CHILLED AUSTRALIAN SEAFOOD PLATE (GF, DF, NF)
South Coast rock oysters, Queensland tiger prawns, Tasmanian cold-smoked salmon and Moreton Bay bug tail, served with house cocktail sauce, cracked black pepper, lemon cheeks and classic accompaniments.

GARDEN SALADS & COLD TABLE

• Roasted butternut pumpkin, Persian feta and honey-toasted pine nuts (GF, N)
• Traditional German potato salad with crisp double-smoked bacon and chive crème (GF, NF)
• Victorian garden leaves tossed in a light vinaigrette (GF, DF, NF)

FROM THE BUFFET: THE GRAND CHRISTMAS ROAST

• Slow-roasted free-range turkey breast, finished with pan jus (GF, DF, NF)
• Baked leg of ham lacquered in honey and clove (GF, DF, NF)
• Traditional European herb and chestnut stuffing (N)
• Marinated Desiree potatoes roasted golden in rosemary and sea salt (GF, NF)
• Caramelised pumpkin, heirloom carrots, sweet potato and honey parsnips (GF, NF)
• Steamed seasonal greens with cultured butter (GF, NF)
• Traditional condiments, wholegrain mustard and rich cranberry gravy

THE CHRISTMAS DESSERT PAVILION

A selection of festive patisserie and classic Christmas sweets:

• Steamed Christmas pudding with velvety brandy custard
• Freshly baked French pastries and petits gâteaux
• Cloud-soft pavlova with Chantilly cream and summer fruits (GF, NF)
• Silky white chocolate panna cotta with mixed berry coulis (GF, NF)
• Traditional layered trifle with sherry-soaked sponge and cream (NF)
• Assorted glistening jellies and airy chocolate mousses (NF)
• Fine artisan cheeses with crackers, quince and seasonal fruit (NF)
• Hand-rolled chocolate truffles (GF)
• Warm fruit mince pies dusted with snowy icing sugar

LITTLE GUESTS’ MENU (Under 12)

• Toasted cheesy garlic bread, golden and bubbling (NF)
• Choice of favourites from the Christmas carvery
• A treat of their choosing from the dessert pavilion