variety of pasta dishes and even some curries to warm up those taste buds.

We are also catering for more formal events offering a selection of slow cooked meats, Australian seafood and vegetarian dish accompanied with steamed vegetables and variety of salads. Finishing the meal off with an assortment of sweets and French patisseries for dessert.

This is only an example of what we can offer. We encourage you to discuss your desires and preferences with our talented chef so that we can produce a personalized menu created just for your event.

We also have a wide menu choice to cater for vegetarians, vegans or gluten free. In fact, if you have special food requirements we can accommodate and design a menu just for you and your guests.


Please see below an example of one of our buffet menus from a previous event.

    • Hot selection

    • Grilled barramundi served on ratatouille and pesto sauce

    • Lamb cutlets, braised fennels and garlic cream

    • Pork fillet mignon, sautéed greens and apple sauce

    • Chicken breast, wilted spinach,chat potatoes and port gravy

    • Tasmanian salmon with panzanella salad and balsamic dressing

    • Carved meats

    • Beef sirloin roasted over carrots, onions and turnips

    • Shoulder of lamb marinated in thyme,garlic and slow cooked

    • Pork belly braised in an Asian style broth, bok choy and shitakes

    • Roasted chicken served with a rich mushroom and red wine sauce

    • Duck a l’orange, kipfler potatoes and orange gravy

    • Stew style

    • Green Thai chicken and vegetables curry with steamed rice

    • Guinness beef slow cooked stew with potatoes and baby carrots

    • Prawns and flathead in a creamy saffron sauce, zucchini and sun-dried tomatoes

    • Lamb “navarin” stew, serve with carrots, new potatoes and peas

    • Morrocan oxtail tajine with couscous and mint yoghurt

    • Platters

    • Selection of cut meat such as salami, smoked ham, prosciutto served with pickles and condiments

    • Antipasto platters, olives, grilled vegies, marinated mushrooms, dips, croutons, bread sticks

    • Seafood platter, selection of local oysters, prawns and cured fish served with aioli and lemon

    • Salads

    • Heirloom tomatoes with mozzarella di bufala, olives and basil dressing

    • Classic chicken Caesar salad with crispy bacon, croutons, eggs and parmesan

    • Octopus and calamari salad, shaved fennel, celery and lemon dressing

    • German potato salad, ham, gherkins, onions, boiled eggs and aioli dressing

    • Greek salad with mesclun, cucumbers, tomatoes, red onions and fetta

    • Sandwiches

    • Pumpkin, fetta, spinach and pine nuts wraps

    • Smoked salmon, cucumbers, fennel and lemon aioli

    • Pulled pork, apple, rocket and kewpie mayo

    • Beef silverside, tomato, caramelized onions and horseradish cream

    • Roasted chicken, avocado, swiss cheese, mizuna leaves and cranberries sauce