Banquet - November 3rd - 7th

<p>MAINS<br> Hong Kong Style Lemon Chicken (GF)(DF)<br> 5-Spice Cantonese Pork Belly, sweet soy &amp; spring onion (GF)(DF)<br> Stuffed Tofu, shitake, chickpea &amp; Chinese style gravy (GF)(DF)<br> SIDES<br> Stir-fried soy bok-choy &amp; mushroom w/ fresh red chilli (VG)(GF)<br> Lo Mein Noodles, summer vegetables &amp; toasted sesame (VG)<br> SALADS<br> Cucumber, green capsicum, coriander &amp; soy-sesame vinaigrette (VG) (GF)</p>

<p>MAINS<br> Rotisserie lamb Rump w/ aji verde sauce, lime &amp; jalapeno (GF)<br> Pollo a la Brasa (Charcoal BBQ chicken, coriander, lime &amp; green chilli) (GF) (DF)<br> Empanadas de Espinaca (Swiss Chard, spinach, mushroom, parmesan &amp; Mozzarella Empanadas) (V)<br> SIDES<br> Tomato, zucchini, capsicum &amp; Red onion roasted in chilli &amp; lime (VG) (GF)<br> Peruvian Potatoes, basil, garclic &amp; green chilli (VG) (GF)<br> SALADS<br> Quinoa Salad, spring greens &amp; lime dressing (VG) (GF)</p>

<p>MAINS<br> Spiced Lamb Sloppy Joes, Eggplants and Red Bean ( DF )<br> Marinated Chicken Thigh, with Fenugreek and Ginger (GF , DF )<br> Braised Chickpea, Carrot, Date and Feta (Gf)<br> SIDES<br> Maple-Chili brocolini steaks , Ricotta , Crispy Sourdough Crumb (V)<br> Jacket Potato , Green tahini, pickle red cabbage (VG) (GF)<br> SALADS<br> Farro and Roasted Red Pepper Salad (VG)</p>

<p>MAINS<br> Smokey chicken meat balls braised in tomato r &amp; paprika (DF)<br> roasted lamb rump with ezme , yoghurt and cumin salt (GF)<br> Zucchini , chickpea , lemon and herb fritter with yoghurt and sumac<br> SIDES<br> Potato and asparagus with labnah and dukka (GF)<br> Summer Roasted Vegetables, chilli &amp; lime (VG) (GF)<br> SALADS<br> Cauliflower , shaved carrot , spinach , parsley and pistachio and dried apricote (GF)</p>