INTRODUCTION |BREAKFASTS |DAY DELEGATE PACKAGE |BREAKS …€¦ · unpretentious lunches, coffee breaks and dinners. Our Local Origins dishes, for instance, offer signature and provincial

MENUS

InterContinental AdelaideNorth Terrace | Adelaide SA 5001 | Australia

INTRODUCTION | BREAKFASTS | DAY DELEGATE PACKAGE | BREAKS | PLATTERS | LUNCH & DINNER MENUS | BUFFETS | COCKTAILS | CHEF’S STATION | BARBEQUES | CHILDREN’S MENUS | BEVERAGES


Whatever the scale or theme of your meeting, we useour considerable culinary know-how to create authentic,unpretentious lunches, coffee breaks and dinners.

Our Local Origins dishes, for instance, offer signature andprovincial recipes that are inspired by the destination,including dishes that showcase some of the finest seasonalingredients of the area.

Our World Kitchen recipes leverage our global know-howby drawing on the experience of our chefs to offer acollection of authentically prepared classic andcontemporary dishes from around the world.

For all of our menus, we source ingredients locally wherepossible, with the emphasis on fresh and natural produce.

Simply click on the style of menu you require from thebottom navigation bar to view the options available.Alternatively, our team of chefs would be pleased to workwith you to create your very own insider menu to ensurea truly memorable experience.

INTRODUCTION

Local OriginsSignature dishes and provincial recipes that areinspired by the destination, including dishes thatshowcase some of the finest seasonalingredients of the area.

World KitchenAuthentically prepared classic andcontemporary dishes from around the worldthat leverage our global know-how.

Light

Vegetarian

Gluten Free

KEY

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$16 per person

Selection of Danish pastries and croissants

Banana bread with honey butter

Berry smoothie

Yoghurt and passionfruit shots

Fruit salad

Coffee and T-bar teas

MINI BREAKFAST

$25 per personMINIMUM OF 20 GUESTS

Selection of chilled fruit juices and smoothies

Fruit and natural yoghurts

Assorted sliced fresh fruit platter and wholeseasonal fruits

Ham and cheese croissants

Bacon and onion tar tlets

Blueberry pancakes

Poached fruits

Raisin bread and banana bread

Pastries and muffins


STAND UP BREAKFAST

BREAKFAST SELECTIONS


MINI BREAKFAST | STANDUP BREAKFAST | CONTINENTAL BREAKFAST | AUSTRALIAN HOT BUFFET BREAKFAST | PLATED BREAKFAST

$28 per person

Selection of chilled fruit juices and smoothies

Choice of cereals and natural muesli

Assorted sliced fresh fruit platter and wholeseasonal fruits

Fruit and natural yoghurts

Fresh bakery basket with croissants, Danishpastries, muffins and breakfast rolls withBeerenberg preserves


CONTINENTAL BREAKFAST

$34 per personMINIMUM OF 25 GUESTS

Continental Buffet Breakfast with:

Bacon

Chipolata sausages

Scrambled eggs

Sautéed potatoes

Mushrooms

Tomatoes with herb crust

Also includes Continental buffet selection


AUSTRALIAN HOT BUFFET BREAKFAST




INCLUDES:

Seasonal fruit platter

Selection of pastries

Fruit juices


PLATED BREAKFAST

$32 per person

PLUS ONE OF THE FOLLOWING CHOICES:

Scrambled eggs, crispy bacon and sausage, sautéedpotatoes, mushrooms, tomato, grilled Turkish bread

Smoked Salmon with soft scrambled eggs, asparagus, vinetomatoes and rocket pesto

Poached eggs with shaved roast leg ham, asparagus, vinetomatoes, English muffin and Hollandaise sauce

Scrambled eggs with sourdough bread, Portobellomushroom and sautéed potatoes, truffle oil and crispypancetta

Capsicum and zucchini frittata, slow roasted tomatoes,mixed lettuce leaves and mustard dressing

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Make your event experience exceptional withInterContinental Adelaide’s Day Delegate Package.

