banquet menu - intercontinental sanctuary cove...fashion your own boxed lunch 18 cocktail menu 20...

B A N Q U E T M E N U

Nourish the soul; inspire the palate.

Re-energise and refocus delegates with a range of inspired food and beverage experiences. Curated by Executive Chef, Matt Hart, and his team of culinary geniuses, this InterContinental Banquets Menu is a testament to the rich agriculture of Australia, with personalised breaks, themed cuisine and interactive sessions bursting with fresh ingredients transformed entirely on-site to ensure exceptional food and beverageexperiences for impressive meetings and events.

We work in consultation with your vision to create a host of inspired solutions for morning tea breaks, evening dinners, offsite catering and group lunches. Have you considered a branded cocktail reception or custom-designed interactive dinner? With us, the possibilities are endless for sustaining success.

Yours Sincerely,

Matt RippinResort Manager

Packages

Breakfasts 4

Morning & afternoon tea breaks 8

Working lunch buffets 12

Light working lunch 16

Fashion your own boxed lunch 18

Cocktail menu 20

Plated dinners 22

Dinner buffets 26

Beverages 36

Menu Key

lo Local Origins Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area.

wk World Kitchen Authentically prepared classic and contemporary dishes from around the world that leverage our global know-how.

v Vegetarian

gf Gluten Free

df Dairy Free

O U R P R O M I S E T O Y O U C O N T E N T S

B A N Q U E T M E N UB A N Q U E T M E N U

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BREAKFAST

INTERCONTINENTAL BREAKFAST BUFFET - $35

Freshly brewed coffeeTea selectionSelection of two chilled fruit juicesSliced seasonal fresh fruits with home made Bircher muesliFruit flavoured and natural yoghurts (gf)Selection of croissants and Danish pastriesBaker’s breakfast basket with bread rolls and Abbotts Village Bakery selection with butter, Beerenberg jams, spreads and honeyBreakfast cereals with milkSelection of deli meats (gf, df) Australian cheddar and brie (lo)

AUSTRALIAN BREAKFAST BUFFET - $42

The InterContinental Breakfast Buffet with the addition of:

Tasmanian smoked salmon (gf, df)Sautéed onions and rosemary chat potatoes (v, gf, df)Grilled roma tomatoes (v, gf, df)Scrambled eggs (v)Applewood smoked bacon (gf, df)Sautéed mushrooms (v, gf)Chicken and herb chipolatas (gf)


Klee Photography

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BREAKFAST

PLATED BREAKFAST - $39

INTERCONTINENTAL ITEMS (PRE-SET ON THE TABLES)Freshly brewed coffeeTea selectionChilled juicesSliced seasonal fresh fruit platter (v, gf, df)Fruit flavoured and natural yoghurt (v, gf)Butter croissants and Danish pastries with preserves and spreads

HOT DISH(CHOICE OF ONE ITEM)Breakfast Tapas BriocheVine cherry tomatoes, egg, mushroom and hommus (v, gf)

OR

Eggs BenedictPoached eggs, champagne ham and hollandaise sauce on an English muffin. Served with grilled asparagus and tomato (wk)

OR

Mediterranean Style Herb FrittataRoasted capsicum, baby spinach, confit tomato, grilled field mushroom,chipolatas and fried breakfast potatoes (v, gf)

OR

Scrambled Eggs & Smoked SalmonSlow-roasted vine tomatoes and baby spinach on an English muffin (v)

Klee Photography

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MORNING & AFTERNOON TEA BREAKS

CONTINUOUS TEA & COFFEE Price per person

Served continuously for a maximum of 4 hours $14

Served continuously for a maximum of 8 hours $18

CUSTOMIZE YOUR BREAKPrice per person, per serving

House-made cookies with freshly brewed coffee and tea $9

One sweet or savoury selection (see next page)with freshly brewed coffee and tea $13

Two sweet or savoury selections (see next page)with freshly brewed coffee and tea $18

SEASONAL WHOLE FRUITSPrice per bowl (15 pieces) $50

CUSTOMISE YOUR BREAK

SWEET SELECTION

Banana cake with ricottaCarrot and walnut cakeHouse-made cookieIced cupcakeDark chocolate brownieFruit tartletHand-crafted lamingtonHouse-baked Danish pastryMini chocolate éclairMini chocolate mousseRaisin and buttermilk scone with raspberry and rose petal jamSalted caramel slice

GLUTEN FREE SWEET SELECTION

Assorted macaronsBlueberry or raspberry friandFlourless orange cakeMini chocolate mousse

HEALTHY SWEET SELECTION

Bircher muesli with apple and raspberryCoconut and oat protein ballFruit kebab (df)Fruit salad and flaxseed (df)House-made granola barOrganic yoghurt with honeycomb

