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RACV Royal Pines Resort
C O N F E R E N C E S A N D E V E N T S
MENU PACKAGES
BREAKFAST | CONFERENCE DAY PACKAGES | CONFERENCE CATERING | COCKTAIL PARTYSEASONAL DINING EXPERIENCE | CUSTOM BUFFET DINNER | BEVERAGES
Melbourne CBD | Yarra Valley | Mornington Peninsula | Inverloch | Torquay | Goldfields | Gold Coast | Noosa | Hobart
ABOUT USOur range of catering options can be tailored to suit any event. Choose from full and half-day delegate packages
including: breakfast, plated selections, grazing trays, canapé menus, custom buffets and beverages.
RESPONSIBLE SERVICE OF ALCOHOLRACV Royal Pines Resort is committed to patron care and adheres completely with the Liquor Act with regards
to responsible service of alcohol. 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’. It is also an offence to
supply liquor, allow liquor to be supplied to or consumed by a person whom is under the age of 18 years, or whom
is unduly intoxicated. We thank you in advance for your support throughout your event.
SPECIAL DIETARY REQUIREMENTSLow dairy = ld
Low gluten = lg
Vegetarian = v
Although every possible precaution has been taken to ensure that these menu items are allergen free, certain items
may still contain traces of allergic ingredients as they are prepared in facilities that also process milk products, egg
products, gluten containing products, fish, crustacean, soybean, sesame seeds and nut products. Gluten free and
dairy free meals also cannot be guaranteed. However, requests for meals which are low gluten and low dairy can
be accommodated. Your Event Coordinator will be available prior to your event to discuss any of these special
dietary requirements with you.
Please note, RACV Royal Pines Resort will cater to special dietary requirements that are for medical and/or religious
reasons only. This does not include lifestyle or fad diets. A full list of dietary requirements is required one week
prior to your event in an easy to read format. Should a guest be allergic to a variety of foods, this list should also
contain exactly what they can eat to avoid disappointment.
EVENT AND SERVICE FEES CONFERENCE PACKAGES REQUIRE A MINIMUM OF 30 PEOPLE
MINIMUM CATERING NUMBERS FOR ANY EVENT/FUNCTION ARE 30 PEOPLE
Sit down buffet lunches are available with a charge of $5.00 per person
A minimum spend is required for all Cash Bars (bar service only) and Beverages on Consumption
The difference of any minimum spends not met will be charged to the clients master account
Please discuss your specific event details with your Sales Manager or Event Coordinator who will be able to
advise minimum spends required for your event
Multi-choice menus are available with a 25% labour fee and subject to Executive Chef approval
Events that are catered for or continue after midnight attract a $3.50 per person charge, based on confirmed
final numbers
All prices and beverage selections are correct at the time/date of publication, however RACV Royal Pines Resort
reserves the right to change prices and content without notice due to market conditions
All food and beverage consumed in meeting rooms, restaurants, bars, public and function areas must only be
that which the Resort has provided. External food and beverage is not permitted
Events held on Public Holidays attract a 15% service fee
3
B R E A K F A S T
4
B R E A K F A S T MINIMUM 30 GUESTS
CONTINENTAL BUFFET BREAKFAST $25.50 per person
Little Cavendish banana muffin, wattle seed frosting (v)
Buttery croissants with preserves (v)
Dusted sweet Danish (v)
Fruit compote with quinoa and rolled oat parfait (v)
House made coconut granola, vanilla seed infused yoghurt (v)
Assortment of packaged cereals with chilled milk selection
Fruits of the season, cut and whole (ld, lg, v)
Cold cuts, cheeses and crisp bread
BEVERAGES
Chilled juices
Just brewed coffee and tea selection
PLATED BREAKFAST $38.50 per person
PRESENTED TO THE TABLE
Little Cavendish banana muffin, wattle seed frosting (v)
Buttery croissants with preserves (v)
Dusted sweet Danish (v)
Fruit compote with quinoa and rolled oat parfait (v)
House made coconut granola, vanilla seed infused yoghurt (v)
PRESENTED TO THE INDIVIDUAL
Alternate serve selection $3.00 per person
Your choice of one of the below:
Breakfast classic with scrambled eggs finished with sour cream and chives, organic sour dough,
thick cut bacon, scorched tomato and hash brown potatoes
Two poached eggs, sea salt and cracked pepper on chick pea fritters, rocket and crushed avocado (v)
Eggs in the ‘Florentine’ style on wholemeal muffins, wilted spinach and toasted pepita hollandaise (v)
Gruyere cheese omelette, toasted brioche and trussed roast tomatoes (v)
Poached eggs, truffle duck brioche toasty, asparagus and hollandaise
Super bowl of chickpea, cauliflower fritters, spiced sweet potato, young kale, red quinoa,
crushed avocado, watercress and activated almonds (ld, lg, v)
Apple crumble waffles with organic agave syrup and cinnamon whipped butter (v)
BEVERAGES
Chilled juices
Just brewed coffee and tea selection
Low dairy = ld | Low gluten = lg | Vegetarian = v
5
B R E A K F A S T
BUFFET BREAKFAST $40.50 per person
COOL SELECTION
Little Cavendish banana muffin, wattle seed frosting (v)
Buttery croissants with preserves (v)
Dusted sweet Danish (v)
Fruit compote with quinoa and rolled oat parfait (v)
House made coconut granola, vanilla seed infused yoghurt (v)
Assortment of packaged cereals with chilled milk selection (v)
Fruits of the season, cut and whole (ld, lg, v)
Cold cuts, cheeses and crisp bread
HOT SELECTION
Bacon rashers (ld)
Veal chipolata sausages
Scorched herbed tomato (v)
Sautéed mushrooms (v)
Hash brown potatoes (v)
EGG SELECTION
Your choice of one of the below:
Scrambled finished with sour cream and chives (v)
Traditional fried sunny side up eggs (v)
Poached eggs (v)
BEVERAGES
Chilled juices
Just brewed coffee and tea selection
Low dairy = ld | Low gluten = lg | Vegetarian = v
6
B R E A K F A S T
STAND UP BREAKFAST $33.00 per person
Inclusive of beverages and your choice of 2 sweet and 2 savoury items:
SWEET SELECTION
Acai, coconut and blueberry smoothie (v)
Nutella cruffin (v)
Skewered fruits of the season with honeycomb yoghurt dipper (lg, v)
House made coconut granola, vanilla seed infused yoghurt (v)
Dusted sweet Danish (v)
Fruit compote with quinoa and rolled oat parfait (v)
SAVOURY SELECTION
Croque-monsieur jaffle
Breakfast brioche slider with green onion omelette and bacon jam
Open smoked salmon bagel, acidulated cream, horseradish and dill
Roasted mushrooms, taleggio cheese on roesti (lg, v)
Spinach and fetta pide (v)
Individual super bowls of chick pea, cauliflower fritters, spiced sweet potato, young kale, red quinoa,
crushed avocado, watercress and activated almonds (ld, lg)
BEVERAGES
Chilled juices
Just brewed coffee and tea selection
ENHANCEMENTS Whole fruits of the season, 24 pieces (ld, lg, v) $50.00 per bowl
Additional items from “Refreshment Breaks” $5.50 per item
FUSION JUICES
