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thrilling combination of textures and flavours, including deft Asian as well
as European technique ... clearly the best in the day Good Living, The Sydney Morning Herald |
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Are you looking for a drop off menu without waiters and service? Click through to |
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The Gold Menu |
UNSW Cocktail menus | |||||||||
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HotBalinese chicken satays with peanut sauce Arancini -fried roast tomato risotto balls with napolitana sauce Thai fish cakes with homemade sweet chilli sauce Zucchini fritters with beetroot dip Moroccan lamb meatballs with coriander yoghurt dipping sauce Chicken Yakitori skewers marinated in soy and mirin Spinach and fetta filo triangles Mushrooms Kilpatrick – baked whole button mushrooms, bacon, Worcestershire Tempura fish pieces with tomato and caramelised onion dipping sauce Vegetarian spring rolls with homemade sweet chilli sauce and soy dipping sauce Chicken, ginger and coriander steamed buns Mini French toasted ham and cheese finger sandwiches "Tiny Schnitzels" - platters of veal goujons with lemon wedges Beef meatballs with spicy Spanish style tomato sauce Crumbed chicken goujons with lime and coriander yoghurt Crumbed fish goujons with tartare sauce Mini lamb Turkish pizza (Pide) with tahini yoghurt dressing Gourmet mini sausage rolls Gourmet mini pies with either: Chicken and leek OR Lamb and rosemary
Hot or coldMini quiche with either: Sweet potato and basil, Smoked salmon and dill, Smoky bacon, Goats cheese, leek and red capsicum
Calzone filled with either: Roasted pumpkin, pine nuts and black olives OR Eggplant, basil and tomato OR Mushroom and herb OR Curried potato and pea
ColdFestive salmon whirl - smoked salmon, cream cheese and dill in crepe Platter of felafel, vine leaves and babaganoush Selection of sushi rolls served with ponzu dipping sauce Party mix of mixed nuts, Japanese crackers, chilli marinated Kalamata olives Cheese twists - puff pastry batons layered with Gruyere Grissini bread sticks wrapped with prosciutto Frittata pieces, either: Onion and mascarpone OR Zucchini and almond
Selection of dips with Turkish bread OR vegetable crudités (select 3): Babaganoush OR Hommos OR Guacamole OR Syrian red pepper, walnut and pomegranate OR Red bean salsa OR Cucumber, yoghurt, mint and green chilli
Bruschetta with either: Tomato and basil OR Crushed peas and bacon OR Roasted capsicum, goats cheese and basil OR Mascarpone and prosciutto
Selection of gourmet finger sandwiches with either: Roast chicken with fresh herbs and homemade mayonnaise OR Peppered egg with homemade mayonnaise OR Cucumber, watercress, butter and pepper
Mini knot rolls with either: Smoked salmon, cream cheese and dill OR Roast beef with watercress and horseradish OR "Antipasto" - chargrilled red pepper, chargrilled zucchini, pesto and Brie
SweetSelection of rose water scented Lebanese pastries Tiny homemade muffins (raspberry, banana and coconut, apple cinnamon) Cake fingers (Chocolate and walnut OR White chocolate and sesame) |
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The Premium |
UNSW Cocktail menus | |||||||||
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Menu 1
Grilled quail breast with prosciutto and sage Roasted capsicum, goats cheese and basil bruschetta Mini crab sandwich with parsley and tarragon Baby pea and cherry tomato arancini with napolitana sauce Caramelised coconut king prawn with green chilli, lime and coriander dressing Ponzu marinated beef Tataki Salmon tartare tartlet with cucumber and salmon roe Potato and chive griddle cake with red onion confit and sour cream Thai chicken and corn cake with homemade sweet chilli sauce
Menu 2
Peking duck pancake Butterflied king prawn with lime and chermoula Tempura of asparagus, zucchini, eggplant, beans and beancurd with ponzu sauce Ricotta, parsley and bacon dumpling with napolitana sauce Three mushroom ragout tartlet Grilled swordfish with salsa verde on mini toast Vietnamese rice paper roll with iceberg lettuce, bean sprouts, lime, noodles and sesame omelette Scallop, lemongrass and fresh coconut salad Mini chicken Tikka skewer with mango chutney
Menu 3
Salt and chilli squid Mini lamb burger with tzatziki Marinated artichoke fried with parmesan, sage and rosemary crust Thai caramelised pork belly and fresh pineapple Freshly shucked oyster with lemon and pepper Mini bocconcini with olive, basil and dried tomato Tartlet of sugar cured tuna with fresh cucumber pickle and sesame seeds Pink grapefruit, cashew and toasted coconut salad BBQ quail breast with lemon, garlic and oregano |