SAVOURY SELECTION

Bacon and cheddar sconeBasil and pesto arancini (v)Beef burgundy pieBeef sausage rollCaramelised onion and blue cheese arancini (v)Chicken and mushroom filoGoat’s cheese and cranberry tartlet (v)Mexican chicken empanada (wk)Mushroom and truffle tartlet (v)Pork and fennel rollMini quiche Lorraine Ricotta and spinach pastry (v)Semi-dried tomato and fetta savoury muffin (v)Semi-dried tomato and olive mini quiche (v)Sweet potato and cashew empanadas (wk, v)Spinach, caramelised onion and cheese mini quiche (v)

GLUTEN FREE SAVOURY SELECTION

Mixed vegetable pakora (v, df)Chorizo, ricotta, spinach involtini (wk)Pumpkin sausage roll

HEALTHY SAVOURY SELECTIONBrown rice sushi with tamari and pickled ginger (df)Crudités with hommus and smoked paprika (v, df)Green vegetable smoothie (v)Mini zucchini muffin with Greek yoghurt (v)Tomato and bocconcini skewer (v, df)Vegetarian rice paper roll with plum sauce (v, df)


Nina Claire Photography


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BREAK ENRICHMENTS

Barista Coffee Cart Rental $300Coffee charged on consumption $4.50

Fresh Juice Station $11 per personSeasonal fruits and vegetables juiced to order

Yum Cha $18 per personSteamed pork buns and vegetable bunsSteamed prawn gowSiu cheng gai

The Fireplace High Coffee $30 per personAs per seasonal High Coffee menu

Individual New ZealandNatural Ice Creams $10 per personChoose from Chocolate Ecstasy, Hokey Pokey, Macadamia Supreme,Strawberry Surprise, Vanilla Classic and Mango Sorbet

Street churros $12 per personFairy churrosHot chocolate sauceDulce de lecheBerry coulis with custards and flavoured sugars

Premium Donut CollectionMinimum 30 guests $6 per person

Minimum 50 guests unless otherwise stated.Available exclusively for functions in the Grange and MacArthur’s Terrace.All enrichments are in addition to day delegates package.


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C&Z Studio Photography

WORKING LUNCH BUFFETS

$45 per person (Minimum 20 guests)

MONDAY

Cold selection Caesar salad with bacon and garlic croutons Honey dressed asparagus and spinach salad with toasted walnuts and shaved pear (v, gf, df) Roasted Morrocan-spiced vegetable salad with couscous and mint yoghurt (v)Sandwich Focaccia with tomato relish, brie and mesculin (v) Spinach wrap with curry chicken salad (df)Hot selection Roasted seasonal vegetables Salmon with dukkah and preserved lemon (gf, df) Truffle-essence mushroom risotto (v, gf)Dessert Berry mousse (gf) Caramel and macadamia slice Tiramisu cake Freshly brewed coffee and a selection of teas

TUESDAY

Cold selection Potato salad with roasted capsicum and chorizo (df) Thai beef salad with cucumber, mint, coriander and sweet and sour dressing (gf, df) Young fennel and apple salad with baby spinach and walnuts (v, gf, df)Sandwich Baguette with roasted beef, cheddar, mesculin and English mustard Wrap with falafel, baby spinach and hommus (v, df)Hot selection Lamb slider with caramelised onion, harissa mayonnaise and fetta Lemongrass and ginger poached chicken breast (gf, df) Traditional nasi goreng (v, df)Dessert Granny Smith apple crumble tartlet Linzer torte Mini cheesecakes with fresh berries (gf) Freshly brewed coffee and a selection of teas

WEDNESDAY

Cold selection Crisp garden salad with cherry tomatoes, cucumber, enoki mushrooms and fennel (v, gf, df) Roasted pumpkin and brown rice salad with baby spinach and fetta (v, gf) Vegetable spaghetti with smoked mackerel and lime dressing (df)Sandwich Focaccia with champagne ham, tomato chutney, roquette, and Swiss cheese Artisan multigrain with turkey, brie and cranberry sauceHot selection Roasted root vegetables with thyme and olive oil (v, df) Salt and pepper calamari with coriander and chilli mayonnaise (df) Three cheese tortellini with Alfredo sauce (v)Dessert Crème brulée (gf) Orange and poppy seed cake Seasonal fruit salad (gf, df) Freshly brewed coffee and a selection of teas

WORKING LUNCH BUFFETS (Cont)

THURSDAY

Cold selection Caesar salad with prosciutto, egg and garlic croutons Honey dressed asparagus and spinach salad with toasted walnuts and shaved pear (v, gf, df) San choi bao with chicken mince, hoisin sauce and fresh ginger (df)Sandwich Baguette with tomato, mozzarella, grilled eggplant and fresh basil (v) Turkish with tandoori chicken and mint yoghurtHot selection Asian stir-fried vegetables with water chestnuts and cashews (v, df) Overnight roasted beef topside with Asian mushroom sauce (df) Peri-peri chicken with roasted potatoes and chilli jam (df)Dessert Chocolate mousse (gf) Lemon meringue tartlet Seasonal fresh fruit platter (gf, df) Freshly brewed coffee and a selection of teas