PACKAGE INCLUDES

Full Day Room Hire8.30am–5.00pm One meeting room(breakout rooms incur additional charges)

ON ARRIVAL

Freshly brewed coffee and T-bar teas

MORNING TEA BREAK

Freshly brewed coffee and T-bar teas with one of thefollowing choices:

Fresh scones with jam and creamBanana and walnut loafCountry style chocolate browniesSeasonal fruit tar tletsAssorted chocolate and coffee éclairs

$76 per personMINIMUM OF 25

STAND UP BUFFET LUNCH BREAK

Chef ’s selection hot dishChef ’s selection saladSelection of sandwiches and rollsSeasonal fruit platterAustralian cheese selectionFreshly brewed coffee and T-bar teas Fresh juice and mineral water

For an extra $20 per person you may choose an itemfrom our two course plated lunch menu

AFTERNOON TEA BREAK

Freshly brewed coffee and T-bar teas with one of thefollowing choices:

Fresh scones with jam and creamBanana and walnut loafCountry style chocolate browniesSeasonal fruit tar tletsAssorted chocolate and coffee éclairs

DAY DELEGATE PACKAGE


Coffee and T-bar teas $6

Coffee and T-bar teas with cookies $8

Continuous coffee and T-bar teas $8

Continuous coffee and T-bar teas with cookies $11

Selection of fresh fruit juices $6

COFFEE & TEA BREAKS

Coffee and T-bar teas with your choice of one of the following: $10

Double chocolate lamington

Dates and plain scones with cream and jams

Assorted cookies

Pecan tar tlets

Mini hazelnut financier with praline frosting

Mini gluten free orange cake

Chocolate cake

Pear and almond slice

Bitter chocolate brownies

Assorted mini pastries

Blueberry and raspberry slice

Strawberry tar ts

Mini muffins with cream

“Mille-feuille” vanilla slice with custard cream

Warm mini beef pie

Mini leek quiches

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BREAKS


COFFEE & TEA BREAKS | THEMED BREAKS

APPLE BREAK $14PER PERSON, PER BREAK

Apple crumble tar t

Apple Crème Brûlée

Apple strudel

Apple juice


SAUSAGE ROLL BREAK $14PER PERSON, PER BREAK

Homemade sausage roll with Bavarian mustard,English mustard, tomato chutney and tomatosauce

Farmers Union iced coffee

Selection of loose leaf teas

THEMED BREAKS

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HEALTHY START BREAK $14PER PERSON, PER BREAK

Homemade muesli bars

Wholemeal carrot cake

Fat free yogurt, soy milk panna cotta

Freshly sliced seasonal fruit

Selection of crunchy vegetables with hummusand baba ganoush

Grilled pita bread

Fresh fruit and vegetable juice, smoothies


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BREAKS



1 of 2 ▶

DIM SIMS BREAK $16PER PERSON, PER BREAK

Har Gao / prawn Dim Sim

Shiu Maï / pork Dim Sim

Gow Gee / vegetarian

Black rice vinegar, sweet chili sauce, soy, hoisinand fresh chili

Coffee and Chinese tea

VILI’S PIES BREAK $16PER PERSON, PER BREAK

Selection of traditional South Australian Vili’s pies:chicken, beef, lamb, vegetarian with Bavarianmustard, English mustard, chutney and tomatosauce

Farmers Union iced coffee

Selection of loose leaf T-bar teas

THEMED BREAKS

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SHIKI BREAK $18PER PERSON, PER BREAK

Selection of sushi and sashimi from our multi-award winning Shiki Restaurant

Sashimi of Yellowtail Kingfish, Port Lincoln Tuna,Tasmanian Salmon

Selection of vegetarian sushi

Pickled vegetables: daikon, ginger and cucumber

Wasabi and soy sauce

Selection of green and herbal teas

ICE CREAM & CUPCAKE BREAK $14PER PERSON, PER BREAK

Mini vanilla Magnum

Mini chocolate Drumstick

Selection of homemade cupcakes


BREAKS



◀ 2 of 2

SEASONAL FRUIT PLATTER $45PER PLATTER, FOR 10 PEOPLE

WHOLE FRUITS PLATTER $45BOWL OF 15 PIECES

AUSTRALIAN CHEESE SELECTION $70PER PLATTER, FOR 10 PEOPLE

Aida Valley Brie, Jindi Soft Blue and Capel ValleyCheddar with muscatels from the Riverland:quince paste and lavosh bread

