Proteins

Beetroot cured salmon with pickled cucumber, apple & mint (gf)
Spiced lamb shoulder with pearl cous cous, harissa yoghurt & pomegranate (gf)
Grilled teriyaki salmon with black sesame, toasted nori & wasabi dressing (gf)
Roasted beef sirloin with rosemary salt & salsa verde (gf)
Green chicken curry with zucchini and bean shoots
Zucchini, red wax cheddar and rice pie (V)

Sides & Salads

French braised lettuce, peas & shallots (gf)
Baby beets with toasted walnuts, Persian feta & honey (gf)
Roasted pumpkin wedges with toasted pepita seeds, pea shoots & pomegranate (gf)
Green leaves with avocado, cucumber, green chilli, spring onion and nigella seeds (gf)
Baked cauliflower with fried ginger, garlic, sesame seeds, peanuts & chilli (gf)
Caramelised heirloom carrots with gremolata (gf)
Roast potatoes with rosemary salt (gf, df)
Fior di latte, heirloom tomatoes & basil pesto (gf)
Rocket, pear and blue cheese salad (gf)

Add ons

Streaky Bay oysters with mignonette $40 per dozen
Peeled Spencer Gulf king prawns $40 per dozen

Additional Info

Minimum 20 people, buffet set up & collection fee: $300
Staffing charged separately, prices exclude GST