Buffet Menus

How We Cater a Buffet

One of the fantastic characteristics that a Buffet offers is providing your guests with a variety of dishes, beautifully garnished and presented, adding ambiance to any event

Buffets can be designed to enhance a theme and can include options for vegetarian, halal or special dietary needs

We provide each guest a full portion of each individual dish

The creativity and innovation of our Chefs is reflected in the range, quality and beautiful presentation of the fresh food

Our Buffet Sections are fully serviced by fully uniformed staff, educated to what they are serving

An adequate amount of Service Tables designated to your event to ensure fast, efficient & smooth service

A Maitre D’ will ask one table at a time to the Buffet thus avoiding long queues and will escort them to their particular section for service

We ensure Hot Dishes remain Hot in chafing dishes

BBB’s Buffet with a Difference

Canapes (passed around)

Assorted Sushi platters

Atlantic Salmon & Artichoke Tartlets

Gingered beef and Pine nut wrapped in puff pastry with Cumberland and dipping
sauce

Main Buffet

Italian seafood stew with local mussels, white fish, prawns, baby octopus,
calamari and oven Roasted Tomato Provencale

Green Chicken Curry Lamb Rogan Josh

Rice Pilaf

Jubilee of Roasted Vegetables

Breads and butters

Dessert

Fresh Pavalova and cream accompanied by a fresh fruit platter

Tea and coffee

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Gourmet Carvery

Continental Breads

Basket Selection of Country Grain, Wholemeal, Rye & White Loaves & Rolls with butter

Hot meats
(Choose 2)

Roasted Joints of Prime Beef studded with garlic and rubbed with rock salt
served with a red wine sauce

Sliced Leg of Lamb seasoned with rosemary butter & accompanied by mint
gravy

Cajun Whole Roasted Chicken marinated in paprika and fresh thyme

Pork with Honey and Ginger Glaze served with bowls of crackling,
applesauce
and a rich pan gravy

Condiments to include Chefs selection from mustards to horseradish
cream

Accompaniments
(Choose 1)

Idaho Jacket Potatoes with sour cream & Chives

Fresh Corn on the Cob with butter

Freshly Prepared Salads
(Choose 3)

Sautéed Potato & Egg Salad with fresh herb

Homemade Coleslaw with red apple & almonds

Garden Salad Presentation of Lettuce, carrots, and cucumbers
& cherry tomatoes, served with creamy French dressing

Spiral Pasta & Vegetable Salad with red capsicum pesto

Danish Waldorf Salad of Apple, Celery, Walnuts in a light orange & yoghurt
dressing

Chargrilled Mexican Vegetable Salad finished with balsamic vinegar

White & Brown Rice Salad with corn, peas, red peppers & sultanas

Dessert Selections
(pre-select 2)

Chocolate Devil Mud

Chocolate Lovers Paradise Rich Mud Cake finished Ganache & Chocolate
Curls

Banana & Butterscotch Meringue

A Classic Dessert 3 Layers of Chewy Coconut Meringue stacked with
Fresh Cream & Bananas with a Butterscotch & Chocolate Sauce

Black Forrest

A Traditional German Favourite Torte layered with Cherries flavoured
with Kirsch & finished with Chocolate

Tiramisu Log

Layers of Coffee & Amaretto soaked Biscuits with Mascarpone

Sticky Date & Walnut Cake

A healthy robust & moist Teacake glazed & finished off with Chopped Nuts

Lemon Meringue Pie

A Tangy Lemon Butter Flan with Italian Meringue

Granny Smith Apple Flan

An old favourite that can be served warm or cold

To Finish

Freshly Percolated Coffee & Tea

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Carvery Buffet

Continental Breads

Basket Selection of Country Grain, Wholemeal, Rye & White Loaves & Rolls with butter

Hot Meats
(Choose 2)

Roasted Joints of Prime Beef sliced & served with a
red wine sauce

Seasoned & Sliced Leg of Lamb accompanied by our
rosemary & mint gravy

New Fashioned Sliced Lean Pork with apple sauce &
mustard jus

Accompaniments
(Choose 1)

Idaho Jacket Potatoes with sour cream & Chives

Fresh Corn on the Cob with butter

Penne Pasta with Neapolitan sauce

Cold Larder

Platters of sliced Karri Valley Smoked Ham

Paprika & Herb Roasted Chicken pieces

Condiments to include Chefs selection from mustards to horseradish cream

Freshly Prepared Salads
(Choose 4)

