Your choice of 3 hot or cold main dishes served in polished
stainless steel chaffing dishes

Chef's selection of seasonal salads or winter vegetables dishes

Bread basket medley with farmhouse butters

Buffet table decorated with large banana and palm leaves

4½ hour Bronze beverage package including one sparkling wine, one red and two white wines, beers on tap, juices and soft drinks unlimited for the function

Tea & Coffee Station

White linen table cloths

Tea-light candles with glass holders

Gift table

Cake table and cake cutting knife

In-house sound system and complimentary cordless microphones

Dressed bar islands & bar stools for arrival drinks on the deck

Plasma TV

Staff (function preparation, duration and clean-up)

All cleaning costs

Freshly Shucked Oysters with Dressing of Wasabi and Lime Aioli

Whole Glazed Atlantic Salmon with Kaffir Lime

Salt Crusted King Island Eye Fillet with Red Wine and Mushroom Jus

Slow Cooked Greek Lamb with Lemon and Garlic Potatoes

Supreme Chicken Breast with Baby Spinach and Ricotta with Basil and Tomato Sauce

Roasted Herb Crusted Milk Fed Veal served with Lemon Thyme, Buerre Blanc and Steamed Chats

Homemade Vegetarian Lasagne Bake with Fresh Basil and Napolitana Sauce

Parmesan and Herb Crusted Chicken Breast with Chermoula Dressing served with Mediterranean Cous Cous and Roasted Red Peppers

Creamed Tandoori of Pork Fillet on a bed of Coconut Rice with Cucumber Raita and Mango Salsa

Roasted Blue-eyed Cod on Asian Leaf served with Lemon Myrtle Mash and Pancetta Crisps

Roasted Chats with Lemon Thyme and Sea Salt

Wild Rocket Cherry Tomato with Pine Nuts and Lebanese Cucumbers

Asian Greens with Water Chestnuts

Sweet Potato Salad with Sugar Snaps, Bulgarian Fetta, Semi-dried Tomatoes and Olives

Caesar Salad Dressed with Roasted Garlic, Grain Mustard and Balsamic, Croutons and Anchovy Dressing