a taste - gold coast convention and exhibition centre ... menu 2016 - 2017...br swh r s s s r s s...
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Welcome to the Gold Coast Convention and Exhibition Centre and our award winning kitchen. The Gold Coast hinterland has an abundance of micro growers we partner with to ensure only the freshest produce is used within our food offerings.
Our chefs offer a world class dining experience to the guests of the convention centre. Our team work with you to create the perfect ambiance and menu to suit the tempo of your event.
No event is too small or too large for our experienced catering and kitchen team. From a continental breakfast to a sit down dinner for 4,000 people we work to ensure a seamless, pleasurable experience for both the client and attendee.
Welcome!
Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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BreakfastWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Commence your day in a healthy way – we have a diverse choice of continental, plated, hot and cocktail breakfast itemsfor people seated or on the move.
THE ANCIENT ROMANS THOUGHT STRAWBERRIES HAD
MEDICINAL POWERS. THEY USED THEM TO TREAT EVERY-
THING FROM DEPRESSION, FAINTING,FEVER, KIDNEY STONES, BAD BREATH
AND SORE THROATS.
WHAT WE DO KNOW NOW IS THEY
ARE LOW IN CALORIES AND HIGH IN VITAMINS C, B6, K, FIBRE,
FOLIC ACID, POTASSIUM AND AMINO ACIDS.
Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Add a fruit smoothie to any breakfast for $3.80 per person.
Continental breakfast
An assortment of individual cereals
Mango, passionfruit and berry creamy yoghurts
Sliced seasonal fruits
Baked croissants, flaky danish pastries and muffins with jams and butter
Chilled orange, apple and pineapple juices
Roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas $28.80
Plated hot breakfast
Should you require two items to be served alternately, please budget an additional $3.50 per serve. Please discuss your requirements with your event manager.
Toasted ciabatta with slow cooked salmon, fried egg, avocado, tomatoes on the vine, double brie and thyme beurre blanc $27.80
Sour dough with jamon, wilted spinach, cherry tomato compote, fried egg, enoki mushrooms and sweet sambal relish $27.80
Panini with field mushrooms, corn fritter, asparagus, poached egg, rocket and balsamic $28.80
Plated hot breakfast cont.
Focaccia with honey smoked bacon, poached eggs, rocket, roma tomatoes and chervil hollandaise $25.70
Portobello mushroom, vine ripened tomatoes, wilted rocket, asparagus, double brie with poached egg and balsamic | $27.30
Middle eastern potted braised beans, poached egg and watercress on grilled sourdough $22.00
Pancakes with grilled corella pear, hazelnut chocolate fudge, maple and vanilla bean cream $22.00
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Breakfast cocktail menu $34.00 pp
Cold selection
Greek yoghurt, coconut granola and blueberry compote
Bircher muesli, apple and macadamia Banana fritters, almonds andvanilla syrup
Prosciutto bruschetta, goat cheese, fig and rocket
Hot selection
Smoked salmon egg-chive crème fraiche, muffin and petite salad
Poached egg, ham hock and snow pea tendril cocotte
Petite hash browns with chorizo, tomato and caramelised onions
House braised barbecue baked beans, jalapeno salsa and sour cream
Asian breakfast buffet $32.00 pp
Barbecue pork steamed buns
Congee with traditional condiments
Steamed dim sum station including pork, prawn, chicken and vegetable with a selection of sauces
Egg fried rice
Stir fried asian greens with glass noodle
Chicken and shimeji chawanmushi
Miso salmon with eschalots
Breakfast
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Coffee and tea
Roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas served to guests $4.50 pp
Juice Chilled orange, apple and pineapple juices $14.00 per jug
Hot breakfast package $35.00 pp
Baked croissants, flaky danish pastries and muffins with jamsand butter
Sliced seasonal fruits
Chilled orange, apple and pineapple juices
Crispy bacon, chipolata sausages, sea salted roma tomatoes, rosti potatoes and grilled mushrooms
Roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas
Hot breakfast package cont.
Please select one of the following selections to accompany the hot items:
Scrambled eggs
Eggs benedict with smoked salmon and lemon dill
Eggs benedict with leg ham and béarnaise
Aged cheddar and eschalotomelette
Bacon, egg and vine ripened cherry tomato tartlet
Pancetta potato, green onion hashserved in cast iron pan
Breakfast
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Breakfast forpeople on the move $34.00 pp
Easy to eat options while standing up.
Sliced seasonal fruits
Bircher muesli
Mango, passionfruit and berry creamy yoghurts
Fruit muffins and flaky danish pastries
Chilled orange, apple and pineapple juices
Roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas
Select two savoury selections and one sweet selection from the following to accompany the breakfast package:
Savoury selection
Bacon, egg and vine ripened cherry tomato tartlet
Croissants filled with shaved champagne ham and aussie cheddar
Minute steak on sour dough with poached egg, dijon béarnaise and caramelised onions
Bacon and egg english muffin
Smoked salmon on english muffin with hollandaise
Potato pancakes with tomato relishand sour cream
Beef and pork breakfast bun withjalapeno salsa and avocado puree
Sweet selection
Breakfast pancakes with cream, mixedberry compote and maple syrup
GCCEC coconut with dried fruit andmuesli tranche Berry and vanilla bean brulee
Fruit brochettes Petite muffins Blueberry and apple yoghurt parfait Creamed coconut rice puddingwith mango compote and toastedcoconut
Breakfast
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Satisfy your mid morning or afternoon hunger with a selection of sweet, savoury and healthy choices.
Roasted range of aromatic, enticing coffee blend, decaffeinated coffee and a selection of premium quality classic and herbal teas served with one of the following selections.
