Buffet – guests are served entrée whilst seated and then move to buffet stations to be served by chefs. Select one of the following three buffet choices:

Buffet choice #1 – $38 per person

• Vegetable soup (served at the table)
• Roast porterhouse
• Baked ham with mustard crust
• Salad selection
• Dinner rolls
• Condiments
• Chocolate mousse cake with raspberry coulis

Buffet choice #2 – $48 per person

• Seafood vol au vent (served at the table)
• Turkey filled with walnuts and prunes
• Baked ham with mustard crust
• Roast porterhouse
• New potatoes, seasonal vegetables
• Salad selection
• Dinner rolls
• Condiments
• Fruit salad
• Chocolate mousse gateaux
• Honey and lemon cheesecake

Buffet choice #3 – $54 per person

• Platters of seafood and anti pasta (served in middle of each table)
• Baked Kassler with pineapple and cloves
• Roast eye fillet with herb and mustard crust
• Hot smoked salmon with horseradish cream
• New potatoes, seasonal vegetables
• Salad selection
• Dinner rolls
• Condiments
• Fruit salad
• Chocolate mousse gateaux
• Baked lemon tart
• Chocolate and hazelnut meringue cake

Staff hire

• Chef $50/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
• Senior waiting staff $40/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.
• Junior staff $35/hour Monday – Friday, add 50% to hourly rate for weekends and public holidays.5