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THE VILLE BANQUET KIT 2016

BANQUETING KIT 2016

B R E A K FA ST

C O N T I N E N TA L B R E A K FA ST

P L AT E D B R E A K FA ST

F U L L B U F F E T B R E A K FA ST

Minimum 35 people served buffet style

Minimum 35 people

Minimum 35 people served buffet style

Sliced seasonal fruit platter, bowls of whole fruit
(G)

Set on the table, platter style

COLD SELECTIONS

Sliced seasonal fruit (G)
Basket of pastries

Sliced seasonal fruit platter (G)
Burcher muesli
Selection of cereals
Selection of yoghurts
Basket of pastries
White, wholemeal, multigrain and raisin toast

Basket of pastries
Crunchy muesli with yoghurt and berry compote
Wholemeal, white, multi-grain and raisin toast
Selection of preserves
Selection of cereals
Selection of juices (G)

Please choose one of the following:


Lightly scrambled eggs with garlic, chives and parmesan



Lightly scrambled eggs with tomato, spring onion and cracked
pepper



Soft poached eggs (2)



Eggs Florentine - toasted sourdough topped with wilted English
spinach, a soft poached egg and hollandaise



Eggs Benedict - toasted sourdough topped with leg ham, a
soft poached egg and hollandaise

Freshly brewed coffee and tea

All the above items are served with crisp bacon, golden hash
browns, slow roasted tomato and butchers house made sausages

HOT SELECTIONS
Pancakes with maple syrup
Lightly scrambled eggs (G)
Crisp bacon
Golden hash browns (DF)
Baked beans
Button mushrooms (G)
Herb roasted tomatoes (G)
Chipolata sausages
Double smoked ham and cheese croissants

Fresh orange juice (G)

Selection of juices (G)

Freshly brewed coffee and tea

Freshly brewed coffee & tea

(G) – gluten free | (V) – vegetarian | (DF) – deep fried | Please let us know of any dietary requirements your guests may have.

2.

BANQUETING KIT 2016

D A I LY D E L E G AT E PA C K A G E

RECEIVE 10% DISCOUNT
ON THIS PACKAGE BETWEEN 1
JULY 2016 TO 30 JUNE 2017.

Minimum of 10 people. Included in our daily delegate package is room hire, lectern and fixed microphone,
screen, a whiteboard, mints, pads and pens, bottled water and freshly brewed coffee and tea on arrival.

MORNING TEA

LUNCH

AFTERNOON TEA

freshly brewed coffee & tea

Buffet seated lunch served in Aqua Restaurant consisting of:

freshly brewed coffee & tea
Chefs selection of slice

Choose 1 from the following:






Seasonal sliced fruit (G)
Scones with jam and cream
Double chocolate lamingtons
Raspberry vanilla slice (G)
Pear and almond slice

VALUE ADD ITEMS
Jugs of soft drinks
Additional morning tea item




Carrot cake with lemon icing
Double smoked ham and cheese
croissants
Apple crumble muffins













Bakers basket of bread rolls
Soup of the Day
Roast of the day with roasted vegetables and trimmings
Pasta of the day
Wet dish (for example; curry, osso bucco, chicken cacciatore)
Fragrant rice
Selection of 4 garden salads
Array of cold meats
Chefs selection of 4 desserts
Fresh fruit salad and cream
Freshly brewed coffee & tea

LUNCH OPTION
A medley of gourmet sandwiches
Sliced seasonal fruit platter (G)
Australian cheese board with dried fruit and water crackers (G)
Orange Juice and mineral water
freshly brewed coffee & tea

VALUE ADD ITEMS
Jugs of soft drinks
Additional afternoon tea item




Sliced seasonal fruit platter (G)
Scones with jam and cream
Carrot cake with lemon icing

Select 1 hot item from the list below:
• Beef Biryani - sweet beef curry served with spinach and scented rice
• Beef and black bean stir fry served with steamed rice
• Baked barramundi with bush tomato ragout served with steamed rice
• Country style chicken pot pie - chicken and garden vegetables in creamy
sauce topped with golden puff pastry
• Spanish influenced chicken and chorizo paella
• Spinach and ricotta tortellini napped with Freddy’s Napoli sauce and
shaved parmesan

(G) – gluten free | (V) – vegetarian | (DF) – deep fried | Please let us know of any dietary requirements your guests may have.