Should you wish to upgrade your coffee selection to our bistro espresso style machine, simply add an additional $1.00 per person.
If you wish to design your own break from the selections or add a fruit component, simply add an additional $1.50 per person for each additional selection.
Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Sweet selection
Cold $8.90 each
Fig, date and dried apricot loaf with vanilla-apricot compote
Lemon, lime and vanilla bean loaf with passionfruit curd Carrot cake with lime and philly cream cheese
Banana bread with honeycomb cream cheese
Raspberry, passionfruit and chocolate lamingtons
Assortment of house baked biscuits and cookies
Chocolate cheesecake brownie
Vanilla-custard mille feuille
Mini chocolate selection
Sweet selection
Cold cont. $9.90 each
Almond bee sting
Petite sweet tart selection including apple, lemon, fruit, frangipane cherry and blueberry custard
Indulgent macarons including chocolate, raspberryand passionfruit |
Tiramisu parfait with white chocolate shortbread
Black and white wagon wheels
Cupcake pavlovas
Pomegranate and blood orange cake
Raspberry and blueberry friands |
Handcrafted cupcakes
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Savoury selection $9.90 each
Fire roasted capsicum and cheddar cheese quesadillaswith sour cream
Selection of baked savoury empanadas with relishes and dipping sauces
Lamb korma roti wrap with minted yoghurt and chutney Selection of deli style gourmet pies
Lamb and chicken koftas with yoghurt
Assortment of petite savoury egg tartlets
Spanakopita leek, spinach and feta pastry squares
Savoury chicken and chorizo crostata
Steamed pork buns
Potato, rosemary, sweet onion and tomato ciabatta Zucchini bread with smoked tomato butter
Break
Sweet selection
From the oven $9.90 each
Bomboloni italian donut holes
Warm crostatas with fig and wild berry preserve
Honey baked pear crumble served with cinnamon cream
Basket of flaky danish pastries
Cinnamon apple cake
Waffles with assorted condiments including fruit compote, chocolate fudge, maple syrupand cream Selection of muffin flavours including white chocolate raspberry, chocolate chip and blueberry
Petite pancake bar with a selection of condiments including fruit compote, hot fudge and butterscotch sauce with cream
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Premium break $16.90 each
Premium high tea stand consisting of an assortmentof fine chocolates, macarons, cakes, petite foursand savoury tartlets
For a healthy alternative $9.90 each Mixed berries with nuts, oats, muesli and yoghurt andfruit shots |
Fruit skewers | Oat, nut and dried fruit tranche
Oatmeal and pear log
Spice date and fig cake
Fruit smoothies |
24 piece fresh fruit bowl $50.00
From the freezer $9.90 each
Liqueur ice cream flavours include strawberry and cointreau, raspberry and irish cream, rum and raisin, coffee and frangelico Non-liqueur ice cream flavours include vanilla bean, couverturedark chocolate, burnt caramel, coffee and hazelnut, mango and roasted coconut, macadamia praline |
Wild berry and cocoa sorbet |
Mini gelato cones
Gelato tubs |
Please note: flavours are indicative only and are subject to change.
Break
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Continuous tea and coffee
Create your own coffee and tea bar with continuous roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas with a selection of sugar cubes and milks.
Small urn air pot - 18 cupsServed with biodegradable cups $47.00
Served with crockery cups $60.00
Large urn - 75 cupsserved with biodegradable cups $150.00
Served with crockery cups $190.00
Bistro machineincluding 1kg of Vittoria coffee beans (80 cups), milk, sugar and crockery $240.00
Roasted range of aromatic, enticing Vittoria coffeeblend, decaffeinated coffee and a selection ofpremium quality, classic and herbal teasserved to guests $4.50 pp
Break
THE GCCEC IS COMMITTED TO
CONTINUALLY IMPROVING OUR ENVIRONMENTAL AND SOCIAL
SUSTAINABILITY PERFORMANCE.
THROUGH OUR VOICE AND YOURS, OUR FRIENDS AT BIOPAK
HAVE DEVELOPED PRODUCTS SUCH
AS THE BIOCUP TO HELP REDUCE LANDFILL WASTE.
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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LunchWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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A variety of lunch options to suit any event, from lunch on the move and buffets to table grazing.
Please discuss with our sales or event teams to assist in your selection and help personalise your event’s individual requirements.
Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Baguette and wrap lunch for people on the move $35.70 pp Delight guests with our chef’s selection of handmade wraps and baguettes with sliced seasonal fruits and assorted petite pastries designed for stand up functions.
These menus include a light selection of salads, roasted range of aromatic, enticing Vittoria blend coffee, decaffeinated coffee and a selection of premium quality, classic and herbal teas.
Fillings may include: Smoked turkey with brie and cranberry
Salami, swiss cheese, cucumber and tomato relish Tandoori chicken with minted yoghurt and iceberg lettuce Smoked chicken, avocado, japanese mayonnaise and spinach Salami with strasbourg cheese and wild rocket Smoked ham, emmental cheese and roma tomato Pastrami, baby rocket with cream cheese and sundried tomato Smoked salmon, spanish onion and dill cream Tuna, spring onion and mayonnaise Roast beef, red onion with horseradish cream Corned beef with corn chutney and swiss cheese Roasted sweet potato with zahtar spice, hommus, sour cream, coriander, red onions and mesclun Egg, avocado, brie, mung beans, asparagus and mayonnaise
Salami, swiss cheese, tomato relish and rocket
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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If you wish to add a hot sandwich option from the selections below, simply add an additional $3.00 per person for each additional request.
