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BREAKFAST ITEMS
PREMIUM
SWEET
Strawberry, vanilla & yoghurt smoothie
Selection of croissant & Danish pastries (v)
SAVOURY
Huon Smoked salmon bagel, crème fraiche,
horseradish, capers & dill
Roasted local cup mushrooms, taleggio cheese on
brioche
Goat’s cheese, cherry tomato, basil & shallot petit
deep pan quiche (v)
BREAKFAST ITEMS
STANDARD
SWEET
Petit butter croissant with fruit preserve
Selection of gourmet muffins
Soft egg & honey bacon high top flan
Chilled seasonal fruits & fresh berries with honey
yoghurt
Chilled fresh orange & apple juice, still & sparkling
mineral water, coffee & tea selection
SAVOURY
Savory breakfast croissants
o Shaved double smoked ham & Swiss cheese
o Tomato & tasty cheese
o Smoked Salmon, wild baby rocket, cream cheese (v)
Assorted individual quiches
Goats cheese kale & button mushroom (v) Bacon,
semi-dried tomato & baby basil
Baby Spinach, leek & roast capsicum (v)
Smoked salmon, baby fennel & dill
Petit Maple bacon, free range egg, bush tomato
chutney on toasted brioche
BREAKFAST ITEMS
MID RANGE
SWEET
Seasonal fruit skewers with house made yoghurt
dipping sauce
French toast with fresh berries, dark chocolate &
fresh cream
Selection of freshly baked Danishes & petit muffins
SAVOURY
Smoked ham, tomato & béchamel sauce toasted jaffle
Egg & vegetable tartlet (v)
Petit bacon & egg pie with tomato relish
BREAKFAST BUFFET
STANDARD
Fresh bakery basket of croissants &
Danish pastries
Freshly sliced seasonal fruit
Individual house made light yogurt
with fresh fruit & toasted muesli (gf)
Selection of Australian charcuterie,
cheese, freshly baked sourdough rolls
INCLUSIVE SELECTIONS
Chilled fresh orange & apple juice, still
& sparkling mineral water, coffee, tea
&infusions
BREAKFAST BUFFET
MID RANGE
Fresh bakery basket of croissants &
Danish pastries with Australian
preserves & butter
Assorted petit muffins
B&E breakfast rolls
Choice of cereals & gluten free muesli
Individual house made light yogurt
with fresh fruit & toasted muesli (gf)
Freshly sliced seasonal fruit
Selection of charcuterie, Australian
cheeses & freshly baked sourdough
rolls
INCLUSIVE SELECTIONS
Chilled fresh orange & apple juice, still
& sparkling mineral water, coffee, tea
& infusions
BREAKFAST BUFFET
PREMIUM
BAKERY
Croissants & Danish pastries, butter,
preserves & honey
COLD DISHES
Stewed fruit, toasted muesli & honey
yoghurt shooter
Freshly sliced seasonal fruits
HOT DISHES
Grilled American style crispy bacon
Scrambled free range eggs (v)
Cumberland chipolata sausage,
sautéed herb potatoes (v)
Sautéed button mushrooms (v)
Slow roasted Roma tomato, herb
butter (v)
INCLUSIVE SELECTIONS
Chilled fresh orange & apple juice, still
& sparkling mineral water, coffee tea
& infusions
PLATED BREAKFAST
BAKERY
Croissants & Danish pastries, butter,
preserves & honey
COLD DISHES
Stewed fruit, toasted muesli & honey
yoghurt shooter
Freshly sliced seasonal fruits
Choice of:
A plated breakfast with;
Free range poached egg served with
spinach, maple bacon, rocket, Persian
fetta, smashed avocado & our house-
baked sourdough bread
or
A plated breakfast with;
Poached eggs with mushroom duxelle,
light puff pastry, asparagus &
hollandaise sauce (v)
MORNING/AFTERNOON TEA
STANDARD
MENU 1
Bayleaf signature cookies OR
Petit muffins