3.

BANQUETING KIT 2016

MORNING AND AFTERNOON TEA BREAKS

Minimum 10 people
Freshly brewed coffee & tea
Continuous coffee & tea (8 hours maximum)

SWEET

S AV O U RY

Assorted mini pastries

Double smoked ham and cheese croissants

Double chocolate lamingtons

Traditional gourmet mini sausage rolls (served with tomato sauce)

Scones with jam and cream

Filo triangles filled with spinach and ricotta (V)

Carrot cake with lemon icing

Chef’s selection of finger sandwiches (2 per person)

Apple crumble muffins

Selection of savoury baked goods to include:

Flourless orange cake (G)
Sliced seasonal fruit (G)

• Moroccan vegetable roll (V)
• Tuscan roll
• Spicy lamb filo

(G) – gluten free | (V) – vegetarian | (DF) – deep fried | Please let us know of any dietary requirements your guests may have.

4.

BANQUETING KIT 2016

CANAPES
Minimum of 30 people



1 hour
3 Food Selections

2 hours
5 Food Selections

3 hours

7 Food Selections

4 hours
9 Food Selections

COLD

HOT

DESSERT

ADDITIONAL EXTRAS

Smoked salmon and creamed cheese on rye
Sesame seasoned tuna tartare, avocado &
coriander in an Asian spoon
Goat’s cheese, lavosh cracker, pear & walnut
salsa (V)
Beef tenderloin bruschetta, mushroom &
parmesan on garlic crouton
Avocado cream, tomato and basil tartlet (V)
Chef’s selection of sushi
Natural oyster with Asian dressing (G)
Waldolf salad, salmon pearl set in an Asian
spoon (G)
Pork, prosciutto and spiced apple chutney on a
crispy crouton
Thai spiced prawn, lemongrass & lime mayo,
mango salsa in an Asian spoon (G)
Smoked lamb fillet, roasted pear, plum sauce
in a petite tartlet

Peking duck spring rolls with spicy plum sauce
(DF)
King prawn lemongrass and chilli wrap (DF)
Lamb kofta skewers with minted yoghurt (B)
Pancetta wrapped stuffed mushroom (B)
Beef and black bean burrito with tomato salsa
(B)
Tartlet shepherd’s pie (B)
Vegetable wonton (V, DF)
Shitake and tofu Gyoza with sweet soy (V)
Stuffed Jalapeno pepper with tomato salsa
(DF,V)
Risotto and chorizo cube (DF)
Blue cheese and caramelised onion arancini ball
(DF,V)
Barbequed lime chicken skewers (GF,B)
Pizza of sundried tomato and olive (GF,B)

Mini lemon meringue pie
Apple galettes
Coffee éclairs dipped in chocolate
Pecan caramel slice
Assorted deluxe mini ice creams (G)
Raspberry brulee tartlet
Honey & macadamia nut truffle (G)

Entrée style dishes Beef slider, Jarlsberg cheese, onion and
tomato relish
Breaded calamari, chorizo, blistered tomato
and rocket salad
Tempura fish, prawns and chips with lime aioli
Crispy chicken tenders, apricot and mustard
cream

(G) – gluten free | (V) – vegetarian | (DF) – deep fried | Please let us know of any dietary requirements your guests may have.

5.

BANQUETING KIT 2016

BUFFET

M inimum of 30 people

BUFFET 1

BUFFET 2

BUFFET 3

COLD SELECTION
Freshly baked bread rolls

COLD SELECTION
Freshly baked bread rolls

COLD SELECTION
Freshly baked bread rolls

Delicatessen cold meats and accompaniments including:

Delicatessen cold meats and accompaniments including:

Ham off the bone with Dijon mustard (G)
Sage and garlic roasted chicken (G)
Green garden salad with French dressing (G)
Creamy potato, fresh herbs and capers (G)
Glazed beetroot, rocket, Danish fetta and toasted walnuts (G)
HOT SELECTION
Fennel seed and lemon roast pork scotch fillet (G)
Chicken satay served with steamed jasmine rice
Barramundi with mojito cream (G)
Manicotti pasta with Arrabiata sauce and shaved
parmesan
House cut potato and paprika salt (V)
Selection of farmers market steamed vegetables (G,V)
DESSERT
Platters of Chef’s selection of gateaux and cakes
Fresh fruit salad (G)
Freshly brewed coffee & tea