�� FINGER SANDWICHES PLATTER $45PER PLATTER, 3 PIECES PER PERSON

GOURMET SANDWICHES $70FRUIT & CHEESE PLATTERPER PLATTER, 4 SANDWICHES PER PERSON

HOMEMADE PIZZA PLATTER $30PER PLATTER, 4 KINDS, 3 SLICES PER PERSON

ANTIPASTO PLATTER $70PER PLATTER

MEZZE PLATTER $70PER PLATTER

CRUDITIES PLATTER $40PER PLATTER

WEDGES PLATTER $10PER PLATTER

SASHIMI PLATTER $85PER PLATTER

PLATTERS


$31 per personAdditional beverages $5 per person*

French baguette with roast grassfed beef, grain mustardand red onions

Wholemeal bread with Barossa Valley Champagne hamand cheddar

Focaccia with egg, sun-dried tomatoes and rocket pesto

Open Adelaide Hills tomato and basil bruschetta

Fresh seasonal Australian fruit platter

Freshly brewed coffee and T-bar teas including herbalselections

ADDITIONAL BEVERAGES*

Includes soft drinks and juice served with your Working Lunch selection

WORKING LUNCH 1

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Tortilla bread with McLaren Vale cajun chicken andavocado salsa

Mustard roll with hummus, Coorong pastrami and cumineggplant

Open rye bread sandwich with Tasmanian smokedSalmon and horseradish cream

Baked vegetarian antipasto focaccia

Selection of Australian cheeses with muscatels from theRiverland and homemade lavosh

Fresh seasonal fruit platter




WORKING LUNCH 2

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WORKING LUNCHES


WORKING LUNCHES | PLATED LUNCH & DINNER MENU | VEGETARIAN PLATED LUNCH & DINNER MENU | SET MENUS

1 of 2 ▶


Selection of two cold salads

One hot dish

One hot vegetable dish

Selection of gourmet breads


Cakes and pastries




WORKING LUNCH 3


Home-made pizza slabs:Tomato, pesto and bocconcini; Tandoori chicken; 3 cheeses;Roasted portobello mushrooms

Panzanella salad

Rocket salad

Poached pears in red wine

Tiramisu

Zabaglione




WORKING LUNCH 4

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WORKING LUNCHES



◀ 2 of 2

2 Courses $52 per person



LUNCH & DINNER

SOUPS

Creamy chicken soup with sautéed mushrooms

Asian style fish broth with vegetables in a lightginger broth

Cauliflower soup with smoked Salmon andparsley cream

Creamed corn and basil

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PLATED MENU



1 of 4 ▶

COLD ENTRÉES

Seared Yellow Fin Tuna with 3 peppers, Japanese pickledsalad and mirin dressing

San Danielle prosciutto ham with wild rocket andparmesan panna cotta

Chermoula marinated chicken breast on preserved lemontabouleh, chili tomato dressing

House-smoked Salmon, fennel and citrus salad, chive andsalmon roe dressing

Asian style marinated beef salad with green papaya saladand sweet and sour dressing

Antipasti plate; grilled vegetables with prosciutto hamserved with grissini

LUNCH & DINNER

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HOT ENTRÉES

Seared scallops with chorizo on a Jerusalem ar tichokepurée with crispy pancetta and garlic herb butter

Moroccan flavored prawns with hummus, mint andcoriander salad and grilled lemon

Smoked Tasmanian Salmon on potato and sauerkraut andpancetta salad with a shallot butter sauce

Seared lamb fillet in Dukkah spices with baba ganoush,coriander salad and harissa dressing

Crumbed crab cakes on pickled cucumber salad andlemon aioli dressing

Asian style duck leg confit with roast pears and hoisindressing

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PLATED MENU



◀ 2 of 4 ▶

MAINS

Grilled chicken breast with roast Lebanese eggplantand ratatouille with a light basil sauce

Chicken Maryland tajine with confit lemons and greenolive, cumin and mint flavoured couscous

Braised chicken thigh in tomato with capsicum andchorizo risoni cake

Roasted chicken roulade with crushed chickpeas,zucchini and warm tomato-tarragon dressing

Asian barbecued pork scotch with bok choy andshiitake mushroom rice

Roast rack of lamb, sweet potato gratin and broccolini,Kalamata olives and pancetta jus

Roast rump of lamb with cauliflower gratin and glazedbaby carrot and a rosemary jus

Roasted tenderloin of pork, caramelized shallot mashpotatoes and Szechuan spiced apples and a thyme demiglaze