Sirloin steak with onions, green peppers and swiss cheese
Pork belly with asian slaw
Cumin braised lamb with tzakziki
Chicken meatballs, roasted pepper and tomato tapenade
Cajun chicken with whole egg mayonnaise
Chilli prawn with green paw paw salad
Fillings cont.
Egg, house-made mayonnaise and lettuce
Leg ham, cheddar cheese and tomato
Tuna, mayonnaise and red onion
Smoked salmon, cream cheese, baby capers, red onion and cucumber
Corned beef, pickle, cheese and mesclun
Roast beef, horseradish mayonnaise, red onion and rocket
Roasted eggplant, zucchini, peppers and hommus
Avocado, alfalfa, tomato, red onion and leafy greens
Turkey, cranberry and brie cheese
Smoked chicken, avocado and camembert cheese
Lunch
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Whether you are looking for a stand up or sit down buffet, we can cater to your necessary needs. Please discuss with our sales or event teams if you have a request for something out of the ordinary – we can assist in making concepts and ideas come true.
Buffet
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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On the move package These lunch buffet menus have been established for guests requiring a substantial selection.
Designed for stand up lunch functions, GCCEC’s buffet menus include a roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas.
Dinner buffets are available in consultation with your sales or event manager. Starting from $70.00 per person, they include a pre-set entree. Please note: Should an assortment of sandwiches be required for the stand up buffet selections, a $4.00 surcharge will apply per person.Should a sit down buffet be required for the stand up buffet selections, a $2.50 surcharge will apply per person (table will be clothed only – all condiments, cutlery and napery will be on buffet).Should a full sit down buffet be required for the stand up buffet selections, a $3.50 surcharge will apply per person (table fully set with condiments, cutlery and napery).
Menu one $45.60 pp
Beef garam masala with spiced lentils, potato andcauliflower
Tumeric roasted chicken with eschalots, toasted fennel,tomato and red chilli
Slow roasted lamb with basmati rice, fenugreek, cumin, cucumber and yoghurt
Curry leaf braised chickpeas with tomato, cardamom, coriander, root vegetables and spinach pakoras |
SaladsPotato with chard, sweet corn, green onioncaramelised red wine | Shredded cabbage salad with toasted pine nuts,raisins and lemon | Green papaya, snow pea and mint salad | Spinach, feta, dried cranberrys, walnuts and cider dressing | Selection of locally picked salad greens |
Sliced seasonal fruits | An assortment of fine pastries and cakes Served with a refreshing selection of juices
Lunch - Buffet
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Menu two $45.60 pp
Ginger spiced pork belly with green chilli galangal, greenpaw paw, peanut and coriander with sweettamarind sauce
Barbecue ginger chicken with thai eggplant, strawmushrooms and kaffir lime coconut broth
Hokkien noodle with prawns, tofu, asian greens, redchilli and egg
Jasmine rice, lemongrass and holy basil |
SaladsShredded pomegranate barbecue chicken salad,wombok, cashews, vietnamese basil, bok choy andtoasted sesame dressing Asian coleslaw with mint and fried eschalots and crunchy ramen noodle salad Roquette, asparagus, cucumber, tomato, basil,chilli cashews, coriander and lime | Selection of local picked salad greens |
Sliced seasonal fruits | An assortment of fine pastries and cakes Served with a refreshing selection of juices
Menu three $45.60 pp
Jerk spiced pork shoulder with mango, tomato, greenonion, lime and scotch bonnet salsa
Roast lamb rump with coffee braised pearl onions,sweet potato and chokos
Steamed coconut Jasmine rice with red beans,eschalots and thyme |
Braised black beans with green peppers, oregano,cumin and tomato |
SaladsTomato, cucumber, radish, caper, spanishonion, lemon and spinach salad | Spiced israeli cous cous, chickpeas, roast tomato,parsley with lemon-yoghurt dressing Black bean and rice salad with bell pepper andcider dressing | Corn, avocado, jalenpenos, coriander, cucumber,red peppers and mint | Selection of local picked salad greens |
Sliced seasonal fruits | An assortment of fine pastries and cakes Served with a refreshing selection of juices
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Menu four $45.60 pp
Grilled salmon with desiree potato, shaved fennel,olives and citrus dressing
Braised beef with tomato, tarragon, pearl onionsand sherry jus
Rigatoni with spinach, fried broccoli, onion, garlic,cherry bocconcini and herbs
Confit duck risotto with mushrooms, cauliflowerand pecorino
SaladsBrown rice, quinoa, spinach, almonds, roma tomatoes and lemonBaby roquette, shaved parmesan, smokedbacon and chardonnay dressingSavoy and red cabbage slawGrilled button mushroom, chat potato, mustard cress, avocado and fetaSelection of local picked salad greens
Sliced seasonal fruits An assortment of fine pastries and cakesServed with a refreshing selection of juices
Menu five $45.60 pp
Bourbon braised lamb shoulder with thyme roastedchats and confit garlic
Tarragon and lemon chicken with celeriac, prawns andheirloom tomato salad
Roast cherry tomatoes with sweet potato, baby carrots,asparagus, spinach and macadamia nuts
Sauteed gnocchi with barramundi, squid, cotechino,sweet peas and lemon myrtle broth
SaladsCos lettuce with shaved parmesan, croutons,prosciutto and chickenFingerling potato with roasted beetroot, romatomato, egg and eschalot saladRoma tomato, cucumber, danish fetta, bellpeppers, herbs and balsamic dressingGreen beans, curly endive, sliced almonds,charred red pepper saladSelection of local picked salad greens
Sliced seasonal fruits An assortment of fine pastries and cakesServed with a refreshing selection of juices
Lunch - Buffet
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Menu six $45.60 pp Black miso salmon with eggplant, pencil asparagus, bok choy, mirin pickled mushrooms and yuzu-dashi broth
Japanese chicken kare with heirloom carrots, zucchini,chat potatoes and green onions