FRIDAY

Cold selection Crisp garden salad with cherry tomatoes, cucumber, enoki mushrooms and fennel (v, gf, df) Greek salad with cucumber, olives and fetta (v, gf) Soba noodles with citrus and wasabi dressing (v, df)Sandwich Spinach wraps with curry chicken salad (df) Rustic white loaf with smoked salmon, avocado, cream cheese and baby capersHot selection Barramundi and crunchy Asian salad with lime and sweet chilli dressing (gf, df) Penne with chicken, bacon and cream sauce Ratatouille with fetta and pesto (v, gf)Dessert Cinnamon doughnuts with apple compote Pavlova with seasonal fruits (gf) Peanut butter and chocolate cake Freshly brewed coffee and a selection of teas

B A N Q U E T M E N U B A N Q U E T M E N U

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WORKING LUNCH BUFFETS (Cont)

SATURDAY

Cold selection Cauliflower, broccoli and pine nut salad with lemon and poppy seed dressing (v, gf, df) Niçoise salad with tuna, cos, green beans, cherry tomatoes, anchovy and caper dressing (gf, df) Roquette with parmesan, pear and olive oil (v, gf)Sandwich Ciabatta with salami and aioli, goat’s cheese and baby spinach Rustic white loaf with egg and watercress (v)Hot selection Lamb koftas with cherry tomatoes and green beans (gf, df) Spinach and fetta pide (v) Stir-fried chicken and black beans with green capsicum and coriander (df)Dessert Mini Victoria sponge Passionfruit panna cotta (gf) Vanilla and lemon cheesecake with fresh raspberries (gf) Freshly brewed coffee and a selection of teas

SUNDAY

Cold selection Crisp garden salad with cherry tomatoes and cucumber (v, gf, df) Panzanella salad (v, df) Selection of norimaki (df)Sandwich Herbed focaccia with tuna, spring onion and tartare mayonnaise Pesto wrap with grilled vegetables, Persian fetta and sun-dried tomatoes (v)Hot selection Chicken tagine with preserved lemons and green olives (gf, df) Pearl couscous with roasted vegetables (v, df) Ricotta and spinach filo (v)Dessert Chocolate and coffee opera Pineapple mousse (gf) Raspberry macaron (gf) Freshly brewed coffee and a selection of teas


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LIGHT WORKING LUNCH

$30 per person (Maximum 20 guests)

MONDAY

Cold selection Caesar salad with bacon and garlic croutons Honey dressed asparagus and spinach salad with toasted walnuts and shaved pear (v, gf, df) Roasted Morrocan-spiced vegetable salad with couscous and mint yoghurt (v)Sandwich Focaccia with tomato relish, brie and mesculin (v) Spinach wrap with curry chicken salad (df)Dessert Berry mousse (gf) Caramel and macadamia slice Freshly brewed coffee and a selection of teas

TUESDAY

Cold selection Potato salad with roasted capsicum and chorizo (df) Thai beef salad with cucumber, mint, coriander and sweet and sour dressing (gf, df) Young fennel and apple salad with baby spinach and walnuts (v, gf, df)Sandwich Baguette with roasted beef, cheddar, mesculin and English mustard Wraps with falafel, baby spinach and hommus (v, df)Dessert Linzer torte Mini cheesecake with fresh berries (gf) Freshly brewed coffee and a selection of teas

WEDNESDAY

Cold selection Crisp garden salad with cherry tomatoes, cucumber, enoki mushrooms and fennel (v, gf, df) Roasted pumpkin and brown rice salad with baby spinach and fetta (v, gf) Vegetable spaghetti with smoked mackerel and lime dressing (df)Sandwich Focaccia with champagne ham, tomato chutney, roquette, and Swiss cheese Artisan multigrain with turkey, brie and cranberry sauceDessert Crème brulée (gf) Seasonal fruit salad (gf, df) Freshly brewed coffee and a selection of teas

THURSDAY

Cold selection Caesar salad with prosciutto, egg and garlic croutons Honey dressed asparagus and spinach salad with toasted walnuts and shaved pear (v, gf, df) San choi bao with chicken mince, hoisin sauce and fresh ginger (df)Sandwich Baguette with tomato, mozzarella, grilled eggplant and fresh basil (v) Turkish with tandoori chicken and mint yoghurtDessert Chocolate mousse (gf) Seasonal fresh fruit platter (gf, df) Freshly brewed coffee and a selection of teas

LIGHT WORKING LUNCH (Cont)

FRIDAY

Cold selection Crisp garden salad with cherry tomatoes, cucumber, enoki mushrooms and fennel (v, gf, df) Greek salad with cucumber, olives and fetta (v, gf) Soba noodles with citrus and wasabi dressing (v, df)Sandwich Spinach wrap with curry chicken salad (df) Rustic white loaf with smoked salmon, avocado, cream cheese and baby capersDessert Pavlova with seasonal fruits (gf) Peanut butter and chocolate cake Freshly brewed coffee and a selection of teas