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| Options | Extra style for your Cocktail menus | |||||||||
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Substantial stand up dishesThese dishes can be served in a noodle box or a small china bowl
Corn-fed chicken on a bed
of tabouleh with tahini yoghurt Oyster barFreshly shucked oysters with lemon and lime wedges; ginger, soy and shallot sauce; homemade cocktail sauce
BBQ finger foodBanana leaf parcels of fish marinated in Balinese spices Minced prawn and fish cakes flavoured with coriander, coconut, chilli and lemongrass on sugarcane skewers King prawns with garlic and parsley butter Seared grain-fed striploin beef with a selection of sauces - ponzu with shallots, Béarnaise, hot spicy BBQ - served on large platters with pistol skewers Two bite steak sandwiches with BBQ onions and homemade mayonnaise Bratwurst in brioche buns Chicken Tikka skewers with mango chutney Balinese chicken satays with peanut dipping sauce Spicy yogurt marinated lamb cutlets Lamb fillet marinated in oregano, lemon and olive oil, barbequed in vine leaves Mini corn on the cob with herb butter and cracked pepper Colourful vegetables on satay sticks with warm, freshly roasted peanut sauce Corn fritters with chilli relish There are so many other options: A BBQ on the balcony, a sushi bar or seafood bar…gelato…dessert buffets, the list goes on
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| UNSW | Dinner menus | |||||||||
EntréePlease select one dish
Mediterranean Mezze plate - Greek salad, felafel and stuffed vine leaves, hommos and Turkish bread Salad of chickpeas, fried cauliflower and eggplant pickle Tasmanian ocean trout gravlax with a parsley and coriander vinaigrette Ravioli of cauliflower, mascarpone and sage with freshly ground pepper Crumbed Atlantic salmon cakes with dill cream Salad of potato, preserved tomato, watercress and crisp prosciutto Wild mushroom risotto with fresh parmesan Glass noodle salad of chicken and squid with lime and chilli dressing Flathead mousseline with lemon and champagne sauce Salad of Tasmanian mussels and calamari tossed with sorrel, tomato and champagne vinegar dressing Indian spiced potato cakes with fresh basil and tomato chutney Salad of seared beef served warm with lime, lemongrass and Thai herbs
Main coursePlease select one dish
Fillet of beef with seeded mustard butter sauce Fillet of beef with rustic Provencal ratatouille and sautéed eschalot potatoes * Grilled lamb fillet with Yarra Valley fetta and olives on a bed of rocket Chilli jam marinated loin of lamb with homemade potato salad * Pan-fried veal fillets rolled with spinach and pine nuts, served on rocket with lemon juice and parsley Duck confit with green beans, kipfler potatoes, preserved tomatoes and black olives * Seared corn-fed chicken breast with braised green lentils and witlof Roasted corn-fed chicken with bread sauce, roast potatoes and old-fashioned gravy * Atlantic salmon, spinach and mushrooms baked in puff pastry with beurre blanc Grilled salmon with red capsicum, sugar snap peas, ponzu and shitake mushrooms Individual fish and baby vegetable pie Pan-fried fillet of blue eye cod with salad of chickpeas, parsley, tomato, Spanish onion and lemon juice To accompany the main course
Steamed chat potatoes with fresh herbs * unless a starch is otherwise stated in the dish Steamed vegetables Green salad Sour dough bread roll
DessertPlease select one dish
French Brie and vintage Australian cheddar plate with dried fruit and water crackers Layers of puff pastry, caramelised pear and crème chiboust Fresh fruit trifle of liqueur sponge cake, berries, cream and homemade jelly Passionfruit tart in sweet almond pastry with strawberry and mint salad Cinnamon pannacotta with cherry granita Terrine of Grand Marnier soaked chocolate mud cake and vanilla ice cream with raspberry coulis Zabaglione with fresh strawberries and balsamic vinegar Floating island with orange caramel sauce and crème anglaise Steamed double chocolate pudding with warm chocolate sauce Rich treacle and pecan tart Cherry and almond frangipan tart sprinkled with kirsch and fresh mint Apple and rhubarb crumble, served warm with vanilla bean custard
Coffee and selection of tea with biscotti
Beverages
Bennetts Lane NV Brut Vintage Hills Semillon Sauvignon Blanc Vintage Hills Hunter Valley Merlot Local beers and light beer Orange juice, soft drinks and mineral water
Package details
Package price includes 4.5 hours service, menu and beverages as above, professional waitstaff, crockery, cutlery, glassware and linen
