BR EA KF AS T M EN U

B U FF E T

HI L TO N B UF F ET B R E AK F A ST
Minimum of 15 persons:

HI L TO N B U F F ET B R EA K F A S T - CO L D IT EM S

Fresh orange juice or apple juice
Freshly brewed coffee and
selection of tea
Freshly sliced fruit
Assorted garden greens
Selection of four (4) cereals with
full-cream and skim milks
Freshly baked Danish pastries, croissants
and doughnuts
House-made breads and rolls
Toast with margarine, butter, nutella,
jams and marmalades
Butcher platter of ham,
turkey and salami
Local and imported cheeses

HI L TO N B UF F ET B R E AK F A ST - H O T I T EM S

Scrambled farm-eggs Sautéed spinach Buttermilk pancakes with

maple syrup
Lightly smoked back-bacon Sautéed tomatoes
Grilled chicken sausages Sautéed mushrooms
Baked bean cocottes Olive roast potatoes

HI L TO N B UF F ET B R E AK F A ST - O PT I ON S T O R E P L AC E A B O V E HO T IT EM S

Boiled eggs Streaky crisp pork bacon Hash brown potatoes

Spanish omelets Roast honey glazed ham French toast
Oriental scrambled eggs with tomatoes Grilled pork and veal sausage Blueberry pancakes
and feta cheese
Breakfast steaks with fried Porridge
onion and gravy

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 BR EA KF AS T M EN U
CO NT IN E N TA L

CON T IN EN TA L B R E A K F A S T S
Set on table or served as buffet (minimum 15 persons for buffet):
Additional spend required for upgrade to Executive Continental Breakfast.

CON T IN EN TA L B R E A K F A S T

Fresh orange juice or apple juice
Freshly brewed coffee and
selection of teas
Freshly sliced fruit
Variety of yoghurts
Selection of four (4) cereals with
full-cream and skim milks
Freshly baked Danish pastries and muffins
Toast with margarine, butter, nutella,
jams and marmalades
House-made breads and rolls

EX E CU T IV E CO NT IN EN T AL B R E A KF A ST

Smoked Atlantic salmon Selection of hams and cold cuts Local and imported cheeses

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 BR EA KF AS T M EN U
PLA TE D

PL A T E D H EA RT Y B R E A K F A ST S
Continental items set on table, select ONE hot menu option to be served to table:

CON T IN EN TA L IT EM S (S E T O N T AB L E)

Fresh orange juice or apple juice Freshly sliced fruit House-made breads and rolls
Freshly brewed coffee and Freshly baked Danish pastries and muffins Margarine, butter, nutella,
selection of teas jams and marmalades

H OT P LA T E D - O PT IO N 1

Scrambled eggs with chives on Grilled veal sausages Marinated mushroom

toasted sourdough bread
Semi-dried roma tomato Olive roasted potato
Smoked back bacon

H OT P LA T E D - O PT IO N 2

Poached eggs on toasted muffin Grilled season green vegetable Hash brown potatoes
with Hollandaise sauce and scallions
Rocket leaves
Fillet of lightly smoked Cherry tomato
Tasmanian sea trout

H OT P LA T E D - O PT IO N 3

Corn fritters with honey sauce Back bacon Olive roasted chat potatoes and
peppers
Veal chipolata

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 BR EA KF AS T M EN U
PLA TE D

PL A T E D H EA RT Y B R E A K F A ST S
Continental items set on table, select ONE hot menu option to be served to table:

H OT P LA T E D - O PT IO N 3

Corn fritters with honey sauce Back bacon Olive roasted chat potatoes and
peppers
Veal chipolata

H OT P LA T E D - O PT IO N 4

Spinach omelet Seasonal green vegetable Semi-dried tomatoes

Grilled eggplant with tofu Hash brown potatoes

H OT P LA T E D - O PT IO N 5

Tian of sautéed spinach Hash brown potatoes Seasonal green vegetable

Semi-dried tomatoes Grilled eggplant with feta cheese

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 BR EA K M E N U
MO RN I N G / A F TE R N O ON
CO FF E E A ND T E A B R E A K
Fresh orange and apple juice, brewed coffee and selection of tea

FO O D B R E A K IT E M S
Standard break items
Deluxe break items
Additional spend required for deluxe break items.

