Lunch Menu

$53.00 PER GUEST

Stand up style lunch of hot and cold items including:

• tea
• coffee
• hot chocolate
• whole seasonal fruit
• house made botanical water infused with fruits, berries and herbs.

Food will be served from stations.

To add banquet tables for guests to be seated, please add $11.50 per guest.

A requested change to the daily menu will incur a $6.00 per item, per guest charge.

Minimum numbers 40 guests — for smaller functions labour charges may apply.

Lunch

Salad

• Roasted butternut pumpkin and kale salad, shaved zucchini, roasted grapes, Grana Padano, toasted pinenuts and sherry vinaigrette GF V CF contains nuts

Sandwich

• Smoked turkey, cranberry mustard, Swiss cheese, cucumber, rocket and pickled onion

Wrap

• Vegan Banh Mi with BBQ tofu, wild mushroom pate, pickled cucumber, daikon, shredded carrot, roasted peanuts and coriander VE CF contains nuts

Hot dish

• Lamb biryani, river mint raita, crispy onions with peanuts and chilli chutney GF contains nuts

Plant based

• ALTO olive oil braised eggplant, salça tomatoes, confit onions and garlic, parsley and dill, cracked mountain pepper with steamed rice GF VE CF

Hand item

• Ricotta, feta and spinach pastizzi V CF

Sweet

• Baked Jannei goats cheesecake, passionfruit and mango glaze GF V

Lunch

Salad

• Roasted beetroot, pearled farro, grilled halloumi cheese, pickled red onion, pomegranate arils, rocket leaves and citrus dressing V CF

Sandwich

• Beef pastrami, provolone cheese, pickled cucumber, mustard, rocket leaves, sauerkraut, horseradish, and dill mayo

Wrap

• Smashed chickpea, baby lettuce, charred capsicum, NSW goat’s cheese with kalamata olives and basil pesto V CF

Hot dish

• Rambo butter chicken, pulao rice with coriander yoghurt and Poppadom’s GF

Plant based

• Hokkien noodles, Asian vegetables, carrot, mushrooms, green beans with XO mushroom sauce VE CF

Hand item

• Spiced corn empanada with red mojo sauce V CF

Sweet

• Opera torte – Almond cake with milk chocolate mousse and dark chocolate coffee glaze contains nuts

Lunch

Salad

• Charred broccoli, Malfroy’s honey roasted carrots, Puy lentils, red capsicum, parsley and sesame tahini dressing GF V DF CF

Sandwich

• Poached chicken, shallots, shredded carrot, daikon, coriander, cucumber, toasted sesame seeds, chilli mayonnaise DF

Wrap

• Aloo tikki wrap – smashed potatoes, peas, caramelised onions, spinach, tomato and cucumber with curried veganaise VE CF

Hot dish

• Sweet basil and chilli chicken, fragrant herbs, lime, and chilli glaze with steamed Jasmine rice GF DF

Plant based

• Ras-el-hanout chickpea tagine, Tuscan spinach, bell peppers, preserved lemon with Moroccan style semolina cous cous VE CF

Hand item

• BBQ Pork Bun with Szechuan chili jam

Sweet

•  Coconut panna cotta, balsamic strawberries and pepperberry GF CF

Lunch

Salad

• Turkish ‘Piyaz’ salad – Braised cannellini beans, heirloom tomatoes, pickled Spanish onions, parsley, sumac and pomegranate dressing GF VE CF

Sandwich

• Shaved honey smoked ham, iceberg lettuce, tomato, cucumber, shallots, carrot, dijonnaise DF CF

Wrap

• Sumac roasted cauliflower, spinach, piquillo peppers, Vannella feta, currants, and parsley pesto V CF

Hot dish

• Kung Pao chicken, hoisin, sweet peppers, spring onion, toasted peanuts, black vinegar, soy and fragrant Jasmine rice GF DF contains nuts

Plant based

• Harissa spiced vegan kofta, kipfler potato and tomato stew with pilaf rice GF VE CF

Hand item

• Assorted sushi roll with wasabi, soy and pickled ginger GF DF contains seafood

Sweet

• Caramelised apple and blueberry cake GF  V CF

$60.00 PER GUEST

Stand up style lunch of hot and cold items.

CHOICE OF ONE FOOD ITEM:

• salad
• sandwich
• wrap
• hot protein
• plant based
• hand item
• sweet.

PACKAGE INCLUDES:

• coffee, tea, hot chocolate
• whole seasonal fruit
• house made botanical water infused with fruits, berries and herbs.

Food will be served from stations.

To add banquet tables for guests to be seated, please add $11.50 per guest.

Minimum numbers 40 guests — for smaller functions labour charges may apply.