Asian greens with bamboo shoots, mushrooms andsesame teriyaki
Yaki soba noodles with shaved pork, cabbage, peppersand egg Salads:
Savoy and red cabbage slawPearl barley, roast sweet potato, mushroomsand yuzu vinaigretteCurly endive, roquette, asparagus, basil, chillipecans, shaved parmesan andred wine-raspberry dressing Quinoa, cucumber, egg, eschalots, greens andginger sesame dressing Selection of local picked salad greens
Sliced seasonal fruits An assortment of fine pastries and cakesServed with a refreshing selection of juices
Menu seven $49.50 pp Braised chicken with cannellini beans, garlic, chilli, oregano and lemon
Slow roast pork belly with eschalots, black vinegar,garlic and ginger
Risotto with prawns, cuttlefish, merguez sausage,lemon and fennel
Slow roasted cumin salted lamb shoulder with fingerling chat potatoes and labne
Caraway roasted vegetables with spinach and crumbed ricotta
Salads:Witlof, roast beetroot, fingerling potato, romatomato, egg and chorizo salad Pearl barley, black lentils, currants, pepita seeds,chilli and corianderBocconcini, heirloom cherry tomato, basil pestoand roast capsicum salad Traditional nicoise saladSelection of local picked salad greens
Sliced seasonal fruits An assortment of fine pastries and cakesSelection of local cheese with conserves and crisp wafersServed with a refreshing selection of juices
Lunch - Buffet
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Shared Dining
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Shared Dining
GC beach style $58.00 pp
Selection of gourmet bread rolls
Sage roasted beef medallions with portobello mushroom jus
Lamb cutlets with sundried tomato, desiree potato and a herb jus
Lemon garlic chicken breast with broccolini and beurre blanc
Thyme roasted root vegetables with beetroot chutney |
Queensland coleslaw withpineapple |
Green salad with pepita seeds, cherry tomatoes, extra virgin olive oil and balsamic |
Kipfler honey mustard potato salad, red onion and macadamia nuts |
Selection of local cheeses
The following shared dining options are an assortment of dishes served to the centre of your table.
These menus include a roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas.
Indian style, served mild $57.00 pp
Naan bread
Spinach and tomato pakoras with cucumber and apple raita
Lamb korma with roasted almonds
Butter chicken
Gobi masala and red lentil dahl
Biryani rice
Accompanied by traditional chutneysand yoghurt
Ricotta and coconut panna cotta, mango and orange blossom compote
Sliced seasonal fruits
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Shared Dining
Mediterranean style $57.00 pp
Artisan breads
Ciabatta, roma tomato, basil, spanish onion and goats cheese
Salmon, lemon risotto with caperberries, parmesan and tom thumb tomatoes
Chicken saltimbocca, prosciutto, sage, roast eggplant with tomato, basil and white bean ragu
Rigatoni, braised brisket, oregano, romas, olives, chilli and capers
Roast fingerling potatoes, bocconcini, fresh basil, roast capsicum and balsamic vinegar
Tossed green leafy salad and citrus dressing
Strawberry limoncello zabaglione and biscotti
Greek style $57.00 pp
Greek style bread with hummus and tzatziki
Greek style pork belly with orzo, green olives and lemon
Slow roasted cumin salted lamb shoulder with labne
Braised chicken, cypriot fennel and olive sheftalia
Baby octopus seasoned with lemon, olive oil and chilli
Potato, spinach and currants |
Feta, heirloom tomato andcucumber salad |
Passionfruit greek yoghurt parfait, marinated dried apricots, crispy kataifi and fragrant syrup |
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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CocktailWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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We make our own unique requirements, a full range of little treats for the sweet and and savoury foodie at heart. We source only the best ingredients from Australian regions where the season ensures the best from paddock to your plate.
Talk to our sales and events team who will tailor make your menu to ensure your event is the success it deserves.
OUR KITCHEN IS ABOUT CHANGING
THE THINKING OF CONVENTIONS AND
CATERING ALIKE – OFFERING A PERSONALISED
APPROACH TO CONTEMPORARY A LA CARTE
STYLE CUISINE TAILORED TO EACH CLIENT’S
TASTE. OUR HIGHLY EXPERIENCED CHEFS
CONTINUE TO WORK COLLABORATIVELY TO
CRAFT UNIQUE OFFERINGS FOR EACH AND
EVERY ONE OF OUR CLIENTS.
Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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The Gold Coast Convention andExhibition Centre suggests the following quantity of canapés per guest be served during pre-dinner drinks or cocktail party:
30 minutes 3 – 4 canapés
1 hour 5 – 8 canapés
2 hours 9 – 12 canapés
Cold selection
Barn $3.90 each
Smoked chicken with chilli, lime andpapaya
Chicken, chorizo and sweet potato crisps
Spiced chicken with roast macadamiapastry
Fennel salted duck with pear marmalade
Red curry chicken pastry with bamboopetite salad
Peking duck, spring onion, cos lettuce andhoisin
Harissa, lemon and coriander chicken
Cocktail
Paddock $3.80 each
Charcuterie plates - cured local small goods with grissini and lavoche
Black angus sirloin with black bean - coriander salsa
Angus beef tataki with white radish, wakame, spring onion and ponzu dressing
Roasted angus beef with pea salad andxo sauce
Cumin lamb fillets with baked eggplant relish and seeded lavoche
Beef carpaccio with lemon pistou
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Garden $3.80 each
Tomato brushetta with goat cheeseand chervil
Roma tomato, ciabatta, shaved romano and petite salad
Pearl bocconcini with spicy tomato capsicum tapenade
Peperonata with polenta cake andpetite salad
Cocktail
Providing the freshest and highest quality produce for each event is a key deliverable for our kitchen team. From micro herbs, to fruit and vegetables and seafood – with at least 85% of our menu items locally grown and sourced, the Gold Coast is literally delivered from paddock to your plate with love.