Select any one juice variety: $6.00 per person
Reviver – rockmelon, orange, pineapple, strawberry
Energizer – watermelon, orange, apple, strawberry
Bliss – pineapple, mango, banana, orange
Berry tang – mandarin, raspberry, blackberry, strawberry, apple
Detox – beetroot, celery, apple, ginger
Fresh boost – raspberry, strawberry, apple
Low dairy = ld | Low gluten = lg | Vegetarian = v
7
C O N F E R E N C ED AY PA C K A G E S
8
C O N F E R E N C E D A Y P A C K A G E SMINIMUM 30 GUESTS
Available as Full Day or Half Day packages
Arrival tea and coffee
Our inclusive morning and afternoon refreshments
Your custom designed buffet lunch
Plenary room hire and set up including whiteboard, flipchart, pads, pens, water and mints
For half day conference package please remove morning or afternoon refreshments
Minimum 30 guests for any individual meal breaks
REFRESHMENT BREAKS Inclusive of just brewed coffee and tea selection, orange juice and botanical water
Your choice of 2 items from the options below:
SWEET OPTION
Hand crafted macarons, colours to suit your theme (v)
Cherry almond Florentines (v)
Sour cherry Manjari chocolate brownie (v)
Flourless orange almond sesame cake (lg, v)
Nutella cruffin
Salted caramel protein slice
Real big triple chocolate chip cookies (v)
Iced donut selection (v)
Little apple crumble cupcake (v)
Lightly spiced carrot cake with pecan nut frosting (v)
Rocky road with candied ginger, toasted macadamia and marshmallow (lg, v)
Passionfruit curd tarts with scorched meringue (v)
Classic traditional scones, lashings of cream and conserves (v)
Biscuit selection, three to a serve (v)
Dusted sweet Danish (v)
FRUIT OPTION
Chilled cut fruits of the season, three pieces to a serve (ld, lg, v)
Strawberries with Valrhona chocolate pots (v)
Pineapple chunks with brown sugar yoghurt dipper (lg, v)
Passionfruit yoghurt granola trifle (lg, v)
A bowl of whole fruits of the season, two to a serve (ld, lg, v)
Berry and cashew protein sphere (lg, v)
Dried fruits and nuts cluster bar (lg, v)
Acai, coconut and blueberry smoothie (lg, v)
Skewered fruits of the season with honeycomb yoghurt dipper (ld, lg, v)
Fruit compote with quinoa and rolled oat parfait (ld, lg, v)
Low dairy = ld | Low gluten = lg | Vegetarian = v
8 9
C O N F E R E N C E D A Y P A C K A G E S
SAVOURY OPTION
Baked croissant filled with tomato and cheese (v)
Lamb and rosemary pie
Mini quiche assortment
Savoury cheese scone with herb butter (v)
Pumpkin, fetta and pine nut quiche (v)
Little beef pies with our own tomato ketchup
Pumpkin and roasted almond samosa (v)
Little sausage rolls with tomato sauce
Mac and cheese croquette, bull dog dip (v)
Salt and pepper squid with chilli bean mayonnaise
Falafel, sumac yoghurt (v)
Chicken and chive mayonnaise open sandwich
Smoked salmon and horseradish on rye
Roasted vegetable melt on sourdough (v)
Three dips and vegetable crudités (ld, lg, v)
DIETARY REQUIREMENTS
A daily changing option will be available to all pre-advised dietary groups and will be labelled or individually plated accordingly
ENHANCEMENTS
Arrival tea and coffee $4.00 per person
Continuous tea and coffee $60.00 per station
Additional items from “Refreshment Breaks” $5.50 per item
ESPRESSO COFFEE CART
Half Day $300.00
Full Day $400.00
Small coffee $4.50 per coffee
Large coffee $5.00 per coffee
FUSION JUICES
Select any one juice variety: $6.00 per person
Reviver – rockmelon, orange, pineapple, strawberry
Energizer – watermelon, orange, apple, strawberry
Bliss – pineapple, mango, banana, orange
Berry tang – mandarin, raspberry, blackberry, strawberry, apple
Detox – beetroot, celery, apple, ginger
Fresh boost – raspberry, strawberry, apple
PERSONALISED LOGO
Five day notice period applies with minimum 30 item order
Company logo on chocolate plaques to enhance your refreshment breaks from $4.50 per piece
Low dairy = ld | Low gluten = lg | Vegetarian = v
10
C O N F E R E N C E D A Y P A C K A G E S STAND UP LUNCH SELECTIONS
All lunch menus are inclusive of cool or hot lunch and our daily changing signature hand crafted dessert, orange
juice, botanical water, just brewed coffee and selection of teas
COOL LUNCH
Please choose three items from our salad selections and three from the cool selections
HOT LUNCH
Please choose three items from our salad selections, two items from the hot selections and one from vegetarian
selections
PICNIC LUNCH BOXES
Please choose two items from our salad selections and two items from the cool selections
All lunch boxes contain crunchy apple, giant cookie, refresher towel, napkin, takeaway cutlery and bottle of water
May be substituted for lunch in conference day package
CREATE YOUR OWN LUNCH
OUR SALADS
Korean slaw with sprouts, shoots, pickles and sweet soy dressing (ld, v)
Young spinach, semi dried tomatoes, toasted hazelnut and avocado dressing (ld, lg, v)
Orecchiette pasta, broccoli, feta, preserved lemon and crushed green olives (v)
Sweet potato, endive, cashews with caramelised eggplant and drained yoghurt (lg, v)
Raw zucchini, rocket, toasted almonds, lemon, mint and ricotta (lg, v)
Shaved roasted beetroot, candied walnuts, flat parsley, goat cheese and fresh horseradish (lg, v)
Deconstructed Caesar salad with Grana Padano, boiled egg, bacon crumble,
anchovies, croutons and herb dressing
Turmeric cauliflower, green peas, lentils and toasted cumin seed yoghurt (lg, v)
Poké bowl of red sushi rice, spicy kewpie, seaweed, edamame and black sesame (ld, lg, v)
Red and white quinoa, pistachio, currents, mint, parsley and za’atar spiced vinaigrette (ld, lg, v)
Pearl barley, peppers, Roma tomato and cucumber, spiced haloumi and sunflower seeds (v)
Roasted butternut pumpkin, pepita seeds, cumin and walnut oil (ld, lg, v)
Garden greens, selection of toppings on the side and house dressing (ld, lg, v)
Little potatoes, fennel seed dressing with soft feta crumble (lg, v)
Select heritage tomatoes, sea salt and cracked pepper, basil pesto and olive oil (ld, lg, v)
Super green salad of edamame soya beans, garden peas, beans, sugar snaps and rocket (ld, lg, v)
Salad of sweet corn, broccoli, cauliflower, black bean and pea shoots with coriander and lime (ld, lg, v)
Rice noodles, fragrant herbs, pickled vegetables and chilli palm sugar dressing (ld, lg, v)
Roast beetroot and fennel salad, blue cheese, spinach and candied walnuts (lg, v)
Organic red and white quinoa salad with carrots, roasted almonds, pomegranate and mint (ld, lg, v)
Low dairy = ld | Low gluten = lg | Vegetarian = v
10 11
C O N F E R E N C E D A Y P A C K A G E S COOL SELECTIONS
OPEN SANDWICHES
Tomato, basil and fior di latte sourdough melts (v)
Slow roasted Wagyu beef on rye with zucchini pickle and watercress
Smoked ham, dark rye with fennel pickle, tarragon and Dijon mustard mayo
Flaked salmon, salsa verde, pickled beetroot and capers
Roast pumpkin, charred onion oak leaf lettuce and ricotta cheese (v)
CLOSED SANDWICH
Your choice of white or multigrain breads
Thick cut cheddar cheese and piccalilli (v)
Smashed egg, baby spinach and lemon mayonnaise (v)
