BUFFET & SEATED DINING MENUS

Please Note:
Price valid for events held between 1st July 2019 and 30th June 2020
Menu suitable for up to 120 guests seated at tables with white linen cloths, complete with candles
Pricing based on a minimum of 30 guests (Minimum 50 guests on Saturday nights)
Extra $250 dollars surcharge applies for events under 50 guests

Finger food on arrival

  • Chef’s selection of dips with house baked ciabatta bread
  • Pickled Asian veg rice paper roll with plum dipping sauce (V, GF)
  • Gourmet beef sausage roll with tomato relish
  • Organic rye bruschetta with semi dried tomato, basil and feta (V)

Hot options

  • Marinated Chicken thigh skewers with mint yoghurt (GF)
  • Gourmet beef sausages with tomato sauce (GF)
  • Home ground prime beef patties, served with lettuce, tomato, relish and brioche bun
  • Vegetarian burger patties (Vegetarian option if required)

Three salads

  • Creamy potato with spring onion, egg, mayonnaise and sour cream (V)
  • Asian slaw with Wombok, carrot, capsicum, coriander, mint spring onion and chilly (V)
  • Baby leaf with cucumber, cherry tomato, red onion and feta (V)

Included: House baked buttered ciabatta bread rolls & condiments DESSERT

Dessert

  • Selection of miniature cakes and tarts served by roving waiters (3 pieces per person)
  • Lemon curd tart with burnt meringue
  • Salted caramel and coverture chocolate tart
  • Flourless orange cake with burnt almonds (GF)
  • Vanilla custard filled éclair with dark coverture chocolate top
  • Walnut fudge cake with candied walnut (GF) Coverture white chocolate and blue berry cheesecake White coverture chocolate truffle filled with strawberry ganache (GF)
  • Coconut and almond bites with vegan chocolate (GF, Vegan)

v: Vegetarian, gf: Gluten free, gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Finger food on arrival

  • Chef’s selection of dips with house baked ciabatta bread
  • Pickled Asian veg rice paper roll with plum dipping sauce (V, GF)
  • Gourmet beef sausage roll with tomato relish
  • Organic rye bruschetta with semi dried tomato, basil and feta (V)

Meats carved by the Chef

  • Moroccan chicken chops with harrisa yoghurt (GF)
  • Rare breed free-range pork loin with crackle and applesauce (GF)
  • Braised beef brisket with onion gravy (GF)
  • Vegetarian Lasagna with chefs own Napoli sauce (ALWAYS INCLUDED)

Hot Sides

  • Steamed seasonal vegetables with olive oil and sea salt (V, GF)
  • Aromatic Basmati rice (V, GF)

Salads

  • Baby leaf, cherry tomato, cucumber, red onion and feta and lemon dressing (V, GF)
  • Asian slaw w’ carrot, capsicum, mint, cashews and lime dressing (V, GF)
  • Penne pasta, char grilled corn, red capsicum and celery with creamy mayonnaise dressing (V)

Included: House baked buttered ciabatta bread rolls & condiments

Dessert

  • Selection of miniature cakes and tarts served by roving waiters (3 pieces per person)
  • Lemon curd tart with burnt meringue
  • Salted caramel and coverture chocolate tart
  • Flourless orange cake with burnt almonds (GF)
  • Vanilla custard filled éclair with dark coverture chocolate top
  • Walnut fudge cake with candied walnut (GF) Coverture white chocolate and blue berry cheesecake White coverture chocolate truffle filled with strawberry ganache (GF)
  • Coconut and almond bites with vegan chocolate (GF, Vegan)

v: Vegetarian, gf: Gluten free, gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Finger food on arrival

  • Chef’s selection of dips with house baked ciabatta bread
  • Pickled Asian veg rice paper roll with plum dipping sauce (V, GF)
  • Gourmet beef sausage roll with tomato relish
  • Organic rye bruschetta with semi dried tomato, basil and feta (V)

Hot options served in heated chafing dishes

  • Angus prime beef Sirloin with red wine jus (GF)
  • Crispy skin Atlantic salmon with fresh herb sauce (GF)
  • Mediterranean lamb blackstrap (GF)
  • Eggplant Parmigiana with fresh basil, Napoli sauce and mozzarella (V)

