MENU - Banquet Menus

BANQUET MENUS

The University of Sydney Venue Collection Executive Chef uses natural ingredients with fresh seasonal produce because not only does it taste better; natural foods are the best source of vitamins and nutrients

 

LUNCH AND DINNER

2 COURSE or 3 COURSE

 All banquet packages are inclusive of freshly brewed coffee,

 tea and handmade chocolates

Entrée selections

Terrine of smoked salmon and cream cheese with a leek vinaigrette and toasted rye

Rare roast beef salad, parmesan and horseradish cream with watercress and aged balsamic

Salmon spring roll, nori pickled ginger with wasabi mayonnaise and cucumber

sesame salad (hot)

Chicken liver parfait, dried fruit compote with walnut and raisin bread

Roasted beetroot, asparagus and goats cheese with micro leaf salad (V)

Seared tuna, marinated French beans with tomato salsa and soft boiled egg

Thai style beef and crispy vegetable salad

Char-grilled quail, lentil vinaigrette with apple, walnut and grape salad (hot)

Olive oil poached prawns, gazpacho salsa with avocado cannelloni

Salad of field mushrooms, roast cherry tomatoes, wild rocket and Persian feta (V)

Risotto with spicy chorizo, peas and parsley (Hot, unavailable in the Great Hall)

Char grilled polenta, pickled mushrooms and shaved parmesan (V)

Main Selections

De-constructed beef Wellington

Char-grilled sirloin steak with green beans, dauphinoise potatoes,

red wine and cracked black pepper butter

Pan-fried veal cutlet with grilled asparagus, chateau potato, fennel puree

and balsamic reduction

Roast breast of chicken, parmesan crushed potatoes, asparagus and

black olive and tarragon jus

Sage marinated duck breast, roasted pumpkin polenta with sauté cabbage and jus grass

Smoked bacon wrapped chicken breast, stuffed with herb and garlic cream cheese

with chickpea cassoulet

Slow Roast rump of lamb, olive oil mash with char-grilled mediterranean vegetables

and salsa rossa

Roast rack of lamb, lamb sausage, feta stuffed tomato with fondant potatoes

and rosemary jus

Seared ocean trout, almond croquettes, snow peas with caper and chive brown butter

Prosciutto wrapped suzuki mulloway, boulangaire potato and seasonal greens

with a red wine reduction

Roasted vegetable and gruyere pie served with mash, crushed peas and

homemade tomato sauce (V)

Miso glazed king fish, prawn dumplings with asian greens, coriander and shallot dashi

Seasonal vegetarian options available upon request

Dessert Selections

White chocolate and vanilla cheese cake, raspberry compote and almond brittle

Vanilla panacotta served with drunken prunes and hazelnut praline

Caramel chocolate fudge cakes with marinated strawberries and vanilla cream

Steamed cinnamon sponge pudding with orange caramel sauce

Warm chocolate fondant with marinated cherries and sour cream

Blackberry and apple frangipane tart with fresh egg custard

Vanilla cream and berry compote with chocolate sable

Brown sugar meringue with vanilla mascarpone cream and passionfruit syrup

Australian cheese plate