• Roasted potato salad with sun-dried tomatoes, olives, Vannella feta cheese, baby capers, dill leaves and zesty Greek dressing V CF
• Baby cos lettuce, fennel, avocado, capers, egg, shaved Grana Padano, wild thyme pangrattato and creamy herb dressing V CF
• Charred broccoli, Malfroy’s honey roasted carrots, Puy lentils, red capsicum, parsley and sesame tahini dressing GF V DF CF
• Roasted beetroot, pearled farro, grilled halloumi cheese, pickled red onion, pomegranate arils, rocket leaves and citrus dressing V CF
• Turkish ‘Piyaz’ salad – Braised cannellini beans, heirloom tomatoes, pickled Spanish onions, parsley, sumac and pomegranate dressing GF VE CF
• Roasted cauliflower, rocket leaves and radicchio with fried capers, golden raisins, and balsamic vinaigrette GF VE CF

• Smashed curried egg, spinach leaves, dill and chives V DF CF
• Beef pastrami, provolone cheese, pickled cucumber, mustard, rocket leaves, sauerkraut, horseradish, and dill mayo
• Shaved honey smoked ham, iceberg lettuce, tomato, cucumber, shallots, carrot, dijonnaise DF
• Poached chicken, shallots, shredded carrot, daikon, coriander, toasted sesame seeds, chilli mayonnaise DF
• Smoked turkey, cranberry mustard, Swiss cheese, cucumber, rocket and pickled onion
• BLAT — bacon, lettuce, avocado, and tomato DF

• Coconut chickpea curry, bush tomato and caramelised onion rice pilaf and coriander chutney GF VE CF
• Ras-el-hanout chickpea tagine, Tuscan spinach, bell peppers, preserved lemon with Moroccan style semolina cous cous VE CF
• Hokkien noodles, Asian vegetables, carrot, seasonal mushrooms, green beans with XO mushroom sauce VE CF
• Tempeh katsu, yellow curry sauce, river mint, pickled radish and anise myrtle rice pilaf GF VE CF
• Tofu curry with carrot, zucchini, green peas, and Pandan rice GF VE CF

• Ricotta, feta and spinach pastizzi V CF
• BBQ pork bun with Szechuan chili jam
• Spiced corn empanada with red mojo sauce V CF
• Chicken and cumin calzone with black garlic sugo
• Potato and pea samosa with spiced pineapple and mango chutney VE CF

$ 66.00 PER GUEST

Stand up style lunch of hot and cold items including:

• house made dips and bread
• choice of 6 selections: choose 3 cold including slider bun or finger sandwiches, 2 hot and 1 dessert item
• tea
• coffee
• hot chocolate
• house made botanical water infused with fruits, berries and herbs.

Add additional cold, hot or dessert item for $8.60 per item, per guest.

Minimum numbers 40 guests — for smaller functions labour charges may apply.

• Seared Australian tuna, green beans, cranberries, confit onions, fragrant herbs with lemon and mustard dressing GF DF contains seafood
• Casarecce pasta salad, Vannella ricotta cheese, sundried tomatoes, spinach, grilled zucchini, and basil pesto
• Poke bowl — teriyaki chicken, seasoned brown rice, avocado, pickled vegetables and edamame beans GF 
• Vegetarian rice paper rolls with chilli vinegar GF VE CF
• Assorted sushi and nigiri with soy and pickled ginger GF DF contains seafood

• Poached local prawn, iceberg, tomato and Old Bay seasoned aioli CF contains seafood
• Smoked turkey, cranberry jam and brie cheese
• Curried egg, chives and iceberg V CF
• Heirloom tomato, local bocconcini cheese, basil, olive tapenade and sesame hummus V CF

• Poached chicken, celery, seeded mustard mayonnaise DF
• Shaved local ham, pickles, grain mustard and Swiss cheese
• Tuna, mayonnaise, and pickle cucumber DF CF contains seafood
• Cucumber, cream cheese, dill fronds V CF

A wide selection of soft drink options served from beverage stations including:

• organic kombucha
• orange juice & apple juice
• soft drinks
• sparkling

$6.75 per person for up to one hour’s service.

$2.25 per guest for each additional 30 minutes.

BEER AND ALCOHOL FREE BEVERAGES INCLUDED IN EACH PACKAGE.

For Sommelier and Trophy packages, select one white and one red wine.

Add a cocktail on arrival from our small batch cocktail list for $8.50 per guest.

Carafes of orange juice, apple juice and botanical water are set on tables with other soft drink options available from stations around the room.

$6.75 per person for up to one hour’s service.

$2.25 per guest for each additional 30 minutes.

1 hour $30.25

1.5 hours $36.50

2 Hours $42.00

• Craigmoor Chardonnay Pinot Noir NV, Central Ranges, NSW
• Tyrrell’s Semillon Sauvignon Blanc, Hunter Valley & Orange, NSW
• Secret Garden Shiraz, Murray Darling, NSW

1 hour $36.00

1.5 hours $43.00

2 Hours $49.25

• Lock & Key NV Sparkling, Tumbarumba, NSW
• Thomas Wines Synergy Semillon, Hunter Valley, NSW
• Luna Rosa Rosado, Central Ranges, NSW
• De Iuliis Shiraz, Hunter Valley, NSW

1 hour $41.25

1.5 hours $48.75

2 Hours $55.75

• Printhie Vintage Sparkling, Orange, NSW
• Scarborough Vermentino, Hunter Valley, NSW
• Philip Shaw No. 19 Sauvignon Blanc, Orange, NSW
• Hungerford Hill Pinot Gris, Tumbarumba, NSW
• De Iuliis Rosé, Hunter Valley, NSW
• Ross Hill Tom Cabernet Sauvignon, Orange, NSW
• Montrose Black Shiraz, Mudgee, NSW
• McWilliams 660 Pinot Noir, Tumbarumba, NSW