ST AN D AR D B R E AK I T EM S

Vanilla and chocolate éclairs Caramel slice Pear and rhubarb crumble

Date and walnut cake Hilton banana bread Strawberry and vanilla tart

Passion fruit cheesecake Flourless orange slice (GF) Passion fruit tart

Lamington Chocolate brownie Apple crumble tart

Chocolate mousse tart Chocolate muffins Fruit Danishes

Lemon meringue tart Sliced seasonal fruit platter Portuguese tarts

Whole seasonal fruit Vegetable crudités served with Scones with vanilla cream
hummus and baba ganoush dips and jam

D EL UX E B R E A K I T EM S

Vanilla and chocolate financier
Caramel royal
Croustillant chocolate
Caramel pear slice
Coconut pineapple tart
Normandy apple slice
Italian coffee walnut slice
Mini mousses
Bitter chocolate raspberry tart
Coffee macaroon
Smoked salmon quiche
BBQ pork puffs
Herbed sausage rolls with tomato sauce
Mini ham and cheese croissant
Assorted finger sandwiches – 3 per person

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 BR EA K M E N U
MO RN I N G / A F TE R N O ON

T HE M E D B R E A K
All served with fresh orange and apple juice, brewed coffee and selection of tea:

T HE M E D B R E A KS

Red Apple and vanilla pie and Pear marmalade filled doughnuts Honey and almond cake and
assorted cookies and sultana whirls honey cookies

Green Apple mini crumbles and Banana and yoghurt bread and Chocolate dipped fruit skewers,
assorted Danish assorted sweets chocolate cake and hot chocolate

Orange cookies and pure butter Almond croissants, mini almond Walnut croquant and chocolate
croissant tartlets and sparkling lemon water and walnut cake

Ginger and apple crumble with Cinnamon and nutmeg cookies Chocolate and Vanilla éclairs
lime bruleé with assorted tramezzini sandwiches with bitter chocolate cake

Coconut cookies and pina colada Pistachio croquant with assorted

flavoured yoghurt with pineapple Oriental pastries with rose water

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 LU NC H ME N U
WO R KI N G LU NC H

D AY D E L EG A T E W OR KIN G L UN C H
Minimum of 15 guests required for Working Style Buffet Lunches.
Working Style Buffet Lunches are used for Daily Delegate Packages.

Designed by our Executive Chef, our rotational Working Lunches help to enhance your meeting experience and provide a balance of options.
The below is a sample menu of the structure you can expect to see which include bread items with a selection of fillings, hot food, salads, petit four
desserts and beverages.
All Working Lunches are served with Chef Selection garden salad and salad of the day and petit four desserts, as well as fresh orange and apple
juice, selection of soft drinks, brewed coffee and selection of tea.

SAM PL E M EN U 1

Roast beef and horseradish
(on bread item)
Chicken and avocado (on bread item)
Tomato and haloumi bruscetta (V)
Char sui chicken stir fry with fried rice, shallots Chef selection petit four desserts
and coriander
Freshly filtered coffee and selection
Chef selection garden salad of tea
Salad of the Day

SAM PL E M EN U 2

Roast pork and cinnamon apple sauce Seafood skewers with creamy white Chef selection petit four desserts
(on bread item)
Chef selection garden salad Freshly filtered coffee and selection
Tandoori chicken in paratha of tea
Salad of the Day
Mushroom and ricotta
(on bread item) (V)

SAM PL E M EN U 3

Chicken mayonnaise and bacon Beef stroganoff served with pilaf rice Petit fours
(on bread item)
Garden salad Freshly brewed coffee and selection
Moroccan chicken wraps of teas
Salad of the Day
Pumpkin, feta and spinach Selection of soft drinks and juices
(on bread item) (V)

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 LU NC H ME N U
SI T D O W N LU NC H

SI T D OW N L UN C H
Sit down lunches served with assorted bread rolls and freshly brewed coffee and selection of tea with chocolates
Two (2) and Three (3) Course selection available
Alternate drop (select additional items per course) available for extra charge