Rare roasted beef, tomato, mustard and caramelised onion
Poached chicken, bacon and celery with parsley mayonnaise
Ham, Swiss cheese and honey mustard
WRAPS
Falafel, hummus, tabouli and iceberg lettuce (v)
Byron Bay salumi, onion jam, roasted capsicum, provolone cheese and wild rocket
Charred lamb, crushed chickpea, spicy slaw and smoked paprika labna
Mediterranean wrap filled with minted ricotta, avocado and eggplant (v)
BLAT – bacon, lettuce, avocado and tomato
QUICHES
Tandoori chicken topped with house made mango chutney
Paprika salmon with chorizo, fire roasted red capsicum and goats cheese
Four cheeses with minted peas (v)
Spinach, feta and nutmeg quiche (v)
Classic leek and bacon quiche
Low dairy = ld | Low gluten = lg | Vegetarian = v
12
C O N F E R E N C E D A Y P A C K A G E S HOT SELECTIONS
FISH
Salmon, crispy skinned with spicy tomato sauce, lemon and chive crème (lg)
Caramelised black kingfish with miso, honey, hot mustard on bay leaf scented rice
Goan fish curry finished with tamarind and coconut cream
Steamed fish fillets, tamari, ginger and green onions (lg)
BEEF
Marinated beef skewers, chimichurri and saffron pickled onions (lg)
Slow cooked and seared beef skirt on sweet potato puree, sarsaparilla BBQ sauce
Baked veal and pancetta meatballs, borlotti bean cassoulet (lg)
Black pepper stir-fried beef with egg fried rice (lg)
CHICKEN
Panko chicken katsu curry with fukujinzuke pickle and steamed rice
Korean chicken thigh cutlets with kimchi aioli (lg)
Chicken drumsticks tagine with giant cous cous, preserved lemon, pine nuts and parsley
White cut chicken, Asian greens, soy and ginger dressing
PORK
Steamed BBQ pork buns with green onion, soy and sweet chilli dipping sauces
Barbequed pulled pork shoulder with blue corn chips, acidulated cream and pico de galo
Laos style grilled pork loin, garlic butter rice, sticky chilli caramel
Pork ribs with Szechuan pepper salt
LAMB
Slow cooked lamb leg with garlic and rosemary smashed potatoes (lg)
Spiced lamb skewer on pearl barley pilaf and tahini yoghurt
Massaman lamb and potato curry with pineapple, green beans and pickled garlic (ld)
Eighteen-hour lamb shoulder with tomato matbucha and chickpeas (lg)
VEGETARIAN SELECTIONS
Pan-fried parmesan gnocchi, mushroom ragu and goats cheese (v)
Vegetable jungle curry of baby corn, water chestnuts and bamboo with basil, pickled garlic and brown rice (ld, v)
Truffled macaroni and cheese (v)
Spiced chickpeas and sweet potatoes with cauliflower fritters(v)
Spinach and ricotta ravioli, nut brown sage butter (v)
Tofu dusted in Malay spices with roasted peanut sauce (ld, v)
Fried zucchini and pearl barley, lemon parsley chili dressing (ld, v)
Japanese cauliflower curry with pickles (ld, v)
Braised silken tofu with exotic mushrooms (ld, v)
Roasted cauliflower, carrots, currants, smoked almonds and strained yoghurt (v)
Low dairy = ld | Low gluten = lg | Vegetarian = v
12 13
C O N F E R E N C E D A Y P A C K A G E S
ENHANCEMENTSEnhance your meeting package lunch with the following upgrade options
CHILLED SEAFOODS ON ICE $32.00 per person
Shucked Pacific oysters, steamed king prawns, Fraser Coast spanner crabs with dippers and squeezers
FARMHOUSE CHEESES $12.50 per person
A range of Australian and imported farmhouse cheeses with dried fruit, apple chutney,
black grapes and a selection of crisp breads
ARAKAWA SUSHI SELECTION $12.50 per person
Chefs selection of hand crafted sushi from our Arakawa Japanese Restaurant
TRATTORIA AMICI PIZZA SELECTION $8.00 per person
Chefs selection of stone baked pizzas from Trattoria Amici Italian Restaurant
DUMPLINGS $18.00 per person
Steamer baskets of dumplings including shumai, BBQ buns, vegetable gow and gyoza with dipping sauce
SOUP OF THE DAY $6.00 per person
Hearty soup of the day with cheese toasts on the side
ADDITIONAL SELECTIONS $8.00 per person
Additional lunch item from cool or hot selection
FUSION JUICES
Select any one juice variety: $6.00 per person
Reviver – rockmelon, orange, pineapple, strawberry
Energizer – watermelon, orange, apple, strawberry
Bliss – pineapple, mango, banana, orange
Berry tang – mandarin, raspberry, blackberry, strawberry, apple
Detox – beetroot, celery, apple, ginger
Fresh boost – raspberry, strawberry, apple
Low dairy = ld | Low gluten = lg | Vegetarian = v
14
C O N F E R E N C EC AT E R I N G
15
C O N F E R E N C E C A T E R I N GMINIMUM 30 GUESTS
Arrival tea and coffee $4.00 per person
Continuous tea and coffee $60.00 per station
REFRESHMENT BREAKS $14.00 per person
Additional item $5.50 per item
Inclusive of just brewed coffee and tea selection, orange juice and botanical water
Your choice of 2 items from the options below:
SWEET OPTION
Hand crafted macarons, colours to suit your theme (v)
Cherry almond Florentines (v)
Sour cherry Manjari chocolate brownie (v)
Flourless orange almond sesame cake (lg, v)
Nutella cruffin
Salted caramel protein slice
Real big triple chocolate chip cookies (v)
Iced donut selection (v)
Little apple crumble cupcake (v)
Lightly spiced carrot cake with pecan nut frosting (v)
Rocky road with candied ginger, toasted macadamia and marshmallow (lg, v)
Passionfruit curd tarts with scorched meringue (v)
Classic traditional scones, lashings of cream and conserves (v)
Biscuit selection, three to a serve (v)
Dusted sweet Danish (v)
FRUIT OPTION
Chilled cut fruits of the season, three pieces to a serve (ld, lg, v)
Strawberries with Valrhona chocolate pots (v)
Pineapple chunks with brown sugar yoghurt dipper (lg, v)
Passionfruit yoghurt granola trifle (lg, v)
A bowl of whole fruits of the season, two to a serve (ld, lg, v)
Berry and cashew protein sphere (lg, v)
Dried fruits and nuts cluster bar (lg, v)
Acai, coconut and blueberry smoothie (lg, v)
Skewered fruits of the season with honeycomb yoghurt dipper (ld, lg, v)
Fruit compote with quinoa and rolled oat parfait (ld, lg, v)
Low dairy = ld | Low gluten = lg | Vegetarian = v
16
C O N F E R E N C E C A T E R I N G
SAVOURY OPTION
Baked croissant filled with tomato and cheese (v)
Lamb and rosemary pie
Mini quiche assortment
Savoury cheese scone with herb butter (v)
Pumpkin, fetta and pine nut quiche (v)
Little beef pies with our own tomato ketchup
Pumpkin and roasted almond samosa (v)
Little sausage rolls with tomato sauce
Mac and cheese croquette, bull dog dip (v)
Salt and pepper squid with chilli bean mayonnaise
Falafel, sumac yoghurt (v)
Chicken and chive mayonnaise open sandwich
Smoked salmon and horseradish on rye
Roasted vegetable melt on sourdough (v)
Three dips and vegetable crudités (ld, lg, v)
DIETARY REQUIREMENTS
A daily changing option will be available to all pre-advised dietary groups and will be labelled or individually plated accordingly
ENHANCEMENTS
FUSION JUICES
Select any one juice variety: $6.00 per person
Reviver – rockmelon, orange, pineapple, strawberry
Energizer – watermelon, orange, apple, strawberry
Bliss – pineapple, mango, banana, orange
Berry tang – mandarin, raspberry, blackberry, strawberry, apple
Detox – beetroot, celery, apple, ginger
