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the banquet menu

a treasury heritage hotel function

There’s nothing quite like it


Sophisticated, outstanding service, heritage listed

surroundings and exquisitely prepared and presented

cuisine – just some of the reasons why there’s nothing

quite like a Treasury Heritage Hotel function.


contents

breakfast

morning & afternoon tea

working lunches

high tea

dips & platters

cocktail menu

buffet menu

seated menu alternate service

private dining

4

6

8

10

11

12

14

16

18

(V) Vegetarian

3


eakfast

• continental breakfast •

$29.50 per person

Served buffet style

Chilled fruit juice

Freshly sliced seasonal fruit platter

Assortment of cereals, grains and bran

Croissants, danish pastries, toast with preserves

Selection of yoghurts

Freshly brewed coffee and a selection of teas

Minimum of 20 guests

4


eakfast

• cooked breakfast •

$50.00 per person

Please select one option from the following hot breakfasts:

Two eggs per person (poached, scrambled or fried),

bacon, tomato, mini sausages and hash browns

Leg ham on ciabatta with asparagus, poached eggs and hollandaise sauce

Scrambled eggs on english muffins with smoked salmon and chives

Vegetarian omelette with slow roasted tomatoes and balsamic mushrooms

All cooked breakfasts are accompanied with the following buffet style:

Fresh orange juice

Freshly sliced seasonal fruit

Assortment of cereals, grains and bran

Croissants, danish pastries and freshly baked brioche with preserves

Fruit yoghurts

Freshly brewed coffee and a selection of teas

Minimum of 20 guests

5


morning and afternoon tea

• classic option •

$11.00 per person

Freshly brewed coffee and a selection of teas with two options from the following:

Home style cookies

Mixed muffins

Banana bread

Lamingtons

Carrot and walnut cake

House baked scones with conserve and chantilly cream

Caramel and macadamia tarts

Pastry chef’s creation of the day

Assorted finger sandwiches

6


morning and afternoon tea

• enhanced option •

$14.00 per person

Freshly brewed coffee and a selection of teas with two options from the following:

French pastries and petit fours

Lemon tarts

Opera slice

Tiramisu

Mille fueille

Mini chocolate éclairs

A selection of Australian cheeses, with native fruits, crackers and lavosh

Sultana scones with cream and conserve

Quiche filled with smoked salmon, dill and mascarpone

Quiche filled with semi dried tomato, smoked bacon and basil

Minimum of 20 guests

7


working lunches

• standard options •

$40.00 per person

Option 1: Monday/Thursday

Open sandwich with tomato, pastrami, pesto and crumbled feta

Mini baguette, turkey, avocado and cranberry

Finger sandwich with roast tomato, cream cheese and capers (V)

Sausage rolls with tomato chutney

French pastries

Option 2: Tuesday/Friday/Sunday

Open sandwich with roast beef, chutney and rocket

Finger sandwiches with brie, roasted tomato and pesto (V)

Rolled soft grain tortilla with tuna, olive and egg

Mini pies

Chocolate brownies

Option 3: Wednesday/Saturday

Finger sandwiches with chicken, brie, roasted peppers and pesto (V)

Open sandwich on country style bread with smoked salmon,

cream cheese and capers

Mini baguette with egg, asparagus and herb mayonnaise (V)

Individual quiches

Chefs selection of pastries

All options served with:

Fresh fruit platter

Cheese platter

Chef’s selection of pastries

Soft drinks

Orange juice

Freshly brewed coffee and a selection of teas

All sandwich options can be served on gluten free bread if requested.

Minimum of 20 guests

8


working lunches

• enhanced option •

$49.00 per person

Please select 4 hot buffet dishes from the following:

Braised veal with creamed mushrooms and mash

Creamy prawn curry with fried rice

Singapore noodles with baby shrimp, chilli and cashews or vegetarian option

Mongolian lamb with egg noodles

Ravioli of spinach and ricotta, roasted capsicum sauce with vegetables (V)

Beef and pepper ragout with parsley potato mash

Sweet and sour chicken with steamed rice

Home made beef lasagne

All options served with:

