NEW YEAR'S EVE BUFFET MENU

SPENCER GRAND BUFFET

Selection of artisan breads served with oils, dips, and butter. Selection of sliced cold cuts and cured meats with pickles.

Platters of smoked and marinated seafood, mussels, and shrimp cocktail.

Fresh garden salad with radish, cucumber, tomato, pea shoots and soft-boiled eggs.

Roasted butternut and feta salad with dried cranberries, baby spinach and candied walnuts.

Heirloom tomato and Italian mozzarella salad with red onion and basil.

Potato salad with spring onion, free-range eggs, capers, and mayonnaise.

Chicken breast marinated in buttermilk with light Cajun spice, served with saffron aioli and

grilled scallion.

Wagyu beef brisket rubbed-up, hot smoked and slow roasted for 48 hours served with horseradish, sesame seeds and teriyaki sauce.

Slow roasted lamb shoulder with cranberries, rocket, cashews, goat cheese and beetroot.

Line-caught market fish served with a lime, chive, and paprika hollandaise sauce.

Roasted baby agria potatoes served with confit garlic and parsley. Aromatic rice pilaf.

Seasonal vegetables

tossed in olive oil and sea salt.

Selection of cheesecake and gateaux

Steamed date pudding

Fruit and berry trifle

Sliced seasonal melon and fruit

Christmas mince pies