EN TR É E

Pumpkin and ricotta ravioli, spiced
pumpkin salsa and rosemary infused
cream sauce (V)
Prawn and crab, toasted sushi rice,
laksa mayonnaise and cucumber ribbon
salad (GF, LF)
Venison carpaccio with a citrus and
spice rub, shaved parmesan, mini
croutons, horseradish cream and baby
capers
Smoked salmon and prawn crepe, cherry Slow braised soy and marmalade
tomato and baby caper salsa and sun-dried braised pork belly, lemon
tomato mayonnaise (LF) mayonnaise, cucumber relish salad
(LF)
Tandoori chicken, pineapple salsa and
pappadums (GF) Grilled lamb cutlets (2) with
Mediterranean grilled vegetable
ratatouille and balsamic reduction
(GF)
Spinach and ricotta cannelloni, slow
braised tomatoes, rocket and shaved
parmesan (V)

M A IN

Herb crusted salmon, crushed white
beans, ricotta ravioli and slow braised
tomatoes
Wagyu slow braised 5 spices, creamy
mash, seasonal vegetables served with
braising sauce
Market fish, citrus risotto, seasonal
vegetables, lemon herb beurre blanc (GF)
Mediterranean roulade, quinoa tabouli,
rocket and tomato relish (V, VE)
Chicken breast stuffed with chorizo,
peppers and mozzarella on corned
polenta, mushroom ragu and wilted
greens, mushroom jus (GF)
Beef fillet, potato gratin, jamon crumbs,
Chicken breast marinated in harrisa
spices, lemon scented quinoa, grilled
vegetables and slow braised tomatoes
(GF, LF)
Chimichurri marinated lamb loin, sweet
potato mash, seasonal vegetables and
red wine jus (GF)
seasonal vegetables and red wine jus

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 LU NC H ME N U
SI T D O W N LU NC H

SI T D OW N L UN C H
Sit down lunches served with assorted bread rolls and freshly brewed coffee and selection of tea with chocolates:
Two (2) and Three (3) Course selection available
Alternate drop (select additional items per course) available for extra charge

D E SS E RT

White chocolate and Baileys charlotte Apple and rhubarb crumble, berry coulis, Chocolate fondant with caramel
with a coffee center, served with run mascarpone and fig ice-cream popcorn, chocolate pebbles and
caramel sauce and espresso ice- salted caramel ice-cream
cream Spiced chocolate cake, vanilla chocolate
macaroon, aniseed chocolate truffle and chili Individual cheese platters,
Mango and coconut bavaroise, chocolate mousse, sour cherry compote assortment of three cheeses,
mango coulis and vanilla bean ice- muscatel grapes, quince paste, nuts
cream and crackers

Opera Cake - layers of hazelnut Petite fours platter to share on the

biscuit, coffee cream and chocolate table, selection of mini treats
ganash, chocolate sauce and hazelnut designed to be shared
ice-cream

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 LU NC H ME N U
BOX ED L U NC H

LU NC H B OX E S
Deluxe or Executive Lunch Box Available

D EL UX E L UN CH B O X

1 sandwich or wrap Piece of seasonal fruit Bottle of 600ml water or 250ml juice
Chocolate

EX E CU T IV E L UNC H B OX

1 sandwich or wrap Mini salad or dessert Chocolate

Piece of season fruit Chocolate Bottle of 600ml water or 250ml juice

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 DIN N E R M E N U
SI T D O W N D IN N E R

SI T D OW N DI NN ER
Sit down dinners are served with assorted bread rolls and freshly brewed coffee and selection of tea with chocolates:
Two (2) and Three (3) Course selection available
Alternate drop (select additional items per course) available for extra charge

EN TR É E

Pumpkin and ricotta ravioli, spiced
pumpkin salsa and rosemary infused
cream sauce (V)
Prawn and crab, toasted sushi rice,
laksa mayonnaise and cucumber ribbon
salad (GF, LF)
Venison carpaccio with a citrus and
spice rub, shaved parmesan, mini
croutons, horseradish cream and baby
capers
Smoked salmon and prawn crepe, cherry Slow braised soy and marmalade
tomato and baby caper salsa and sun-dried braised pork belly, lemon
tomato mayonnaise (LF) mayonnaise, cucumber relish salad
(LF)
Tandoori chicken, pineapple salsa and
pappadums (GF) Grilled lamb cutlets (2) with
Mediterranean grilled vegetable
ratatouille and balsamic reduction
(GF)
Spinach and ricotta cannelloni, slow
braised tomatoes, rocket and shaved
parmesan (V)