Garden salad, bread rolls, fresh fruit, cheese platter,

chocolate brownies, French pastries

Soft drinks, orange juice

Freshly brewed coffee and a selection of teas

Minimum of 20 guests

9


high tea

• high tea menu •

$35.00 per person

Served on tiered stands

Finger Sandwiches

Smoked salmon and crème fraiche

Tuna and cucumber

Beef with horseradish

Cheese and Spanish onion (V)

Mini quiches

Smoked salmon and brie

Tomato and Persian feta (V)

Pastries

Fruit tartlets

Assorted pastries

Belgium chocolates

Scones with jam and cream

Freshly brewed coffee and a selection of teas

10


dips & platters

• cold selection of dips •

$6.00 per person

Please select 2 from the following:

Pumpkin and cashew

Roasted capsicum and caramelised onion

Roast tomato and olive tapenade (V)

Baked eggplant, lemon and cream cheese (V)

Blue cheese and onion (V)

Avocado, chilli and sour cream (V)

Smoked salmon, dill and peppercorn (V)

Tzatziki (V)

All served with lavosh, sour dough crostinis and tortilla chips and marinated olives

• antipasto platter •

$12.00 per person

Please select from the following (subject to market availability):

Semi dried tomatoes

Mixed olives

Grilled egg plant

Grilled capsicum

Artichokes

Grilled pumpkin

Grilled zucchini

11


cocktail menu

• canapés hot •

$4.00 each

Persian feta and grilled vegetable quiche (V)

Steamed prawn dumplings with soya sauce

Risotto and buffalo mozzarella fritters with smoked tomato dip (V)

Tempura prawns with honey sesame dip

Thai fish cakes with coriander and green chilli

Spinach and onion pakora with minted yoghurt dressing (V)

Peking duck won ton

Beef and burgundy pie

Handmade spring rolls with sweet chilli sauce (V)

Lamb samosa cucumber riata

• deluxe hot option •

$5.00 each

Crab net spring roll with ginger compote

Tomato consommé with cervise scallops

• canapés cold •

$4.00 each

Smoked salmon, sour cream blinis with dill and capers

Grilled bruschetta, smoked lamb and minted labna

Pumpkin fritters with roast beef and caramelised onion

Assorted nori rolls with soy sauce

Rice paper rolls with Vietnamese dipping sauce

(to include prawn, chicken and vegetable)

Walnut and parmesan crackers, cream cheese and figs (V)

Goat’s cheese tartlet with semi roasted tomato and basil (V)

Oyster shots with Asian vinaigrette (GF)

Chilled prawns with tomato gazpacho, basil and chilli (GF)

Moroccan chicken with hummus on lavosh

12


cocktail menu

• deluxe cold canapés •

$5.00 each

Mirin cured scallops, wakame and cucumber

Fresh asparagus wrapped in prosciutto with truffled egg (GF)

• dessert canapés •

$4.00 each

Caramelised macadamia tart

Lime tartlet

Chocolate and raspberry gateaux

Vanilla cheesecake

Almond and cherry friands

Petit apple tart tatin

• deluxe dessert canapés •

$5.00 each

Fruit skewers with honey yoghurt

Chocolate mousse with brandy snap basket

Minimum of 5 per person or $20.00 per person

13


uffet menu

• standard buffet •

$75.00 per person

Petite house baked breads

Sugar glazed leg ham with mango chutney

Platters of cured meats and antipasto selection

Tandori chicken with yoghurt

Mussels with Thai vinaigrette

From the heat

Twelve-hour slow-roasted rib of beef with a red wine jus

Baked pork loin with baked apples and sultanas

Parmesan crusted chicken with a tomato relish and grilled cheese

Pan seared rock ling with a gremolata dressing

Penne pasta with spinach, olives and parmesan (V)

Potato bake with cream, garlic and chive (V)

Panache of vegetables with herb butter (V)

Salads

Potato salad with capers and fried onion (V)

Cous Cous with Spanish onion, mint and olive oil (V)

Mediterranean salad with feta, kalamata olives, cherry tomatoes and beans (V)

Seasonal green salad with honey balsamic (V)

Home style coleslaw (V)