Fresh brewed coffee, teas, infusions & water
MENU 2
Assorted Danishes OR
Yoghurt pots, mixed berries
Fresh brewed coffee, teas, infusions & water
MORNING/AFTERNOON TEA
MID RANGE
MENU 1
Chocolate Croissant
Seasonal sliced fruit platter
Fresh brewed coffee, teas, infusions & water
MENU 2
Petit cannoli’s with pistachio cream
Seasonal sliced fruit platter
Fresh brewed coffee, teas, infusions & water
MORNING/AFTERNOON TEA
PREMIUM
MENU 1
Decadent chocolate brownie (gf)
Smoked salmon, spinach & dill quiche
Seasonal fruit skewers with passionfruit drizzle
Fresh brewed coffee, teas, infusions & water
MENU 2
Selection of savoury breakfast croissants
Petit lamingtons
Pork & fennel sausage roll, spicy apple relish
Seasonal fruit skewers with passionfruit drizzle
PLATED LUNCH/DINNER STANDARD | MINIMUM 20 RECOMMENDED STAFFING RATIO 1:20 Crusty artisan sourdough rolls with whipped butter, cracked pepper & sea salt ENTREE DISHES Choose one of the following: Heirloom carrot & Persian fetta tart, caramelised French shallots, elk, cabernet vinegar & toasted walnuts (v) Salmon assiette, smoked, confit & crudo (gf) Berkshire pork & caramelised fig terrine, gaufrettes & mustard greens (gf) MAIN SELECTION Choose one of the following: Truffle roasted chicken with potato gratin & forest mushroom broth Savannah grass fed beef fillet, baked onions, garlic & potato confit with café de paris butter (gf) Humpty doo Barramundi, with smoked eggplant, romesco sauce & goats cheese cigar Potato gnocchi with pumpkin veloute, fresh Yarra Valley goats cured, pinenuts & parmesan curls (v) DESSERT SELECTION Choose one of the following: New season strawberry tarta tin, double cream Salted caramel & chocolate tart with espresso cream Lemon & rosemary infused tart, white chocolate crumble Fresh brewed coffee, teas & infusions 3 Arrival Canapes, chefs selections (30 minute service) Alternate course service
PLATED LUNCH/DINNER MID RANGE | MINIMUM 20 RECOMMENDED STAFFING RATIO 1:20 Organic brasserie bread olive & rosemary roll & mamas spelt loaves with morning star extra virgin olive oil, whipped butter, cracked pepper & sea salt. ENTREE DISHES Choose one of the following: Seared coffin bay scallops with cauliflower puree, green apple & crisp pancetta (gf) Organic New Zealand spring lamb cutlet with celeriac & pea milk foam (gf) Beetroot & buffalo ricotta cannelloni with basil custard & walnut crumb (v) MAIN SELECTION Choose one of the following: Grain fed beef tenderloin, salted black barley, mustard eggplant, sisho leaves (gf) Southern Highlands chicken breast, celeriac puree, pancetta, rosemary jus (gf) King reef barramundi with squid ink potato, pea emulsion & puffed rice soil (gf) Zucchini, red pepper, eggplant cannelloni, torched Persian feta & carrot emulsion (gf) (v) DESSERT SELECTION Choose one of the following: Vanilla infused cheese cake, passionfruit syrup, candied nuts (gf) Decadent bitter sweet ‘barry’ chocolate torta, raspberry snow crisp Raspberry mousse & almond milk sponge, seasonal berries (gf) Selection of fine Australian cheeses, dried muscatels, lavosh & grissini Fresh brewed coffee, teas & infusions with handmade petit fours 3 Arrival Canapes, chefs selections (30 minute service) Alternate course service