Love local
Cold selection
Ocean $4.70 each
Smoked salmon with citrus pearls and dill
Local prawns with lemon mustard dilldressing
Scallop tartare with soy mirin dressing
Tuna tataki with wakame and sesame
Local prawns with grapefruit and hot andsour dressing
King fish ceviche with blood orange andchilli dressing
Assorted sushi and nigiri with wasabi,pickled ginger and soy
Marinated sardines with baby capers andcaponata on toasted ciabatta
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Hot selection
Barn $3.90 each Green curry coconut crusted chicken with palm sugar and lime
Karaage chicken with wasabi
Crispy peking duck with cucumber and hoisin dip
Barbecued duck with nectarine salsa
Thai chicken and lime salad on coconut tempura fritter
Crisp macadamia chicken goujonettes with white bean puree
Paddock $3.90 each
Crispy fried pork belly
Korean barbecue pork ribs
Steamed dumplings with shanghai chilli black vinegar
Cocktail
Lamb loin with carrot puree andred radish
Beef with betel leaf, water chestnut,paw paw and relish
Red cooked pork short ribs withblack vinegar
Peppered sirloin with mustard seed avocado salsa
Veal loin with mustard crab mayonnaise and petite salad
Selection of steamed gow dumplings
Ocean $4.70 each
Corn chip crusted crab, sweet potato fritters and jalapeno sour cream dip
Blue swimmer crab, corn and coriander fritters with créme fraiche
Barramundi spring rolls with lemon
Soft tacos with whiting, avocado and chipotle sauce
Sugar cane prawns with hot and sour sauce
Potato spun prawns with hot and sour mayonnaise
Grilled whiting on toasted ciabatta with salsa verde
Marlborough king salmon confit with tomato chorizo chutney
Seared scallops with smashed peasand speck
Salt and pepper calamari with caper basil mayonnaise
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Demitasse soups $3.90 each
Hot and sour with a wonton
Sweet corn, basil and chilli
Minted green pea
Spiced carrot
Caramelised onion soup
Tom kha gai with chicken andcucumber
Dessert canapes $3.90 each
Our selection of indulgent tarts include:
Lemon meringue
Passionfruit
Salted caramel
Macadamia
Cherry chocolate
Raspberry white chocolate
Apple short bread
Minted chocolate
Frangelico chocolate
Please note: flavours are indicative only and are subject to change. All dessert canapes are served cold.
Cocktail
Hot selection cont.
Garden $3.70 each
Sweet potato, cumin and roastedcashew with basil dressing
Selection of steamed gow dumplings
Spinach garam masala pakoraswith coriander yoghurt
Potato and corn hash browns withchive créme fraiche
Curry samosas with citrus dip
Selection of arancini with chilli aioli
Butternut pumpkin and bocconcini fritters
Smoked potato and onion pierogieswith chive sour cream
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Cocktail
Cocktail menu one $25.80 pp Cold selection
Smoked salmon with eschalot pearlsand dill
Roasted chicken with chilli, lime and papaya
Charcuterie plates - cured local small goods with grissini and lavoche
Tomato bruschetta with goat cheese and chervil
Hot selection
Corn chip crusted crab, sweet potato fritters and jalapeno sour cream dip
Crispy fried pork belly
Green curry coconut crusted chicken with palm sugar and lime
Peking duck spring rolls with cucumber pickle
Cocktail menu two $33.60 pp Cold selection
Roma tomato, ciabatta, shaved romano and petite salad
Local prawns with lemon mustard dill dressing
Spiced chicken with roasted macadamia pastry
Fennel salted duck with pearmarmalade
Black angus sirloin with black bean coriander salsa
Scallop tartare with soy mirin dressing
All four cocktail menus below are priced for a 1 hour duration. If your event exceeds the 1 hour duration please discuss with your event manager as additional charges will be incurred.
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Cocktail
Cocktail menu three $48.90 pp Cold selection
Tuna tataki with wakame and sesame
Chicken, chorizo and sweet potato crisps
Angus beef tataki, white radish, wakame, spring onion with ponzu dressing
Local prawns with grapefruit andhot and sour dressing
Assorted sushi and nigiri with wasabi, pickled ginger and soy
Pearl bocconcini with spicy tomato capsicum tapenade
Charcuterie plates - cured local small goods with grissini and lavoche
Hot selection
Beef with betel leaf, water chestnut, paw paw and relish
Blue swimmer crab, corn and coriander fritters with créme fraiche
Soft tacos with whiting, avocado and chipotle sauce
Sugarcane prawns with hot and sour sauce
Red cooked pork short ribs with black vinegar
Karaage chicken with wasabi
Sweet potato, cumin and roastedcashew with basil dressing
Cocktail menu two cont.