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| UNSW | ||||||||||
EntréePlease select one dishBraised and fried pork belly with mint, bean sprouts, fried eschalots and lemongrass Terrine of white rabbit, prunes and bacon with watercress, roasted hazelnuts and sour dough toast Salad of roasted beetroot, lentil du puy, English spinach and Gorgonzola with caramelised walnuts Slow roasted tomatoes on puff pastry with eggplant confit and basil garnish Chargrilled field mushroom on rosemary and sage polenta with herb butter Marinated artichokes, asparagus and cured tomatoes on balsamic dressed rocket Potato gnocchi with smoked mozzarella and tomato basil sauce Atlantic salmon gravlax with seared scallops and saffron potatoes Baby octopus, baby squid and mussels tossed with rocket, basil and saffron dressing Tartare of Atlantic salmon on sushi rice with lime zest avocado puree Roasted scampi on a salad of green papaya, kaffir lime and mint ($13.20pp surcharge) Tataki of sand whiting with preserved lemon, pickled ginger and Banyuls vinaigrette Saffron and rosemary-scented risotto with sautéed king prawns Confit of ocean trout on English spinach with salmon roe, crisped shredded leek and herb oil Timbale of whiting fillet with oysters poached in chive beurre blanc Seared tuna carpaccio with Kalamata olives, capers, roasted red capsicum, chilli, parsley and tarragon Main coursePlease select one dishRosemary rubbed fillet of beef with whole roasted garlic OR salsa verde, and wilted English spinach Grilled fillet of grain-fed beef with Bordelaise sauce, bone marrow and celeriac puree Crepinette of oxtail stuffed with parsley and brioche Roasted loin of lamb with field mushroom Provencal and rosemary jus Rack of lamb, on the bone, roasted with a garlic, herb and bread crust and sherry vinegar jus Fillet of veal baked in salt crust with English spinach and veal jus Roasted saddle and leg of white rabbit with morel mushrooms, peas and confit baby onions Pot au feu - confit of duck in consommé with braised chicken and veal, and winter vegetables Grilled duck breast and braised duck leg with orange and star anise sauce Chicken breast stuffed with tarragon and chestnuts, crushed new potatoes and a salad of olives, capers and yellow teardrop tomatoes Gastronomy’s individual schnapper pie Baked coral trout stuffed with leeks and cepes mushrooms with beurre blanc Grilled fillet of Atlantic salmon with sorrel cream sauce Steamed red emperor wrapped in Chinese cabbage with ginger, shitake mushrooms and Sichuan pepper Roasted barramundi served with artichoke stuffed with ratatouille and herbs Braised fillet of blue eye cod with saffron and tomato fumet Roasted winter vegetable flan with Persian fetta and green olive, basil and tomato
Our chef will select accompaniments to best compliment your main course, such as:Potato and parsnip gratin Steamed chat potatoes with fresh herbs Pan-fried turned potatoes Steamed jasmine rice Green salad with apple cider vinegar, Dijon mustard and olive oil dressing Salad of Asian greens with soy, lime and sesame seed oil dressing Seasonal vegetables Sour dough bread
Cheese and dessertPlease select one dish
Selection of premier cheese with glazed fruit, homemade quince paste and lavoshe (platter for each table or individual plates) Gorgonzola dolce with poached pear, muscatels and Pane Croccante Rose water bavarois with walnut wafer and quince compote Floating island with crème anglaise and chocolate wafers Nougat semifreddo with coffee gelato and shards of praline Individual pear tarte tatin, served warm with caramelised pan juices and vanilla bean ice cream Cinnamon panna cotta with cherry granita Passionfruit tart with citrus salad Orange-scented rhubarb crème brulée with almond tuile Chocolate Marquise with pistachio anglaise and a sugar cloud
Coffee and selection of tea with biscotti and Hand-made chocolate truffles
BeveragesBennetts Lane NV Brut Vintage Hills Semillon Sauvignon Blanc Vintage Hills Hunter Valley Merlot Local beers and light beer Orange juice, soft drinks and mineral water
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| Conferences | ||||||||||
Scientia Conference menuIncludes morning tea, lunch and either arrival tea and coffee or afternoon tea If you would like both arrival tea and coffee and afternoon tea served add $5.00 per person + GST
On arrivalCoffee and a selection of teas, Biscotti
Morning teaDaily selection of biscuits and slices, such as: Orange poppy seed, chocolate and walnut fingers, caramel pecan butter biscuits, lemon biscuits Coffee and a selection of teas, orange juice, mineral water
