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Buffet

• Oven roasted eye fillet caramelised onions and grilled mushrooms
• Honey glazed ham on the bone
• Lemongrass poached chicken on Vietnamese style coleslaw
• Salmon escabeche (flavoured in currants, leek, dill & orange)
• Seafood salad with prawns, mussels, fish and scallops
• Assorted green salad with snow pea shoots, sugar peas, broccoli, beans, zucchini with a seeded mustard dressing
• Coz, orange, beans, beanshoots and beetroot salad dressed with orange and balsamic dressing
• Asian influenced salad of julienned vegetables with a lime, lemongrass and ginger dressing
• Tuscany potatoes with rosemary and garlic
• Roasted root vegetables with sundried tomatoes and baby onion
• Morroccan pumpkin presented in large chunks sprinkled with feta and pepitas