Dinner

BUFFET OPTIONS 

The Pines Burger Buffet 25 per person
Glazed milk buns
Homestyle beef patties
Grilled Chimichurri chicken
Oak lettuce
Sliced beetroot, pineapple, tomato and cheese
Assorted condiments
Beer battered chips

*Gluten free buns and patties additional

Minimum 30 people | Additional room hire may apply

Relaxed Barbecue Buffet 45 per person
Ciabatta dinner rolls with butter medallion
Carnalised onion and seeded mustard potato salad
Tossed seasonal greens
Glazed pork belly skewers
Grilled Chimichurri chicken
Barbecued corn cobs in parsley butter
Chargrilled rump steaks
Idaho potato station with all the trimmings
Assorted condiments

Minimum 30 people | Additional room hire may apply

Mediterranean Buffet 40 per person
Ciabatta dinner rolls with butter medallions
Panzanella salad with balsamic dressing and torn bread
Ancient grains tossed with salsa verde and sweet onions
Shaved pear, parmesan and rocket salad with balsamic
Baby potatoes tossed in pesto
Herb crusted barramundi with tomato and olive salsa
Fennel and chilli rubbed porchetta roast
Tuscan baked chicken with lemon and rosemary
Roasted vegetable caponata with caper and onion agro dolce

Minimum 30 people | Additional room hire may apply

Roast Carvery 30 per person
Chef’s soup of the day
Crunchy Ciabatta rolls with cultured butter
Yorkshire puddings
Carvery included pork, chicken and rare mustard crusted beef
Mixed roasted root vegetables in garlic and rosemary
Minted peas
Cauliflower gratin
Crunchy roast potatoes
Steamed seasonal greens
Assorted condiments and traditional gravy

Minimum 30 people | Additional room hire may apply

Upgrades and Additional Items:

Barbecue prawn skewers 4 each | Ice cream bar 5 per person | Steak upgrade POA | Fresh seafood POA

SEATED EVENT
Two-course alternate drop 58 per person
Three-course alternate drop 68 per person

Entrée
Gazpacho Soup
Chilled gazpacho soup served with grilled prawns and garlic croutons (DF)

Pork Belly
Sticky glaze pork belly in char siue sauce with enoki mushrooms, fried shallots and pork crackling (dDF

Porcini Mushroom Risotto
Rich mushroom risotto served with asparagus, rocket, truffle oil and grana Padano (GF)

Duck breast
Pan roasted and served with sweet potato puree and a spiced black cherry glaze (GF, DF)

Pumpkin Tart
Caramelised pumpkin, walnut and fetta tart served with a rocket salad and balsamic dressing (V)

Prawn Timbal
Tiger prawn and avocado timbal with Spanish onion, tomato and lemon with a fennel salad (GF, DF)

Main Course
Chicken Breast
Pan roasted chicken breast served with corn puree and a radish, rocket and orange salad with red pepper dressing (GF, DF)

Tasmanian Salmon
Sticky glazed salmon fillet cooked in a passionfruit and ginger sauce with sautéed Asian greens (GF, DF)

Pappardelle Primavera
Seasonal greens tossed with thick egg noodles, blistered cherry tomatoes and garlic finished with olive oil, herbs and grana pandano (V)

Lamb Shank
Red wine and rosemary braised lamb shank served with Paris mash and roasted vegetable caponata (GF, DF)

Beef Cheek
Slow braised beef cheek served with crisp polenta cake, blistered cherry tomatoes, wilted spinach and port jus (GF, DF)

Fillet Mignon
Grass fed eye Fillet wrapped in pancetta and served with sautéed chat potatoes and a rich mushroom and onion jus (GF, DF)

*additional 10pp for the fillet mignon

Dessert
Rich Belgium chocolate tart with vanilla bean ice cream and berry coulis
Frozen mango and coconut parfait with salted caramel popcorn and caramel sauce (GF, DF)
Black cherry clafoutis served with dollop cream and ice cream
Lavender scented crème brulee with lemon shortbread

 Includes warmed bread roll and butter to the table | Add on cheese course 9 per person

Includes room hire | Minimum 30 guests 

Grazing Table 38.0 per person
Cold cut and cured meats
Antipasto vegetables
Little bell peppers filled with cream cheese
Assorted house made dips
Radish, orange, rocket and fennel salad
Australian cheeses
Selection of fresh and dried fruit
Roasted and marinated mixed nuts
Crostini and lavosh
Warmed Ciabatta dinner rolls

Minimum 30 people | Additional room hire may apply

Add on hot and cold canapés from 13pp or fresh seafood (POA)

Table Banquet (to share)  65.0 per person
Antipasto Platters to the table
Choose two options – served alternate drop

Lamb Shoulder
Slow cooked lamb shoulder served with Danish fetta, preserved lemon, cracked wheat and pomegranate

Roasted Duck
Slow cooked pulled duck served with roasted sweet potato and a dark cherry and staranise glaze

Baked Salmon
Sticky baked salmon fillet cooked in a passionfruit and ginger sauce with sautéed Asian greens

Cauliflower Steak
Chargrilled cauliflower with cauliflower tabouli, garlic chips and tahini dressing

Accompanied with the following sides

Sautéed Asian greens with sesame and soy dressing
Waldorf salad with sliced apple, walnuts and celery
Sautéed kipfler potatoes with caramelised onion and buttermilk dressing

Desserts
Choose two options – served alternate drop

Rich Belgium chocolate tart with vanilla bean ice cream and berry coulis
Frozen mango and coconut parfait with salted caramel popcorn and caramel sauce (GF)
Black cherry clafoutis served with dollop cream and ice cream
Lavender scented crème brulee with lemon shortbread 

Minimum 20 people | Additional room hire may apply