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VIP DinnerVIP Dinner

Minimum numbers 100 people

Queanbeyan Conference Centre Dinner Parties
Three course Dinner
One entrée, main and dessert $55.50 per person
Choice of two entrée, mains and desserts $59.50 per person
Two course Dinner
One entrée and main no dessert $52.50 per person
One main and dessert no entrée $53.50 per person
Delivery, set up and clean up fee $550.00 for function of 100 plus
Delivery fee $120.00 for functions of 100 or less
Inclusions: Chef to prepare and cook your meals with food service staff to serve. Table clothes and napkin
Entrées
Smoked chicken and mango salad
Cos lettuce with sun-dried tomatoes and cashew nuts topped with croutons and a creamy French dressing
Veal and mushroom vol au vent
topped with a creamy Riesling sauce and toasted almonds
Seafood Malibu in a puff pastry shell
mixed seafood cooked in a creamy Malibu and chilli sauce served on a bed of steamed rice
Warm Thai beef salad
Marinated then pan fried strips of eye fillet on a bed of coral lettuce and cucumber. Topped with a lemon grass, coriander and chilli-lime dressing
Avocado seafood
served with prawn-salad, and selected seafood topped with a light mango and lime mayonnaise
Main Courses
All main meals served with bread roll and butter, potato dish of the day and steamed market fresh vegetables.
Chicken Crisone
chicken breast filled with a purée of avocado, leg ham, cheddar cheese, topped with a herb crust, served on a peppercorn sauce
Chicken breast in filo parcels
filled with brie and leg ham, garnished with asparagus, sun-dried tomatoes, topped with béarnaise sauce
Pan fried Atlantic salmon fillet
topped with ginger and lemon shavings with shallots in a honey soy sauce
Char grilled lamb rump
marinated in lemon and thyme, served on bed of baby spinach topped with wild mushrooms, served with a red current jus
Char grilled grain fed sirloin steak
topped with Dianne sauce
Desserts
Individual Pavlova’s with a berry salad
decorated with fresh fruits and whipped cream
White and dark chocolate mousse
with Grand Marnier orange sauce
Hot Austrian apple strudel
with vanilla custard sauce and vanilla ice-cream
Lemon meringue pie
with mango coulis
Sticky date pudding
served with vanilla ice-cream and caramel fudge

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