Continental Breakfast

• Assorted breakfast pastries
• Bircher muesli with fresh apple and Yarra Valley honey
• Greek yoghurt, berry coulis and granola pots
• Mini bagels with smoked salmon, avocado and dill crème fraîche
• Seasonal fruit platter
• Espresso coffee with a selection of flavoured and herbal teas
• Selection of fresh breakfast juices

• Assorted breakfast pastries
• Bircher muesli with fresh apple and Yarra Valley honey
• Greek yoghurt, berry coulis and granola pots
• Seasonal fruit platter
• Espresso coffee with a selection of flavoured and herbal teas
• Selection of fresh breakfast juices

Accompanied with your choice of one of the following:

• Free range scrambled eggs on grilled sourdough with crispy bacon and grilled tomatoes
• Free range poached eggs on multigrain Vienna with smoked salmon and sliced avocado
• Corn fritters with smashed avocado and rocket salad with beetroot hummus, Yarra Valley feta and house made dukka
• Sweet French toast served with berry compote, vanilla bean ice cream and honeycomb

*Minimum number of 15 applies to both breakfast buffet options.
Smaller numbers can be accommodated in the Point of View café.

• Seasonal fruit salad cup
• Coconut and vanilla bean chia pot
• Bircher muesli with fresh apple and Yarra Valley honey
• Greek yoghurt, berry coulis and granola pots
• Vegetable crudite´ with hummus dip
• Blueberry, banana, yoghurt and almond milk smoothie

• Cookie jar, assorted cookies
• Homemade scones, Yarra Valley raspberry jam and freshly whipped cream
• Selection of artisan muffins: Blueberry, raspberry white chocolate, apple and cinnamon, nature’s harvest
• Chocolate brownie (GF)
• Orange and almond cake (GF)
• Traditional lamingtons with raspberry jam centre
• Banana cake with buttercream frosting
• Fresh homemade vanilla bean cupcakes with white chocolate buttercream

• Bacon and egg English muffins with rocket and tomato relish
• Mini bagels with smoked salmon, avocado and dill cre`me frai^che
• Chef’s selection of gourmet quiches
• Spinach and ricotta filo pastries
• Homemade sausage rolls
• Gourmet Angus beef mini pies

• Cookies
• Mini cup cakes
• Soup of the day
• Cheese platter
• Mini gourmet pies

• All day coffee and tea
• Coffee and tea per break

• Greek salad with tomato, cucumber and red onion with Kalamata olives and Yarra Valley feta
• Chef’s garden salad with mixed leaves, cherry tomatoes, cucumber and carrot with a lemon vinaigrette
• Potato salad with steamed baby chats, dressed in seeded mustard mayonnaise and herbs
• Traditional Caesar salad with cos lettuce, bacon lardons, free range boiled egg, parmesan cheese and croutons with anchovy-based dressing
• Roasted beetroot with crushed walnuts, rocket and Yarra Valley feta
• Roast pumpkin with quinoa and fresh baby spinach

* One selection per person

• Soft baguette filled with grilled roasted vegetables, homemade chickpea hummus and fresh baby spinach
• Yarra Valley vintage cheddar, chutney and salad on seeded Turkish bread
• Free range egg with red onion and lettuce on sesame bagel
• Falafel with smashed beetroot, Yarra Valley feta and rocket on a soft baguette
• Multigrain Vienna with chicken breast, avocado, mayonnaise and mixed leaves
• Tasmanian smoked salmon with rocket and dill cre`me frai^che in a soft baguette
• Seeded Turkish bread with Virginian ham, tasty cheddar with mustard pickle
• Oven roasted turkey breast with cranberries, Yarra Valley brie and rocket multigrain Vienna
• Rare roast beef with dill pickles, mustard and mixed leaves on seeded Turkish bread
• Creamed tuna with spring onions and mixed leaves in a soft baguette
• Seeded Turkish bread with mild shaved salami with red onion, tomato chutney, grilled red capsicum and rocket