Lemon and herb roasted chicken (G)
Shaved boneless ham with whole grain mustard (G)
Roasted peppered beef with tomato chutney (G)
Sliced turkey breast and cranberry sauce (G)
Israeli cous cous with Mediterranean roasted vegetables (G)
Rocket and parmesan salad with sweet roasted apples (G)
Traditional coleslaw salad (G)
Potato and herb pesto salad (G)
HOT SELECTION
Pesto rubbed roast lamb leg (G)
Chicken Pad Thai with rice stick noodles
Smokey beef short ribs, marinated in bourbon BBQ sauce (G)
Spinach and ricotta tortellini, sundried tomato cream and
olive tapenade (V)
Medley of steamed market vegetables (G,V)
Pommes Lyonnaise (V)
DESSERT
Platters of Chef’s selection of gateaux and cakes
Fresh fruit salad (G)
Freshly brewed coffee & tea

A display of delicatessen and roasted meats with condiments to include:
Leg ham off the bone with French mustard (G)
Shaved salami with fruit chutney
Lemon, rosemary and garlic roasted chicken (G)
Moist turkey breast and cranberry compote (G)
Cracked pepper and sea salt roast beef (G)
Crisp garden salad with vine ripened tomatoes, citrus vinaigrette (G)
Cous cous salad with roasted nuts, figs and apricots
Creamy pesto pasta salad with dried tomato and parmesan
Nicoise salad with whole egg, green beans and herb potatoes (G)
Chunky Greek salad with Danish fetta, mixed olives and basil (G)
HOT SELECTION
Roasted rib of beef (G), Yorkshire pudding with jus and béarnaise
Char Siu pork belly, candy peanuts and Asian slaw (G)
Lime chicken served with steamed jasmine rice
Barramundi, miso hollandaise sauce and buttered prawns (G)
Whole roasted baby chat potatoes with a garlic and
mustard vinaigrette
Potato gnocchi with roasted vegetables and Napoli sauce (V)
Steamed panache of vegetables (G,V)
DESSERT
Platters of Chef’s selection of gateaux and cakes
Fresh fruit salad (G)
Freshly brewed coffee & tea

(G) – gluten free | (V) – vegetarian | (DF) – deep fried | Please let us know of any dietary requirements your guests may have.

6.

BANQUETING KIT 2016

BUFFET

Minimum of 30 people

REEF & BEEF BUFFET
COLD

HOT

DESSERT

Selection of freshly baked rolls
Prawns with cocktail sauce and lemon (G)
Green garden salad with French mustard vinaigrette (G)
Creamy pasta salad with citrus and chilli
Vine ripened tomatoes, olive, basil and sumac (G)

Grilled barramundi and prawns with thermidor sauce (G)
Barbequed grain fed rib fillet steaks with tomato and onion
chutney (G)
Chicken and seafood paella (chicken option only available on
request)
Bombay potatoes
Char grilled corn on the cob with burnt butter and parsley (G)

A deluxe selection of mini gateaux and cakes prepared by
our pastry chef
Freshly brewed coffee & tea

The following selections can be purchased additionally:
Moreton Bay bugs, oysters, red spot prawns - price on
application

(G) – gluten free | (V) – vegetarian | (DF) – deep fried | Please let us know of any dietary requirements your guests may have.

7.

BANQUETING KIT 2016

BUFFET

Minimum of 30 people

AUSSIE BUFFET

COLD

HOT

DESSERT

Selection of freshly baked rolls
Mixed herb potato salad, citrus dressing (G)
Classic coleslaw salad with Julienne capsicum (G)
Traditional Caesar with crisp bacon, shaved parmesan
and whole egg dressing

Butchers selection of house made sausages and grilled onion
Saltbush rubbed grilled grain fed scotch fillet steaks (G)
Barbequed chicken with bush tomato chutney (G)
Chargrilled corn on the cob with chive butter (G)
Barramundi with lemon myrtle and wattle seed cream (G)
Garlic and bacon potato gratin

Pavlova with seasonal fruits (G)
Lamington roulade with white chocolate cream
Macadamia caramel tarts
Tropical fruit salad (G)
Freshly brewed coffee & tea

(G) – gluten free | (V) – vegetarian | (DF) – deep fried | Please let us know of any dietary requirements your guests may have.