PLATED LUNCH/DINNER PREMIUM | MINIMUM 20 RECOMMENDED STAFFING RATIO 1:15 ARRIVAL CANAPES 3 Arrival Canapes, chefs selections (30 minute service) Selection of handmade artisan rolls & loaves with morning star extra virgin olive oil, caramelised plum balsamic, whipped butter, cracked pepper, Murray Valley pink salt
ENTREE DISHES | Choose one of the following: Salmon pastrami & all things beetroot (gf) Pressed pork confit with celeriac rémoulade & apple balsamic (gf) Quinoa crusted yellowfin tuna, bay bugs & soft poached quail egg with Ortiz anchovies, tomato & olive vinaigrette (gf) Sous vide quail, potato ravioli, leek & stinging nettle sauce Petit heirloom tomato tarte tatin, Jannei goats curd & plum balsamic
MAIN SELECTION | Choose one of the following: Palmers island mulloway, smoked, eggplant with romesco sauce & goats cheese cigar Grain fed rib eye on the bone with brioche onion, watercress & marrow salad, jus gras Suzuki mulloway, crab & fennel mash, asparagus in sake & mirin broth (gf) Junee pasture fed lamb ragout with sweet carrot velvet, butter poached asparagus & rosemary jus Quinoa stuffed vine ripened tomato saffron & tomato broth, touched silken tofu crust (gf) (vegan)
SIDES | Choose one of the following: Petit baby leaf salad, caramelised plum balsamic, french shallots Roast brocolini and torched pumpkin, honey syrup Duck fat kipfler potato, rosemary salt
DESSERT | Choose one of the following: Frangelico & bitter sweet valrhona chocolate fondant with sticky fudge cookie Sour cherry brulee with buckwheat praline, tuiles & baby mint Belgian milk chocolate brownie, bitter sweet orange, hazelnut, chocolate cigarillo French vanilla infused rice & quinoa mess, mango compote, short bread Selection of fine International cheeses & dried muscatels with charcoal lavosh & grissini Fresh brewed coffee, teas & infusions with handmade chocolate truffles Alternate course service
THEMED DINNERS
INDIAN |STANDARD
MINIMUM 30 GUESTS
STAFF RATIO 1:30
Selection of naan bread, pappadums, raita,
Basmati rice & mango chutney
HOT OFFERINGS
Butter chicken
Lamb korma with green beans & potato
Traditional Aloo matar (v)
Chef’s selection of 2 gourmet Indian salads
Seasonal fruit platter
Indian Inspired dessert
THEMED DINNERS
TASTE OF ITALY |MID RANGE
MINIMUM 30 GUESTS
STAFF RATIO 1:30
Bread offering | Breads, organic sourdoughs,
Italian rustics, grains, spelts & specialty loaves
SERVED WITH - Bayleaf signature infused butters
Whole hams carved off the bone served with a
selection mustards & chutney, terrine, blood
orange pate, prosciutto di parma, soppressata,
bocconcini with pesto, assorted olives, oven dried
Roma tomatoes, house-pickled vegetables, lavosh
& grissini
HOT OFFERINGS
Confit garlic gnocchi, forest mushrooms &
pecorino snow (v)
Char-grilled chicken breast with prosciutto & sage
Wagyu beef bolognaise, rich Napoli sauce,
buttered penne pasta
Chef’s selection of 3 gourmet Italian salads
Seasonal Fruit Platter
Selection of Italian Inspired Desserts
THEMED DINNERS
TASTE OF ASIA |PREMIUM
MINIMUM 30 GUESTS
STAFF RATIO 1:30
Bayleaf’s contemporary twist on Asian street food
favorite
Asian Street market
Boa Pillow soft steamed boa buns with an array of
fillings:
Shredded chicken breast with pickled red cabbage
Oyster mushrooms, coriander & sriracha sauce (v)
Dumplings are served in authentic bamboo steamer
baskets & lend a touch of the oriental to any event.