SATURDAY

Cold selection Cauliflower, broccoli and pine nut salad with lemon and poppy seed dressing (v, gf, df) Niçoise salad with tuna, cos, green beans, cherry tomatoes, anchovy and caper dressing (gf, df) Roquette with parmesan, pear and olive oil (v, gf)Sandwich Ciabatta with salami, aioli, goat’s cheese and baby spinach Rustic white loaf with egg and watercress (v)Dessert Passionfruit panna cotta (gf) Vanilla and lemon cheesecake with fresh raspberries GF Freshly brewed coffee and a selection of teas

SUNDAY

Cold selection Crisp garden salad with cherry tomatoes and cucumber (v, gf, df) Panzanella salad (v, df) Selection of norimaki (df)Sandwich Herbed focaccia with tuna, spring onion and tartare mayonnaise Pesto wrap with grilled vegetables, Persian fetta and sun-dried tomatoes (v)Dessert Chocolate and coffee opera Pineapple mousse (gf) Freshly brewed coffee and a selection of teas


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FASHION YOUR OWN BOXED LUNCH

Boxed lunch selections $35 per person - Your choice of (4)

SALADS

Crisp garden salad with cherry tomatoes, cucumber, enoki mushrooms and fennel (v, gf, df)Cured salmon salad with fennel and citrus segments (gf, df)Honey dressed asparagus and spinach salad with toasted walnuts and shaved pear (v, gf, df)Niçoise salad with tuna, cos, green beans, cherry tomatoes, anchovy and caper dressing (gf, df)Roasted Morrocan-spiced vegetable salad with couscous and mint yoghurt (v)Roasted pumpkin and brown rice salad with baby spinach and fetta (v, gf)Vegetable spaghetti with smoked mackerel and lime dressing (df)

SAVOURIES

Bacon and cheddar sconeSemi-dried tomato and olive mini quiche (v)Semi-dried tomatoes and fetta savoury muffin (v)

SANDWICHES

Baguette with roasted beef, cheddar, baby spinach and English mustardBaguette with tomato, mozzarella, grilled eggplant and fresh basil (v)Focaccia with champagne ham, tomato chutney, roquette and Swiss cheesePesto wrap with grilled vegetables, Persian fetta and sun-dried tomatoes (v)Turkish with baba ganoush, Italian roquette and halloumi (v)Turkish with tandoori chicken and mint yoghurtWrap with falafel, spinach and hommus (v, gf)Wrap with roasted eggplant and vegetables (df)

SWEETS

Blueberry or raspberry friand (gf)Carman’s muesli barCarrot and walnut cakeHouse-made cookiesSeasonal fresh fruit salad (gf)LamingtonsMars bar


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COCKTAIL MENU

CANAPÉ RECOMMENDATIONS

½ hour package 2 hot and 2 cold canapés per person $22 per person

1 hour package 3 hot and 3 cold canapés per person $28 per person

1.5 hour package 4 hot, 3 cold and 1 substantial canapé per person $39 per person

2 hour package 3 hot, 3 cold, 3 sweet and 2 substantial canapés per person $60 per person

COLD CANAPÉ SELECTION

Blue cheese and pears on rye with watercressBruschetta with minted goat’s cheese, zucchini and balsamic (v)Baguette with wild mushroom, truffle-essence and parmesan (v)Jamon with Manchego and heirloom tomato (gf)Tomato and bocconcini tartletOysters with virgin bloody Mary gel (gf, df)Pea tartlet (v)Scallop ceviche with fennel slaw and preserved lemon (gf, df)Seared tuna with sesame and seaweed salad (df)Squid ink macarons with cream cheese and smoked salmon (gf)Toasted brioche with goat’s cheese and mint (v)Watermelon lollipops with fetta and pistachio (v, gf)

STANDARD HOT CANAPÉS

Calamari on sugar cane (gf, df)Chicken lollipop with truffle aioli (gf)Gruyere and corn croquette (v)Lamb kofta with cumin yoghurt (gf)Mixed vegetable pakora with cumin yoghurt (v)Pea and mint arancini (v)Peking duck spring roll with hoisin sauce (df)Prawn and potato ball (df)Prawns on lemongrass (gf, df)Salted cod croquetteScallops in shells with bread crust, lemon and pancettaSingaporean chicken skewers with peanut sauce (gf, df)Tempura prawns with coconut lime dressing (df)

COCKTAIL MENU (Cont)

SWEET CANAPÉ SELECTION

Assorted éclairChocolate mousse (gf)Fruit tartletMini lemon meringueMini white chocolate cheesecake (gf)Salted caramel brownieSelection of macaroon (gf)Toasted coconut marshmallow (gf)

SUBSTANTIAL CANAPÉ SELECTION

$10 per item, per person

Beef and ginger stir-fry with hokkien noodles (df)Butter chicken served with basmati rice and coriander (gf)Chicken katsu curry (df)Caesar salad with egg, parmesan, croutons, bacon and prawnsCoconut fish curry with jasmine rice, mango chutney and pappadums (gf, df)Fish and chip cones with lime aioliGnocchi with roasted pumpkin, blue cheese and pesto (v)Lamb slider with caramelised onion, harissa mayonnaise and fettaPaprika and lime popcorn (v, gf, df)Wild mushroom risotto with baby spinach and truffle-essence (v)


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PLATED DINNER

INCLUSIONS:

House-baked bread rolls, freshly brewed coffee and a selection of teas and petit fours.

