Our Menus - Buffets

Buffets are a relaxed and people friendly alternative to please the whole crowd, and can be made as simple or stylish as you like.

Buffet Carvery
  • Roast Beef Marinated in Dijon Mustard and Cracked Pepper, Served with Red Wine Gravy and Dijon Mustard ~OR~
  • Roast Boned Leg of Lamb, Basted with Garlic & Rosemary, Served with Light Jus & Seeded Mustard ~OR~
  • Slow-Roasted Pork with Tarragon Cream Gravy and Spiced Apple Sauce

  • Roasted Royal Blue Potatoes with Za'atar & Sea Salt
  • Roasted Butternut Pumpkin with Cumin & Black Pepper

  • Citrons Caesar Salad with Classic Dressing ~OR~
  • Greek Salad with Lemon & Balsamic Dressing

  • Gourmet Bread Selection with Butter
Buffet Menu No. 1
  • Roast Beef Marinated in Dijon Mustard and Cracked Pepper, Served with Red Wine Gravy and Dijon Mustard
  • Chargrilled Chicken Breast, served with Pesto & Mushroom Cream
  • Spinach & Ricotta Ravioli, with Chargrilled Red Peppers, Aubergine & Zucchini, with Fresh Tomato-Basil Salsa
  • Cold Meat Antipasta, with Smoked Ham, Hungarian Salami, Kabana, Smoked Chicken, Olives & Feta
  • Royal Blue Potatoes in Italian-Parsley Butter
  • Salad Selection (Choose 3): e.g.
    ~ Tri-coloured Pasta with Roast Kumera, Celery & Pinenuts
    ~ English Spinach, Green Bean, Radish & Feta with Cumin Dressing
    ~ Citrons Caesar Salad with Classic Dressing
  • Gourmet Bread Selection with Butter
  • Apple Date & Cinnamon Strudels, served warm with Thick Cream
  • Fresh Fruit Platter
Buffet Menu No. 2
  • Slow-Roasted Pork with Tarragon Cream Gravy and Spiced Apple Sauce (or Roast Beef Option)
  • Chargrilled Chicken Breast with Semillon & Dijon Cream, Scattered with Dried Apricot & Toasted Almonds
  • Grilled Barramundi Fillets Brushed with Pesto & Served with Lemon & Aioli
  • King Prawn Platter with Homemade Tartare & Cocktail Sauces, Lemon Wedges and Greens
  • Roasted Moroccan Royal Blues & Root Vegetables with Cumin & Garlic, Served with Tzatsiki
  • Broccoli, Baby Spinach, Grape~Tomato & Almond with Pesto Cream
  • Roasted Butternut, Cous Cous & Currant Salad with Spiced Harissa Dressing
  • Greek Salad with Mixed Leaves, Feta, Kalamata Olive, Peppers, Cherry Tomato, Red Onion, and Red Wine Vinegar Dressing
  • Baileys & Dark Chocolate Cheesecake with Chantilly Cream
  • Pear & Frangipani Flan, Crème Anglaise & Double Cream
  • Fresh Seasonal Fruit Platter
  • Brie, Castello & Vintage Cheddar Cheeseboard with Quince Paste & Crackers
Buffet Menu No. 3
  • Roast Boned Leg of Lamb, Basted with Garlic & Rosemary, Served with Light Jus & Seeded Mustard
  • Chargrilled Chicken breast with Rocket, Semidried Tomato & Feta, Served with Tomato & Basil Cream
  • Grilled Snapper, with Lime & Coriander Butter
  • Smoked Salmon Platter with Baby- Spinach, Spanish Onion, Lemon, Capers & Aioli
  • King Prawns with Homemade Tartare & Cocktail Sauces, & Fresh Lemon Wedges
  • Oysters: Natural, Marinated in Lime & seeded Mustard or Kilpatrick
  • Wok-Tossed Asian Vegetables with Oyster Sauce & Garlic
  • Buttered Baby Potatoes with Continental Parsley & Cracked Pepper
  • Mesclun Salad with Roasted Sweet Potato, Aubergine & Onion, Asparagus & Pinenuts with Avocado Dressing
  • Broccoli, Baby Spinach, Grape~Tomato & Almond with Pesto Cream
  • Heritage Tomato & Feta Salad with Kidney Beans, Rocket & Radish
  • Macadamia & White Chocolate Tart, Crème Anglaise & Coconut Brittle
  • Hazelnut Meringue, Poached Fruit, Berry Coulis
  • Fresh Seasonal Fruit Platter
  • Brie, Castello & Vintage Cheddar Cheeseboard with Quince Paste & Crackers