Sautéed Potato & Egg Salad with fresh herb

Homemade Coleslaw with red apple & almonds

Garden Salad Presentation of Lettuce, carrots, and
cucumbers & cherry tomatoes, served with creamy
French dressing

Spiral Pasta & Vegetable Salad with red capsicum
pesto

Danish Waldorf Salad of Apple, Celery, Walnuts in a
light orange & yoghurt dressing

Chargrilled Mexican Vegetable Salad finished with
balsamic vinegar

White & Brown Rice Salad with corn, peas, red
peppers & sultanas

Desserts to Finish

Chefs own Dutch Apple Tart laced with icing sugar

Pavalova smothered with Double Cream and carved
tropical fruits

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Intimate Buffet Dinner

Breads

Baskets of Bakehouse Bread with Herb Butter

Carved By Our Chef
(Please Choose 1)

Mustard & Herb Crusted Sirloin of Beef with a Shiraz and Wild Mushroom Jus

Roasted Turkey Buffet with a Walnut and Cranberry Farce and Cumberland
Sauce

Hot Fork Dishes

Ironbark Pumpkin and Baby Corn Gnocchi in a Sweet Chili Cream Sauce with
Fresh Parmesan Shavings

Medley of Roasted Root Vegetables to include Sweet Potatoes, Carrots, Baby
Beetroot, Gourmet Potatoes, Parsnip and Butternut Pumpkin

Cold Larder

Golden Mango & Quandong Marinated Chicken Cutlet Platter

Salads

Leafy Green Salad with Strawberry Balsamic

Traditional Greek Salad of Grape Cherry Tomatoes, Feta, cucumber, Red Onion
& Kalamatta Olives

Summer Salad of Green Beans, Button Mushrooms, Baby Corn, Bell Peppers,
Semi Dried Roma Tomatoes & Fresh Herbs

To Finish

Selection of Australian Continental Cheeses with Dried Fruit Salad, Nuts &
Assorted Biscuits

Platter of Carved Tropical Fruits with Natural Yoghurt and Honey

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The Fine Food Buffet

Breads

Fresh Baked Continental Bakehouse Breads with Herb & Parsley butter

From The Carvery

Rock Salt and Rosemary Encrusted Ribeye of Beef with Wild Berry and Cabernet
Jus served with Horseradish Cream

Hot Roasted Leg of Pork accompanied by Red Currant and Seeded Mustard Jus
with Apple / Grape Sauce

Hot Fork Dishes

Cutlet of Spiced Chicken infused with a Turkish Apricot, Lime, Chili and
Honey Glaze atop Coconut Rice

Roasted Gourmet Potatoes with Cracked Pepper, Rosemary and Garlic

Salads

Leaf Greens with a Raspberry Vinaigrette

Summer Salad of Green Beans, Button Mushrooms, Baby Corn, Bell Peppers,
Semi Dried Roma Tomatoes and Fresh Herb Aioli

Char Roasted Vegetable and Tri Coloured Pasta Salad with Red Pepper Pesto

Baby Beetroot Roasted in a Citrus Sweet and Sour Glaze with Quenelles of
Crème Fraiche

Condiments to include Fiery Eggplant Chutney, a variety of Mustards, Mango
Chutney or Handmade Relishes to suit

To Finish

Cheese Platter featuring Australian and European Cheeses, Dried Fruit Salad,
Nuts and Assorted Biscuits

Baked Lemon Cheese Cake topped with a Frenzy of Wild Berries

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The Wonders of the World Buffet

Breads

Baskets of Bakehouse Bread with Herb Butter

Carved at the Buffet
(Pre Select 2)

Amelia Park Leg of Lamb with a Pear & Bacon Farce and a Scarlet Plum Jus

Rosemary and Rocksalt Ribeye of Beef with Port Wine Jus & Horseradish Cream

Leg of Pork Roasted with a Five-Spice Rub and Apple & Grape Sauce

Hot Fork Dishes

Pumpkin and Ricotta Angelloti in a Light Cream and Lemon Thyme Sauce

Cioppino –
Italian Seafood Stew with Local Mussels, White Fish, Prawns, Baby Octopus,
Calamari and Oven Roasted Tomato Provencale