Fresh boost – raspberry, strawberry, apple
PERSONALISED LOGO
Five day notice period applies with minimum 30 item order
Company logo on chocolate plaques to enhance your refreshment breaks from $4.50 per piece
Low dairy = ld | Low gluten = lg | Vegetarian = v
16 17
C O N F E R E N C E C A T E R I N G STAND UP LUNCH SELECTION $44.00 per person
All lunch menus are inclusive of cool or hot lunch, our daily changing signature hand crafted dessert, orange juice,
botanical water, just brewed coffee and selection of teas
COOL LUNCH
Please choose three items from our salad selections and three from the cool selections
HOT LUNCH
Please choose three items from our salad selections, two items from the hot selections and one from vegetarian
selections
PICNIC LUNCH BOXES $40.00 per person
Please choose two items from our salad selections and two items from the cool selections
All lunch boxes contain crunchy apple, giant cookie, refresher towel, napkin, takeaway cutlery and bottle of water
CREATE YOUR OWN LUNCH
OUR SALADS
Korean slaw with sprouts, shoots, pickles and sweet soy dressing (ld, v)
Young spinach, semi dried tomatoes, toasted hazelnut and avocado dressing (ld, lg, v)
Orecchiette pasta, broccoli, feta, preserved lemon and crushed green olives (v)
Sweet potato, endive, cashews with caramelised eggplant and drained yoghurt (lg, v)
Raw zucchini, rocket, toasted almonds, lemon, mint and ricotta (lg, v)
Shaved roasted beetroot, candied walnuts, flat parsley, goat cheese and fresh horseradish (lg, v)
Deconstructed Caesar salad with Grana Padano, boiled egg, bacon crumble,
anchovies, croutons and herb dressing
Turmeric cauliflower, green peas, lentils and toasted cumin seed yoghurt (lg, v)
Poké bowl of red sushi rice, spicy kewpie, seaweed, edamame and black sesame (ld, lg, v)
Red and white quinoa, pistachio, currents, mint, parsley and za’atar spiced vinaigrette (ld, lg, v)
Pearl barley, peppers, Roma tomato and cucumber, spiced haloumi and sunflower seeds (v)
Roasted butternut pumpkin, pepita seeds, cumin and walnut oil (ld, lg, v)
Garden greens, selection of toppings on the side and house dressing (ld, lg, v)
Little potatoes, fennel seed dressing with soft feta crumble (lg, v)
Select heritage tomatoes, sea salt and cracked pepper, basil pesto and olive oil (ld, lg, v)
Super green salad of edamame soya beans, garden peas, beans, sugar snaps and rocket (ld, lg, v)
Salad of sweet corn, broccoli, cauliflower, black bean and pea shoots with coriander and lime (ld, lg, v)
Rice noodles, fragrant herbs, pickled vegetables and chilli palm sugar dressing (ld, lg, v)
Roast beetroot and fennel salad, blue cheese, spinach and candied walnuts (lg, v)
Organic red and white quinoa salad with carrots, roasted almonds, pomegranate and mint (ld, lg, v)
Low dairy = ld | Low gluten = lg | Vegetarian = v
18
C O N F E R E N C E C A T E R I N G COOL SELECTIONS
OPEN SANDWICHES
Tomato, basil and fior di latte sourdough melts (v)
Slow roasted Wagyu beef on rye with zucchini pickle and watercress
Smoked ham, dark rye with fennel pickle, tarragon and Dijon mustard mayo
Flaked salmon, salsa verde, pickled beetroot and capers
Roast pumpkin, charred onion oak leaf lettuce and ricotta cheese (v)
CLOSED SANDWICH
Your choice of white or multigrain breads
Thick cut cheddar cheese and piccalilli (v)
Smashed egg, baby spinach and lemon mayonnaise (v)
Rare roasted beef, tomato, mustard and caramelised onion
Poached chicken, bacon and celery with parsley mayonnaise
Ham, Swiss cheese and honey mustard
WRAPS
Falafel, hummus, tabouli and iceberg lettuce (v)
Byron Bay salumi, onion jam, roasted capsicum, provolone cheese and wild rocket
Charred lamb, crushed chickpea, spicy slaw and smoked paprika labna
Mediterranean wrap filled with minted ricotta, avocado and eggplant (v)
BLAT – bacon, lettuce, avocado and tomato
QUICHES
Tandoori chicken topped with house made mango chutney
Paprika salmon with chorizo, fire roasted red capsicum and goats cheese
Four cheeses with minted peas (v)
Spinach, feta and nutmeg quiche (v)
Classic leek and bacon quiche
Low dairy = ld | Low gluten = lg | Vegetarian = v
18 19
C O N F E R E N C E C A T E R I N G HOT SELECTIONS
FISH
Salmon, crispy skinned with spicy tomato sauce, lemon and chive crème (lg)
Caramelised black kingfish with miso, honey, hot mustard on bay leaf scented rice
Goan fish curry finished with tamarind and coconut cream
Steamed fish fillets, tamari, ginger and green onions (lg)
BEEF
Marinated beef skewers, chimichurri and saffron pickled onions (lg)
Slow cooked and seared beef skirt on sweet potato puree, sarsaparilla BBQ sauce
Baked veal and pancetta meatballs, borlotti bean cassoulet (lg)
Black pepper stir-fried beef with egg fried rice (lg)
CHICKEN
Panko chicken katsu curry with fukujinzuke pickle and steamed rice
Korean chicken thigh cutlets with kimchi aioli (lg)
Chicken drumsticks tagine with giant cous cous, preserved lemon, pine nuts and parsley
White cut chicken, Asian greens, soy and ginger dressing
PORK
Steamed BBQ pork buns with green onion, soy and sweet chilli dipping sauces
Barbequed pulled pork shoulder with blue corn chips, acidulated cream and pico de galo
Laos style grilled pork loin, garlic butter rice, sticky chilli caramel
Pork ribs with Szechuan pepper salt
LAMB
Slow cooked lamb leg with garlic and rosemary smashed potatoes (lg)
Spiced lamb skewer on pearl barley pilaf and tahini yoghurt
Massaman lamb and potato curry with pineapple, green beans and pickled garlic (ld)
Eighteen-hour lamb shoulder with tomato matbucha and chickpeas (lg)
VEGETARIAN SELECTIONS
Pan-fried parmesan gnocchi, mushroom ragu and goats cheese (v)
Vegetable jungle curry of baby corn, water chestnuts and bamboo with basil, pickled garlic and brown rice (ld, v)
Truffled macaroni and cheese (v)
Spiced chickpeas and sweet potatoes with cauliflower fritters(v)
Spinach and ricotta ravioli, nut brown sage butter (v)
Tofu dusted in Malay spices with roasted peanut sauce (ld, v)
Fried zucchini and pearl barley, lemon parsley chili dressing (ld, v)
Japanese cauliflower curry with pickles (ld, v)
Braised silken tofu with exotic mushrooms (ld, v)
Roasted cauliflower, carrots, currants, smoked almonds and strained yoghurt (v)
Low dairy = ld | Low gluten = lg | Vegetarian = v
20
C O N F E R E N C E C A T E R I N G
ENHANCEMENTSEnhance your meeting package lunch with the following upgrade options
CHILLED SEAFOODS ON ICE $32.00 per person
Shucked Pacific oysters, steamed king prawns, Fraser Coast spanner crabs with dippers and squeezers
FARMHOUSE CHEESES $12.50 per person
A range of Australian and imported farmhouse cheeses with dried fruit, apple chutney,
black grapes and a selection of crisp breads
ARAKAWA SUSHI SELECTION $12.50 per person
Chefs selection of hand crafted sushi from our Arakawa Japanese Restaurant
TRATTORIA AMICI PIZZA SELECTION $8.00 per person
Chefs selection of stone baked pizzas from Trattoria Amici Italian Restaurant
DUMPLINGS $18.00 per person