Chilli & chicken dumplings
Tofu & spinach dumplings
Steamed pork buns
Spicy shanghai noodle salad
Chinese coleslaw salad (v)
HOT OFFERINGS
Vegetable stir fry tossed with xo sauce (v)
Cantonese style beef in black bean sauce
Hot & spicy chilli prawn pad Thai
Gaeng Keow Wan – Traditional Thai green curry with
chicken & basil
Fragrant jasmine rice
Sweets
Seasonal fresh fruit platter
Selection of Asian inspired desserts
COCKTAIL MENU
STANDARD COLD Heirloom tomato, aged Maffra cheddar, red chard, crostata (v) Crispy Peking duck pancakes with hoisin crisp apple & micro sorrel Salmon rillettes, spring pea, buttered brioche, ocean trout caviar Goats curd, pear & rocket on walnut bread crostini (v) Torched tataki wagyu beef & chestnut mushrooms, en croute Confit pork belly with golden raisin chutney (gf) Smoked salmon tart, lime, hazelnut & cherve Artichoke, truffle & parmesan tart (v) HOT Pissaladiere – garlic, caramelised onion, d’affinois & rosemary (v) Pea & provolone arancini with saffron yoghurt (v) Petit chicken & fennel pie with southern spiced aioli Caramelized onion, gruyere, spinach croquette (v) Pork & Prawn gyoza with soy infused sauce Seared tender beef with lemon grass & ginger SUBTANITAL COLD Shredded lemon grass chicken salad with crisp noodle, peppers & lime leaves (gf) Moroccan spiced vegetables with buttered cous cous, Harrisa yoghurt, kumara crisps (v) HOT Chunky south coast snapper fingers, mushy peas with duck fat potato chip Hand made chicken & rosemary chipolata, Dutch cream potato with sweet onion (gf) Sautéed potato & confit garlic gnocchi, forest mushrooms, pecorino snow (v) Steamed Petuna salmon, stinging nettle risotto & torched goats curd (gf)
COCKTAIL MENU
MID RANGE Cold Heirloom tomato & Jannei goats curd crostata, balsamic shaving (v) Peeled & chilled harbour prawns, saffron aioli, fresh lime {gf} Norwegian smoked salmon, turmeric potato crisp, madras yoghurt Crostini of beef tartar with caper & tarragon mayo Yellow fin tuna, tapioca crisps with caramelised pineapple (gf) Saffron infused mini pears, goats curd, caramelised walnut, micro sorrel (v) (gf) Hot Organic beef & burgundy pitiver with smoked pimento pastry House made pork belly croquettes with homemade piccalilli Porcini arancini, black garlic with parmesan snow (v) Chorizo & goats cheese arancini Tender beef wellington & black garlic aioli Rosemary skewered marinated lamb, pea & mint (gf) Ras el hanout lamb pie with bush tomato chutney Yakitori chicken bite, ginger & spring onion Southern spiced chicken empanada with chipotle mayo Wagyu beef slider, bad betty relish, pickled cucumber SUBSTANTIAL Cold Tataki marinated tuna, coriander & papaya salad (gf) Sticky pressed pork belly with pancetta hash & apple salad (gf) Hot Organic spatchcock hainanese, pandan rice & candy cashews (gf) Young zucchini flowers filled with ricotta, white polenta, romesco sauce (v) Confit beef & ale gourmet pie, tarragon pea crush & a gravy shot
COCKTAIL MENU PREMIUM Cold Wagyu beef, pumpkin custard, nut candy on rye Alaskan crab profiteroles, saffron custard, spring greens Cured Salmon, squid wafer, sturgeon caviar, soft herb Coffin Bay oysters, finger lime & salmon caviar (gf) Saki cured Haramasa kingfish, piquillo pepper, wasabi custard, dill (gf)
Hot Sambousek, sweet spiced lamb & pomegranate Lebanese pie with buffalo yoghurt
Riverine lamb cigar with wattle seed yoghurt Smoked cod & potato croquette with tartar sauce & chives Pulled pork slider, red slaw, chipotle mayo, brioche
Moroccan spiced lamb & black bean cigar, red pepper chutney Sweet miso & soy glazed pork belly pie, sesame seed brittle Snapper & potato pies with tarragon topper. Daube de beouf filled pithivier & fresh horseradish dust King Reef barramundi slider, truffle celeriac remoulade with watercress SUBSTANTIAL Cold
