Minimum numbers 20 people
| Standing Buffet | $47.50 per person |
| Cold Canapes | |
| Philli cheese with lemon myrtle topped with sliced fig on a seaweed rice biscuit | |
| Prawns tossed in tangy cocktail sauce on pumpernickel bread | |
| Trio of smoked salmon served in layers of bread with French onion dip | |
| Tomatoes filled with herb cheese and chives | |
| Char grilled mushrooms, kalamata olives, fetta cheese and sundried tomato | |
| Hot Items | |
| presented hot in chaffing dishes, with serving spoons | |
| Assorted seafood in a creamy coconut sauce | |
| Calamari, Prawns, Mussels, Baby Octopus | |
| Tandoori chicken (boneless) | |
| served with steamed jasmine rice | |
| Stir fried beef | |
| in a Chinese BBQ sauce, served with capsicums, onions and cashew nuts | |
| Spinach and Ricotta ravioli | |
| In a roasted pumpkin sauce topped with mushrooms | |
| Salads | |
| Rocket salad with parmesan flakes and balsamic vinaigrette | |
| Greek salad | |
| Caesar salad | |
| An Australian cheese and fruit platter | |
| Sliced Australian cheeses garnished with dried fruit, served with cracker biscuits | |
| Cheeses include: sun-dried tomato, edam, gouda, Swiss and provolone | |
| Fresh fruit platter include: rock melon, honeydew, watermelon and pineapple | |
| Sweet Items | |
| Trio of tartlets | |
| Strawberry fruit custard | |
| Apple and blueberry crumble | |
| White and dark chocolate mousse | |
| Additional costs: | |
| Crockery, cutlery and napkins | $1.65 per person |
| Mediterranean Style Buffet (minimum 20 people) | $35.00 per person |
| Cold decorated platters of | |
| Sliced marinated oven baked chicken breast | |
| coated with a honey, chilli and BBQ sauce, sprinkled with sesame seeds and chives | |
| Asparagus spears wrapped in double smoked leg ham | |
| Vegetarian antipasto platter | |
| a salad of gardinerra vegetables with olives, marinated artichoke hearts, sun-dried tomatoes, garnished with slices of provolone cheese and fresh tomato | |
| Hot Items | |
| presented hot in chaffing dishes with serving spoons (ready to eat) | |
| Prime roast beef and roast potatoes | |
| served with a bacon, red wine and mushroom sauce | |
| Penne Carbonara | |
| penne pasta in a creamy white wine sauce, with onions, mushrooms, bacon and herbs | |
| Salads | |
| Greek salad | |
| Potato with egg salad | |
| Rocket salad with parmesan flakes and balsamic vinaigrette | |
| Coleslaw | |
| Kaiser bread roll and butter | |
| Dessert | |
| Pavlova with a berry salad | |
| decorated with fresh fruits and whipped cream | |
| Extras | |
| Entrée | $9.50 per person |
| Smoked chicken and mango salad | |
| Cos lettuce with sun-dried tomatoes, cashews, topped with croutons and a creamy French dressing | |
| Additional costs: crockery, cutlery and napkins | $1.65 per person |
| A hot fork dish from our list in place of the pasta dish | $4.50 per person |
| Melbourne Cup Buffet Lunch (minimum 20 people) | $19.50 per person |
| Cold Platters of | |
| Asparagus spears wrapped in double smoked leg ham | |
| Sliced roast beef with a mustard and herb crust | |
| served with a spicy tomato chutney | |
| Marinated spicy chicken pieces | |
| in honey chilli and BBQ sauce | |
| Assorted home-made dips | |
| Tomato chilli salsa | |
| Eggplant dip | |
| Tzaiki | |
| with vegetable crudities, corn chips and cracker biscuits. | |
| Salads | |
| Coleslaw | |
| Potato with egg salad | |
| Rocket salad with parmesan flakes and balsamic vinaigrette | |
| Bread roll and butter | |
| Dessert | |
| Grand Marnier custard tartlet | |
| Strawberry custard tartlet | |
| Additional costs: crockery, cutlery and napkins | $1.65 per person |
| Special dietary requirements can be catered for on request | |
Connoisseur Catering delivery fees apply on all orders and vary depending on your location.
If you require service staff $42.50 per hour (minimum 3 hours per staff member)
25% surcharge on all menus for Sundays
50% surcharge on all menus for Public holidays
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