Steamer baskets of dumplings including shumai, BBQ buns, vegetable gow and gyoza with dipping sauce
SOUP OF THE DAY $6.00 per person
Hearty soup of the day with cheese toasts on the side
ADDITIONAL SELECTIONS $8.00 per person
Additional lunch item from cool or hot selection
FUSION JUICES
Select any one juice variety: $6.00 per person
Reviver – rockmelon, orange, pineapple, strawberry
Energizer – watermelon, orange, apple, strawberry
Bliss – pineapple, mango, banana, orange
Berry tang – mandarin, raspberry, blackberry, strawberry, apple
Detox – beetroot, celery, apple, ginger
Fresh boost – raspberry, strawberry, apple
2120
C O C K TA I L PA R T Y
22
G R A Z I N G T R A Y S Our trays are designed for up to 10 people to share $80.00 per tray
THE “RETRO”Cubed cheese, cabanossi, olives, gherkins, Jatz crackers, French onion dip
CORN CHIPSYellow and blue corn tortillas, pico de gallo, acidulated cream, crushed avocado and jalapenos
WRAPS, THREE WAYS Mediterranean wrap filled with minted ricotta, avocado and eggplant Falafel, hummus, tabouli and iceberg lettuce BLAT – bacon, lettuce, avocado and tomato
VEGETABLE ANTIPASTISelection of marinated, grilled and pickled vegetables, olives and crusty ciabatta
SPICE BAZAARBowls of dahl makhana, pickles and coolers, pappadums and samosas
SILK ROAD Char siew buns, money bags, curry puffs and spring rolls with chilli bean mayo, black vinegar and hoisin dippers
LITTLE PIESLamb and rosemary, pepper beef and spiced chicken pies with our own tomato ketchup
PULLED PORK DOGSLow and slow cooked pulled pork in crust rolls with sides of house slaw, beer braised caramelised onions, mustards and sauces
SLIDERSLittle beef burgers, sauté of mushrooms with sides of house pickles and root vegetable scratchings
WELLBEINGSundried fruits, selection of whole and sliced fruits of the season with honeycomb yoghurt for dipping
FARMHOUSE CHEESESA range of Australian farmhouse cheeses with dried fruits, apple chutney, black grapes and a selection of crisp breads
DOUGHNUTSAn array of iced and sugared doughnuts
SWEETS TRAYCookie jar of our own just baked biscuits, selection of hand crafted chocolate pralines, gold dusted opera gateau and an assortment of macarons
PASTRY PLATTERIdeal for a light breakfast or afternoon tea, banana walnut bread, buttery croissants with preserves and dusted sweet Danish pastries
2322
C A N A P É S MINIMUM 30 GUESTS
PRE-DINNER CANAPÉ S $20.00 per person
Chefs selection for 30 minutes | Includes 2 cool canapés and 2 warm items
ONE HOUR $30.00 per person
Your choice of: 2 cool canapés and 3 warm canapés
TWO HOURS $50.00 per person
Your choice of: 3 cool canapés, 3 warm canapés and 2 substantial bites
TWO AND HALF HOURS $60.00 per person
Your choice of: 4 cool canapés, 4 warm canapés and 3 substantial bites
COOL CANAPÉ SELECTION
Wagyu beef sushi roll, karashi mustard (ld, lg)
House smoked duck and sweet potato tartlet
Chicken tarragon mayonnaise, charcoal bun slider
Tuna ‘lollipops’, with yuzu, soy and sesame (ld)
Scallop in white balsamic, “holy trinity” vegetables (ld, lg)
Smoked salmon profiterole with dill crème fraiche
Just shucked oyster, native lime ponzu (ld, lg)
Prawn cocktail spoon
Vegetarian Arakawa sushi roll of pickled vegetables, edamame and wakame (ld, lg, v)
Soft rice paper rolls with fragrant herb, chilli lime dipping sauce (ld, lg, v)
Tart of whipped fetta, house dried cherry tomato and basil oil (v)
Pinchos of chilli stuffed olives, cooked curd cheese and cippolini (lg, v)
Low dairy = ld | Low gluten = lg | Vegetarian = v
24
C A N A P É S
WARM CANAPÉ SELECTION
Steamed Peking Duck wonton, soy black vinegar bath
Skewer peri peri chicken, caramelised lemon (ld, lg)
Pumpkin and toasted almond samosa, minted dip (v)
Falafel balls, sumac yoghurt (v)
Royal Pines truffled sausage rolls
Barramundi spring roll, lemon myrtle salt, hoisin sauce
Salt and pepper squid with chilli bean mayonnaise
Tempura prawn with yuzu ponzu
Steamed prawns on lemongrass, red curry and lime leaf sauce
Crispy fried panko dipped chicken, toasted sesame dip
Gluten free tart of roasted mushrooms and whipped tofu (lg, v)
Thai inspired fish cakes hot and sour dipping sauce
SUBSTANTIAL BITES
Individually presented
Chicken skewers, Malay spices, garlic butter rice (lg)
Truffle mac and cheese box (v)
Potato gnocchi, tomato sugo, Italian sausage
Fraser Coast spanner crab risotto bowl (lg)
Lamb kofta slider, cumin yoghurt, sweet pickle cucumber, vegetable scratching
Pork belly, steamed bao bun, elderflower spiked hoisin, cassava crackers
Beer battered flathead with sauce gribiche
Little Yorkshire puddings, mignon of beef, horseradish relish
Kung Pao chicken, green pea and egg fried rice
Asian dim sum basket
Low dairy = ld | Low gluten = lg | Vegetarian = v
25
E N H A N C E M E N T SEnhance your cocktail party with the following upgrade options
BUFFET STATIONS
OYSTER BAR $20.00 per person
Shucked oysters (3 each) straight up with tabasco, Worcestershire, calypso
and cocktail sauces or in a shot glass with Bloody Mary or chilled sake
FROM MEZZE TO TAPAS $15.50 per person
A culinary tour of the Mediterranean with a vast array of tasty titbits
CAESAR BAR $13.50 per person
Build your own Caesar salad with all the traditional condiments and a few of our own
including, spit roasted chicken, garlic roasted shrimps
BUDDHA BAR $14.00 per person
Build your own salad bar with organic grains, lentils, quinoa, pearl barley, pepita, sunflower seeds, mixed leaves,
kale, roast pumpkin, heirloom cherry tomatoes, Spanish onions, beans, shaved fennel, grilled broccoli, snow pea
tendrils, Congo potatoes, labna, hummus with Caesar dressing, house dressing, balsamic vinaigrette
DUMPLINGS $18.00 per person
Steamer baskets of dumplings including shumai, BBQ buns, vegetable gow and gyoza with dipping sauce
RIBS ‘N’ CORN $18.00 per person
Hickory smoked double grilled pork ribs, smothered in our sarsaparilla barbeque sauce with
house slaw and corn in the husk with maple butter and chilli salt on the side
FESTIVAL OF SAUSAGES $16.00 per person
Bratwurst, English pork sausage, cheese kransky, Spanish chorizo with oversized pretzels,
sour dough rolls, sauerkraut, mustards and sauces
FASTA PASTA $15.00 per person
Pasta ready to go with sides of Grana Padano, pepperoncini, pesto, olives, anchovies, pangrattato and confit garlic
Orecchiette pasta, prawns and pesto
Potato gnocchi, broccolini, taleggio, pine nuts and sage
Cavatelli pasta with fennel meatballs, roast tomato sugo
SATAY $16.50 per person
Malay style chicken, beef and vegetable satays marinated in exotic spices with sticky rice cakes,
red onions, cucumber and peanut sauce
CHEESE $12.50 per person
A range of Australian and imported farmhouse cheeses with dried fruit, apple chutney,
truffled honeycomb, grapes and a selection of crisp breads
CREPE STATION $12.00 per person
Folded French crepes with cherries jubilee, suzette syrup, lemon curd, hazelnut cream,
whipped cream and mango fool
Low dairy = ld | Low gluten = lg | Vegetarian = v
26
FOOD STATIONS
BUFFET STATIONS CONTINUED...