Hot selection
Tom kha gai with chicken and cucumber
Blue swimmer crab, corn and coriander fritters with crème fraiche
Barramundi spring rolls with lemon
Korean barbecue pork ribs
Steamed dumplings with shanghai chilli black vinegar
Lamb loin with carrot puree and red radish
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Cocktail
Local prawns with lemon mustard dill dressing
Peking duck, spring onion, cos lettuceand hoisin
Charcuterie plates - cured local small goods with grissini and lavoche
Hot selection
Potato spun prawns with hot and sour mayonnaise
Grilled whiting on toasted ciabatta with salsa verde
Selection of steamed gow dumplings
Marlborough king salmon confit with tomato chorizo chutney
Veal loin with mustard crab mayonnaise and petite salad
Peking duck crispy roll with hoisin dip
Seared scallops with smashed peasand speck
Sweet corn, basil and chilli demitasse
Korean barbecue pork ribs
Cocktail menu four $62.00 pp Cold selection
King fish ceviche with blood orange and chilli dressing
Roasted angus beef with pea saladand xo sauce
Cumin lamb fillets with baked eggplant relish and seeded lavoche
Tomato bruschetta with goat cheese and chervil
Red curry chicken pastry with bamboo petite salad
Assorted sushi and nigiri with wasabi, pickled ginger and soy
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EntreeWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service
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Should you have a preference or idea for an entrée not mentioned within our suggestions – if there is something not on the list please discuss with our sales or events team members and convey your thoughts – we also specialise in multi flavoured taste plates as an alternative to a conventional entree.
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Entree - Lunch and Dinner
Poultry selection
Spiced yoghurt sumac chicken with quinoa, hummus, coriander and micro salad* $19.80
Szechuan chicken, rice noodles and cucumber with sesame and peanut dressing* $19.80
Chilli roasted duck with nashi pear pickle, cress salad, roasted cashew and crispy eschalots* $22.50
Creole risotto with roast duck, paprika sausage and pimento $22.50
Almond grilled quail with caramelised onion, smoked tomato and truffle mayonnaise $22.50
Chicken sorrel tortellini with tomato consommé, sweet peas, heirloom tomato and herbs $22.50
Lamb selection
Lamb loin with goat cheese,grapefruit, baby beets and petiteherb salad* $26.00
Cumin spiced lamb fillet withpearl cous cous, chickpea pureeand mint labne* $26.00 Chermoula lamb loin, olives, caper berries, radish, cauliflower puree and frisee salad* $24.00
Lamb loin with eggplant relish, bresaola and watercress salad $24.00
Pressed confit lamb shoulder, vanilla tomatoes, black olives, green pea and pine nut salad $24.00
Portabello mushroom merlot risotto with lamb tenderloin, cherry tomato, pear chutney and soft herbs $24.00
Should you require two items to be served alternately, please budget an additional $3.50 per serve.
Please note: entrees marked with * can be pre-set.
Please discuss your requirements with your event manager.
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Beef selection
Grilled sesame sirloin with chilli cucumber, cashews and sweet tamarind dressing* $21.00
Beef tataki, black salt, pickled mushroom, shaved daikon and green onion with ginger chilli dressing* $22.00
Beef fillet with black bean basilpimento salsa and chimichurridressing* $23.00
Szechuan peppered beef fillet and oyster mushroom risotto, eschalot oil and soft herb salad $23.00 Roast black garlic beef, wild rocket, kumato macadamia salad and salmoriglio dressing* $23.00 Charcuterie plate - a selection of regional cured meats, salamis, olives, tapenade and cheeses* $22.50
Seafood selection
Black sesame crusted salmon with ocean pearls and wasabi petite salad* $24.00Seared scallops, creamed pecorino parsnip puree, pea tendrilsand chorizo $24.00
Pomegranate cured king salmon, avocado puree, lemon curd, capers, chardonnay vinaigrette and beetroot grissini* $24.00
King prawns, tomato and black bean salsas, coriander, chilli and smokedaioli* $24.00
King prawns with green paw paw,sweet ginger and coconut withfinger lime dressing* $24.00
Local king prawns, apple, crab, cucumber, red radish and harissared pepper mayonnaise* $24.00 King prawns, kipfler potato, green bean, currants, pine nuts and verjuiceparsley salad* $24.00
Please note: entrees marked with * can be pre-set.
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Taste plate selection $26.20 pp
Please note: cold selections can be pre-set. Please select three of the following to make your personalised taste plate:
Cold selection
Confit salmon with mustard and celeriac remoulade*
Ocean trout tartare with baby beetroot and salsa verde*
Caramelised scallops with pickled daikon and umeboshi dressing*
Goat cheese nougat with quince paste and toasted fennel seed grissini*
Coffee roast duck breast, confit tomato, goats cheese with chilli pecans and sherry vinaigrette*
Chilli mirin prawns with paw paw and lime*
Spiced lamb loin with yoghurt cheese and balsamic*
Blackberry cured salmon gravlax with dill and mustard seed salad*
Atlantic salmon sashimi and nam jim dressing*
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Entree - Lunch and Dinner
Taste plate selection $26.20 pp
Please note: entrees marked with * can be pre-set.