Hot Sides

  • Steamed seasonal vegetables with olive oil and sea salt (V, GF)
  • Roasted chat potatoes (V, GF)

Salads

  • Sweet potato salsa w’ tomato, corn, red onion chilly and coriander (V, GF)
  • Baby leaf, cherry tomato, cucumber, red onion, feta and lemon dressing (V, GF)
  • Quinoa Tabouli salad with Roma tomato red onion and pomegranate (V, GF)

Included: House baked buttered ciabatta bread rolls & condiments

Dessert

  • Selection of miniature cakes and tarts served by roving waiters (3 pieces per person)
  • Lemon curd tart with burnt meringue
  • Salted caramel and coverture chocolate tart
  • Flourless orange cake with burnt almonds (GF)
  • Vanilla custard filled éclair with dark coverture chocolate top
  • Walnut fudge cake with candied walnut (GF) Coverture white chocolate and blue berry cheesecake White coverture chocolate truffle filled with strawberry ganache (GF)
  • Coconut and almond bites with vegan chocolate (GF, Vegan)

v: Vegetarian, gf: Gluten free, gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Finger food on arrival

  • Chef’s selection of dips with house baked ciabatta bread
  • Pickled Asian veg rice paper roll with plum dipping sauce (V, GF)
  • Gourmet beef sausage roll with tomato relish
  • Organic rye bruschetta with semi dried tomato, basil and feta (V)

Entrée

  • Antipasto platters with smoked chicken, prosciutto, leg ham, chorizo, and salami, house baked ciabatta bread and grissini, marinated vegetables, olives and humus

Main course

  • Char grilled eye fillet of beef served on Pomme puree with green beans, balsamic onions and red wine jus (GF)

Alternating with

  • Free range chicken breast filling, stuffed with mushroom filling on herbed risotto with broccolini and white wine reduction (GF)

Included: House baked buttered ciabatta bread rolls & condiments

Dessert

  • Selection of miniature cakes and tarts served by roving waiters (3 pieces per person)
  • Lemon curd tart with burnt meringue
  • Salted caramel and coverture chocolate tart
  • Flourless orange cake with burnt almonds (GF)
  • Vanilla custard filled éclair with dark coverture chocolate top
  • Walnut fudge cake with candied walnut (GF) Coverture white chocolate and blue berry cheesecake White coverture chocolate truffle filled with strawberry ganache (GF)
  • Coconut and almond bites with vegan chocolate (GF, Vegan)

v: Vegetarian, gf: Gluten free, gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Cool

  • Chef’s selection of dips with house baked ciabatta bread
  • Pickled vegetable rice paper roll with Vietnamese mint and plum sauce (GF)
  • Premium chicken mix and baby leaf ciabatta mini roll

Warm

  • Battered fish bites with dill and lime mayo
  • Chef’s selection of Arancini with lemon aioli
  • Gourmet beef sausage roll with tomato relish (GF)
  • Panko crumbed chicken tenderloin
  • Ham and pineapple mini pizza with chef’s own Napoli (V)
  • Selection of lamb, chicken, beef and vegetarian mini pies with tomato relish
  • Angus beef mini burgers with pickle, cheddar cheese and relish
  • Vegetarian spring rolls with sweet soy sauce (V)
  • Shoestring fries with ketchup

Sweets

  • Salted caramel and chocolate tarts
  • Lemon meringue tarts
  • White chocolate and blueberry cheesecake
  • Fresh fruit skewers (GF)

v: Vegetarian, gf: Gluten free, gfv: Gluten free variation available upon request
Final numbers and dietary requirements are required 10 days prior to the event.
If dietary requirements require menu variations, a surcharge may be incurred.

Testimonials

Many people stopped me to tell me that it was by far the best Christmas Party we have ever had! ... (more)
— Ben Eaton, Publicis Loyalty – Qantas

Thank you so much for Friday night! The Christmas Party was a huge success with many people stopping me to tell me that it was by far the best Christmas Party we have ever had!

From my perspective your staff  were incredible. Every single one of them was entirely professional, polite, efficient and friendly. I will most definitely be recommending the Victoria Star to friends as a fantastic venue for a work function.

Thanks again for all your correspondence and organisation.