Harvest & Soul Buffet Menus

With three buffet menus to choose from, you have plenty of delicious options to impress your guests. These options are indicative of what we have to offer, we are happy to tailor a menu with our Chef to suit your special requirements and budget.
 

Buffet Menu Options

Menu One $35.00 per person

Minimum 50 guests and served over a 2 hour duration. Room hire is additional. Menus are seasonal and subject to change.

These options are indicative of what we have to offer, more buffet menu options are available please ask our catering co-ordinator
or we can tailor a menu with our Chef to suit your special requirements and budget.
 
  • Served at the buffet
  • A selection of breads and rolls

Salad/Vegetables (select 2 items)

  • Greek style salad with feta and olives (v)
  • Bean salad with corn, capsicum, celery and a parsley garlic dressing (v)
  • Potato salad with parsley, shallots, mustard and egg mayonnaise (v)
  • Mixed salad leaves, finished with a white balsamic dressing (v)
  • Lentil, spinach and green bean salad (v)
  • Israeli Cous Cous, apricot, almond, feta, coriander (v)
  • Garden salad with cherry tomato, red onion, cucumber and honey mustard dressing (v)
  • Roast potatoes (v)

Pasta dishes (select 1 item)

  • Penne pasta with a rich Napoli sauce, spinach and Parmesan (v)
  • Baked ricotta, spinach and pumpkin cannelloni (v)
  • Roast vegetable lasagne (v)

Hot items (select 1 item)

  • Slow cooked lamb shoulder
  • Butter chicken curry with seasonal vegetables, coconut milk and fresh herbs
  • Pork belly served with crackling
  • Middle Eastern style lamb tagine infused with spices and orange
  • Chicken marylands roasted with garlic and thyme
  • Beef Bourginion, slow cooked with red wine and mushroom sauce
  • Mixed vegetable korma (v)
  • Chicken Tikka masala cooked in a rich creamy, spiced tomato sauce
  • Lamb Rogan Josh infused with yoghurt, coriander and spices
  • Rice or vegetables as well as condiments are served as per our Chef recommendations

To finish

  • Fresh fruit platters served to the table
  • Freshly brewed Sprocket coffee and Tea Project tea

Menu Two $50.00 per person

Minimum 50 guests and served over a 2 hour duration. Room hire is additional. Menus are seasonal and subject to change.
 
  • Served at the buffet
  • A selection of breads and rolls

Salad/Vegetables (select 2 items)

  • Greek style salad with feta and olives (v)
  • Bean salad with corn, capsicum, celery and a parsley garlic dressing (v)
  • Potato salad with parsley, shallots, mustard and egg mayonnaise (v)
  • Mixed salad leaves, finished with a white balsamic dressing (v)
  • Lentil, spinach and green bean salad (v)
  • Israeli Cous Cous, apricot, almond, feta, coriander (v)
  • Garden salad with cherry tomato, red onion, cucumber and honey mustard dressing (v)
  • Roast potatoes (v)

Pasta dishes (select 1 item)

  • Penne pasta with a rich Napoli sauce, spinach and Parmesan (v)
  • Baked ricotta, spinach and pumpkin cannelloni (v)
  • Roast vegetable lasagne (v)

Hot items (select 2 items)

  • Slow cooked lamb shoulder
  • Butter chicken curry with seasonal vegetables, coconut milk and fresh herbs
  • Pork belly served with crackling
  • Middle Eastern style lamb tagine infused with spices and orange
  • Chicken marylands roasted with garlic and thyme
  • Beef Bourginion, slow cooked with red wine and mushroom sauce
  • Mixed vegetable korma (v)
  • Chicken Tikka masala cooked in a rich creamy, spiced tomato sauce
  • Lamb Rogan Josh infused with yoghurt, coriander and spices
  • Rice or vegetables as well as condiments are served as per our Chef recommendations

To finish

  • Fresh fruit platters
  • Dessert platters
  • Freshly brewed Sprocket coffee and Tea Project tea
  • Minimum 50 guests and served over a 2 hour duration. Room hire is additional.
  • Menus are seasonal and subject to change.

Our Signature Buffet $70.00 per person

  • Served at the buffet
  • A selection of bread and rolls

To commence

  • Local Port Stephens oysters
  • Wild rocket, parmesan, pear and walnut salad
  • Green beans tossed with garden herbs
  • Potatoes roasted with confit garlic and chorizo
  • Root vegetables roasted in honey and sesame
  • Roasted zucchini flowers stuffed with haloumi and oregano, topped with Parmesan and breadcrumbs

The main event

  • Steamed Blue Eye cod served with clams and shiitake soy butter
  • Paella of Little Hill Farm chicken and local prawns
  • Eye fillet wrapped in prosciutto
  • Beetroot glazed duck served with horseradish cream
  • Twenty hour cooked rosemary lamb shoulder
  • Pork ribs glazed with smoky bbq sauce

To finish

  • Binnorie brie, Milawa Blue, aged cheddar, quince paste, grapes, apple, Urban Hum honey, lavosh, water crackers, sourdough
  • Sticky lemon cake
  • Dark chocolate mousse with dark chocolate shavings
  • Seasonal fruit platter
  • Freshly brewed Sprocket coffee and Tea Project tea