Catering | Fork Buffet menus

All our cold fork buffets menus are prepared using only the freshest ingredients. All dishes have been designed for a stand-up buffet and can easily be eaten with a fork.

Silver: One chicken or fish option, a vegetarian option and one dessert choice
Gold: A choice of two main courses, a vegetarian option and two dessert choices
Platinum: A choice of three main courses, a vegetarian option and three dessert choices


Chicken: Chicken Caesar salad with parmesan shavings, Chicken and mango salad with a chilli lime dressing, Chicken avocado salad with a lemon and tarragon dressing, Char-grilled chicken salad with asparagus, green beans and pine nuts, Marinated chicken with a lime and coriander dressing, Chicken and mango with a light curry mayonnaise, Tarragon and thyme chicken salad, Honey and mustard-glazed chicken salad with pine nuts


Fish: Salmon, spinach, avocado and asparagus salad, Hot-smoked salmon, potato and watercress salad, Marinated king prawns with cucumber and mango salad with a light sweet chilli dressing, Smoked salmon and dill quiche, Darns of salmon with a crisp chilli topping or lemon and dill garnish


Beef, Ham and Lamb: Fillet of beef with horseradish sauce, Thai beef salad, Honey and mustard glazed gammon ham on the bone, Lamb, capsicum and cucumber salad


Vegetarian: Spinach, parmesan and gorgonzola tart, Savoury feta cheesecake, Goats cheese, asparagus and tarragon tart, Stilton, broccoli and sun-dried tomato quiche, Asparagus and cheese tart, Spinach, red pepper and cream cheese roulade


Salads: Herb salad with cherry tomatoes and feta, Strawberry and cucumber salad with a mint and honey dressing, Rocket herbed salad with parmesan shavings and balsamic dressing, Lemon couscous with butternut squash and sage, Chargrilled mediterranean vegetable couscous with a sun-dried tomato dressing, Green pesto rice salad with parmesan shavings


Desserts: Chocolate amaretti torte with fresh raspberries, Chocolate, orange and cardamon truffle torte, White chocolate cheesecake with a blueberry sauce, Tarte au citron with a compôte of summer fruits, Apricot and pistachio pavlova (seasonal), Tropical fruits in a lemon grass syrup