MERINGUE ROCKS $12.00 per person
Passion curd, puffed cream, strawberry compote, coconut cream, crushed lamingtons, chocolate ganache
CRUSTACEAN COUNTER $32.00 per person
Steamed prawn tail, Fraser Coast spanner crabs with dippers and squeezers
LIVE INTERACTIVE STATIONS Live cooking stations are dependent on location
BEIJING BBQ STALL $19.00 per person
Chinese barbequed delicacies of Peking Duck, char siu pork with hoisin, black vinegar,
cucumber, coriander, spring onions and pancakes
KOREAN YUM BUNS $18.00 per person
Steamed bao buns with crispy salmon belly and miso glazed eggplant with slaw, kimchi,
gochujang mayo and red dragon sauce
POKE COUNTER $17.00 per person
Built to your liking Poke bowl, tuna or salmon splashed with nuta or yuzu dressings on red or japonica rice
Your choice of accoutrements from avocado, sea flora, flying fish roe, toasted seeds and pickles
CARVING STATION $22.00 per person
The choice of:
Slow roasted rump of wagyu beef, mustards, béarnaise and little Yorkshire puddings
Lamb leg, rosemary mustard rub, stout braised onions, gravy and dollar buns
Pork leg crackling roast, apple sauce, sour dough rolls
ON THE SPIT $22.00 per person
The choice of:
Whole lamb with wild oregano and lemon, spit grilled, carved to order with tabouli, hummus, tzatziki & flat bread
Balinese suckling pig, brushed with lemon grass, sambals and sticky rice cakes
BAJA FISH SOFT TACO $18.00 per person
Built by our chef, flour tortilla with fried flathead fillets with your choice of guacamole,
picco de gallo, sour cream, shredded lettuce, red cabbage slaw and jalapeno
FRIED SQUID BAR $16.00 per person
Panko crumbed squid fingers, dusted in furikake with chilli bean mayonnaise and bull dog sauce
SWEET BARBEQUE $15.00 per person
Grilled pineapple on sugar cane with coconut rum, muscovado syrup, chilli salt,
macerated lychees, candied ginger cream and mango ice cream
ICE CREAM BAR $14.00 per person
Three gourmet ice creams with crusted sugar cones or Dixie cups and side dishes of chocolate chips, toasted nuts,
marshmallows and candies with berry compote, whipped cream, and warm caramel and chocolate sauces
Low dairy = ld | Low gluten = lg | Vegetarian = v
27(v) vegetarian
S E A S O N A L D I N I N G
E X P E R I E N C E
28
SEASONAL DINING EXPERIENCEMINIMUM 30 GUESTS Inclusive of our signature breads presented on the table, just brewed coffee and selection of teas.
Our seasonal dining experience menus are designed to be flexible and personalised. Our main course selection gives
you the option to choose your protein and bring it together with one of our accompaniments. Otherwise leave it to our
Chef to match for you.
2 COURSE MENU - 2 CHOICES PER COURSE | ALTERNATE PLACEMENT $71.00 per person
3 COURSE MENU - 2 CHOICES PER COURSE | ALTERNATE PLACEMENT $87.50 per person
STARTERS Pre-set starters are only available to events with seating plans
COOL
Mooloolaba king prawn variations with black sesame
Royal Pines prawn cocktail, circ. 1989 with all the trimmings
Salad of duck breast, cinnamon myrtle and citrus, pea shoots, tamarind and lime dressing
Riberry cured salmon, beetroot pearls, dill crème fraiche and apple gelée
Hiromasa kingfish, yuzu rice, matcha, daikon, cucumber and pickles
Spit roasted chicken compression, crushed green olives, saffron yoghurt
Asparagus and artichokes salad, avocado velvet, beluga lentils and thyme dressing (ld, lg, v)
House cured beef fillet, celery root slaw, horseradish and tatsoy leaves
Heritage tomatoes, buffalo mozzarella, white balsamic and black garlic smeared ciabatta (v)
FAMILY STYLE
Four of our cool signature starters presented to the entire table
WARM
Confit duck tart, hazelnut cinnamon granola, spiced carrot velvet, carrot top pesto
Ink pasta, split prawns, tomato, avruga caviar and chive butter sauce
Slow roasted pork belly, crackling crumble, quince Elderflower, apple fennel salad
Porcini and ricotta tortellini, lemon walnut cream, garden peas and tendrils (v)
Low dairy = ld | Low gluten = lg | Vegetarian = v
29
SEASONAL DINING EXPERIENCE
MAIN COURSE
Please choose from the protein selections:
Chicken breast, native pepper leaf sauce
Herb crusted lamb loin, Dijon sauce
Slow cooked duck breast, vanilla spiced hazelnut sauce
Beef tenderloin, Bordelaise sauce
Grass fed sirloin steak with house butter
Slow cooked lamb rump, tomato kasundi
Grilled field mushrooms, herbs and garlic whipped tofu (ld, lg, v)
Grilled pork cutlet, calvados latte
Pan seared crispy skinned salmon, konbu hollandaise
Humpty doo barramundi fillet, aniseed myrtle butter
Please choose from the accompaniment selections:
Gratin potatoes layered with black garlic, peppered green beans (lg)
A collection of seasonal mushrooms and caramelised sweet potato
Vegetable sui mai with grilled green onions and ginger oil
Toasted macadamia gnocchi and wattle dusted pumpkin
Risotto of parsley and preserved lemon, shaved fennel (lg)
Vegetables of the season, steamed with a touch of olive oil (ld, lg, v)
Sicilian caponata, capers and currents, potato gnocchi
Paris mash potatoes, roasted king brown mushrooms and confit garlic (lg)
Truffled soft polenta and roasted heritage carrots
Potato galette and creamed braised young leeks
Low dairy = ld | Low gluten = lg | Vegetarian = v
30
SEASONAL DINING EXPERIENCE
DESSERT Macadamia, iron bark honey tart, burnt butter treacle ice cream
Coffee white chocolate mousse with Baileys pipette and double espresso macaron
Citrus tart with lemon myrtle, strawberries, yuzu syrup, crisp meringue
Passionfruit laced chocolate ganache, popping cookie crust, passion coulis
Banoffee ice cream sandwich
Blackberry frangipane tart, vanilla chantilly, granny smith chips
Gianduja chocolate praline parfait, raspberry liquorice macaron
Sticky date pudding, candied ginger butterscotch sauce, wattle seed cream
Five small versions of our signature desserts
Very chocolatey chocolate, five ways
Roasted white chocolate cheesecake with plump green raisins, florentine shards
Buttermilk panna cotta, Armagnac prunes, candied orange madeleines
Cheeses of the season, selected by our fromagerie with accoutrements
A wedge of double brie with green apple, muscatels and crackers
Chilled fruits of the season with their gelée (ld, lg, v)
Strawberries macerated in Grand Marnier, puffed cream (ld, lg, v)
ENHANCEMENTSEnhance your seasonal dining experience with the following upgrade options
SIDES TO SHARE $5.50 per person
Mushrooms of the season, pan-fried with thyme (lg, v)
Broccolini, parsley, egg and garlicky bread crumbs (v)
Roast kipfler potatoes, rosemary smoked sea salt (v)
Red roasted root vegetables, saffron aioli (v)
Iceberg lettuce, tarragon, olive fritters, house dressing (ld, lg, v)
Vegetables of the season, steamed with a touch of olive oil (ld, lg, v)
PRE-DESSERTS $6.00 per person
Lemonade, cucumber and Angostura bitters sorbet
Mango and sheep milk yoghurt sherbet
Ruby grapefruit, Campari syrup
Toasted coconut and pineapple sorbet
Strawberries, basil and balsamic
Honeydew melon and mint soup
Low dairy = ld | Low gluten = lg | Vegetarian = v
31(v) vegetarian (v) vegetarian
C U S T O MB U F F E TD I N N E R
32
CUSTOM BUFFET DINNER $80.00 per person
MINIMUM 30 GUESTS
The choice is yours; design your own buffet dinner from our selection of salads, cool dishes, hot dishes, vegetables
and desserts
BREADS
Our signature selection of hand crafted breads, presented on the table