SET MENU2 Course $68 per person3 Course $81 per person

ALTERNATIVE SERVEEntrée Course $5 per personMain Course $5 per personDessert Course $5 per person

ADDITIONAL SIDE $20 per table, per side (Caters for up to 10 guests)

SHARED DESSERT PLATTER Additional $8 per person

POST DINNER SNACKSpeak to our friendly events team for a custom built experience.

COLD ENTRÉE

Beef tataki, wasabi, miso, yuzu dressing, garlic chips and pickled radish (wk, gf, df)Beetroot cured salmon, white radish and enoki, green apple and herb salad (gf, df)Heirloom tomato salad, Mozzarella, basil crumble, micro basil, toasted baguette and garlic chips (v)Roast vegetable and duck salad, balsamic and fig reduction, blue cheese crumble and quinoa paper (gf)Sesame and wasabi rolled tuna, seaweed salad, puffed rice and soy gel (gf, df)Smoked beetroot, Persian fetta, pea and chervil salad, walnut praline and white truffle oil (v, gf)Sugar cane cured ocean trout, sea vegetables, compressed cucumber, pickled fennel and micro salad (lo, gf,df)

HOT ENTRÉE

24 hour sake-braised beef ribs, saffron potato, onion soubise and fried lotus root (gf)Berkshire pork belly, pumpkin purée, wonton and micro herbsDumpling and Tom Yum soup, chicken, prawn and ginger dumplings (wk, df)Goats cheese tortellini, baby spinach porcini and parmesan cream (v)Miso marinated salmon, grilled asparagus, toasted sesame, cucumber and herb salad (wk, gf, df)


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PLATED DINNER (Cont)

MAIN COURSE

Almond and potato croquettes with asparagus, fire-roasted capsicums, harissa yoghurt, watercress and mint salad (v)

Mushroom and ricotta cannelloni with spinach cream, cherry tomato relish and parmesan wafer (v)

Barramundi and crisp chickpeas with pumpkin and cumin purée, saffron potatoes, lemon thyme and baked heirloom carrots (lo, gf)

Far North Queensland barramundi with fried shallots and Thai basil salad, jasmine rice, coriander, chilli and garlic sauce (lo, gf, df)

Macadamia and pesto crusted salmon with dill and fennel risotto, asparagus, and sun-dried tomato cream(gf)

Herb-infused grilled chicken breast with pearl couscous, green asparagus, roasted corn relish and pimiento sauce (df)

Pistachio-crusted chicken breast with cauliflower couscous, charred onion, king brown mushrooms and truffle jus (df)

Black Angus block cut striploin with roasted potatoes, red onion jam, mushroom ragout and jus (gf, df)

Grass-fed beef eye fillet with fondant potato, grilled artichoke, crispy cauliflower and jus (gf)

Roast pork belly with sautéed red cabbage and BBQ apple sauce (gf, df)

ADDITIONAL SIDES $20 per table, per side (Caters for up to 10 guests)

Baby carrots with lemon labneh and hazelnuts (v)Beans and asparagus with toasted almonds (v, df)Broccolini with butter and sea salt (v)Roasted kipfler potatoes with charcoal, sea salt and rosemary (v, df)Roasted mushrooms, rocquette and garlic chips (v)


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PLATED DINNER (Cont)

DESSERT

Apple tart, gingerbread ice cream, rhubarb coulis, sesame tuile

Cherry ripe, cherry mousse in dark chocolate with coconut snow, meringue and cherry glaze

Chocolate hazelnut mousse cake, raspberry coulis, Persian fairy floss, gold dusted chocolate crumble (gf)

Selection of Woombye cheeses, fruit pâté, dried fruits, house-baked breads and crackers (lo)

Overindulgence of chocolate, white chocolate cheesecake, milk chocolate mousse tart, chocolate and orange cake with orange blossom cream

Pistachio and apricot tart, cranberry and Madagascar vanilla bean ice cream

Rosewater Pannacotta, berry compote, strawberry and mint salad with pistachio crumble (gf)

Salted caramel brulée, apple gel, blueberries and apple wafer (gf)

Strawberries and white chocolate, raspberry sorbet, white chocolate cremeaux, blueberry powder and pistachio sponge

SHARED DESSERT PLATTERAdditional $8 per person - Choice of four (4) items

Blueberry cheesecake tartletChocolate banoffee pieChocolate mousse (gf)Coffee éclairEton mess (gf)Key lime pieLemon meringue tartletMango pavlova (gf)Mini cheesecake with fresh berries (gf)Orange blossom éclairSalted caramel and chocolate brownieSalted chocolate tartletTiramisu cake


