Day Delegate Packages includes:

• Up to 4 hours room hire
• Electronic white board
• Data projector and electronic screen
• Lectern and microphone
• International notepads and pens
• Onsite parking
• On Arrival Fresh whole fruit bowl
• Freshly brewed coffee & tea selection
• Morning Tea - Chef’s selection of four morning tea options with refreshments
• Working Lunch with refreshments served in your conference
• Room or break-out area

Conference Lunch Package includes:

• Served in your meeting room or break out area
• Choice of Chef’s selection gourmet sandwiches including vegetarian options on turkish bread, wraps or traditional bread
• Fresh seasonal fruit platter
• Freshly brewed coffee, selection of premium teas and juices

Conference Dinner Menu Includes:

Entrée:

• Caramelised onion and fetta tart with a rocket, cherry tomato and radish salad dressed with white balsamic dressing
• Crispy pork belly with pea puree heirloom baby carrots and apple broth
• Chorizo, olive, semi dried tomato and spinach fusilli
• Twice cooked pig jowl (pork cheeks) with cauliflower puree, crispy leek and cranberry reduction
• Basil and parmesan gnocchi with beef ragout
• Warm Thai beef salad served with soba noodles and crisp julienne Asian slaw, minted coriander and chilli
• Chicken roulade with green beans and walnut butter
• Dijon and herb crusted lamb cutlets with pea puree, roasted brussel sprouts and red wine

Main:

• Gremolata crusted chicken breast with kipfler potatoes, roasted cherry tomatoes, asparagus and lemon butter sauce
• 4 point rack of lamb with a medley of roasted vegetables, pumpkin puree, chard and red wine jus
• Sous vide butternut pumpkin, lentils, charred broccoli, endive and cauliflower puree dressed with blue cheese aioli
• Roasted pork belly, green vegetables, kipfler potatoes, red wine jus and apple compote
• Eye fillet with potato rosti, charred asparagus, dehydrated olive dust and red wine jus
• Lamb back strap with lentil dahl, buttered broccolini and beans topped with a lemon, mint and cumin yoghurt
• Beef Sirloin topped with caramelised onion butter, kipfler potatoes and asparagus
• Chicken, semidried tomato and basil pesto spaghetti with dehydrated olive dust
• Snapper fillet with Asian vegetable salad and tom kai gai sauce

Dessert:

• Chocolate mille feuille- chocolate mousse layered between puff pastry sheets topped with almond praline and chocolate dusting
• Coconut tapioca with mango sorbet and drizzled with lime syrup
• Red velvet layered cake with raspberry glaze, raspberry gel, Chantilly cream, blueberries and dehydrated raspberry dusting
• Blueberry and white chocolate pudding with blueberry compote and house made vanilla bean ice cream
• Vanilla and yoghurt mascarpone with shiraz poached pear
• Biscotti and fromage d’affinois
• Whole baked pink lady apple crumble with house made cinnamon ice cream
• Chocolate hazelnut torte with whipped cream, roasted hazelnut and toffee shard
• Flourless chocolate cake with fresh berries and house made banana sorbet