Corroboree NYE

COURSE ONE | CANAPES ON ARRIVAL

– SYDNEY ROCK OYSTERS WITH CHAMPAGNE VINAIGRETTE AND PEARLS OF THE SEA
– 5 SPICE DUCK PANCAKES WITH CUCUMBER SHALLOTS AND HOISIN SAUCE
– PECORINO AND HERB CRUSTED LAMB CUTLETS DRIZZLED WITH MINT CHIMICHURRI
– SEARED HARVEY BAY SCALLOP VERMICELLI SALAD WITH GINGER, CHILLI AND LIME DRESSING
– ROAST PUMPKIN, BOCCONCINI AND BABY SPINACH ARANCINI
– PETITE SHORT CRUST TARTS, CONFIT TOMATO, ROAST RED PEPPER, GOATS CHEESE AND CARAMELISED ONION

COURSE TWO | FROM THE BUFFET

– CHARDONNAY AND THYME CHICKEN
– RIB EYE FILLET WITH FIELD MUSHROOMS, CONFIT TOMATO AND RED WINE JUS WITH ROASTED CHAT POTATOES
– BAKED TASMANIAN SALMON FILLETS TOPPED WITH BABY SPINACH, DILL AND CAPERS
– TIGER PRAWN PLATTER WITH HERB AND LEMON AIOLI
– BALMAIN BUGS GRILLED WITH GARLIC LEMON
– DILL, RED ONION, AND CAPER BERRY POTATO SALAD
– CAPRESE SALAD OF TOMATOES, BOCCONCINI AND FRESH BASIL
– SALAD OF MIXED GREENS WITH CHERRY TOMATOES, CUCUMBERS, SPANISH ONIONS, OLIVES AND HERBED VINAIGRETTE
– A SELECTION OF BOUTIQUE ROLLS WITH BUTTER PORTIONS

COURSE 3 | DESSERT BUFFET

– CHEF SELECTION OF HOUSE DESSERTS
– FRESH SEASONAL FRUIT PLATTERS

COURSE 4 | TO FINISH
ASSORTED AUSTRALIAN CHEESE BOARD WITH LAVOSH AND DRIED FRUITS

Beverages