Dessert

Selection of house baked pastries and cakes

Australian farmed cheeses with native fruits and red onion confit

An array of seasonal tropical fruit

Warm chocolate pudding with berry compote

Freshly brewed coffee and a selection of teas

Minimum 30 guests

14


uffet menu

• deluxe buffet •

$90.00 per person

Moreton Bay bugs

Smoked salmon

Pacific oysters

Medium prawns

Marinated mussels

Sour dough breads with dips and anti pasto

Salads

Potato salad with capers and fried onion (V)

Cous Cous with Spanish onion, mint and olive oil

Mediterranean salad with feta, Kalamata olives, cherry tomatoes and beans (V)

Seasonal green salad with honey balsamic (V)

Home style coleslaw

From the heat

Twelve-hour slow-roasted rib of beef with a red wine jus

Baked pork loin with baked apples and sultanas

Roasted turkey breast with sour cherry jus

Pan seared rock ling with a gremolata dressing

Veal osso bucco with soft polenta and broccolini

Spinach and ricotta ravioli with an olive and tomato sauce

Potato bake with cream, garlic and chive (V)

Panache of vegetables with herb butter glace (V)

Desserts

Selection of house baked pastries and slices

Australian farmed cheeses with native fruits and red onion confit

Assorted gateaux, tortes with seasonal berries and chocolate fondue

Apple berry crumble with vanilla cream

Trifle with genoise sponge, sherry macerated fruits.

Warm crepes filled with berries and custard

An array of seasonal tropical fruit

Selection of infused teas and freshly brewed coffee

Petit fours and chocolates

Minimum 30 guests

15


seated menu

Alternate Service

• soups •

Sweet corn, white bean and thyme (V)

Curried parsnip soup with parsnip chips (V)

Potato and leek soup with smoked ham (V)

Pumpkin veloute with cream and chives (V)

• entrées •

Smoked salmon tartar, avocado salad, potato tuile and gazpacho

Natural oysters, nam jim dressing and lime

Chicken and pistachio terrine, sweet basil and cranberry jelly

Smoked lamb, yoghurt balls and cucumber

Leek and blue cheese tart, rocket and pine nut dressing (V)

Mediterranean vegetables, mozzarella and basil dressing (V)

• main courses •

Pork cheeks, green olive white bean ragout

Chicken involtini, mushroom duxelle, brussels sprouts, almonds,

anna potato and jus gras

Oxtail pie, balsamic shallots, cauliflower coulis, oyster mushrooms and sauce verde

Roast spatchcock, puy lentils, currants, pine nut and herb salad

Harrisa spiced snapper, semi dried tomato cous cous, and saffron yoghurt dressing

Twelve-hour slow-roasted rib fillet, field mushroom, spinach and béarnaise sauce

Chef’s selection of potatoes and seasonal vegetables served with main meals

16


seated menu

Alternate Service

• dessert •

Vanilla panna cotta, Grand Marnier macerated strawberries on a sable base

Tia Maria brulée, macadamia crackling, espresso ice cream

Chilli chocolate mousse, watermelon and mint salsa, white chocolate sorbet

Tiramisu biscotti Kahlua anglaise and truffled almonds

Coconut and gingerbread cheese cake grilled pineapple and strawberries

Baked brie wrapped in filo, macerated pears, frozen apricot parfait

Seasonal fruit skewers, homemade sorbets in a brandy snap basket

Freshly brewed coffee and a selection of teas and chocolates

Two courses $70.00 per person

Three courses $80.00 per person

Four courses $90.00 per person

• cheese platter •

$15.00 per person

Chef’s selection of 4 premium cheeses

Cheddar, blue, brie, washed rind

Crackers, lavosh, dried fruits, preserves and nuts.

For your special occasion our Executive Chef, Steven Jones, can design a menu

to your personal taste and theme.

17


private dining

• court lounge 3 course choice menu •

Three course $105.00 per person

The Land Court held its sittings in this room until 1972. Featuring an impressive skylight

and views over Queens Park, the Court Lounge is a perfect setting for an intimate dinner.