M A IN

Herb crusted salmon, crushed white
beans, ricotta ravioli and slow braised
tomatoes
Wagyu slow braised 5 spices, creamy
mash, seasonal vegetables served with
braising sauce
Market fish, citrus risotto, seasonal
vegetables, lemon herb beurre blanc (GF)
Mediterranean roulade, quinoa tabouli,
rocket and tomato relish (V, VE)
Chicken breast stuffed with chorizo,
peppers and mozzarella on corned
polenta, mushroom ragu and wilted
greens, mushroom jus (GF)
Beef fillet, potato gratin, jamon crumbs,
Chicken breast marinated in harrisa
spices, lemon scented quinoa, grilled
vegetables and slow braised tomatoes
(GF, LF)
Chimichurri marinated lamb loin, sweet
potato mash, seasonal vegetables and
red wine jus (GF)
seasonal vegetables and red wine jus

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 DIN N E R M E N U
SI T D O W N D IN N E R

SI T D OW N DI NN ER
Sit down dinners are served with assorted bread rolls and freshly brewed coffee and selection of tea with chocolates:
Two (2) and Three (3) Course selection available
Alternate drop (select additional items per course) available for extra charge

D E SS E RT

White chocolate and Baileys charlotte Apple and rhubarb crumble, berry coulis, Chocolate fondant with caramel
with a coffee center, served with run mascarpone and fig ice-cream popcorn, chocolate pebbles and
caramel sauce and espresso ice- salted caramel ice-cream
cream Spiced chocolate cake, vanilla chocolate
macaroon, aniseed chocolate truffle and chili Individual cheese platters,
Mango and coconut bavaroise, chocolate mousse, sour cherry compote assortment of three cheeses,
mango coulis and vanilla bean ice- muscatel grapes, quince paste, nuts
cream and crackers

Opera Cake - layers of hazelnut Petite fours platter to share on the

biscuit, coffee cream and chocolate table, selection of mini treats
ganash, chocolate sauce and hazelnut designed to be shared
ice-cream

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 DIN N E R M E N U
HI LT O N B U FF E T D I N N E R

HI L TO N B UF F ET D INN E R
Minimum of 25 guests required.
Buffet dinners are served with freshly brewed coffee and selection of tea with chocolates.

A PP E TI Z ER an d S A L A DS

Smoked salmon with onions and
capers (GF)
Beef tartar with condiments
Chicken salad with rice noodles
Poached shrimp in a martini glass with aioli Freshly baked breads and rolls
cream
International and local cheese board
Seafood salad with lemon and parsley
Wild mushroom cream with bread
Vitello Tonnato with anchovies and capers croutons (GF, V)

Salad bar with dressings and condiments

M A IN C O UR S E

Piglet loin tournedos with apple compote Braised duck with cherries Seasonal vegetables (GF, V, LF)

Breaded salmon fillet with horseradish Pilaf rice with saffron and pine nuts (GF, Potato gratin (GF, V)
sauce V)

Baked lasagna with meat ragout and

parmiggiano cheese

D E SS E RT

Display of cake and pastries Baked apple with vanilla sugar and Sacher torte
sultanas
Black forest cake Fruit salad with whipped cream
Fruit cake with rum