Medley of Roasted Root Vegetables; Sweet Potatoes, Carrots, Baby Beetroot,
Gourmet Potatoes, Parsnip and Ironbark Pumpkin

Cold Larder

Bamboo Basket Stack with Sweet Thai Chili and Lemon Grass Chicken Pieces

Salads

Leafy Green Garden Salad with Mint and Honey Vinaigrette

Roast Plum Tomato and Wild rocket Salad with Cardamom Marinated Feta and
Shallots

Chargrilled Potato Salad with Egg, Fresh Herbs and Whole Mustard Cream

Tabulleh Salad with Fresh Mint, Coriander and Lemon

Condiments to include a variety of Mustards, Indian Lemon Chutney, Handmade
Tomato Relish & Mango Chutney

To Finish

Wicked Fudge Tart Sweet Crust Base filled with Bourbon Chocolate Ganache
topped with Chocolate Shards and accompanied by a Berry Coulis

Selection of Australian Continental Cheeses with Dried Fruit Salad, Nuts &
Assorted Biscuits

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Gourmet International Buffet

Breads

Fresh Bakehouse Breads with Herb & Parsley Butter

Carved by our Chef
(Please Choose 2)

Blueberry and Brandy Glazed Leg of Ham with a Bush Tomato Jus

Cracked Pepper Encrusted Scotch Fillet of Beef with a Roast Field Mushroom Farce and a Cabernet & Red Currant Jus served with Horseradish Cream

Chicken filled with Spinach and Red Capsicum served on White China Platters,
Drizzled with an Orange and Rosemary Jus

Hot Fork Dishes

Fillets of Fresh Barramundi in a Chermola Marinade with a Saffron Pilaf

Lyonnaise Potato Gateaux with South Western Potato, Sweet Potato, Garlic and
Rosemary

Cold Larder

Continental Cold Cuts to include Pastramis, Smoked Ham, Salami and Chicken
with Pickles, Red and Verde Pesto’s

Salads

Leafy Green Salad with Mint and Honey Aioli

Shark Bay Salad of Prawns, Calamari & Barramundi atop Crispy
Hokkein Noodles and Wilted Greens

Roast Aubergine Wedges with Slow Roast Plum Tomatoes served with
Coriander & Almond Dressing

Condiments to include a variety of Mustards and Homemade Pickles & Relishes

To Finish

Australian Continental Cheese Board with Dried Fruit Salad, Nuts & Assorted
Biscuits

Pear & Peach Frangipani Flan with orange and Caramel Sauce

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Indulgence Buffet

Breads

Fresh Bakehouse Breads served with Chive Butter, Olive Oil & Balsamic Vinegar
and a duo of Pesto’s

From the Carvery

Beef Fillet with a Portabello Mushroom Farce and Seeded Mustard Jus

Hot Fork Dishes

Supreme of Tasmanian Salmon with a Sap Honey Glaze served atop Baby
Potatoes with Cracked Pepper & Olive Oil garnished with Cherry Tomatoes and
Wilted Bok Choy

Cajun Chicken Thighs with Fresh Salsa and Sour Cream

Seasonal Vegetables Lightly Tossed in Ginger & Sweet Chili Glaze

Caramelised Roasted Root Vegetables

Spinach & Ricotta Tortellini in a Fresh Zucchini, Roasted Pepper and Tomato
Provencal with Fresh Shaved Parmesan

Cold Larder

Sweet & Sour Cantonese Chicken Salad with Fresh Pears, Cashew Nuts and
Baby Cos

Tossed Green Salad of Mesclun, Avocado, Snowpea & Alfalfa with Herb
Vinaigrette

Sautéed Gourmet Potato & Egg Salad with Fresh Herbs and Mustard Cream

Summer Salad of Green Beans, Button Mushrooms, Baby Corn, Bell Peppers,
Semi Dried Roma Tomatoes and Fresh Herb Aioli

Condiments to include Fiery Eggplant Chutney, a variety of Mustards, Mango
Chutney or Handmade Relishes to suit

To Finish

Selection of Australian Continental Cheeses with Dried Fruit Salad, Nuts &
Assorted Biscuits

Tropical Fruit Platter with Natural Yoghurt and Honey

Baked Lemon Cheesecake

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