8.

BANQUETING KIT 2016

HOT ENTREÉS
Butter poached black tiger prawns, carrot puree garnished with shaved prosciutto
Homemade tomato and herb sauce, potato gnocchi garnished with shaved parmesan
Seared scallops, sweet corn sabayon, chorizo crumb
Crispy skinned duck breast, oyster mushrooms, pickled blackberry glaze
Hong Kong pork belly, green apple salsa and candy salted peanuts
Crispy skin salmon, char grilled corn puree, miso mayo
All entrees are able to be prepared gluten free upon request

MAINS

P L AT E D O P T I O N S

Minimum of 20 people

2 course set
Choice of 1 entrée and 1 main OR 1 main and 1 dessert
2 course alternate
Choice of 2 entrees (alternate service) and 2 mains (alternate service)
OR 2 mains (alternate service) and 2 desserts (alternate service)
3 course set
Choice of 1 entrée, 1 main and 1 dessert
3 course alternate
Choice of 2 entrees (alternate service), 2 mains (alternate service) and 2 desserts (alternate
service)
All menu options served with freshly brewed coffee & tea

Char grilled 250g eye fillet of beef, pommes dauphine, lemon myrtle roasted tomato, pepper
berry jus
250g eye fillet of beef, garlic and chive Swiss brown mushrooms, creamy mashed potato, port
wine jus
250g beef sirloin, horseradish scented mashed potato, Shiraz glaze
Buffalo fetta and chilli stuffed chicken breast, sweet potato puree, rosemary garlic cream
sauce
Paprika and roasted garlic rubbed chicken breast with a mushroom and thyme risotto cake,
mild blue cheese sauce
Grilled chicken breast wrapped in pancetta, sweet potato mash, smoked apple box cream
volute
Spiced rubbed lamb rump, pearl couscous, napped with Mungalli yoghurt
Crowned rack of lamb, minted white bean puree, pommes William, golden shallots, port jus
Fennel crusted pork cutlet, sweet potato and pear mash, Cumberland jus
Crispy skinned Salmon, salted crushed potato, caper and dill cream
Fish of the day – Chefs selection of white fish, ham poached carrot puree, miso mayo
All mains served with seasonal greens. All mains are able to be prepared gluten free upon request.

D E SS E RT S
COLD ENTRÉES
Smoked ham, asparagus and caramelised onion terrine with a petite salad of fennel and
baby radish (G)
Crab mousseline, crisp wafer, toasted walnut and apple salad, champagne sauce
Sesame seared tuna, white fish puree with a caper berry emulsion, cucumber salsa (G)
Roasted beef with a glazed pumpkin and cress salad, chilli jam and pepper tuile
Prosciutto wrapped pork loin, goats cheese cream, braised cabbage, walnut brittle and
roasted apple chutney
Red spot king prawns with butter lettuce and petite herb salad accompanied by handmade
brandy infused cocktail sauce and jellied lemongrass (G)
Citrus cured salmon with shaved fennel, roasted beets and radish salad (G)
Crisp confit duck with dry roasted wild mushroom and caramelised shallot, bitter orange
cream and petite salad
Grilled lamb backstrap, harissa spiced cous cous and saffron crème fraiche

Steamed chocolate pudding with toffee sauce and vanilla ice-cream
Passionfruit cheesecake with raspberry sorbet and cinnamon biscuit
Amaretto panna cotta with caramelised cinnamon apples, almond shortbread
Honey and mascarpone tart with red wine poached pear and orange ice-cream
Bitter chocolate cake with nougat mousse and blueberry compote
Rhubarb and pear tart with wholemeal crumble, vanilla bean ice-cream and rhubarb syrup
Lemon curd tart with King Island cream, vanilla bean anglaise and lemon syrup
Mascarpone and raspberry bomb with a berry compote and a chocolate shard (G)
Tiramisu semifreddo infused with coffee, chocolate and almond biscotti
Iced roast mango parfait with strawberry champagne consommé,
citrus and melon salad (G)
Banana and pecan parfait with lime syrup (G)

(G) – gluten free | (V) – vegetarian | (DF) – deep fried | Please let us know of any dietary requirements your guests may have.

9.


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