Warm pancakes filled with sweetened

nuts

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 COC KT AI L M E N U
PE R PI EC E C OC KT AI L FO OD
Caramalised onion jam and goats
cheese filoettes (C, V)
Mini vegetarian spring roll (H, V, VE,
LF)
Assorted wraps (C, LF)
Assorted quiche (C)
Tandoori chicken and mango chutney
tartlet (C)
Blue swimmer crab cake with lime, chili
and coriander mayonnaise (H, LF)
Butter chicken Punjai samosa, minted
yoghurt dip (H)
Mini steamed BBQ pork buns (H, LF)
Mini fillet beef burger with tomato
jam (H, LF)
Mini prawn cocktail with avocado mousse
(C, GF, LF)
Mini vanilla slice (C, V)
Chocolate dipped crème puff (C, V)
V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)
CO CK T AI L F OO D M E NU
Priced per piece as per below pricing tiers.
P ER PI E C E - B IT E S IZ E
Mini vegetarian samosa, yoghurt riata (H, V, Salt and pepper squid, sweet chili
VE, LF) and lime dipping sauce (H, LF)
Prawn shot with tom yum center,
lemon aioli dipping sauce (H)
P ER PI E C E - C L A SS IC
Beef tartare with truffle oil and Spinach and ricotta arancini (H, V)
horseradish crème fraiche (C)
Bolognaise arancini served with tomato
Smoked salmon mousse on bellinis with relish (H)
salmon pearls (C)
Sushi, assorted flavours available (C, LF, V)
P ER PI E C E - G O URM E T
Coconut crusted prawns and green curry Toasted polenta with corn salsa (C, GF)
dipping sauce (H, V)
Seared scallops and cucumber and tomato
Cumin and coriander spiced lamb kofta (C, GF) salsa
with sumac yoghurt (H)
Assorted wraps (C, LF)
P ER PI E C E - SUB S T ANT I AL
Tempura soft shell crab, Japanese style Mini fish and chips with tartare sauce (H,
mayonnaise (H, LF) LF)
Shawarma style lamb, minted yoghurt Herb crusted salmon with lemon and dill
salad in soft tortilla (H) cream cheese (H)
Pumpkin and feta pide (H, V)
P ER PI E C E - S W E ET S
Mini strawberries and cream roll (C, V) Chocolate truffles (C, GF, V)
Mini caramel slice (C, V) Macaroons (C, V)
 SH AR ED M E N U
PLA TT E R M E N US

PL A TT E R M EN U S
Each platter is suitable for 6 persons.

S EL E CT FR OM B E L O W

Dip Platter Burger Platter Cheese Platter

Chef selection of Artisan style breads and 4 mini steak burgers, 4 cajun chicken Selection of Australian cheeses served
dips (hummus, olive tapenade, avocado, burgers, 4 beer batter fish burgers – with dried fruit, quince paste, nuts, honey
eggplant) served with fries and tomato sauce comb and assorted crackers

Antipasto Platter Bar Snack Platter Petit Four Platter

Marinated vegetables, olives, feta, two 10 prawn twisters, 10 squid rings, 10 Chef selection of 5 mini treats (3 pieces of
dips and assorted cold cuts onion rings, 10 crumbed prawns, 10 each variety)
vegetarian spring rolls

Sandwich Platter - $55.00

Selection of mini sandwiches and wraps Skewer Platter
6 garlic prawn, 6 chicken satay, 6 seared
beef and red wine sauce – served with
prate bread and papadums

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)

 BEV E RA G E M E N U
BEV E RA G E PAC K A GE S

B E V ER AG E P AC K AG E S
All beverage packages are served with mineral water, orange juice and a selection of soft drinks.
1hr, 2hr, 3hr, 4hr or 5hr packages available

B E V ER AG E P AC K AG E 1

Bay of Stones Sparkling Bay of Stones Shiraz Boag’s Draught beer

Bay of Stones Sauvignon Blanc Hahn Premium Light beer
OR
Bay or Stones Chardonnay

B E V ER AG E P AC K AG E 2

Johnny Q Sparkling 30 Mile Shiraz Boag’s Draught beer

OR
30 Mile Sauvignon Blanc Hahn Premium Light beer
30 Mile Cabernet Sauvignon
OR
30 Mile Chardonnay

B E V ER AG E P AC K AG E 3

Johnny Q Sparkling Johnny Q Shiraz Boag’s Draught beer

OR
Johnny Q Semillon Sauvignon Blanc Hahn Premium Light beer
Johnny Q Cabernet Sauvignon
OR
Johnny Q Chardonnay

B E V ER AG E P AC K AG E 4

Selection of soft drinks Selection of juice Sparking and still mineral water
Corkage and service of BYO beverages

V Vegetarian/ GF Gluten Free/ VE Vegan/ LF Lactose Free/S Sustainable (local ingredients)