Please select three of the following to make your personalised taste plate:
Vegetarian selection
Polenta galette with roast corn kernels and avocado salsa*
Quinoa, lentil and coriander with cashew cheese*
Zucchini roulade, hummus and petite salad*
Swiss brown mushroom with chickpea, spinach and beetroot jam*
Hot selection
Tamarind quail breast with roasted chilli macadamia nuts
Spinach pakoras with cumin apple yoghurt
Crispy nori king salmon and tuna, pressed watermelon, green paw pawand cucumber
Coriander duck with candied limeand aioli
Lamb shank tart with chives andpistachio nuts
Pork belly with black vinegar andpeanut coconut salsa
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Soups $13.50 pp
Butternut pumpkin with chive sourcream
Tom yum with chicken dumplings
Chicken with prunes and leek
Spicy beef, olive and tomato
Mulligatawny with crème fraiche and granny smith apple
Laksa style chicken and prawn
Prawn and duck gumbo
Kaffir lime and shellfish bisque with lemongrass oil
Tomato bouillon with peking duck wontons and fried eschalots
Entree - Lunch and Dinner
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Roasted eggplant and swiss mushroom risotto with roma tomato, asparagusand salted pepita seeds
Lebanese cous cous with grilled zucchini, butternut pumpkin, parsnip, pine nutsand sweet corn puree
Baked ricotta with heirloom vegetable, chilli basil caper salsa and carrot puree
Roasted field mushrooms with herb potatoes, semi-dried tomato, seasonalgreens, crisp parsnip and chilli napoli sauce
Corn fritter with grilled artichokes, asparagus, sicilian olives, sunflower seedsand balsamic
Spinach tomato pakoras with roquette, mushroom, cucumber mint salad andbell pepper aioli
Polenta terrine with avocado, cucumber and kumato rocket salad, meredith fetaand caramelised red wine vinaigrette*
Haloumi cheese with porcini mushrooms, corn, asparagus and roastedbell peppers
Pearl barley with sweet onion, root vegetable and almond thyme crumble
Caper and lemon potato rosti with creamed spinach, leek and beetroot relish
Vegetarian selection
Entree $20.60 Main $32.80
Please note: entrees marked with * can be pre-set.
Entree - Lunch and Dinner
Our kitchen, headed by Executive Chef
Garry Kindred, boasts an internationally
experienced team of chefs who pride
themselves on bringing their experience
and expertise together to create our menu
compendium. Fresh not only in local produce,
but on trend flavours and fusions that
create memorable gastronomic experiences
remembered long after the event has ended.
Love fresh
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Whether it’s a gala dinner or special occasion we will work with you to ensure your expectations are met and exceeded. We pride ourselves on using only the freshest available seasonal ingredients incorporating the best local produce available.
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Mains - Lunch and DinnerShould you require two items to be served alternately, please budget an additional $3.50 per serve.
Please discuss your requirements with your event manager.
Our menus are collaboratively created to
deliver a balance of well loved and respected
dishes, as well as cutting edge and on trend
culinary delights. Pushing the boundaries of
convention centre catering, the award winning
kitchen team at the GCCEC delivers love in all
of the details creating contemporary a la carte
cuisine featuring locally sourced and in season
produce of only the highest quality.
Love quality
Poultry selection
Chermoula chicken tagine with sweetpotato, date, mint, coriander andchick peas $34.00
Sage and onion chicken with crispy pancetta, lemon and herb crushed potato,seasonal greens and natural jus $34.00
Garlic, oregano chicken with goat cheese potato puree, grilled asparagus, moroccan eggplant and cumin chutney $34.00
Roasted pistachio chicken, white soft polenta, heirloom vegetables with thymeinfused chicken broth $34.00
Coconut chicken breast, choi sum, bok choy, kai lan, green papaya salad and coconut ricewith kaffir lime broth $34.00
Macadamia crusted chicken breast withal-forno ricotta filled zucchini flowersand pinot jus $36.50
Twice cooked roasted duck confitwith colcannon, fig vincotto andwatercress $39.50
Pork selection
Black vinegar, ginger, chilli and garlic pork belly, szechuan prawns, seasonal greensand natural jus $35.00
Roasted pork rib cutlet, pressed polenta, spinach, goats curd, granny smith pureeand petite rocket pear salad $34.00 Pork sirloin with roasted garlic desiree potato, green paw paw andchilli jus $34.00
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Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol
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Mains - Lunch and DinnerLamb selection
Rack of lamb, roasted eggplant, grilled spanish onion, desiree potato, basil pureeand rosemary garlic jus $38.50
Black garlic roasted lamb rump, pressed potato with braised lamb shank and pearlonion compote $38.50
Cumin lamb rump and crispy lamb shoulder with sweet potato pakoras, spinach, peas, cinnamon fenugreekspiced jus $38.50
Lamb tenderloin nicoise, herbsde provence, roast vine cherry tomato, watercress and red winetarragon sauce $38.50
Garam masala lamb loin with celeriac dahl, pencil asparagus, chilli baked roma andcauliflower puree $39.50
Shiraz mustard seed lamb loin, sautéed gnocchi, enoki, oyster and portobello mushrooms, asparagus anddijon jus $39.50
Beef selection
Braised
Sherry braised beef, potato mash and asparagus with oven dried roma tomatoand watercress $36.00
Dark ale braised beef short rib with softpolenta, wilted spinach, pearl onionsand natural jus $37.50
Sirloin
Black angus sirloin with crushed peas,merlot mushrooms, potato gratin andnatural beef jus $39.00
Granite belt sirloin with red onionconserve, garlic, sautéed silver beetand tarragon jus $39.00
260g sirloin of beef with lemonhorseradish mash, beans andbordelaise sauce $43.50
Wagyu beef sirloin with shitakemushroom, soy bean ragout, mountainpotatoes and soy sake jus $58.00
Fillet
Grilled beef tenderloin with duck risottocroquette, cauliflower puree andred wine jus $42.50
Roasted beef fillet with colcannon,asparagus, braised pearl onionand port wine jus $38.00
Beef fillet with black garlic confit,potato pave, baby carrots andcabernet jus $43.50
Angus beef fillet with green beans,potato truffle puree, shimeji, enoki, portobellos and thymeshiraz jus $43.50
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Mains - Lunch and Dinner
Seafood selection
Please select one of the following to personalise your main course seafood selection:
Barramundi $37.00 Salmon $37.00 Ocean trout $37.00 Blue eye trevalla $43.00 Coral trout $43.00 Snapper $43.00 Red emperor $43.00
Please note: due to market supply and seasons your selection may be subject to availability.