Capacity – 20 seated dinner

Chef’s amuse-bouche on arrival

Entrée

Parmesan panna cotta with dried pancetta, cos leaves and garlic croutons

Confit pork belly, carpaccio of scallops, sour apple and verjuice dressing

Goat’s cheese with confit tomatoes and air dried prosciutto

Oyster tasting plate 1 of each:

Lime, red onion and granita

Natural with sea salt

Oyster shooter with a bloody Mary

Mains

Fillet of Beef with foie gras butter and a port wine sauce

Duo of spatchcock, chorizo, capsicum, rosti potato and chicken jus

Pan fried king fish, beetroot chutney, Israeli cous cous and tarragon oil

Dessert

Frangelico panna cotta and raspberry coulis with chocolate soil and nougatine powder

De-constructed rocky road:

dark chocolate mousse topped with an almond crackling,

homemade bourbon vanilla marshmallow, cherry coulis and midori jellies

Crème brulée and wild blackberries gelée stack on a sable base

18


private dining

• cabinet room 7 course degustation •

$125.00 per person

Also available in the Court Lounge

As the former meeting place of the State Cabinet, this room has a long history of hosting

the most important of gatherings. It is a room befitting every important occasion.

Capacity – 20 seated dinner

Amuse-bouche

White bean cappuccino, micro herbs with nutmeg

Entrée

Beetroot cured ocean trout, chervil, and horseradish cigar

Starter

Quail ballantine with prunes, thyme blini and foie gras foam

Cleanser

Lime and champagne sorbet

Main

Twelve-hour braised beef cheek, poached bug tail, cauliflower crème,

and asparagus with cognac bisque

Dessert

Dessert chocolate daquoise, macadamia crackling, orange segments

and strawberries macerated in Grand Marnier

Cheese

Blue with honey poached pear puree

Goat’s cheese with homemade marinated olives

Cheddar with cinnamon muscatels

19


private dining

• cabinet room choice menu •

$110.00 per person

As the former meeting place of the State Cabinet, this room has a long history of hosting

the most important of gatherings. It is a room befitting every important occasion.

Capacity – 20 seated dinner

Amuse-bouche

Tartare of the ocean:

Kingfish with ginger and soy

Ocean trout with chive crème fraiche

Scallop with truffle pesto

Tuna with lime

Entrée

Scallops, lemongrass panna cotta, kaffir lime and coconut

Quail ballantine with prunes, thyme blini and foie gras foam

Beef carpaccio, apple slaw, horseradish, caviar and baby herbs

Cleanser

Green apple and cinnamon sorbet

Main

Kingfish, pork belly croquette, snow peas, baby asparagus, and shellfish nage

Spatchcock, roux pommes, broccolini, sugar snaps, Thai green curry

Duck, goat’s cheese tart, confit carrots, port gastrique paint sauce with gremolata

Dessert

Baked chocolate tart with white chocolate mousse served with a zingy passion fruit foam

De-constructed poire belle-Hélène:

pear parfait with a dark Belgian chocolate ganache

Verine of vanilla crème mousseline and raspberries reduction and glass tuile

20


private dining

• map room/surveyors/ryan’s 5 course degustation •

$95.00 per person

Surveyors’ Room - Originally home to Queensland’s Surveyors, this room combines

an intimate venue with the convenience of an adjoining ante-room.

Capacity – 50 seated dinner

Map Room - High ceilings and majestic columns transform this

former site for the storage and sale of Queensland survey maps

and plans, into an elegant dining venue.

Capacity – 60 seated dinner

Ryan’s Private Dining Room - This elegant dining room features

its own original ornate timber bar and stunning chandeliers.

Overlooking Queens Park, this room offers unsurpassed style.

Capacity – 60 seated dinner

Entrée

Tomato terrine with horseradish foam

Cleanser

Lavender sorbet

Mains

Lamb loin on the bone with confit roux potatoes and cranberry and port glaze

Dessert

Crème brulée and raspberry gelée stack on a sable base

Cheese

Individual cheese plates with lavosh, relish, and fresh sour dough

Freshly brewed coffee and a selection of teas

Minimum 40 guests and maximum 60 guests

21


espoke menu

For your special occasion our Executive Chef, Steven Jones, can design a menu

to your personal taste and theme.

22


130 William Street, Brisbane Qld 4000

phone 07 3306 8888 • www.treasurybrisbane.com.au

Treasury Casino and Hotel practises the responsible service of alcohol.

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