Banquet Booking

STARTER

• Caesar Salad with White Tuna Loin

• Tiger Prawn with Avocado and Beetroot Salad

• Fish Chowder

• Cream of Butternut Squash Soup

 

MAIN

• Angus Beef Cheek Stew in Red Wine Sauce - Served with Mousseline potato and Savoy Cabbage

• Roasted Magret Duck Breast and Quail Supreme with Dark Cherry Gravy - Served with Roasted Potato and Broccoli

• Cajun Grilled Lamb Fillet with Wild Mushroom Gravy - Served with French Fries and Green Peas with Cream

• Grilled Spanish Pork Rack with Glazed Apple & Port Wine Gravy - Served with Vanilla Mashed Sweet Potato and Broccoli

• Cajun Garoupa Fillet and King Prawn with Lobster Sauce Served with Mashed Potato and French Bean

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DESERT

• Mango Panna Cotta

• Forest Berries and Peach Crumble with Vanilla Ice-Cream

• Tiramisu

 

Regular Coffee and Tea ​

STARTER

• Norwegian Smoked Salmon with Condiment

• Crabmeat Stuffed Avocado with Quinoa Salad

• French Onion Soup

• Shrimp and Okra Gumbo

 

MAIN

• Char-grilled U.S. Prime Beef Striploin Steak with Red Wine Gravy - Served with French Fries, Broccoli in Butter

• Grilled New Zealand Beef Tenderloin and Cajun King Prawn with Black Pepper Corn Gray - Served with Crabmeat Jambalaya, Spinach in Butter

• Roasted Australian Lamb Rack Provence with Rosemary Gray - Served with Broccoli in Butter, Cheese Polenta

• Grilled French Spring Chicken, Goose Liver & Boneless Quail in a Port Wine Sauce - Served with Wild Rice, Garden Pea in Cream

• Cajun Chilean Sea Bass Fillet & Tiger Prawn with Lobster Sauce - Served with Basil Ravioli, Broccoli in Butter

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DESERT

• Poached Mango with Peach Sauce and Lime Sorbet

• Raspberry Pana Cotta

• Bread & Butter Pudding

 

Regular Coffee and Tea 

STARTER

• Pan-Fried Goose Liver with Glazed Apple & Red Onion Confit

• Octopus, Tiger Prawn with Cucumber Salad

• Lobster Bisque

• Fish Chowder

 

MAIN

• Beef Wellington with Red Wine Gravy - Served with Roasted Potato, Green Pea with Cream

• Roasted N.Z Lamb Rack & Lamb Tenderloin with Rosemary Gravy - Served with Wild Rice & Broccoli

• Char-Grilled U.S Prim Beef Rib-Eye Steak with Black Pepper Corn Gray - Served with Baked Potato, Broccoli in Butter

• Grilled French Sea Bass, Japan Scallop with Saffron & White Wine Sauce - Served with Basil Ravioli, Spinach in Butter

• Grilled Iberico Pork Rack with Creamy Mushroom Sauce - Served with Cheese Polenta, Green Pea with Cream

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DESERT

• Chocolate Lava Cake with Passion Fruit Sorbet

• Poached Mango with Peach Sauce & Lime Sorbet

• Raspberry Pana Cotta

 

Regular Coffee and Tea