LUNCH & DINNER

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Slow roast tenderloin of beef with creamy cabbage,roast parsnips and red wine jus

Roast Snapper with sautéed baby spinach and dillflavored risoni and a light fish cream

Grilled Swordfish fillet, steamed broccolini andlemongrass flavoured basmati rice with salsa verde

Honey soy Salmon with Chinese broccoli, shiitakemushroom and sesame seeds

Mulloway saltimbocca on spring onion mash, greenpeas, cherry tomato and oregano brown butter

Pan-fried Barramundi fillet, saffron cocktail potatoes andyoung vegetables, lemon and oregano dressing

Ricotta and spinach pasta rotolo with sautéedmushrooms and spiced tomato sauce

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PLATED MENU



◀ 3 of 4 ▶

DESSERT

Tiramisu semi-freddo infused with coffee, chocolate andalmond biscotti

Steamed chocolate pudding with toffee sauce and vanillaice cream

Iced mango parfait with strawberry Champagneconsommé, citrus and melon salad

Apple and blackberry crumble served with ripple vanillaand rhubarb ice cream

Passionfruit cheesecake with raspberry sorbet andcinnamon biscuit

Gluten free chocolate cake with double cream andraspberry coulis

Apricot and chocolate marquise with raspberry coulis

Burned citrus tar t with cassis coulis and King Island Cream

LUNCH & DINNER

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Warm banana and date pudding with honey icecream

Cappuccino tian, panfor te with cherry compote

Mascarpone and raspberry bomb, berry compoteand a chocolate shard

Banana and pecan parfait with lime syrup

CHEESES

Gorgonzola piccante with truffle and hazelnut honey

Centenary vintage cheddar with poached pears inspicy port

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PLATED MENUS



◀ 4 of 4




VEGETARIAN LUNCH & DINNER

SOUPS

Creamy mushroom soup with porcini and truffle oil

Roasted Japanese pumpkin with coriander and sour cream

Roasted Roma tomatoes and black pepper, chili, basiland parmesan cheese

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PLATED MENUS



1 of 2 ▶

ENTRÉES

Sweet potato and goat’s cheese terrine withwatercress and poached pear in red wine

Beetroot carpaccio with fried feta and vincotto andseasonal baby leaves

Baby Cos leaves with focaccia croutons, poached egg,parmesan and garlic dressing

Grilled asparagus with roast cherry tomatoes andaged balsamic vinegar

Warm goat’s cheese and Spanish onion tar t withrocket pesto sauce

Roast pumpkin and saffron risotto with chiliparmesan tuille

VEGETARIAN LUNCH & DINNER

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MAINS

Kalamata olive polenta with grilled Mediterraneanvegetables, spinach purée and caper dressing

Cannelloni of ricotta and sun-dried tomatoes withtarragon, sautéed baby spinach and parmesan tuille

Agadashi tofu with bok choy, abalone mushrooms,Japanese soy and spring onions

Eggplant lasagne with tomato sauce and crumbedSwiss brown mushrooms

Herb butter risotto with radicchio lettuce confit inport and parmesan

Phylo wrapped grilled vegetables with black olive,capsicums and basil sauce

PLATED MENUS



◀ 2 of 2

$72 per person

ENTRÉE

Seared Yellow Fin Tuna with 3 peppers, Japanese pickledsalad with mirin dressing

MAIN

Roast rack of lamb, sweet potato gratin and broccolini,Kalamata olives and pancetta jus

DESSERT

Burned citrus tar t, cassis coulis and King Island cream

INCLUDES

Freshly baked bread, coffee, T-bar teas and a selection ofpetit fours

SET MENU A

$72 per person

ENTRÉE

Warm goat’s cheese and Spanish onion tar t with rocketpesto sauce

MAIN

Slow roast tenderloin of beef with creamy cabbage, roastparsnips and red wine jus

DESSERT

Apple and blackberry crumble with ripple vanilla andrhubarb ice cream

INCLUDES


SET MENU B

SET MENUS



1 of 2 ▶

$72 per person

ENTRÉE

House-smoked Salmon, fennel and citrus salad, chive andsalmon roe dressing

MAIN

Roasted chicken roulade with crushed chickpeas, zucchiniand warm tomato-tarragon dressing