LunchSelection of gourmet sandwiches on a variety of breads including multigrain, white, wholemeal, rye, Turkish, bagels, baguettes and wraps such as : Chicken, fresh herbs, lettuce and mayonnaise OR Smoked salmon with cream cheese and dill OR Char-grilled vegetables with Brie and pesto, OR Rare roast beef, Dijon mustard and watercress OR Double smoked ham with cheddar, Dijon and alfalfa sprouts
Premier cheese and crackers Seasonal fresh fruit platter
Coffee and a selection of teas, orange juice, mineral water
Afternoon teaA selection of biscuits and slices, coffee and a selection of teas Premium Conference menuIncludes morning tea, lunch and either arrival tea and coffee or afternoon tea If you would like both arrival tea and coffee and afternoon tea served add $5.00 per person + GST
On arrivalCoffee and a selection of teas, Biscotti
Morning teaOur home made tiny muffins: Raspberry, banana and coconut, blueberry Or Dark chocolate fudge cake fingers, mini orange cakes and orange jaffa cakes Or Selection of freshly baked mini pastries
Coffee and a selection of teas, orange juice, mineral water
LunchSelection of assorted gourmet rolls and sandwiches, as above Our own mini quiches in a variety of flavours, such as: Sweet potato and basil, Smoky bacon, Smoked salmon and dill
Roasted red pepper and tomato risotto cake Mixed leaf salad
Premier cheese and crackers Seasonal fresh fruit platter
Coffee and a selection of teas, orange juice, mineral water
Afternoon teaA selection of biscuits and slices, coffee and a selection of teas
Corporate Conference menuIncludes morning tea, lunch and either arrival tea and coffee or afternoon tea If you would like both arrival tea and coffee and afternoon tea served add $6.50 per person + GST
On arrivalSelection of freshly baked mini pastries Such as apple lattices, cherry lattices, custard and sultana scrolls, passionfruit pastry Or Homemade mini muesli and fruit muffins
Coffee and a selection of teas - Java green, chamomile, peppermint and English breakfast
Morning teaOur pastry chef's selection of sweet bites Such as hazelnut and jam cookies, apricot kisses, vanilla butter crescents, double chocolate sandwiches, raspberry almond layers Selection of seasonal whole fresh fruit
Orange juice and ruby red grapefruit juice Coffee and selection of teas
LunchPlease select 1 dish Char-grilled chicken with lemon and rosemary Beef Bourguignon with jasmine rice Osso bucco “classic” with soft polenta Vietnamese fried pork with lime and lemon grass and jasmine rice
Please select 1 dish Home-made potato gnocchi with napolitana sauce Tagine of felafel and chick peas with couscous Eggplant parmigiana Vegetarian Kway Teow noodles
Please select 2 dishes Mixed leaf salad Caramelised balsamic onion, baby spinach, sweet potato, pine nuts, olive and fetta salad Avocado, asparagus, cherry tomato salad with balsamic dressing Caesar salad with bacon or oven-dried tomatoes Beetroot and mint salad
Selection of gourmet sandwiches on a variety of breads including multigrain, white, wholemeal, rye, Turkish, bagels, baguettes and wraps
Premier cheese and crackers Pear and frangipan tart
Orange juice and mineral water Coffee and a selection of teas with biscotti
Afternoon teaMini white chocolate mud lamingtons Selection of seasonal whole fresh fruit Coffee and selection of teas
Active Ate Conference menuIncludes morning tea, lunch and either arrival tea and coffee or afternoon tea If you would like both arrival tea and coffee and afternoon tea served add $6.50 per person + GST
On arrival
Homemade mini muesli and fruit muffins
Orange juice and ruby red grapefruit juice Coffee and selection of teas - Java green, chamomile, peppermint and English breakfast
Morning Recharge
Individual snack packs of Australian dried apricots, pears and muscatels with roasted almonds, raw cashews and macadamias
Fresh berry frappé Raspberries, strawberries and blueberries pureed with apple juice and ice Coffee and selection of teas
Lunch
Lamb skewers with lemon and oregano Chicken Lawar (green bean and bean sprout salad with minced spiced chicken, served cold) Pita bread felafel wrap hot off the grill
Avocado, asparagus, cherry tomato salad with balsamic dressing Pumpkin and sweet potato salad with roasted seeds and nuts
Rye and wholegrain breads
Premier cheese and crackers Seasonal sliced fresh fruit platter
Orange juice and mineral water Coffee and selection of teas
Afternoon rejuvenation
Meringue bites in traditional, chocolate and passionfruit Parmesan shortbread
V8 Vegetable Juice and V8 Citrus Splash “poppas” Coffee and selection of teas
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