* Two selections per person

• Crispy prosciutto and grilled chicken breast pieces with rosemary thyme jus and smashed roasted chat potatoes
• Chicken cacciatore with burnt butter and basil casarecce pasta
• Tasmanian salmon fillets with Nicoise salad of kipfler potatoes, roasted cherry tomatoes, green beans and black olives
• Vegetarian cannelloni filled with spinach and ricotta, drizzled with roasted tomato Napoli sauce and shaved parmesan
• Homemade beef lasagne with traditional be´chamel sauce
• Slow roasted Little Creek Cattle scotch fillet with horseradish jus and roasted root vegetables
• Slow cooked lamb shoulder with parmesan polenta fries and house smoked truss tomatoes
• Beef rendang with nasi biryani and traditional roti
• Vegetarian nasi goreng with Asian flavours and topped with fried egg
• Tempura fish of the day with thick cut chips, fresh lemon and tartare sauce

* One selection per person and minimum of 10 guests

• Roasted butternut pumpkin topped with sour cream and fresh chives
• Traditional French onion accompanied with melted cheese bread
• Potato, leek and cauliflower soup drizzled with garlic infused olive oil • Vegetable and barley broth
• Ham hock and split pea soup

*All soups are served with crusty artisan bread selection

• Please select one (1) salad, three (3) gourmet deli items
• Served with a seasonal fruit platter and a selection of soft drinks and juices

• Long wooden boards with a gourmet selection of charcuterie and Yarra Valley vintage cheddar, accompanied by marinated vegetables and cornichons. In addition with Chef’s selection of homemade dips and relishes with artisan breads and fresh garden salad
• All served with a seasonal fruit platter and selection of soft drinks and juices

• Please select one (1) salad, two (2) gourmet deli items, one (1) soup and one (1) hot buffet dish
• Served with a seasonal fruit platter and a selection of soft drinks and juices.

The Great Escape BBQ

Please select four (4) items from the following:

• Porterhouse minute steaks with caramelized onions, French mustards and chutney
• Angus beef rissoles seasoned with fresh herbs and caramelized onions
• Chickpea vegetarian burgers (GF, V)
• Gourmet sausage selection accompanied with mustards and tomato relish
• Citrus and herb free range chicken drumsticks
• Tasmanian salmon fillets with caper, dill and citrus butter and lemon wedges
  Please select three (3) sides and / or salads from the following
• BBQ sweetcorn with smoked paprika and parmesan cheese
• Baked potatoes with sour cream and cheddar cheese
• Greek salad with tomato, cucumber, red onion, kalamata olives and Yarra Valley feta
• Traditional garden salad with mixed leaves, cherry tomatoes, cucumber and vinaigrette
• Potato salad with red onions and herbed mayonnaise
• Beetroot and rocket with walnuts and Yarra Valley feta
• Super green with brown rice, lentils, kale, edamame and soy lime ginger dressing
• Served with a seasonal fruit platter, gourmet rolls, condiments and selection of soft drinks and juices

*Minimum of 20 guests applies to the Working Lunch Packages.

• Rare roast beef on cucumber with chimichurri sauce
• Smoked salmon French toast with horseradish cream
• Beetroot and caramelized onion tartlet
• Parmesan cornet with dill Persian feta
• Vietnamese vegetarian rice paper rolls
• Traditional bruschetta with balsamic glaze and shaved parmesan

• San choy bau lettuce cups filled with Chinese flavoured pork mince
• Lamb kofta with yoghurt dressing
• Vegetarian arancini, tomato chutney and parmesan
• Japanese style vegetarian gyoza
• Salt and pepper squid with lime aioli
• Teriyaki chicken skewers

• Fish and chips, tartare and lemon wedge
• Pulled pork mini sliders on milk buns with apple and fennel slaw
• Butter chicken with jasmine rice
• Beef stroganoff with rissoni pasta
• Corn fritters with guacamole and sauce romesco

*Minimum of 20 guests applies to all Cocktail packages

Choice of 5 (hot and cold only)
Choice of 5 (hot and cold) and 1 substantial
Choice of 6 (hot and cold) and 2 substantial