Banquet Menu

Dishes are served “banquet style” on share platters placed on a “lazy susan” in centre of each table offering easy access to guests.  This style of service is suitable for up to 100 guests. 

BANQUET LUNCH
(One course)

  • Freshly baked artisanal breads
  • Huon smoked salmon
  • Fresh chilled local tiger prawns
  • Grilled Cuban Mojo chicken pieces
  • Shaved prosciutto di parma & Serrano ham
  • Veneto salami
  • Antipasto including grilled & marinated vegetables, olives, cheeses (V)
  • Brazilian style festive Slaw (V)
  • Ripened tomato, capsicum & palm heart (GF V)
  • Kipfler potato salad with Dijon mayonnaise (V)

Freshly brewed coffee and a selection of fine teas

BANQUET DINNER (1)   
(Two courses)

Freshly baked artisanal breads

ENTREE*
Salumi & Antipasto Platters

  • Spanish Jamon de Serrano, Veneto Salami & Italian Prosciutto di Parma (GF)
  • Duck liver parfait, mixed marinated olives (GF)
  • Marscapone pepperdews, grilled and marinated vegetables (GF)

MAIN
Main Dishes

  • Mini Beef Fillet Mignons Davidsons’ plum jus
  • Mareeba chicken breast with prosciutto di parma provolone & black garlic pocket, mild capsicum coulis
  • Chargrilled Tasmanian Huon Salmon chimichurri

Side Dishes

  • Root vegetable gratin provolone cheese
  • Steamed broccolini toasted almonds & beurre noisette
  • Glazed Baby Carrots honey & caraway seed

Freshly brewed coffee and a selection of fine teas

*Entree may be exchanged for Chef’s Choice Pre-Dinner Canapes at no additional cost

BANQUET DINNER (2)
(Two courses)

Freshly baked artisanal breads

ENTREE*
Tapas Platters

  • Prawns & chorizo, Spanish paprika, garlic, lemon (GF)
  • Thai spiced Mareeba chicken & macadamia sugar cane sticks, mango/lime salsa (GF)
  • Prosciutto parcels, Mungalli Creek organic fetta & melon (GF)
  • Spanish empanadillas, tomato/green chilli relish

MAIN
Main Dishes

  • Verde crusted lamb loin, roasted gold eschallots, port wine jus
  • Chargrilled Coral Coast Bowen barramundi, mango/lime salsa, Mungalli Creek Yoghurt dressing (GF)
  • Mareeba chicken breast, Tasmanian brie, roasted macadamias, semi dried tomato

Side Dishes

  • Saffron kipfler potatoes roasted Spanish onion, chorizo & baby spinach
  • Pancetta wrapped asparagus & French beans, sugar snap peas
  • Vegetable ratatouille

Freshly brewed coffee and a selection of fine teas

*Entree may be exchanged for Chef’s Choice Pre-Dinner Canapes at no additional cost

OPTIONAL UPGRADES

DESSERT PLATTERS

A selection of petite desserts from our own patisserie kitchen

CHEESE PLATTERS

  • Premium Australian cheeses, crisp crackers, guava & quince pastes
  • Tropical and seasonal fruit platter

 CAKEAGE – Cake served as dessert – Includes portioning, plating, garnish of cake with coulis & Mungalli Creek dollop cream.

Minimum numbers apply. For a complete list of our published menus including prices, please complete the Inquiry Form on the right. Our innovative chefs would be delighted to put together a custom menu to meet your exact specifications should you not see anything here that meets your needs.