CLASSIC BUFFET


INCLUSIONS:

House-made bread rolls with butter and Australian olive oilFreshly brewed coffee and a selection of teas

COLD SELECTION

Chat potatoes with baby spinach, mint yoghurt and walnuts (v, gf)Frisée salad with mozzarella, baby beetroot, chives and cherry tomatoes (v, gf)Kale and sugar snap salad with shaved parmesan, cranberry, cherry vinegar and pistachios (v, gf)Panzanella salad with butter lettuce, heirloom tomatoes, pickled onion and rustic croutons (v, gf)Selection of nigiri, maki and California rolls (df)Sesame crusted tuna with soba noodles, green onion and Japanese dressing (df)

HOT SELECTION

Atlantic salmon with lemon and dill sauce (gf)BBQ spice-rubbed beef, bok choy, and pickled shallots (gf, df)Chicken satay skewers and peanut sauce with nasi goreng style rice (gf, df)Pork loin with sweet potato mash and apple jus (gf)Roasted potatoes with herbs and garlic (v, gf, df)Seasonal sautéed vegetables with toasted almonds (v, gf, df)

DESSERTS

Coconut panna cotta (gf)Mango pavlova (gf)Orange blossom éclairsPistachio cheesecake (gf)Salted caramel and chocolate brownieSalted chocolate tartlet


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TASTE OF QUEENSLAND BBQ BUFFET


INCLUSIONS:


COLD SELECTION

Fire-smoked beetroot salad with Woombye fetta, chervil and pea salad, walnut praline and white truffle oil (lo, gf)

Garden salad with the resort’s garden mix and lemon dressing (lo, gf, df)

Fresh prawns and oysters with lemon segments (lo, gf, df)

Sugarcane-cured ocean trout with watermelon radish, pink peppered cucumber and wild rosella (lo, gf, df)

FROM THE BBQ GRILL

8-hour roasted beef leg, studded with garlic and rosemary (lo, gf, df)

Far North Queensland barramundi with fried shallots and thai basil salad, jasmine rice, coriander, chilli and garlic sauce (lo, gf, df)

Chicken, Davidson plum chutney and couscous with dried apricots (lo, df)

Char-grilled Bundaberg pumpkin with sumac-spiced popped quinoa, haloumi, beetroot chips and dried figs (lo, v, gf)

Corn cobs with coconut and coriander butter (lo, v, gf)

DESSERTS

Chocolate éclairs featuring Gold Coast’s honey cream

Mango coconut jellies with mint and candied paw paw (lo, gf)

Pavlova featuring Queensland strawberries (lo, gf)

Seasonal fruit salad (lo, gf, df)

Selection of Woombye cheeses with lavosh, quince paste and dry fruits (lo)


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FASHION YOUR OWN BUFFET (Cont)

MAIN DISHES (Select 4 dishes)

Atlantic salmon with salsa verdi (gf, df)Barramundi with lemon butter sauce (gf)Barramundi with lemongrass and coconut sauce (gf, df)Chicken breast in herbed tomato sauce (gf, df)Chicken tagine with preserved lemon and green olives (gf, df)Coconut chicken with chilli jam and roquette (gf, df)Fish and chips (wk)Ginger marinated beef with hokkien noodles (df)Lamb kofta with pomegranate yoghurt (gf)Massaman curry (wk, df)Pork belly with pickled slaw and apple (gf, df)Roasted beef striploin (gf, df)Smoked paprika chicken wings (gf, df)

VEGETABLES (Select 3 dishes)

Baked pumpkins (v, gf, df)Buttered mashed potato (v, gf)Fire-roasted corn cobettes with coriander (v, gf)Mediterranean baked vegetables with haloumi (v, gf)Moroccan vegetable tagine (v, gf, df)Pilaf rice (v, gf, df)Roasted beetroots with goat’s cheese and pecans (v, gf)Roasted carrot in cumin with preserved lemon and labneh (v, gf)Roasted root gratin (v, gf, df)Saffron-scented pearl couscous (v, df)Seasonal vegetables with herbed olive oil (v, gf, df)Steamed rice (v, gf, df)Thyme and garlic-roasted new potatoes (v, gf, df)


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FASHION YOUR OWN BUFFET


INCLUSIONS:


ANTIPASTO SELECTIONS (Select 3 dishes)

Bresaola (gf, df)Chilli and herb bocconcini (v, gf)Dips - beetroot, hommus, capsicum (v, gf, df)Grilled artichoke (v, gf, df)Grilled asparagus (v, gf, df)Grilled zucchini (v, gf, df)Herb infused fetta (v, gf)Hot smoked salmon (gf, df)Marinated eggplant (v, gf, df)Marinated olives (v, gf, df)Prosciutto (gf, df)Salami (gf, df)Stuffed capsicum (v, gf)Sun-dried tomatoes (v, gf, df)