Shredded Thai beef salad with crisp noodle, peppers & lime leaves (gf) Refreshing vine ripened tomato consommé, fresh water
yabby, chervil & gold leaf (gf) Fresh picked king crab, shaved fennel, radish, baby greens with prawn Hot Mushroom & white truffle ravioli with burnt butter & sage (v)
Rodriguez brother’s chorizo with black beans & rice Homemade celeriac & Persian feta ravioli, butter poached lobster with stinging nettle
COCKTAIL MENU
BOWL FOOD COLD
Refreshing vine ripened tomato consommé, fresh water yabby, chervil &
gold leaf (gf)
Fresh picked king crab, shaved fennel, radish, baby greens with prawn
Sticky pressed pork belly with pancetta hash & apple salad (gf)
Moroccan spiced vegetables with buttered cous cous, Harrisa yoghurt,
kumara crisps (v)
Shredded Thai beef salad with crisp noodle, peppers & lime leaves (gf)
Tataki marinated tuna, coriander & papaya salad (gf)
Shredded lemon grass chicken salad with crisp noodle, peppers & lime
leaves (gf)
HOT
Organic spatchcock hainanese, pandan rice & candy cashews (gf)
Chunky south coast snapper fingers, mushy peas with duck fat potato chip
Homemade celeriac & Persian feta ravioli, butter poached lobster with
stinging nettle
King Reef barramundi slider, truffle celeriac remoulade with watercress
Steamed Petuna salmon, stinging nettle risotto & torched goats curd (gf)
Hand made chicken & rosemary chipolata, Dutch cream potato with sweet
onion (gf)
Confit beef & ale gourmet pie, tarragon pea crush & a gravy shot
Young zucchini flowers filled with ricotta, white polenta, romesco sauce (v)
Shredded lemon grass chicken salad with crisp noodle, peppers & lime
leaves (gf)
Mushroom & white truffle ravioli with burnt butter & sage (v)
Rodriguez brother’s chorizo with black beans & rice
COCKTAIL MENU
SWEET CANAPES
Lemon meringue cone
Praline chocolate basket
Mandarin pannacotta on a sablé breton with micro basil
Strawberry madeleine, praline mousse & freeze dried strawberry
Sea salt crusted chocolate tart
Chocolate coated black forest lollipop
Raspberry & white chocolate “blondie”
Liquorice & blueberry zabaglione shots with biscotti crumb
Meringue, passionfruit & vanilla bean gelato pops, dry ice moss
Potted saffron & cardamom brulee with a shortbread praline
Bayleaf infused panna cotta, pistachio &, season’s blossoms
Passionfruit & Vacherin mascarpone
House made Bayleaf macaroon (gf)
COCKTAIL MENU SOCIAL GATHERING | SHARED PLATERS
Bayleaf Hoisin duck pancakes with chilli, lime & coriander.
Heirloom tomato aged Maffra cheddar, red chard, crostata (v)
Beouf daube pithivier & fresh horseradish dust
Small pork belly pie with apple crumb & crackle
Vietnamese rice paper roll with Asian infused accompaniments (v) (gf)
FORMAL RECEPTION – GRAZING STATION
MAXIMUM 1 HOUR SERVICE
STANDARD (minimum 10)
Chilled mezze with marinated olives, Crudités: carrot, celery, cucumber &
red pepper batons, lavosh & grissini
MID-RANGE (minimum 10)
Let your guests enjoy the rustic experience of gorgeous Italian meats served
with a selection of mustards & chutney, marinated Italian vegetables & a
selection of Australian cheese, lavosh & grissini
PREMIUM (minimum 20)
Whole hams carved off the bone served with a selection of mustards &
chutney, prosciutto, Selection of Australian cheese, lavosh & grissini
LIVE COOKING STATIONS | 2 HOUR SERVICE MID RANGE
TASTE OF TUSCANY (minimum 50)
Bayleaf chefs will hand roll gnocchi amidst clouds of flour & cook in our
oversized pans. The station will include whole parmesan wheels, potato
sacks, whole pumpkins, potted vegetables & herbs.
