Today’s Boardroom Catering menu is:

– Freshly baked bread
– Balsamic / oil / salt flakes / butter

ENTRÉE
– House Smoked Free Range Chicken Salad, pancetta, kipfler potato, quail egg & smoked aioili
– Spiced Pumpkin Tortellini with Shaved Fennel, Toasted Pine Nuts and Goats Cheese Sauce (vegetarian option)

MAIN COURSE
– Slow Roasted Fillet of Beef, smoked potato puree, carrot fondant, confit shallot & red wine jus
– Mushroom, Spinach and Lentil Pithivier served with Roasted Eggplant Relish & Tomato Vierge Dressing (vegetarian option)

DESSERT
– International & Local cheese platter with quince paste, dried fruit, nuts & crackers

TO FINISH
– Handmade petit four
– Freshly brewed coffee / tea