Menu - Treasury Casino & Hotel

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.