Indian Feast Gala Buffet and Jain Buffet

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GLUTEN FREE – GF

VEGAN – VE

VEGETARIAN – V

DAIRY FREE – DF

CARBON FRIENDLY – CF

INDIAN FEAST GALA BUFFET

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$112.00 PER GUEST

Menu includes:

  • one appetiser
  • two starters
  • two salads, breads and pickles
  • two vegetables and starches
  • two hot dishes
  • steamed basmati rice
  • two desserts
  • house made botanical waters infused with fruits, berries and herbs.

 

$136.50 PER GUEST

Full Buffet includes:

  • one appetiser
  • five starters
  • two salads, breads and pickles
  • three vegetables and starches
  • three hot dishes
  • steamed basmati rice
  • three desserts
  • house made botanical waters infused with fruits, berries and herbs.

    APPETISER

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    • Mango and mint lassi GF V

    STARTERS

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    • Paneer tikka, beetroot pachadi GF V
    • Mini lamb samosas, mint chutney
    • Aloo tikki chat, date and tamarind dip V CF
    • Spiced cauliflower and charred sweet corn with lemon dressing V CF
    • Thanda bhartha — fire grilled smoky eggplant, tomato, coriander, ginger and garlic GF VE CF

    SALADS, BREADS AND PICKLES

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    • Curried egg salad with spring onion and coriander GF V CF
    • Sliced cucumber, red onion, green chillies GF V CF
    • Mint raita, pickles V CF
    • Assorted naan bread, roti’s and pappadums V CF

    VEGETABLES AND STARCH

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      • Saag potatoes — fresh baby spinach and potatoes cooked with traditional spices GF V CF
      • South Indian style vegetable korma — mixed vegetables cooked in coconut sauce tempered with mustard seeds and curry leaves GF V
      • Paneer Lababdar — paneer cooked in rich spicy tomato sauce GF V
      • Dal Tadka — lentils cooked in tempered spices GF VE CF

      HOT DISHES

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        • Amritsari butter chicken — our famous butter chicken with light spices and in a puréed tomato cream sauce GF
        • Kashmiri Lamb Rogan Josh — lamb slow cooked with yoghurt, traditional spices, onion, garlic, ginger and tomato GF
        • Goan style fish curry — warm and tangy fish curry cooked with coconut milk GF  CF contains seafood

        DESSERT

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          • Gulab jamun with saffron syrup V CF
          • Warm rice kheer with sultanas and roasted pistachio nuts GF V CF contains nuts
          • Mango malai kulfi GF V CF
          • Sliced seasonal fruits GF VE CF

          JAIN BUFFET

          _____

          $87.50 PER GUEST

          Menu includes:

          • one appetiser
          • two salads, breads and pickles
          • two hot dishes
          • steamed basmati rice
          • two desserts
          • house made botanical waters infused with fruits, berries and herbs.

           

          $112.00 PER GUEST

          Full Buffet includes:

          • one appetiser
          • four starters
          • two salads, breads and pickles
          • three hot dishes
          • steamed basmati rice
          • three desserts
          • house made botanical waters infused with fruits, berries and herbs.

            APPETISER

            _____

            • Mango and mint lassi GF V

            STARTERS

            _____

            • Paneer tikka, beetroot pachadi with capsicum and mint yoghurt GF V
            • Sweet corn and cauliflower chat GF VE CF
            • Dahi puri — fried mini breads topped with pomegranate arils, coriander, yoghurt, mint chutney and spices V CF
            • Sliced cucumber with coriander yoghurt GF V CF

            SALADS, BREADS AND PICKLES

            _____

            • Curried lentils and rice salad, pomegranate arils, green mango chutney GF V CF
            • Spiced tomato salad, chickpeas, mint and tamarind dressing GF VE
            • Mint raita, pickle GF V CF
            • Assorted naan bread, roti’s and pappadums V CF

            HOT DISHES

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            • Palak paneer — Indian cottage cheese cooked in spinach and cashew nut gravy  GF V contains nuts
            • Sweet and sour chickpeas with tomatoes GF VE CF
            • Rajma Masala — red kidney beans cooked in mild spices GF V CF
            • Achari Sabzi — cauliflower, green beans, capsicum cooked in mustard seeds and pickled spices GF VE CF
            • South Indian style pumpkin, black eyed beans and roasted coconut curry GF VE CF
            • Dal Tadka — lentils cooked in tempered spices GF VE CF

            DESSERT

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              • Gulab jamun with almonds V CF contains nuts
              • Warm rice kheer with sultanas and roasted pistachio nuts GF V CF contains nuts
              • Mango malai kulfi GF V CF
              • Sliced seasonal fruits GF VE CF

              ICC Sydney will make every effort to cater for guests with special dietary requirements, i.e. vegetarian, vegan, gluten free or lactose intolerant or allergies at no extra charge.*

              Any other additional special meal requests will incur a $10 surcharge per person. Please note charges will also apply for requirements including but not limited to Kosher and Halal requests. Important notice — 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, egg, gluten containing products, lupin, fish, crustacean, soybean, sesame seeds and nut products. Menus items may change due to seasonal availability. After midnight surcharge $8.25 per guest, Sunday $10.00 per guest and Public Holidays $17.50 per guest will be applied.

              *All food and beverage prices shown are for the 2024 calendar year only, are in Australian dollars (AUD) and are inclusive of GST. Please allow an increase of 6% to 8% per annum thereafter for the Menu Collection pricing.