Plated Entrée
Pork and Pistachio Terrine
Smoked Salmon with Crème Fraîche
Goat's Cheese and Red Onion Marmalade Tart
Whole Cooked Prawns with Cocktail Sauce
Carvery Main Course
served with rich red wine gravy, cranberry sauce and a variety of mustards.
Glazed Scottsdale Ham
Herb-Roasted Turkey Breast
Chaffing Dishes
Pan-fried Ocean Trout with Dill Cream Sauce
Mushroom Risotto
Angus Beef Rump with Béarnaise Sauce
Roast Potatoes and Steamed Pink Eye Potatoes
Roast Pumpkin
Steamed Seasonal Vegetables
Festive Dessert Buffet
Including Plum Pudding and Soft Serve Ice Cream
