Barbecue Menus

‘Off The Barbie’

Breads

Selection of White & Wholemeal Loaves and rolls with butter

From the Barbecue

Tender Rump Steaks

Sausages

Hot Accompaniment

Caramalised Onions

From the Cold Larder

Garden Salad Presentation of Lettuce, Carrots, Cherry Tomatoes and Cucumber
served with Creamy French Dressing

Sauteed Potato and Egg Salad with fresh herbs

‘Aussie BBQ’

Breads

Selection of White & Wholemeal Loaves and rolls with butter

From the Barbecue

Tender Harvey Sirloin Steaks

Sausages

Marinated Chicken Thighs

Hot Accompaniment

Caramalised Onions

From the Cold Larder

Garden Salad Presentation of Lettuce, Carrots, Cherry Tomatoes and Cucumber
served with Creamy French Dressing

Sauteed Potato and Egg Salad with fresh herbs

Homemade Coleslow with red apple and almonds

Condiments to include Chefs Selection of Mustard, Horseradish and Tomato Sauce

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‘The Oriental Express BBQ’

Freshly Baked Breads

Selection of White & Wholemeal Loaves with naan bread & dinner rolls

From the Barbecue

Thai-Spiced Chicken Cutlets, with peach nectar

Malaysian Lamb Satays with peanut sauce

Chilli Ginger & Garlic Marinated Baby Octopus

Hot Accompaniment

Special Fried Rice

Charred Boy Coy & Herbed Zucchini Batons

From the Cold Larder

Tossed Green Salad of mesclun, avocado, beans and snowpea sprouts with herb
vinaigrette

Thai Beef Salad with Lemon Grass, Mint & Coriander

Crisp Tofu & Choy Sum Salad with a Spicy Peanut Dressing
finished with toasted rice noodles

Mum’s Coleslaw with Golden Raisin Vinaigrette

Condiments to Include Chilli, Soy & Black Bean Sauces & Ketjap Manis

To Finish

Presentation of Fresh Sliced Tropical Fruits

Selection of Australian Cheeses with dried fruits, nuts & assorted biscuits

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‘South of the Border Barbecue’

Freshly Baked Breads

Selection of White & Wholemeal Loaves with Sweetcorn & Tijuana Flatbreads

From the Barbecue

Bourbon & Maple-Glazed Chicken Cutlets

Smoked Vienna Sausages

South-Western Spiced Pork Spareribs

Hot Accompaniment

Idaho Potatoes with sour cream & chives

Grilled Corn Cobs with shallot & thyme butter

From the Cold Larder

Chargrilled & Layered Mexican Vegetable Salad finished with balsamic vinegar

A Spanish Salad of red onions, black olives,
chunky tomatoes, green beans & baby cos lettuce

Sauteed Potato & Egg Salad with fresh herbs & sour cream

Mum’s Coleslaw with Golden Raisin Vinaigrette

Condiments to Include Seeded Maple Mustard, Roast Tomatielo Salsa
& Barbecue Sauce

To Finish

Presentation of Fresh Sliced Tropical Fruits

Australian Cheeses, dried fruit & nuts & assorted biscuits

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‘Back ‘O’ Bourke Barbecue’

Freshly Baked Breads

Selection of White & Wholemeal Loaves with Wattleseed & Damper Rolls

From the Barbecue

Lemon Myrtle Dusted Pink Snapper Fillets

Country Lamb & Rosemary Sausages

Mango & Quandong Glazed Chicken thighs

Scotch Fillet Steaks Soaked in Red Wine

Hot Accompaniments

Roasted Whole Gourmet Potatoes

Sauteed Red Onions with Mushrooms

From the Cold Larder

Garden Salad Presentation of mesclun leaves, carrots, cucumbers & cherry tomatoes, served with creamy French dressing

Shark bay Salad of Snapper, Crispy Noodles & Shrimps
with sweet chilli & coconut

Charred Potato & Corn Salad with basil mayonnaise

Classic Coleslaw with Red Apples & Almonds

Condiments to Include Outback Mustard, Tomato & Tartare Sauces

To Finish

Presentation of Fresh Sliced Tropical Fruits

Selection of Australian Cheeses with dried fruits, nuts & assorted biscuits

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‘VIP Barbecue’

From the BBQ

Barramundi dusted with Lemon Myrtle roped with a Garic Prawn Stack

Grain Fed Harvey Ribeye Steaks steeped in Fresh Herbs, Margaret River Shiraz and
Extra Virgin Olive Oil

Breast of Spiced Chicken served with Turkish Apricots infused with a Lime, Chilli and
Honey Glaze

Prawn & Scallop Kebabs soaked in Tequila, Lemon and Salt

Grilled Mediterranean Vegetables to include Eggplant, Zucchini, Onion and Tomato

Savoury Potato and Kumera Gateaux

Salads

Gourmet Green Salad of Rocket, Lollorosso & Bondi Lettuce with an Avocado and Lemongrass Aioli

Layered Eggplant and Bell Pepper Salad with Cumin and Honey Spiced Yoghurt
Crème

Shark Bay Salad of Snapper, Crispy Noodles & Prawns with Shredded Coconut
served on a bed of Wilted Bok Choy

To Finish

Lemon & Lime Broulee

Kahlua, White Chocolate and Brandy Snap Cheesecake

Fresh Tropical Fruit Kebabs

Bowls of Cinnamon Cream

Percolated Coffee and Tea with Handmade Dark and White Chocolates

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BBQ Vegetarian Options

Satay Tofu Rosemary Sticks

Chick Pea Felafel

Tahini and Tomato Salsa Sausage Lentil and Egg Plant Burger with Native Bush
Tomato Chutney

Vegetarians’ Delight – Fresh Vegetable Skewers Vegetarian BBQ falafels

Fresh Mushrooms with Red Onions and Lemon
Thyme

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Gourmet Sausage Sizze

V.I.P Vegetarian Falafel

Macadamium Chicken Sausages

Beef and Rosemary Sausages

Caramelised Onions

Brown and White Fresh bread Rolls

Conndiments to include: Mustard and Sauces

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Cocktail Barbecue

Hot food cooked on site by BBB’s
personality Chefs

Mini Harvey Beef minions with béarnaise sauce

Whole king Prawns marinated in citrus marmalade &
butter

Chicken in a spicy satay sauce Lamb fillet with rosemary dressing

Pork patties

Skewered Vegetables Salmon Tartlets

Cold larder

Club Sandwiches

Thai Fish Cakes

Sweet Potato & Red Pepper Polenta cake with citrus cream

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