Please select one of the following to be served with your seafood selection: Black sesame lemongrass with seasonal greens and kaffir lime sauce
Black miso, bok choy, beluga lentils with lime ponzu dressing
Cod brandade, pea salad and lemon pearl beurre blanc
Coriander, water chestnut, eggplant and soft shell crab with coconut curry cream
Baby clams, mussels and cuttlefish in chilli tomato ragout
Rocket caper fennel and heirloom tomato salad with crab butter sauce
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We look to deliver a well balanced nutritional meal and therefore our dessert menu is a guide to the things we can do. Pending your other selections, indulge in our offer of sweet temptations. Our array of sweet treats including local fruits, sweet selections and are guaranteed to tantalise your tastebuds and end your event on a truly memorable experience…
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Desserts - Lunch and Dinner
Cold selection $17.50 pp
Chocolate nougat pots de crème, espresso reduction, bourbon carameland peanut brittle
Strawberry with toasted marshmallow cheesecake, rosewater gelée, strawberry and basil compote
Chocolate marquise with caramel popcorn, butterscotch and vanilla bean crème anglaise
Meyer lemon tartlet, passionfruit curd, finger lime and citrus sherbet
Dark chocolate with hazelnut dacquoise, english toffee, banana sabayon and cocoa nibs
Coconut rum and lime parfait, pineapple gelee and mango mint compote
Petite meringue vacherin, berry compote, vanilla bean lime curd, shortbread with strawberry sorbet
Chocolate butterscotch tartlet, banana marshmallow and honeycomb ganache
Petite desserts $17.50 pp
An arrangement of delectable hand crafted petite desserts shared amongyour table
Local cheese $17.50 pp
A selection of exquisite local cheeses served with conserves and lavoche
Coffee and tea
Roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium qualityclassic and herbal teas $4.50 pp Served with:
Chocolates $1.20 pp
Served warm $17.50 pp
Mixed berry lemon balm crostata, macadamia praline and vanilla orange blossom ice cream
Warm molten chocolate truffle cake, vanilla bean gelato, peanut nougat and beurre noisette crème anglaise
Hot sticky fig pudding, pecan shortbread, bourbon butterscotch and brown sugar cinnamon ice cream
Steamed lemon yuzu pudding, greek yoghurt, white chocolate and raspberry ripple
Should you require two items to be served alternately, please budget an additional $3.50 per serve.
Please discuss your requirements with your event manager.
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Responsible Service of Alcohol
The Gold Coast Convention and Exhibition Centre (GCCEC) ensures the health, safety and general well being of our team members and guests is the foundation of all policies and procedures. It is the responsibility of every team member to provide a safe and friendly atmosphere for our guests to meet and socialise.
We would like to draw your attention to the Liquor Act 1992 in regards to the responsible service of alcohol.
Responsible Service of Alcohol (RSA):
Team members involved in the sale or service of liquor patron service and monitoring, including safety and security, are trained in responsible service of alcohol by a registered training organisation accredited by liquor licensing. Minors: Minors are welcome on the premises provided they are accompanied by a responsible adult (18+) and do not consume alcohol.
Unduly intoxicated and disorderly patrons:
All team members are trained in identifying signs of undue intoxication and unduly intoxicated patrons will not be served.
Security – should they be required:
Management will only employ licensed crowd controllers.
Registered approved managers – RMLV Training:
The GCCEC have approved managers registered with liquor licensing to coincide with legislation requirements.
The act states “all licensees, nominees and staff of licensed premises have a responsibility to ensure that liquor is sold and supplied to patrons in a responsible manner”.
The GCCEC is committed to patron care and the responsible service of alcohol; therefore, we appreciate your support throughout your event.
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Important InformationAll reservations and agreements are made upon and are subject to the rules and regulations of the Gold Coast Convention and Exhibition Centre (GCCEC), and the following conditions apply:
1 All prices are current at the time/date of publication, however the GCCEC reserves the right to change prices and content without notice due to market conditions.
2 A minimum surcharge of $250.00 is applicable for functions of less than 50 guests.
3 Should a 50/50 alternate drop menu be required a surcharge of $3.50 per person, per course is applicable. 4 Final delegate numbers are required 3 business days (72 hours) prior to the event. Once these numbers are confirmed they can not be decreased, however an increase in numbers can be negotiated with your event manager.
5 Please be aware additional charges may apply for any guests with a specific dietary request. Please discuss the additional charges with your sales or event manager.
6 All details for the event will be communicated to the client in an event resume. The client will be required to return a signed copy of the event resume back to the event manager as confirmation. Any changes made after the event resume is confirmed must be provided in writing.
7 The GCCEC standard function table settings are 10 guests per table. If your requirements vary from this standard setting, additional labour charges will be applicable.
8 If the event falls on a public holiday please discuss applicable charges with your sales or event manager.
9 Our policy does not allow for food and beverage to be brought onto the premises. This applies to clients, guests and other persons.
10 The GCCEC cannot accept any responsibility for damage or loss of material, equipment or items brought into the venue prior to, during or after a function.
11 Clients must assume full responsibility for any damage caused by guests, invitees, contractors or other persons. Responsibility for arranging appropriate insurance lies with the client and must include the provisions as stipulated in the GCCEC event contract.
If an event falls on: Final delegate numbers are due at 4.00pm three business days prior to the event
Monday previous Wednesday
Tuesday previous Thursday
Wednesday previous Friday
Thursday previous Monday
Friday previous Tuesday
Saturday previous Wednesday
Sunday previous Wednesday
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