A typical 'Conference Day' dining menu
Breakfast:
A bountiful continental and cooked buffet breakfast.
Morning Tea:
Freshly house baked scones, muffins or pastries.
A selection of teas and freshly brewed coffee.
Lunch:
Market selection - may include
House baked savoury red onion,
Black olive and roasted red pepper scrolls,
Home-made sausage rolls with tomato relish.
Spinach, glazed leek and semi dried tomato tart.
Seasoned potato wedges with sour cream.
Greek style salad.
Pasta del giorno.
Afternoon Tea
Assorted home-made cookies and macaroons.
A selection of teas and freshly brewed coffee.
Dinner
Entrée:
Hokkien noodle salad, tossed with wok seared prawns, Asian mushrooms and shallots.
Main Courses:
Succulent rib eye beef cutlet on vibrant beetroot risotto with mushroom and red wine jus, or
Seared salmon fillet on a bed of green beans accompanied by baby potatoes, oven roasted roma tomatoes and black olive tapanade, or
Slow roasted tomatoes with a golden polenta wedge garnished with grilled zucchini, red capsicum and eggplant
Dessert:
Bananas in passionfruit and lime syrup layered on cointreau cream and sable biscuits.
Other Sample Menus:
Current Wine List
 Yarra Valley Brand |
 Quality Endorsed Company |
International Association of Conference Centres |
