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Hot dishes


  • Roast Loin of Veal with Swiss Brown Mushrooms Ragout
  • Moroccan Chicken with Olives
  • Timbale of Barramundi with Spinach & a Seafood Sauce
  • Crushed Herb Potatoes
  • Vegetarian Lasagne

Cold dishes

  • Homecured Gravalax of Salmon
  • Assortment of Salami and Hams, Marinated Vegetables, Bocconcini, Hommus and Baba Ghanouj with Kalamata Olives
  • Roasted Sweet Potato and Vegetable Salad with a Seeded Mustard Dressing
  • Chicken & Prawn Salad served on Asian Noodles
  • Rocket, Pinenut & Shaved parmesan Salad
  • Selection of Dressings and Condiments


Dessert – Assorted Cakes, Tarts, French Pastries and Fresh Fruit Platters