DESSERT

Passionfruit cheesecake with raspberry sorbet andcinnamon biscuit

INCLUDES


SET MENU C

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SET MENUS



◀ 2 of 2

$55 per person

BUFFET MENU 1

COLD SELECTION

Traditional Caesar salad with crispy bacon,croutons, anchovies and parmesan cheese

Haricot bean salad with balsamic shallots androcket leaves

Smoked chicken with apple and grape salad

Panzanella salad: tomatoes, capsicum, anchovies,ciabatta bread, olives and basil

Selection of hummus and Taramasalata

Selection of freshly baked baguettes, pita breadand rosemary focaccia

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BUFFETS


BUFFET MENU 1 | BUFFET MENU 2 | BUFFET MENU 3 | ULTIMATE

1 of 2 ▶

HOT SELECTION

Tikka chicken thigh with cardamon rice and raita sauce

Penne rigatoni with broccolini and sundried tomatoes

Steamed seasonal vegetables

Red cooked salmon with hokkien noodles and bok choy

Roasted Naracoorte beef strip loin with spinach,Portobello mushroom and Merlot jus

BUFFET MENU 1

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DESSERTS

Australian cheese platter served with muscatelsand lavosh

Marinated bocconcini, Aida Valley Brie and cheddar

Fruit trifle

Tiramisu

Pavlova


Coffee, T-bar teas

BUFFETS



◀ 2 of 2

$65 per person

BUFFET MENU 2

COLD SELECTION

Selection of vegetarian antipasto: roasted peppers, grilled zucchini, grilledar tichoke, marinated eggplant and semi driedtomatoes

Rare roast Naracoorte beef sirloin withBeerenberg Bavarian mustard

Poached Port Lincoln Tuna, Nicoise bean andegg salad

Adelaide Hills cherry tomatoes and babymozzarella salad with rocket pesto

Mesclun lettuce with parmesan shavings,focaccia and roasted garlic dressing

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BUFFETS



1 of 2 ▶

HOT SELECTION

Roast chicken breast with herb späetzle and lemonthyme sauce

Roast Barramundi fillet on saffron pilaf rice with lemonbutter sauce

Provencal ratatouille

Roast beef striploin with sautéed spinach mushroom andmerlot juice

Slow-roasted lamb shoulder with Moroccan spices andcreamed eggplant

BUFFET MENU 2

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DESSERTS

Australian cheese platter served with muscatelsand lavosh:Goat’s curd, Tasmanian Brie and cheddar

Strawberry tar t

Pecan pie

Chocolate cake


Coffee, T-bar teas

BUFFETS



◀ 2 of 2

$78 per person

BUFFET MENU 3

COLD SELECTION

Goat’s curd and capsicum frittata

Soba noodles and teriyaki chicken salad

Thai beef salad with green paw paw

Selection of coppa, mortadella and smoked turkeythinly sliced

Selection of condiments: mustards, chutney and pickles

Freshly baked baguette and ciabatta bread

COLD SEAFOOD SELECTION

Chilled prawns with lemon and cocktail sauce

Coffin Bay oysters with mignonette sauce

Tasmanian smoked Salmon with horseradish creamand capers

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BUFFETS



1 of 2 ▶

HOT SELECTION

Beef sirloin on a potato gratin with peppercorn sauce

Roast Blue Eye Cod with black olive crust and crunchyvegetables

Pad Thai with chicken breast, shrimps and vegetables

Glazed spinach and South Cape goat’s cheesecannelloni with tomato dressing

Steamed seasonal vegetables

Roasted Rosemary scented potatoes with friedshallots

BUFFET MENU 3

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DESSERTS

Australian cheese platter served with muscatelsand lavosh:Capel Valley Cheddar, goat’s cheese, Jindi Blue

Seasonal fruit tar t

Chocolate cake

Apple strudel

Crème Brûlée


King Island cream and fruit compote

Coffee, T-bar teas and chocolates

BUFFETS



◀ 2 of 2

$99 per personMINIMUM 50 GUESTS

COLD SELECTION

Selection of vegetarian antipasto:roasted peppers, grilled zucchini, grilled ar tichoke,marinated eggplant, semi-dried tomatoes