SALADPlease choose three:
Kale, roasted butternut pumpkin, pepita seeds, tamari and tahini dressing (ld, lg, v)
Smashed cucumber, garlic, sesame and chilli oil (ld, lg, v)
Quinoa tabouli with parsley, tomato, mint and crushed chick peas (v)
Green bean, tossed in truffled egg dressing (lg, v)
Crunchy egg noodle salad, vegetables, mint and lime chilli dressing (v)
Build your own Caesar salad bar with our condiments
Mixed leaves with sides of condiments and house dressing (ld, lg, v)
New potatoes with saffron crème fraiche and bacon crumble
Pineapple cashew rice salad (ld, lg, v)
Celery, apple and fennel slaw, pickled ginger dressing (ld, lg, v)
Orecchiette pasta, wild rocket and toasted almonds pesto (v)
Mediterranean inspired salad with oregano and soft feta (v)
Ultimate five superfood salad with kale, broccoli, turmeric, activated almond, dried blueberry dressing (ld, lg, v)
Scattered sushi rice salad with sea flora and pickles (ld, lg, v)
Zucchini slithers, cucumber, dill yoghurt and puffed amaranth (v)
Curried lentils, cauliflower and green peas (ld, lg, v)
COOL DISHESPlease choose two:
Double smoked shaved leg ham, cauliflower mustard piccalilli
Red cooked duck and brown rice salad with sprouts, ginger and hoi sin dressing
Silken tofu, tamari, burnt sesame oil and coriander
Roast honey chicken and Szechuan pickled vegetables, coriander and toasted sesame
Chilli roasted calamari, roasted pumpkin and black pepper pineapple
Board of Byron Bay salumi, house pickles, pane croccante
Raw crisp vegetable sticks with beetroot hummus (ld, lg, v)
Little prawn cocktails
Red roast teriyaki chicken legs with wasabi spiked mayonnaise
House cured salmon, avocado velvet and pickled kohlrabi
Flaked hot smoked salmon, fennel, orange, honey mustard dressing
Mezze platter of hummus, dolmades, falafels, baba ghanoush and pitta chips
Chargrilled eggplant, sticky pork caramel and chilli
Antipasti selection of roasted vegetables and olives (ld, lg, v)
Classic poached veal with tuna and caper mayonnaise
Barbequed baby octopus, onion, coriander and mint, sweet chili lime dressing
Low dairy = ld | Low gluten = lg | Vegetarian = v
33
CUSTOM BUFFET DINNER
HOT DISHES
Please choose four:
Barramundi fillets, chermoula, grilled lemon
Turmeric and coconut red emperor fillets, fragrant Asian herbs, bean shoots and pickled cucumber
Fricassee of select seafoods, cavatelli pasta, roasted tomato sugo
Today’s fish, simply grilled
Five spiced duck legs, sprouts, fragrant herbs, crisp shallots, hot and sour dressing
Slow roasted sirloin, charred red onions, baby corn and jus
Medallions of beef, green peppercorn latte
Beef burger bar with all the condiments
Chianti braised beef cheek on soft polenta
Za’atar chicken flavoured with cumin, lemon and garlic
Grilled chicken thigh with Korean yum yum sauce and pickled vegetables
Tandoori chicken thigh with raita and pappadums
Paella of chicken, chorizo, prawns and black mussels with fine herbs
Peri peri chicken breast, roasted corn and spiced popcorn
Sumac spiced pork loin, braised red cabbage and caramel pecans
Pochette, balsamic lentils and grilled apples
Gourmet sausage selection
Braised pork shoulder ragout, potato gnocchetti, carrot top pesto
Lamb navarin with turnips, roasted young carrots
Eighteen-hour lamb, lemon myrtle, feta and lemon
VEGETABLE DISHESPlease choose two:
Marinated grilled haloumi, artichokes and lemon (lg, v)
Vegetable kebabs on a bed of couscous (v)
Field mushrooms topped with soft curd and rocket (ld, lg, v)
Steamed vegetables of the season (ld, lg, v)
Wok tossed Asian greens, oyster sauce and crisp shallots (ld, v)
Egg and pea fried rice with lap cheong sausage
Barbequed sweet corn in husks with lime, queso fresco and dried chilli (lg, v)
Roasted potatoes varieties with garlic and thyme (ld, lg, v)
Broccolini topped with parsley, egg and garlicky bread crumbs (v)
Zucchini, tomato and mint lasagne (v)
Brown rice risotto with roasted vegetables and goat’s cheese (lg, v)
Potato gnocchi with field mushrooms, grilled corn and roasted garlic (v)
Baked potatoes in their jackets with side of chilli con carne, sour cream, chives and bacon bits
Low dairy = ld | Low gluten = lg | Vegetarian = v
34
CUSTOM BUFFET DINNER
DESSERTS
Please choose four:
Presented with whipped cream, sauce anglaise and berry coulis
Apple and fig, almond frangipani tart
Limoncello savarin with Grand Marnier fool
Chocolate nemesis torte with coco nib shards
Espresso chocolate tart
Little passionfruit pavlova
Baked blueberry cheesecake
Caramel cream leche flan
Pistachio craquelin choux buns
Salted caramel macadamia tartlets
Rum, bread and butter pudding with chocolate chip
Vanilla rhubarb crème brulée
Tangy lemon meringue éclairs
Brazilian coconut custard
Vegan carrot and date cake (ld, v)
Flourless chocolate praline pomegranate cake (lg)
Flourless pear and salty caramel cake
Sliced and whole fruits of the season (ld, lg, v)
Australian farmhouse cheeses with dried fruit, apple chutney, truffled honeycomb,
grapes and a selection of crisp breads
Low dairy = ld | Low gluten = lg | Vegetarian = v
35
FOOD STATIONS Available with a minimum of 5 stations and 50 guests
The choice of 3 buffet stations and 2 live stations
BUFFET STATIONS
OYSTER BAR $20.00 per person
Shucked oysters (3 each) straight up with tabasco, Worcestershire, calypso
and cocktail sauces or in a shot glass with Bloody Mary or chilled sake
FROM MEZZE TO TAPAS $15.50 per person
A culinary tour of the Mediterranean with a vast array of tasty titbits
CAESAR BAR $13.50 per person
Build your own Caesar salad with all the traditional condiments and a few of our own
including, spit roasted chicken, garlic roasted shrimps
BUDDHA BAR $14.00 per person
Build your own salad bar with organic grains, lentils, quinoa, pearl barley, pepita, sunflower seeds, mixed leaves,
kale, roast pumpkin, heirloom cherry tomatoes, Spanish onions, beans, shaved fennel, grilled broccoli, snow pea
tendrils, Congo potatoes, labna, hummus with Caesar dressing, house dressing, balsamic vinaigrette
DUMPLINGS $18.00 per person
Steamer baskets of dumplings including shumai, BBQ buns, vegetable gow and gyoza with dipping sauce
RIBS ‘N’ CORN $18.00 per person
Hickory smoked double grilled pork ribs, smothered in our sarsaparilla barbeque sauce with
house slaw and corn in the husk with maple butter and chilli salt on the side
FESTIVAL OF SAUSAGES $16.00 per person
Bratwurst, English pork sausage, cheese kransky, Spanish chorizo with oversized pretzels,
sour dough rolls, sauerkraut, mustards and sauces
FASTA PASTA $15.00 per person
Pasta ready to go with sides of Grana Padano, pepperoncini, pesto, olives, anchovies, pangrattato and confit garlic
Orecchiette pasta, prawns and pesto
Potato gnocchi, broccolini, taleggio, pine nuts and sage
Cavatelli pasta with fennel meatballs, roast tomato sugo
SATAY $16.50 per person
Malay style chicken, beef and vegetable satays marinated in exotic spices with sticky rice cakes,
red onions, cucumber and peanut sauce
CHEESE $12.50 per person
A range of Australian and imported farmhouse cheeses with dried fruit, apple chutney,
truffled honeycomb, grapes and a selection of crisp breads
CREPE STATION $12.00 per person
Folded French crepes with cherries jubilee, suzette syrup, lemon curd, hazelnut cream,
whipped cream and mango fool
Low dairy = ld | Low gluten = lg | Vegetarian = v
36
FOOD STATIONS
BUFFET STATIONS CONTINUED...