Offerings to include:
Confit garlic, forest mushrooms & pecorino snow (v)
Wagyu beef bolognaise, rich Napoli sauce
MOROCCAN BAZAAR (minimum 50)
This themed station is a feast for the senses – from the incredible smells to
the authentic look & feel of the service using Bayleaf’s oversized pans. The
station to include lamb meatballs & falafels served in aromatic tomato &
saffron sauce with dried fruit spiced cous cous
CHARCUTERIE & PREMIUM CHEESE STATION (minimum 50)
Graze on artisan meats & Australian cheeses, enjoy the best of Australian
produce matching as you forget formality at our cheese & charcuterie
display. Sourcing finest quality produce from Sydney’s farmed butchery. Let
your guests enjoy the rustic experience of watching gorgeous whole hams
carved off the bone served with a selection mustards & chutney, terrine,
blood orange pate, prosciutto di parma, soppressata, bocconcini with pesto,
assorted olives, oven dried Roma tomatoes, house - pickled vegetables,
lavosh & grissini.
Includes basic station theming & décor.
LIVE COOKING STATIONS | 2 HOUR SERVICE WINGS STATION | (minimum 20)
Traditional buffalo wings with blue cheese dressing & celery sticks
Thai style sweet & spicy, tossed with hot birds eye chili & sweet ginger
sauce
Mediterranean lemon, garlic & tzatziki
Hawaiian red salt, sweet & sour mango sauce
TAIWANESE BAO STATION | (minimum 20)
Bayleaf’s contemporary twist on this street food favourite.
Pillow soft steamed buns with an array of fillings:
Crispy pork belly with shallots & hoisin dressing
Shredded chicken breast with pickled red cabbage
Oyster mushrooms, coriander & Sriracha sauce (v)
PREMIUM |2 HOUR SERVICE
LIVE ROTISSERIE | (minimum 100)
Live carving by one of Bayleaf’s skillful executive chefs offers visual culinary
craftsmanship for your guests to enjoy! Whole suckling pigs, roasted beef
fillet, organic chickens straight from the oven, served with all the
accompaniments, roasted carrots, parsnips, gravy, apple sauce & mustards
DUMPLING HOUSE | (minimum 30)
Fresh, exciting & bursting with flavour! Bayleaf dumplings are served in
authentic bamboo steamer baskets & lend a touch of the Oriental to any
event.
Chilli & chicken dumpling
Spinach & tofu dumpling
Pork Bun
Includes basic theming
LIVE COOKING STATIONS | 2 HOUR SERVICE PEKING DUCK PANCAKE STATION | (minimum 30)
Our chefs will roll authentic Peking pancakes with fresh ingredients:
BBQ duck pancakes with cucumber, shallot & hoisin, garnished with
shredded shallots & fragrant soft herbs
Crispy pork belly with wombok & crispy fried onions
Oyster mushrooms, shredded shallots cucumber & plum sauce (v)
THE JAPANESE GARDEN | (minimum 50)
Watch our sushi master work his way around beautiful fresh maki rolls,
slicing the freshest fish available including kingfish, salmon & tuna, served
with all the trimmings; seaweed salad, wasabi, soy, pickled ginger &
edamame.
CHAMPAGNE & RAW BAR | (minimum 100)
Raw bars by Bayleaf are a sensory overload of Australian seafood.
Our raw bars include classic cocktail sauce, horseradish, mignonette, fresh
lemon & a spicy tamari sauce.
