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BUFFET MENUS The Venue Collection Executive Chef uses natural ingredients with fresh seasonal produce because not only does it taste better; natural foods are the best source of vitamins and nutrients
BUFFET MENUS
The Venue Collection Executive Chef uses natural ingredients with fresh seasonal produce because not only does it taste better; natural foods are the best source of vitamins and nutrients
Buffet Packages
Standard Buffet Package
1 x Main selection
1 x Salad selection
1 x Dessert selection
Gourmet Buffet Package
2 x Main selections
2 x Salad selections
Premium Buffet Package
3 x Main selections
3 x Salad selections
2 x Dessert selections
Deluxe Buffet Package
4 x Main selections
4 x Salad selections
3 x Dessert selections
All buffet packages include freshly brewed coffee and tea
Minimum numbers of 30 people apply to Buffet Services
Main Menu Options
|Spanish style chicken casserole, smoked pimento, green olives and capsicums
|Rigatoni of slow braised beef shin, fried sage and parmesan
|Seared ocean trout, char-grilled eggplant, chickpeas, tahini, yoghurt and coriander
|Pan-fried fillet of barramundi, sauté potato, shaved zucchini and fennel with salsa verde
|Roasted vegetable tagine, with tomato couscous and yoghurt
|Roast breast of free range chicken, sauté potato, bacon and asparagus with white wine cream
|Char grilled rump of lamb, rosemary roasted chat potato, tomato, caper and feta dressing
Fresh Salad Options
|Caesar salad
|Thyme, roasted carrot, lentil and Persian fetta
|Roasted pumpkin, cashew, spinach and sweet chilli dressing
|Egg noodle, roasted peppers, coriander and sesame
|Broccoli, anchovy, crispy fried shallots, parsley, chilli, lemon and feta
|Nicoise salad (gf) (df)
|White bean, char-grilled vegetable salad, herb vinaigrette (gf) (df)
|Roasted chat potato, sour cream, dill, crispy bacon and snow peas
|Sweet and sour crispy Asian vegetable salad
|Fattoush
|Roasted sweet potato, caramelised onion, rocket and pine nuts (gf) (df)
|Pumpkin, watercress, sun dried tomato and ricotta (gf)
|Greek salad
|Parma ham, orecchiette, pine nut, mozzarella and pesto
|Penne, zucchini ribbons, shaved fennel and Kalamata olives
| Chickpeas, roasted eggplant, tahini, yoghurt and coriander dressing (gf)
|Orecchiette, roasted cherry tomato, capers, olives and parsley
|Thai beef, sesame, cucumber and crispy vegetable
|Tomato, bocconcini and basil (gf)
Dessert Options
|Australian and imported cheese platter with lavosh bread and dried fruit
|Lemongrass and coconut panna cotta, salpicon of tropical fruit and pistachio
|Seasonal fresh fruit platter
|Chocolate mud cake
|Belgium chocolate torte with berry compote
|Apple and frangipani flan
|Lemon meringue tart
|Sour cherry and cheese strudel
|Apple strudel
|Oscar torte