SELECTION OF SALADS (Select 3 dishes)

Caesar salad with bacon and garlic croutonsCrisp garden salad with cherry tomatoes, cucumber, enoki mushrooms and fennel (v, gf, df)Greek salad with cucumber, olives and fetta (v, gf, df)Honey dressed asparagus and spinach salad with toasted walnuts and shaved pear (v, gf)Potato salad with fire-roasted capsicum and chorizo (gf, df)Roast pumpkin and brown rice salad with baby spinach and fetta (v, gf)Roasted Moroccan-spiced vegetable salad with couscous and mint yoghurt (v)San choi bao with chicken mince, hoisin sauce and fresh ginger (df)Soba noodle salad with citrus and wasabi dressing (v, df)Thai beef salad with cucumber, mint, coriander and sweet and sour dressing (gf, df)Vegetable spaghetti and smoked mackerel salad with lime dressing (gf, df)Young fennel salad with apple, baby spinach and walnuts (v, gf, df)

FASHION YOUR OWN BUFFET (Cont)

DESSERTS (Select 4 dishes)

Blueberry cheesecake tartletChocolate banoffee piesChocolate mousse (gf)Coconut panna cotta (gf)Coffee éclairEton mess (gf)Key lime pieLemon meringue tartletMango pavlova (gf)Mini cheesecakes with fresh berries (gf)Orange blossom éclairSalted caramel and chocolate brownieSalted chocolate tartletSeasonal fresh fruit platter (gf, df)Tiramisu cake


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FOOD SAFARI


SOUTH AFRICAN

Boerewors (sausage) with fire-roasted potatoes, corn cobettes and spicy tomato sauce (wk, df)Rainbow nation salad (v, gf, df)Assorted biltong (v, gf, df)Koeksister (sweet dough soaked in honey)

SINGAPORE

Live noodle station with beef, chicken, mushrooms, greens, spices and dressings (wk, df)Yum cha with shumai, shrimp dumplings and steamed BBQ pork bunsCalamari on sugarcane skewers and tamarind dressing (df)Dadar gulung pancakes filled with grated coconut palm sugar

INDIAN

Kachumber with tomato and cucumber salad (v, gf, df)Yellow vegetable dahl with peas (v, gf, df)Indian style potato curry with tomato and coriander (v, gf, df)Butter chicken with spiced flatbread, steamed rice and mango chutney (wk, gf)

UNITED KINGDOM

Leg of cow with herbed potatoes, roasted root vegetables, mustards and condiments (gf, df)Fish and chips with tartare sauce (wk)Banoffee pie with whipped creamEton mess with strawberries and rose petal-infused cream (v, gf)

BUFFET ENRICHMENTS

In addition to your chosen buffet (Minimum 30 guests)

Woombye Cheese Barrels $25 per personAward-winning selection of cheeses from the Sunshine Coast with house-made lavosh and assorted crackers, quince paste and seasonal dried fruit

Sanctuary Cove Grazing Table $30 per personWoombye cheeses, muscatels, dried figs, lavosh, cured meats, terrines and smoked seafood, charred vegetables, semi-dried tomatoes, vegetables chips, smoked eggplant dip and hommus

Gold Coast Seafood $30 per personMooloolaba King prawnsSydney Rock oystersSeasonal crabsIncludes a selection of condiments: lemon, vinegar and eschallots,tartare, cocktail, Thousand Island dressing, chilli, soy and ginger soy

Sushi & Sashimi $25 per personCrafted sushi, nigari and makiMarket-fresh sashimiGinger, soy, wasabi

Middle Eastern $25 per personChicken tagine with preserved lemon and oliveLamb kofta with pomegranate yoghurtCardamom and saffron riceIranian dates

Mexican $25 per personGrilled marinated chicken breast with vegetable fajitasSoft shell fried fish tacosGuacamole, sour cream and salsaPico de gallo, lime wedge and salad

Spit Roast (Minimum 50 guests) $12 per personHerb and garlic studded beef legORWhole suckling pig with red wine jus, apple sauce andTamborine Mountain fruit jam

InterContinental Chocolatier $30 per personHand-crafted trufflesChocolate popsChocolate coated strawberriesChocolate and dried fruits


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BEVERAGE PACKAGES

CLASSIC BEVERAGE PACKAGE (per person)

INCLUSIONS (please select one wine of each)

Sparkling Morgan’s Bay Sparkling Cuvee, Victoria De Bortoli Vivo Sparkling Cuvee, New South Wales

White Bimbadgen Semillon-Sauvignon Blanc, New South Wales Morgan’s Bay Chardonnay, Victoria

Red Bimbadgen Shiraz-Cab, New South Wales Rothbury Estate Cabernet Merlot, New South Wales

Beer Cascade Premium Light and Great Northern Lager

Other Soft drinks & juices

Pricing ½ Hour $231 Hour $332 Hours $413 Hours $494 Hours $57

PLATINUM BEVERAGE PACKAGE (per person)