Steamed mussels with chili and ginger

Thai beef salad with green paw paw

Risoni and pancetta salad with parsley dressing

Roast portobello mushrooms glazed with blue cheeseand truffle honey

Selection of prosciutto, coppacollo and sopresa

Selection of condiments: mustards, chutney and pickles

Freshly baked baguette and ciabatta bread and grilledfocaccia

ULTIMATE

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COLD SEAFOOD SELECTION

Chilled prawns with lemon and a cocktail sauce

Coffin Bay Oysters with mignonette sauce

Tasmanian smoked Salmon with horseradish creamand capers

Sashimi of Kingfish wasabi, soy sauce and confit ginger

Alaskan King Crab with lime mayonnaise

Seared Tuna with seaweed salad

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BUFFETS


SELECTION 1 | SELECTION 2 | SELECTION 3 | ULTIMATE

1 of 2 ▶

HOT SELECTION

Roast leg of lamb with rosemary cocktail potatoes androast garlic

Whole roast Barramundi stuffed with fennel and roastcherry tomatoes

Moroccan chicken tajine with cured lemons, greenolives and roasted almonds

Slow roast beef rump with capsicum piperade andsalsa verde

Traditional Nasi Goreng

Steamed broccolini

Roast root vegetables with thyme butter

ULTIMATE

DESSERTS

Australian cheese platter served with muscatelsand lavosh:Capel Valley Cheddar, Tasmanian Brie, Jindi Blue;marinated mozzarella, South Australian goat’scheese

Passionfruit pavlova

Mixed berry jalousie

Pistachio financier

White chocolate mousse

Crème Brûlée

Mini French pastries

Exotic fruit platter

Coffee, T-bar teas and chocolates

BUFFETS


SELECTION 1 | SELECTION 2 | SELECTION 3 | ULTIMATE

◀ 2 of 2

$27 selection of 6 canapésPER PERSON, MINUMUM 10 GUESTS

$45 selection of 10 canapésPER PERSON, MINUMUM 10 GUESTS

COCKTAIL RECEPTION

COLD SELECTION

Wagyu beef fillet carpaccio with parmesan oil

Sesame crusted seared tuna marinated with wasabimayonnaise

Smoked Salmon mousse in a green tea cone

Fried prawn with lime mayonnaise

Kingfish ceviche with capsicum salsa

Roma tomato and baby basil bruschetta

Goat’s curd and baby spinach frittata with applebalsamic syrup

Coffin Bay Oysters with finger limes and vodka dressing

Smoked Tasmanian Salmon and avocado sushi roll

Crab and apple in a waffle tar tlet

Skordalia cornetto

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COCKTAILS


1 of 2 ▶

HOT

Seared chorizo with apple chutney

Oysters Kilpatrick

Peking duck wonton with hoi sin sauce

Mini onion bajhi with mint yoghurt

Chili salted calamari with lime mayonnaise

Mini beef and tomato relish hamburger in brioche bun

Sautéed prawn in Moroccan spice

Tomato arrancini with basil oil

Pancetta and cheese croquette

Seared scallop with chili jam

Lamb and cumin spiced mini kebab with hummus

Crumbed feta with vincotto

COCKTAIL RECEPTION

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SWEET

Assorted mousses in sweet waffle cones

Mini pastries

Rhubarb and apple crumble jelly in shot glasses

Duo of chocolate mousse

Mini citrus tar tlet

Cinnamon, cardamon and vanilla Crème Brûlée

Selection of South Australian wine macarons

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COCKTAILS


◀ 2 of 2

OYSTER SHUCKING STATION $15PER PERSON

Natural oysters served with condiments

RISOTTO STATION $15PER PERSON

Vegetarian and seafood risotto

TEMPURA STATION $17PER PERSON

Selection of vegetable and seafood tempura

SUSHI & SASHIMI STATION $21PER PERSON

Selection of Salmon, Kingfish sashimi served withall the condiments

Hand rolled sushi and nori rolls

PANCAKE STATION $15PER PERSON

Selection of berry and chocolate filled pancakes

CHEF’S STATION MENU


BARBEQUE

Asian flavoured beef patties

Aussie snags

Lamb chops

Corn on the cob

Jacket potatoes with sour cream and chives

SALADS

Coleslaw, pasta salad, potato and bacon salad

MENU 1

$50 per person

CONDIMENTS

Dijon mustard, tomato chutney, tomato sauce

Freshly baked bread rolls

DESSERT

Pavlova, trifle, fruit salad

AUSTRALIA CHEESE PLATTER

Marinated cherry bocconcini, Tasmanian Brie and Jindi Blue

Freshly brewed coffee and tea

BARBECUE MENUS


MENU 1 | MENU 2

BARBEQUE

Marinated and grilled King Prawns (3 per person)

