The Pacific Experience Plated Menu

Alternate Drop Main –  2 COURSE or 3 COURSE 

 Freshly baked artisanal breads

 ENTREE* (Choose one)

  • North Queensland Tiger Prawns on a crispy oriental salad dressed with honey, coconut and saffron (GF)
  • Duck Liver Parfait beetroot & orange puree, micro herb salad, savoury walnut biscotti
  • Beetroot Salmon Gravalax cucumber salad, horseradish goats cheese and buxton caviar
  • Seafood Chowder fresh seafood & vegetables cooked in a creamy veloute
  • Prosciutto di Parma aged 18months, melon & Mungalli Creek organic fetta, lemon EVOO dressing (GF)
  • Seafood Bisque finished with brandy, cream & chives.  Served with a puff pastry twist
  • Blue Swimmer Crab Gateaux with avocado, roma tomato and herb salad (GF)
  • Seared Scallops wild rocket, shaved fennel & parmesan salad, truffle tapenade (GF)

 Vegetarian Alternatives (Special dietary requirements to be advised 72 hours in advance)

  • Tableland Sweet Potato, Ginger and Toasted Sesame Seed Soup with a cumin pastry twist (V GF)
  • Mediterranean Vegetable Timbale, crumbled goats cheese, aged balsamic syrup & sweet basil (V GF)

MAIN (Choose two)

  • Chargrilled Beef Fillet herbed Nicola potato, pancetta wrapped asparagus & French beans, slow roasted tomato
  • Verde Crusted Lamb Loin root vegetable gratin, baby spinach, gold eschallots, port wine jus
  • Chermoula Spiced Lamb Rump grilled vegetable cous cous, yoghurt dressing, chimichurri
  • Mareeba chicken breast with prosciutto di parma provolone & black garlic pocket, caponata, grilled polenta
  • Chargrilled Coral Coast Bowen Barramundi curried kipfler potato, baby spinach, mango/lime salsa (GF)
  • Pork Tenderloin wrapped in Kaiserflesh apricot & walnut stuffing, rosemary fondant potato, sugar snap peas
  • Grilled Tasmanian Huon Salmon warm salad of kipfler potato, red onion, chorizo and wild rocket (GF)
  • Confit Duck Leg a l’Orange vegetable dauphinoise, braised red cabbage, gold eschallots, Grand Marnier Sauce

Vegetarian Alternatives (Special dietary requirements to be advised 72 hours in advance)

  • Sweet Potato Gnocchi roasted brazil nuts, baby spinach, ricotta, honey carrot puree, Sicilian green olives (V)
  • Wild Mushroom Risotto grilled asparagus, shaved parmesan, black truffle tapenade (V GF)
  • Thai Yellow Vegetable Curry with eggplant, sweet potato and Asian greens, jasmine rice (V GF)

DESSERT (Choose one)

  • Espresso Cheesecake baileys sponge, caramel hazelnut popcorn
  • Banana & Date Pudding tokay caramel sauce, vanilla crema
  • Baci Slice Mungalli jersey dollop cream, burgundy cherries
  • Toasted Cheesecake roasted molasses pear, candy sauce
  • Pineapple Frangipani Tart blackberry & merlot reduction
  • Lemon Myrtle & Passionfruit Brulee Tart coconut ice cream, lace biscuit

Freshly brewed coffee and a selection of fine teas


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

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

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.

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