Apr 1, 2018 - Pan-roasted Saltbush Lamb Saddle braised puntarelle, lamb jus. Sous-vide Chicken Leg rice pilaf, suprême
Easter Sunday Buffet Brunch 1 April 2018 First Seating: 108 ++ per person | 58 ++ (children 6-12 years old) (10am, 10.15am, 10.30am, 10.45am) Second Seating: 128 ++ per person ** | 58 ++ (children 6-12 years old) **
Includes a glass of Boizel Champagne or a Hendrick's Gin & Tonic
(12.30pm, 12.45pm, 1pm, 1.15pm, 1.30pm) Includes free flow soft drinks & juices
Carving Station
Live Station
Seafood Bar
Eggs Any Style
Maine Lobster
English Breakfast Bar
Sakoshi Oysters
Shorthorn Côte de Bœuf
Appetisers Prosciutto di Parma & Cantaloupe
Truffle Mushrooms, Mache & Endives
Beef Tataki, Pickled Daikon, Scallions
Classic Caprese Salad
Grilled Zucchini, Mint & Feta
Smoked Duck Waldorf Salad
Bacon Potato Salad
Mesclun Salad
Mains from the Kitchen Pan-roasted Saltbush Lamb Saddle
Pan-seared Fjord Trout
braised puntarelle, lamb jus
blue mussels, lemon caper sauce
Sous-vide Chicken Leg
Arancini
rice pilaf, suprême sauce
tomato coulis, chicory, parsley crème fraîche
Mains for Little Ones Tomato & Meatballs Conchiglie
Poached Barramundi & Lemon Butter
Rösti & Honey-baked Ham
Desserts Macarons
Pistachio & Strawberry Verrine
Cream Cheese Crumble
Vanilla & Chocolate Mousse
Easter Cookies
Assortment of Mini Cupcakes
Wines Boizel Brut Réserve NV, Epernay 108++ Devaux "Cuvée D", M.V., Côte des Bar 128++ Devaux Cuvée Rosée MV, Côte des Bar 145++