Cajun chicken breast

Lamb cutlets basted with basil pesto

Peppered rib eye steak

VEGETABLES

Steamed corn and parsley butter

Oven baked root vegetables

Roasted new potoates with sour cream and bacon

SALADS

Coleslaw, potato and bacon salad

Tomato and cucumber salad

Caesar salad

Greek salad

MENU 2

$65 per person

CONDIMENTS

Dijon mustard, grainy mustard, tomato chutney, tomatosauce, sweet chili sauce, pickles

Bread station with wattle seed damper

DESSERT


Lemon curd tar t, passionfruit pavlova, white chocolatemousse, Crème Brûlée, mini French pastries

AUSTRALIA CHEESE PLATTER

Tilba cheddar, Woodside goat’s curd and Jindi Blue

Freshly brewed coffee and tea

BARBECUE MENUS


MENU 1 | MENU 2

MAINS

McLaren Vale chicken nuggets and chips

Crumbed Spencer Gulf Mulloway with chips andtar tare sauce

Ham, pineapple and cheese pizza

Cheese burger and French fries

Grilled McLaren Vale chicken fillet and mashed potato

Fresh spaghetti with neopolitana or bolognaise sauce

Lamb cutlets with French fries

McLaren Vale chicken breast fried rice

$31 per child

DESSERTS

Ice cream sundae

Frog in a pond

Chocolate mousse

Banana custard

CHILDREN’S MENU


BEVERAGE PACKAGES

1 hour $202 hours $263 hours $304 hours $335 hours $35PER PERSON

SPARKLING

Wolf Blass Bilyara Sparkling Chardonnay NV, South Eastern Australia

WHITE WINE

Wolf Blass Bilyara Sauvignon Blanc, South Eastern Australia

RED WINE

Wolf Blass Bilyara Shiraz, South Eastern Australia

Coopers Original Pale Ale

Coopers Premium Light

Soft drinks

STANDARD BEVERAGE PACKAGE

BEVERAGES


STANDARD BEVERAGE PACKAGE | SUPERIOR BEVERAGE PACKAGES | PREMIUM BEVERAGE PACKAGE | DELUXE BEVERAGE PACKAGE | WINE LIST | NON-ALCOHOLIC | BEER | SPIRITS