Shucked oysters • Sydney Rock, Pacific, Angassi
Balmain Bug, freshly peeled Yamba prawns with saffron aioli
Delicate Tasmanian smoked salmon
Upgrade your beverage package to champagne
ADD TO ANY STATION | Food Station Theming & Decor
BBQ MENU
STANDARD | (minimum 20)
Crusty bread rolls
Petit spiced boerewors sausages
BBQ field mushrooms with balsamic & olive oil (gf, v)
Smoked pepper chicken skewers
German potato salad (v)
Wild baby rocket, aged parmesan, raspberry dressing (v)
Served with accompaniments
MID-RANGE | (minimum 20)
Crusty bread rolls
Petit chicken & sage sausages
BBQ sweet corn with chipotle mayo (v)
Beef minuet steak with caramelised onion
Aubergine & haloumi brochettes with salt roasted tomatoes (gf)
Served with accompaniments
SALADS
Garden salad with Italian dressing (gf)
Kumara & pumpkin, pepitas, sunflower seeds, baby spinach, avocado, ranch
dressing
Seasonal fresh sliced fruit platter
PREMIUM | (minimum 20) Crusty artisan sour dough rolls, whipped butter, cracked pepper & sea salt SIDES Petit endive & cress salad, caramelised plum balsamic & French shallots (gf) Roast broccolini, torched pumpkin, honey syrup (gf) Duck fat kipfler potato with rosemary salt Succulent lamb cutlets with preserved lemon, saffron & thyme (gf) Angus beef short rib beef, sticky Asian flavors (gf) BBQ king prawn with garlic chive butter (gf) Char grilled broccolini & asparagus with truffle oil & parmesan crisps Served with accompaniments DESSERT Seasonal fresh sliced fruit platter Cloth bound Pynganna cheddar, guava paste with handmade crisp breads
STUDENT EVENT SAUSAGE SIZZLE INTERNAL | (minimum 20, 1 serve pp) EXTERNAL | (minimum 20, 1 serve pp) NO SALAD INTERNAL | (minimum 30, 1 serve pp) NO SALAD EXTERNAL | (minimum 30, 1 serve pp) Gourmet sausages with caramelised red onion & rosemary on a crusty roll Creamy potato salad with whole grain mayo OR Kale, roasted chickpea, grated carrot, cherry tomatoes, sweet mustard & macadamia dressing (v, gf) ADD ON | 1 can of soft drink / bottle of water per person
WORKING LUNCHES - PLATTERS ON TABLES STANDARD | (minimum 10) Menu 1 SANDWICHES Selection of finger sandwiches Small milk bagel, crème fraiche & hickory smoked salmon COLD ITEM (Noodle box) Shredded Thai beef salad with crisp noodle, peppers & lime leaves (gf) DESSERT Seasonal fresh fruit plater Menu 2 SANDWICHES Spiced chicken & tabouli wrap with yoghurt raita Beautifully fresh tramezzinos COLD ITEM (Individual Bowl) Seared yellow fin tuna, brown rice, sesame, Asian herbs, edamame, avocado, cucumber, wild mushrooms & lime DESSERT Petit lemon meringue tarts
WORKING LUNCHES - PLATTERS ON TABLES MID-RANGE | (minimum 10) Menu 1 SANDWICHES Poached chicken, apple & celeriac remoulade éclair Italian ciabatta with Parma ham, smoked mozzarella, semi dried tomato & wild rocket COLD ITEM Vegetarian rice paper roll with noc cham sauce (v) (gf) HOT ITEM Pork & fennel sausage rolls with spicy apple relish DESSERT Fresh fruit skewers with passionfruit drizzle Selection of Australian cheeses, lavosh & grissini Menu 2 SANDWICHES Soy & quinoa sour dough with wagyu corn beef, wood roast tomato, Dijon, rocket, Jarlsberg Pumpkin seed bread with grilled Mediterranean spring vegetables, petit greens, garlic buffalo yoghurt (v) COLD ITEM Bayleaf’s famous duck pancakes HOT ITEM Pea & provolone arancini with saffron mayo (v) DESSERT Fresh fruit skewers with passionfruit drizzle Selection of assorted dessert
WORKING LUNCHES - PLATTERS ON TABLES PREMIUM | (minimum 10) Menu 1 SANDWICHES Organic sour dough baguette with prawn remoulade, petit cress, cherry tomato & lemon Petit Sonoma crusty seed baguette with cured trout, mustard greens, Spanish onion & capers COLD ITEM Assorted sushi with accompaniments HOT ITEM Rangers Valley beef slider, double cheese, pickles, ketchup DESSERT Sea salt crusted caramel & chocolate tart Australian cheese selection with fresh & dried fruit, lavosh & grissini Menu 2 SANWICHES Roasted eggplant, basil pesto, crumbled goat’s cheese, char grilled zucchini, spinach wrap (v) Ocean trout gravlax & cucumber brioche roll COLD ITEM Crispy Peking duck pancakes with hoisin crisp apple & micro sorrel HOT ITEM Selection of petit pies with crushed peas & gravy shot DESSERT Assorted macaroon (gf) Seasonal fresh fruit platter