INCLUSIONS (please select one wine of each)

Sparkling Bimbadgen Sparkling, New South Wales Redbank Emily Brut Cuvee, Victoria

White Bimbadgen Chardonnay, New South Wales Beaumont Semillon-Sauvignon Blanc, South Australian

Red Grant Burge Benchmark Shiraz, South Australia First Creek Botanica Cabernet- Sauvignon, New South Wales

Beer Cascade Premium Light and Great Northern Lager

Other Soft drinks & juices

Pricing ½ Hour $291 Hour $392 Hours $473 Hours $554 Hours $63


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BEVERAGES ON CONSUMPTION – BY VARIETAL

SPIRITS Price per nip

Beefeater Gin $9Absolute Vodka $9Havana Club Añejo 3 Años Rum $9Jim Beam Bourbon $9Chivas Regal Scotch $12

LIQUEURS Price per nip

Baileys $9Kahlúa $9Tia Maria $9Frangelico $9

BEER BottleLOCAL BEERBurleigh Brewing Co. Big Head No Carb Beer, Burleigh Heads, Queensland $9.5Stone & Wood Pacific Ale, Byron Bay, New South Wales $9.5Stone & Wood Green Coast Lager, Byron Bay, New South Wales $9.5

DOMESTIC BEERCascade Premium Light, Hobart, Tasmania $7.5Great Northern Original Lager, Cairns, Queensland $8.0Carlton Draught, Melbourne, Victoria $8.5Pure Blonde, Melbourne, Victoria $9.0Crown Lager, Melbourne, Victoria $9.0Lazy Yak Australian Pale Ale, Port Melbourne, Victoria $9.5

IMPORTED BEERPeroni Leggera, Rome, Italy $8.5Corona, Mexico City, Mexico $9.0Stella Artois, Leuven, Belgium $9.5Becks, Bremen, Germany $9.5


BEVERAGES ON CONSUMPTION

VARIETAL BottleSPARKLING WINE & CHAMPAGNE NV Bimbadgen Moscato, Hunter Valley, New South Wales $55Bimbadgen Sparkling Rose, Hunter Valley, New South Wales $55Bimbadgen Sparkling, Hunter Valley, New South Wales $55Dal Zotto Prosecco, King Valley, Victoria $60Chandon Brut NV, Yarra Valley, Victoria $70NV G. H. Mumm Grand Cordon, Reims, France $120House of Arras ‘Grand Vintage’, Derwent Valley, Tasmania $160NV Veuve Clicquot, Reims, France $185

WHITE WINEBimbadgen Semillon-Sauvignon Blanc, Hunter Valley, New South Wales $55Innocent Bystander Pinot Gris, King Valley, Victoria $60Devil’s Corner Pinot Grigio, Apslawn, Tasmania $65Amelia Park Chardonnay, Margaret River, Western Australia $65Henschke Peggy’s Hill Riesling, Eden Valley, South Australia $65Shaw & Smith Sauvignon Blanc, Adelaide Hills, South Australia $70

RED WINEBimbadgen Shiraz-Cab, Hunter Valley, New South Wales $55St. Hallet ‘Garden of Eden’, Barossa, South Australia $60Smith & Hooper ‘Reserve’ Merlot, Wrattonbully, South Australia $65Little Yering Pinot Noir, Yarra Valley, Victoria $65Mitchell ‘Sevenhill Vineyard’, Cabernet-Sauvignon, Clare Valley, South Australia $70Palacios Remondo ‘La Vendimia’ Tempranillo-Garnacha, Rioja, Spain $70

ROSÉ Pizzini ‘Rosetta’ Sangiovese Rosé, King Valley, Victoria $60 Rameau d’Or Rosé, Côtes De Provence, France $65


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NON-ALCOHOLIC BEVERAGES & OTHER REQUIREMENTS

SOFT DRINKS $5 per glass, $12 per jugCoca-ColaDiet CokeLemonadeLemon squashGinger ale

JUICE $5 per glass, $16 per jugOrangeApplePineapple

CORKAGEWINE ONLY $15 per personBEER AND WINE $25 per person

CASH BAR $500 per barIncludes set up and manning

STORAGE & REFRIGERATION $2.50 per person*

*Applies to guest supplied products (eg. bottled water)Large volumes may require additional storage facilities (eg. mobile cool room)Price on application.

ESKY HIRE $20 per Esky Should you wish to take beverages offsite we can provide an Esky with ice and pack your beverages.A $200 bond is required for all eskies.


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INTERCONTINENTAL SANCTUARY COVE RESORTSanctuary Cove, Manor Circuit, Hope Island QLD 4212P: 07 5530 1234 W: intercontinentalsanctuarycove.com

InterContinental Sanctuary Cove Resort would be delighted to work with you to further tailor your menu and specific requirements.

For further information, please contact our team on (07) 5501 9889 or [email protected].

banquet menu - intercontinental sanctuary cove...fashion your own boxed lunch 18 cocktail menu 20...

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