MERINGUE ROCKS $12.00 per person
Passion curd, puffed cream, strawberry compote, coconut cream, crushed lamingtons, chocolate ganache
CRUSTACEAN COUNTER $32.00 per person
Steamed prawn tail, Fraser coast spanner crabs with dippers and squeezers
LIVE INTERACTIVE STATIONS Live cooking stations are dependent on location
BEIJING BBQ STALL $19.00 per person
Chinese barbequed delicacies of Peking Duck, char siu pork with hoisin, black vinegar,
cucumber, coriander, spring onions and pancakes
KOREAN YUM BUNS $18.00 per person
Steamed bao buns with crispy salmon belly and miso glazed eggplant with slaw, kimchi,
gochujang mayo and red dragon sauce
POKE COUNTER $17.00 per person
Built to your liking Poke bowl, tuna or salmon splashed with nuta or yuzu dressings on red or japonica rice
Your choice of accoutrements from avocado, sea flora, flying fish roe, toasted seeds and pickles
CARVING STATION $22.00 per person
The choice of:
Slow roasted rump of Wagyu beef, mustards, béarnaise and little Yorkshire puddings
Lamb leg, rosemary mustard rub, stout braised onions, gravy and dollar buns
Pork leg crackling roast, apple sauce, sour dough rolls
ON THE SPIT $22.00 per person
The choice of:
Whole lamb with wild oregano and lemon, spit grilled, carved to order with tabouli, hummus, tzatziki & flat bread
Balinese suckling pig, brushed with lemon grass, sambals and sticky rice cakes
BAJA FISH SOFT TACO $18.00 per person
Built by our chef, flour tortilla with fried flathead fillets with your choice of guacamole,
picco de gallo, sour cream, shredded lettuce, red cabbage slaw and jalapeno
FRIED SQUID BAR $16.00 per person
Panko crumbed squid fingers, dusted in furikake with chilli bean mayonnaise and bull dog sauce
SWEET BARBEQUE $15.00 per person
Grilled pineapple on sugar cane with coconut rum, muscovado syrup, chilli salt,
macerated lychees, candied ginger cream and mango ice cream
ICE CREAM BAR $14.00 per person
Three gourmet ice creams with crusted sugar cones or Dixie cups and side dishes of chocolate chips, toasted nuts,
marshmallows and candies with berry compote, whipped cream, and warm caramel and chocolate sauces
Low dairy = ld | Low gluten = lg | Vegetarian = v
37Dairy free = df | Low Gluten = lg | Vegetarian = v
B E V E R A G E S
38
B E V E R A G E S MINIMUM 30 GUESTS
BEVERAGE PACKAGES Beverage packages include soft drink, orange juice and sparkling water
STANDARD
Beer and Cider
Furphy 1 hour $29.00
XXXX Gold 2 hour $35.00
Hahn Premium Light 3 hour $43.00
Tooheys 5 Seeds Crisp Apple 4 hour $49.00
Wine* 5 hour $57.00
Sparkling
De Bortoli Willowglen Brut
White
De Bortoli Willowglen Semillon Sauvignon Blanc OR De Bortoli Willowglen Semillon Chardonnay OR
De Bortoli Willowglen Chardonnay OR De Bortoli Willowglen Pinot Grigio OR De Bortoli Willowglen Moscato
Red
De Bortoli Willowglen Shiraz Cabernet OR De Bortoli Cabernet Merlot OR De Bortoli Willowglen Rose
*If you wish to provide two wine varities in white and red, simply add $3.00 per person.
SUPERIOR
Beer and Cider
James Boags Premium 1 hour $35.00
XXXX Gold 2 hour $43.00
James Boags Premium Light 3 hour $52.00
Tooheys 5 Seeds Crisp Apple 4 hour $59.50
Wine 5 hour $68.00
De Bortoli Lorimer Chardonnay Pinot Noir Sparkling
De Bortoli Lorimer Semillon Sauvignon Blanc OR DeBortoli Lorimer Chardonnay
De Bortoli Lorimer Shiraz OR DeBortoli Lorimer Cabernet Merlot
DELUXE
Beer and Cider
Kirin Megumi OR Heineken 1 hour $41.00
James Squire 150 Lashes Pale Ale OR Burleigh Big Head 2 hour $52.00
Heineken 3 Lager 3 hour $61.00
James Boags Premium Light 4 hour $69.00
James Squire Orchard Crush Apple Cider 5 hour $77.00
Wine
NV Grant Burge Petite Bubbles Dry Sparkling
Drift Sauvignon Blanc
Babydoll Pinot Gris
St Hallet ‘Black Clay’ Shiraz
Mike Press Cabernet SauvignonPlease note: These beverage package inclusions are subject to change.
39
B E V E R A G E S BEVERAGE PACKAGE UPGRADES
BASIC SPIRITS
Jim Beam Bourbon 1 hour $7.00
Gordons Gin 2 hour $9.00
Bundaberg Rum 3 hour $11.00
Smirnoff Vodka 4 hour $13.00
Johnny Walker Red 5 hour $15.00
SOFT DRINK PACKAGE
Pepsi 1 hour $14.00
Pepsi Max 2 hour $17.00
Lemonade 3 hour $22.00
Solo 4 hour $26.00
Dry Ginger Ale 5 hour $30.00
Soda Water
40Please note: Beers or wine served by the glass may exceed one standard drink.
B E V E R A G E S CONFERENCE AND EVENTS WINE LIST
SPARKLING Glass Bottle
De Bortoli Willowglen Brut $7.00 $33.00
Lorimer Chardonnay Pinot Noir $7.50 $35.00
NV Grant Burge Petite Bubbles Dry Sparkling $10.00 $51.00
NV Moet & Chandon Brut - $140.00
WHITE Glass Bottle
De Bortoli Willowglen Semillon Sauvignon Blanc $7.00 $33.00
Lorimer Semillon Sauvignon Blanc $7.50 $35.00
Drift Sauvignon Blanc $9.00 $42.00
Shaw and Smith Sauvignon Blanc - $65.00
De Bortoli Willowglen Chardonnay $7.00 $33.00
Sticks Chardonnay $12.00 $58.00
Lorimer Chardonnay - $35.00
De Bortoli Willowglen Semillon Chardonnay - $33.00
De Bortoli Willowglen Moscato - $33.00
Innocent Bystander Moscato - $53.00
Leeuwin Estate ‘Art Series’ Riesling $12.50 $58.00
Babydoll Pinot Gris - $49.00
De Bortoli Willowglen Pinot Grigio - $33.00
ROSE
De Bortoli Willowglen Rose - $33.00
Pizzini Rose - $53.00
RED Glass Bottle
Mr Riggs ‘The Gaffer Shiraz’ - $57.50
Lorimer Shiraz - $35.00
Pepperjack Shiraz - $63.50
De Bortoli Willowglen Shiraz Cabernet $7.00 $33.00
St Hallet Black Clay Shiraz $10.00 $47.00
Miles from Nowhere ‘Best Block’ Cabernet Sauvignon $13.50 $64.00
Mikes Press Cabernet Sauvignon - $46.00
Matakana Estate, Pinot Noir $14.00 $62.00
Geoff Merill, ‘Fleurieu,’ Cabernet Shiraz - $55.00
De Bortoli Willowglen Cabernet Merlot $7.00 $33.00
Lorimer Cabernet Merlot $7.50 $35.00
Blue Pyrenees Estate Merlot $12.00 $55.00
41
B E V E R A G E S
Australian Beers
James Boags Premium Light $6.50
XXXX Gold $7.50
Furphy $8.50
James Boags Premium $9.00
James Squire 150 Lashes Pale Ale $10.50
Local Beers
Balter Captain Sensible $9.00
Stone & Wood $9.50
Burleigh Big Head $10.00
Burleigh Blonde $10.50
Balter Pilsner $10.50
Ciders
Tooheys 5 Seeds Crisp Apple $8.50
James Squire Orchard Crush Apple Cider $10.50
Imported Beers
Heineken 3 Lager $8.50
Birra Moretti $9.50
Asahi $9.50
Corona $10.50
Kirin Megumi $10.50
Heineken $10.50
Please note: Beers or wine served by the glass may exceed one standard drink. Balter Captain Sensible, Burleigh Blonde & Balter Pilsner beers are can products.
Melbourne CBD | Yarra Valley | Mornington Peninsula | Inverloch | Torquay | Goldfields | Gold Coast | Noosa | Hobart
RACV Royal Pines ResortRoss Street
Benowa, Queensland 4217 Telephone: +61 7 5597 8700Facsimile: +61 7 5597 8791
For more information contact: Conference and Events Team
racv.com.au/royalpines