SPARKLING

Dunes & Greene Chardonnay Pinot NV, Various SA Regions

WHITE WINE SELECT ONE

Yalumba Y Series Sauvignon Blanc, Various SA Regions

Yalumba Y Series Unwooded Chardonnay, Various SA Regions

RED WINE SELECT ONE

Yalumba Y Series Shiraz, Various SA Regions

Yalumba Y Series Cabernet Sauvignon, Various SA Regions

Carlton Draught or Pure Blonde

Cascade Light

Soft drinks

SUPERIOR BEVERAGE PACKAGE 1


SPARKLING

Yalumba NV, SA

WHITE WINE

Five Squares Semillon Sauvignon Blanc, Barossa Valley, SA

RED WINE

Five Squares Shiraz,Barossa Valley, SA

Coopers Original Pale Ale

Coopers Premium Light

Soft drinks

SUPERIOR BEVERAGE PACKAGE 2

BEVERAGES




SPARKLING

Seppelt Fleur de Lys Pinot Noir Chardonnay, VIC

WHITE WINE

Browns of Padthaway Sauvignon Blanc, Padthaway, SA

RED WINE

Browns of Padthaway Myra Cabernet Sauvignon,Padthaway, SA


Cascade Light

Soft drinks

PREMIUM BEVERAGE PACKAGE


SPARKLING

Grant Burge Pinot Noir Chardonnay NV, Barossa Valley, SA

WHITE WINE SELECT ONE

Annie’s Lane Riesling, Clare Valley, SA

Annie’s Lane Chardonnay, Clare Valley, SA

RED WINE SELECT ONE

Annie’s Lane Shiraz, Clare Valley, SA

Annie’s Lane Cabernet Merlot, Clare Valley, SA


Cascade Light

Soft drinks

DELUXE BEVERAGE PACKAGE

BEVERAGES



SPARKLING PER BOTTLE

Grant Burge Pinot Noir ChardonnayNon Vintage, Barossa Valley, SA $60

Jansz Premium Non Vintage Rosé, Tasmania $56

Seppelt Fleur de Lys Pinot Noir Chardonnay, VIC $40

Dunes and Greene Chardonnay Pinot NV, SA $35

Moët & Chandon Brut Imperial Non Vintage, Epernay, Champagne, France $155

Bundaleer Shiraz Non Vintage, Southern Flinders Ranges, SA $42

WINE LIST

DESSERT WINE PER 375ML BOTTLE

d’Arenberg The Noble Riesling, McLaren Vale, SA $55

BEVERAGES



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WHITE WINE PER BOTTLE

Stonier Chardonnay, Mornington Peninsula, VIC $60

Chapel Hill Unwooded Chardonnay, McLaren Vale, SA $45

O’Leary Walker Adelaide Hills Chardonnay, Adelaide Hills, SA $55

Yalumba Y Series Unwooded Chardonnay, Various SA Regions $35

Annie’s Lane Riesling, Clare Valley, SA $42

Henschke Julius Riesling, Eden Valley, SA $60

Pewsey Vale Riesling, Eden Valley, SA $50

Leo Buring Clare Valley Riesling, Clare Valley, SA $35

Yalumba Y Series Riesling, Barossa, SA $35

Bridgewater Mill Sauvignon Blanc, Adelaide Hills, SA $50

WINE LIST

WHITE WINE PER BOTTLE

Matua Valley Marlborough Sauvignon Blanc, NZ $45

Shaw + Smith Sauvignon Blanc, Adelaide Hills, SA $55

Browns of Padthaway Sauvignon Blanc Padthaway, SA $40

Yalumba Y Series Sauvignon Blanc, Barossa Valley, SA $35

Five Squares Semillon Sauvignon Blanc,Barossa Valley, SA $30

Penfolds Pinot Gris, Adelaide (Eden Valley andAdelaide Hills), SA $65

Totino Pinot Grigio, Adelaide Hills, SA $45

Grant Burge Alfresco Moscato Frizzante, Barossa Valley, SA $40

Yalumba Viognier (organic), SA $39

BEVERAGES



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RED WINE PER BOTTLE

Rockford Alicante Bouchet, Barossa Valley, SA $50

Ashton Hills Estate Pinot Noir, Adelaide Hills, SA $85

Stonier Pinot Noir, Mornington Peninsula, VIC $65

Running with Bulls Tempranillo, SA $45

Kay Brothers Basket Press Grenache, McLaren Vale, SA $65

Yalumba Y Series Cabernet Sauvignon, Barossa Valley, SA $35

Browns of Padthaway Myra Cabernet Sauvignon, Padthaway, SA $40

WINE LIST

RED WINE PER BOTTLE

GISA Round Cabernet Sauvignon, Barossa Valley, SA $45

Annie’s Lane Cabernet Merlot, Clare Valley, SA $46

Yalumba The Signature, Barossa Valley, SA $85

Five Squares Shiraz, Barossa Valley, SA $30

Henschke Henry’s Seven Shiraz, Grenache, Viognier, Barossa and Eden Valley, SA $65

Torbreck Woodcutter’s Shiraz, Barossa Valley, SA $49

Penfolds 128 Shiraz, Coonawarra, SA $65

Annie’s Lane Shiraz, Clare Valley, SA $45

Yalumba Y Series Shiraz, SA $35

BEVERAGES



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PER BOTTLE

Orange juice $6

Soft drinks $5

Mt Franklin Still Water, small $5

VOSS Still 800 ml $10

VOSS Sparkling 800 ml $10

NON ALCOHOLIC

KEG BEER PER GLASS

Coopers Premium Light $7

Cascade Light $8

Coopers Original Pale Ale $7

Pure Blonde $8

Carlton Draught $8

BOTTLE BEER PER BOTTLE

Crown Lager $10

Corona Extra $11

Stella Artois $11

SPIRITS PER GLASS

Premium $7

Deluxe from $8

BEER AND SPIRITS

BEVERAGES



Documents

INTRODUCTION |BREAKFASTS |DAY DELEGATE PACKAGE |BREAKS …€¦ · unpretentious lunches, coffee breaks and dinners. Our Local Origins dishes, for instance, offer signature and provincial